Protein powders

Foams. Refined lecithins have been employed as effective foam control agents. Examples include whipped toppings, ice creams, and many types of candies. Refined lecithin products have also been employed as effective defoaming agents in foams caused by powdered proteins in water. This is an excellent example of the system specificity of lecithin products (7). 

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). 

Lamepon LPO/ LPO-Powder Protein oleic acid condensate (Oleoyl Hydrolyzed Collagen) 30-32 min. 97 Alcohol- and oil-soluble, film-forming properties. Decorative and skin care cosmetic preparations... 

In addition to reactions to cheese, cases of hypertensive reactions have been reported with avocados, beef livers and chicken livers, caviar, pickled herrings, soused herrings, tinned fish, tinned milk, peanuts, soy sauce, miso, ° a powdered protein diet supplement (Ever-so-slim or Complan ) packet soup (containing hydrolysed yeast), sour cream in coffee, and New Zealand prickly spinach (Tetragonia tetragonoides). [Note this is not a true spinach as found in the USA or Europe.] These reactions occurred with tranylcypromine, phenelzine " " or unspecified MAOIs. ... 

Zetin M, Plon L, DeAntonio M. MAOI reaction wifti powdered protein dietary supplem ent. J Clin Psychiatry (1987) 48, 499. 

An interesting example is the incorporation of a protein-based drug in mierospheres prepared from a hydrophobic polymer via double liquid-liquid emulsifieation (W/OAV) or by dispersing a powdered protein in a polymer solution followed by liquid-liquid emulsification (S/O/W) (72). Bovine semm albumin (BSA) was used as the model protein and poly(methyl metha-crylate) (PMMA) was used as... 

Instantizing for milk powder, cocoa beverage powders, dessert powders, protein powders, gravy mixes, etc. Recommended usage levels range from 0.2%-0.9%. 

Sodium chloride to creation of two-phase system precipitation with ethanol. White amorphous powder, protein content below 1 % [9]... 

Extracts are filtered, proteins removed at 60-80°C, 1-2h with charcoal, then diethylaminoethyl-cellulose (1-1,5% from the extract volume) filtration at30 0°C through polyvinylchloride membranes. Hyaluronan ultrapure powder, protein content less than 0.1% (ovalbumin 0.001%) [13]... 

Egg white is composed of about 10% protein and 0.5% glucose. Maillard reaction of egg white proteins with glucose proceeds during the production of dried egg white powder, resulting in the formation of brownish pigments and the alteration of powdered protein functional properties such as solubility, emulsifying activity, gelling property (4). 

Glyoxylic acid solution (protein detection) cover 10 g of magnesium powder with water and slowly add 250 mL of a saturated oxalic solution, keeping the mixture cool filter off the magnesium oxalate, acidify the filtrate with acetic acid and make up to a liter with water. 

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. 

Pig. 7. Storage stabHity of proteases in European powder detergent with activated bleach system. ( ) Traditional protease (--) protein-engineered... 

Subtilisins are a group of serine proteinases that are produced by different species of bacilli. These enzymes are of considerable commercial interest because they are added to the detergents in washing powder to facilitate removal of proteinaceous stains. Numerous attempts have therefore recently been made to change by protein engineering such properties of the subtilisin molecule as its thermal stability, pH optimum, and specificity. In fact, in 1988 subtilisin mutants were the subject of the first US patent granted for an engineered protein. 

For applications where surgical gloves provide adequate protection, if these are of natural rubber latex tlien powder-free gloves witli low/undetectable protein and allergen levels are advisable. (Alternatively the use of nitrile gloves eliminates the risk of latex allergy.)... 

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