Ingredient Functionality

Craig, T. W. 1979. Dairy derived food ingredients—functional and nutritional considerations. J. Dairy Sci. 62, 1695-1702. 

Production and processing will determine the properties of particles and powder, such as particle size distribution, shape, surface properties and moisture content. They will also influence ingredient functionality, for example, higher temperatures may cause denaturation of proteins and coating may prevent the ingredient functionality from being destroyed by oxidation. 

Powder storage and handling operations expose the powders to a variety of motions, atmospheric conditions and time over which the powder properties and ingredient functionality may alter. The most important property changes of a bulk powder are caused by segregation, caking and particle breakage, which are discussed below ... 

Builder compounds decrease the concentration of the wash water hardness by forming either soluble or insoluble complexes with calcium and magnesium ions. The mechanisms by which these ingredients function can be broadly classified into three classes (1) sequestration, (2) precipitation, and (3) ion exchange. All three methods have the ultimate effect of lowering the concentration of hardness... 

Keogh, M. K. and Auty, M. A. E. (1998). Assessment of food ingredient functionality using laser microscopy (the use of confocal laser microscopy in food ingredient evaluation). From http //www.relayresearch.ie/subapplications/teagasc/Doc (retrieved January 8,... 

Solubility Characteristics Insoluble, easily dispersible in water to form thixotropic gels Formulating Considerations Activated by shear and heat. Hydrate in water before adding other ingredients. Functions over a wide pH range. Synergistic with organic polymers Form Supplied Flake, powder... 

It has already been shown that it is possible to develop practical strategies for supramolecular synthesis that are based on, and driven by, readily available information about molecular structure. A compilation of successful cocrystallization strategies would offer an invaluable toolbox for incorporating active ingredients (functional molecules) within a crystalline solid that subsequently can provide improved physical properties such as aqueous solubility, mechanical or thermal stability, or reduced hygroscopicity. 

Additives include adhesion promoters, flexibUizers, and other compounds that can improve a desirable property. All the ingredients function together to provide the process latitude needed for the photoresist s specific range of apphcations. 

Food Biotechnology. 1987-. Philadelphia Taylor Francis (0890-5436). Online Informaworld (1532-4249). Focus is on developments and applications of modern genetics as well as enzyme, cell, tissue, and organ-based biological processes to produce and improve foods, food ingredients, and functional foods including fermentation to improve foods, food ingredients, functional foods, and food waste remediation. 

Incompatibility between the food matrix and the functional ingredient functional ingredients come in a wide variety of molecular forms which, consequently, lead to differences in physicochemical properties. Therefore, different delivery systems are usually needed depending on the specific molecular and physicochemical concerns associated with each nutraceutical or functional component. An edible delivery system must facilitate the incorporation of the ingredient into the food system. When choosing the food vehicle used to add the chosen bioactive, it is important to consider its solubility in the food matrix and its interactions with other ingredients in the food formulation. 

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