Other functional ingredients

The functionality of the ingredients already discussed tends to be self-evident as contributing to the main identity of a drink. Except for the preservatives, these ingr edients are used primarily for taste and colour. There are others whose contribution is to improve performance and further characterise the drink. 

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The synergistic potential in mixtures with other surfactants as well as with other functional ingredients The high solubility in aqueous solution The superior biodegradability down to complete mineralization... 

Emulsifiers and other functional ingredients, such as sodium or magnesium stearate, mono- and diglycerides, glycerol, polysorbates, and monostearates, can be derived from plant or animal sources. Products of animal origin may only be used if derived from kosher slaughtered beef animals etc. Therefore it is recommended to use synthetic products. 

Other functional ingredients included in modern shampoos are those that confer benefits other than cleaning, such as agents to provide moisturizing body (e.g., proteins such as keratin, collagen, silk protein, hydro-... 

Successful functional product innovations dealt with other food sources have been mainly launched targeting the markets for nonalcoholic beverages fortified with the vitamins or other functional ingredients, breakfast cereals, cholesterol-lowering spreads, confectionery, biscuits, cereal, cereal bars, soft drinks, probiotic and prebiotic dairy products. 

The spray dried powders can also be incorporated into more structured particles such as extrudates or high shear granules. These particles can offer other advantages including improved stability and particle integrity. They also have the possibility of including other functional ingredients and customized enzyme release mechanisms. 

Although the benefits of many functional ingredients have yet to be proven, there is a possibility for new health problems to arise if the market for fortified functional foods continues to expand. Some consumers may ingest excessive amounts of certain nutritional food additives such as iron, which could lead to an increased incidence of hemachromatosis in genetically predisposed people. Fortification with specific carotenoids may competitively inhibit the bioavailability of other carotenoids, perhaps leading to adverse physiological consequences. 

Some of the products formed are functional ingredients in their own right, such as high fmctose syraps, cefuroxime etc. Others are intermediates that can be either freely traded, such as acrylamide as a pre-polymer and 6-APA and p-hydroxyphenylglycine as precursors of semi-synthetic antibiotics. Alternatively some intermediates tend to be used in-house by the company producing them such as fS)-2-chloropropanoate and L-tert-leucine. 

Considering the limitations presented thus far that are inherent in interpreting data reported in the literature, perhaps the pattern of response rather than the individual measurements is of importance in predicting functionality. Information will be presented that relates water absorption to other functional properties and examines the effect of the physical and chemical environment on the water absorption response patterns of various protein ingredients. This presentation will be brief and with limited explanation. Original references may be consulted by those desiring greater depth. 

The object of the Josephine Bissing group is to eliminate as many of these nonactive ingredients as possible and incorporate the active ingredient directly into the matrix of a hydrophilic polymethane. " It is still necessary to add a diluent to the product to reduce its activity, but the hydrophilic polyurethane provides the freedom to use ingredients that play moisturizing or other functional roles. Typically, the diluent is a plant-derived glycerine or in some cases mineral oil. 

Nonfat dry milk (NFDM), lowfat dry milk (LFDM), and dry whole milk (DWM) are produced and used as functional ingredients in dairy, bakery, confectionary, and other food applications. Instantized NFDM is made primarily for home and institutional beverage and miscellaneous product applications (Hall 1976 Hall and Hedrick 1966). 

The presence of surfactants also influences the overall efficiency of other active ingredients of detergents, e.g. bleach and enzymes. Afirst requirement for the efficacy of these ingredients is a wetting of the textile substrate and hydrophobic or oily soils by the washing liquor. Besides this wetting function, all the other effects of soil removal of surfactants which have been... 

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