Some Food Applications

Since good solubility and emulsification properties at acidic pHs are required for some food applications such as acid soft drinks and acid foods,... 

Many GC detectors exist, but not all are suitable for phytochemicals. The thermal conductivity detector (TCD) is considered a universal detector and is appropriate for most analytes as long as the thermal conductivity of the carrier gas is different from that of the analytes. During the early development phase of GC, TCD was an easy choice because thermal conductivity measuring devices were already in use (Colon and Baird, 2004). Ionization detection arrived with its improved trace determinations and replaced TCD in many applications. While TCD is still used for some food applications (Allegro et ak, 1997 Sun et ak, 2007) and in the past was used for phenolic acids (Blakely, 1966), currently it is not generally used for phytochemicals. Rather, the flame ionization detector (FID) is better-suited due to its selectivity for organic compounds and superior measuring ability for trace measurements. 

Applications Most PHE applications are liquid-liquid services but there are numerous steam heater and evaporator uses from their heritage in the food industry. Industrial users typically have chevron style channel plates while some food applications are washboard style. 

Paraffin is mainly used in topical pharmaceutical formulations as a component of creams and ointments. In ointments, it may be used to increase the melting point of a formulation or to add stiffness. Paraffin is additionally used as a coating agent for capsules and tablets, and is used in some food applications. Paraffin coatings can also be used to affect the release of drug from ion-exchange resin beads. 

Therapeutically, sterile gauze dressings containing petrolatum may be used for nonadherent wound dressings or as a packing material. Petrolatum is additionally widely used in cosmetics and in some food applications. See Table I. 

Orf and Hymowitz (1979) identified soybean lines without Kunitz TI, which enable soybeans to be utilized without heating in feed and some food applications. The Kunitz inhibitor accounts for about 80-90% of the TI native activity. This modification was achieved through traditional breeding methods, but has not become a commercialized trait. 

An insight into the factors that enhance lipid oxidation will help one understand why some food products develop oxidized off-flavors very rapidly. A primary consideration is the number and type of double bonds in a fatty acid. The relative rates of oxidation for arachidonic, linolenic, linoleic, and oleic acid are 40 20 10 1. In some food applications, the highly unsaturated fatty acids, e.g., linolenic acid, must be selectively hydrogenated in order to permit an acceptable shelf life. For example, the presence of any linolenic acid in a dry coffee whitener would limit shelf life to less than three months. 

Another group of compounds made by a. are hy-droxyethyl cellulose and - hydroxypropyl cellulose. Starch is modified also by ethoxylation (- starch ethers), and - alginic acid is propoxy-lated for some food applications. 

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