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Liquid flavors

Compounded Flavors. Liquid or dry blends of natural or synthetic flavor compounds are called compounded flavors. Most commercial preparations are available as water- and oil-soluble Hquids, spray-dried and plated powders, emulsions, and carbohydrate-, protein-, and fat-based pastes. Compounded flavors are used throughout the food industry in confections, baked goods, snack foods, carbonated beverages, and processed foods (53). [Pg.440]

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. [Pg.392]

Most of the oxycodone drugs—which include the drug alone or in combination with aspirin or acetaminophen—are available in tablet form. For patients who have trouble swallowing or who cannot take the tablet form for other reasons, the drug is available in a highly concentrated flavored liquid solution. The appropriate dose of the liquid is measured into a dropper either by a nurse or by the patient. Often, the liquid may be added to semi-soft foods such as applesauce or pudding to help disguise its bitter taste. Those who use liquid formulations of oxycodone should be aware that some of them may contain alcohol. [Pg.401]

N2 5 78.08 Synthesis of NH3. Packaging of foods such as instant coffee to preserve flavor liquid N2 used as coolant (safer than liquid air)... [Pg.5]

Choline Salicylate. Choline. salicylate (Arihropan) is extremely soluble in water and is available as a flavored liquid. It is claimed to be absorbed more rapidly than a.spirin. giving faster peak blotx) levels. It is used when salicylates arc indicated in a recommended dose of 870 mg to 1.74 g 4 times daily. It is also available in combination with magnesium. salicylate (Trilisute. Tricosal). [Pg.755]

A13-00525 Benzoic acid, methyl ester CCRIS 5851 Clorius EINECS 202-259-7 Essence of niobe FEMA No, 2683 HSDB 5283 Methyl benzenecarboxylate Methyl benzoate Methylester kyseliny benzoove Niobe oil NSC 9394 Oil of niobe UN2938. Used in perfumery, as a solvent for cellulose esters and ethers, resins, rubber flavoring. Liquid mp = -15° bp = 199° d = 1.0933 insoluble in H2O, soluble in organic solvents Xm = 228,272,280 nm (s = 11000, 830, 686, MeOH) LDso (rat orl) n 1177 mg/kg. Lancaster Synthesis Co. Morflex Penta Mfg. Pentagon Chems. Ltd Sybron. [Pg.400]

Beilstein Handbook Reference) AI3-00669 BRN 1767780 Dodecanoic acid, methyl ester EINECS 203-911-3 FEMA number 2715 HSDB 5550 Laurie acid, methyl ester Metholene 2296 Methyl dodecanoate Methyl dodecylate Methyl laurate Methyl laurinate Methyl n-dodecanoate NSC 5027 Stepan C40 Uniphat A40. Used as an intermediate in the manufacture of detergents, emulsifiers, wetting agent, stabilizers, lubricants, plasticizers, texfiles, flavoring. Liquid mp = 5.2° bp n 267 d =... [Pg.408]

Choline salicylate has a lower incidence of Gl side effects compared with aspirin, and it has been shown to be particularly useful in treating juvenile rheumatoid arthritis, in which aspirin was ineffective. It is absorbed more rapidly than aspirin and produces higher salicylate plasma levels. It is available as a mint-flavored liquid. [Pg.1454]

UV-Vis spectroscopy is used in a similar manner as density and refractive index. This determination is performed on most incoming and finished flavorings (liquids). The UV-Vis spectrum ranges from 200-700 nm (UV 200-350 and Vis 350-700 nm). This determination measures specific components of a material, i.e., those that absorb light in the noted regions, as opposed to overall composition as is measured by density and refractive index. Thus, one has a quick and simple method to measure specific components of a mixture, i.e., those that contain double bonds. [Pg.449]

Vanilla flavoring liquid is prepared by soaking vanilla beans in ethanol and water. [Pg.613]

To provide a rational framework in terms of which the student can become familiar with these concepts, we shall organize our discussion of the crystal-liquid transition in terms of thermodynamic, kinetic, and structural perspectives. Likewise, we shall discuss the glass-liquid transition in terms of thermodynamic and mechanistic principles. Every now and then, however, to impart a little flavor of the real world, we shall make reference to such complications as the prior history of the sample, which can also play a role in the solid behavior of a polymer. [Pg.200]

The diluent portion also determines the form, or physical appearance, of the flavor, ie, Hquid, powder, or paste. Liquid flavor forms include water-soluble, oil-soluble, and emulsion forms powder flavor forms include plated (including dry solubles), extended, occluded, inclusion complexes, and other encapsulated forms and paste flavor forms include fat, protein, and carbohydrate-based paste. [Pg.16]

Bl cetyl. Biacetyl [431-03-8] (2,3-butanedione) is a greenish yeUow liquid with a quinone odor. Biacetyl occurs naturally in bay oil and is readily soluble in organic solvents. It is a constituent of many food aromas, eg, butter, and is commonly used to flavor margarine. Flavor-grade biacetyl was available at 20.40/kg in July 1993, and is used as an odorant for coffee, vinegar, tobacco, and in perfumes. [Pg.498]

Liquid food ingredients encapsulated are typically oil-soluble flavors, spices (see Flavors and spices), and vitamins (qv). Even food oils and fats are encapsulated (63). These core materials normally are encapsulated with a water-soluble shell material appHed by spray drying from water, but fat shell formulations are used occasionally. Preferred water-soluble shell materials are gum arabic, modified starch, or blends of these polymers with maltodextrins. Vitamins are encapsulated with 2ero bloom strength gelatin by spray drying. [Pg.325]

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. [Pg.233]

Ben /ben ate [120-51-4] CgH COOCH2CgH, mp, 21°C, cff , 1.118 bp, 323—324°C at 101.3 kPa , 1.5681. This is a colorless, oily liquid with a faiat, pleasant aromatic odor and a sharp, burning taste. It occurs naturally iu Pern and Tolu balsams, is spariugly volatile with steam, and is iusoluble iu water. Benzyl benzoate is prepared commercially by the direct esterification of benzoic acid and benzyl alcohol or by reaction of benzyl chloride and sodium benzoate. The pleasant odor of benzyl benzoate, like other benzoic esters, has long been utilized iu the perfume iadustry, where it is employed as a solvent for synthetic musks and as a fixative. It has also been used iu confectionery and chewing gum flavors. [Pg.57]

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. [Pg.302]

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. [Pg.80]

The milk and cream in ice cream contain butterfat, proteins, and milk sugars. Butterfat adds rich flavor, smooth texture, body, and good melting properties. The triglycerides in butterfat melt over a wide range of temperatures, so there is always some bit of solid and some liquid butterfat. Some of the butterfat almost turns into butter while the ice cream is being churned, adding to the unique texture of ice cream. [Pg.99]

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. [Pg.475]


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See also in sourсe #XX -- [ Pg.1764 ]




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