Bland taste

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. 

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. 

It is a highly hydrated gelatinous product with a bland taste. The texture characteristics of the curds vary from soft to firm, depending on the processing conditions. Thus, tofu can be easily incorporated with other foodstuffs and used in nearly every culinary context from salad to dessert and from breakfast foods to dinner entrees. Tempeh is made by fermenting cooked soybeans with a mold, Rhizopus oligosporus. 

Tofu has long been a source of protein in the Orient. It has much the same importance to the people of the Orient that meats, eggs and cheese have for the people in Western Countries. Tofu is usually sold in the form of a wet cake with a creamy-white color, smooth custard-like texture and a bland taste. It is highly hydrated and, depending on the water content, tofu products with different characteristics can be produced. The typical oriental type of tofu has a water content about 85%. Japanese prefer tofu having a smooth, fragile texture that contains about 88% water. The Chinese, on the other hand, produce many types of firm products with a chewy meatlike texture and a water content as low as 50-60%. Western consumers like tofu with a firm texture therefore, tofu found in the U.S. supermarkets contains 75-80% water. 

Because of its fine texture, bland taste and light color, tofu has been used in nearly every culinary context desserts, salads, breakfast foods, dinner entrees and burgers. It can be cooked simply with desired flavoring agents or it can be easily incorporated with other foodstuffs. 

Linseed Oil (Boiled Oil, Bung Oil or Bung Hole Oil). The oil obtained by hot pressing the seeds of the flax plant. Consists of glycerides of linolenic, linoleic, oleic, stearic, palmitic and myristic acids. Yellowish liq, peculiar odor, bland taste... 

Inulin has no sweetness and possesses a bland taste. Physiologically, inulin behaves as a dietary fibre. At relatively high dose levels (15-40 g/day) it can have a prebiotic effect (i.e. it can selectively promote the growth of beneficial bacteria in the colon) and at high dose levels it may also have a laxative effect (Kolida el al., 2002). This is dependent on the specific composition of the product and the degree of polymerisation, which can vary. The caloric value for inulin is 1 kcal/g. Its use in soft drinks is as a fibre source, prebiotic and partial sugar replacer. 

High alkalinity is due to the presence of bicarbonates, carbonates and hydroxides of the alkaline earth and alkali metals, principally calcium, magnesium, sodium and potassium. The effect of high alkalinity is to buffer acidity in a soft drink, resulting in the creation of a bland taste, ft is essential therefore to maintain a consistent alkalinity level. The majority of manufacturers aim for below 50 mg/1 as CaC03. Alkalinity may be reduced by coagulation treatment or by ion exchange. 

Odour and taste are important aspects of drug administration. A drug with a poor odour or too bitter a taste will be rejected by patients, especially children. Furthermore, a drug that causes pain when administered by injection can have a detrimental effect on a patient. The formation of a carrier prodrug can sometimes alleviate some of these problems. For example, palmitic acid and other long chain fatty acids are often used as carriers, since they usually form prodrugs with a bland taste. 

As a result of these parameters - short time, modest temperature, and moderate moisture level - the product has a bland taste since the desirable browning reactions do not occur. 

The bland taste of rice starch, its whiteness and its small granule size have provided it with the advantages necessary in the manufacture of smooth gravies, sauces and puddings, having excellent mouthfeel and flavor profiles. Non-food uses of rice starch are also based on its small granule size they include textile size, cosmetic and printing ink applications. 

The actual and potential use of milk proteins as food ingredients has been a popular topic for research over the past 30 years. Milk and dairy products have numerous advantages over competitors when used as ingredients they are colorless, have a bland taste, are rather stable to processing, are free of... 

Milk is characterized as having a pleasing, slightly sweet taste with no unpleasant after-taste (Bassette et al., 1986). However, its bland taste makes it susceptible to a variety of flavor defects. Autoxidation of unsaturated fatty acids gives rise to unstable hydroperoxides, which decompose to a wide range of carbonyl products, many of which can contribute to off-flavors in dairy products. The principal decomposition products of hydroperoxides are saturated and unsaturated aldehydes (Frankel et al., 1961), with lesser amounts of unsaturated ketones (Stark and Forss, 1962), saturated and unsaturated hydrocarabons (Forss et al., 1961), semialdehydes (Frankel et al., 1961) and saturated and unsaturated alcohols (Hoffman, 1962 Stark and Forss, 1966). 

PROP Esters of glycerin with acetic acid and edible fat-forming fatty acids. (FCC III) May be white to pale yellow liquids or solids bland taste. Sol in ale, acetone insol in water. 

PROP From seeds of Ridnus communis L. (Fam. Euphorhiaceae). A colorless to pale-yellow, viscous liquid bland taste, characteristic odor. Mp -12°, bp 313°, flash p 445°F (CC), d 0.96, autoign temp 840°F. Sol in ale misc in abs ale, glacial acetic acid, chloroform, and ether. 

PROP A complex mixture from soybeans and other plants. Light-yellow to brown semisoUd sit nutlike odor, bland taste. SAFETY PROFILE When heated to decomposition it emits acrid smoke and irritating fumes. 

PROP Yellowish liquid, peculiar odor, bland taste. Sltly sol in ale misc with chloroform, ether, pet ether, carbon disulfide, oil, turpentine. Bp 343°, mp ... 

PROP Straw-yellow to greenish-yellow or nearly colorless oil nutty odor and bland taste, Mp 2.7°, flash p 540°F, d 0.92, autoign temp 833°F. Misc with ether, pet ether, chloroform, carbon disulfide sol in benzene, carbon tetrachloride, oils very sltly sol in ale. From seed of Arachis hypogaea (85DIA2 2,201,77). 

In most parts of the world, both cooking and salad oils from soybeans are refined to have bland taste and light color. For other oils, distinct flavors and dark colors may be acceptable. Important distinctions between salad oils, cooking oils, and frying... 

Acacia is available as white or yellowish-white thin flakes, spheroidal tears, granules, powder, or spray-dried powder. It is odorless and has a bland taste. 

A clear, light yellow-colored oily liquid with a bland taste. 

Cetyl alcohol occurs as waxy, white flakes, granules, cubes, or castings. It has a faint characteristic odor and bland taste. 

Guar gum occurs as an odorless or nearly odorless, white to yellowish-white powder with a bland taste. 

Refined sesame oil is a clear, pale-yellow colored liquid with a slight, pleasant odor and a bland taste. It solidifies to a soft mass at about —4°C. 

Soybean oil is a clear, pale-yellow colored, odorless or almost odorless liquid, with a bland taste that solidifies between -10 and -16°C. 

Stearyl alcohol occurs as hard, white, waxy pieces, flakes, or granules with a slight characteristic odor and bland taste. 

An almost white or pale yellow colored, waxy solid or flakes which when warmed become plastic before melting. Anionic emulsifying wax has a faint characteristic odor and a bland taste. 

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