Reconstituted foods

Fig. 10.6 Photographs of (a) briquetted frozen vegetable pulp and (b) an example of reconstituted food from such briquettes (courtesy Sahut Conreur, Raismes, France).

Food not reconstituted with drinking water, such as fruit and vegetable juices have heavy metal concentrations in the lowest range and are often close to the detection limit. Only the Cd contents of the supplementary food are relatively high in comparison with the reconstituted food. 

To introduce the subject, we first present some general aspects of food constitution and of the most useful calorimetric techniques in this context. Because the thermal behavior of foods depends strongly on their composition, we concentrate at first on the thermal characteristics of food constituents—of water, lipids, glu-cides, proteins, and minor constituents—and then consider composite and reconstituted foods. Aspects of process safety are also considered. 

Depending on the food composition, most of the main phenomena mentioned for the major constituents (carbohydrate melting excepted) are observed also with raw and reconstituted foods however, the corresponding peaks in the calorimetric curves are broader. The effects due to minor constituents can be detected only in special cases. 

Around ambient temperature, the melting of fat can be observed in reconstituted foods and even in some raw foods such as cocoa beans. In the context of lipid research, modem instrumentation (DSC, microcalorimetry) allows the study of phase transitions, even in complex biological membranes [94-96]. 

Around 70°C, the gelatinization of finely divided flours (starches) mixed with water can be observed. Retrogradation, for instance bread staling, can also be studied [97]. Crystallization of amorphous sugars (e.g., crystallization of amorphous lactose in milk powders [98]) can be detected in reconstituted foods. However, protein denaturation is no longer detected elearly when studying liquid whole milk products containing lipids, lactose, caleium, etc. 

Around and above 100°C, the boiling of water is generally prevented by using sealed containers this allows the detection of other phenomena such as carbohydrate decomposition. This is observed in the calorimetric curves of reconstituted foods such as milk powders and in the curves of raw foods such as coffee beans, chicory roots, and cereal grains [98-101]. 

Lipid oxidation can be observed if the lipids are on the food surface and thus in contact with oxygen. This condition can be fulfilled for some processed foods and some reconstituted foods. 

In addition to the caloric phenomena due to each constituent alone, there are also interactions between food constituents. The corresponding thermal effects can be detected in model binary mixtures and sometimes, with more difficulty, in raw or reconstituted foods. 

Emulsifiers, stabilizers and gelling agents (frozen food, sauces and seasonings", pastries and ice creams, preserved meat, beer and fruit juices), reconstituted food (commercially produced fruit tarts, fruit in syrup, and olives/anchovies. . . ) Microbeads of alginates for yeast encapsulation for the production of champagne and of microorganisms for the dairy industry. 

ITRACONAZOLE Give the drug orally with food to increase absorption. When administering IV, use only components provided by the manufacturer for reconstitution. Do not dilute with any other diluent. The drug... 

Properties of Egg Albumen. Egg albumen is normally used in foods for two reasons it whips into a foam and the foam can be set irreversibly by heat. One advantage of egg albumen is that it is relatively unaffected by the presence of fat. Fat in these systems acts as a foam breaker. Some other whipping agents are badly affected by the presence of fat. In confectionery systems egg albumen is usually set by beating the reconstituted egg albumen into a hot sugar syrup. The coagulation... 

Macfaydeii) by quantitation and flavor reconstitution experiments, J. Agrlc. Food Chem., 49(3) 1358-1363, 2001. 

Oral powder- The oral powder may be mixed with a small amount of water, milk, formula, soy formula, soy milk, or dietary supplement once mixed, the entire contents must be consumed in order to obtain the full dose. Acidic food or juice (eg, orange juice, apple juice, or apple sauce) are not recommended because of bitter taste. Do not reconstitute with water in its original container. Once mixed, store the oral powder for no more than 6 hours. May be refrigerated for up to 6 hours. 

Ancient chuno production produced the first dehydrated potatoes, but for a modem context we need to move forward to the end of the 18th century. The first European reference (Burton, 1989) to dried potato was by Parmentier in France in 1781 in the form of biscuits made from boiled potatoes for use by sailors. He also discussed methods of drying cooked potatoes in forms to be reconstituted by the addition of boiling water. Although the first US patent for dehydrating mashed potatoes was granted to Edwards in 1845 (Eskew, 1959), it was in wartime in industrialized countries in the 20th century that dehydration was widely practiced. Dehydrated potatoes provided combatant troops with a food that was less bulky than fresh potatoes and easier... 

For solid oral dosage forms, a reference to the appropriate indirect food additive regulation for each material of construction is typically considered sufficient evidence of safety. However, for a powder for reconstitution dosage form, reference only to the indirect food additive regulations as evidence of safety for the materials of construction is not recommended. Compatibility for solid oral dosage forms and for powders for reconstitution is typically addressed for plastics and glass by meeting the requirements of the Containers test. 

R Marchelli, A Dossena, G Palla, M Audhuy-Peaudecerf, S Lefeuvre, P Carnevali, M Freddi. d-Amino acids in reconstituted infant formula a comparison between conventional and microwave heating. J Sci Food Agric 59 217-226, 1992. 

Ferreira, V., Ortin, N., Escudero, A., Lopez, R., and Cacho, J. (2002b). Chemical characterization of the aroma of Grenache rose wines. Aroma extract dilution analysis, quantitative determination and sensory reconstitution studies. J. Agri. Food Chem. 50,4048—4054. 

Rehydration or reconstitution is the restoration of a dehydrated food product to its original edible condition by the simple addition of water, usually just prior to consumption or further processing. 

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