Flavors emulsified

Flavors, emulsifiers, or cocoa butter are often added during conching. The flavoring materials most commonly added in the United States are vanillin, a vanillalike artificial flavor, and natural vanilla (25) (see Flavors AND SPiCEs). Cocoa butter is added to adjust viscosity for subsequent processing. 

Proteins are important food components mainly due to their nutritional and functional value. Dietary proteins provide amino acids and nitrogen necessary for organisms. They also play a major role in determining the sensory and textural characteristics of food products. The functional properties are related to their ability to form viscoelastic networks, bind water, entrap flavors, emulsify fat and oil, and form stable foams [105]. 

Triacylglycerol lipases (EC 3.1.1.3) are attracting renewed attention since they were demonstrated to be active in organic solvents and to be suitable catalysts in industrial important reactions, such as the synthesis of flavors, emulsifiers, and chiral compounds, and the transesterifi cation of tow-value fats to triacylglycerols of high commercial value. Fbngi are a particularly valuable source of lipases because the enzymes produced by the majority of them are extracellular and readily separable from the mycelia after fermentation. The recent availability of... 

BP 176°C Or 10%w/w in liquid Flavor/emulsifier + Microfluidizer Centrifugal atomizer for D-limonene (GA)... 

Uses Emulsifier solubilizer for oils, cosmetics, perfumes, flavors emulsifier for aliphatic alcohols in tobacco sucker control cones. lubricant antistat antifogging agent for PVC film coemulsilier and invert emulsF fier in cosmetic creams and lotions food pkg. adhesives, coatings, paper food-contact defoamer and emulsifier Regulatory FDA 21CFR 172.515,172.840,173.340,175.105,175.300, 176.180,176.200,176.210,178.3400 DOT nonregulated Properties Yel. liq. sol. in water disp. or insol. in most soivs. and oils sp.gr. 1.10 g/ml b.p. > 300 F HLB 15.0 sapon no. 45.0-55.0 hyd. no. 65.0-80.0 flash no. (COC) > 300 F nonionic 97% cone. 

Uses 0/w emulsifier, solubilizer for perfumes, flavors emulsifier for agric., cosmetics, leather, metalworking, and textiles vise, booster Regulatory RCRA nonreportabie SARA 311/312 Immediate Health Hazard Canada DSL Europe EINECS Japan MITI Australia AICS Properties Amber liq. mild odor waler-soL sp.gr. 1.05 HLB 16.7 flash pt. (COC) > 148 C sapon. no. 45 volatiles 3% 100% cone. 

Uses 0/w emulsifier, solubilizer for perfumes and flavors emulsifier for petrol, oils, soivs., veg. oils, waxes, silicones in agric., cosmetics, leather, metalworking, and... 

Uses Emulsifier solubilizer for oils, cosmetics, perfumes, flavors emulsifier for aliphatic alcohols in tobacco sucker control cones. flavor adjuvant lubricant antistat antifogging agent for PVC film coemulsifier and invert emulsifier in cosmetic creams and lotions food-pkg. adhesives, coatings, paper food-contact defoamer... 

Uses Emulsifier, antistat solubilizer for vitamin oils, essential oils, balsam, and tar preps, in cosmetics emulsifier for petrol, oils, fats, soivs., and household waxes flavor adjuvant solubilizer for flavors emulsifier for paraffin type waxes for use in textile and paper coatings lubricant antistat food-pkg. adhesives, paper food-contact defoamer and emulsifier... 

Uses Solubilizer o/w emulsifer detergent for shampoos antistat and fiber lubricant used in textile industry flavor emulsifier Properties Liq. 100% act. 

FlavorFicpunct. A substance used in or with a flavor but not essentially a part of it. These include solvents, antioxidants, enzymes, adjusting agents, emulsifiers, and acidulants. 

In addition to surfactant properties, emulsifiers are sometimes used to enhance the fat-replacer properties of hydrocoUoid systems. Off-flavors and legal restrictions limit use in this appHcation to a level below 0.5% of the finished product (41). 

Hydration water, fat, and flavor binding gelation emulsifying foaming and whipping characteristics vary among different soy protein products and complete substitution of animal proteins by these products is not always possible (114). 

Larch arabinogalactan is approved in 21 CFR 172.610 as a food additive for use as an emulsifier, stabilizer, binder or bodying agent for essential oils and noimutritive sweeteners, flavor bases, nonstandardized dressings, and pudding mixes. It has also been used in the preparation of cosmetic and pharmaceutical dispersions and as an emulsifier in oil—water emulsions (69). Industrially, the main use has been in Hthography as a gum arabic substitute. 

Gandy. In confections (1% lecithin) made with oil or fat, lecithin emulsifies and distributes fat ia caramels, nut britties, nougats, etc it also prevents fat separation and gteasiaess. It has a fixative action for flavors (35) (see Flavors and spices). Also, lecithin is an emulsifier and conditioning agent for chewing gum base. 

Functional Blends. The term functional blend refers to various ingredient blends formulated to achieve a certain objective such as fat reduction. An example of this blend consists of water, partially hydrogenated canola oil, hydrolyzed beef plasma, tapioca flour, sodium alginate, and salt. This blend is designed to replace animal fat and is typically used at less than 25% of the finished product. Another functional blend is composed of modified food starch, rice flour, salt, emulsifier, and flavor. A recommended formula is 90% meat (with 10% fat), 7% added water, and 3% seasoning blend... 

Most flavors that are designed for beverage alcohol products use ethanol as the primary solvent for the flavor. Glycerol [56-81-5] propylene glycol [57-55-6] and water are other common solvents in Hquid flavors. Some beverage alcohol concepts require the addition of an emulsified flavor, either as a vehicle to solubilize the oils in the beverage or as a deflberate attempt to cloud the product. This can best be accompHshed at lower proofs with the alcohol breaking the emulsion. 

Sweet chocolate can contain milk or milk soHds (up to 12% max), nuts, coffee, honey, malt, salt, vanillin, and other spices and flavors as well as a number of specified emulsifiers. Many different kiads of chocolate can be produced by careful selection of bean blends, controlled roasting temperatures, and varying amounts of ingredients and flavors (20). 

An oral dental riase geaeraHy coasists of water, alcohol, a humectant, an emulsifier, flavor, color, and an active agent. Water is the primary vehicle. The alcohol provides bite and is also a formulation aid. The humectant improves the feel ia the mouth and also prevents locking of the cap to the container between uses glycerin or noncrystaUiziag sorbitol may be satisfactory. The emulsifier is a nonionic type, for example, a polyoxyethylene—polyoxypropylene block copolymer or a polyoxyethylene sorbitan fatty acid ester. Flavors are generally a type of mint or cinnamon. Colors are FD C or D C. 

If a change occurs in the food product after storage in a plastic container, some part of the change could be caused by absorption in the container wall. The important components such as flavor oils or emulsifiers exist in relatively small quantities. The type and thickness of the polyethylene container can influence this variable. If the before and after taste test shows no difference between storage in the plastic container and storage in glass, absorption in the wall is considered insignificant. 

This group of ingredients has many useful properties. Alcohols and phenols are very common in household products. Alcohols are good solvents and are used in perfumes and flavorings to dissolve fats and oils. Heavier alcohols with long chains of hydrocarbons act as emulsifiers and surfactants, bringing oil and water together. 

These help keep fatty flavors suspended in the liquid (density balancers and emulsifiers). Gums and modified food starches are also used for this purpose. Glyceryl abietate is also used in cosmetics as the waxy substance in eyebrow pencils. 

Sodium benzoate is used as a broad-spectrum antimicrobial, inhibiting bacteria, molds, and yeasts. The high acid content of the soft drink is necessary for the preservative action. Sodium citrate buffers the acids, so the pH stays low (acidic). It also emulsifies any fats or fat-soluble compounds in the flavorings, keeping them in solution. 

Caramel color is an emulsifying agent as well as a colorant. In soft drinks, it helps keep the flavor oils suspended in the solution. 

Gum arabic (gum acacia) is used as the lickable glue on stamps and envelopes, and as a flavor stabilizer (emulsifier) in soft drinks. It has components that bind to water, and components that bind to oils, making it an emulsifier but not a surfactant (because of the high molecular weight). 

But diethylene glycol is not glycerin or propylene glycol, both of which are nontoxic toothpaste ingredients that also have antifreeze properties, in addition to the emulsifying and moisturizing properties that are useful in toothpastes, cosmetics, baby wipes, bubble baths, medicines, flavorings, and shampoos. 

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