PHARMACEUTICS II COLLEGE OF PHARMACY (PHT 312) Dr. Mohammad Javed Ansari, PhD. Contact info:
|
|
- Prudence Perkins
- 6 years ago
- Views:
Transcription
1 COLLEGE OF PHARMACY PHARMACEUTICS II (PHT 312) Dr. Mohammad Javed Ansari, PhD. Contact info: DEPARTMENT OF PHARMACEUTICS, COP, SAU, AL-KHARJ, KSA Monday, December 01, 2014
2 OBJECTIVES OF THE LECTURE At the end of this lecture, you will be able to explain: What are sweet / viscous solutions? What are various types of sweet / viscous solutions.? What are various types of syrups? What are various sources of syrups? What are advantages of syrups? What are disadvantages of syrups? How syrups are prepared?
3 Viscous liquids Syrups, Honeys, Mucilages, and Jellies are viscous liquids or semisolids. The sweetness and viscid appearance are given by sugars, polyols, or polysaccharides (gums). SYRUPS Syrups are concentrated solutions of sugar such as sucrose in water or other aqueous liquid. Simple syrup: when water is used alone for making syrup. Medicated syrup: Syrup with some medicinal substance. Flavored syrup: Syrup with some aromatic or pleasantly flavored substances and is intended to be 3 used as a vehicle or flavor for prescriptions
4 SYRUPS Simple sucrose syrup is (85% w/v). In dilute solutions sucrose provides an excellent nutrient for molds, yeasts, and other microorganisms. A saturated solution may lead to crystallization of a part of the sucrose under conditions of changing temperature. High density & specific gravity (s.g. =1.313). High viscosity Preservation (hypertonic solution) 4
5 Therapeutic Syrups / Medicated Syrups Therapeutic agents /API may either be directly incorporated into simple syrups or may be added as the syrup is being prepared. It should also be remembered that the choice of syrup vehicle must be performed with due consideration to the physicochemical properties of the therapeutic agent /API. For example, cherry syrup and orange syrup are acidic in nature and therefore the solubility of acidic therapeutic agents may be lowered and may result in precipitation of the drug substance. This may also reduce chemical stability of acid-labile therapeutic agents, leading to reduced stability and shelf life. Hence it is very important to ensure that the therapeutic agent is soluble and stable within the syrup base. 5
6 Advantages of Syrups Due to sweetness, can mask the taste of salty and bitter drugs and therefore serve as pleasant tasting vehicle. Used as vehicle for pediatric use due to their high viscosity and the smoothness and mouth feel qualities. Enhance the flavour Due to the wide variety of flavors of syrups such as orange, lemon, peppermint, these are widely acceptable. Disadvantages: Carmelization (dehydrated and polymerized sugar). Crystallization (precipitation) Microbial attack (infection/degradation) Cap locking (handling issues) Diabetogenic (therapeutics issues) 6
7 (a) Solution with heat Preparation of Simple Syrup The sucrose is added to the purified water or aqueous solution and heated until dissolved Heat stable components are added to the hot syrup If other components are heat labile, they are added after cooling like alcohol and oil. Advantages: make the syrup rapidly. Disadvantages: Not suitable for volatile substances or those injured by heat. Inversion of sucrose causing discoloration of syrups due to caramelization. Examples : Acacia syrup, NF; Cocoa Syrup, NF; Syrup USP. 7
8 Preparation of Simple Syrup (b) Agitation without Heat This process is used in those cases where heat would cause loss of valuable volatile constituents. The syrup is prepared by adding sucrose to the aqueous solution in a bottle of about twice the size required for the syrup. This permits active agitation and rapid solution. The stoppering of the bottle is important, as it prevents contamination and loss during the process. Advantages: No inversion of sucrose /no discoloration of syrups. Examples: Ephedrine Sulfate and Citric acid Syrup. 8
9 (C) Percolation: Preparation of Simple Syrup Purified water or an aqueous solution is permitted to pass slowly through a bed of crystalline sucrose, thus dissolving it and forming a syrup. A pledge of cotton (B) is placed in the neck of the percolator. The percolate (A) is collected and returned to the percolator as required until all of the sucrose has been dissolved. Example: Tolu Balsam syrup Ipecac Syrup 9
10 Alternative sources of Syrups 1. Non reducing sugars like DEXTROSE 2. Non-sugar polyols (sorbitol, glycerin, propylene glycol, mannitol), 3. Non-nutritive artificial sweeteners (aspartame, saccharin) Dextrose: Can be used in syrups containing strong acids in order to eliminate the discoloration associated with caramelization. Dextrose is less sweet. Dextrose dissolves more slowly. Forms a saturated solutions in water at 70%w/v which is less viscous than simple syrup. Saturated solution supports growth of microorganism and therefore more easily fermented. Addition of sweetener, thickener and preservative is must. 10
11 Alternative sources of Syrups Non-sugar polyols (sorbitol, mannitol, glycerin, propylene glycol): These excipients provide favorable viscosity, reduce cap-locking and have preservative & solvent actions also. Therefore these may be added to retard crystallization of sucrose or increase the solubility of added ingredients. Sorbitol, A hexahydric alcohol, C 6 H 14 O 6, made by hydrogenation of glucose is used mostly in the 70% aqueous solution USP trademark Sorbo Sorbitol is chemically stable and practically inert. Many drugs are more stable in sorbitol than in sucrose solution thus may have extended shelf-life. Although it is 60% as sweet as sucrose and half as viscous as simple syrup, it has excellent mouth feel and lacks acrid characteristics. Unlike sucrose, it does not contribute to the formation of dental caries. Although it is metabolized and converted into glucose it is not absorbed from the GIT as rapid as sugars, so no significant hyperglycemia is formed. Sorbitol inhibits the sticking and locking of bottle caps which occurs with high concentration of sucrose so they are usually combined. 11
12 Alternative sources of Syrups Artificial Syrups (Non-Nutritive Syrups) For diabetic patients who must regulate their sugar and/or calorie intake accurately. Eg. Diabetic Simple Syrup, contains compound sodium cyclamate (6% cyclamate sodium and 0.6% saccharin sodium). Saccharin sodium is time as sweet as sucrose. characterized by a bitter after taste / metallic taste. Studies showed that the cyclamate and saccharin sodium could produce cancer in animals. Artificial sweeteners do not impart the characteristic viscosity of syrups and therefore require the addition of viscosity modifires, such as methylcellulose. Aspartame, methyl ester di-peptide of aspartic acid and phenylalanine (about 200 times sweeter than sucrose) is being 12 used as the safe sweetening agent.
13 Preservation of Syrups High concentration of sucrose (85% v/v) and associated unavailability of water (termed low water activity) in simple syrup USP, ensures that the addition of preservatives is not required. Syrups USP, being hypertonic solutions, act as bactericidal and hence are protected from bacterial contamination. Dilute syrups are good media for microbial growth and require the addition of preservatives, such as methyl paraben, propyl paraben, benzoic acid and sodium benzoate in a concentration range of % w/v. Glycerin (30% v/v) may be used as preservative. It will also serve as co-solvent and reduce sucrose crystallization. The official syrups should be preserved in well dried bottles and stored in a cool dark place. The USP suggests that syrups be kept at a temperature not above C.
14 HONEYS Are thick liquid preparations. At one time, before sugar was available, honey was used as a base, instead of syrup. Honey is the secretion deposited in the honeycomb of the bee and consists of a mixture of invert sugar 62-83%; sucrose 8%; dextrin 0.2% There are few official preparations containing honey. e.g. Oxymel, or" acid honey "'is a mixture of acetic acid, water and honey. 14
15 MUCILAGES The official mucilages are thick viscid, adhesive liquids, produced by dispersing gums (gum acacia or gum tragacanth) in water. Mucilages are used as suspending agents for insoluble substances in liquids; their colloidal character and viscosity prevent immediate sedimentation. Acacia Mucilage NF, Tragacanth Mucilage NF Place the gum in wide mouth graduated bottle, add sufficient quantity of purified water, stopper and lay the bottle, rotate occasionally, and when gum has been dissolved, strain through muslin cloth. Uses: Demulcent, suspending agent, excipient in making pills as emulsifying agent for cod liver oil and as protective agent. Synthetic agents e.g. carboxymethylcellulose (CMC) or polyvinyl alcohol are non-glycogenetic and may be used for diabetic patients. 15
16 JELLYS Preparations having a jel-like consistency. Usually made mostly from the juices of various fruits with the help of gelling agents like gelatin, carrageenan, and pectin. Apple, grape juice and pectin-containing jellyy such as Certo, have become popular home remedies for those seeking arthritis pain. Jellys are used as lubricants for surgical gloves and catheters. Lidocaine HCl Jelly USP is used as a topical anesthetic. 16
17 THANK YOU FOR ATTENTION GOOD LUCK..
Pharmaceutical Compounding
Pharmaceutical Compounding Preparation of Syrup, Spirit and Elixir Hemin J Majeed MSc. Pharmaceutical sciences 1 Syrup Syrups: Are sweet, viscous aqueous liquids, they are concentrated aqueous preparations
More informationScience & Technology of Jams and Jellies. Dr. Malcolm Bourne
Science & Technology of Jams and Jellies Dr. Malcolm Bourne Introduction Jams, Jellies, Marmalades, Conserves and Fruit Butters are made by boiling together fruit and sugar to give a high solids product.
More informationCONCENTRATED MILK. Dairy Processing Technology 2012/2013
CONCENTRATED MILK Dairy Processing Technology 2012/2013 Introduction Concentrated milks are liquid milk preserves with a considerably reduced water content. Water removal is done by evaporation. Two type
More informationEXTRACTION. Extraction is a very common laboratory procedure used when isolating or purifying a product.
EXTRACTION Extraction is a very common laboratory procedure used when isolating or purifying a product. Extraction is the drawing or pulling out of something from something else. By far the most universal
More information14 Farm Marketing IV: Bakery/Process Session
Great Lakes Fruit, Vegetable & Farm Market EXPO Michigan Greenhouse Growers EXPO December 4-6, 2018 DeVos Place Convention Center, Grand Rapids, MI 14 Farm Marketing IV: Bakery/Process Session Where: Ballroom
More informationTHE INTRODUCTION OF ASPARTAME
THE INTRODUCTION OF ASPARTAME A) INTRODUCTION : 1. Aspartame was an accidental discovery by Mr. James Schlatter, a chemist from the company, M/s. G.D. Searle & Company in the year 1965. 2. G.D. Searle
More informationTips for Reducing Sugar in Frozen Dairy & Novelty Desserts
Tips for Reducing Sugar in Frozen Dairy & Novelty Desserts Jon Hopkinson PhD. 2018 Presented at the October 23 2018 Sweetener Systems Conference The products in question Ice Cream Type Frozen Dessert Actively
More informationDispensing Techniques
Dispensing Techniques Compounding and Good Practice Compounding (Extemporaneous Dispensing) Definition: A small-scale manufacture of medicines from basic ingredients in the community or in hospital pharmacy
More informationCITRUS & ALLIED GLOSSARY OF INDUSTRY TERMS
Flavorings are used to augment the innate flavor of food and beverage products and, in some cases, are used to provide the entire flavor of the product. Some examples of foods and beverages that use flavors
More informationIMCD Food & Nutrition Product Portfolio CA AZ NV PRODUCT PORTFOLIO CALIFORNIA ARIZONA NEVADA IMCD USA. v
PRODUCT PORTFOLIO CALIFORNIA ARIZONA NEVADA v.20180709 ACIDULANTS Citric Acid Potassium & Sodium Citrate ACTIVE NUTRITIONAL S Lecithin - Rapeseed Lecithin - Soy - Liquid, Deoiled and Modified Grape Seed
More informationCREAM PRODUCTS DAIRY PROCESSING TECHNOLOGY
CREAM PRODUCTS DAIRY PROCESSING TECHNOLOGY INTRODUCTION Cream products have various fat content, i.e. 10% - 48% (double cream). The importance of cream products: excellent flavor luxurious products, however
More informationConfectionery Acidulants
Confectionery Acidulants Daniel Sortwell Bartek Ingredients Inc. Ontario, Canada Confectionery acidulant trends Usage of acidulant combinations Usage of high intensity sweeteners Improve confectionery
More informationBrick : Chewing Gum
Brick 10006390: Chewing Gum Includes any products that can be described/observed as a type of gum made of chicle, a natural latex product, or synthetic equivalents such as polyisobutylene. Includes Bubble
More informationMini Exotic Assortment
Product Name Mini Exotic Assortment Description Shelf Life Lot Code Numbering Serving Size (Portion) Ingredients The Case of Mini Exotic Assortment contains seven different Mini Pastries: Green Apple (7),
More informationAPPLE EXTRACT FLAVOUR - SWEETENER
FLAVOUR - SWEETENER www.botancialinnovations.com.au FLAVOUR SWEETENER Botanical has created an Apple Extract Flavour and Sweetener for Functional Foods and Beverages and Natural Healthcare products. Apple
More informationSUBSIDIARY LEGISLATION SWEETENERS FOR USE IN FOODSTUFFS REGULATIONS
SWEETENERS FOR USE IN FOODSTUFFS [S.L.231.44 1 SUBSIDIARY LEGISLATION 231.44 SWEETENERS FOR USE IN FOODSTUFFS REGULATIONS LEGAL NOTICE 268 of 2000. 1st January, 2001 1.1 The title of these regulations
More informationFood Product List. California. Arizona. Nevada. lvlomas.com
Food Product List California Arizona Nevada lvlomas.com Acidulants Citric Acid Potassium & Sodium Citrate Active Nutritional Ingredients Acerola Extract Nexira Organic, Non-GMO Collagen Peptides & Bioactives
More informationMINISTRY OF HEALTH AND FAMILY WELFARE (Food Safety and Standards Authority of India) Notification
MINISTRY OF HEALTH AND FAMILY WELFARE (Food Safety and Standards Authority of India) Notification New Delhi, dated the 1st August, 2011 Page number 340 ( part 111, sec 4 ) 2.3.6: Thermally Processed Fruits
More informationSales of Food and Food Ingredients, Candy, Dietary Supplements, and Soft Drinks Sold by a Grocery Store
Sales of Food and Food Ingredients, Candy, Dietary Supplements, and Soft Drinks Sold by a Grocery Store TB-70 Issued May 13, 2013 Tax: Sales and Use Tax Note: Please be aware that sales of prepared food
More informationIMCD Food & Nutrition Product Portfolio East Coast & Midwest USA PRODUCT PORTFOLIO EAST COAST & MIDWEST USA. IMCD USA v
PRODUCT PORTFOLIO EAST COAST & MIDWEST USA v.20181026 EMULSIFIERS & TEXTURIZERS Lecithin - Soy Lecithin - Sunflower, Deoiled and Fluid Activated Cake Emulsifiers/Whipping Agents Cold Dispersible Distilled
More informationProduct Specification
Page 1 of 5 GENERAL DESCRIPTION: Edible Image Shimmer Ribbons are completely edible decorations for decorating many types of food. It is a moisture sensitive product made of completely edible ingredients.
More informationCold Stability, CMCs and other crystallization inhibitors.
Cold Stability, CMCs and other crystallization inhibitors. Dr Eric Wilkes Group Manager Commercial Services Tartrate instability The deposit is harmless, but the customers reaction might not be.potassium
More informationFood Product List. Pacific. Northwest. lvlomas.com
Food Product List Pacific Northwest lvlomas.com Function Ingredient Principal Special Offering Possibilities* Acidulants Citric Acid *Quantities may be limited for some product offerings Potassium & Sodium
More informationApple Sweetener the Natural Alternative. Herbasweet Herbarom
Apple Sweetener the Natural Alternative Herbasweet Herbarom Herbasweet and Herbarom Sweetness from the Apple Natural sweeteners from apples ideally suits the rigorous requirements of consumers. The characteristic
More informationSaturated Fat (g) Trans Fat (g)
Artisan Baked Goods Nutritional Information (Illinois) Peet s has selected experienced, local bakeries to create a wide selection of baked goods in the tradition of Artisans made by hand, in small batches
More informationCalories from Fat (g) Total Fat (g) Saturated Fat (g) Trans Fat (g)
Artisan Baked Goods Nutritional Information (Illinois) Peet s has selected experienced, local bakeries to create a wide selection of baked goods in the tradition of Artisans made by hand, in small batches
More informationUNIT 10. CHEMISTRY OF FLAVOR, ODOUR AND TASTE COMPONENTS IN FOOD
UNIT 10. CHEMISTRY OF FLAVOR, ODOUR AND TASTE COMPONENTS IN FOOD 1. FLAVOUR AND ODOUR Flavour plays an important and indispensable role in modern food Flavor is the sensation produced by a material taken
More informationRAW MILK QUALITY - MILK FLAVOR
Dairy Day 1993 H.A. Roberts RAW MILK QUALITY - MILK FLAVOR Summary Flavor control in market milk begins on the farm and continues through the processing plant and into the home of the consumer. Flavor
More informationUses of Sweeteners in Food and Beverages
ILSI SEA Region Seminar on Uses and Safety of Sweeteners (May 2013) http://www.ilsi.org/sea_region/pages/vieweventdetails.aspx?webid=4d540914-eeb6-40e4-89eb-0b73ba3d76c1&listid=478be3cb-581b-4ba2- A280-8E00CCB26F9C&ItemID=73
More informationSticking and mold control. TIA Tech 2017 Los Angeles, California Steve Bright
Sticking and mold control TIA Tech 2017 Los Angeles, California Steve Bright Sticking Package Sticking Defined: Two or more tortillas that will not separate from each other without tearing or ripping after
More informationButtercream Frosted Holiday Cut-Out Cookie Net Wt. 1.3oz (37g)
Buttercream Frosted Holiday Cut-Out Cookie Net Wt. 1.3oz (37g) Wheat Flour, Butter (Milk), Sugar, Powdered Sugar (Corn Starch), Eggs, Evaporated Milk (Milk, Dipotassium Phosphate, Carrageenan, Vitamin
More informationCalories from Fat (g) Total Fat (g) Saturated Fat (g) Trans Fat (g)
Artisan Baked Goods Nutritional Information (Colorado) Peet s has selected experienced, local bakeries to create a wide selection of baked goods in the tradition of Artisans made by hand, in small batches
More informationCalories from Fat (g) Total Fat (g) Saturated Fat (g) Trans Fat (g)
Artisan Baked Goods Nutritional Information (Illinois) Peet s has selected experienced, local bakeries to create a wide selection of baked goods in the tradition of Artisans made by hand, in small batches
More informationA COMPREHENSIVE STUDY OF THE PRESENCE OF SOME FOOD ADDITIVES IN NON ALCOHOLIC BEVERAGES IN REPUBLIC OF MACEDONIA FROM THE PERIOD
A COMPREHENSIVE STUDY OF THE PRESENCE OF SOME FOOD ADDITIVES IN NON ALCOHOLIC BEVERAGES IN REPUBLIC OF MACEDONIA FROM THE PERIOD 2008-2012 Vesna Kostik Institute Public Health Republic Macedonia OHRID,
More informationThe Use and Misuse of Fruit Juice in Pediatrics
1 AMERICAN ACADEMY OF PEDIATRICS Committee on Nutrition The Use and Misuse of Fruit Juice in Pediatrics PEDIATRICS Vol. 107 No. 5 May 2001, pp. 1210-1213 FROM ABSTRACT Historically, fruit juice was recommended
More informationHeron Bay Ultra Premium 6 Week Wine Kit
Heron Bay Ultra Premium 6 Week Wine Kit 1. PRIMARY FERMENTER: Food grade plastic bucket of at least 30 litres (8 US GAL.) capacity. Use a lid to cover. 2. CARBOY: 23 litre (6 US GAL.) glass, narrow necked
More informationMini Chocolate Assortment
Product Name Description Shelf Life Lot Code Numbering Serving Size (Portion) Ingredients Mini Chocolate Assortment The Case of Mini Chocolate Assortment contains seven different Mini Pastries: Passion
More informationGluten Free Chocolate Chip. Chocolate Chunk. Oatmeal Raisin M&M
Gluten Free Chocolate Chip Flour blend (whole grain sorghum flour, potato starch, brown sugar, baking soda, sea salt) Light brown sugar, Semi sweet chocolates (sugar, chocolate liquor, cocoa butter, dextrose,
More information48pc Holiday Frosted Cookies
Buttercream Frosted Sprinkle Cut Out Cookie Net Wt. 1.3oz (37g) Powdered Sugar (Sugar, Cornstarch), Wheat, Flour, Butter (Cream, Salt), Sugar, Eggs, Evaporated Milk (Milk, Dipotassium Phosphate, Carrageenan,
More informationThe following is a growing list of different malt & adjunct types.
Malt & Adjunct Guide Malts (and adjuncts) provide the fermentable sugars that are required to make beer (and to make beer "sweet"). The process of malting converts insoluble starch to soluble starch, reduces
More informationCARAMEL COLOR The Science and Art: Beverages and other Applications. William Kamuf, D.D. Williamson
CARAMEL COLOR The Science and Art: Beverages and other Applications William Kamuf, D.D. Williamson Although caramel is used in a wide variety of food products, in general Caramel Color I is used in high
More informationCONFECTIONERY. Bakers' Confectionery
CONFECTIONERY Confectionery also called sweets or candy is sweet food product. Confectionery is divided into two broad and somewhat overlapping categories, Bakers' Confections and Sugar Confections. Confections
More informationGELATIN in dairy products
GELATIN in dairy products Gelatin in dairy products Gelatin is particularly well suited for use in dairy products thanks to its compatibility with milk proteins and its functional properties. It provides
More informationFood Product List. Utah. lvlomas.com
Food Product List Utah lvlomas.com Collaborate. Innovate. Accelerate. Lloyd V. Lomas Technical Centre invites clients to collaborate with us on creating, developing and market-testing new food products.
More informationButtercream Frosted Chocolate Peppermint Net Wt. 1.6oz (45g)
Buttercream Frosted Chocolate Peppermint Chocolate Chips (Milk, Chocolate Liquor, Cocoa Butter, Soy Lecithin [Emulsifier], Ground Vanilla Beans), Butter (Milk), Powdered Sugar (Corn Starch), Wheat Flour,
More informationTechnological developments in sugar-free confectionery products
Technological developments in sugar-free confectionery products Outline Introduction Sugar substitutes Commonly used sugar substitutes in food Applications Reduced calorie bulk sweeteners Natural high
More informationPëctin HM YELLOW Pëctin LM ECO LOW CALORIE Pëctin LM LACTIC Pëctin LM NAPPAGE. Güar Inülin Inülin WAXY Xanthän Xanthän INSTANT.
PRODUCTS BROCHURE TÖUFOOD DOSSIER TÖUFOOD PRODUCTS RANGE Emulsifiers Gelling agents Pectins Thickeners Starches Egg and Dairy Salts Maltodextrins Sugars Polyols Lëcitin Agär Agär ECO Agär ELASTIC Algïnate
More informationWholesale Catalog Phone (800) Fax (800)
1-800-321-0315 2013 106 Phone (800) 321-0315 Fax (800) 848-5062 Cleaners and Sterilizers Wholesale Catalog 6000A BAROLKLEEN 1 lb $1.29 For treatment of new barrels to remove excess tannin. 6000B BAROLKLEEN
More informationDefinition of Honey and Honey Products
Definition of Honey and Honey Products Approved by the National Honey Board June 15, 1996 Updated September 27, 2003 PART A: HONEY I. Definition Honey is the substance made when the nectar and sweet deposits
More informationAn Economic And Simple Purification Procedure For The Large-Scale Production Of Ovotransferrin From Egg White
An Economic And Simple Purification Procedure For The Large-Scale Production Of Ovotransferrin From Egg White D. U. Ahn, E. J. Lee and A. Pometto Department of Animal Science, Iowa State University, Ames,
More informationAward Winning Canning. Brenda Hill, Ph.D. Family Consumer Science Educator Cleveland County Extension 2015
Award Winning Canning Brenda Hill, Ph.D. Family Consumer Science Educator Cleveland County Extension 2015 Fairs, Festivals and Special Events Objectives for conducting & judging competition events: To
More informationUlrick&Short. Technical Briefing Functionality of Sugar in Cakes. starches flours fibres proteins. Technically the Best
Ulrick&Short Technically the Best Technical Briefing Functionality of Sugar in Cakes starches flours fibres proteins Ulrick&Short Technically the Best Functionality of Sugar in Cakes In July 2015 the Scientific
More informationCHAPTER GELATIN. In this chapter you will learn to
CHAPTER GELATIN In this chapter you will learn to Demonstrate your knowledge and understanding of gelatin: Types of gelatin available How to use gelatin Factors to ensure a successful product 1. INTRODUCTION
More informationCITY OF AURORA REGULATION CONCERNING THE TAXATION OF FOOD
CITY OF AURORA REGULATION CONCERNING THE TAXATION OF FOOD For the purposes of this regulation food includes food and drink. Any food, as specified in 7 U.S.C. Section 2012(g), as such section exists on
More informationTSKgel TECHNICAL INFORMATION SHEET No. 131
TSKgel TECNICAL INFORMATION SEET No. Analysis of Synthetic Sweeteners in Coffee by PLC Synthetic sweeteners are used in many foods because they have fewer calories than sugar. Acesulfame potassium (Acesulfame-K),
More informationWaitrose Ltd, Bracknell, RG12 8YA
Waitrose stock number 866678 ame Waitrose Christmas Gift Box et quantity 1 Manufacturer s name and address Further statements Waitrose Ltd, Bracknell, RG12 8A Contents (refer to following sheets for individual
More informationTiming of Treatment O 2 Dosage Typical Duration During Fermentation mg/l Total Daily. Between AF - MLF 1 3 mg/l/day 4 10 Days
Micro-Oxygenation Principles Micro-oxygenation is a technique that involves the addition of controlled amounts of oxygen into wines. The goal is to simulate the effects of barrel-ageing in a controlled
More informationSeparation of Ovotransferrin and Ovomucoid from Chicken Egg White
Animal Industry Report AS 662 ASL R3105 2016 Separation of and from Chicken Egg White Sandun Abeyrathne Iowa State University Hyunyong Lee Iowa State University, hdragon@iastate.edu Dong U. Ahn Iowa State
More informationIngredient Statement. Frozen Yogurt
Frozen Yogurt Blood Orange Frozen Yogurt Blueberry Frozen Yogurt Chocolate Chip Cookie Frozen Yogurt Chocolate Hazelnut Frozen Yogurt Cinnamon Churro Cookies n' Cream Frozen Yogurt Grapefruit Frozen Yogurt
More informationGourmet. Winter/Spring Cheryl's Cookies. Sugar Free Vanilla Caramel with Sea Salt - 4pc Net Wt 2.5oz (70g)
Sugar Free Vanilla Caramel with Sea Salt - 4pc Net Wt 2.5oz (70g) INGREDIENTS Maltitol Syrup, Maltitol, Sorbitol, Cocoa Butter, Evaporated Milk (with Dipotassium Phosphate, Carrageenn and Vitamin D3),
More informationEVALUATION OF SODIUM ACID SULFATE
EVALUATION OF SODIUM ACID SULFATE IN A MODEL CARBONATED BEVERAGE A Report Prepared for Jones-Hamilton Co. August 2002 INTRODUCTION Jones-Hamilton Co. wishes to explore the benefits of their acidulant,
More informationkfc ingredients listing
This guide reflects the ingredient information for the products presented and available in Canada on the date as listed in the bottom right corner of the page. Variations may occur to differences in suppliers,
More informationEvaluation of Immediate Release Film Coatings with Flavor Modulating Technology Richard Edsall, Bradley Brown, Larry Engel, Michael Crowley
Evaluation of Immediate Release Film Coatings with Flavor Modulating Technology Richard Edsall, Bradley Brown, Larry Engel, Michael Crowley HOME ABOUT CONNECTED UNIQUE INNOVATIVE TASTE NUTRITION SUSTAINABILITY
More informationHONEY. The Natural Sweetener. Cooperative Extension Service College of Agriculture University of Illinois at Urbana-Champaign Circular 1169
HONEY The Natural Sweetener Cooperative Extension Service College of Agriculture University of Illinois at Urbana-Champaign Circular 1169 loney e Natural Sweetener Honey is a pure, natural sweetener prepared
More informationThe Use of Sugar Alcohols in Banana Bread
Tiffany Brown F&N 453 11/21/05 Written Report The Use of Sugar Alcohols in Banana Bread Abstract With Americans eating the equivalent of twenty teaspoons of sugar each day, there is a need to find an alternative
More informationSupplementation of Beverages, Salad Dressing and Yogurt with Pulse Ingredients. Summary of Report
Supplementation of Beverages, Salad Dressing and Yogurt with Pulse Ingredients Summary of Report Heather Maskus Manager, Food Innovation Project December 1, 2008 Objectives: o functional properties of
More informationTESTING WINE STABILITY fining, analysis and interpretation
TESTING WINE STABILITY fining, analysis and interpretation Carien Coetzee Stephanie Steyn FROM TANK TO BOTTLE Enartis Stabilisation School Testing wine stability Hazes/colour/precipitate Oxidation Microbial
More informationCODEX STANDARD FOR CANNED GREEN BEANS AND CANNED WAX BEANS 1 CODEX STAN
CODEX STAN 16 Page 1 of 7 CODEX STANDARD FOR CANNED GREEN BEANS AND CANNED WAX BEANS 1 CODEX STAN 16-1981 1. DESCRIPTION 1.1 Product Definition Canned beans is the product (a) prepared from succulent pods
More informationDrink Your Herbs: Teas, Tisanes, and Tinctures. Kathleen Harrington. Herb Society of America, Baton Rouge Unit
Drink Your Herbs: Teas, Tisanes, and Tinctures Kathleen Harrington Herb Society of America, Baton Rouge Unit Medicinal Disclaimer It is the policy of The Herb Society of America not to advise or recommend
More informationNotes on acid adjustments:
Notes on acid adjustments: In general, acidity levels in 2018 were lower than normal. Grape acidity is critical for the winemaking process, as well as the quality of the wine. There are 2 common ways to
More informationNUTRITION INFORMATION
NUTRITION INFORMATION This nutrition and ingredient guide was created to help you make informed meal choices when visiting Wendy s. For madeto-order items you can calculate nutrition information by adding
More informationCharacterization of Gum from Durian Seed and Application in Ice Cream
Available online http://www.ijat-aatsea.com ISSN 1686-9141 Characterization of Gum from Durian Seed and Application in Ice Cream Jiraporn Sawasdikarn *, Waritchon Nilanon and Yardrung Suwannarat Faculty
More informationTECHNOLOGY EDUCATION Technology & Living
TECHNOLOGY EDUCATION Technology & Living Food Science and Technology Strand Elective (c): Food Product Development I Types of Food Industries II Factors to be considered in R&D of Food Products Albert
More informationLOW SUGAR FRUIT SPREADS FS236E
LOW SUGAR FRUIT SPREADS By Kayla Wells-Moses, Extension Regional Specialist, Family and Consumer Sciences Educator, WSU Colville Reservation Extension FS236E Page 1 ext.wsu.edu FS236E Low Sugar Fruit Spreads
More informationTO BULK ICE CREAM SCOOPING ACCOUNTS:
TO BULK ICE CREAM SCOOPING ACCOUNTS: Government regulations require that ice cream manufacturers supply, at the point of sale, information regarding the complete ingredient list for all flavours of bulk
More informationCalories from Fat (g) Total Fat (g) Saturated Fat (g) Trans Fat (g)
Artisan Baked Goods Nutritional Information (SoCal) Peet s has selected experienced, local bakeries to create a wide selection of baked goods in the tradition of Artisans made by hand, in small batches
More informationINSTRUCTIONS FOR CO-INOCULATION
INSTRUCTIONS FOR CO-INOCULATION Preliminary Considerations Objective of this protocol is to promote malolactic fermentation in conjunction with alcoholic fermentation. 1. Work within a temperature range
More informationPreliminary Studies on the Preservation of Longan Fruit in Sugar Syrup
Universities Research Journal 2011, Vol. 4, No. 3 Preliminary Studies on the Preservation of Longan Fruit in Sugar Syrup Khin Hla Mon Abstract This research work was emphasized on the preservation of longan
More informationPRODUCT SPECIFICATION
RJ Foods Limited PRODUCT SPECIFICATION for FLAPJACKS 26/10/15 FLAPJACKS PRODUCT SPEC RAW MATERIALS Raw materials are purchased to company s specification and supplier and safety assurances. They are examined
More informationCODEX STANDARD FOR CANNED SWEET CORN 1 CODEX STAN For the purposes of this standard, canned sweet corn does not include corn-on-the-cob.
CODEX STAN 8 Page of 6. SCOPE CODEX STANDARD FOR CANNED SWEET CORN CODEX STAN 8-98 For the purposes of this standard, canned sweet corn does not include corn-on-the-cob. 2. DESCRIPTION 2. Product Definition
More informationLAGERING WITH THE CONICAL FERMENTER & GLYCOL CHILLER. What is a lager fermentation profile?
What is a lager fermentation profile? Lager yeasts enjoy lower fermentation temperatures and as a result, produce fewer fruity esters during fermentation than ale yeasts. Therefore a higher expectation
More informationAsian Lime Sticky Glaze - Natural
Product Specification Asian Lime Sticky Glaze - Natural Product Code 21706 Pack Sizes Sales Code SG1540 Packaging 4x2.5kg Description A blend of critically selected ingredients designed to impart flavour
More informationSweeteners and Sugar Substitutes
Sweeteners and Sugar Substitutes Use this handout as a guide when deciding to try a sweetener or sugar substitute. Name: Dietitian/Dietetic Assistant: Telephone: Ext. 2 Sweeteners and Sugar Substitutes
More informationAnalytical Method for Coumaphos (Targeted to agricultural, animal and fishery products)
Analytical Method for Coumaphos (Targeted to agricultural, animal and fishery products) The target compound to be determined is coumaphos. 1. Instruments Gas chromatograph-flame thermionic detector (GC-FTD)
More informationFOOD & DRINK SPECIFICATION
FOOD & DRINK SPECIFICATION Product Name The Mistletoe Ingredients Belvoir Winter Punch 75cl Water, Red Grape Juice from Concentrate (9%), Sugar, Elderberry Juice from Concentrate (6%), Blackcurrant Juice
More informationCalories from Fat (g) Total Fat (g) Saturated Fat (g) Trans Fat (g)
Artisan Baked Goods Nutritional Information (Seattle) Peet s has selected experienced, local bakeries to create a wide selection of baked goods in the tradition of Artisans made by hand, in small batches
More informationAttention is drawn to the following places, which may be of interest for search:
A23F COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF (coffee or tea pots A47G 19/14; tea infusers A47G 19/16; apparatus for making beverages, e.g. coffee or tea, A47J 31/00;
More informationTABLE V TO PROTOCOL A 1 JORDAN
TABLE V TO PROTOCOL A 1 JORDAN 0403 Buttermilk, curdled milk and cream, yogurt, kephir and other fermented or acidified milk and cream, whether or not concentrated or containing added sugar or other sweetening
More informationUniversity of California Cooperative Extension Master Food Preservers
UC DAVIS_2015 Fermentation University of California Cooperative Extension Master Food Preservers http://ucanr.edu/sites/mfpoc/ The University of California Division of Agriculture & Natural Resources (ANR)
More information«Fineness Quality Whiteness»
«Fineness Quality Whiteness» 1 Fondant powder One of the leaders of sugar specialities, Couplet Sugars has been manufacturing and supplying fondant powders for more than 20 years. This high quality fondant
More informationTartrate Stability. Mavrik North America Bob Kreisher, Ph.D
Tartrate Stability Mavrik North America Bob Kreisher, Ph.D Tartrate Stability Potassium bitartrate = KHT Tartrate Stability: Absence of visible crystals (precipitation) after extended time at a reference
More informationTWELFTH SCHEDULE (regulation 87 (1), (3) and (4) (a)) MAXIMUM PROPORTION OF PRESERVATIVE IN SPECIFIED FOOD
TWELFTH SCHEDULE (regulation 87 (1), (3) and (4) (a)) MAXIMUM PROPORTION OF PRESERVATIVE IN SPECIFIED FOOD COLUMN 1 COLUMN 2 COLUMN 3 Batter Sorbic acid (E200) 2000 Beer Alcohol-free beer in keg Either
More informationServing Weight (g) Fat - Total (g) Calories
Arby s Roast Beef Sandwiches Regular Beef n Cheddar Contains: Milk, Wheat 195 430 20 6 1 45 1220 40 1 9 22 2 15 6 30 Regular Roast Beef Contains: Sesame Seeds, Wheat 154 340 13 4.5 0.5 45 930 35 1 7 22
More informationCalories from Fat (g) Total Fat (g) Saturated Fat (g) Trans Fat (g)
Artisan Baked Goods Nutritional Information (Portland) Peet s has selected experienced, local bakeries to create a wide selection of baked goods in the tradition of Artisans made by hand, in small batches
More informationPRESS RELEASE. Number 44
Wacker Chemie AG Hanns-Seidel-Platz 4 81737 München, Germany www.wacker.com PRESS RELEASE Number 44 IFT Annual Meeting & Food Expo 2013: WACKER Presents alpha-cyclodextrin as a Vegetarian-Grade Stabilizer
More informationPRODUCTION OF BEER Page 1
PRODUCTION OF BEER Beer is an alcoholic beverage made from malted grains, hops, yeast and water. The grain is usually barley or wheat. Fruits, herbs and spices may also be used for special styles. The
More information#101 HEARTBAR (Heartbar Oatmeal Square with Chocolate Chips)
#101 HEARTBAR (Heartbar Oatmeal Square with Chocolate Chips) Twelve 1.76 oz (5.0g) Squares No Gluten containing ingredients; NON GMO Kosher OU-D Ingredients: ROLLED OATS, DATE PASTE, TAPIOCA SYRUP, INVERT
More informationName: Date: Milk Products & Eggs Course 2060
Name: Date: Milk Products & Eggs Course 2060 You must have credit for FOD 1010 Food Basics before starting this module. To receive credit for the course the following outcomes must be met: 1. Identify
More informationCalories from Fat (g) Total Fat (g) Saturated Fat (g) Trans Fat (g)
Artisan Baked Goods Nutritional Information (Portland) Peet s has selected experienced, local bakeries to create a wide selection of baked goods in the tradition of Artisans made by hand, in small batches
More informationCHAPTER 1 INTRODUCTION
CHAPTER 1 INTRODUCTION 1.1. Background Bread is one of the most widely-consumed food products in the world and breadmaking technology is probably one of the oldest technologies known. This technology has
More information