Bases common products containing

Bulk sweeteners are distinguished by high stability at elevated temperatures. They do not undergo caramelisation reactions like sucrose. They do not react with common food constituents either. As a result products containing bulk sweeteners instead of carbohydrates may be more pale than sugar-based products and may have a slightly different flavour. Such differences can, however, be compensated for by slight modifications of recipes, if necessary. 

The order and timing of the addition of reagents in the KA-process is varied but in a typical procedure three reagents, namely, acetic anhydride, a solution of ammonium nitrate in nitric acid, and solid hexamine dinitrate, are added slowly, in small portions and in parallel, into the reaction vessel which is preheated to 60-80 °C. On completion the reaction mixture is often cooled to 50-60 °C and the RDX filtered and sometimes washed with acetic acid. This process produces a product which melts over a 2 °C range but the RDX still contains up to 10 % HMX as a by-product. Dilution of the reaction mixture with water before removing the RDX produces a very impure product containing numerous unstable linear nitramine-nitrates. Based on the assumption that one mole of hexamine dinitrate produces two mole of RDX the KA-process commonly yields 75-80 % of RDX. 

Quality attributes of food emulsions, such as appearance, stability, and rheology, are strongly influenced by the size of the droplets that they contain (Friberg and Larsson, 1997 McClements, 1999). For example, the creaming stability of an emulsion decreases as droplet size increases. Analytical techniques that provide quantitative information about droplet size are therefore required to aid in the development and production of high-quality emulsion-based food products. A variety of analytical techniques have been developed to measure droplet size, e.g., laser diffraction, electrical pulse counting, sedimentation techniques, and ultrasonic spectrometry (McClements, 1999). These techniques are used for fundamental research, product development, and quality assurance. This unit focuses on the two most commonly used techniques in the food industry, laser diffraction and electrical pulse counting. 

In contrast to the coating pans, small particles such as beads, pellets, granules, and powders are generally coated using the fluidized bed or air suspension method, which utilizes a carrier gas to keep the cores in motion. The high air current makes this technique more efficient at water removal. The bottom spray technique is one of the most common fluidized bed application methods and a schematic of this process is shown in Fig. 4A. A perforated distribution base plate allows sufficient air into the product container to force the particles up into a cylindrical or slightly conical coating chamber, known as a Wurster insert. These inserts have been recently improved to keep... 

Many consumer products containing formaldehyde-based resins release formaldehyde, leading to consumer annoyance and health-related complaints (1-8). This release has led to various symptoms, the most common of which are irritation of the eyes and of the upper respiratory tract (2z5). Formaldehyde also produced nasal carcinomas in mice and rats after exposure to 14.1 and 5.6... 

Since the 1990s enzyme mixtures have been commonly used in heavy-duty liquids. Most products contain a minimum of a protease for removal of proteinaceous soils and an amylase to facilitate starchy food-based soil removal. Some products contain lipases for degrading fatty or oily soils and cellulases to improve fabric appearance by cleaving the pills or fuzz formed on cotton and synthetic blends. 

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