Flavor feeds, additives used

Toxicoiogy Mutagen TSCA listed Hazardous Decomp. Prods. Heated to decomp., emits toxic fumes of NOx Storage Hygroscopic Uses Biochemical research dietary supplement, nutrient in foods and pharmaceuticals flavor feed additive culture media microbiological tests infusion sol ns. diagnostic aids peptide drug raw material antistat in cosmetics... 

Most of the thiamine sold worldwide is used for dietary supplements. Primary market areas include the following appHcations addition to feed formulations, eg, poultry, pigs, catde, and fish (see Feeds and feed additives) fortification of refined foods, eg, flours, rice, and cereal products and incorporation into multivitamins. Small amounts are used in medicine to treat deficiency diseases and other conditions, in agriculture as an additive to ferti1i2ers (qv), and in foods as flavorings. Generally for dry formulations, the less soluble, nonhygroscopic nitrate is preferred. Only the hydrochloride can be used for intravenous purposes. Coated thiamine is used where flavor is a factor. 

Food and feed additives, also known as dietary supplements, are minor ingredients added to improve the product quality. Most commonly, the effects desired relate to color, flavor, nutritive value, taste, or stability in storage. The market sizes are estimated to be 20 billion each for food and for feed additives, respectively. The major customers for the food additives are the big food companies Ajinomoto, Danone, Kraft, and Nestle, mentioned at the beginning of the chapter. With the exception of Ajinomoto, these companies are rarely backward-integrated. As they prefer to use natural ingredients rather than synthetic ones, they are not very important customers of the fine-chemical industry. Premixers, that is, enterprises that prepare ready-to-use mixtures of nutrients for the farmers who raise cattle, pigs, and chicken, are the main users of feed additives. 

Uses Organic synthesis biochemical research infusion sol ns. chicken-feed additive nutrient, dietary supplement, buffer in foods and pharmaceuticals flavor modifier, sweetener in foods reduces bitter taste of... 

Uses Dietary supplement, nutrient, flavoring agent in foods and pharmaceuticals animal feed additive vegetable oil enrichment singlecell protein infusion sol ns. peptide drug intermediate Features Lipotropic... 

Uses Copromoter for cobalt-contg. polyester-accelerator systems solvent for cellulose ethers extractant ingred. of solvent mixts. for cellulose esters synthesis of nifedipine (a cardiac drug) org. synthesis reagent for Dane salt formation intermediate for vitamins, feed additives, pharmaceuticals, pesticides component for flavors and fragrances solvent for fragrances in cosmetics prod, of azo dyes Manuf./Distrib. Aceto http //www.aceto.com,... 

Uses Synthetic flavoring agent, flavor enhancer in foods and pharmaceuticals animal feed additive perfumery dietary supplement (Japan) biological additive in cosmotics... 

Chapter 5 describes the use of polymeric food additives such as colorants, antioxidants, nonnutritive sweeteners, nonnutritive hydrocolloids, animal feed additives, as well as indicators and biosensors in foods. Polymeric food additives are to enhance food quality, to preserve and enhance food flavor, taste, and appearance without affecting food nutritional value. They are substances other than basic foodstuffs, which exhibit their functions prior to consumption of the food products, either acting as aids in the manufacture, preservation, coloration, and stabilization of food products, or serving to improve the biological value of certain foods. 

Nonnutrient Additives. Nonnutritional dietary additives provide antioxidants to preserve freshness, flavor enhancers to stimulate food selection, color to meet the owner s expectations, pellet biaders to minimi2e fine particles, mycostats to minimi2e mold growth, and iagredient-flow enhancers. Pet foods do not iaclude coccidiostats, antibiotics, added hormonal materials, and fly-larval iasecticides used ia other animal feeds. 

Spray drying is the most widely used, least expensive and favored route among the methods available for encapsulation (2) Various theories of volatile retention in spray drying have been proposed and reviewed (3). In addition to the nature of flavor compounds, flavor retention is governed by type of carriers, infeed composition, solids concentration (4), dryer inlet/exit air temperature, air velocity and humidity, feeding rate and atomization characteristics. In addition to flavor retention,the stability of the encapsulated product, as mentioned earlier, is also of importance and is governed by nearly the same parameters. However,the effect and mechanics of each individual factor are much less understood. 

Solubility limitations require that the solvent-to-oil feed ratio be high an economic analysis is needed to establish process feasibility. The use of cosolvents or higher temperatures can be used to increase oil solubility and to decrease sol vent-to-oil feed ratio. These process modifications, however, cause additional thermal degradation. With cosolvents, thermal degradation occurs during the distillation step needed to remove these unwanted components (and flavors) from the desired extract. 

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