Cellulose tendering

The lambda type is nongelling, and functions as a thickner. Iota-carrageenan has been recommended (45) for use in formulating low fat ground beef due to its abihty to retain moisture, especially through a freeze—thaw cycle which is typical for ground beef patties. Oat bran and oat fiber can also be used to improve moisture retention and mouth feel. Modified starches can be used as binders to maintain juiciness and tenderness in low fat meat products. Maltodextrins (dextrose equivalent less than 20) may be used as binders up to 3.5% in finished meat products. Other carbohydrates such as konjac flour, alginate, microcrystalline cellulose, methylceUulose, and carboxymethylceUulose have also been used in low fat meat products (see CELLULOSE ETHERs). 

Hydrocellulose. Ci2H220n, mw 342.30. The term has been employed since about 1880 to designate a cellulose which has been weakened or tendered as the result of treatment with acids. It retains water strongly. Hydrocellulose is not a single substance but a mixture of hydrolyzed products less complex than cellulose itself and more or less related to it and to glucose (Refs 4 6)... 

Tendering Effects. Cellulosic materials dyed with sulfur black have been known to suffer degradation by acid tendering when stored under moist warm conditions. This effect may result from the liberation of small quantities of sulfuric acid which occurs when some of the polysulfide links of the sulfur dye are ruptured. A buffer, such as sodium acetate, or a dilute alkali in the final rinse, especially after oxidation in acidic conditions, may prevent this occurrence. Copper salts should never be used with sulfur black dyes because they catalyze sulfuric acid generation. Few instances of tendering with sulfur dyes other than black occur and the problem is largely confined to cotton. 

Hydrolysis of starch as in tenderization of peas Hydrolysis of complex carbohydrate cell walls Hydrolysis of cellulose during drying of beans Removal of graininess of pears peeling of apricots, tomatoes... 

Recent approaches directed toward preventing oxidation of cotton cloth included using accelerated aging of alkaline-treated cotton cloth for neutralization of acidic, oxidized, cellulose decomposition components that in cellulosic textiles and in paper are responsible for age tendering and yellowing. Conclusions regarding the relative effectiveness of treatments at room temperature were based on results of treatments at one elevated temperature (8). Predictions of long-term effects of these treatments are unknown (9). 

Cold water eauses eotton to swell but has no chemical action on it. The swelling is aeeompanied by the disappearance of the natural twist which reappears on drying. Sea-water ean sometimes cause degradation of the cellulose and exposure to the aetion of sea-water for periods of 3 to 5 weeks made both eotton and linen fibrics quite tender. This change was... 

Sulphur dyes and in particular the black shades are liable to cause tendering of cellulose, on storage. The cause is the gradual oxidation of a portion of the sulphur to sulphuric acid. The work of Zanker and others on this... 

The photosensitized oxidation of alcohols has been extensively studied, because the fading and tendering of dyes absorbed on cellulosic fibers are believed to proceed by way of such processes. It is possible, also, that the initial step in the photosynthetic reaction is an oxidation-reduction involving metastable, excited chlorophyll. 

Stearamidomethylpyridinium chloride is applied to cellulosic fabrics by a pad-dry-cure process. A buffer, usually sodium acetate, is added to prevent tendering of the fabric by the HCl formed. Pyridine liberated during the reaction has an unpleasant odor, and the fabric has to be scoured after the cure. 

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