Instant foods

Spray drying 0.05 to 0.5 Low Morphology of spray dried powders can Instant foods, dyes, detergents, ceramics... 

Monosodium glutamate (e.g., in Chinese food, seasoned salt, and instant foods)... 

Adsorption layers 1. Instantizing food powders by steam condensation 2. Humidity effects in flow 62... 

In the second group of mixer agglomeration techniques, powders are moistened to a much lesser extent than the wet capillary state. Relatively weak powder clusters are formed. An example is the moistening, equilibration, drying and cooling sequence used to produce instantized food products. 

There are certain kinds of PS that are used in food containers, such as general-purpose PS (GPPS), high-impact PS (HIPS), EPS and PS paper (PSP). In these studies, the content of SDs and STs did not always depend on the type of PS. However, in other studies investigating various types of PS containers for instant foods, the contents of SDs and STs in EPS, for example, Chinese noodles Nos 1-3 and soup Nos 1-5, showed were very low (Table 31.4). The sum of SDs and STs ranged from 60 to 130 and from 370 to 680 jxg/g, respectively. As polymerization of EPS is a low-temperature reaction, it was expected that only traces of by-products of polymerization would remain [6]. 

Super-heated water vapor has been widely used in many industrial processes such as heat-exchange process and drying, and has also been used in the activation process for activated carbon production. Recently, the super-heated water vapor has been utilized in food industry for production of instant food and drying of vegetables and tea leafs. The characteristics of the super-heated water vapor [3] are (1) it can heat the materials without oxidation because it does not contain oxygen and carbon dioxide, (2) drying speed becomes much faster than super-heated air due to heat emission of water molecules, and (3) waste gas is easily recovered by condensing. 

Confections and snack foods Chocolate Caramels Coatings Instant foods Cocoa powders Instant drinks Instant cocoa Instant coffee Protein drinks Dietetic drinks Coffee whiteners Milk replacers Cake mixes Puddings Instant toppings Commercial bakery items Breads... 

General food applications of lecithin include margarine, confections, snack foods, soups, instant foods, bakery products, simulated dairy products, processed meat/poultry/seafood products, and dietary apphcations. The most widespread uses of crude lecithin products are in confections and margarine (7, 174). 

Instant foods. Lecithin has been used as a wetting agent and emulsifier in instant foods. Foods including cocoa powder, instant drinks, instant cocoa and flavored coffee, powdered protein drinks, coffee whiteners, instant puddings, cake mixes, and instant toppings are widely employed applications for specific lecithins. The most common method to incorporate lecithin is as an external coating on the powder particles. The particular lecithin to be employed largely depends on the hydrophilicity or lipophilicity of the powder system (7). 

In recent years, instant food manufacturers have become interested in oil-free lecithins. These products are granular, but they can be fluidized by the addition of water or fats. Additionally, fluid products are now available that are based on oil-free lecithin and have obvious advantages, because of their blandness and handling properties, for instant food manufacturers (223). 

Baked foods, instant foods, milk powders Salad dressings, release water-based flavor, colors Instant foods. Flavors Cosmetics and soaps, dyes, leather Oil soluble, water dispersible Oil soluble, water dispersible Easily sprayable, low viscosity, water dispersible - - - X X - X - - - X X - X - X X X... 

Instant food Baked goods Chocolate Margarine Dietetics... 

Control of solubility Production of instant food products Granulation of pigments Incorporation of disintegrants in pharmaceuticals Coating of agglomerates to delay dissolution... 

---