Liquid products flavors

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. 

In 2006 and 2007, NIOSH investigated two flavor-manufacturing plants. Medical testing of 29 production workers identified 7 workers with fixed airways obsfrucfion who had worked in plated-powder and/or liquid flavoring work areas 4 of these workers had severe fixed airways obsfrucfion (CDC, 2007b,c). Mean work area diacetyl air concentrations using NIOSH method 2557) for plated-powder production and liquid production in one of these plants were 0.25 and 0.02 ppm, respectively (CDC, 2007b). 

Microwave food products are rarely as simple as the water and oil systems discussed above and caution must be exercised in predicting the reaction of individual flavor components in complex food systems containing salt, proteins, sugars, starches, and other food ingredients. Liquid products quickly dissipate the microwave energy and result in a more uniform product. Solid food products, multiphase systems, or frozen products develop hot spots during heating which further complicate flavor delivery in these systems. Performance of the flavor in the microwave is dependent not only on the physical/chemical properties of individual flavor components, but more importantly, on the Interaction of these components with complex food systems. 

Liquid dosage forms. The liquid products are prepared by dissolving the ingredients in the appropriate solvent systems. Dyes, flavors, sweeteners, and antimicrobial preservatives are added to mask unpleasant taste or appearance, and to prevent mold and bacterial growth. The final products are stored in large tanks before final packaging. If the liquid is used for injection or ophthalmic use, the liquid must be sterilized. Solutions for external or oral use do not require sterilization but generally contain antimicrobial preservatives [16, 17]. 

The appearance of clear liquid products depends primarily on the color and clarity of the solution. Dyes should be used that are completely soluble in the particular solvent and at the required concentration. Many times dyes that correspond to the flavor of the product (for example, red for cherry or yellow for lemon) will be chosen. 

Sour and metallic tastes in pharmaceuticals also can be reasonably masked. Sour substances containing hydrochloric acid are most effectively neutralized with raspberry and other fruit syrups. Metallic tastes in oral liquid products (e.g., iron) are usually masked by extracts of gurana, a tropical fruit. Gurana flavor is used at concentrations ranging from 0.001 to about 0.5% and may be useful in solid products as well (e.g., chewable tablets and granules). 

In Experiment [8B] you will be synthesizing the isopentyl alcohol (3-methylbutanol) ester of acetic add (the basic building block of the fatty adds), isopentyl acetate (isoamyl acetate).This low molecular weigjit ester has a distinct banana- or pear-like odor, and the liquid product is often referred to as banana oil or pear oil (see above). Isopentyl acetate has a wide variety of uses as a flavoring agent in mineral waters and syrups a solvent for oil paints, tarinins, nitrocellulose, lacquers, and a number of other commercial products a perfume ingredient in shoe polish and in the manufacture of artifidal silk, leather, and pearls.You are very Kkely to find this experiment to be a pleasant olfactory experience ... 

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. 

Pyridine is a polar, stable, relatively unreactive liquid (bp 115°C) with a characteristic strong penetrating odor that is unpleasant to most people. It is miscible with both water and organic solvents. Pyridine was first isolated, like pyrrole, from bone pyrolysates. Its name is derived from the Greek for fire (pyr) and the suffix idine used to designate aromatic bases. Pyridine is used as a solvent, in addition to many other uses including products such as pharmaceuticals, vitamins, food flavorings, paints, dyes, rubber products, adhesives, insecticides, and herbicides. Pyridine can also be formed from the breakdown of many natural materials in the environment. 

Thickeners and binders such as acacia, agar, starch, sodium alig-nate, gelatin, methyl cellulose, bentonite, and silica are used to improve product stability and enhance the convenience of the administration of a liquid formulation. Surface-active agents, colors, flavors and preservatives may also be used in the final formulation (Garcia et ah. Bioseparation Process Science, Blackwell Science, Malden, Mass., 1999, p. 374). 

Besides fuel and power production, there is the opportunity of recovering chemicals from pyrolysis liquids (Fig. 7.5). Even if there is a wide range of specialties that can be extracted or derived, including food flavorings, resins, agrochemicals, fertilizers and emissions control agents, this application is likely to lie in niche markets. 

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