In recipes

Because glycerol is usually suppHed at 99% purity (1% moisture), its eq wt is commonly assumed to be 31 in recipe calculations. 

In addition to the 1 part of MBTS shown in recipe, the 20 vol HiSil 233 stock contains 0.25 parts TMTD and 0.5 parts triethan o1 amine the 30 vol stock contains 0.5 parts TMTD and 2 parts triethano1 amine and the 40 vol stock contains 0.5 parts TMTD and 3 parts triethano1 amine. 

The initiator concentration in recipe II was given as wt% based on monomer. The concentrations of other ingredients in recipe II were given as wt% based on total. 

Yerba buena, or Cuban mint, specified in recipes as the mojito s native mint, is peppermint, though die classification is also loosely applied hi Cuba to bergamot and die rugose form of spearmint, according to Dr. Art Tucker from die Department of Agriculture and Natural Resources at Delaware State University. Dr. Tucker is an expert on mint. 

Saffron is a spice that is used sometimes for flavor, but mostly for the yellow color it imparts to foods. Because of its expense, saffron is often replaced in recipes by another carotenoid, annatto, or the unrelated dye molecule in turmeric. Like the other carotenoid dyes, saffron is an antioxidant, but its expense makes it unsuitable as a preservative or dietary supplement. 

There are various uncertainties in all the data influencing the selection of a set of equipment uncertainties in recipe parameters, product specifications, processing times and size factors, equipment availability, product requirements, and resource availability. Data needed for the evaluation of processing times and equipment sizes are never 100% reliable. The market situation when the plant is started up will certainly be different from the situation at the time of the definition of a production program for the plant. Unpredictable process disturbances may also occur. 

Overview Batch processes are mostly suited to low volume high value added products that are usually characterised by common recipes, which render them amenable to sharing of equipment units. Due to their intrinsic adaptation to sudden changes in recipe, they are processes of choice in volatile or unstable conditions that have become regular in global markets. This chapter provides the background information on batch chemical processes, which constitutes the basis for the forthcoming chapters. Only the essential elements of batch plants are captured with references, where necessary, to further sources of information for the benefit of the reader. 

Field Pea Flour in Other Baked Products. When McWatters (44) substituted 8% field pea flour and 4.6% field pea concentrate for milk protein (6%) in baking powder biscuits, sensory attributes, crumb color, and density of the resulting biscuits were adversely affected. No modifications were made in recipe formulation when pea products were incorporated. The doughs were slightly less sticky than control biscuits that contained whole milk. This might be due to lack of lactose or to the different water absorption properties of pea protein or starch. Panelists described the aroma and flavor of these biscuits as harsh, beany and strong. Steam heating the field pea flour improved the sensory evaluation scores, but they were never equivalent to those for the controls. 

Table VIII. Free and Total Gossypol in Recipe Ingredients...

MMA/MAA Weight Ratio in Recipe 4 Amount of Methacrylic Acid (x 10 Eq./g. Polymer ) Determined by Back-Titration with HC1 Charged 24 hrs after Addition According In the of NaOH Solution to to Recipe Serum the Cleaned"Latex ... 

Meadowsweet is included in recipes for many herb beers, its pleasantly aromatic, tonic and diuretic qualities making it particularly suitable for this purpose. 

For mechanical stability against hydration and swelling, starch is chemically crosslinked (by adipic acid-acetic anhydride, phosphate, etc.) below Tgz, so that the physical integrity of the granules is not impaired by gelatinization. Weakly crosslinked starches (DS < 0.1) are acid-stable and thus find occasional application in recipes containing vinegar. The many industrial functions of crosslinked starch include use as an adhesive. 

These regulations are likely to lead a conventional food manufacturer to adopt a tailored approach to organic recipe development. As an example, a careful scanning of the Regulation will show that only non-chemically modified starch is allowed, whereas very highly specific chemically modified starches are the norm in conventional processing. This is likely to mean that the development process will have to include examination of non-chemically modified alternatives. Another example is chopped tomatoes, normally used in recipe dishes in the conventional industry, which are treated with calcium in order to retain their texture this is not an option available to the organic manufacturer. 

Samer [137] studied miniemulsion copolymerization in a single CSTR. Two separate feed streams, miniemulsion (or macroemulsion for comparative studies) and initiator were fed at constant rates into the reactor. SLS was used as the surfactant, HD as the costabilizer, and KPS was the initiator. In the miniemulsion configuration (costabilizer included in recipe), the emulsion stream was continuous. Constant volume was provided by an overflow outlet. Salt tracer experiments were used to validate the ideal mixing model assumed for a CSTR. Total monomer conversion was measured via in-hne densitometry, and copolymer composition via offline NMR. 

I also know that few of us have the time or the inclination to follow complicated directions in recipes. While I have an entire library of cookbooks, most of the time I cook with no recipe at all. I just throw a bit of this and that together, spending as little time cooking as possible. Sure, what I m about to put into this book are recipes, but I m hoping you ll use them more as suggestions rather than following them to the letter. 

In recipe 2 the potass end lempUack tegetho eevenl bmes add alcoKolj then gum kas been disolved and proceed as in... 

Ripe bananas and pineapple juice. Though these two fruits are not mentioned in the industry as superfruits (they should be, in my opinion), bananas and pineapple juice are nevertheless inexpensive and agreeable companions for almost every smoothie. If you like their taste, use them often for the bonus of natural sweetness, extra nutrients, and versatility in recipes. If you use pineapple juice in your smoothie recipe, you probably wont need any other sweetener. 

There are many great alternatives to milk, such as almond milk, rice milk, and soy milk. They don t have the same taste as cow s milk, but each has its own unique flavor. They can be substituted in recipes or drunk in place of cow s milk. Almond milk and soy milk are alkaline-forming however, if they are sweetened, the sugar can offset the alkalizing effects, so look for the unsweetened kind. Or try my recipe for delicious, creamy Almond Milk, on page 145. 

All references to H2O shonld be read as double distilled H2O unless stated otherwise. In recipes, the information given in each line corresponds to the final concentration, the name of the ingredient, and the amount used, in that order. 

Note All degrees mentioned in recipes are Farenheit, unless otherwise specified. A complete metric conversion chart appears at the end of the book, in Appendix A. 

---