Ingredient selection

Terrachoice (2007) Database Streamlines Ingredient Selection. [Online - accessed 1 May 2007] Available from URL http //vww.environmentalchoice.eom/images/press/2007/PR 02 07.pdf From presentation from the Molecule to Molecule meeting in October 2006. 

The preservatives which will give adequate safety to the user and the product, yet it will not be deactivated by the ingredients selected. 

In principle, the iterative experimental approach one would take today is no different than the one pursued by the product developers at Lever Brothers Co. in the early 1950 s, though possibly accumulated data about surfactants, fatty acids, and soaps in the public domain might make ingredient selection some-... 

With strict quality control and careful product analysis, the incidence of such deleterious reactions can be minimized. Reaction conditions and ingredient selection bear importantly on the character of the final product, and it must be emphasized that adding even a single new component to the mixture raises the possibility of new reactions whose effect on the food s nutritive value and safety must be assessed. 

A novel approach to reduce the experimental effort associated with constructing pseudoternary phase diagrams is by using expert systems to predict the phase behavior of multicomponent ME-forming systems. Artificial neural networks have been investigated and were shown to be promising in phase behavior studies [17,35,36] as well as in the process of ingredient selection [37]. 

Ingredient Selection. Safety enters into consideration before the new molecule is synthesized. A new substance whose structure is known to be extremely sensitive, highly carcinogenic or flammable to the extent of being pyrophoric would not be considered seriously if any other molecule will suffice. Potentially applicable new molecules are submitted to the Army Environmental Hygiene Agency for toxicity evaluation. Several... 

I. Production costs due to reduced production rates (e.g., tableting rate limitations, required operator intervention), restrictions on raw ingredient selection (e.g.,... 

Inert ingredient selection and process condition control are very important in the production of a stable SE. The component phases, the suspension concentrate, and the EC are usually manufactured separately, and the two combined with vigorous stirring to form the SE. Surfactant and dispersant selection for use in SEs are very important [17-19]. The ideal candidates are surfactants or surfactant classes that are compatible with both the aqueous and oil phases of the formulation. Incompatibilities and flocculation can occur if the dispersant is desorbed from the particulate... 

INGREDIENTS SELECTED U S. PEANUTS, DEXTROSE. PARTIALLY HYDRO-GENATED VEGETABLE OIL (TO PREVENT SEPARATION), SALT. SUGAR. 

The main characteristics of the material required before cure that will influence ingredient selection are ... 

Alligatoring can be prevented by selecting proper formulation and allowing specified drying time between coats. The ingredients selected must... 

Effects of ingredient selection and proportioning on cost were primary considerations in 19th century construction. Table 2 Usts the costs of mortar used for stone masonry in the construction of Fort Warren in Boston harbor. 

Urbance 111, S.E., Pometto, A.L., DiSpirito, A.A., Demirci, A., 2003. Mediiun evaluation and plastic composite support ingredient selection for bio film formation and sucdnic acid production by Actinobacillus succinogenes. Food Biotechnology 17 (1), 53-65. 

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