Sucrose, solution preparation 70 percent

Sensory Analysis. A paired comparison test was run to determine if the difference in oil droplet size in the emulsion changed the perceived intensity of the orange flavor. The coarsest emulsion (3.87 pM) and the Microfluidized sample (0.90 pM) from the third set of spray dried samples were compared. The solutions were prepared using 200 ppm flavor in a 10% (w/v) sucrose solution with 0.30% of a 50% citric acid solution added. The amount of each powder required to attain 200 ppm orange oil was calculated on the basis of percent oil in each powder (determined by Clevenger analysis). A pair of samples at approximately 10 C was given to each of 24 untrained panelists. The samples were coded with random numbers. Half the panelists were asked to taste the coarsest sample first while while the other half tasted the Microfluidized sample first. This was done to determine whether or not adaptation was a factor. The panelists were asked to indicate which sample had the most intense orange flavor. 

A solution is prepared by dissolving 45.2 g of sucrose in 250.0 g of water. Calculate the mass percent of the solution. 

A melt processable composition can be prepared by mixing starch urea, sucrose, and free water (1). The mixture is manually stirred to form a slurry. Poly(acrylamide) (PAAm) is dissolved in water solution. An aliquot of the solution is added to the slurry. Water in the slurry is then evaporated until the weight percent of PAAm in the final mixture is 0.2%. In another example, the PAAm was completely omitted. Typical compositions are shown in Table 5.4. 

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