Freeze stabilizer

Subsequent to freeze stabilization, wet books can be thawed and air dried with or without interleaving or they can be vacuum dried in heated chambers (5). The moisture in frozen books can be sublimed by freeze drying (10) or removed by a vacuum/thaw/outgassing process (8), with microwave energy (6, 14), with dielectric energy (6), or by solvent extraction with or without vacuum assistance (5). 

Freeze Stability emulsion harmed if frozen Solvent Tolerance good... 

CAS 9005-25-8 EINECS/ELINCS 232-686-4 Uses Batter starch for meat, seafood, poultry, cheese, vegetables Features High adhesion, film-forming good crispiness and deep-freeze stability Regulatory Kosher, Halal certified CBC [Huntsman Perf. Prods ]... 

The table shows that a high degree of silane modificahon is required to obtain a silica dispersion that can be reversibly frozen and thawed. Silica dispersions with a smaller degree of silane modification (0.6 glycerolpropylsilyl moieties per nm surface area) have slightly reduced freeze stability compared with the silica dispersion with a higher degree of silane modification. 

Another widening field of application is the light-duty detergent market. Advantages are viscosity control, freeze stability and less use of hydro-tropes. 

These monomers provide a means for introducing carboxyl groups into copolymers. In copolymers these acids can improve adhesion properties, improve freeze-thaw and mechanical stability of polymer dispersions, provide stability in alkalies (including ammonia), increase resistance to attack by oils, and provide reactive centers for cross-linking by divalent metal ions, diamines, or epoxides. 

Enzymes not only produce characteristic and desirable flavor (79) but also cause flavor deterioration (80,81) (see Enzyme Applications, Industrial). The latter enzyme types must be inactivated in order to stabilize and preserve a food. Freezing depresses enzymatic action. A more complete elimination of enzymatic action is accompHshed by pasteurization. 

The development of freeze-drying for the production of blood derivatives was pioneered during World War II (96,97). It is used for the stabilization of coagulation factor (98,99) and intravenous immunoglobulin (IgG iv) products, and also for the removal of ethanol from intramuscular immunoglobulin (IgG im) solutions prior to their final formulation (Fig. 2). 

Three generations of latices as characterized by the type of surfactant used in manufacture have been defined (53). The first generation includes latices made with conventional (/) anionic surfactants like fatty acid soaps, alkyl carboxylates, alkyl sulfates, and alkyl sulfonates (54) (2) nonionic surfactants like poly(ethylene oxide) or poly(vinyl alcohol) used to improve freeze—thaw and shear stabiUty and (J) cationic surfactants like amines, nitriles, and other nitrogen bases, rarely used because of incompatibiUty problems. Portiand cement latex modifiers are one example where cationic surfactants are used. Anionic surfactants yield smaller particles than nonionic surfactants (55). Often a combination of anionic surfactants or anionic and nonionic surfactants are used to provide improved stabiUty. The stabilizing abiUty of anionic fatty acid soaps diminishes at lower pH as the soaps revert to their acids. First-generation latices also suffer from the presence of soap on the polymer particles at the end of the polymerization. Steam and vacuum stripping methods are often used to remove the soap and unreacted monomer from the final product (56). 

For waterproofing, sodium silicate concentrations below 30% are adequate concentrations between 35 and 70% are used for strength improvement. Grouts having 35 vol % or higher silicate resist deterioration on freeze—thaw or wet—dry cycles. Water permeability of sands can be reduced from 10 to 10 cm/s. Unconfined compressive strengths of stabilized sand can vary from 103 to 4130 kPa (15—600 psi) the normal range is between 690 and 1380 kPa. 

Sweetness is primarily a function of the levels of dextrose and maltose present and therefore is related to DE. Other properties that increase with increasing DE value are flavor enhancement, flavor transfer, freezing-point depression, and osmotic pressure. Properties that increase with decreasing DE value are bodying contribution, cohesiveness, foam stabilization, and prevention of sugar crystallization. Com symp functional properties have been described in detail (52). 

Enzyme Sta.bihty, Loss of enzyme-catalytic activity may be caused by physical denaturation, eg, high temperature, drying/freezing, etc or by chemical denaturation, eg, acidic or alkaline hydrolysis, proteolysis, oxidation, denaturants such as surfactants or solvents, etc. pH has a strong influence on enzyme stabiHty, and must be adjusted to a range suitable for the particular enzyme. If the enzyme is not sufficiendy stable in aqueous solution, it can be stabilized by certain additives a comprehensive treatment with additional examples is available (27). 

Diiodomethane (methylene diiodide) [75-11-6] M 267.8, m 6.1 , b 66-70 / l-12mm, d 3.325. Fractionally distd under reduced pressure, then fractionally crystd by partial freezing, and stabilized... 

Outdoors Well-spaced tanks, possibly with water cooling, refrigeration, buried Some monomers (e.g. acrylic acid) may require provisions to avoid freezing Provision for inhibitor/stabilizer addition Provision for atmosphere inerting may be required ... 

Butyl latices are prepared by emulsification of butyl rubber. Butyl latex has excellent mechanical, chemical and freeze-thaw stability, and when dried it shows the typical properties of butyl rubber [7]. 

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