Food crystallization controlling

Crystallization control. Lecithin can control crystallization in various food systems. In foods containing sugars or fats, the presence of as little as 0.5% lecithin can produce altered crystal sizes and stmctures that can have positive effects on product texture and viscosity. This is important in cookie fillings, butter-containing maple syrups, ice cream toppings, and similar products (7). 

Chem. Descrip. Sorbitan tristearate CAS 26658-19-5 EINECS/ELINCS 247-891-4 Uses Food emulsifier controls crystallization and prevents fat bloom in chocolate and confectioners coatings in cosmetics, food/food pkg., pesticides, metalworking fluids, pharmaceuticals, polishes and cleaners, textiles tood pkg. adhesives/coatings defoamer in food-contact paper/ paperboard emulsifier in mfg. of food-contact articles Regulatory FDA 21CFR 175.105, 175.320, 176.210, 178.3120, 178.3400 40CFR 180.1001 (c)(e) exempt EEC compliance Properties Cream/yel. solid m.p. 53 C HLB 2.1 acid no. 7 max. sapon. 

Uses Food emulsifier, stabilizer, texturizer, demulsifier welting agent, dispersant for food colorants aerating agent for batters fat crystal control In chocolates coaling for fresh fruits starch complexing Regulatory FDA 21 CFR 172.859... 

Uses Stabilizer, foam stabilizer for foods ice crystal control agent for smooth ice cream... 

Uses Crystallization control agent, aerating agent, emulsifier for foods emulsifier for margarine emulsion stabilizer for syn. creams Properties Paste acid no. 5 max. sapon. no. 130-140 100% cone. 

Uses Food emulsifier controls crystallization and prevents fat bloom in chocolate and confectioners coatings in cosmetics, food/food pkg., pesticides, metalworking fluids, pharmaceuticals, polishes and cleaners, textiles food-pkg. adhesives/ coatings defoamer in feod-contact paper/paperboard emulsifier in m. of food-contdct drticiss... 

Uses Emulsifier for foods, cosmetics, pharmaceuticals, household prods., industrial applies., polymerization, pulp/paper, metalworking, lubricants, textiles, agric., paints, adhesives thickener emulsifier in food pkg. coupling agent lubricant softener antistat corrosion inhibitor process defoamer solubilizer dispersant suspending agent stabilizer, crystallization control agent In foods Features Lipophilic... 

A good compilation of the functions of fats in various food products is available (26). Some functions are quite subtle, eg, fats lend sheen, color, color development, and crystallinity. One of the principal roles is that of texture modification which includes viscosity, tenderness (shortening), control of ice crystals, elasticity, and flakiness, as in puff pastry. Fats also contribute to moisture retention, flavor in cultured dairy products, and heat transfer in deep fried foods. For the new technology of microwave cooking, fats assist in the distribution of the heating patterns of microwave cooking. 

Sodium carboxymethylcellulose is acceptable for use in food, and is employed in a variety of foodstuffs. It is used to prevent formation of ice crystals in ice creams to control the consistency of cheese spreads to stabilise the emulsions needed in salad creams and to thicken toothpaste. 

Functional Aspects of Hydrocolloids in Controlling Crystal Structure in Foods... 

Properties such as body, texture, smoothness, and chewiness in foods are related to the control of crystal structure. The most common and the most important crystalline materials encountered in foods are sugar and ice. It is necessary to control growth, or increase the size of these crystals, as in ice cream and to prevent their disappearance or solution in the solvent, which is usually water, as in icings. In most instances, characteristic crystalline structure is controlled by formulation, type and ratio of ingredients, manufacturing techniques, and proper use of equipment. 

In many foods, it is essential to control either sugar or ice crystal patterns and in others there is a problem of controlling both. In Table I are listed the foods in which we encounter crystalline structure problems and the type of crystals with which we are concerned. 

NASH—CONTROLLING CRYSTAL STRUCTURE IN FOODS FUNCTIONAL ASPECTS... 

---