Organoleptic properties, improve

Offer improvement in organoleptic properties, such as those in Avicel CE-15 (FMC BioPolymer, Newark, Delaware, U.S.A.), a coprocessed excipient of MCC and guar gum, designed for providing chewable tablets with reduced grittiness and tooth packing, minimal chalkiness, better mouth feel, and improved overall palatability. 

The most important feature affecting the functional and organoleptic properties of a protein is its surface structure. Surface structures affect the interaction of a protein with water or other proteins. By modifying the structure of the protein, particular functional and organoleptic properties are obtained. Functional properties of a protein are physicochemical characteristics that affect the processing and behavior of protein in food systems (Kinsella, 1976). These properties are related to the appearance, taste, texture, and nutritional value of a food system. Hydrolysis is one of the most important protein structure modification processes in the food industry. Proteins are hydrolyzed to a limited extent and in a controlled manner to improve the functional properties of a foodstuff. 

A new condiment is described that contains soya-bean paste, puree from Jerusalem artichoke and radish, sugar, salt, vegetable oil and extracts of carrot seeds, mustard seeds, rice meal, fennel, basil, creeping thyme, and Grecian laurel. It has improved organoleptic properties and is enriched with biologically active substances. 

A beverage is suggested in this patent, which includes Jerusalem artichoke juice. The innovation produces a drink of good prophylactic properties at low cost, with improved organoleptic properties. 

The novel condiment contains soya paste, Jerusalem artichoke puree, sugar, salt, ground coriander, ground red pepper, vegetable oil, flavoring, and sorbic acid in specified amounts. It has improved organoleptical properties. 

Modifications were implemented between 1976 and 1983. Chloramination of the finished water was introduced in 1976 to reduce free chlorine contact times and THM levels. Ammonia was added to convert free chlorine to monochloramine. The monochloramine reduced contact time from 96 to 24 h, provided a stable residual in the distribution system, improved the organoleptic properties of the water, and reduced the corrosion rates associated with the use of free chlorine. Adequate disinfection was ensured by maintaining a free chlorine residual of 2-3 mg/L throughout the plant treatment process. THM formation potential within the treatment process was reduced by 40% under summer conditions. 

Application of prodrugs has involved (1) enhancement of bioavailability and passage through various biological barriers, (2) increased duration of pharmacological effects, (3) increased site-specificity, (4) decreased toxicity and adverse reactions, (5) improvement of organoleptic properties and (6) improvement of stability and solubility properties.184... 

Weisella Improving organoleptic properties of cheese, butter, and butter cheese... 

The development step, whose purpose is the continuation of the improvement of the pharmacokinetic properties and the fine-tuning of the pharmaceutic properties of active substances to render them suitable for clinical use. This can consist, to name a few instances, in the preparation of better-absorbed compounds, of sustained release formulations and of water-soluble derivatives or in the elimination of properties related to the patient s compliance (irritation, painful injection, undesirable organoleptic properties). For an example, see Figure 2.2. 

The use of flavors and flavor modifiers represents the first attempt to improve pharmaceuticals in masking undesirable organoleptic properties such as taste, odor and feeling factors (For a review see Ref. ). When this approach reveals to be ineffective chemical modifications have to be considered. 

Dithiazines are very important, though often overlooked, components of the flavor and aroma of various cooked meats, e.g. beef and prawns <92Mi 619-01 >. In most cases they exhibit interesting organoleptic properties and have low flavor thresholds. The majority of the compounds are simple alkyl substituted systems of which thialdine (198) is probably the best-known example. The synthetic compound (199) is used, at a concentration of only 6 ppb, to flavor instant coffee preparations <92EUP482448>, its addition providing an improved fresh roasted coffee aroma. 

Fructans have humectant properties that reduce water activity and improve microbiological stability. When mixed with water, inulin can form a particle gel network, resulting in a white creamy structure with a short spreadable texture [32]. Emulsion of long-chain fructan in water has organoleptic properties similar to fat and has been used as a fat replacement in food systems. Inulin works in synergy with most gelling agents. 

Vitamin E antioxidants are also used for improved organoleptic properties for sensitive applications such as plastic milk and beverage bottles. These are powerful stabilizers, effective at very low concentrations, because they react with carbon-centered radicals. 

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