Instant gum

Some gum users now take gum in a pre-prepared form. Spray dried gum acacia has been used in pharmaceutical products for some time. The spray dried gum offers the pharmaceutical manufacturer a clean ready to use product. Instant forms of gum acacia have been offered by suppliers for some time. The instant products can be rapidly made into solution and used. Obviously the instant gum is more expensive. A manufacturer that uses gum as a minor ingredient may well find that the capital and labour cost of purifying raw gum is not cost effective. A company that uses gum acacia as a major ingredient might come to a different conclusion. Instantised gums pose different problems to the analytical chemist.. One approach that can be used is to have an optical rotation specification for the product. Even this approach is not entirely proof against a material that contains a blend of gums of different optical rotation. 

Some gum merchants now supply gum in an instantised form that can be dissolved directly in cold water to make a 50% solution. The use of instant gum saves time and the energy involved in removing some of the water. However, the price of this product has to allow for the cleaning and dissolving to have been carried out, followed by a drying process. 

Filter off the insolubles and skim off any floating material. As described above, instant gum would just be mixed with water as the product has already been cleaned. 

Methods of fixing the volatile aroma and flavor compounds separately from the instant coffee powder have been developed. The volatile mixture can be mixed with aqueous gelatin or gum arabic and spray dried. The oily droplets of the flavor and aroma compounds are coated with gelatin or gum arabic in a dry lattice. This powder can be mixed in with instant coffee powder and is relatively stable in the presence of air. Emulsification with sugar is also a highly effective way of trapping and preserving coffee volatiles, but is of limited use for instant coffees. 

Instant coffees may have had small amounts of gelatin, gums, or synthetic flavors added.15... 

Oatrim can be used in cheeses as a fat replacer.12 Other possible applications are in ice cream and frozen desserts, milk shakes, hot chocolate, instant-type breakfast drinks, cereals, salad dressings, soups, sauces and gravies. Oat starch in combination with oat hydrolysate or with xanthan gum has been used for thickening of sweet and sour sauces.18... 

Manufacturing techniques employed in producing instant products include spray-coating dry powders with fluid lecithin products, cospray drying powders with more hydrophihc lecithins such as the oil-free forms, or hydroxylated lecithin, and agglomeration of the powder with an aqueous dispersion of a hydrophihc lecithin. Some types of powders, for example, starches, gums, and chocolate drink mixes, require agglomeration with an aqueous dispersion of lecithin to achieve optimum wettabihty and dispersibility. 

Note Aspartame can be found in instant breakfasts, breath mints, cereals, sugar-free chewing gum, cocoa mixes, coffee beverages,... 

For simultaneous instruments which do not possess a monochromator but a dispersive system, the light intensity at all wavelengths is measured practically at the same instant by aligning a large number of detectors in the form of a diode array (Figure 9.13). The photoelectric threshold, in the order of 1 eV, extends the range of detection up to 1.1 gum. 

Dextrine or Starch Gum. Heat 4 gallons water in a water-bath to between 77° and 86° Fahr. stir in 1 or 2 pounds finely ground malt raise tho temperature to 140°, add 10 pounds potato or other starch mix all tbonmghly, raise the beat to 158°, and keep it between that and 167° for 20 or 30 minutes. When the liquor becomes thin, instantly raise tho heat to the boiling point, to prevent Iho formation of sugar. Strain tho liquor, aud evaporate it to dryn s, as tho dextrine will not keep long in a Hqnid form. Another method is to boil solution of starch with a few drops of sulphuric acid, filter the solution, and add alcohol to throw down tho dextrine. 

The affinity of sodium for oxygen is next to that of potassium. It rapidly attracts oxygen from the air, and must therefore be kept under naphtha but it is evidently less rapidly oxidised than potassium, and consequently keeps better. When heated in air or oxygen it takes fire, burning with a very pure and intense yellow flame, which is characteristic of sodium and of all its compounds. It decomposes water instantly, but does not spontaneously take fire when thrown on water, as potassium does. If the water, however, be thickened with gum, or if there be only a few drops of water, the action of sodium is attended with flame, and the yellow colour of the flame is most conspicuous. When exposed to the air, or burned in air or on water, sodium forms the protoxide, or soda but it can form two other oxides—the suboxide and the peroxide. The suboxide is little... 

Aspartame (APM), H-Asp-Phe-OMe, a nonnutritive high-intensity sweetener. APM is about 200 times sweeter than sucrose. It was first approved by the FDA in 1981 as a table-top sweetener and an additive, for example, in dry-based beverages, dry cereals, chewing gum, gelatins, puddings, instant coffee, and tea. APM was discovered accidentally during the recrystaUization of an intermediate of the synthesis of the C-terminal tetrapeptide of gastrin at Searle Co. For commercial synthesis, various... 

Products and Uses The newest artificial sweetener in beverage mixes, chewing gum, instant coffee, tea, dry dairy products, dry puddings, desserts, and table-top sweetener. Used as a nonnutritive sweetener (approximately 24% of the sweetener market). 

Products and Uses Artificial sweetener in beverages (carbonated and dry base), breath mints, cereals, chewable multivitamins, chewing gum, coffee (instant dry base), frozen stick confections, dairy product topping, fruit flavored drinks and ades, fruit juice based drinks, puddings, and tea. As a flavor enhancer, sugar substitute (approximately 71% of market). 

An oil-in-water emulsion was prepared from coffee aroma incorporated in coffee/vegetable oil (5%-20% w), and water-soluble coffee solids forming the aqueous continuous phase (50%-75% TS). Individual drops of emulsion (nozzle/Nj, 0.4-1 mm core of coffee oil) were sprayed on soluble coffee powder (fluid bed, pan coater), with little water content modification of powder (<4%w). The capsules were attached to the coffee powder surface (0.1%-1% w aroma), that were able to release the aroma only by dissolution in the hot water cup. The film-forming agent may be other supports such as maltodextrin, acacia gum, carbohydrates, tea, or cocoa solids, vegetables. And other flavors may be used, for example, for instant soups. 

Lin S., Zhang J., Wang R., Xu L. 2013. Study on development and reutilization feasibility of instant guar gum fracturing fluid. Fault-Block on Gas Field 2013-02. 

ManufJDistrib. A.E. Staley Mfg. ADM Ashland Avebe BV Cerestar Inti Grain Processing Humphrey J.L. Priestley Co. Ltd Natl Starch Chem. Novartis Pharma Roquette UK Zumbro Trade Names Batter Bind S Instant Pure-Cote B793 Pure-Cote B790 Purity Gum 40 Purity Gum 59 Trade Names Containing Cameo Velvet ... 

Tamarind gum disperses instantly, regardless of water temperature. However, the gum will only go into solution upon heating, usually upon boiling for 20 to 30 minutes (67). At room temperature, the solutions achieve the highest stable viscosity at pH 7.0 to 7.5. Variations outside this pH range will cause long term... 

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