Acidified vegetables

Function of Metal Cations in Regulating the Texture of Acidified Vegetables... 

Acidified vegetables means low acid vegetables to which acid(s) or acid food(s) are added these vegetables include, but are not limited to, beans, cucumbers, cabbage, artichokes, cauliflower, peppers and tropical fruits, singly or in any combination. 

Acidified vegetables have a water activity greater than 0.85 and a finished equilibrium pH equal to or smaller than 4.6. Acidified vegetables may be called, or may purport to be "pickles" or "pickled". 

SWANSON BONORDEN Chemistry and Safety of Acidified Vegetables 217... 

C = Concentration of tracer at height y and at time t Acidified Vegetables... 

Acidified vegetables provide the consumer with a safe, wholesome, quality food and the entrepreneur producer/processor with a convenient way to market a regional low-acid vegetable. 

Acidified vegetables equilibrated to a pH of 4.5, or preferably to a pH of 4.0 or less and adequately processed in a water bath will exhibit a firmer texture, increased drained weight, and more stable color and flavor than adequately processed pressure canned low acid vegetables. 

Sodium in Plants and Animals. By macerating certain plants in warm water acidified with different mineral acids, G.-F. Rouelle (1703-1770) prepared and identified the neutral sodium salts of the corresponding acids and thus demonstrated the presence of the mineral alkali (sodium carbonate) in these plants. He believed that the sodium carbonate was not merely absorbed from the soil but that it was a true product of vegetation (11). 

Yellow ochre may be " improved, besides by artificial organic dyes, also by vegetable colours or by chrome yellow. These are detected by treatment with sodium hydroxide from the alkaline solution of vegetable colours, the corresponding lakes are precipitated by addition of aluminium sulphate the same alkaline solution, acidified with acetic acid, gives a yellow precipitate in presence of chrome yellow. 

Aluminum is present naturally in tea and some vegetables. Aluminum is introduced into grain products and processed cheese from aluminum-containing food additives. These products are used as acidifiers, buffers, leavening agents, emulsifiers, stabilizers, thickeners, and anticaking agents. For example,... 

TABLE 3. Standard of Identity of Mayonnaise (section 169.140 Code of Federal Regulations). Description Mayonnaise is the emuisified semisoiid food prepared from vegetable oil(s), one or both of the acidifying agents specified (below), and one or more of the egg containing ingredients specified (beiow). 

The dry and wet deposition of acidic sulphur compounds arrives on the soil and on the vegetation. Most rain occurs over land surfaces and washes the pollutants absorbed on vegetation through the soil into freshwater systems. As the rain passes through the soil it is affected by many chemical reactions which can change its composition before it reaches a head-water stream or upland lake. These chemical reactions can be driven by the increased deposition of acidic sulphur compounds and can lead to the acidification of the soils and the freshwaters. Acidified soils are not as productive as weU-buffered soils and have depleted communities of flora and fauna. Acidified freshwaters have depleted fisheries and populations of insects, amphibians, mammals and birds. 

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