Food product applications

Thioureas mainly find use for the vulcanisation of CR, epichlorohydrin (ECO) and some ethylene propylene diene terpolymer (EPDM) compounds. They show high crosslinking activity, with usually adequate compound flow time before onset of the crosslinking. In EPDMs, the thioureas are used as activators for low activity third monomer types and, in the presence of calcium oxide desiccants, in free state vulcanisation of extrudates, etc. The use of thioureas can overcome the retardation caused by the desiccant. In this case some care must be taken otherwise overcompensation may occur. Thioureas are not used in food product applications and are a known health hazard, particularly for pregnant women. 

Water saturation method. More recently, a method has been described by Quinn and Paton (16), who claim that their procedure more closely simulates actual food production applications than does the excess water method. In this technique, only enough water, essentially all of which is retained upon centrifugation, is added to saturate the sample. A comparison of the excess water method and the proposed method for various protein products, as reported by Quinn and Paton, is presented in Table IV. 

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). 

Emulsification properties. Caseins and caseinates are commonly selected for food product applications that require surfactant properties, e.g., emulsification and foam stabilization, since they contain high protein contents of > 90 %, are highly soluble, and are resistant to heat-induced denaturatlon in products to be subjected to high temperature processing conditions (15). 

The following factors appear to control the emulsification properties of milk proteins in food product applications 1) the physico-chemical state of the proteins as influenced by pH, Ca and other polyvalent ions, denaturation, aggregation, enzyme modification, and conditions used to produce the emulsion 2) composition and processing conditions with respect to lipid-protein ratio, chemical emulsifiers, physical state of the fat phase, ionic activities, pH, and viscosity of the dispersion phase surrounding the fat globules and 3) the sequence and process for incorporating the respective components of the emulsion and for forming the emulsion. 

Responsibility to develop appropriate food products with balanced functionality and nutritional value has shifted, then, from domestic kitchens to the development laboratories of food manufacturing companies. A purpose of this chapter, as such, is to provide food product developers with a bit more depth of information to enhance their perception of the appropriate use and application of monosaccharide sugars and polyols in the development of new food products. Applications should reflect the chemistry of these materials, as well as the chemical composition of the other ingredients in the product and their interactions [2]. Included in this chapter is information on applications and nutrition, as well as background on regulatory requirements and use. Illustrations of structures have been minimized and simplified in order to focus on more practical aspects of the discussion. 

The pecan tree Carya illinoinensis) is native to North America and has been commercially exploited for prodnction of pecan nuts for nearly a century, mainly in the southeastern United States. Pecan can be consumed either raw or roasted and is used extensively in confectionary, bakery, culinary, and other food product applications. Like most other tree nuts, pecan contains high amounts of lipid (55%-75%) [31-33], thus the majority of volatile compounds identified in this nut are derived via breakdown of unsaturated fatty acids. Only a few studies have been published on the volatile constituents of pecan... 

Domenech E., Escriche I. Martorell S., (In Press). An approach for assessing CCP effectiveness in food production applications by predictive QRA modelling. Reliability Engineering and System Safety, In Press. 

The use of animal-derived ingredients in meat or other food product applications is often limited by variations in composition or functionality for example, they often contain high levels of pigment, which limits their usefulness. Flavour problems can also limit the use of animal-based ingredients in applications where a very light or bland flavour is required. 

Supercritical fluid chromatography has found many applications in the analysis of polymers, fossil fuels, waxes, drugs, and food products. Its application in the analysis of triglycerides is shown in Figure 12.38. 

Applications. Preformed bags are opened by the packager, filled with food product, and closed by adhesive, heat-sealing, clipping, stitching,... 

Uses. Currentiy, the principal use of lactic acid is in food and food-related applications, which in the United States accounts for approximately 85% of the demand. The rest ( 15%) of the uses are for nonfood industrial applications. The expected advent of the production of low cost lactic acid in high volume can open new applications for lactic acid and its derivatives, because it is a versatile molecule that can be converted to a wide range of industrial chemicals or polymer feedstocks (1,6,20). 

In the early years of the chemical industry, use of biological agents centered on fermentation (qv) techniques for the production of food products, eg, vinegar (qv), cheeses (see Milk and milk products), beer (qv), and of simple organic compounds such as acetone (qv), ethanol (qv), and the butyl alcohols (qv). By the middle of the twentieth century, most simple organic chemicals were produced synthetically. Fermentation was used for food products and for more complex substances such as pharmaceuticals (qv) (see also Antibiotics). Moreover, supports were developed to immobilize enzymes for use in industrial processes such as the hydrolysis of starch (qv) (see Enzyme applications). 

The system shown is heavily used in food processing applications such as milk or chocolate crumb production, sugar substitutes, modified starch, and alginates. In addition to food processing applications, such a system is used in the processing of heat-sensitive pharmaceuticals, polymer suspensions like latex, in processing pigments and dyestuffs, and pesticides. 

Several applications involve the removal of large amounts of triglicerides, including the determination of wax esters in olive oil (39), sterols and other minor components in oils and fats (40, 41), PCBs in fish (42), lactones in food products (43, 44), pesticides (45), and mineral oil products in food (46,47). Grob et al. (47) studied the capacity of silica gel HPLC columns for retaining fats, and concluded that the capacity of such columns is proportional to their size, although the fractions of the volumes that are then transferred to the GC system grow proportionally with the column capacity. For these reasons, 2-3 mm i.d. LC columns are to be preferred for LC-GC applications. 

H. Casablanca, J.-B. Graff, P. Jame, C. Pemrcchietti and M. Chastr ette, Application of hyphenated techniques to the cl U omatogr aphic authentication of flavours in food products and perfumes , 7. High Resolut. Chromatogr. 18 279-285 (1995). 

Epoxy phenolic coatings These materials are also cured at relatively high temperatures and are made by the reaction of the epoxy resin with the phenolic resin. They are slightly less critical in application requirements, are less sensitive to curing conditions and can be applied in thicker coats. The best use for both these materials is as tank linings used for the storage or food products, drinks, etc. or for process plant, evaporators, etc. that contain boiling water. 

Xanthan has some unique properties and high activity at low concentrations and is commercially the most important exopolysaccharide. Food products account for approximately 60% of xanthan use, 15% is accounted for by toothpaste, textiles and crop protection products, 10% in the oil industry and the remainder in miscellaneous industrial/consumer applications. 

It is evident that the conversion of photosynthetically produced organic compounds into human and animal food is the limiting process in human food production. The worldwide annual production of organic material by photosynthesis has been estimated to be between 25 and 50 tons.5,6 Any practical method capable of converting a small fraction of this yield into human food should find wide application and go a long way to reducing chronic food shortages. 

Plastics packaging and contained food products are chemically related in four distinct ways. This relationship is based largely on the permeation property of the plastic material. Direct chemical reaction between plastic and product is seldom a problem when inert plastics such as polyethylene are used. However, polyethylene can transmit minute amounts of product to the outside. This paper examines the effect of permeation through the plastic wall and the direct effects of the plastic on the food product. Specific food packaging applications and methods of testing are discussed. 

The mutual chemistry of plastic containers and food products must be considered for any proposed application. There is continuous physical and chemical activity at the interface between the food product and the container. The type and extent of this activity determines whether or not the plastic container can successfully hold and protect the food product. However, the U.S. Food and Drug Administration and the American public are increasingly suspicious of all plastics, particularly the halo-genated compounds. The recent ban (April 1973) on poly(vinyl chloride)... 

Perhaps the best way to examine the relationship between polyethylene containers and liquid food products is to examine several applications which posed problems related to one or more of the above four attributes. 

This paper organizes some of the how and why of flexible package-food product interactions by discussing a few specific examples of food packaging development, as well as some overall factors of packaging material application. 

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