Bland

A food must have the expected or proper appearance and color before it will be readily consumed (7). There are many prepared foods in which artificial flavors and colors are used whose flavor is sufticientiy bland to make color essential for flavor identification, eg, margarine. The preservation of color in natural food during processing or the development of color by processing are aspects of primary importance in food acceptance. 

Bland. Having no distinctive taste or odor property. 

Amino acid profiles of FPC ate excellent and compare favorably with whole egg except for tryptophan and lysiae (140). Hake and Atlantic FPCs prepared by isoptopanol extraction have PERs of 3.29 and 3.05, respectively, as compared with 3.0 for caseia (140). Numerous human feeding studies have been conducted with FPC. The results iadicate that high quaUty, bland FPC products can be used as proteia supplemeats but they ate aot suitable for use as a sole source of proteia. 

Pish protein concentrate and soy protein concentrate have been used to prepare a low phenylalanine, high tyrosine peptide for use with phenylketonuria patients (150). The process includes pepsin hydrolysis at pH 1.5 ptonase hydrolysis at pH 6.5 to Hberate aromatic amino acids gel filtration on Sephadex G-15 to remove aromatic amino acids incubation with papain and ethyl esters of L-tyrosine and L-tryptophan, ie, plastein synthesis and ultrafiltration (qv). The plastein has a bland taste and odor and does not contain free amino acids. Yields of 69.3 and 60.9% from PPG and soy protein concentrate, respectively, have been attained. 

Castor Oil. Castor oil [8001-79-4] (qv) is the fixed oil from the seeds of Picinus communis Linne. Pale yellowish or almost colorless, it is a transparent viscid Hquid with a faint, mild odor and a bland taste followed by a slightly acrid and usually nauseating taste. Its specific gravity is between 0.945 and 0.965. Castor oil is soluble in alcohol, and miscible with anhydrous alcohol, glacial acetic acid, chloroform, and diethyl ether. It consists chiefly of the glycerides of ricinoleic acid [141 -22-0], and isoricinoleic acid [73891-08-4], found in the small intestine. The seed contains a highly... 

Commercial cmde lecithin is a brown to light yeUow fatty substance with a Hquid to plastic consistency. Its density is 0.97 g/mL (Uquid) and 0.5 g/mL (granule). The color is dependent on its origin, process conditions, and whether it is unbleached, bleached, or filtered. Its consistency is deterrnined chiefly by its oil, free fatty acid, and moisture content. Properly refined lecithin has practically no odor and has a bland taste. It is soluble in aflphatic and aromatic hydrocarbons, including the halogenated hydrocarbons however, it is only partially soluble in aflphatic alcohols (Table 5). Pure phosphatidylcholine is soluble in ethanol. 

B. Heiiich andJ. A. C. Bland, eds., Eltrathin Magnetic Structures, Spiiugei, Beilin, 1994. 

A commercially interesting low calorie fat has been produced from sucrose. Proctor Gamble has patented a mixture of penta- to octafatty acid ester derivatives of sucrose under the brand name Olestra. It was approved by the FDA in January 1996 for use as up to 100% replacement for the oil used in preparing savory snacks and biscuits. Olestra, a viscous, bland-tasting Hquid insoluble in water, has an appearance and color similar to refined edible vegetable oils. It is basically inert from a toxicity point of view as it is not metabolized or absorbed. It absorbs cholesterol (low density Hpoprotein) and removes certain fat-soluble vitamins (A, D, E, and K). Hence, Olestra has to be supplemented with these vitamins. No standard LD q tests have been performed on Olestra however, several chronic and subchronic studies were performed at levels of 15% in the diet, and no evidence of toxicity was found. No threshold limit value (TLV), expressed as a maximum exposure per m of air, has been estabhshed, but it is estimated to be similar to that of an inert hpid material at 5 mg/m. ... 

Maltodextrins [9050-36-6] are mixtures of saccharides with average DE values of <20 (12). They are rather soluble, have a bland taste, and are widely used in foods. A dextrin is a product obtained by depolymerization of a polysaccharide. 

The desked characteristics of a fat or oil used in imitation dairy foods are bland flavor, low peroxide value and good flavor stabiUty, low level of free... 

Zinc Oxide—Eugenol Cements. Zinc oxide—eugenol cements have many uses in dentistry. The admixture of powdered zinc oxide [1314-13-2] and Hquid eugenol [97-33-OJ, fotins a bland, easily mixed paste having exceUent working time but slow-setting characteristics. 

Calcium Chelates (Salicylates). Several successhil dental cements which use the formation of a calcium chelate system (96) were developed based on the reaction of calcium hydroxide [1305-62-0] and various phenohc esters of sahcyhc acid [69-72-7]. The calcium sahcylate [824-35-1] system offers certain advantages over the more widely used zinc oxide—eugenol system. These products are completely bland, antibacterial (97), facihtate the formation of reparative dentin, and do not retard the free-radical polymerization reaction of acryhc monomer systems. The principal deficiencies of this type of cement are its relatively high solubihty, relatively low strength, and low modulus. Less soluble and higher strength calcium-based cements based on dimer and trimer acid have been reported (82). 

Observable Characteristics - Physical State (as shipped) Solid Color. White Odor Faint pungent bland, soapy. 

Bland, Perkin and Robinson have shown that oxyberberine is converted by hydrochloric acid into sooxyberberine (XI) by the opening of the reduced pyridine ring. 

Fig. 7. Plots of log k2/k vs. Dc 0 determined by the calculation of van der Waals energies for cyclodextrin complexes with Bland p-substituted phenyl acetates...

Aortal Aery Me ABS Alkyd Alloy /Blands Barrier Resin CeliAwie Diallyl Phthalates Engineering Plastics Epoxies Fluorepdlymars Liquid Crystal Melamine Nitrile Resins Nylon Phenolic Polyamlde-lmide Polycarbonate polyester Polyethylene Polyimictes Polypropylene Polyurethanes PVC... 

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