A description of new learning 1. hydrocolloids for moisture & texture control as well as on ovderview of 2. emulsifiers in high sugar systems showing old knowledge is very out of date.
Rheological and optical characterization of Polyvinylpyrrolidone (PVP) - Poly...iosrjce
IOSR Journal of Applied Physics (IOSR-JAP) is a double blind peer reviewed International Journal that provides rapid publication (within a month) of articles in all areas of physics and its applications. The journal welcomes publications of high quality papers on theoretical developments and practical applications in applied physics. Original research papers, state-of-the-art reviews, and high quality technical notes are invited for publications.
This document discusses the isomerization of n-butane and aromatics. Isomerization changes the physical and chemical properties of compounds and produces isomers that are better for motor fuels and an important step in gasoline manufacture. Isomerization of aromatics uses catalysts to produce specific chemicals in the naphtha boiling range that have applications in various industries.
Effects of chemical interesterification on solid fat content and slip melting...particular
The document summarizes a study on the effects of chemical interesterification on the physical properties of fat blends containing fully hydrogenated palm oil stearin (FH-POS), palm oil stearin (POS), canola oil (CO) and cottonseed oil (CSO) mixed in various ratios. The fatty acid compositions were not altered by interesterification. Interesterification decreased the slip melting points and solid fat contents of the blends compared to the starting blends, making the products softer. The interesterified blends could potentially be used as alternatives to partially hydrogenated fats in margarines, shortenings and confectionery fats without containing trans fatty acids.
plain 4 SYNTHESIS, PURIFICATION AND STABILITY STUDY OF ISLETAndrew Apals
This document outlines Andrew Apals' thesis defense presentation on the synthesis, purification, and stability study of the islet neogenesis-associated protein peptide (INGAP-P) and analogs. The presentation covers solid phase peptide synthesis of INGAP-P, linear and cyclic analogs. It also discusses reverse-phase HPLC method development for the separation and quantification of peptides in synthetic mixtures, including degradation studies of INGAP-P standards. The goal of the research is to develop purification methods to resolve INGAP-P from crude synthesis mixtures using analytical HPLC instrumentation.
This product can provide synergistic processing and cured resin performance advantages relative to simple mixtures of polyetheramines (PEAs) and cycloaliphatic amines.
This document summarizes key concepts about enzymes, energy, and metabolism from Chapter 8.
It defines energy and explains that energy transformations are linked to chemical reactions in cells. It also describes the two main types of energy - potential and kinetic energy.
It then discusses metabolism, anabolic and catabolic reactions, and how enzymes are involved in catalyzing biochemical reactions. The laws of thermodynamics are also summarized, especially how free energy is related to work and how ATP is used to transport energy in cells.
Metabolic pathways are organized networks of chemical reactions that are interconnected and regulated by enzymes and feedback inhibition to maintain homeostasis.
The document summarizes research presented on heterogeneous catalysis for biodiesel synthesis and glycerol valorization. It discusses (1) using ZnO and PbO supported on zeolite as promising catalysts for biodiesel production from jatropha oil, (2) esterifying glycerol with oleic acid to produce mono-glycerides using ZnO/zeolite, (3) synthesizing glycerol carbonate from glycerol and urea or dimethyl carbonate using MgO catalyst, and (4) producing dimethyl carbonate from methanol and urea, achieving a maximum 6.7% yield. The supported metal oxide catalysts showed high biodiesel conversion and
CHAPTER 9: Kinetics of chain and step growth polymerizationJacob Adrian
This document provides an outline and overview of step-growth and chain-growth polymerization mechanisms and kinetics. It discusses the step-growth mechanism, kinetics of step-growth polymerization using Carother's equation, and controlling molecular weight. It then covers the chain-growth mechanism, kinetics of chain-growth polymerization using steady-state kinetics, and examples of free radical polymerization initiation, propagation and termination reactions. Major classes of natural and commercial polymers are also briefly mentioned.
Rheological and optical characterization of Polyvinylpyrrolidone (PVP) - Poly...iosrjce
IOSR Journal of Applied Physics (IOSR-JAP) is a double blind peer reviewed International Journal that provides rapid publication (within a month) of articles in all areas of physics and its applications. The journal welcomes publications of high quality papers on theoretical developments and practical applications in applied physics. Original research papers, state-of-the-art reviews, and high quality technical notes are invited for publications.
This document discusses the isomerization of n-butane and aromatics. Isomerization changes the physical and chemical properties of compounds and produces isomers that are better for motor fuels and an important step in gasoline manufacture. Isomerization of aromatics uses catalysts to produce specific chemicals in the naphtha boiling range that have applications in various industries.
Effects of chemical interesterification on solid fat content and slip melting...particular
The document summarizes a study on the effects of chemical interesterification on the physical properties of fat blends containing fully hydrogenated palm oil stearin (FH-POS), palm oil stearin (POS), canola oil (CO) and cottonseed oil (CSO) mixed in various ratios. The fatty acid compositions were not altered by interesterification. Interesterification decreased the slip melting points and solid fat contents of the blends compared to the starting blends, making the products softer. The interesterified blends could potentially be used as alternatives to partially hydrogenated fats in margarines, shortenings and confectionery fats without containing trans fatty acids.
plain 4 SYNTHESIS, PURIFICATION AND STABILITY STUDY OF ISLETAndrew Apals
This document outlines Andrew Apals' thesis defense presentation on the synthesis, purification, and stability study of the islet neogenesis-associated protein peptide (INGAP-P) and analogs. The presentation covers solid phase peptide synthesis of INGAP-P, linear and cyclic analogs. It also discusses reverse-phase HPLC method development for the separation and quantification of peptides in synthetic mixtures, including degradation studies of INGAP-P standards. The goal of the research is to develop purification methods to resolve INGAP-P from crude synthesis mixtures using analytical HPLC instrumentation.
This product can provide synergistic processing and cured resin performance advantages relative to simple mixtures of polyetheramines (PEAs) and cycloaliphatic amines.
This document summarizes key concepts about enzymes, energy, and metabolism from Chapter 8.
It defines energy and explains that energy transformations are linked to chemical reactions in cells. It also describes the two main types of energy - potential and kinetic energy.
It then discusses metabolism, anabolic and catabolic reactions, and how enzymes are involved in catalyzing biochemical reactions. The laws of thermodynamics are also summarized, especially how free energy is related to work and how ATP is used to transport energy in cells.
Metabolic pathways are organized networks of chemical reactions that are interconnected and regulated by enzymes and feedback inhibition to maintain homeostasis.
The document summarizes research presented on heterogeneous catalysis for biodiesel synthesis and glycerol valorization. It discusses (1) using ZnO and PbO supported on zeolite as promising catalysts for biodiesel production from jatropha oil, (2) esterifying glycerol with oleic acid to produce mono-glycerides using ZnO/zeolite, (3) synthesizing glycerol carbonate from glycerol and urea or dimethyl carbonate using MgO catalyst, and (4) producing dimethyl carbonate from methanol and urea, achieving a maximum 6.7% yield. The supported metal oxide catalysts showed high biodiesel conversion and
CHAPTER 9: Kinetics of chain and step growth polymerizationJacob Adrian
This document provides an outline and overview of step-growth and chain-growth polymerization mechanisms and kinetics. It discusses the step-growth mechanism, kinetics of step-growth polymerization using Carother's equation, and controlling molecular weight. It then covers the chain-growth mechanism, kinetics of chain-growth polymerization using steady-state kinetics, and examples of free radical polymerization initiation, propagation and termination reactions. Major classes of natural and commercial polymers are also briefly mentioned.
Fats and oils are often modified through various methods like blending, fractionation, hydrogenation, interesterification, and genetic improvement in order to achieve desired compositions and properties for different applications. Interesterification is a chemical reaction that rearranges fatty acids within and between triglycerides. It can be done chemically or enzymatically using lipases and is used to modify crystallization behaviors and make products like margarine and cocoa butter equivalents. Optimization of reaction conditions like surfactant mixtures and concentrations can influence interesterification yield.
The document provides information on HF cleavage and deprotection from resins. It discusses how HF is used to remove protecting groups from assembled peptides and release the resin. It describes the advantages of HF, materials needed, standard and low-high HF cleavage procedures, strategies to minimize side reactions, and provides examples of cleavage for different peptide sequences.
This document summarizes a study that characterized the interaction between whey proteins and pectin and how it affects the emulsifying properties of whey proteins. The study found that adding pectin to whey protein solutions prevented large protein aggregates from forming. However, the protein-pectin complexes that did form were large in size, which could slow their diffusion to oil-water interfaces in emulsions. Different types of pectin (high esterified vs. low esterified) had different effects on emulsion properties like droplet size and stability. The addition of low esterified pectin led to smaller droplets and more stable emulsions compared to high esterified pectin or whey protein alone.
This document summarizes a study on using a hydrogel depot to deliver small and large biomolecules via light-triggered degradation. The hydrogel is composed of a PEG macromer containing photodegradable disulfide bonds. Glutathione, lysozyme, BSA, and TGF-β1 were incorporated into the hydrogel either via pre-gelation exchange of an accessible cysteine, or post-gelation exchange for lysozyme. Exposure to 365nm light degraded the hydrogel and released the molecules. Lysozyme and BSA retained enzymatic activity, and released TGF-β1 induced GAG production in human mesenchymal stem cells, demonstrating controlled light-triggered release of
This document contains nutritional information for various Subway sandwich combinations that different groups may order, including:
1) A chicken bacon and ranch sandwich with baked Cheetos and Dr Pepper that a teenager may get.
2) A meatball sandwich with a cookie and apple juice that a child may eat.
3) A sweet chicken teriyaki sandwich with BBQ Lays and Dr Pepper that an adult may expect.
4) An oven roasted chicken sandwich with water and baked Lays that someone in their age group would choose as a healthy option.
5) A turkey breast sandwich with low-fat milk and apples that a child would pick for a healthy meal.
International Journal of Engineering Research and Applications (IJERA) is an open access online peer reviewed international journal that publishes research and review articles in the fields of Computer Science, Neural Networks, Electrical Engineering, Software Engineering, Information Technology, Mechanical Engineering, Chemical Engineering, Plastic Engineering, Food Technology, Textile Engineering, Nano Technology & science, Power Electronics, Electronics & Communication Engineering, Computational mathematics, Image processing, Civil Engineering, Structural Engineering, Environmental Engineering, VLSI Testing & Low Power VLSI Design etc.
Lamberti Product List for Agro Adjuvants & SurfactantsDon Leming
The document provides a product list for agrochemical surfactants and adjuvants from Lamberti USA. It includes over 50 individual products organized into categories of anionic surfactants, cationic surfactants, and non-ionic surfactants. Contact information is provided for the business development manager. The product list details the chemical composition, active content, form, and application of each surfactant or adjuvant product.
4-Dialkylaminopyridines were soon found to have general applicability for catalysis of a wide variety of reactions. 4-dimethylaminopyridine’s (DMAP) wide applicability has been frequently reviewed since the first review appeared in 1978. [3] The accelerating pace of reported applications for DMAP and the availability of DMAP in commercial quantities, at modest prices, have continued to stimulate great interest in its use as a catalyst in the fields of organic, polymer, analytical and biochemist
Carbohydrates, lipids, proteins, and nucleic acids are the four major macromolecules in living things. Carbohydrates function to provide energy and have monosaccharides like glucose as building blocks. Lipids serve as energy storage and include triglycerides, phospholipids, and steroids. Proteins perform many roles like structure, transport, movement, and catalysis, with amino acids as monomers. Nucleic acids DNA and RNA contain genetic information and direct protein synthesis, using nucleotides as subunits. These macromolecules are essential to sustaining and reproducing life.
Effects of HMW- & LMW-glutenins and grain hardness on size of wheat storage p...CIMMYT
The document discusses a study on the effects of high molecular weight (HMW) and low molecular weight (LMW) glutenins and grain hardness on the size of wheat storage protein polymers. 68 wheat varieties were analyzed over two years and three locations. Asymmetrical flow field-flow fractionation coupled with multi-angle laser light scattering was used to determine polymer mass, radius of gyration, and polydispersity index. Size exclusion-HPLC was also used. Results showed polymer mass ranged from 5.4-48.8 million Da by AFFFF and 0.75-2 million Da by SE-HPLC. Radius of gyration ranged from 36.5-116.2 nm and polydispersity
Synthesis, Characterization and Performance Evaluation of Poly Octadecyl Meth...IOSRJAC
Methacrylate polymers are widely used as additives in lubricating oils, as pour point depressants and viscosity index improvers. In this study, homopolymer of Octadecyl methacrylate and Octadecyl methacrylate_co_methylmethacrylate with molar ratios of 30:70, 50:50 and 70:30 were synthesized and characterized. The free radical polymerization was carried out at 70 °C in toluene solvent and 2, 2′- azobisisobutyronitrile (AIBN) as initiator. All products were characterized by FTIR, 1H-NMR and gel permeation chromatography (GPC). The obtained results showed the efficacy of the additives as viscosity index improvers, pour point depressants. The pour points of most base oils containing each polymer decreased compared to that of the pure base oil. 70% octadecyl methacrylate units showed a 15Cᵒ reduction in their pour points, thus establishing the large efficiency of the products synthesized in this work. The efficiencies of the prepared compounds as viscosity index improvers were investigated. It was found that the efficiency of the prepared compound as viscosity index improvers increases with increasing the concentration of additives.
This document investigates the fuel properties of crude rice bran oil methyl ester (RBOME) and its blends with diesel and kerosene. RBOME was produced from crude rice bran oil using a three-stage transesterification process. The properties tested included viscosity, density, calorific value, flash point, and fire point. Viscosity and density were found to increase with higher proportions of RBOME in the blends. The calorific value of RBOME and blends was slightly lower than diesel. Blends with 20% RBOME had properties closest to diesel. Replacing some diesel with kerosene in blends did not significantly impact properties. The properties of R
This document provides information on various surfactant products including their chemical description, active content, physical form, water content, melting point, HLB value, function, uses, and regulatory status. It includes anionic surfactants such as sulfonates, sulfates, and sulfosuccinates, as well as nonionic surfactants like ethoxylated fatty alcohols, fatty amines, fatty acids, and polyarylphenols. The surfactants listed can be used for emulsification, wetting, dispersing, solubilization, and other functions in various applications such as crop protection products, metalworking fluids, and household and personal care products.
This document provides information about Murashige and Skoog (MS) plant tissue culture media products offered by PhytoTechnology Laboratories. It describes the company's large selection of MS-based media, manufactured according to cGMP procedures. The media are tested for quality specifications and plant compatibility. Key features include standardized components, large batch sizes, custom packaging and formulations, and a media reservation program. A table lists various MS-based media products with their compositions.
Experimental Investigation of Performance & Emission Characteristics of Diese...IJMER
International Journal of Modern Engineering Research (IJMER) is Peer reviewed, online Journal. It serves as an international archival forum of scholarly research related to engineering and science education.
this presentation is about the technology in the oil called interesterification, This presentation is giving the knowledge about how interesterification is done and its classification
This document provides an overview of fat replacers and their classification. It discusses several types of structured lipids and fat substitutes based on esters and ethers that are used as fat replacers, including their composition, production methods, and properties. These fat replacers are designed to mimic the sensory properties of fat but contain few to no calories. The document concludes that while no single fat replacer can fully replace all functions of fat, research continues to develop options that maintain taste and texture while reducing calories.
ADDO a nano diamond & graphite based oil additivekashivishwanath
1) ADDO is a nano-additive that improves engine performance and reduces friction and wear when added to motor oil.
2) Field tests on city buses showed a fuel economy of 2 liters per 100 km and a payback period of 3 months after adding ADDO to the oil.
3) Laboratory analysis found wear elements in oil with ADDO were up to 73% lower than in oil without ADDO after 25,000 km indicating significantly less engine wear.
Pharmaceutical polymers,polymers in pharmacutics/introduction to polymers/ co...Ashwani Kumar Singh
Polymers have many applications in pharmaceutical preparations, both in manufacturing containers and in drug formulations. Polymers can be classified based on their source, type of polymerization, degradability, water interaction, structure, monomer type, and molecular forces. Drug release from polymers can occur via diffusion through or out of the polymer matrix, polymer degradation, or water penetration and swelling of the polymer. Common uses of polymers in pharmaceutical sciences include formulating matrix tablets, nanoparticles, solid dispersions, targeted drug delivery systems, polypeptide vesicles, cross-linked polymers, and micelles.
Emulsifiers and texture modifiers are important ingredients used in ice cream production. Emulsifiers help improve texture by facilitating fat globule agglomeration and stabilizing air cells. They are classified based on chemical structure (natural, synthetic, auxiliary) and mechanism of action (mono/multilayer films). Common emulsifiers include mono/diglycerides, polysorbate 80, and egg yolk. Texture modifiers like gelatin, starches, gums, and lecithin help control texture attributes like hardness and mouthfeel. Regulations specify permitted emulsifiers for different food products.
Fats and oils are often modified through various methods like blending, fractionation, hydrogenation, interesterification, and genetic improvement in order to achieve desired compositions and properties for different applications. Interesterification is a chemical reaction that rearranges fatty acids within and between triglycerides. It can be done chemically or enzymatically using lipases and is used to modify crystallization behaviors and make products like margarine and cocoa butter equivalents. Optimization of reaction conditions like surfactant mixtures and concentrations can influence interesterification yield.
The document provides information on HF cleavage and deprotection from resins. It discusses how HF is used to remove protecting groups from assembled peptides and release the resin. It describes the advantages of HF, materials needed, standard and low-high HF cleavage procedures, strategies to minimize side reactions, and provides examples of cleavage for different peptide sequences.
This document summarizes a study that characterized the interaction between whey proteins and pectin and how it affects the emulsifying properties of whey proteins. The study found that adding pectin to whey protein solutions prevented large protein aggregates from forming. However, the protein-pectin complexes that did form were large in size, which could slow their diffusion to oil-water interfaces in emulsions. Different types of pectin (high esterified vs. low esterified) had different effects on emulsion properties like droplet size and stability. The addition of low esterified pectin led to smaller droplets and more stable emulsions compared to high esterified pectin or whey protein alone.
This document summarizes a study on using a hydrogel depot to deliver small and large biomolecules via light-triggered degradation. The hydrogel is composed of a PEG macromer containing photodegradable disulfide bonds. Glutathione, lysozyme, BSA, and TGF-β1 were incorporated into the hydrogel either via pre-gelation exchange of an accessible cysteine, or post-gelation exchange for lysozyme. Exposure to 365nm light degraded the hydrogel and released the molecules. Lysozyme and BSA retained enzymatic activity, and released TGF-β1 induced GAG production in human mesenchymal stem cells, demonstrating controlled light-triggered release of
This document contains nutritional information for various Subway sandwich combinations that different groups may order, including:
1) A chicken bacon and ranch sandwich with baked Cheetos and Dr Pepper that a teenager may get.
2) A meatball sandwich with a cookie and apple juice that a child may eat.
3) A sweet chicken teriyaki sandwich with BBQ Lays and Dr Pepper that an adult may expect.
4) An oven roasted chicken sandwich with water and baked Lays that someone in their age group would choose as a healthy option.
5) A turkey breast sandwich with low-fat milk and apples that a child would pick for a healthy meal.
International Journal of Engineering Research and Applications (IJERA) is an open access online peer reviewed international journal that publishes research and review articles in the fields of Computer Science, Neural Networks, Electrical Engineering, Software Engineering, Information Technology, Mechanical Engineering, Chemical Engineering, Plastic Engineering, Food Technology, Textile Engineering, Nano Technology & science, Power Electronics, Electronics & Communication Engineering, Computational mathematics, Image processing, Civil Engineering, Structural Engineering, Environmental Engineering, VLSI Testing & Low Power VLSI Design etc.
Lamberti Product List for Agro Adjuvants & SurfactantsDon Leming
The document provides a product list for agrochemical surfactants and adjuvants from Lamberti USA. It includes over 50 individual products organized into categories of anionic surfactants, cationic surfactants, and non-ionic surfactants. Contact information is provided for the business development manager. The product list details the chemical composition, active content, form, and application of each surfactant or adjuvant product.
4-Dialkylaminopyridines were soon found to have general applicability for catalysis of a wide variety of reactions. 4-dimethylaminopyridine’s (DMAP) wide applicability has been frequently reviewed since the first review appeared in 1978. [3] The accelerating pace of reported applications for DMAP and the availability of DMAP in commercial quantities, at modest prices, have continued to stimulate great interest in its use as a catalyst in the fields of organic, polymer, analytical and biochemist
Carbohydrates, lipids, proteins, and nucleic acids are the four major macromolecules in living things. Carbohydrates function to provide energy and have monosaccharides like glucose as building blocks. Lipids serve as energy storage and include triglycerides, phospholipids, and steroids. Proteins perform many roles like structure, transport, movement, and catalysis, with amino acids as monomers. Nucleic acids DNA and RNA contain genetic information and direct protein synthesis, using nucleotides as subunits. These macromolecules are essential to sustaining and reproducing life.
Effects of HMW- & LMW-glutenins and grain hardness on size of wheat storage p...CIMMYT
The document discusses a study on the effects of high molecular weight (HMW) and low molecular weight (LMW) glutenins and grain hardness on the size of wheat storage protein polymers. 68 wheat varieties were analyzed over two years and three locations. Asymmetrical flow field-flow fractionation coupled with multi-angle laser light scattering was used to determine polymer mass, radius of gyration, and polydispersity index. Size exclusion-HPLC was also used. Results showed polymer mass ranged from 5.4-48.8 million Da by AFFFF and 0.75-2 million Da by SE-HPLC. Radius of gyration ranged from 36.5-116.2 nm and polydispersity
Synthesis, Characterization and Performance Evaluation of Poly Octadecyl Meth...IOSRJAC
Methacrylate polymers are widely used as additives in lubricating oils, as pour point depressants and viscosity index improvers. In this study, homopolymer of Octadecyl methacrylate and Octadecyl methacrylate_co_methylmethacrylate with molar ratios of 30:70, 50:50 and 70:30 were synthesized and characterized. The free radical polymerization was carried out at 70 °C in toluene solvent and 2, 2′- azobisisobutyronitrile (AIBN) as initiator. All products were characterized by FTIR, 1H-NMR and gel permeation chromatography (GPC). The obtained results showed the efficacy of the additives as viscosity index improvers, pour point depressants. The pour points of most base oils containing each polymer decreased compared to that of the pure base oil. 70% octadecyl methacrylate units showed a 15Cᵒ reduction in their pour points, thus establishing the large efficiency of the products synthesized in this work. The efficiencies of the prepared compounds as viscosity index improvers were investigated. It was found that the efficiency of the prepared compound as viscosity index improvers increases with increasing the concentration of additives.
This document investigates the fuel properties of crude rice bran oil methyl ester (RBOME) and its blends with diesel and kerosene. RBOME was produced from crude rice bran oil using a three-stage transesterification process. The properties tested included viscosity, density, calorific value, flash point, and fire point. Viscosity and density were found to increase with higher proportions of RBOME in the blends. The calorific value of RBOME and blends was slightly lower than diesel. Blends with 20% RBOME had properties closest to diesel. Replacing some diesel with kerosene in blends did not significantly impact properties. The properties of R
This document provides information on various surfactant products including their chemical description, active content, physical form, water content, melting point, HLB value, function, uses, and regulatory status. It includes anionic surfactants such as sulfonates, sulfates, and sulfosuccinates, as well as nonionic surfactants like ethoxylated fatty alcohols, fatty amines, fatty acids, and polyarylphenols. The surfactants listed can be used for emulsification, wetting, dispersing, solubilization, and other functions in various applications such as crop protection products, metalworking fluids, and household and personal care products.
This document provides information about Murashige and Skoog (MS) plant tissue culture media products offered by PhytoTechnology Laboratories. It describes the company's large selection of MS-based media, manufactured according to cGMP procedures. The media are tested for quality specifications and plant compatibility. Key features include standardized components, large batch sizes, custom packaging and formulations, and a media reservation program. A table lists various MS-based media products with their compositions.
Experimental Investigation of Performance & Emission Characteristics of Diese...IJMER
International Journal of Modern Engineering Research (IJMER) is Peer reviewed, online Journal. It serves as an international archival forum of scholarly research related to engineering and science education.
this presentation is about the technology in the oil called interesterification, This presentation is giving the knowledge about how interesterification is done and its classification
This document provides an overview of fat replacers and their classification. It discusses several types of structured lipids and fat substitutes based on esters and ethers that are used as fat replacers, including their composition, production methods, and properties. These fat replacers are designed to mimic the sensory properties of fat but contain few to no calories. The document concludes that while no single fat replacer can fully replace all functions of fat, research continues to develop options that maintain taste and texture while reducing calories.
ADDO a nano diamond & graphite based oil additivekashivishwanath
1) ADDO is a nano-additive that improves engine performance and reduces friction and wear when added to motor oil.
2) Field tests on city buses showed a fuel economy of 2 liters per 100 km and a payback period of 3 months after adding ADDO to the oil.
3) Laboratory analysis found wear elements in oil with ADDO were up to 73% lower than in oil without ADDO after 25,000 km indicating significantly less engine wear.
Pharmaceutical polymers,polymers in pharmacutics/introduction to polymers/ co...Ashwani Kumar Singh
Polymers have many applications in pharmaceutical preparations, both in manufacturing containers and in drug formulations. Polymers can be classified based on their source, type of polymerization, degradability, water interaction, structure, monomer type, and molecular forces. Drug release from polymers can occur via diffusion through or out of the polymer matrix, polymer degradation, or water penetration and swelling of the polymer. Common uses of polymers in pharmaceutical sciences include formulating matrix tablets, nanoparticles, solid dispersions, targeted drug delivery systems, polypeptide vesicles, cross-linked polymers, and micelles.
Emulsifiers and texture modifiers are important ingredients used in ice cream production. Emulsifiers help improve texture by facilitating fat globule agglomeration and stabilizing air cells. They are classified based on chemical structure (natural, synthetic, auxiliary) and mechanism of action (mono/multilayer films). Common emulsifiers include mono/diglycerides, polysorbate 80, and egg yolk. Texture modifiers like gelatin, starches, gums, and lecithin help control texture attributes like hardness and mouthfeel. Regulations specify permitted emulsifiers for different food products.
i'm making this slide for my assignment and will be very happy to receive any kind comments, response or suggestions in correcting the slides. and yes, cause i'm still a student :)
This document discusses the importance of fats in bakery products. It explains that fats represent a high portion by volume and cost of raw materials in some bakery products. Fats play essential roles in product structure, texture, taste, flavor, softness, and color. The type and quality of fat used also impacts the shelf life of bakery products. It provides details on the classification and composition of fats and oils, as well as the roles of fatty acids. Test results show hydrogenated palm oil shortening provides the highest stability. The document outlines physical requirements for bakery fats and their tenderizing, shortening, and aerating functions.
Fast Antiradical Test for Monitoring Deep Fried OilsMohamed Hassanien
This document presents research on developing a fast antiradical test for monitoring deep fried oils. Deep frying is commonly used worldwide but causes physical and chemical changes to oils through oxidation. The researchers aimed to compare physicochemical parameters and antiradical performance of oils during frying. Oils were analyzed after frying at different time points. Strong correlations were found between total polar compounds, absorptivity at 232nm/270nm, and antiradical scavenging activity against DPPH radicals. This suggests antiradical testing could rapidly monitor oil quality changes during frying. The method is accurate, inexpensive, and independent of oil type.
Basics of self micro emulsifying drug delivery systemAlexander Decker
This document discusses self-microemulsifying drug delivery systems (SMEDDS). SMEDDS are mixtures of oils, surfactants, and other additives that spontaneously form fine oil-in-water emulsions when exposed to aqueous solutions like gastrointestinal fluids. This allows for improved absorption of poorly water-soluble drugs. The document outlines the basic formulation of SMEDDS, including selecting excipients based on solubility studies. Common excipients used in SMEDDS like oils, surfactants, and co-solvents are described. Tests for evaluating the self-emulsification properties of SMEDDS are also mentioned.
SEDDS are isotropic mixtures of oils, surfactants and co-surfactants that emulsify spontaneously to form fine oil-in-water emulsions or microemulsions when introduced to aqueous fluids like those found in the GI tract. They are physically stable formulations that improve oral absorption of poorly water soluble drugs. SEDDS typically produce emulsions with droplets 100-300 nm while SMEDDS form transparent microemulsions with droplets under 50 nm. The choice of oils, surfactants and co-surfactants, along with their concentrations and ratios, impact self-emulsification properties. SEDDS can enhance bioavailability of BCS Class II drugs with low solubility and high permeability by maintaining
This document discusses the properties and composition of fats and oils. It notes that fats and oils are triglycerides composed of glycerol and fatty acids. The fatty acid components can be differentiated by chain length, number and position of double bonds, and position on the glycerol. Short chain fatty acids have 4-10 carbons and are liquid at room temperature, while long chain saturated fatty acids have 14 or more carbons. Essential fatty acids like linoleic and linolenic acid cannot be synthesized by the human body. The document also discusses the physical properties of fats and oils such as crystallization, melting point, viscosity, and solubility and how they impact the behavior and characteristics of these
This document discusses emulsifiers. It begins by defining emulsifiers as substances that stabilize emulsions by reducing interfacial tension between oil and water phases. It then covers emulsion formation, classification (O/W, W/O, nanoemulsions, microemulsions), and natural emulsifiers like proteins, phospholipids, saponins, and polysaccharides. Pickering emulsions stabilized by solid particles are also introduced. Applications in food include dairy, bakery and meat products. New trends include double emulsions, delivery of bioactives, and natural alternatives to synthetic emulsifiers. In conclusion, the fields of natural emulsifiers and new emulsion technologies provide opportunities for innovative healthy food products.
Dr. Ruslan Abdullah
Director, Science, Environment and Sustainability Division
MPOC HQ/ Malaysia
&
Ms. Sarafhana Dollah
Senior Executive, Science, Environment & Sustainability Division
MPOC HQ/ Malaysia
Surfactant is a surface active agent which are used to prevent surface tension and interfacial tension. It is important prevent interfacial fluidity, it is amphiphilic molecule having Hydrophilic head and Lipophilic tail. It is important for poorly water soluble drug and it is important to influencing water solubility of poorly water soluble drug. It is important to prevent the inter and intra subject variability.
It act as solubilizing agent, suspending and emulsifying agent, stabilizing agent, wetting agent, detergent, Foaming agent.
It is important for preparation of Nanoemulsion, Nanosuspension, Microemulsion.
It is important to show antibacterial as well as antimicrobial activity.
It is important for Novel drug delivery system, oral drug delivery system, Targeted drug delivery system.
It is important to influencing oral bioavailability of poorly water soluble drug.
This document discusses various edible applications of oils and fats, including in baker products, as food emulsifiers, for frying oils, and in margarine and shortening. It provides details on how oils and fats contribute to the eating quality and keeping quality of baked goods. It also describes the process of emulsification and lists some common food emulsifiers used in products like margarine. The document discusses best practices for deep fat frying oils and how additives like hydrogenated oils and antifoaming agents can improve frying stability and quality.
Trans Fats Drive Technology And Market Trends Jun08stevelmy
This document discusses how trans fats are driving technology and market trends in the edible oils and fats industry. It outlines the types of oils and fats, fatty acid compositions, processing methods, food applications, sources of trans fats, and efforts by industry players to reduce trans fats through modification of hydrogenation processes, incorporation of tropical oils, genetically modified oilseeds, and interestification. Research and development initiatives by corporations and institutions aim to develop alternatives to trans fats and expand applications of oils and fats to non-food areas like personal care products, lubricants, and plastics.
Neutral fats act as surfactants and detergents. They are soluble in water and components of cell membranes. Major forms of lipid storage in the body include triglycerides. Compound lipids include phospholipids, which contain a glycerol backbone, two fatty acid chains, and a phosphate group attached to a nitrogenous base. Glycolipids contain a ceramide backbone with attached carbohydrates. Lipoproteins package and transport lipids through the bloodstream, and are composed of a hydrophobic core of triglycerides and cholesterol esters surrounded by a hydrophilic outer layer containing phospholipids, free cholesterol, and apolipoproteins.
This document provides definitions and explanations of key concepts related to biodiesel chemistry. It defines triglycerides, fatty acids, and other components. The traditional biodiesel process uses triglycerides from oils which are converted to fatty acid methyl esters (biodiesel) and glycerin through a transesterification reaction catalyzed by methanol. Free fatty acids in the oils must first be addressed to avoid side reactions and yield/purity issues. Process variables like temperature, catalyst type and amounts influence the reaction rate and quality of the resulting biodiesel and glycerin.
This document provides an overview of self-emulsifying drug delivery systems (SEDDS). SEDDS are isotropic mixtures of oils, surfactants, and solvents/co-solvents that spontaneously emulsify to form fine oil-in-water emulsions when introduced to aqueous fluids. The summary discusses the advantages of SEDDS in improving oral drug absorption, outlines common formulation components and preparation methods, and describes parameters for evaluating SEDDS formulations such as dispersibility, droplet size, and thermodynamic stability. Examples of marketed products utilizing SEDDS are also given.
The document discusses the production of margarine. It begins by defining margarine as an emulsion of water-in-fat containing 80% fat, 16-18% water, and other ingredients like salt, emulsifiers, and flavorings. The key steps in manufacturing include formulating an oil blend, preparing the fat and milk phases separately, emulsifying the phases, cooling and solidifying the emulsion, and packaging. Product quality is determined by attributes like spreadability, firmness, stability, and various sensory characteristics. The production process and techniques for controlling the plasticity and texture of the final product are also outlined.
This document provides information on self-emulsifying drug delivery systems (SEDDS). It defines SEDDS as isotropic mixtures of oils, surfactants, and co-solvents that spontaneously emulsify to produce fine oil-in-water emulsions. The key advantages of SEDDS are improved drug solubility, protection of drugs from degradation, enhanced bioavailability, and reduced variability. The document discusses the composition of SEDDS including suitable oils, surfactants, and co-solvents. It also covers the preparation, evaluation, and applications of SEDDS formulations.
This document defines lipids and triglycerides. It discusses the classification, functions, structure, and properties of triglycerides. Triglycerides are composed of a glycerol backbone bonded to three fatty acids by ester bonds. They function as stored energy, structural components of cell membranes, and as insulators. Their properties include being insoluble in water but soluble in organic solvents.
This document discusses fats and oils, including their similarities and differences, classifications, chemical composition, physical properties, reactions, and rancidity. Key points include:
- Fats are solid at room temperature while oils are liquid. Both are triglycerides made of glycerol and fatty acid chains.
- Fats and oils can be classified by appearance, source (plant vs. animal), and culinary use.
- They provide calories and essential fatty acids. Unsaturated fats may improve cholesterol levels while saturated fats can increase cholesterol.
- Chemical reactions include hydrolysis, oxidation, hydrogenation, and others involving ester linkages and double bonds.
- Physical properties
Similar to New Learning Emulsifiers & Hydrocolloids In Confectionery Systems (20)
New Learning Emulsifiers & Hydrocolloids In Confectionery Systems
1. New Learning Emulsifiers & Hydrocolloids in
Confectionery Systems
01 June 2011, Geoffrey O’Sullivan
ConTech 2011
2. Agenda
1. Introduction
2. Ingredient survey for emulsifiers and
hydrocolloids in confectionery
1. New learning in emulsifiers
2. New learning hydrocolloids
3. Questions & discussion
2
3. Introduction
• Purpose of talk is not to give answers!
• To share new thoughts and findings/learning
• Stimulate - thoughts/NPD/research/dialogue
• Hydrocolloids
& emulsifiers in confectionery
NOT INVENTED FOR
CONFECTIONERY ?
3
4. Products Made by Esterification of Glycerol and Food Acids with
Other Materials – Emulsifiers & Surfactants
Triglycerides
Food grade
Vegetable and animal
Propylene Lactic Citric Acetic Tartaric
Glycerol glycol Sorbitol acid acid acid acid
Fatty Polyglycerol Sorbitan
acids
- Lauric
- Palmitic
- Stearic
- Oleic
PGE
PGMS SMS/STS SSL/CSL
PGPR
Mono-diglycerides (GMS)
Distilled monoglycerides (DGMS)
LACTEM CITREM ACETEM DATEM
4
5. Overview of Common Mono-glycerides and
Poly-glycerides
Common Name Description
ACETEM Acetic Acid Acetic acid ester of mono-glycerides made from fully hydrogenated palm
Esters based oil
CITREM Citric Acid Is a citric acid ester of mono-glyceride made from edible, refined
Esters LR10 sunflower oil
CITREM Citric Acid Neutralised citric acid ester of mono-glyceride made from edible, fully
Esters N12 hydrogenated palm based oil
LACTEM Lactic Acid Lactic acid ester of mono-glycerides made from fully hydrogenated palm
Esters based oil
PGE 20 Polyglycerol Is polyglycerol ester made from edible soya bean/or palm based oil and in
Esters which the polyglycerol moitey is mainly di, tri and tetra glycerol
5
6. Overview of Common Mono-glycerides and Poly-
glycerides
PGMS SPV Propylene Distilled propylene glycol ester made from edible refined vegetable fatty
Glycol Esters acids
PGPR 90 Polyglycerol Polyglycerol ester of poly-condensed fatty acids from castor oil
Polyricinoleates
Distilled Distilled mono-glycerides made from fully hydrogenated palm based oil
Monoglycerides
Distilled Distilled mono/glyceride made from sun flower oil with high content of
Monoglycerides 90 mono oleate
Datem Diacetyl tartaric acid ester of mono/glyceridesmade from refined sun
flower and/or palm oil
SMS Sorbitan Esters Sorbitan monostearate made from edible fatty acids
STS Sorbitan Esters Sorbitan tristearate based on edible, refined, vegetable fatty acids
There are more types – such as sucrose esters - but not available for testing
6
7. What is an Emulsifier?
An emulsifier is a molecule consisting of a hydrophilic and a
hydrophobic
(lipophilic part)
The hydrophobic part of the emulsifier may consist of a fatty acid
The hydrophilic part of the emulsifier may consist of glycerol, possibly
esterified
with acetic acid, lactic acid, tartaric acid or citric acid
Hydrophilic part Hydrophobic part
7
8. Functions of Emulsifiers
• Emulsion
– Stabilisation
– Destabilisation
• Starch & hydrocolloid interaction
• Protein interaction
• Crystal modification of fats
• Viscosity reducing
• Antifog, antistatic and mould release
8
9. Estimation of Function in High Sugar Systems
HLB Value?
• Hydrophilic-lipophilic balance
• Griffin's method
• Griffin's method for non-ionic surfactants as
described in 1954 works as follows:
• HLB = 20 * Mh / M
• where Mh is the molecular mass of the
hydrophilic portion of the Molecule, and M is
the molecular mass of the whole
molecule, giving a result on an arbitrary scale
of 0 to 20. An HLB value of 0 corresponds to a
completely hydrophobic molecule, and a
value of 20 would correspond to a molecule
made up completely of hydrophilic
components.
9
10. HLB values for Emulsifier Choice??
TYPE W/O O/W
HLB 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16
Monoglycerides 3~4
Acetylated 1
monoglycerides Does not help with
performance - how
Lactylated 3~4
monoglycerides
much to add?
Citrated 9 What’s droplet size?
monoglycerides
Succinylated 5~7
monoglycerides
DATEM 8~10
Polyglycerol 1~14
esters
Sucrose esters 1~16
Sorbitan esters 2~9
Lecithin 3~4
10
11. Drop Shape Analyser (DSA) Sugars Solution
Pending drop - Shape of drop depends on the density
difference between the two phases and the interfacial tension. Vegetable fat
From this it is possible to estimate interfacial tension – IFT
mN/m
11
12. Complicated by Phase Behaviour
In literature a lot of information
for emulsifiers and water
None on high sugar systems
or high salt systems
Can we make it easier?
Interfacial tension
IFT?
12
13. IFT (mN/m) For Range of Emulsifiers
Interfacial Tension mN/m
45
40
Interfaciaol Tension IFT m/m
35
30
25
20
15
10
5
0
13
14. Fat Holding Capacity of Emulsifiers
Rapeseed Oil in 80% w/w 42 DE Glucose Syrup and Sucrose Solution
FAT HOLDING CAPACITY
3.5
%w/w Fat Holding Capacity per 0.1% w/w
3
2.5
2
1.5
1
0.5
0
14
15. Interfacial Tension (IFT) and Fat Emulsifying
Power
INTERFACIAL TENSION VERSUS FAT HOLDING CAPACITY
4
3.5
PGPR
% FAT HOLDING CAPACITY per 0.1% w/w
3
2.5
2
Neutralised CITREM
1.5
1
y = -1.43ln(x) + 5.617
R² = 0.631
0.5
0
0 5 10 15 20 25 30 35 40 45
IINTERFACIAL TENSION mN/m
Good correlation between IFT and emulsfying power and if the PGPR and
Neutralised CITREM are removed R2 becomes 0.95
15
16. Droplet Size – Malvern Particle Size Analyser
Uses the diffraction pattern
made by laser light passing
through a suspension of the
material to calculate particle
ordroplet size distribution
TYPICAL RESULTS FORMAT
16
17. Correlation between IFT (mN/m) Value and Droplet
Size
IFT VALUE VERSUS
DROPLET SIZE SPAN
5.000
4.500
4.000
3.500
Micron Span X 10E0
3.000
2.500
2.000
1.500
y = -0.051x + 4.191
1.000 R² = 0.301
0.500
0.000
0 5 10 15 20 25 30 35 40 45
IFT mN/m
No relationship between IFT value and spread in droplet size in the emulsion
17
18. Correlation between IFT Value and Droplet Size
IFT VALUE VERSUS
MEDIAN DV 50 SIZE
9.000
8.000
7.000
DV 50 size in Microns
6.000
5.000
4.000
y = -0.148x + 9.078
3.000 R² = 0.771
2.000
1.000
0.000
0 5 10 15 20 25 30 35 40 45
INTERFACIAL TENSION mN/m
The IFT value gives an indication but in this correlation PGE 20 & PGMS SPV have not
been included
18
28. Interactions – Milk Protiens - Caramels
Fat Addition to Sweetened Condensed milk
60
From this we can
calculate that this
Height of Fat Layer - mm
50
y = 38.45ln(x) - 103.3
R² = 0.996 system can stabilise
40
14.7 % added fat
30 mm of Fat
Log. (mm of Fat)
Plus 8.0% already in milk
20
22.7 % in total
10
To test emulsifiers it was
thought that
0
0 10 20 30 40 50 60
20% addition would be
% Fat Addition used to test emulsifier
function
28
29. Enhanced effect of Emulsifiers with Milk Proteins
• So we are in effect measuring the affect of the emulsifier on 5% fat -
below the amount for minimum effective dose to keep stable system with
our separation
Based on our information for fat holding capacity we should need
CITREM LR 10 = 0.185 %
Mono & Diglycerides = 0.540 %
Distilled Mono-glycerides = 2.500 %
• All of these amounts were succesful so a series of dilutions were carried
out and it was found
• CITREM LR 10 = 0.05 % 3.7 X more effective
Mono & Diglycerides = 0.28 % 1.9 X more effective
Distilled Mono-glycerides = 0.28 % 8.9 X more effective
• Stabilsing effect of milk proteins
29
30. What are the possible advantages
Selecting an emulsifier for?
Larger droplet size or broad distribution could reduce
stickiness
Fine droplet size give brighter whiter shading
Viscosity of syrup & vegetable oil system depends on
Sugars solids & droplet size
Prevent oiling out / oil separation in systems
– like caramels
30
31. Interaction potentials between emulsifiers,
solid surfaces and the solvent
Solid surface
Weak between polar surfaces Van der Walls forces
and liquid oil. Hydrogen bonds
Strong between non-polar Bridges etc.
surfaces and liquid oil.
Oil phase Emulsifier
Solubility
31
32. Other Interactions – Oil Suspensions
Plain Chocolate Model
Adsorption
25
Surface Load of PGPR 90 Plus mg/m2
20
15
Sugar
10
5
Dried cocoa powder
0 Cocoa powder
0 1 2 3 4 5
FIG 1 Equilibrium concentration of PGPR 90 Plus in the oil phase at 40°C
33. Effect of emulsifiers in chocolate
VARIOUS EMULSIFIERS EFFECT ON THE
FLOW PROPERTIES OF DARK
CHOCOLATE COMPOUND WITH 32% FAT
25 Citric Acid Esters (CITREM)
PLASTIC VISCOSITY, CASSON (POISE)
Ammonium phosphatides
Lecithin
20
15
10
5
0
0.2 0.4 0.7
DOSAGE (%)
33
35. STS Sorbitan Tristearate
STS Sorbitan Tristearate gives more flexible storage conditions and ensures a
good, prolonged shelf life in chocolate
Stabilises the 2 crystal form, delays the transformation to 1 and consequently delays
bloom formation
35
36. Hydrocolloids in Confectionery Applications
• 1. Hydrocolloids and moisture control
• 2. hydrocolloids texture in high sugars
systems
• Results from VTi – Moisture desorption
kinectics
Humectant ingredients - Hygroscopicity
• Snack bar model system
• Rheology of sugars syrups
36
43. VTi - Results
Trial No: System Description Comments Rate Constant
K 1/m
1 Polydextrose 80% w/w sugars 0.009
(no adjustment for water content) solids
2 60 parts glucose syrup to 80% w/w sugars 0.005
40 parts sucrose solids
(based on typical 80% syrup)
3 60 parts glucose syrup to 85% w/w sugars 0.005
40 parts sucrose solids
(based on typical 80% syrup)
4 63 parts glucose syrup to 80% w/w sugars 0.009
40 parts sucrose 5 parts solids 0.010
sorbitol
(based on typical 80% syrup)
5 60 parts glucose syrup to 80% w/w total 0.020
40 parts sucrose solids
(based on typical 80% syrup) Including
With gelatine at 4% w/w hydrocolloids
43
44. VTi - Results
Trial No: System Description Comments Rate Constant
K 1/m
6 60 parts glucose syrup to 80% w/w total 0.010
40 parts sucrose solids
(based on typical 80% syrup) Including
With Pectin at 2% with hydrocolloids
1.0% citric acid soln
7 63 parts glucose syrup to 80% w/w total 0.023
40 parts sucrose 5 parts solids 0.069
sorbitol Including
(based on typical 80% syrup) hydrocolloids
With Carrageenan 2%
8 60 parts glucose syrup to 80% w/w total 0.004
40 parts sucrose solids
(based on typical 80% syrup) Including
With 0.3% Guar hydrocolloids
9 60 parts glucose syrup to 80% w/w total 0.003
40 parts sucrose solids
(based on typical 80% syrup) Including
hydrocolloids
LGB 0.5 %
44
45. VTi - Results
Trial No: System Description Comments Rate
Constant
K 1/m
10 60 parts glucose syrup to 80% w/w total 0.006
40 parts sucrose solids
(based on typical 80% syrup) Including
Xanthan 0.5 % hydrocolloids
11 60 parts glucose syrup to 80% w/w total 0.008
40 parts sucrose solids
(based on typical 80% syrup) Including
LGB 0.3 & Xanthan 0.3 % hydrocolloids
12 60 parts glucose syrup to 80% w/w total 0.008
40 parts sucrose solids
(based on typical 80% syrup) Including
Alginate BC110 0.5% hydrocolloids
13 60 parts glucose syrup to 80% w/w total 0.007
40 parts sucrose solids
(based on typical 80% syrup) Including
CMC 0.25 % hydrocolloids
45
51. Hydrocolloids in Snack Bar Manufacturing
Trials
Hydrocolloid system % w/w Hydrocolloid system % w/w
Gelatine 4% (1) Pectin 2%
Guar 0.3% Pectin & LGB 0.25%
Carrageenan 0.7% Pectin & LGB 0.50%
Locust Bean Gum (LBG) 0.5% Pectin & CMC BAK 130 0.25%
Gelatine 4% (2) Pectin & CMC BAK 130 0.125%
Xanthan 0.5% Pectin 2% & 0.3%
CITREM LR10
Xanthan 0.25% & LBG 0.25% Sugars only system (1)
CMC BAK 130 0.25% Sugars only system (2)
Alginate 0.5%
51
52. Hydrocolloids in Snack Bar Manufacturing
Evaluation Trials
Stabliser phase
Trials 1 to 18
For survey of Danisco Hydrcolloid
Functionality in bar binder System
52
53. Cereals Mixture and binder syrups
GELATINE 4% PECTIN 2%
Layers were sheeted to
a depth of 20 mm
and cut in to
7 x 7 mm squares
for further evaluation
GUAR 0.3% SUGARS ONLY BINDER LOCUST BEAN GUM (LBG) 0.5%
It can easily be seen that the addition of sufficient amount of hydrocolloid improves cohesive
nature of the bar that in turn gives improved uniformity and appearance
55. 3 Point Bend Test
Record the maximum force in Kgs
to bend and finally break the bar
Break Force Kgs
Force kgs
Distance mm
55
56. HYDROCOLLOIDS IN SNACK BARS – 35% RH & 25°C
RELATIVE FIRMING POWER OF HYDROCOLLOIDS
35.00
BREAK FORCE Kgs PER PERCENT HYDROCOLLOID
30.00
25.00
20.00
This line
15.00
indicates
maximum
10.00 viscosity
5.00
0.00
-5.00
This shows the amount of firmness given to a bar by 1% of hydrocolloid
but other factors are important in the choice and amount to use, such as solubility
56
57. HYDROCOLLOIDS IN SNACK BARS – 35% RH & 25°C
RELATIVE FIRMING POWER OF HYDROCOLLOIDS
25.00
Firmness kgs Force per % of Mixture
BREAK FORCE kgs PER PERCENT HYDROCOLLOID
20.00
15.00
10.00
5.00
0.00
Pectin 2.0 % Pectin 2.0 % & 0.25% Pectin 2.0 % & 0.50 % Pectin 2.0 % & 0.125 Pectin 2.0 % & 0.25 % Pectin 2.0 % & Citrem
LBG LBG % CMC BAK CMC BAK 0.3%
Here we see synergy effect of both LBG & CMC with pectin and surprising affect
of CITREM
57
58. Hydrocolloids in Snack Bar Manufacturing
Moisture Management – Water Activity
All
WATER ACTIVITY FOR HYDROCOLLOID Hydrocolloids
IN BINDER SYSTEM have higher
Water activity
0.7
Than sugars
0.6 only system
0.5
Water Activity
0.4
0.3
0.2
0.1
0
58
59. Hydrocolloids in Snack Bar Manufacturing
Moisture Management – Water Activity
INCREASE IN WATER ACTIVITY
PER % HYDROCOLLOID IN BINDER SYSTEM
0.25
0.2
Increase in Water Activity
0.15
0.1
0.05
0
59
60. Hydrocolloids in Snack Bar Manufacturing
Moisture Management – Moisture loss
TOTAL WEIGHT LOSS
10 Days @ 35% RH All
4.00
hydroccolloid
s speed
3.50
water loss
3.00
% Total Weight Loss
2.50
2.00
1.50
1.00
0.50
0.00
This method does not give clear or accurate way to compare the hydrocolloids
We determine a rate constant for each system
60
61. Hydrocolloids in Snack Bar Manufacturing
Rate constant for moisture loss
SUGARS ONLY BINDER SYSTEM
3.000
2.500
Rate constant is
% w/w Loss in Weight
2.000
gradient of
1.500 equation
1.000
y = 0.743ln(x) - 1.474
R² = 0.992
0.500
0.000
0 50 100 150 200 250
HOURS @ 25 DEG C 35% Relative Humidity
From plotting % weight loss against time we get the rate constant that is independant
of weight or shape of snack bar
61
62. Hydrocolloids in Snack Bar Manufacturing
Rate constant for moisture loss
PECTIN BINDER SYSTEM
% W/W WEIGHT LOSS VERSUS TIME
4.000
3.500
3.000
% W/W Loss in Weight
2.500
2.000 Pectin rate constant
1.500
1.000
y = 0.942ln(x) - 1.824
0.500 R² = 0.994
0.000
0 50 100 150 200 250
HOURS @ DEG C 35% Relative Humidity
This shows pectin to have rate constant of 0.943 compared to 0.743 for sugars
Solution. Taking into account differences in density of the bars we have means to compare
all hydrocolloids
62
63. Hydrocolloids in Snack Bar Manufacturing
Rate constant for moisture loss
RATE CONSTANT FOR WATER LOSS PER
% HYDROCOLLOID
1.4000
1.2000
Rate Constant Per % Hydrocolloid
1.0000
0.8000
0.6000
0.4000
0.2000
0.0000
All hydrocolloids increase the rate of drying but pectin is almost nuetral followed
by carrageenan and meyprodur gaur gum
63
64. Hydrocolloids in Snack Bar Manufacturing
Texture after drying (equilibrium)
INCREASE IN BREAK FORCE
After 10 Days Storage at 35% RH
+ The line
represents
no affect on
break force
- Pectin is quite neutral on break force – other hydrocolloids lose or gain firmness
64
67. Hydrocolloids in Snack Bar Manufacturing
Hydrocolloid Affect on Gain in Water 80% Relative Humidity @ 25°C
Most
TOTAL WEIGHT GAIN hydrocolloids
7 DAYS @ 80% RH Reducing water
20.00 gain
18.00
16.00
14.00
% Total Weight Gain
12.00
10.00
8.00
6.00
4.00
2.00
0.00
67
68. Hydrocolloids in Snack Bar Manufacturing
Hydrocolloid Affect on Gain in Water 80% Relative Humidity @ 25°C
SUGARS BINDER SYRUP
% w/w WEIGHT GAIN VERSUS TIME
18.000
16.000 Rate
14.000 constant
for gain in
% w/W Gain in Weight
12.000
10.000
water
8.000
y = 4.940ln(x) - 9.099
6.000 R² = 0.982
4.000
2.000
0.000
0 20 40 60 80 100 120 140 160 180
HOURS @ 25 DEG C 80% Relative Humidity
Rate gain for syrups is 4.9405/0.7433 = 6.7 times faster than drying
68
69. Hydrocolloids in Snack Bar
Manufacturing
Hydrocolloid Affect on Gain in Water 80% Relative Humidity @ 25°C
CARRAGEENAN BINDER SYSTEM
% W/W WEIGHT GAIN VERSUS TIME
12.000
10.000 Rate
constant for
% w/w Gain in Weight
8.000
gain in
6.000 water
y = 3.026ln(x) - 4.663
R² = 0.991
4.000
2.000
0.000
0 20 40 60 80 100 120 140 160 180
HOURS @ 25 DEG C 80% Relative Humidity
Rate gain for carrageenan syrup is 3.026/0.9428 = 3.2 times faster than drying
About 50% less than syrup only
69
70. Rheology
Characterization of flow and visco Technical specifications:
elasticity
• Texture changes as a function of – Flow curves
temperature e. g. setting of pectin – Stress/ Strain sweeps
• Texture changes as a function of – Dynamic viscosity
time e.g. enzyme activity – Stress relaxation
• Texture changes simulated for
process conditions e.g.
fermentation processes
• Yield point ex. stabilisation of
emulsions and suspensions
• Flow properties e.g. mouthfeel
71. Texture Comparision – Rheology
2% pectin 130b syrup
tan(Ì ) = f (f)
10,0
4% Gelatine syrup
tan(Ì ) = f (f)
05088 0.7% Carrageenan CSI 181 & 186
tan(Ì ) = f (f)
05093 0.5% CMC BAK 130B
tan(Ì ) = f (f)
05097 dk 1776 0.5% xanthan
tan(Ì ) = f (f)
Above 1
-
Elastic
ta n ( Ì ) in
behaviour
1,0
Below 1
Solid
behaviour
This region
This region relates to relates to
bar structure eating
texture
0,1
0,01 0,10 1,00 10,00 100,00
f in Hz
HAAKE RheoWin 4.30.0001
72. Texture Comparision – Rheology
2% pectin 130b syrup
tan(Ì ) = f (f)
10,0
4% Gelatine syrup
tan(Ì ) = f (f)
05060 2% Pectin + 0.25% CMC 130b
tan(Ì ) = f (f)
05061 2% pectin + 0.25% LBG
tan(Ì ) = f (f)
05063 pectin 2% Alginate 0.5%
tan(Ì ) = f (f)
05098 2% Pectin + Citrem LR 10
tan(Ì ) = f (f)
Above 1
-
Elastic
behaviour
in
ta n ( Ì )
1,0
Below 1
Solid
behaviour
This region
This region relates to relates to
bar structure eating
texture
0,1
0,01 0,10 1,00 10,00 100,00
f in Hz
73. Gelling agents for soft gums and jellies
Traditional
• Pectin 1 – 3%
• Agar Agar 1 – 3%
• Gelatine 4 – 8%
• Starch 8 – 16%
&
• Wheat Flour 20 – 30%
Combinations
• Gum Arabic 40 – 60%
New
• Carrageenan 1 – 3%
Are there more?
73