Stability and clarity

Oxidation also results in starch depolymerization, which is the cause of the low viscosity and improved clarity and stability exhibited by oxidized starches. Oxidized starches are used in foods as coating and sealing agents in confectionary, as an emulsifier and as a dough conditioner for bread, whereas bleached starches are used for improved adhesion of batter and breading mixes in fried foods. 

It exhibits greater thickening power and a lower gelatinization temperature than regular, unmodified corn starch (PFP). Paste clarity and stability are also better. 

In the screen tests, each coagulant or flocculant is added to the beaker samples of representative slurry or liquor in a dropwise fashion, while the sample is mixed with a spatula, stirrer, or 3-6 jar stirrer mechanism. The amount of coagulant or flocculant required to initiate floe particle formation is noted along with relevant notes as to the size of the floe, capture of fines, resultant liquor clarity, and stability of the floe structure. The dosage is typically noted in g/t solids if the sample is primarily solids (thickener design), or in mg/L liquor if the sample is primarily for clarification and the solids concentration is low. 

Although proteins and peptides are minor constituents of wine, they make a significant contribution to the quality of product and play an important role in the wine quality as they affect taste, clarity, and stability. Chitinases and TLP persist through the vinification process and may cause hazes and sediments in bottled wines during the storage due to protein denaturing and aggregating with mechanisms not fully... 

Enzymatic hydrolysis is performed by bacterial a-amylases to yield ->maltodextrins of 5-20% DE with solutions of high clarity and stability. 

Aromatic Polyester Resins. A number of attempts to commeicialize aromatic polyesters have been made. However, for reasons such as moldabiUty, clarity, and color stability, significant market share has never been achieved. 

As a safety glass interleaver, poly(vinyI butyral) (Butacite, Saflex) is extensively used because of its high adhesion to glass, toughness, light stability, clarity and moisture insensitivity. 

Product liberation is shown in Fig. 10.6,d, with the enzyme regenerated for a further catalytic cycle. Despite the clarity and attractiveness of this catalytic mechanism, a number of unanswered questions remain, in particular some kinetics aspects and the role of allosteric reorganizations to stabilize the transition states. 

The properties of the finished beer vary with the type of beer and place of origin. The figures in Table 1 do not, however, show much about the quality of the beer this can only pardy be expressed in figures based on objective measurements. The quality consists of aroma, taste, appearance, (color, clarity) formation, and stability of foam. Of these, the first two are still inaccessible to objective measurement. Although the aroma of a product is determined by the quantity of volatile alcohols, etc, the quality of the product cannot be expressed in those terms. Appearance, foam formation, and foam stability can be evaluated more easily. For judgment on taste and aroma, taste-testing panels are the only method. 

Starch acetates [9045-28-7] are made by reaction of starch with acetic anhydride. Starch acetates are used in foods to provide paste clarity and viscosity stability at low temperatures. A waxy maize starch acetate is most commonly used. Waxy maize starch acetates for food use are often cross-linked. Acetylated starches are also widely used in warp sizing of textiles. 

In comparison to azo dyes of similar shades, the anthraquinone derivatives are frequently characterized by greater clarity and better stability against hydrolysis and reduction (see Sections 2.3 and 3.4). 

Starch is an abundant, inexpensive polysaccharide that is readily available from staple crops such as com or maize and is thus is mostly important as food. Industrially, starch is also widely used in papermaking, the production of adhesives or as additives in plastics. For a number of these applications, it is desirable to chemically modify the starch to increase its hydrophobicity. Starch modification can thus prevent retrodegradation improve gel texture, clarity and sheen improve film formation and stabilize emulsions [108], This may, for example, be achieved by partial acetylation, alkyl siliconation or esterification however, these methods typically require environmentally unfriendly stoichiometric reagents and produce waste. Catalytic modification, such as the palladium-catalyzed telomerization (Scheme 18), of starch may provide a green atom-efficient way for creating chemically modified starches. The physicochemical properties of thus modified starches are discussed by Bouquillon et al. [22]. 

To replace glass, a plastic substrate must offer the properties of glass, i.e. clarity, dimensional stability, thermal stability, barrier, solvent resistance, low coefficient of thermal expansion, and a smooth surface. No plastic film has all these properties so any plastic based substrate will almost certainly be a multilayer composite structure. In addition to choosing the right materials for the different layers, one now has a new set of issues associated with the properties of multilayer structures. These issues include the adhesion of the different layers, the effect of thermal and environmental cycling, and the effect of flexing the structure, not only on specific... 

Acetylated wheat distarch phosphate pastes had improved clarity and better storage stability than the pastes of unmodified and crosslinked alone starches when 1% aqueous dispersions were heated in a boiling water bath for 30 minutes and stored at two different temperatures (4°C and 25°C) for 9 days.27 Storage at 4°C of 5% pastes of native and crosslinked wheat starch revealed that both were unstable after one day, the soft texture of the initial pastes being transformed into an opaque and rigid gel that exhibited syneresis. In contrast, the acetylated distarch phosphate was stable for at least... 

Monophosphorylation pastes made from starch monophosphates also have greater clarity, viscosity and stability than unmodified starches,64 but are sensitive to salts, especially polyvalent cations.65 Variability in residual ash can lead to variability in the viscosity of monophosphorylated starches. Monophosphate substitution also lowers the gelatinization temperature at 0.07 DS, a value much greater than is found in food starches, the gelatinization temperature is below room temperature. Native potato starch contains 0.07 to 0.09% bound phosphorus and wheat starch contains 0.055% phosphoms, primarily as phosphoglycerides in the latter case. The FDA allows up to 0.4% phosphate as phosphoms.58 Monophosphates were used commercially in the US until about 1970. 

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