Sandy texture

Out of approximately 300 sandy-textured non-incensario ceramic samples, 194 were classifiable into seven stable groups mean concentrations for the fifteen chemical elements are listed... 

Ice-cream. Crystallization of lactose in ice-cream causes a sandy texture. In freshly hardened ice-cream, the equilibrium mixture of a- and /1-lactose is in the glass state and is stable as long as the temperature remains low and constant. During the freezing of ice-cream, the lactose solution passes through the labile zone so rapidly and at such a low temperature that limited lactose crystallization occurs. 

Prevent crystallization of lactose, which results in grainy, sandy texture... 

The most important functional properties of margarines and spreads are spreadability , oiliness and melting property. These properties relate to fat level and type and stability of the emulsion. Spreadability can be predicted by SFI and penetration measurement. Oil-off refers to the phenomenon when fine fat crystals no longer form a stable network to trap the liquid oil. Consistency and emulsion stability depend on the amount and type of crystallized fat. During rapid cooling, the most unstable a crystals form but they quickly transform to the ( / form, which is relatively stable and consists of a very fine crystal network capable of immobilizing a large quantity of oil. These ( / crystals may also transform into the most stable (> form, which has a coarse and sandy texture and... 

Sludge Treatment. The Lagoon chemical sludge was very waxy and did not readily give up entrained water. A pretreatment process was developed by our laboratory which allowed this sludge to be readily dewatered. The result was conversion of this difficult-to-transport material into a relatively dry, sandy textured material. The... 

Whey is a cheap source of milk protein since it is a by-product of cheese manufacture. It is often used in a powdered form. However, it has some disadvantages in ice cream manufacture. Firstly, it can increase the amount of lactose in the formulation. At high lactose concentrations, the lactose can come out of solution and form crystals that produce a sandy texture in ice cream (Chapter 7). For this reason, it is preferable to use whey powders in which the lactose content has been reduced. Secondly, as mentioned above, whey is less heat stable than casein and can be denatured during the manufacturing process, reducing its functionality. 

The amount of skeleton was around 100 g kg in the O horizons, and ranged between 554 and 409 g kg in the mineral horizons (Table 1). With the exception of the Oe horizon, the mineral part of which has a silt texture, in all the horizons the fine earth had a sandy texture, with a prevalence of coarse sand. The pH increased with increasing depth, reaching neutrality in the 2C horizons (Table 1). Organic C and total N were present in considerable amounts in the O and AC+A/C horizons, but became scarce in the 2E and 2C horizons. The ECEC followed the trend of organic C and total N, ranging from about 30 cmol(+) kg in the O horizons to 7-8 cmol(+) kg in the 2C ones. 

POM characterization revealed that Poly-2 has a batonnet-like texture from 125 to 94 °C and a fan-shaped texture from 94 to 80 °C during the cooling process. On the other hand, Poly-3 has a sandy texture from 142 to 112 °C and a batonnet-like texture from 112 to 93 °C during the cooling process. XRD measurements revealed that Poly-2 has a discotic nematic (No) phase at higher LC temperatures and a discotic lamellar (Dl) phase at lower LC temperatures. Poly-3 showed a Nq phase and a hexagonal columnar (CoL) phase at higher and lower LC temperatures, respectively. The phase transition temperatures of Poly-2 and Poly-3 are summarized in Table 11.2. 

Margarine, which is produced worldwide in amounts exceeding 7 million t/a, is a water in oil emulsion. Its stability is achieved by an increase in viscosity of the continuous fat phase due to partial crystallization and through emulsifiers. The fat crystals form a three dimensional network. They should be present in the P -modification a conversion P —> P is undesirable because the P-modification causes a sandy texture defect. Hydrogenated fats, which are frequently used as... 

The triacylglycerols should preferentially crystallize in their P -forms (cf. 3.3.1.2). The higher melting P-forms are not desired since they cause a sandy texture. The transitioin P — P-form is inhibited by addition of 1% saturated diacylglyc-erols. 

The pear which is a member of the rose family, Rosaceae, is classified as a pome fruit and is closely related to the apple and the quince. Generally pears are large and round at the bottom, tapering inward toward the stem. However, some are almost completely round and others are as small as a cherry. Pears are covered with a smooth thin skin that may be yellow, russet, or red when ripe. Its edible flesh is juicy, sweet, and mellow. The flesh of some pears heis a sandy texture due to the presence of grit cells. Enclosed within the center of the fleshy portion is a... 

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