Cooking food applications

Alcoholic beverages are forbidden, as we acknowledged earlier. However, the acceptance of ethyl alcohol in your products will depend on the intended use for the your product. Find out if your customer will use your product in a beverage, or a cooked food application. 

The formation of lysinoalanine in home-cooked food has been reported recently for conditions of preparation well outside the alkaline pH range (18). Is lysinoalanine ubiquitous in the heat- and alkali-treated preparations of man s daily dietary intake, and has it been so for ages If the answer to this question is yes, man must have developed (induced ), since the days of having learned to tame the fire, enzymes or enzyme systems for the effective metabolic utilization of lysinoalanine. The early application of peptides with radiolabeled lysinoalanine becomes a more urgent one. 

For food applications it is desirable to only partially cook starch so that some texture remains. In food terms, a fuUy dispersed starch is overcooked . For papermaking, only fully dispersed starches will release their full bonding power. Partial cooking of ionic starches will release only part of the starch charge, with resulting variability and difficulties in wet-end charge control. Partially cooked starches may be referred to as undercooked in papermaking applications. 

Food applications include the shelf life of foods, cooking of rice, oxidation of rapeseed oil, photo-calorimetric study of plants,properties of amorphous sugar, and metabolism of dormant fruit buds." ... 

For food applications, synthetic antioxidants must be sufficiently active to be used at low concentrations (below 0.02%) and cannot be toxic. To be effective in foods, synthetic antioxidants must partition favorably between the oil-air interfaces in bulk oil systems, and between oil-water interfaces in emulsion systems (Chapter 10). Food antioxidants must also be stable to processing and cooking conditions. The term carry through effect refers to the ability of antioxidants to withstand the thermal treatments of frying or baking to be absorbed by the food and have sufficient activity to stabilize the fried or baked food. Compared to natural antioxidants, synthetic antioxidants are generally more effective and can be used at lower concentrations they are less expensive, can be prepared with consistent quality without effect on flavor, color and aroma of the final product. 

Omega-9 oils are suitable for use in a number of food applications. These include bottled oil for home cooking, frying (both restaurant and industrial frying), spray oil for crackers and chips, as industrial shortening in combination with hard fats, and so on. 

There is a wide range of applications of aluminium alloys such as 3003, 5754, 5083, 5086, 6060, 6061, A-S7G (42000), A-S13 (44100) in the presence of sodium chloride. They are used in the food industry (see Chapter G.6), for example, as saucepans for cooking food in salt water containing about 10 g l of NaCl (which may contain small impurities such as sodium sulphate and nitrate), trays for the production of salted food and in the canning industry. Aluminium does not alter the taste or colour of salt solutions. 

Soybean oil is an important edible oil extensively used in many food formulations and as cooking and frying oil by the food industry. Salad dressings, margarine shortening and confectionary coatings are commonly made with soybean. Food applications of soybean oil have been extensively reviewed by other authors (Liu, 1997 Hammond et al., 2005). 

There is an increasing demand for ready-prepared foods for final re-heating or cooking in microwave ovens. Applications are for retail sale of take-away meals and factory/ office and institution catering. Such foods maybe frozen and will then have a longer storage life, but will require frozen storage. 

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