Water activity organoleptic properties

Fructans have humectant properties that reduce water activity and improve microbiological stability. When mixed with water, inulin can form a particle gel network, resulting in a white creamy structure with a short spreadable texture [32]. Emulsion of long-chain fructan in water has organoleptic properties similar to fat and has been used as a fat replacement in food systems. Inulin works in synergy with most gelling agents. 

These pollutants are not removed by conventional methods of water treatment. The chlorination and the ozonization also is not always effective because is accompa-ined by formation of secondary compaunds, frequently harmful. Even the low concentration of these substances also influences organoleptic properties (taste, colour, odour) of water negatively and it is toxic and carcinogenic for human organisms. It was stated, that the removal of these substances from water may be achieved by means of adsorption on activated carbons [9—11 ]. 

The development step, whose purpose is the continuation of the improvement of the pharmacokinetic properties and the fine-tuning of the pharmaceutic properties of active substances to render them suitable for clinical use. This can consist, to name a few instances, in the preparation of better-absorbed compounds, of sustained release formulations and of water-soluble derivatives or in the elimination of properties related to the patient s compliance (irritation, painful injection, undesirable organoleptic properties). For an example, see Figure 2.2. 

Iodide is the compound in which iodine is present in the -1 oxidation state and which is easily absorbed from the gastrointestinal tract and distributed to extracellular water in the human body. It is also in this form that it is pushed into the cells of the thyroid gland. Once inside the cell, it is activated by iodine peroxidase for the eventual synthesis of thyroxin. Since iodine is easily oxidized to elemental iodine, use of this form of iodine in foods could result in a change of color and affect organoleptic properties. The other commonly used form of iodine for fortification purposes is iodate, a form in which the element is present in the -I- 5 oxidation state. While this form is stable in various foods and is bioavailable (after being reduced to... 

The film-forming properties of corn zein have also been investigated in detail [2, 44-55]. Zein films are water-insoluble, relatively shiny and greaseproof, but they sometimes have unsuitable organoleptic properties (off-odour, chewiness and so on). Zein-based films and coatings improve food shelf life, via their high barrier properties (to water vapour or especially to oxygen (O2)), or their retention or controlled release properties of active additives on the food surface. These films have been successfully used to protect dry fruits and various parts of frozen or intermediate moisture foods. 

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