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Bitter taste remover

Bitter taste remover. Based on an immobilised enzyme, naringinase, in a cellulose acetate film to remove the bitter taste (naringin and limonin ) from grapefmit juice. [Pg.374]

Seawater. Salt extraction from seawater is done by most countries having coastlines and weather conducive to evaporation. Seawater is evaporated in a series of concentration ponds until it is saturated with sodium chloride. At this point over 90% of the water has been removed, and some impurities, CaSO and CaCO, have been crystallized. This brine, now saturated in NaCl, is transferred to crystallizer ponds where salt precipitates on the floor of the pond as more water evaporates. Brine left over from the salt crystallizers is called bitterns because of its bitter taste. Bitterns is high in MgCl2, MgSO, and KCl. In some isolated cases, eg, India and China, magnesium and potassium compounds have been commercially extracted, but these represent only a small fraction of total world production. [Pg.407]

Benzyldiethyl[(2,6-xylylcarbamoyl)methyl]ammoniumbenzoate (denatonium benzoate [3734-33-6] Bitrex) is an extremely bitter tasting, nonirritating, and nonmutagenic compound that has been widely used in many household products such as detergents, nail poHsh removers, and cleaning agents, to prevent childhood poisoning. It is also used as an alcohol denaturant. [Pg.396]

We see that the existence of the stable bicarbonate ion, HCO foqj produces the chemical species, OH (aq) in common with solutions of the hydroxides. We can postulate that OH (ag) accounts for the slippery feel and bitter taste of the basic solutions. The stability of bicarbonate ion also explains the removal of acid properties through reaction (26). [Pg.184]

The Indians of the Peruvian Altiplano eat potatoes with a dip of clay and a mustard-like herb. They say the clay removes the bitter taste and prevents stomach pains or vomiting after eating large amounts of potatoes. The people who eat clay intend detoxication. This may explain how Indians started to utilize and domesticate wild potatoes. Indeed, experiments have shown that four different types of edible clay adsorb the glycoalkaloid tomatine under simulated... [Pg.326]

Another group of compounds, the tetracyclines, are made by fermentation procedures or by chemical modifications of the natural product. The hydrochloride salts are used most commonly for oral administration and are usually encapsulated because of their bitter taste. Controlled catalytic hydrogenolysis of chlortetracycline, a natural product, selectively removes the 7-chloro atom and produces tetracycline. Doxycycline and minocycline are other important antibacterials. Tetracycline can be prescribed for people allergic to penicillin. Doxycycline prevents traveler s diarrhea. Tetracyclines help many infections including Rocky Mountain spotted fever, Lyme disease, urinary tract infections, bronchitis, amoebic dysentery, and acne. [Pg.442]

Tao Ren is bitter, sweet and neutral, and enters the Heart, Liver and Large Intestine meridians. Since its bitter taste is dominant, this herb moves downward and can break up congealed blood. It is often used with large dosages of Hong Hua, which is warm and pungent, and enhances the ability of Tao Ren to remove the congealed blood. [Pg.276]

Fruit juices can be deacidified with a weak base anion-exchange resin. Removal of compounds which cause a bitter taste is a more popular application (26,27). It is accomplished with resins that have no ion-exchange fimctionality. In essence, they are similar to the copolymer intermediates used by resin manufacturers in the production of macroporous cation and anion exchangers. These products are called polymeric adsorbents. They are excellent for removal of limonin [1180-71-8] and naringin [1023647-2], the principal compounds responsible for bitterness in orange, lemon, and grapefruit juices. The adsorbents are regenerated with steam or alcohol. Decaffeination of coffee (qv) and tea (qv) is practiced with the same polymeric adsorbents (28). [Pg.387]

Bases appear in our lives as soaps, oven cleaners, household cleansers, ammonia, and antacids, to name a few. The very word antacid conveys the idea that bases are somehow the opposite of acids. In fact, just as acids are defined as being H+ donors, bases are defined as being H+ acceptors. By removing a H+ ion from neutral water (H20), bases convert water to the OH- ion, called the hydroxide ion. Because bases have a bitter taste and a slippery feel caused by the hydroxide ion, it is safe to say that the makers of Hydrox cookies chose the name for some other reason. [Pg.162]

Extensive studies have been carried out on the metabolic fate of compounds (12) and (13) (36). After initial accumulation in the thyroid gland, the unchanged drugs and various metabolites appear in the urine. The carbethoxy group in carbimazole, which was introduced to mask the bitter taste of methimazole, is metabolically removed, and therefore carbimazole can be considered a prodrug of methimazole. [Pg.53]

Iron is apt to be troublesome when present in quantities of 1 part per 100,000 and upwards. The metal oxidises, and hydrated oxide (rust) precipitates out on standing this may block the pipes conveying the water. This oxidation is assisted by certain lowly organisms known as iron bacteria.1 Iron salts are not toxic, but have a certain medicinal value and impart a bitter taste to the water. Copper salts are frequently employed to remove algae, 0-3 parts per 100,000 being about the minimum effective concentration of copper sulphate for this purpose. At such dilutions the salt is not prejudicial to the human organism. [Pg.321]

In 1828 Buchner in Germany managed to obtain some pure white crystals of a compound by repeatedly removing impurities from an extract of willow bark. He called it salicin (Figure 1.2). It had a bitter taste and relieved pain and inflammation. This same compound was extracted from a herb called meadowsweet by other chemists. Analysis of salicin showed it to be the active ingredient of willow bark joined to a sugar, glucose. [Pg.6]

Not only analytical or preparative separations can be performed on cyclodextrin polymer columns, but also undesired components can be removed from aqueous solutions, bitter tasting substances (narin-gin, limonin) can be removed or at least their concentration can be strongly reduced after treatment of citrus juice with cyclodextrin polymers in batch or column process (65,66). Phenylalanine can be eliminated from dietetic protein hydrolysates (67), water-soluble organic substances (e.g. polychlorinated biphenyls (68), 2-naph-talenecarboxylate or phenol can be removed from aqueous solutions (e.g. from pharmaceutical wastewater) by polystyrene-cyclodextrin derivatives (69), by 8-cyclodextrin immobilized on cellulose (70) or by 6-cyclodextrin-polyurethane polymer (71). [Pg.214]

They also observed that the bitter taste of the peptides depended on many parameters DH being one of them. It seemed clear from their work that non-bitter hydrolysates could be obtained at high DH-values (above 20%) an observation which is in accordance with the results of Clegg and McMillan (4) who removed the bitter taste of casein hydrolysates by applying an exopeptidase. [Pg.126]

The new process includes an upstream nanofiltration twofold pre-concentration step. Thereafter, the regular process including an UF concentration step to achieve the final dry matter value follows. In this case, however, the calcium losses into the serum are much lower as compared to the conventional process, because the final concentration step only has to remove a small amount of serum including the ionic calcium. The final UF step, that is, a partial calcium removal is still necessary to prevent the product to assume a bitter taste during shelf-life. [Pg.463]


See other pages where Bitter taste remover is mentioned: [Pg.387]    [Pg.182]    [Pg.53]    [Pg.85]    [Pg.555]    [Pg.133]    [Pg.282]    [Pg.283]    [Pg.179]    [Pg.507]    [Pg.279]    [Pg.142]    [Pg.263]    [Pg.502]    [Pg.502]    [Pg.324]    [Pg.368]    [Pg.619]    [Pg.120]    [Pg.320]    [Pg.125]    [Pg.93]    [Pg.227]    [Pg.41]    [Pg.69]    [Pg.182]    [Pg.1191]    [Pg.2376]    [Pg.85]    [Pg.166]    [Pg.555]    [Pg.635]    [Pg.233]    [Pg.18]   
See also in sourсe #XX -- [ Pg.374 ]




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