Foams in foods

Polydimethylsiloxane [9016-00-6] [63148-62-9], or sikeone, is used at a level of approximately 10 parts per million to control foam in food products. The sikeone disperses itself throughout the kquid film that makes up the foam and causes it to coUapse (15). 

MC is used as an adhesive in ceramics to provide water retention and lubricity in cosmetics to control rheological properties and in the stabilization of foams in foods as a binder, emulsifier, stabilizer, thickener, and suspending agent in paints, paper products, plywood as a rheology control for the adhesive in inks, and in textiles as a binder, and for coatings. 

Antifoaming Agents. Polydimethvlsiloxane. or silicone, is used at a level of approximately 10 pans per million to control foam in food products. 

Anderson, M., Brooker, B.E. 1988. Dairy foams. In Advances in Food Emulsions and Foams (E. Dickinson, G. Stainsby, eds.), pp. 221-256, Elsevier Applied Science, London,. Anderson, M., Brooker, B.E., Needs, E.C. 1987. The role of proteins in the stabilization/ destabilization of dairy foams. In Food Emulsions and Foams (E. Dickinson, ed.), pp. 100-109, Royal Society of Chemistry, London. 

Uses Flame retardant, plasticizer for PVC, cellulose nitrate, CAB, ethyl cellulose, polymethyl methacrylate. PS. buna N rubber, in vinyl film and sheeting, textile coatings, plastisols. organosols, adhesives, pkg. materials plasticizer in food-contact coatings, dip. rotationally, extnid and inj. molded parts, mech. foam in food-pkg. adhesives in resin-ous/polymeric food-contact coatings Features Low-temp, plasticizer... 

Pickering stabilization is applied, for example, in emulsions and foams in food stuffs, pharmaceutical products, and cosmetics. It may also play an adverse role in biological waste water purification where bacteria stabilize undesired foaming. 

Prins, A. Theory and practice of formation and stability of food foams, in Food Emulsions and Foams (Dickinson, E., ed.). Royal Society of Chemistry Special Publication 58, 1986, p 30. 

The dispersed phase of foams in foods is usuaUy air or carbon dioxide. The gas is generally mechanically dispersed in a Hquid, for example by whipping or bubbling. Foam texture affects dough and almost aU bakery products, creams and whipped creams. Foams form on the surface of non-alcoholic and alcohoHc beverages. For example, the properties of beer foam are closely related to the beer... 

On the basis of their manifold functionalities, proteins can be used both in various nutritional and technical applications texturized proteins as meat extenders and replacers as well as fibres for textiles, protein-stabilized emulsions and foams in food dressings as well as asphalt emulsions or fire control foams, protein-based films, and coatings for fruit moisture control as well as for packaging purposes. 

Antifoaming Agents. Foaming is a frequent problem in food manufacturing operations causing production inefficiencies. 

Glycerol is used in nearly every industry. The largest single use is in dmgs and oral care products including toothpaste, mouthwash, and oral rinses (Table 3). Its use in tobacco processing and urethane foams remains at a fairly even consumption level. Use in foods and cosmetics is growing. 

Process leaks from food and beverage production or wood leachates often produce sugars, colloidal materials, pectins, emulsions, and proteins that cause stable foams in the boiler. These lead to carryover and further steam-condensate line contamination. The temporary use of a demulsifier or defoamer as part of the water treatment program may be of particular benefit, but again the condensate is unsuitable for return to the boiler. Other process leaks include ... 

Biocides are naturally toxic to lower organisms and therefore must be handled with care. Strict government rules control the sale and use of biocides, especially those used in food contact applications. They are added at the fabrication stage. The morphology of the polymer article is important, e.g., high surface area articles, such as foams, biodegrade more rapidly. 

Properties of Egg Albumen. Egg albumen is normally used in foods for two reasons it whips into a foam and the foam can be set irreversibly by heat. One advantage of egg albumen is that it is relatively unaffected by the presence of fat. Fat in these systems acts as a foam breaker. Some other whipping agents are badly affected by the presence of fat. In confectionery systems egg albumen is usually set by beating the reconstituted egg albumen into a hot sugar syrup. The coagulation... 

Uses. Plastics and synthetic rubber are the major uses for styrene. They account for the exponential growth from a few million pounds per year in 1938 to more than 8 billion pounds today. The numerous plastics include polystyrene, styrenated polyesters, acrylonitrile-butadiene-styrene (ABS), styrene-acrylonitrile (SAN), and styrene-butadiene (SB). Styrene-butadiene rubber (SBR) was a landmark chemical achievement when it was comrner-cialized during World War II. The styrene derivatives are found everywhere—in food-grade film, coys, construction pipe, foam, boats, latex paints, tires, luggage, and furniture. 

Polystyrene (PS) is best known as a foam in the form of cups, trays, and food containers. In its rigid form it is used in cutlery. 

Multi-layer sheets for use in the mannfacture of food packaging containers were produced by the coextrusion of PP foam in combination with PE, an EVOH barrier layer and tie layers. Results are presented of studies of the mechanical and morphological properties, density and cell stmctnre of foam layers based on different types of PP. 8 refs. 

In matched-mold forming, a heated sheet is placed between a matched female and male mold parts. As the two mold halves close, they distort the sheet to their shape. The air between the mold halves is removed. The article walls are more uniform than for many of the thermoforming techniques. This technique is used for the production of foamed PS and foamed polyolefins food containers. 

The specific material properties (e.g., high puncture resistance) of Ecovio F Film are very suitable for applications like loop-handle shopping bags. In addition to these film applications, Ecovio X Foam Packaging gives access to foam-based food packaging applications. 

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