Food crystallization product formulation

Hodge stimulated research on these l-amino-l-deoxy-n-fructoses, not only by his fundamental contributions, but even more by his review, which mentioned the problems encountered during crystallization, and formulated questions about possible intermediates. Their basic role in the nonenzymic browning of foods (Maillard reaction) is another aspect of the biochemical importance of these products in Natiu-e, which has been proved by later work on the stimulation of protein synthesis and the analysis of liver tissues. ... 

Sometimes there are problems in using CO2 extracts in the usual formulation because of the high concentration of vanillin. The concentration is up to 100 times higher than in alcohol extracts, where it is only 0.2%. Under certain conditions, crystalline vanillin is separated from the water phase of the extract. After drying this crystalline phase, a product with more than 90% vanillin can be produced. By mixing these vanillin crystals back with the oil-phase any desired vanillin concentration can be obtained, which makes the product very useful for the food industry. 

Texture is an important parameter in determining the consumer s acceptance of dairy-based foods. Therefore, formulating and processing products with desirable attributes is key. Establishing relationships between milk fat composition, crystallization behavior, microstructure, and mechanical properties is therefore important. The following case studies will demonstrate how such links can be explored and the benefits of taking a holistic approach to understanding the behavior and properties of milk fat. 

A change in composition or a commercial food product s formulation is most likely to affect its cellular stmcture, especially if formed by extrusion or puffing. Thus, studying the effect of stmcture or composition in isolation may not be an easy task. However, there are ways to investigate their effects. For example, freezing at different rates usually produces ice crystals of different sizes, which upon dehydration can produce foams with almost identical composition but different cellular stmcture. Freeze-dried model foams, based on food gums with and without additives can be used to study the effect of the cell wall material in foams that have a similar stmcture (see, e.g., Nussinovitch et al. 2000, 2001). Whether this kind of study will generate wide interest, however, is uncertain. 

The physical state of fats and oils and their crystal structures are important for application of such products. In addition, formulation of products for special applications such as bakery, confectionary, frying, salad dressing, margarines, and spreads requires special characteristics that make the products suitable for such purposes. Thus, each source material will be important for its physical and chemical characteristics and hence suitability as a food component. 

Mayonnaise and spoonable salad dressings are another major food processor use for salad oils. Oil constitutes 80% of most mayonnaise formulations and is responsible for the body and viscosity of the product. Spoonable salad dressings have only 35% to 50% oil whose function is to modify the mouthfeel of the starch paste that imparts the body. In both cases, a smooth, creamy, nonoily mouthfeel is desired that will not occur if crystallization occurs. These emulsions are very unstable and the presence of fat crystals will break the emulsion, rapidly causing oil pockets to form (128). 

Comments many different forms of calcium silicate are known such as CaSiOa, Ca2Si04, and CaaSiOj. Usually these occur in the hydrated form and contain varying amounts of water of crystallization. Calcium silicate is used in pharmaceutical formulations as a glidant and anticaking agent. Also used in food products (GRAS listed). The EINECS number for calcium silicate is 215-710-8. 

The example of the polymorphs (allotropes) of carbon illustrate the key messages of this chapter different crystal forms of a substance can possess very different properties and behave as different materials. This concept has important implications in all fields of chemistry associated with the production and commercialization of molecules in the form of crystalline materials (drugs, pigments, agrochemicals and food additives, explosives, etc). The producer, in fact, needs to know not only the exact nature of the material in the production and marketing process, but also its stability with time, the variability of its chemical and physical properties as a function of the crystal form, etc. In some areas, e.g. the pharmaceutical industry, the search for and characterization of crystal forms of the API has become a crucial step for the choice of the best form for formulation, production, stability and for intellectual property protection. 

PETs are extensively used in such products as bottles and films. Stretched-injection blow-molded bottles are used for nearly all two-liter carbonated beverage containers. PET is also used for packaging foods, cosmetics, and household chemicals (see Figs. 6-7 and 6-8). With changes in formulation, surface treatment, and processing— from unoriented to bioriented— PET films can produce variations in optical, mechanical, physical, and surface properties. They are used in liquid-crystal displays, metalized photocopier belts, motor and wire insulation, for holographic reproduction, in magnetic tapes and discs, and other uses. Aluminized PET film with nylon fabric set the world s record for altitude in a manned hot-air balloon at 59,500 m (65,(KX) ft.), in 1988. 

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