Carbohydrate melt

Once the emulsifier is well blended into the carbohydrate melt, the flavoring material is added. An emulsion is formed using a flat bladed turbine type agitator (about 4i inches in diameter). The time of agitation is typically about 5 min. The next step involves pressurization of the extrusion vessel with either nitrogen or carbon dioxide. While others have mentioned pressurization of the vessel for extrusion, Miller and Mutka (8) have optimized this parameter for encapsulation efficiency, they found 7-50 psi most suitable for improving encapsulation efficiency. At pressures above 100 psi, they found some emulsions broke and encapsulation efficiency was very poor. 

Melt extrudates Flavour composition is mixed with hot carbohydrate melt, extruded into cold solvent. Dry, free-flowing product Excellent oxidative stability of encapsulated flavour Moderately sensitive to humidity Large particles... 

Dextrose crystallizes with difficulty from water, in which it is very soluble. The crystals contain one molecule of water, and are in the form of microscopic six-sided plates, which grow in masses they melt at 86°. They are.obtained most readily by crystallizing dextrose from 80 per cent alcohol. Anhydrous dextrose is obtained from 95 per cent methyl or ethyl alcohol. In this form the carbohydrate melts at 146°. Pure dextrose is approximately three-fifths as sweet as sugar. It is optically active. 

Raffinose, C18H32O16.5H2O, is the most important trisaccharide. It yields, as the name trisaccharide implies, three hexose molecules on hydrolysis. Raffinose occurs in the molasses obtained in the manufacture of sugar from beets, in cotton-seed, in barley, and in other grains. The hydrated crystals of raffinose lose their water at 100°. The anhydrous carbohydrate melts at 118°-119°, Raffinose is dextrorotatory for the hydrated form [a]i> = 104.5°. It does not reduce Fehling s solution. On hydrolysis of raffinose, levulose, dextrose, and galactose are formed. 

Depending on the food composition, most of the main phenomena mentioned for the major constituents (carbohydrate melting excepted) are observed also with raw and reconstituted foods however, the corresponding peaks in the calorimetric curves are broader. The effects due to minor constituents can be detected only in special cases. 

The melting points of carbohydrates (sugars) are not usually sharp and they are perhaps best expressed as decomposition points. 

Itaconic 2Lcid[97-65-4] (methylenebutanedioic acid, methylenesuccinic acid) is a crystaUine, high, melting acid (mp = 167-168) produced commercially by fermentation of carbohydrates (1 4). Itaconic acid is produced in the broth from citric acid (qv). Isolated from the pyrolysis products of citric acid in 1836, this a-substituted acryUc acid received its name by rearrangement of aconitic, the acid from which it is formed by decarboxylation. 

Commercial lecithin is insoluble but infinitely dispersible in water. Treatment with water dissolves small amounts of its decomposition products and adsorbed or coacervated substances, eg, carbohydrates and salts, especially in the presence of ethanol. However, a small percentage of water dissolves or disperses in melted lecithin to form an imbibition. Lecithin forms imbibitions or absorbates with other solvents, eg, alcohols, glycols, esters, ketones, ethers, solutions of almost any organic and inorganic substance, and acetone. It is remarkable that the classic precipitant for phosphoHpids, eg, acetone, dissolves in melted lecithin readily to form a thin, uniform imbibition. Imbibition often is used to bring a reactant in intimate contact with lecithin in the preparation of lecithin derivatives. 

In conclusion, it should be pointed out that recently [51], a considerable growth of specific fluid volumetric flow rates was discovered near the saturation pressure on filtra tion of the solution of C02 in normal heptane and gas-liquid fossil carbohydrates (oils). A possible explanation of this effect can be found in the above theoretical discussion. Finally, going back to M. Amon and C. D. Denson s work [33], which was discussed at the end of Sect. 4, let us admit that their thesis No. 4 (melt properties as regards thermoplastic itself do not depend on gas concentration) is quite correct and in good correlation with experimental results [21]. 

A list of most of the known natural compounds (e.g., terpenes, alkaloids, carbohydrates) to which structures have been assigned, along with structural formulas, melting points, optical rotations, and references, is provided in Devon and Scott, Handbook of Naturally Occurring Compounds , 3 vols.. Academic Press, New York, 1972. 

The melting points of carbohydrates (sugars) are not usually sharp and they are perhaps best expressed as decomposition points, t The small capital letter prefix refers to configuration, relat to D- lyceraldehyde, and not to the direction of optical rotation. The sign of optical rotation is expressed as (+) and (—) or as d and I or by the words dtxtro and loevo. Thus we have d-(—)-fructose and ,-(+).arabinose. 

Bacillus krzemieniewski(f). This soil bacillus forms thick, gelatinous capsules on carbohydrate media and yields a polysaccharide which on hydrolysis is stated to produce L-mannose.660 This claim is based upon the melting point of the isolated mannose phenylhydrazone and upon the rotation of the hydrolyzed reaction mixture. It requires further confirmation. 

Fig. 1.19.1. Idealized diagram to show generally the dependence of phase on temperature and concentration. The dissolved, hypothetical substance consists of small carbohydrates, as found in food. The figure illustrates the meaning of 7" If a temperature range between Tf and T(2 is applied, the product can above 7" recrystallize, start melting, or remain in the amorphous phase, depending on the concentration of the dissolved substance. Below 7 -and at concentrations smaller than tv, crystallization is possible.

Historically, techniques such as the formation of osazones and the demonstration of fermentation have contributed significantly to the separation and identification of carbohydrates. Observation of the characteristic crystalline structure and melting point of the osazone derivative, prepared by reaction of the monosaccharide with phenylhydrazine, was used in identification. This method is not completely specific, however, because the reaction involves both carbon atoms 1 and 2 with the result that the three hexoses, glucose, fructose and mannose (Figure 9.19), will yield identical osazones owing to their common enediol form. 

This report was the first of its type to show the ability of such a large covalently linked carbohydrate (neomycin) to aid in RNA-DNA hybrid complex-ation. N-Neo-conjugate and a 7-base-long RNA sequence present in a-sarcin loop can form a stable hybrid duplex. The stability of a hybrid duplex with addition of one neomycin equivalent is comparable to the stability of a hybrid duplex where the DNA has a covalent bond to neomycin. The presence of a single mismatch decreases the melting temperature of both neomycin-conjugated... 

Konig and co-workers also reported that Amberlyst 15 can promote the dehydration of carbohydrates to HMF using safe concentrated low melting mixtures consisting of choline chloride (ChCl) and about 50 wt% of carbohydrates. From fructose, glucose, sucrose, and inulin, HMF was produced with 40, 9, 27, and 54%, respectively within 1 h of reaction at a temperature around 100°C. Montmorillonite has also been used as a solid acid catalyst affording HMF with 49, 7, 35, and 7% yield from fructose, glucose, sucrose, and inulin, respectively [97]. 

Simple Carbohydrate monosaccharides such as glucose, fructose, and galactose that cannot be broken down by water Single Replacement Reaction type of chemical reaction in which one element replaces another in a compound Smelting to melt an ore in order to refine a metal from the ore... 

Microencapsulation using extrusion is mainly described for glassy carbohydrate matrices [14-16, 28-29]. The glassy carbohydrates, such as starch and maltodextrins, are melted at elevated temperature and low water contents and are intensively mixed with the active in the extrusion barrel. Extrusion has been used for volatile and unstable flavours. The shelf life of flavour oils could be extended from several months to 5 years, compared with 1 year for spray-dried materials. The main drawbacks of the technology are the high investments costs and the formation of rather large particles (500-1,000 pm). 

Melting Points of Monosaccharide Osazone Derivatives Many carbohydrates react with phenylhydrazine (C6H5NHNH2) to form bright yellow crystalline derivatives known as osazones ... 

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