Powder carbohydrates

Synthetic Resin Industry Liquid resin stabilizer, molding powder, carbohydrate resins, vulcanization of vinyl resins and copolymers, aniline shellac resins... 

Goyal, P., Kumar, V. and Sharma, P. (2006) Carboxymethylation of tamarind kernel powder. Carbohydrate Polymers 69(2), 251-255. 

M. Dyrby, R. V. Petersen, J. Larsen, B. Rudolf, L. N0rgaard, and S. B. Engelsen, Towards on-line monitoring of the composition of commercial carrageenan powders, Carbohydr. Polym., 57 (2004) 337-348. 

Reddy DHK, Seshaiaha K, Reddy AVR, Lee SM. Optimization of Cd(II), Cu(II) and Ni(II) biosorption by chemically modified Moringa oleifera leaves powder. Carbohydr Polym 2012 88 1077-1086. 

Similar materials are available based on potato starch, eg, PaseUi SA2 which claims DE below 3 and has unique properties based on its amylose—amylopectin ratio pecuhar to potato starch. The product contains only 0.1% proteia and 0.06% fat which helps stabilize dried food mixes compounded with it. Another carbohydrate raw material is waxy-maize starch. Maltodextrias of differeat DE values of 6, 10, and 15, usiag waxy-maize starch, are available (Staley Co.). This product, called Stellar, is offered ia several physical forms such as agglomerates and hoUow spheres, and is prepared by acid modification (49). Maltodextrias based oa com starch are offered with DEs of 5, 10, 15, and 18 as powders or agglomerates (Grain Processing Corp.). 

The diluent portion also determines the form, or physical appearance, of the flavor, ie, Hquid, powder, or paste. Liquid flavor forms include water-soluble, oil-soluble, and emulsion forms powder flavor forms include plated (including dry solubles), extended, occluded, inclusion complexes, and other encapsulated forms and paste flavor forms include fat, protein, and carbohydrate-based paste. 

Compounded Flavors. Liquid or dry blends of natural or synthetic flavor compounds are called compounded flavors. Most commercial preparations are available as water- and oil-soluble Hquids, spray-dried and plated powders, emulsions, and carbohydrate-, protein-, and fat-based pastes. Compounded flavors are used throughout the food industry in confections, baked goods, snack foods, carbonated beverages, and processed foods (53). 

Potassium [7440-09-7] K, is the third, element ia the aLkaU metal series. The name designation for the element is derived from potash, a potassium mineral the symbol from the German name kalium, which comes from the Arabic qili, a plant. The ashes of these plants al qili) were the historical source of potash for preparing fertilisers (qv) or gun powder. Potassium ions, essential to plants and animals, play a key role in carbohydrate metaboHsm in plants. In animals, potassium ions promote glycolysis, Hpolysis, tissue respiration, and the synthesis of proteins (qv) and acetylcholine. Potassium ions are also beheved to function in regulating blood pressure. 

Beet juice contains about 80% of fermentable carbohydrates and nitrogenous compounds. To remove these compounds, a yeast fermentation utilising Candida utillis has been suggested (141). By so doiag, a more concentrated form of the dye becomes available. The red dye from beets is sold as beet juice concentrate, as dehydrated beet root, and as a dried powder. 

When compared to whole meal rye flour (280 kcal/1160 kJ) and to wheat flour (320 kcal/1320 kJ), phloem powder (140 kcal/580 kJ) contains approximately 50% less energy. As is typical for all flours, phloem powder also contains a low amount of fat (total amount 2.3 g/100 g). The protein content of phloem is only 2.5 g (per 100 g), whereas the respective amount in whole meal rye flour is 8.8 g and in wheat flour 12.1 g. The content of carbohydrates in phloem ( 30 g/100 g) is about 50% less than in rye (55 g) and wheat flours (59 g). The relatively low energy, protein and carbohydrate content of phloem when compared with commonly used flours, is related to its high content of different fiber. Detailed nutritional data for phloem and phloem breads used in our trial are presented in Table 14.1. 

PCC in the presence of 4 A MS to afford the corresponding keto sugars (175, 176), which after Tebbe methylenation led to the corresponding exoglycals, valuable intermediates for the synthesis of C-disaccharides. Dondoni el al.159 made use of PCC in the presence of powdered 4 A MS to introduce suitable formyl groups in the carbohydrate, and allowing the synthesis of >6)-linked oligosaccharides,... 

Many sweet-tasting foods and beverages, however, do not require the functionality of sucrose and sweet carbohydrates. These products are the typical fields of application of intense sweeteners. As bulk sweeteners are used for taste reasons rather than functionality these products offer possibilities to reduce calories without sacrificing any important product characteristic. Intense sweeteners are used as the sole sweetening agents in beverages, table-top sweeteners like powder or tablets, desserts and dairy products besides a variety of further areas of lesser importance. 

Cheetham, N. W.H. and Tao, L. (1998). Variation in crystalline type with amylose content in maize starch granules X-ray powder diffraction study. Carbohydrate Polymers. 36, 277-284. 

Bacillus sp. AM-001 was cultivated aerobically under various conditions, and activities of P-mannanase in the culture broth and P-mannosidase extracted from the cells treated with 0.1% Triton X-100 were monitored. Both enzymes were formed when the bacterium was grown under alkaline conditions in the presence of optimal concentrations of 0.5% Na2C03 or 0.5-1.0% NaHCOa. Various carbohydrates were also tested and the best carbohydrate for enzyme production was konjak powder (1%... 

KaoUn powder and other hydrated aluminum silicate clays, often combined with pectin (a complex carbohydrate), are the most widely used adsorbent powders (e.g., Kaopectate). Kaolin is a naturally occurring hydrated aluminum silicate that is prepared for medicinal use as a very finely divided powder. The rationale behind its use in acute nonspecific diarrhea stems from its ability to adsorb some of the bacterial toxins that often cause the condition. It is almost harmless and is effective in many cases of diarrhea if taken in large enough doses (2-10 g initially, followed by the same amount after every bowel movement). The adsorbents are generally safe, but they may interfere with the absorption of some drugs from the GI tract. 

Finally, a food processor presented 11 samples for a feasibility study on cheese powder to indicate its usefulness in quantifying caloric content as well as such constituents as moisture, protein, fat, ash, and carbohydrate. The composite absorbance tracings of Figure 11 produced a 3-wavelength equation, the results of which are shown in Table III. The... 

In 1903, M. Tswett first applied adsorption chromatography to the separation of plant pigments, using a hydrocarbon solvent and inulin powder (a carbohydrate) as stationary phase. The separation of colored bands led to the name chromatography, from the Greek word chromatos, meaning color." Tswett later found that CaC03 or sucrose also could be used as stationary phases.3... 

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