Formulation, blended foods

Administration of oral solution - A prazo am intensol is a concentrated oral solution. It is recommended that the oral solution be mixed with liquids or semi-solid food such as water, juices, soda or soda-like beverages, applesauce, and puddings. Use only the calibrated dropper provided with this product. Draw into the dropper the amount prescribed for a single dose. Then squeeze the dropper contents into a liquid or semi-solid food. Stir the liquid or food gently for a few seconds. The formulation blends quickly and completely. Consume the entire amount of the mixture of drug and liquid or drug and food immediately. Do not store for future use. 

Functional Blends. The term functional blend refers to various ingredient blends formulated to achieve a certain objective such as fat reduction. An example of this blend consists of water, partially hydrogenated canola oil, hydrolyzed beef plasma, tapioca flour, sodium alginate, and salt. This blend is designed to replace animal fat and is typically used at less than 25% of the finished product. Another functional blend is composed of modified food starch, rice flour, salt, emulsifier, and flavor. A recommended formula is 90% meat (with 10% fat), 7% added water, and 3% seasoning blend... 

Liquid food ingredients encapsulated are typically oil-soluble flavors, spices (see Flavors and spices), and vitamins (qv). Even food oils and fats are encapsulated (63). These core materials normally are encapsulated with a water-soluble shell material appHed by spray drying from water, but fat shell formulations are used occasionally. Preferred water-soluble shell materials are gum arabic, modified starch, or blends of these polymers with maltodextrins. Vitamins are encapsulated with 2ero bloom strength gelatin by spray drying. 

For standard or proprietary polymer additive blends there is the need for analytical certification of the components. Blend technology has been developed for two- to six-component polymer additive blend systems, with certified analytical results [81]. Finally, there exist physical collections of reference additive samples, both public [82] and proprietary. The Dutch Food Inspection Service reference collection comprises 100 of the most important additives used in food contact plastics [83-85]. Reference compounds of a broad range of additives used in commercial plastics and rubber formulations are generally also available from the major additive manufacturers. These additive samples can be used as reference or calibration standards for chromatographic or spectroscopic analysis. DSM Plastics Reference Collection of Additives comprises over 1400 samples. 

Molasses are the product left when no more sugar can be extracted. Beet sugar molasses are unpleasant in taste and are not normally used for human food. Cane sugar molasses do have some food use, normally in the form of treacle, which is clarified molasses. The ratio of sugar to invert sugar in treacle can be altered to some extent to assist product formulation. In practice different sugar syrups are blended with the molasses to give the desired product. Treacle is normally stored at 50°C to maintain liquidity. 

Table II. Formulation of the field tested food blends corn-cottonseed (CC) and modified corn-soy-milk (MCSM).

Hayes, R.E Spadaro, J.J. Wadsworth, J.I. Freeman, D.W. "A study of nine Corn-Based Food Blends Formulated by Computer for Maximum Protein Quality," Agri. Research Results (South.Ser.) ARR-S-18, U.S. Department of Agriculture, 1984. 

Currently, dry fractionation of anhydrous milkfat is performed by two conventional systems—Tirtiaux and De Smet (both from Belgium)—which are bulk crystallization processes. The widely used Tirtiaux dry fractionation process enables one-step or up to hve-step fractionation of anhydrous butter oil at any temperature, ranging from 50°C to 2°C (37, 110-113). The milkfat fractions thus obtained can be used as such or the fractions can be blended in various proportions for use as ingredients in various food-fat formulations. The major shortcoming inherent in this system is the long residence time (8-12 h) for nucleation and crystal growth. 

Another use of a palm oil product is in infant food formulations. The low-melting olein has been found to be very suitable for use in infant food formulations when blended with other vegetable oils. Low-melting olein contains 10-15% palmitic acid in the 2-position of the glycerol chain. This contributes to the high digestibility of the product (106). 

---