Ingredient composition

There is no best feed composition because animals thrive on diets composed of many different types of iagredients. Swiae and poultry generally adapt readily and rapidly to changes ia ingredient composition, as long as the diets provide adequate levels of essential nutrients. Tables 2 through 6 Hst information on the nutrient requirements of various types of swiae and poultry. 

CTFA Compendium ofiCosmetic Ingredient Composition—Specifiications, Cosmetic, Toiletry and Fragrance Association, Washington, D.C., 1990. 

CTFA Compendium of Cosmetic Ingredient Composition, Descriptions 1, Nikitakis, J.M. and McEwen, G.N., Eds., The Cosmetic Toiletry and Fragrance Association, Washington, D.C., 1990. 

Field forms should be used to document the movement of the test chemical from the point of manufacture to the field, documenting the name brand, chemical name. Chemical Abstracts Service (CAS) number of the active ingredient, composition. 

Ingredients Composition, wt % Heat of Reaction, cal/g Bum Rate, cm/sec Autoignition Temp, °C Ignitability Comments ... 

The ingredient composition and manufacturing process are important for the different types of whippable emulsions. In many industrially produced whippable emulsions, functional ingredients, such as food emulsifiers and hydrocolloids are used to improve functionality and product stability. 

T2-relaxation analysis may be used to study the effect of ingredient composition on the properties of water in whippable emulsions16. In food systems non-exponential relaxation curves are often found. This can be accounted for by the presence of 2, 3 or more recognizable components representing species of hydrogen atoms with different mobility51. 

Water crystallization in frozen whippable emulsions such as ice cream or aerated desserts, may be analysed by the NMR technique similar to that described for solid fat content analysis. Again, this technique is best used for only relative studies on the effects of ingredient composition on freezing/melting behaviour. 

Mayonnaise. Mayonnaise is an oil-in-water emulsion prepared generally by using either whole egg or egg yolk. Instead of these, gelatin-Leu-OCi2 (15 min) (see Table IV) was tried as an emulsifying surfactant to prepare a mayonnaise-like food. Tween-60 as well as whole egg and egg yolk were used as controls. The final adopted ingredient composition was as follows 54 g soybean oil 0.9 g table salt 10 g surfactant dispersion. To prepare surfactant dispersions of two different concentra-... 

Starter Ingredients Composition and Physical Properties Reference... 

In practice, attempting to change a food s density, even when the ingredients composition remains unchanged, may also induee straetural changes that may complicate the interpretation of the E vs. p plot. Also, in contrast with theoretical models in which the cells are uniform and their geometry is well-defined, the bubbles of real solid food foams have varying cell wall thiekness as well as a size distribution... 

Lecithin use in extruded foods increases bulk density 0-20%. The level of change is related to the amount of lecithin and the ingredient composition of the food. In some cases, the difference in density is so slight that no change in... 

Ingredients % Composition I Composition Ib Compo-sicioa 11 Composition III... 

The basic ingredient composition of shampoos is summarized in Table 10.1. Some additional ingredients are listed in Table 10.2. 

TABLE 10.1 Basic Ingredient Composition for Cleansing Shampoos... 

A key attribute of rinse cycle fabric softeners is their viscosity. The control of the finished product viscosity is very delicate, as its value at the end of the formulation depends on several parameters linked to the ingredient composition and the manufacturing procedure. Also, viscosity may vary upon storage. 

Mixer Moisture content, ingredient compositions Pellet durability, pellet mill energy usage Moritz et al. (2002), Cavalcanti and Behnke (2005)... 

Pellet machine Particle size, ingredient composition, temperature, retention time Water adsorption ability, rehydration ability Hemmingsen et al. (2008)... 

An ingredient compositionally similar to but not identical with a tobacco leaf or smoke component may be categorized in two ways It is either an isomer or a homolog of a compound identihed in natural tobacco leaf and/or its smoke. As noted, there are compounds used as cigarette ingredients that do not fall into any of the hrst three categories listed. 

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