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Syrups, applications/preparation

Carbohydrase (Aspergillus oryzae var.) Produced as an off-white to tan, amorphous powder or a liquid by controlled fermentation using Aspergillus oryzae var. Soluble in water (the solution is usually light yellow to dark brown) but practically insoluble in alcohol, in chloroform, and in ether. Major active principles (1) a-amylase, (2) glucoamylase (amyloglucosidase), and (3) lactase. Typical applications preparation of starch syrups, alcohol, beer, ale, bakery products, and dairy products. [Pg.19]

To prepare crystalline monoperphthalic acid, place the thoroughly dry ethereal solution (4) in a distilling flask equipped with a capillary tube connected with a calcium chloride or cotton wool drying tube, and attach the flask to a water pump. Evaporate the ether without the application of heat (ice will form on the flask) to a thin syrup (about 150 ml.). Transfer the syrup to an evaporating dish, rinse the flask with a little anhydrous ether, and add the rinsings to the syrup. Evaporate the remainder of the ether in a vacuum desiccator over concentrated sulphuric acid about 30 g. of monoperphthalic acid, m.p. 110° (decomp.), is obtained. [Pg.810]

In pharmaceutical applications, sorbitol is used as a tablet diluent in wet granulation or dry compression formulations. It is commonly used in chewable tablets because of its sweet taste, and it is also used as a plasticizer for gelatin in capsule formulations. Sorbitol is utilized in sugar-free liquid preparations and as a stabilizer for drug, vitamin, and antacid suspensions. When it is used in syrups, crystallization around bottle caps is prevented. [Pg.463]

These laboratory robots bear no resemblance to C3P0 and R2D2 of Star Wars fame, but rather they are complex computer controlled units specifically manufactured for use in analytical chemistry and are capable of a large number of tasks. They can be obtained commercially or can be laboratory manufactured (1 2). The initial application in our laboratory was to automate the preparation of samples for a final HPLC determination of sorbate in chocolate syrup. [Pg.150]

The initial application of the unit was for the automation of a sample preparation method for the determination of sorbate in chocolate syrup. Table I summarizes the data in this study. Figure 3 outlines the sample preparation scheme for this assay. [Pg.152]

Pharmaceutical Applications. Sucrose has a long history in the manufacture of pharmaceuticals. It imparts body to syrups and medicinal liquids and masks unpleasant tastes. Sucrose also functions as a diluent to control drug concentrations in medicines, as an ingredient binder for tablets, and to impart chewiness to the latter. Sustained-release medications and protective tablet glazes are prepared using sucrose (41). Sucrose-based sugar pastes are used to promote wound healing (58). [Pg.6]

Iodine is used in various forms in medicine—e.g. tincture of iodine, liquor iodi, iodized cotton, iodized wine, iodized water, oils and syrups iodides of potassium, mercury, iron, arsenic, lead, etc. and as methyl iodide or di-iodide iodoform, CHI3 ethyl iodide, C2H5I iodole, C4I4.NH aristole etc.—largely for external application as an antiseptic. Some iodides are used in photography, and in analytical operations and a considerable amount of iodine is used in the preparation of aniline dyes. [Pg.97]

The patent discloses a method for preparing ground Jerusalem artichoke tubers for processing. Stages include electroplasmolysis, acid hydrolysis, purification using activated carbon, and clarification by lime milk. The syrup is concentrated until it contains at least 50% dry substances. The method is widely applicable in the food industry, and it improves the organoleptic characteristics of fructose-glucose syrup. [Pg.432]

The highly viscous spray fluids used in pesticide application have been either water-in-oil emulsions or solutions of macromolecules both systems are non-Newtonian since their viscosity varies with the applied shear. While a viscosity parameter which is suitable for studies on drop formation was subsequently devised for such systems (II), it was necessary to use Newtonian liquids in the initial studies on the effect of viscosity on drop size. Sugar solutions behave as Newtonian liquids and provide a suitable means of varying viscosity over a wide range. These were prepared from a commercially available syrup by dilution with distilled water 1% w/v of a black dye (Nigrosine G140) was added to each solution to render the spray drops visible for sizing. [Pg.166]

Malt The product of the controlled germination of barley. Produced as a clear amber to dark brown liquid preparations or as a white to tan powder. Major active principles (1) a-amylase and (2) /3-amylase. Typical applications used in baking used in the manufacture of alcoholic beverages and of syrups. [Pg.147]

Identification of Applications. Commercial success presupposes the existence of a need that could be filled by a particular enzyme. In recent years, the development of soy protein and soy products has identified the need to eliminate the flatulence factor from these products. This led to the development of the means for producing the enzyme, stacchyase, by a commercial firm. (Interestingly, this enzyme preparation is now being promoted as an a-galactosidase to break down raffinose in beet sugar syrup.) Identification of the need therefore, preceeds commercialization, even where the specific enzyme is known to exist and where its scale-up is possible. [Pg.19]

Polyols occur in many plant products. Sorbitol was first isolated from the berries of mountain ash (Sorbiis aucuparia). Commercially sorbitol is manufactured by the hydrogenation of glucose. Marmitol occurs in many terrestrial and marine plants. Potential food applications of polyols include confectionery products, bakery products, deserts, jams and marmalade. Sorbitol is an excellent moisture conditioner and is used in pharmaceutical preparations such as elixirs and syrups. Sorbitol, as a humectant in creams and lotions helps to stabilize the water content, providing better moisture control. The use of sorbitol or xylitol in toothpaste and mouthwashes is highly desirable. [Pg.53]


See other pages where Syrups, applications/preparation is mentioned: [Pg.19]    [Pg.72]    [Pg.444]    [Pg.37]    [Pg.394]    [Pg.318]    [Pg.88]    [Pg.515]    [Pg.44]    [Pg.148]    [Pg.288]    [Pg.388]    [Pg.434]    [Pg.72]    [Pg.171]    [Pg.49]    [Pg.60]    [Pg.26]    [Pg.44]    [Pg.44]    [Pg.148]    [Pg.261]   
See also in sourсe #XX -- [ Pg.13 ]




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