Ingredient specifications

In this section the purpose and preparation of ingredient specifications are discussed. 

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Establish realistic, workable individual ingredient specifications. 

Where a physical characteristic is variable from batch to batch of the raw material, it might be necessary to control identified parameters that are critical to product quality. The control specification and method may be included in the active ingredient specification or by other means. 

The active ingredient specification may need to include specific relevant tests that relate to the use of the material in particular products. These may be in addition to any relevant pharmacopeial monograph specifications. 

Combinations of active ingredients, specific pharmaceutical formulations, specific use, and company names can be included in the product name. Examples of this are shown in Table 8.2. This combinations and mixes of names can be very complicated and disturbing for the health-care and for the patients, especially for the elderly. It not easy to know what is important. Is ZOC a company or a pharmaceutical formulation changing the dosing schedule Patient safety in the reconciliation of medicines as described in Chapter 10 is very important and must not be neglected. 

If the amount of a component is already known to be so small that the residual content limit is not exceeded, this is sufficient. This can be calculated using already available information like ingredient specification, the amount of chemical added, etc. One consequence is that this worst-case calculation is not possible for monomers, but only for additives and processing aids. In real-life this approach could be used in rare cases only and an analytical determination is the method most commonly used. 

Finally, it is emphasized that Table 8.1 gives typical physical specifications for a number of bakery shortenings adjustments can and should be made to meet requirements for a particular product or equipment line. The values given are meant as guidelines, and a complete ingredient specification should be developed in consultation with shortening suppliers. 

Change in the active ingredient specifications. Conditions to be met more restrictive specifications or the introduction of trials and additional limits. 

Sampling Procedures The purpose of taking samples is to record the properties of the whole volume of material from a small, analyzed portion of it. This is difficult to achieve with solids since industrial mixes in particular always present a distribution of grain sizes, shape, or density and can also separate out when samples are being taken, on account of the ingredients specific motional behavior (see the subsection Sampling ). 

Rather than adopting the entire list by legislation, it is preferred that each ingredient be formally submitted to the Food Additives Committee for review and addition to the Chinese list of flavour ingredients. It appears that the review procedure is more of a formality, which leads to the development of ingredient specifications prior to inclusion on the Chinese positive list. 

Processing does have some destructive effect on the nutritive value of foods. This topic is reviewed in book form (28). Most national brand processed foods have tight ingredient specifications. Thus, most frozen and canned fruits and vegetables contain as much nutrients as fresh, raw products. Other processed foods contain enriched or fortified vitamins and minerals. Ascorbic acid is often higher in processed foods than in non-processed products. Consumers are interested in fresh, natural, raw and minimally processed foods. Fortification and enrichment of nutrients are more difficult in these foods. 

Names of ail ingredients, specifications and quantity required for the Lot/Batch size and quantity actually used. All weighing and measurements shall be carried out by a responsible person and initialled by him and shall be countersigned by the technical staff under who personal supervision the stocks are issued and by another competent technical staff under who supervision the ingredients are used for manufacture. 

The general parameters for raw ingredient specifications for texturized flours and concentrates include 20 to 80 PDI, 0.5 to 6.5% fat, <7% fiber, and up to U.S. No. 8 mesh particle size. An exciting development in extruder operation is the ability to induce additional shear and to laminate low-NSI proteins that were once considered untexturizable (Sogo et al., 1985). 

Double-base propellant—propellant containing two active ingredients, specifically nitrocellulose and nitroglycerine there are single-base and triple-base propellants. 

Stabilizing Treatment A heat treatment to stabilize the dimensions of the part or work piece. In stainless steels it refers to heating the metal to below the solution heat treatment temperature to allow the precipitation of carbides to combine with certain alloy ingredients, specifically titanium or columbium (niobium). 

Many food emulsions are stabilized by surface-active polymers that adsorb to droplet surfaces and form protective membranes. Some of these functional polymers are integral components of more complex food ingredients used in food manufacture (e.g. milk, eggs, meat, fish, and flour), whereas others have been isolated from their normal environments and possibly modified before being sold as specialty ingredients (e.g. protein concentrates or isolates, hydrocolloid emulsifiers). In this section, we will focus primarily on those surface-active polymers that are sold as functional ingredients specifically designed for use as emulsifiers in foods. 

Anti-dandruff ingredients. Specific shampoos can contain pirctone olamine, zinc pyrithione, salicylic acid and selenium disulphide. 

Similar considerations affect the additive systems used for foamed PVC-wood fiber composites. In these, ingredients specifically for the wood fiber (e.g., biocides, tannin stain inhibitors, and coupling agents) are best coated on the fiber prior to incorporation in the compound. 

Typical Properties Description Active Ingredient Specific Gravity Water Solubility... 

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