Com symp solids

Com symp solids are also dry products, have a smaller average size, and are comparatively sweeter (12). Both maltodextrins and com symp solids are used to prevent caking enhance dispersibility and solubility provide body or bulk impart desirable texture bind, carry, and protect flavors control extmsion expansion provide viscosity form films and coatings provide an oxygen barrier inhibit crystallization control sweetness improve sheen improve organoleptic characteristics slow meltdown and improve freeze—thaw stability. 

Glucose syrup solids. See Com symp solids (a-d-Glucosklo)-P-d-lructoluranoside. See Sucrose... 

Starcote . See Styrene/acrylates copolymer Star-Dri 1, Star-Dri 5, Star-Dri 10, Star-Dri 15, Star-Dri 18. See Maltodextrin Star-Dri 20-, Shir-Dn 35F, Star-Dri 35R, Star-Dri 42C, Star-Dri 42F, Star-Dri 42R, Star-Dri 42X-, Shir-Dri 55. See Com symp solids Star-Dri 1005A-, Star-Dri 1015A. See Maltodextrin... 

Materials. All reagents were used without further purification. Com symp solids (DE 24) and maltodextrin (DE 10) were obtained from American Maize-Products... 

As can also be seen in Figure 13.11, quite superior shelf life was observed for the orange oil encapsulated in 25 DE com symp solids (M-250, Grain Processing Corp., Muscatine, lA). The shelf life afforded by the com symp solids matrix was about 160 days. This is superior to either gum Arabic or an emulsifying starch. 

A. Argaiz, A. Lopez-Malo, E. Palou, and J. Welti, Osmotic dehydration of papaya with com symp solids. Drying Technol, 72 1709 (1994). 

E. Contreras and T.G. Smyrl, An evaluation of osmotic concentration of apple rings using com symp solids solutions. Can. Inst. Food Sci. Technol J., 74 310 (1981). 

Ice Crea.m, Ice cream is a frozen food dessert prepared from a mixture of dairy iugredients (16—35%), sweeteners (13—20%), stabilizers, emulsifiers, flavoriug, and fmits and nuts (qv). Ice cream has 10—20% milk fat and 8—15% nonfat solids with 38.3% (36—43%) total soHds. These iugredients can be varied, but the dairy ingredient soHds must total 20%. The dairy iugredients are milk or cream, and milk fat suppHed by milk, cream butter, or butter oil, as well as SNF suppHed by condensed whole or nonfat milk or dry milk. The quantities of these products are specified by standards. The milk fat provides the characteristic texture and body iu ice cream. Sweeteners are a blend of cane or beet sugar and com symp soHds. The quantity of these vary depending on the sweetness desired and the cost. 

In the confectionery industry, com symps are used extensively in nearly every type of confection, ranging from hard candy to marshmallows. In hard candies, which are essentially solid solutions of nearly pure carbohydrates, com symp contributes resistance to heat discoloration, prevents sucrose crystallization, and controls hygroscopicity, viscosity, texture, and sweetness. Maltose symps, high conversion symps, and acid-converted symps (36 and 42 DE) are used for this application. 

The most important sweeteners are sucrose, dextrose, fmctose, com symp, sugar alcohols and invert sugar. The average content is between 12% and 20%. A part of the sucrose should be replaced by com symp in order to maintain product properties and sweetness. The main function of sweeteners is to enhance the flavour and give it the desired sweetness. The sugar influences viscosity and the content of solids. 

Fuel processor for 5 kW PEM fuel cell unit Combined-cycle power generation Production of low-sulfur diesel fuel Waste-fuel upgrading to acetone and isopropanol Conversion of cheese whey (solid waste) to lactic acid Ethanol for gasoline from com symp... 

Ice creams are made from milk fat (usually in the form of (ream), milk solids (concentrated skim milk, milk, buttermilk solids, condensed whey, orNFDM), sweetener (usually sucrose, com syrup solids, or high fructose com symp (HFCS)), 0.2-0.5% stabilizers, and flavoring. These ingredients are formulated to meet the desired Standard of Identity (Table 14.10). These Standards of Identity dictate compositional limits as well as some aspects of flavoring. 

Refs. [i] http /lwww.seca.doe.gov [ii] http //www.spice.or.jp/ fisher/ sofc.html descript [iii] http //www.pg.siemens.com/en/fuelcells/sofc/ tubular/index.cfm [iv] Weissbart J, Ruka R (1962) J Electrochem Soc 109 723 [v] Park S, Vohs JM, Gorte RJ (2000) Nature 404 265 [vi] Liou J, Liou P, Sheu T (1999) Physical properties and crystal chemistry of bismuth oxide solid solution. In Processing and characterization of electrochemical materials and devices. Proc Symp Ceram Trans 109, Indianapolis, pp 3-10 [vii] Singhal SC (2000) MRS Bull 25 16 [viii] Matsuzaki Y, Yasuda I (2001) J Electrochem Soc 148 A126 [ix] Ralph JM, Kilner JA, Steele BCH (1999) Improving Gd-doped ceria electrolytes for low temperature solid oxide fuel cells. In New Materials for batteries and fuel cells. Proc Symp San Francisco, pp 309-314... 

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