Foods cake mixture

The deleterious effect of some fat substitutes has been demonstrated in cake frosting (27) the result is an unacceptable frosting, filled with air bubbles. In another example, some low fat cheeses are quite acceptable when cold, but when heated result in a product texture that changes to a sticky, gummy mass. Attempts to replace fat must be viewed as a total systems approach (28,29). It is likely that no one material will replace fats in food rather, replacement will consist of mixtures with each ingredient addressing one or more of the roles played by fats in food. 

Arrowroot starch is obtained from the rhizomes of the tropical plant Maranta arundi-nacea L. and related species cultivated in the West and East Indies, Australia and elsewhere. Arrowroot starch has been a home remedy for gastrointestinal disorders, especially in Britain, since it is reputedly the most digestible starch. It is made into puddings by heating it in milk and is blended with eight parts of wheat flour in arrowroot biscuits. It is also used in jellies, cakes and various infant and invalid food mixtures. What is marketed as arrowroot starch from some locations may be tapioca starch. If arrowroot starch is required, its identity should be verified. 

An attempt to digest the associated fiber of coconut cake was made by using T. viride cellulase preparation, Meicelase. Two kinds of coconut cake from the Central Food Technological Research Institute, India were used as samples, namely brown and white materials which had been obtained in the form of a fine powder through an expeller-press and Krauss-Muffei processes, respectively. When the brown coconut cake was incubated with 0.5% Meicelase P solution at a concentration of 5% in a reaction mixture at 40°C., nearly 80% of the initial fiber was decomposed in 48 hr. Furthermore, it was found that more than 50% (more... 

The sorbitan monostearate is frequently used in food emulsions together with more polar surfactants such as ethoxylated sorbitan esters (polysorbates) and mono-diglyceride mixtures. Typical applications are in cakes, icings, filling and coffee whitener formulations. 

Other food emulsifiers are made by transesterification of fatty acid methyl esters with poly glycerols, sorbitan, sucrose and stearoyl lactate (Figure 10.2). Sugar, sorbitan fatty esters and polyoxyethylene sorbitan esters are used to stabilize oil-in-water food emulsions. Optimum emulsification is achieved with combinations of emulsifiers. Margarines are made with a combination of monoglycerides and lecithin, and cake mixes with a mixture of monoglycerides and propylene glycol monoesters. 

Palm kernel meal generally refers to the product obtained after solvent extraction of palm oil from the oil palm, whereas palm kernel cake is produced by mechanical extraction. In practice, the term palm kernel meal is often used to describe either product. This food has a comparatively low content of protein, and the balance of amino acids is poor. The first limiting amino acid is lysine. The ratio of calcium to phosphorus is more favourable than in many other oilseed residues. The meal is dry and gritty, especially the solvent-extracted product, and is not readily eaten it is therefore used in mixtures with more acceptable foods. Attempts to use it mixed with molasses, as molassed palm kernel cake, have not been successful. It has a reputation for increasing the fat content of milk, and its chief use is for dairy cows. Palm kernel meal has been described as being balanced for milk production, but in fact it contains too high a proportion of protein to energy. 

Collect the cmde reaction mixture by vacuum filtration using a Hirsch funnel ( ). Once collected, add 0.25 mL of cold water (using a calibrated Ftisteur pipet) to the 3.0-mL conical vial. Transfer this rinse to the filter cake and repeat two more times (rinse followed by washing of the filter cake with 0.25-mL portions of cold water). Once complete, partially dry the filter cake by drawing air through the crystals under reduced pressure for approximately 5 min. A sheet of plastic food wrap over the funnel mouth aids this process (see Prior Reading). 

Acidify fhe aqueous layer by fhe dropwise addition (check with pH paper) of 3 M HCl from a Pasteur pipet until a thick, white precipitate of p-methoxybenzoic acid is formed. Cool the mixture in an ice bath for 5 min and collect the solid by vacuum filtration using a Hirsch funnel ( ). Wash the filter cake with three 0.5-mL portions of cold water (calibrated Pasteur pipet). Maintain the vacuum for approximately 5 min and cover the funnel with plastic food wrap (see Prior Reading) to partially dry the product. Transfer the material to a porous clay plate or filter paper to complete the drying process. 

Salts of fatty acids (sodium, potassium and calcium salts, E470a, or magnesium salts, E470b) are produced mainly from vegetable oils, but can also be produced from animal fats. The acids are a mixture of oleic, palmitic, stearic and myristic acids. Salts of fatty acids are used as anti-caking agents in powdered foods to prevent clumping and as emulsifiers. 

A special mixture used in pies, coffee cakes, and cookies. It is made with raisins, citron, apple, sugar and spices and usually contains some cooked beef and suet, which has been put through the food chopper along with the apple. The whole mixture is then simmered together. It can be used immediately, packed in sterilized jars, or put in the freezer. 

Industrial nonfood applications are as foundry core binders, as stabilizers for drilling muds ( oil-field chemicals), as components in glue mixtures, in the processing of paper and cardboard, as carrier for water in soluble colors and printing inks. Applications in food industries are for convenience foods, such as sauces, puddings, custards, filling creams, flour blends for cake and cookies. 

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