Flavor aqueous

The patient s age has a profound influence on the types of dosage forms in which a drug may be given. Pharmaceutical liquids rather than solid dosage forms should be considered for infants and children who are under the age of five years. The liquid dosage forms are generally flavored aqueous solutions, syrups, hydroalcoholic solutions, suspensions, or emulsions, which are administered directly into the oral cavity or administered with food to aid consumption. 

Soybean concentrate production involves the removal of soluble carbohydrates, peptides, phytates, ash, and substances contributing undesirable flavors from defatted flakes after solvent extraction of the oil. Typical concentrate production processes include moist heat treatment to insolubilize proteins, followed by aqueous extraction of soluble constituents aqueous alcohol extraction and dilute aqueous acid extraction at pH 4.5. 

There are two methods available for aroma recovery. In one method, a portion of the water is stripped from the juice prior to concentration and fractionally distilled to recover a concentrated aqueous essence solution. Apple juice requires 10% water removal, peach 40%, and Concord grape 25—30% to remove volatile flavor as an essence. Fractional distillation affords an aqueous essence flavor solution of 100—200-fold strength, which means the essence is 100 to 200 times more concentrated in flavor than the starting juice. A second method of essence recovery is to condensate the volatiles from the last effect of the evaporator they are enriched in volatile flavor components (18). 

Essences generally are stored separately from the bulk concentrates for stabiHty, and their addition prior to retail packaging is essential to restoring much of the natural fresh flavor of the starting juice otherwise lost during processing. Unlike citms, which affords both an aqueous and an oil-phase essence, only an aqueous-phase essence is obtained for deciduous fmit. Virtually no essential oil is present in the peel or juice in the latter. 

Liquid Dosage Forms. Simple aqueous solutions, symps, elixirs, and tinctures are prepared by dissolution of solutes in the appropriate solvent systems. Adjunct formulation ingredients include certified dyes, flavors, sweeteners, and antimicrobial preservatives. These solutions are filtered under pressure, often using selected filtering aid materials. The products are stored in large tanks, ready for filling into containers. QuaUty control analysis is then performed. 

Among chemical properties of cane sugar that affect daily use are color, flavor, sweetness, antioxidant properties, and reactions ia aqueous solution... 

Benzaldehyde is a synthetic flavoring substance, sanctioned by the U.S. Food and Dmg Administration (FDA) to be generally recognized as safe (GRAS) for foods (21 CFR 182.60). Both "pure almond extract" and "imitation almond extract" are offered for sale. Each contains 2.0—2.5 wt % benzaldehyde in an aqueous solution containing approximately one-third ethyl alcohol. 

Later it was found growing in South America where the Indians used the red dye from the seeds as a body paint. An extract of the seeds appears on the market as annatto. This extract is used in coloring butter, margarine, and cheese such as Leicester cheese. In Mexican and South American cuisine, it finds special use as a flavor and coloring matter. The seeds are sold under the name achiote in many Latin grocery stores and markets. Ann at o is available as an aqueous solution, as an oleaginous dispersion, and a spray-dried powder. 

Organic from Water An area where pei vaporation may become important is in flavors, fragrances, and essential oils. Here, high-value materials with unique properties are recovered from aqueous or alcohol solutions. 

Nishimura and coworkers57-59 studied the y-radiolysis of aqueous solutions of sulfoxide amino acids. Sulfoxide amino acids are the precursors of the flavors of onions (S-propyl-L-cysteine sulfoxide, S-methyl-L-cysteine sulfoxide and S-(l-propenyl)-L-cysteine sulfoxide) and garlic (S-allyl-L-cysteine sulfoxide). In studies on sprout inhibition of onion by /-irradiation it was found that the characteristic flavor of onions became milder. In the y-radiolysis of an aqueous solution of S-propyl-L-cysteine sulfoxide (PCSO)57,58 they identified as the main products alanine, cysteic acid, dipropyl disulfide and dipropyl sulfide. In the radiolysis of S-allyl-L-cysteine sulfoxide (ACSO) they found that the main products are S-allyl-L-cysteine, cysteic acid, cystine, allyl alcohol, propyl allyl sulfide and diallyl sulfide. The mechanisms of formation of the products were partly elucidated by the study of the radiolysis in the presence of N20 and Br- as eaq - and OH radicals scavengers, respectively. 

If an aqueous solution of a compound is shaken with another liquid that is immiscible (mutually insoluble) with water, some of the compound may dissolve in the other solvent. For example, molecular iodine, I>, is very slightly soluble in water but is highly soluble in tetrachloromethane, CC14, which is immiscible with water. When tetrachloromethane is added to water containing iodine, most of the iodine dissolves in the CC14. The solute is said to partition itself between the two solvents. Solvent extraction is used to obtain plant flavors and aromas from aqueous slurries of the plant that have been crushed in a blender. 

GA is well recognized as emulsifier used in essential oil and flavor industries. Randall et al., 1998, reported that the AGP complex is the main component responsible for GA ability to stabilize emulsions, by the association of the AGP amphiphilic protein component with the surface of oil droplets, while the hydrophilic carbohydrate fraction is oriented toward the aqueous phase, preventing aggregation of the droplets by electrostatic repulsion. However, only 1-2% of the gum is absorbed into the oil-water interface and participates in the emulsification thus, over 12% of GA content is required to stabilize emulsions with 20%... 

Flavor emulsions are similarly stabilized by the viscosity produced upon addition of a vegetable gum, such as tragacanth, Irish moss extract, arabic, a cellulose gum, or one of the alginates, to the aqueous phase. Here the oil phase, in the form of the flavor, is in small proportion to the water. In the absence of the acetic acid, contained in the vinegar of the French dressing. 

The functional viscosity of the gums is also widely used to suspend solids in an aqueous medium. This can be considered as solid phase emulsification. As little as 0.03 to 0.05% of Irish moss extract will retain cocoa solids in suspension in chocolate sirup this colloid is specific for the purpose, even in the absence of milk solids. Many chocolate-flavored fountain sirups are stabilized in this manner, which prevents the cocoa from settling and packing at the bottom of the container. 

A study was made of the comparative stabilities at various exposures of an upset stomach remedy suspension. This product consisted of a dispersion of bismuth subsalicylate and phenylsalicylate in an aqueous system. Methyl-cellulose and magnesium aluminum silicate were selected as the suspending agents, because the presence of polyvalent metallic ions precluded the use of hydrocolloids affected by these ions. In addition, it was found that methyl-cellulose contributed a demulcent effect. The viscosity, as well as the suspension characteristics of the combination of protective colloids used, was of a synergistic nature. These colloids formed a thixotropic system. The thixotropy undoubtedly aids in stabilizing this system. In order to make this product palatable and impart elegance, color and flavor were added. Sample 1 (with protective colloids) showed no separation, while sample 2 (without... 

Decaffeination of green coffee beans is most usually carried out with a water/solvent partition system. The green coffee beans are first steamed until they are hot, wet, and swollen, to make the caffeine available. Solvent is then used to extract the caffeine out of the aqueous phase of the beans. Finally, the beans are steamed to drive off residual solvent. The coffee beans lose their wax surface covering in the process, as well as some flavor components. For this reason, the Robusta and Brazilian Arabica coffees that are dry-processed and have the most powerful flavors are usually the types that are decaffeinated. They become milder in the process. Mechanical polishing is used to improve the appearance of decaffeinated green coffee beans if they are not to be roasted immediately. Extra care is required, however, to store these decaffeinated beans since the loss of wax covering as well as caffeine renders them much more susceptible to fungal attack. 

In outline, a percolation process is used to produce an aqueous coffee extract, which in turn is dehydrated to yield water-soluble solids. Instant and soluble coffees are synonymous for these water-soluble coffee extract solids. Usually some of the volatile aroma and flavor compounds, which are lost during the processing, are added back immediately before packaging. 

Methods of fixing the volatile aroma and flavor compounds separately from the instant coffee powder have been developed. The volatile mixture can be mixed with aqueous gelatin or gum arabic and spray dried. The oily droplets of the flavor and aroma compounds are coated with gelatin or gum arabic in a dry lattice. This powder can be mixed in with instant coffee powder and is relatively stable in the presence of air. Emulsification with sugar is also a highly effective way of trapping and preserving coffee volatiles, but is of limited use for instant coffees. 

In flavoring liquid pharmaceutical products, the flavoring agent is added to the solvent or vehicle component of the formulation in which it is most soluble or miscible. That is, water-soluble flavorants are added to the aqueous component of a formulation and poorly water-soluble flavorants are added to the alcoholic or other nonaqueous solvent component of the formulation. In a hydroalcoholic or other multisolvent system, care must be exercised to maintain the flavorant in solution. This is accomplished by maintaining a sufficient level of solvent in which the flavorant is soluble. 

Freeze concentration involves the concentration of an aqueous solution by partial freezing and subsequent separation of the resulting ice crystals. It is considered to be one of the most advantageous concentration processes because of the many positive characteristics related with its application. Concentration processes such as evaporation or distillation usually result in removal of volatiles responsible for arom in addition the heat addition in these processes causes a breakdown in the chemical structure that affects flavor characteristics and nutritive properties. In contrast freeze concentration is capable of concentrating various comestible liquids without appreciable change in flavor, aroma, color or nutritive value (1.2.3) The concentrate contains almost all the original amounts of solutes present in the liquid food. 

Of all the improvised explosives the author has made, HMTD probably has the simplest preparation. It requires three basic ingredients hexamethylene tetramine (hexamine), citric acid, and hydrogen peroxide. Hexamine is a common fuel used in the pyrotechnic industry and can be purchased from numerous chemical supply houses. It is also the principle ingredient used by many camping stoves and can be purchased in tablet form for this purpose. Citric acid is a common flavorant additive and can be purchased from many drugstores. Aqueous hydrogen peroxide availability was discussed earlier. 

Mouthwashes are aqueous concentrated solutions containing one or more active ingredients and excipients. They are used by swishing the liquid in the oral cavity. Approximately 15-30 ml. of mouthwash are used for single mouthful of rinse for about a minute. Mouthwashes can be used for therapeutic and cosmetic purpose. Therapeutic mouthwashes are used to reduce plaque, dental caries, gingivitis and stomatitis while cosmetic mouthwashes are used to reduce bad breath and it contains used antimicrobial and/or flavoring agent. Mouthwashes other than used for cosmetic purpose, should only be used under the direction of physician/dentist since it contains certain medicines. 

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