Cheese snacks

Paprika contains capsombin and capsanthin (Fig. 8.3) which occur mainly as the lauric acid esters, and about 20 other carotenoid pigments. Paprika is produced in many countries which have developed their own specialties. Cayenne or cayenne pepper, produced from a different cultivar of C. annum, is usually more pungent. C. frutescens is the source of the very pungent Tabasco sauce. Paprika oleoresin is produced by solvent extraction of the ground powder. Obviously paprika supplies both flavor and color and its use is limited to those products compatible with the flavor. The recent rise in demand for tomato products in the form of pizza, salsa, etc., has increased the demand for paprika. Paprika is used in meat products, soups, sauces, salad dressings, processed cheese, snacks, confectionery and baked goods.1018... 

Films of EAA are also used in flexible packaging of meat, cheese, snack foods, and medical products in skin packaging and in adhesive lamination. Extrusion coating applications include condiment and food packages, coated paperboard, aseptic cartons, composite cans, and toothpaste tubes. FDA regulations permit use of up to 25% acrylic acid for copolymers of ethylene in direct food contact. 

The second largest PP market is film, both oriented (OPP) and cast. Large users of OPP films are packaging for snack foods, bakery products, dry foods, candy, gum, cheese, tobacco products, and electrical capacitors. Cast (unoriented) film is used for packaging textile soft goods, cheese, snack foods, and bakery products. 

Film Applications Packaging films and sealants meat, seafood, poultry, cheese, snack, skin packaging/stretch pack, personal and health care, and liquid packaging. 

Sclairfilm BL-1. A one-side PVDC-coated LLDPE sealant film for use in laminated structures. BL-1 is suitable for meat, cheese, snacks, and other applications requiring good barrier properties and excellent sealing characteristics for improved product protection and longer shelf-life. ... 

Cast extrusion Processed meat, cheese, snacks, bakery PP/nylon/EVOH/nylon/LDPE... 

It is claimed that the use of EMCs can result in considerable raw material cost savings since up to 50% of cheese solids in many product formulations can be replaced by a small quantity of EMC. Their use also enables food processors to adjust any variable flavor in natural cheese included in their product. They are of particular value in (a) processed cheese, (b) cheese powders, (c) cheese snacks, (d) pizza sauce, (e) cheese biscuits, (f) cheese spreads, (g) quiche, and (h) dips. The rate of addition is directly related to the profile of the natural cheese present and the strength required in the end product. On average, the recommended use rate is 1 to 3% of the total recipe weight. EMCs should be stored at 2 to 6°C and used within 6 months from date of manufacture. 

FIGURE 21 Commercial bio-based polymers (a) starch copolymer based biodegradable carry bag, (b) 50-50 film blend of poly lactic acid and petroleum-based materials for packaging cheese snacks, (c) packaging blister made from cellulose acetate, (d) biodegradable bottle on sale in Britain, (e) PLA yoghurt cup, and (f) 100% degradable sandwich box. 

Food. Dill, Indian dill, and their oils are extensively used in many food products. Dill and Indian dill are reportedly used in baked goods, meat and meat products, condiments and relishes, fats and oils, and others highest average maximum use level is about 2.9% (28,976 ppm) for Indian dill in condiments and relishes. Dill oil is used in all above foods as well as in alcoholic and nonalcoholic beverages, frozen dairy desserts, cheese, snack foods, gravies, and others, with highest aver-... 

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