Dextrins, oxidation

The focus of this work was to determine if a glyco-peptide or a simple dextrinized, oxidized starch could be produced which would enhance the behavior of a starch-based polymer for spray dried flavoring production. Enhancement of a starch s lipophilic/hydrophilic balance was anticipated to maintain the polymer s film forming" and cohesive wall development during the spray drying process while improving its emulsifying/interfacial activity capabilities. 

Carbohydrate-derived polymers may overcome these negative attributes (9), Previously published work (10-13) demonstrated the potential for improved functional characteristics of dextrinized, oxidized and native starches by simple... 

Oxidation of Carbohydrates. Oxahc acid is prepared by the oxidation of carbohydrates (7—9), such as glucose, sucrose, starch, dextrin, molasses, etc, with nitric acid (qv). The choice of the carbohydrate raw material depends on availabihty, economics, and process operating characteristics. Among the various raw materials considered, com starch (or starch in general) and sugar are the most commonly available. Eor example, tapioka starch is the Brazihan raw material, and sugar is used in India. 

Pyrotechnic mixtures may also contain additional components that are added to modify the bum rate, enhance the pyrotechnic effect, or serve as a binder to maintain the homogeneity of the blended mixture and provide mechanical strength when the composition is pressed or consoHdated into a tube or other container. These additional components may also function as oxidizers or fuels in the composition, and it can be anticipated that the heat output, bum rate, and ignition sensitivity may all be affected by the addition of another component to a pyrotechnic composition. An example of an additional component is the use of a catalyst, such as iron oxide, to enhance the decomposition rate of ammonium perchlorate. Diatomaceous earth or coarse sawdust may be used to slow up the bum rate of a composition, or magnesium carbonate (an acid neutralizer) may be added to help stabilize mixtures that contain an acid-sensitive component such as potassium chlorate. Binders include such materials as dextrin (partially hydrolyzed starch), various gums, and assorted polymers such as poly(vinyl alcohol), epoxies, and polyesters. Polybutadiene mbber binders are widely used as fuels and binders in the soHd propellant industry. The production of colored flames is enhanced by the presence of chlorine atoms in the pyrotechnic flame, so chlorine donors such as poly(vinyl chloride) or chlorinated mbber are often added to color-producing compositions, where they also serve as fuels. 

Hydroxyethylstarch is widely used with synthetic latexes in the surface sizing of paper and as a coating binder. For these uses, the hydroxyethylstarch is acid-thinned, oxidized, or dextrinized. Hydroxypropylstarch is used in foods to provide viscosity stabiHty and to ensure water-holding during low temperature storage. 

Ozoe et al.76 have determined the Kd values for complexes of ot- and fl-cyclo-dextrin with a variety of 4-substituted bicyclic phosphates (4-substituted 2,6,7-trioxa-l-phosphabicyclo[2.2.2]octane 1-oxides, 1), which are highly toxic convulsants. 

Pacsu4 5 has suggested a structure for starch involving a small number of non-cyclic hemiacetal linkages, the number being presumably sufficient to account for the number of endgroups determined by the methylation method. Halsall, Hirst and Jones6 have commented on this structure, however, and have shown it to be incompatible with the results of periodate-oxidation studies. In addition, these authors pointed out that it would be difficult to explain enzymic hydrolysis and dextrin formation on the basis of such a structure. 

Free aldehyde groups do not appear to be essential to the action of malted barley alpha amylase. Myrback82,83 reports that, like beta amylase,1 3 this amylase also causes the hydrolysis of dextrins after their aldehyde groups have been oxidized to the corresponding acids. 

Finally, French and Mclntire studied the periodate oxidation of alpha, beta, and gamma dextrin, found that neither formic acid nor formaldehyde was produced, and concluded that all three have a cyclic structure, as earlier proposed by Freudenberg. Also supported was the gamma dextrin structure proposed by Freudenberg, on the basis of acid... 

Oxidation of Hydroxylamine by Mercurous Nitrate at 20° 0.07% Carey Lea Dextrine Ag Sol Used Total Volume BOMl. 

Kagami, Y., Sugimura, S., Fujishima, N., Matsuda, K., Kometani, T., Matsumura, Y. (2003). Oxidative stability, structure, and physical characteristics of microcapsules formed by spray drying of fish oil with protein and dextrin wall materials. Journal of Food Science, 68, 2248-2255. 

Preparation of Vanadium Oxychloride and Studying of Its Properties. Preparation of Vanadium Oxychloride by Roasting a Mixture of Vanadium(V) Oxide with Charcoal in a Chlorine Stream. Prepare a fine mixture of 5 g of vanadium(V) oxide, 3 g of charcoal, and 5 g of dextrin. Add water dropwise to the mixture until a paste... 

Preparation of Anhydrous Chromium(III) Chloride. Perform the experiment in a fume cupboard Grind 5 g of charcoal into a fine powder in a mortar, mix it with 12.5 g of chromium(III) oxide, add a thick starch size or a dextrin solution in cold water, and make beads about 5 mm in diameter from the mixture. Put the beads onto a clay dish and dry them in a drying cabinet at 110-120 °C. Next put them into an iron crucible, cover them with the charcoal powder and a lid, and roast them. 

Active, such as mixts of combustible and oxidizing materials. As combustibles may be used materials such as sawdust, woodpulp, woodmeal, dextrin, starch, various flours,... 

Of the myriad of modified starch systems tested, ranging from simple enzymically dextrinized starches to covalently attached amino acids and peptides onto dextrinized and/or oxidized (hypochlorite or periodate) corn starch bases, two polymers were selected as holding promise. The first system was a low dextrose equivalent (DE 5.7) enzyme-modified corn starch. The second starch-based polymer developed was a periodate-oxidized, amylase-dextrinized, covalently-attached phenylalanine glycoamine. 

Proteins suffer due to cost and chemical reactivity, malto-dextrins and corn syrup solids due to a dearth of interfacial function, lipophilic starches due to labelling constraints (a marketing decision), and gum arabic due to cost, as well as intermittent supply deficiencies. An inexpensive, "natural", strongly surface active polymer with excellent water solubility and chemical inertness clearly has vast economic potential. Oxidized, hydrolyzed and/or glycoamine starch-based derivatives were examined as possible avenues for delivering this polymer. 

Dextrose Equivalency. Corn starch dextrose equivalent values (de) were usedto measure the carbonyl groups present in both dialdehyde, oxidized starch production and the production of dextrinized starches (26). 

Viability of Starch Derivatives as Flavoring Encapsulants. The capillary GC vapor phase flux term (defined by a percent external standard or ZEStD flux) previously described (34) was used to screen starch derivatives (oxidized, dextrinized and/or covalent amino acid linkage) as to their flavor encapsulation potential. The samples were prepared as previously described (34) with the exception of an added reduced pressure deaeration step, thus allowing the use of the headspace diffusivity versus retention standard curves to predict volatile lemon oil retention following spray drying. 

As can be seen from the data in TABLE 5 the low viscosity starch octenyl-succinate closely matches the oxidation resistance of gum arabic. This product would offer improved shelf-life over a standard starch dextrin and similar stability to a gum arabic encapsulated flavor. 

Starch octenylsuccinates offer excellent emulsifying properties, flavor oil retention and good oxidation resistance versus gum arabic. They can be made on a variety of starch bases, dextrins or fluidities which provide versatility and improved spray-drying costs. Starch octenylsuccinate are low in cost, domestically produced and are not subject to the market fluctuations that gum arabic encounters. 

Among enzyme modified starch derivatives,cyclo dextrins behave as empty molecular capsules with the ability to entrap guest molecules of appropriate geometry and polarity.The included molecules are protected from surroundings light, heat,oxidation, etc. The flavor cyclodextrin com -plexes show the above advantageous properties while they are in the dry,solld state.On contact with water,cyclodextrin complexes release their flavor content. In Hungary,the spice flavor beta-cyclodextrin complexes have been on the market, since 1982. 

Drum dryers potatoes, cereals, buttermilk, skim milk, dextrins, yeasts, instant oat meal, polyacylamides, sodium benzoate, propionates, acetates, phosphates, chelates, aluminum oxide, m-disulfuric acid, barium sulfate, calcium acetate-arsenate-carbonate-hydrate-phosphate, caustic, ferrous sulfate, glue, lead arsenate, sodium benzene sulfonate, and sodium chloride... 

Bulk powders are made in considerable variety, but they consist always of nitrocellulose fibers which are stuck together but are not completely colloided. Some contain little else but nitrocellulose others contain, in addition to potassium and barium nitrates, camphor, vaseline, paraffin, lampblack, starch, dextrine, potassium dichromate or other oxidizing or deterrent salts, and diphenylamine for stabilization, and are colored in a variety of brilliant hues by means of coal-tar dyes. In the United States bulk powders are manufactured by one or the other of two processes, either one of which, however, may be modified considerably the materials are incorporated under wooden wheels, grained, and partially gelatinized, or the grains arc formed in a still where a water suspension of ptdped nitrocellulose is stirred and heated with a second liquid, a solvent for nitrocellulose which is volatile and immiscible with water. 

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