Food industry product formulation

USP-grade anhydrous magnesium carbonate is used as a flavor impression intensification vehicle in the processed food industry (see Flavors and spices). Basic magnesium carbonates are used as free flowing agents in the manufacture of table salt, as a hulking agent in powder and tablet pharmaceutical formulations, as an antacid, and in a variety of personal care products (see Pharmaceuticals). 

Microencapsulation has much hidden potential for the food industry which promises to be tapped in the future (62). An interesting discussion of the problems that have been encountered while attempting to develop microcapsule formulations for commercial use in food products has been presented (65) and a review provides a number of references to food encapsulation studies (66). 

Milk protein products. As indicated in Table 1, the food industry is placing major emphasis on the production and utilization of milk protein products in a wide variety of formulated food products (20,21,22). Although nonfat dry milk (NFDM) and whey powder are major milk protein ingredients in formulated foods, casein and whey protein concentrates, which contain their proteins in a more highly concentrated and functional form, are essential for certain food product applications, such as those products that require the proteins as an emulsifier agent. Additional details on the processing methods and conditions used to produce the various milk protein products are available (23). 

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. 

EXTENDER. A low-graxily material used in paint, ink. plastic, and rubber formulations chiefly to reduce cost per unit volume by increasing bulk, Extenders include dialomaccou.s earth, wood flock, mineral rubber, liquid asphalt, etc. Microscopic droplets of water fixed permanently in a plastic matrix are an efficient extender tor polyester resins. In the food industry, the term refers to certain extruded proteins, especially those derived from soybeans, which are used in meat products to provide equivalent nutrient values at lower cost. Made from defatted soy flour, they are often called textured proteins. 

Most food powders are not directly consumed by humans and animals, they are usually mixed with water and other liquids to produce wet formulations, which are further processed to produce products that are directly consumed. As a result of being ultimately consumed by humans and animals, prevention of contamination of the powders with microorganisms, viruses and undesirable chemical components is a huge issue for food powder manufacturers and the food industry in general. One major case of food poisoning linked to a contaminated powder can be very detrimental to a producer. 

Extremely favorable physical and chemical characteristics made PCBs ideal vehicles for widely diverse industrial uses and formulation (see section-Uses). Soon after their industrial production by Monsanto and others (1929) their wide commercial application in products and processes resulted in extensive environmental contamination throughout the world—in air, soil and water. Virtually no living creature is free of PCB contamination, since it has been incorporated by now into all levels of the food chain from the lowliest unicellular creature to man (ref. 142). Table 8 gives PCB concentrations measured in blood sera of 6l6 residents of urban and rural areas of South Carolina in 1972 (ref. 136, p. 36). The GLC technique used (e-capture with Ni-63, after dehydrochlorination) was of limited sensitivity, hence the poor detection of lower PCB levels. Data correlated with race and residence and appeared to be independent of sex and age. Mean concentrations of PCBs found in maternal and cord blood samples (Tokyo, Japan, Dec. 1973 through Feb. 1974) were 2.8 and 1.1 ppb, respectively, calculated on a whole blood basis (Akiyama et al., 1975). Transfer of PCB from the mother to the fetus appeared to be non-selective (ref. l43f). Table 9 gives PCB concentrations found in seven second- and third-trimester fetuses, calculated on both whole tissue and fat bases. Concentrations reported in 19 first trimester fetuses (5-8 weeks) were less than 2 ppb (ref. 136, p. 37). 

Many consumer and industrial products are formulated as foams, including firefighting foams (Chapter 12), foods (Chapter 13), pharmaceutical products (Chapter 14), and personal care products such as shampoos (Chapter 15). 

Suspensions have long been of great practical interest because of their widespread occurrence in everyday life. Suspensions have important properties that may be desirable in a natural or formulated product, or undesirable, such as an unwanted suspension in an industrial process. Some important kinds of familiar suspensions include those occurring in foods like batters, puddings, and sauces (Chapter 13), pharmaceuticals like cough syrups and laxative suspensions (Chapter 14), household and industrial products like inks, paints, and liquid waxes (Chapter 12) and environmental occurrences like suspended lake and river sediments, and sewage (Chapter 9). 

Comparison of flavor extracts from white cake batter, micro-wave, and conventionally baked cakes have provided insight as to the types of flavor compounds initially present before baking and as to the types of compounds which form (or do not form) during the baking process. Ultimately, this type of information will aid in the formulation of conventionally baked flavors to be added to microwave products. frJien used in conjunction with microwave accessories which promote crust formation, these flavors can benefit the food industry in the development of quality microwave baked products. 

Industrial Margarines. Foodservice and food processor margarines and spreads are considered industrial products. These products are formulated or packaged for more specific applications than the consumer products. The most popular... 

Recently, the food industry in North America and Europe has shown an increased interest in utihzation of flaxseed in food product formulations. This is... 

Freeze-Dried Products. Freeze drying was first carried out in 1890 by Altman but became well known through the industrial development of the process. The process is used in the food industry, e.g., for the production of instant coffee, tea, and other products. In the field of pharmaceutical technology, it was for a long time restricted to only few formulations for injection containing the active ingredient in the freeze-dried state in an ampoule to be dissolved just before application. With the increasing interest in protein and peptide formulations, freeze-dried products became more important. These are discussed under section Microparticles for Injection. ... 

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