Colorants viscosity control

The prolonged effects due to thermal oxidation of a tackifier during storage correlate directly with the level of discoloration and viscosity changes in the HMA formulation. An effectively stabilized tackifier will produce a HMA with good color and controlled viscosity. When used in a HMA formulation, an unstabilized tackifier will result in a... 

Modifiers. A very large number of modifications in the cured and uncured properties of anaerobic formulations can be brought about by the addition of components that have little or no effect on the fundamental anaerobic cure chemistry. These modifiers can increase the viscosity, control thixotropy, add color or fluorescence, increase sealing effectiveness, reduce strength, increase toughness, increase heat resistance, provide lubrication, and reduce settling of fillers. 

Dihydroxyethyl soyamine dioleate viscosity control agent, hair colors PEG-3 cocamine... 

A typical example of a chemical reaction in need of control is the sulfation of a fatty alcohol to produce a surfactant (surface active agent.) In traditional batch-mode manufacturing, the chlorosulfonic acid is added to the alcohol, reacted, and then the mixture is made basic with sodium or ammonium hydroxide. The concentration of the sulfated product is assayed (usually by titration) and any necessary dilution made. Then the color, viscosity, percentage sulfate, pH, etc. are measured This is a clear case in... 

Special analyses, such as color, viscosity, ash content, dry residue, foam behavior, etc., have to be carried out for quality control purposes. The data are usually provided by the alkyl polyglycoside manufacturers in the technical data sheets [33-36],... 

Uses Shelf-life and freshness Improver, solubilizer for candy coalings viscosity control agenL crispness enhancer, adhesion promoter, cold processing aid for batters and breading carrierforflavoring agents, colorants In dry-type preparations... 

A good compilation of the functions of fats in various food products is available (26). Some functions are quite subtle, eg, fats lend sheen, color, color development, and crystallinity. One of the principal roles is that of texture modification which includes viscosity, tenderness (shortening), control of ice crystals, elasticity, and flakiness, as in puff pastry. Fats also contribute to moisture retention, flavor in cultured dairy products, and heat transfer in deep fried foods. For the new technology of microwave cooking, fats assist in the distribution of the heating patterns of microwave cooking. 

Because of the high melt viscosity of polyolefins, normal spinning melt temperatures are 240—310°C, which is 80—150°C above the crystalline melting point. Because of the high melt temperatures used for polyolefin fiber spinning, thermal stabilizers such as substituted hindered phenols are added. In the presence of pigments, the melt temperature must be carefully controlled to prevent color degradation and to obtain uniform color dispersion. 

ASTM D883 defines a filler as "...a relatively inert material added to a plastic to modify its strength, permanence, working properties, or other quaHties or to lower costs." EiHers (qv) that modify the properties and characteristics of epoxies are employed in epoxy resins for a variety of reasons. Then principal functions are to control viscosity, reduce shrinkage and the coefficient of thermal expansion, effect a cost reduction, and color the epoxy resins. 

The refluxing solvent provides a constant wash to the reactor and brings back reactants that had escaped from the reaction mixture. The reaction temperature is better controlled by the constant refluxing, and the viscosity of the reaction mixture is lower, which improves the effectiveness of the agitation. The product usually has better color and is more uniform than material made by the fusion process. Ordinarily, the reactor requires no more than... 

Quebracho-treated freshwater muds were used in drilling at shallow depths. The name of red mud comes from the deep red color imparted to the mud by quebracho. Muds treated with a mixture of lignite and quebracho, or a mixture of alkaline organic polyphosphate chemicals (alkaline-tannate treated muds), are also included in the quebracho treated muds. The quebracho thinners are very effective at low concentrations, and offer good viscosity and filtration control. The pH of red" muds should be 8.5 to 10 mud temperature should be lower than 230°F. 

Because the quality and health aspects of foods cannot be measured by a single index, it necessarily follows that the subject of control methods in the canned food industry is very broad, and includes chemical, physical, organoleptic, and bacteriological tests, only the first of which is discussed here. The measurement of color, odor, optical clarity, texture, viscosity, and chemical composition has been used to evaluate canned foods, but in many cases the methods that are applicable to one product are either not applicable to another, or can be used only after considerable modification. 

The combination of highly exothermic reactions with a sharp increase in viscosity as conversion proceeds controls reactor design and operational conditions in full-scale operations. The art of sulfonation is to maintain the optimal reaction temperature and reaction time, resulting in products with small amounts of byproducts and good color. 

The position of the pot or pan in the oven could be determined and heat distribution adapted. Dough rounders with better control of many functions could be developed, including the determination of dough viscosity, humidity, color, particle size and some constituents. 

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