Vegetables preparation

Ajowan oleoresin prepared from seeds gives a warm, aromatic and pleasing flavour to food products and is used in processed foods, snacks, sauces and various vegetable preparations. Ajowan oil can be treated with aqueous alkaline solution to extract thymol (Pruthi, 2001). Fatty oils produced from ajowan seed have their use in various pharmaceutical and cosmetic industries, are used in the soap industry for flavouring and as a deodorant. They are also used for perfuming disinfectant soaps and as an insecticide. A thymol-free fraction of the oil, known as thymene , finds application in soap perfumes (Malhotra and Vijay, 2004). 

QUINTA ESSENTIA ANIMALIUM — Quintessence of Animals, is that which is extracted from the components of Animals, by reason of the mixture of the natural and vegetable parts. In this case, the Praxis differs little from the vegetable preparation. 

P. Leroy and A. Nicolas, Determination of atropine in pharmaceutical dosage forms containing vegetal preparations, by high-performance liquid chromatography with U.V. and electrochemical detection, J. Pharm. Biomed. Anal.,... 

All vegetables prepared with salt, and all others not listed. 

Uses— Seaweed has many important uses. Mention has already Ereen made of seaweed as a staple food for humans and animals. For human food, kelp can be used in a variety of ways. In powdered form, it can Ere added to soups, salads, cottage cheese, tomato juice, fruit juices, or sprinkled on baked potatoes. Some persons use it as a salt suErstitute. Also, it is made into tablets and sold as a mineral-vitamin supplement in health food stores. About 25% of all food consumed in Japan consists of one form or another of seaweed (sea-vegetable), prepared and served in many forms. 

The use of potato peelers and vegetable preparation machines is dictated by the caterer as all products can be bought in a preprepared form if required. 

Specialized equipment includes char broiler, garnish a To storage 1 Vegetable preparation. 

As it is now possible by choice of suitable conditions to prepare most compounds in this form, the colloid state should be considered as a physical state in which all substances can be made to exist. Many ma terials such as proteins, vegetable fibres, rubber, etc. are most stable or occur naturally in the colloidal slate. In the colloidal stale the properties of surface are all-important. 

CjHiaNO, [Mc3NCH= CH2] OH. A liquid forming a crystalline trihydrate, It is present free and combined in brain and other animal and vegetable products and is formed as a product of putrefaction of lecithin. It can be prepared synthetically from choline and decomposes easily to trimethylamine. neutralization, heat of The amount of heat evolved when I g equivalent of an acid is neutralized by 1 g equivalent of a base. For strong acids and strong bases in dilute solution the only reaction which occurs is H -h OH ---> H2O and the heat of neutral-... 

SNG Substitute natural gas. soaps Sodium and potassium salts of fatty acids, particularly stearic, palmitic and oleic acids. Animal and vegetable oils and fats, from which soaps are prepared, consist essentially of the glyceryl esters of these acids. In soap manufacture the oil or fat is heated with dilute NaOH (less frequently KOH) solution in large vats. When hydrolysis is complete the soap is salted out , or precipitated from solution by addition of NaCl. The soap is then treated, as required, with perfumes, etc. and made into tablets. 

A few fatty acids with trans double bonds (trans fatty acids) occur naturally but the major source of trans fats comes from partial hydrogenation of vegetable oils m for example the preparation of margarine However the same catalysts that catalyze the... 

Furfural was first isolated in the eady nineteenth century. Dobereiner is credited with the discovery. He obtained a small amount of a yellow "oil" (too Htde to characterize) as a by-product in the preparation of formic acid (8). Other chemists found that the same "oil" having a charactedstic aroma could be obtained by boiling finely divided vegetable materials such as oats, com, sawdust, bran, etc, with aqueous sulfuric acid or other acids (9,10). The oil was present in the Hquid resulting from condensation of the vapors produced during heating. The empirical formula was determined by Stenhouse... 

Vitamins. The preparation of heat-sensitive natural and synthetic vitamins (qv) involves solvent extraction. Natural vitamins A and D are extracted from fish Hver oils and vitamin E from vegetable oils (qv) Hquid propane [74-98-6] is the solvent. In the synthetic processes for vitamins A, B, C, and E, solvent extraction is generally used either in the separation steps for intermediates or in the final purification. 

The vegetable-tanning materials are commercially extracted using hot water. The extraction is normally done in countercurrent extractors that permit the final removal of the extracts with fresh water. The dilute extracts are then evaporated to the desired concentration in multiple effect evaporators. Some extracts may be further dried by spray drying or any other means that proves effective without overheating the extract. Extract preparation depends on the type of extract, the si2e of the operation, and the desired concentration of the final product. 

Monohydroxyaluminum distearate, (HO)Al(OOC(CH2) gCH2)2, used to be the largest selling aluminum carboxylate (1). Although stiU sold, the product is no longer Hsted in the U.S. International Trade Commission Report (1) because of low volume or confidentiahty constraints because of too few supphers. Aluminum distearate is a white powder that is insoluble in water, alcohol, and ether. A key property is its abiUty to gel vegetable oils and hydrocarbons. Aluminum distearate is prepared by the reaction of aqueous sodium stearate with aqueous aluminum sulfate or chloride at pH 7.3. Aluminum monostearate is formed if the sodium stearate solution is held at pH 9.5 (44). 

Fruit and Vegetable Products. Sorbates are appHed at 0.05—0.1 wt % as a fungistat for pmnes, pickles, reHshes, maraschino cherries, oHves, and figs (64,112). The same levels extend shelf life of prepared salads such as potato salad, cole slaw, and tuna salad (99). In fermented vegetables, sorbates protect the finished product by retarding yeasts during fermentation or in the cover brine (r65,r72—r74,r94). 

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