Textural modifier

Meat Products. Citric acid is used in cured meat products to increase the effectiveness of the antioxidant preservatives, as a processing aid, and a texture modifier. It is often encapsulated and released at a specific temperature from a controlled release matrix. 

Whole oilseeds and legumes and their derivatives (defatted flours, and protein concentrates and isolates) are used in traditional foods as sources of protein and for their texture-modifying functions. This article reviews, on a comparative basis, processes for preparation of vegetable food proteins, compositions and characteristics of the resulting food ingredients, and their functionalities and uses in traditional foods. 

Silva, R.F., Use of inulin as a natural texture modifier, Cereal Foods World, 41, 792-794, 1996. 

Function Emulsifier coating agent texture-modifying agent solvent lubricant. 

Particularly attractive method for preparation of synthetic zeolite is recrystallization of natural aluminosilicates, such as kaolinite (halloysite), previously formed for elimination of plastic flow of highly thixotropic, pulverized zeolite. Some additional components of initial mixtures, such as texture modifiers (hard coal, lignite, cellulose, silica, aluminum oxide) are also introduced. They enrich the structure of zeolite adsorbent in transport pores and prevent an excessive compression of the clay material during the formation process. This results in an increase in product efficiency during the crystallization of zeolite phase. 

Differentiated achondrites. They are achondrites that exhibit igneous textures or igneous textures modified by impact and/or thermal metamorphism, and that have compositions of lithophUe, siderophile, chalcophile, and atmophile elements that are highly fractionated from the ranges of chondritic materials. 

Maltodextrin is an acid or enzyme-catalyzed hydrolysis product of starch, which has a dextrose equivalent of < 20. Maltodextrins are GRAS substances (21 CFR 184.1444) and can be used as a fat replacer, texture modifier, or bulking agent in dairy products, salad dressings, spreads, sauces, baked goods, frozen meat, and frozen desserts. Most maltodextrins are derived from corn, potato, tapioca, and wheat starches. Some examples of commercial products are Paselli SA2, Maltrin, and Stellar. 

Murano, E.A. and Rust R.E. 1995. General microbial profile of low-fat frankfurters formulated with sodium lactate and a texture modifier. Journal of Food Quality 18 313-323. 

E472a Acetic acid esters of mono- and diglycerides of fatty acids Emulsifier, texture modifier Compounds of mono-and diglycerides and acetic acid... 

The specific properties of bacterial cellulose make it interesting for important applications, such as a nutritional component (additive of low caloric contents, stabilizer, texture modifier, nata de coco), a pharmacological agent (temporary dressing, excipient, cosmetics, drug carriers), as well in telecommunications and papermaking, as summarized in Table 17.2. 

The use of (NH4)2C03 as textural modifier leads to enhanced surface areas, cumulative pore volume and pore sizes in the Ti-Al mixed oxide. 

As yet, these proteins have not been recovered in a manner that would enable them to be prepared economically on a large scale for use as texture modifiers in meat or other food products. 

RP-HPLC is especially valuable in genetic studies of maize. Paulis et al. [175] showed that prolamin RP-HPLC differentiates normal, opaque-2, and modified opaque-2 genotypes differing in nutritional quality and endosperm texture. Modified opaque-2 maize genotypes ( quality protein maize ) are enriched in high-proline alcohol-soluble glutelin subunits and contain less zein than normal maize. 

Reichle et al. showed how LDH matmals are texturally modified by calcinations (389). The calcined material has an increase in both surface area and pore volume. This is a result of the formation of regularly spaced pores due to the elimination of carbon dioxide and water from the surface and the pores are both micro- and mesoporous in size. Regeneration of the LDH shows the disappearance of the micropores contributing to this increase in surface area and also a broader range of mesopore sizes. Use of organic solvent during the regeneration process produces LDHs with decreased surface areas, smaller pores, and smaller distribution of pore sizes. 

Uses Gloss enhancer, texture modifier, binding agent in lipstick, mascara, Iiq. make-up... 

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