Taste removal

Water treated with iodine can have any objectionable taste removed by treating the water with vitamin C (ascorbic acid), but it must be added after the water has stood for the correct treatment time. Flavored beverages containing vitamin C will... 

Bitter taste remover. Based on an immobilised enzyme, naringinase, in a cellulose acetate film to remove the bitter taste (naringin and limonin ) from grapefmit juice. 

Choisy-le-Roi, France [8 ] Surface water Seine River Ozonation (1) Coagulation/flocculation Sedimentation Sand filtration GAC filtration Ozonation (2) Post chlorination Removal of taste Removal of organics which might form toxic chloro-compounds during post chlorination Two columns Contact time 15 miri. Vol per filter 117 m Filter velocity 9 m/hr Organics removal improved by 40%... 

Use Bleaching wood pulp, fats, and oils controversial maturing agent for flour water treatment (purification and taste removal) swimming pools odor control biocide. 

Properties Nondrying odor, color, and taste characteristic of source hitter taste removed by alkali refining. D 0.91-0.92, saponification number 190-195, iodine number 100-110, optically inactive. Combustible. May be bleached, deodorized, or hydrogenated. 

Products and Uses A decolorizing, odor-removing, purification agent, and taste remover in fats, juices, sherries, and wine. 

Nearly every chemical manufacturiag operation requites the use of separation processes to recover and purify the desired product. In most circumstances, the efficiency of the separation process has a significant impact on both the quality and the cost of the product (1). Liquid-phase adsorption has long been used for the removal of contaminants present at low concentrations in process streams. In most cases, the objective is to remove a specific feed component alternatively, the contaminants are not well defined, and the objective is the improvement of feed quality defined by color, taste, odor, and storage stability (2-5) (see Wastes, industrial Water, industrial watertreati nt). 

The predominant cellulose ester fiber is cellulose acetate, a partially acetylated cellulose, also called acetate or secondary acetate. It is widely used in textiles because of its attractive economics, bright color, styling versatiUty, and other favorable aesthetic properties. However, its largest commercial appHcation is as the fibrous material in cigarette filters, where its smoke removal properties and contribution to taste make it the standard for the cigarette industry. Cellulose triacetate fiber, also known as primary cellulose acetate, is an almost completely acetylated cellulose. Although it has fiber properties that are different, and in many ways better than cellulose acetate, it is of lower commercial significance primarily because of environmental considerations in fiber preparation. 

Jiftertaste. The experience that, under certain conditions, foUows removal of the taste stimulus it may be continuous with the primary experience or may foUow as a different quaUty after a period during which swallowing, saUva, dilution, and other influences may have affected the stimulus substance. 

Pish protein concentrate and soy protein concentrate have been used to prepare a low phenylalanine, high tyrosine peptide for use with phenylketonuria patients (150). The process includes pepsin hydrolysis at pH 1.5 ptonase hydrolysis at pH 6.5 to Hberate aromatic amino acids gel filtration on Sephadex G-15 to remove aromatic amino acids incubation with papain and ethyl esters of L-tyrosine and L-tryptophan, ie, plastein synthesis and ultrafiltration (qv). The plastein has a bland taste and odor and does not contain free amino acids. Yields of 69.3 and 60.9% from PPG and soy protein concentrate, respectively, have been attained. 

A triangular shaped wheel cover with the center cut out to provide hub access was then applied to a wheel. The cover was constructed from a heat shrinkable poly- 10 olefin ftlm. Tape was attached to the apex points of the triangle. The tape liner was removed and the three adhesive sites were fastened to the spokes. As an identical complementary cover was then applied to the opposite face of the wheel in a mirror image fashion. The 1 adhesive contact points were positioned to encapsulate the spoke on either side within the adhesive contact point. Heat was then used to shrink the covers and achieve a wrinkle-free condition. This example demonstrates that design can play a part in providing a stylish wheel cover that is capable of individualizing the bicycle to meet a wide variety of consumer tastes. 

The amino acids L-leucine, T-phenylalanine, L-tyrosine, and L-tryptophan all taste bitter, whereas their D-enantiomers taste sweet (5) (see Amino ACIDS). D-Penicillamine [52-67-5] a chelating agent used to remove heavy metals from the body, is a relatively nontoxic dmg effective in the treatment of rheumatoid arthritis, but T.-penicillamine [1113-41 -3] produces optic atrophy and subsequent blindness (6). T.-Penicillamine is roughly eight times more mutagenic than its enantiomer. Such enantioselective mutagenicity is likely due to differences in renal metaboHsm (7). (R)-ThaHdomide (3) is a sedative—hypnotic (3)-thaHdomide (4) is a teratogen (8). 

Use of some oilseed proteins in foods is limited by flavor, color, and flatus effects. Raw soybeans, for example, taste grassy, beany, and bitter. Even after processing, residues of these flavors may limit the amounts of soybean proteins that can be added to a given food (87). The use of cottonseed and sunflower seed flours is restricted by the color imparted by gossypol and phenoHc acids, respectively. Flatus production by defatted soy flours has been attributed to raffinose and stachyose, which are removed by processing the flours into concentrates and isolates (88). 

A commercially interesting low calorie fat has been produced from sucrose. Proctor Gamble has patented a mixture of penta- to octafatty acid ester derivatives of sucrose under the brand name Olestra. It was approved by the FDA in January 1996 for use as up to 100% replacement for the oil used in preparing savory snacks and biscuits. Olestra, a viscous, bland-tasting Hquid insoluble in water, has an appearance and color similar to refined edible vegetable oils. It is basically inert from a toxicity point of view as it is not metabolized or absorbed. It absorbs cholesterol (low density Hpoprotein) and removes certain fat-soluble vitamins (A, D, E, and K). Hence, Olestra has to be supplemented with these vitamins. No standard LD q tests have been performed on Olestra however, several chronic and subchronic studies were performed at levels of 15% in the diet, and no evidence of toxicity was found. No threshold limit value (TLV), expressed as a maximum exposure per m of air, has been estabhshed, but it is estimated to be similar to that of an inert hpid material at 5 mg/m. ... 

H2S or CH the latter always contains associated impurities that have taste and odor. Removal of these gases can be accompHshed by adsorption (qv) with activated carbon (qv) oxidation with chlorine, potassium permanganate, or o2one or aeration. 

Whole grains means grains of cereals from which no part has been intentionally removed. The unique taste characteristics and smokey flavor of Scotch is developed from peat used in the whisky production process. The character and amount of peat used in malting the barley have a critical affect on the flavor intensity of the final product. The aroma of the burning peat is absorbed by the barley malt and is carried through the distillation process. 

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