Content color stability

The physical properties of the fatty acid ethoxylates depend on the nature of the fatty acid and even more on ethylene oxide content. As the latter increases, consistencies of the products change from free-flowing liquids to slurries to firm waxes (qv). At the same time, odor, which is characteristic of the fatty acid, decreases in intensity. Odor and color stability are important commercial properties, particulady in textile applications. Oleic acid esters, though possessing good functional properties, cannot be used because they tend to yellow on exposure to heat and air. 

Com oil s flavor, color, stability, retained clarity at refrigerator temperatures, polyunsaturated fatty acid composition, and vitamin E content make it a premium vegetable oil. The major uses are frying or salad applications (50%) and margarine formulations (35%). 

Solubility in water is also a necessary property of caramels. There seems to be a relationship between the solubility and the viscosity. Usually, the less viscous caramels dissolve the more readily. Simultaneously, they have greater color stability, shelf life, and retention of complete solubility. Such caramels are handled with a minimum of waste and effort. Lessening of the viscosity of caramels is the task of producers. Thus, some caramels have the same content of solids, and specific gravity (usually 1.315 to 1.345), as others, but flow more freely and are more stable. 

Excess oil tends to exude from paraffin wax, giving it a dull appearance and a greasy feel. Such a wax would obviously be unsuitable for many applications, particularly the manufacture of food wrappings. A high oil content tends to plasticize the wax and has an adverse effect on sealing strength, tensile strength, hardness, odor, taste, color, and particularly color stability. 

Wang and Johnson (2001) reported on test measurement methods that were major indicators of soybean oil quality. These tests included peroxide value, anisidine value, FFA content, phospholipid content, total tocopherol content, oxidative stability index, color, and moisture content. For soybean meal, they reported on urease activity, protein dispersibility index (PDI), rumen bypass or rumen undegradable protein, trypsin inhibitor activity, moisture content, residual oil content, protein content, fiber content, color, amino acid profiles, and protein solubility under alkaline (KOH) conditions. 

Natural Organic Content-Colored Matter. The interaction of a pesticide with natural organic material, called humic and fulvic acids, has received little attention. Recently Wershaw et al. (24) showed that sodium humate stabilizes DDT in water and humic acid sorbed 2,4,5-T. LLE of water containing these materials and pesticides is yet another area to consider. 

The preparation of crystallizable polypropylene, as practiced in the earlier days of polypropylene, involved the preparation of catalyst, polymerization, purification, solvent recovery, and, finally, compounding. Typically, yields were 500 1000 lb of polymer per pound of catalyst [6]. Each manufacturer practiced one s own version of these process steps in an effort to produce a uniform product with regard to molecular weight and molecular weight distribution, ash content, color and color stability, and atactic, noncrystallizable polymer content. As discussed earlier, some systems used solvents that kept the atactic polymer in solution. 

Features High mech. props., chem. resist. good color stability Properties Lt. yel. liq. vise. 720-880 mPa-S acid no. 12-17 34-38% monomer content... 

Prevention of oxidation and stabilization of the wine color Chitosan has a good affinity to phenolic compounds, which are the main components involved in the wine oxidation processes and are responsible for browning. Chitosan reduced the polyphenol content and stabilized white wines to the same extent as did potassium caseinate, an adjnvant normally used in oenology. Moreover, chitosan could be reused after a simple regeneration process. 

Refined coal-derived naphthalene (crystallization point above 80 °C), produced by crystallization or sublimation, has a worldwide application for some 30,0001 as fumigants (moth balls). In order to obtain color-stability, this grade of naphthalene requires a particularly low content of unsaturated co-products (indenes). 

There are many factors that affect the composition and content of phenolic compounds in wines. The color, stability, possible nutritive benefit and sensory characteristics of the wine will be strongly affected by these changes. Increased understanding will allow winemakers to produce more pleasant and beneficial wines. 

A dialkyl phosphite which can be used to improve the color of unsaturated polyesters. In some polymers, Weston DPP phosphite can be used as a stabilizer in applications where regulatory approval for food contact is not required. It is also used as a sceondary stabilizer to improve the light and color stability and to prevent plate-out in polyvinyl chloride. This product has a high phosphorus content and a relatively low molecular weight. 

Other physical and optical properties related to functionality and stability of films that affect consumer perception and acceptabihty of coated foods are solubility, a moisture content, color, gloss, and so on. 

Industry uses a number of analytical methods to characterize oils and fats, in terms of a number of parameters which include moisture, titer (solidification point), free fatty acid, unsaponifiable material, iodine value, peroxide value, and color. Moisture content of the oils and fats is an important measure for storage stability at elevated temperature because it facilitates hydrolysis which in turn impacts odor and color quality. Titer is a measure of the temperature at which the material begins to solidify, signifying the minimum temperature at which the material can be stored or pumped as a fluid. Free fatty acid is a measure of the level of hydrolysis the oils and fats have undergone. Increased fatty acid content usually negatively impacts product color stability because fatty acids are more susceptible to oxidation. Unsaponifiable material is a measure of the nontriglyceride fatty material present, which affects the soap yield of the material. The iodine value is a measure of the amount of unsaturation present in the oils and fats. Peroxide value is a measure of the... 

Fig. 24. Effect of oligoiiKr content on the color stability SAN (0.4 mole fraction AN) during fabrication...

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