Antistaling agents

Uses Desizing agent antistaL emulsifier in cosmetics, agric., waxes and oils, leather processing, metal cleaning water repellent and wet spinning assistant in textiles... 

Uses SurfactanL emulsion stabilizer, solubilizer, dispersanL wetting agent, antistaL penetrant, plastidzer, defoamer, demulsifier in the petrol., paints, paper, cemenL inks, cosmetics, phannaceutical, plastics, detergenL and metalworking industries rubber activator... 

Uses Antistat In cosmetics hair conditioner fabric softener, lubricant, rewetling agent, antistaL and antilint for home and commerdal laundries Regulatory Canada DSL ManufJDistrib. Somerset Cosmetic Co. Variati Trade Names Containing ACCOSOFT 550-90 HF Quatemium-54. See Ethyl PEG-15 cocamine sulfote... 

A bacterial maltogenic amylase preparation has unique quaUties as an antistaling agent. Additionally, it cannot be overdosed, which means that there is no risk of obtaining sticky doughs and a gummy cmmb stmcture. 

Food colours Flavours and sweeteners Fat emulsifiers and stabilising agents Flour improvers - antistaling agents and bleaches Antioxidants Preservatives... 

Sorbitan fatty acid esters are produced by polymerization of ethylene oxide to sorbitan fatty acid esters. The resulting polyoxyethylene sorbitan esters are nonionic hydrophilic emulsifiers. They are used in bakery products as antistaling agents. They ate known as polysorbates with a number as indication of the type of fatty acid used (e.g., lauric, stearic, or oleic acid). 

Interaction of Starch with Sucrose Stearates and Other Antistaling Agents, E. J. Bourne, A. I. Tiffin, and H. Weigel,/. Set. Food Agric., 101—109 (1960). 

Crodatem. [Croda Food Prods. Ltd.] Diacetyl tartaric acid ester Antistaling agent, starch complexing agent, emulsifier for food industry. 

Radiamuls . [Fina Chem.] Sorbitanor glyceryl esters or ethoxylates or monoglycerides food emulsifier, diqrersant antistaling agent spray drying s[Pg.307]

Bread staling can shorten the shelf-life of bread and generate economic loss. This encourages more researchers to develop new techniques to control or retard the staling process. These techniques include, but are not limited to, the addition of glucose oxidase, xylanase, whey protein, soy protein, pentosans, arabinoxylans, hydroxypropylmethylcellulose and emulsifiers [19,26]. Small molecule materials, such as ribose, xylose, maltose and fructose, are also considered as antistaling agents due to their ability for the transformation of bread crystalline patterns [27]. 

Chem. Desaip. PEG 600 CAS 25322-68-3 EINECS/ELINCS 229-859-1 Uses Surfactant intermediate intermediate for fatty acid esters solubilizer, lubricant used in paper coating mixes antisticking agent oil resistor antistaL softener, humectanL and lubricant for textiles, metalworking Properties Pt-Co < 50 color clear paste m.w. 570-630 dens. 1.1257 g/ ml (20 C) vise. 64 cps f.p. 20-25 C flash pt. (PMCC) 210 C ref. index 1.4699 pH 5.5-7.0 (5% aq.) nonionic 100% act. 

A derivative of ascorbic acid (vitamin C) and palmitic acid. It is a white or yellowish white powder with a citruslike odor, which is used as an antioxidant for fats and oils and as a source of vitamin C. In amounts of 0.1 to 0.4% by weight of the flour, it serves as an antistaling agent in bakery products. It will retard staling for 2 to 4 days. 

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