Cream composition

Here the TEWL-value measurements showed that Kujalnik peloids and magnesium pelobischofite complex salutary potentize each other in their mixtures and provide the effective preservation of acidic mantle of the skin. Besides, the pelobischofite addition to the cosmetic cream compositions results in the effective coverlet moistening. Also, the pelobischofite addition provides the decrease of the negative surfactants effect on the skin health. The TWL parameter value is less by half, the water balance of the skin is normalized and the wrinkled skin becomes smoothed out and velvety. 

As described in Procedure 9, direct measurements were performed in the bulk of cream, just taken out of its container the product was not modified by any other operation such as dilution. The cyclic volt-ammograms were reproducible, as presented in Figure 8.3 (see also Table 9.2 in Procedure 9). Reproducibility varies from one cream to another probably because adsorption phenomena vary with the cream composition. 

Table 5.22 shows typical ice-cream compositions which comply with the German standard for ice-cream. The most important ingredients groups are ... 

Table 5.22 Typical ice-cream compositions (from Kessler [2])...

Redmond et al. [60] gave an example of an experimental factorial design to study the infiuence of composition and process parameters on the emulsion quality. They used the cream composition given in Table 4. They also draw up a fractional factorial designed experiment contemplating the following variables (Tables 5 and 6) in order to determine whether or not a continuous making could be used ... 

Cheese products generally must be maintained under refrigeration using closed flexible plastic, or plastic cups or tubs for packaging. Ice cream packaging is generally minimal, ie, lacquered or polyethylene extmsion-coated paper-board cartons, molded plastic tubs, or spinal wound composite paperboard tubs or cartons. 

Frozen Desserts. Ice cream is the principal frozen dessert produced in the United States. It is known as the American dessert and was first sold in New York City in 1777. Frozen yogurt is also gaining in acceptance as a dessert. The composition of various frozen desserts is given in Table 19. 

In the days of alchemy and the phlogiston theory, no system of nomenclature that would be considered logical ia the 1990s was possible. Names were not based on composition, but on historical association, eg, Glauber s salt for sodium sulfate decahydrate and Epsom salt for magnesium sulfate physical characteristics, eg, spirit of wiae for ethanol, oil of vitriol for sulfuric acid, butter of antimony for antimony trichloride, Hver of sulfur for potassium sulfide, and cream of tartar for potassium hydrogen tartrate or physiological behavior, eg, caustic soda for sodium hydroxide. Some of these common or trivial names persist, especially ia the nonchemical Hterature. Such names were a necessity at the time they were iatroduced because the concept of molecular stmcture had not been developed, and even elemental composition was incomplete or iadeterminate for many substances. 

As of 1991 in the United States, OTC antiacne preparations may contain only a few active dmgs, for example, sulfur [7704-34-9] resorcinol acetate [102-29-4], resorcinol [108-46-3], salicylic acid [69-72-7], and some combinations (52). OTC anti-acne constituents maybe included in a variety of conventional cosmetic preparations, which then become OTC dmgs. These include lotions, creams, solutions, facial makeups, facial cleansers (including abrasive cleansers), and astringents. Products must contain the specified dmgs at the designated concentrations. Compositions of antiacne products have beenpubhshed (53). 

Most antiperspirant sticks are molded. Sticks dominate in the U.S. market, whereas lotion and cream antiperspirants are preferred in Europe. Stick antiperspirant products may include suspending agents, coupling agents to wet the antiperspirant chemical (about 20—25%), and emoUients. The blend is prepared at about 65°C and poured at about 55°C. Antiperspirant (64) and deodorant (65) compositions have been pubHshed. 

Compositions for preshaves (75), shaving creams (76), and after-shaves (77) have been pubHshed. 

Compositions have been pubHshed for cream tinses (82), hair conditioners, dressiags, and mousses (83), hair-styling products (84), hair sprays (85), hair colorants (86), hair-waving products (87), hair-straightening products (88), and depilatories (89). 

Whey is the fluid obtained by separatiag the coagulum from cream and/or skim milk, and is a by-product of either caseia or cheese manufacture. The composition of whey is determined by the method of curd formation, curd handling practices, and methods of handling whey as it is separated from the curd. Dried acid whey contains ca 12.5 wt % proteia (total nitrogea x6.38), 11.0 wt % ash, and 59 wt % lactose, whereas sweet whey contains 13.5 wt % proteia, 1.2 wt % fat, 8.4 wt % ash and 74 wt % lactose. The composition varies with the type of acid used (7). 

Euactioaahty of whey proteia coaceatrates varies with whey type and concentration. Table 5 gives compositional data for whey proteia coaceatrates from differeat sources of whey. These coaceatrates are used ia a limited number of products ice cream and other fro2en desserts, fermented products, coffee whiteners, and whipped toppiags. 

The composition of dairy substitutes is highly variable and generally represents the least-cost formulation consistent with consumer acceptance of the product. These imitations invariably have lower fat and protein levels than the dairy products that they are made to resemble. The gross compositions of filled milk, meUorine, synthetic milk, sour cream, coffee whiteners, whipped toppings, and cheese are Hsted in Table 10. A comparison of the composition of certain dairy products and their substitutes is presented in Table 11. 

Chemically, GA is a complex mixture of macromolecules of different size and composition (mainly carbohydrates and proteins). Today, the properties and features of GA have been widely explored and developed and it is being used in a wide range of industrial sectors such as textiles, ceramics, lithography, cosmetics and pharmaceuticals, encapsulation, food, etc. Regarding food industry, it is used as a stabilizer, a thickener and/or an emulsifier agent (e.g., soft drink syrup, gummy candies and creams) (Verbeken et al., 2003). 

The designation (aq) indicates a water solution. (Three other chemical states and their formula notations include liquid [1], solid [s], and gas [g].) The substance is in a solution, which is defined as a homogenous mixture of two or more substances. Homogenous means that the solution has a uniform chemical makeup. In other words, if you took samples of a solution from two different areas of its container, the two samples would look the same and have the same chemical composition, as would, say, two spoon-0 fills of vanilla ice cream scooped from different parts of the same... 

Its contract manufacturing is categorized in two different areas (i) topical compositions, which resemble traditional creams, lotions, and ointments in appearance and use, and (ii) liquid compositions that can be absorbed sublingually, nasal spray products, or liquid ingestion products. 

Some samples may change on standing. For example, the cream separates out from milk samples and the buttery lumps have to be broken up before the analysis. The composition of other samples may change due to, for example, fermentation. 

The two main assumptions underlying the derivation of Eq. (5) are (1) thermodynamic equilibrium and (2) conditions of constant temperature and pressure. These assumptions, especially assumption number 1, however, are often violated in food systems. Most foods are nonequilibrium systems. The complex nature of food systems (i.e., multicomponent and multiphase) lends itself readily to conditions of nonequilibrium. Many food systems, such as baked products, are not in equilibrium because they experience various physical, chemical, and microbiological changes over time. Other food products, such as butter (a water-in-oil emulsion) and mayonnaise (an oil-in-water emulsion), are produced as nonequilibrium systems, stabilized by the use of emulsifying agents. Some food products violate the assumption of equilibrium because they exhibit hysteresis (the final c/w value is dependent on the path taken, e.g., desorption or adsorption) or delayed crystallization (i.e., lactose crystallization in ice cream and powdered milk). In the case of hysteresis, the final c/w value should be independent of the path taken and should only be dependent on temperature, pressure, and composition (i.e.,... 

The difference between the upper and the lower curves for phase composition and texture, at equal water activity, is the result of the solid gain after osmotic treatment. The higher the solid uptake, the higher the difference in texture. Compared to simple air dehydration, the combination of osmotic dehydration and air dehydration can produce a softer product at low water activity, which is more pleasant to eat by hand, or to incorporate into pastry, ice cream, cheese, yogurt (Giangiacomo et al., 1994), and so on. 

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