34.Silicon Dioxide-An anticaking agent, carrier, and dispersant that can absorb approximately 120 percent of its weight and remain free flowing. It is used in salt, flours, and powdered soups to prevent caking caused by moisture. It is also used in powdered coffee whitener, vanilla powder, baking powder, dried egg yolk, and tortilla chips. The usage level ranges from 1 to 2 percent. It is also termed silica, amorphous. |
35.Skim Milk Powder-The dry from of skim milk. It contains not more than 1.5 percent fat and not more than 5 percent moisture. It has excellent flavor, nutrition vale, and functional properties such as water binding, emulsification, and foam formation. It is used in ice cream mix, baked goods, and desserts. It is also termed nonfat dry milk , skim milk powder, and dried skim milk. |
36.Sodium Benzoate-A preservative that is the sodium salt of benzoic acid. It converts to benzoic acid, which is the active form. It has a solubility in water of 50 g in 100 ml at 25° C. Sodium benzoate is 180 times as soluble in water at 25° C as is the parent acid. The optimum functionality occurs between pH 2.5 to 4.0 and it is not recommended above pH 4.5. It is active against yeasts and bacteria. It is used in acidic foods such as fruit juices, jam, relishes, and beverages. Its use level ranges from 0.03 to 0.10 percent. |
37.Sodium Bicarbonate-A leavening agent with a pH of approximately 8.5 in a 1 percent solution at 25° C. It functions with food grade phosphates ( acidic leavening compound) to release carbon dioxide which expands during the baking process to provide the baked good with increased volume and tender eating qualities. It is also used in dry-mix beverages to obtain carbonation, which results when water is added to the mix containing the sodium bicarbonate and an acid It is a component of baking powder. It is also termed baking soda, bicarbonate of soda, sodium acid carbonate, and sodium hydrogen carbonate. |
38.Sodium Propionate-An antimicrobial agent that is the sodium salt of propionic acid. It occurs as colorless, transparent crystals or a granular crystalline powder. It is odorless or has a faint acetic-butyric acid odor, and is deliquescent. It is prepared by neutralizing propionic acid with sodium hydroxide. It is used in banked goods; nonalcoholic beverages; cheeses; confection and frostings; gelatins, pudding, and fillings; jam and jellies; meat products; and soft candy. |
39.Sodium Carbonate-An alkali that exists as crystals or crystalline powder and is readily soluble in water. It has numerous functions: an antioxidant, a curing and pickling agent, a flavoring agent, a processing aid, a sequestrant, and an agent, for pH control. It is used in instant soups to neutralize acidity. It is used in alginate water dessert gels to sequester the calcium, allowing the alginate to solubilize. It is also used in pudding, sauces, and baked goods. |
40.Sodium Erythorbate-An antioxidant that is the sodium salt of erythorbic acid. In the dry crystal state it is nonreactive, but in water solution it readily reacts with atmospheric oxygen an other oxidizing agents, a property that makes it valuable as an antioxidant. During preparation a minimal amount of air should be incorporated and it should be stored at a cool temperature. It has a solubility of 15 g. in 100 ml. of water at 25oC. On a comparative basis, 1.09 parts of sodium erythorbate are equivalent to 1 part of sodium ascorbate; 1.23 parts of sodium erythorbateare equivalent to 1 part erythorbic acid. It function to control oxidative color and flavor deterioration in a variety of foods. In meat curing it controls and accelerates the nitrite curing reaction and maintains the color brightness. It is used in frankfurters, bologna, and cured meats and is occasionally used in beverages, baked goods, and potato salad. It is also terms sodium isoascorbate. |
41.Sodium Hexametaphosphate-A sequestrant and moisture binder that is very soluble in water but dissolves slowly. Solutions have a pH of 7.0. It permits peanuts to be salted in the shell by making it possible for the salt brine to penetrate the peanuts. In canned peas and lima beans, it functions as a tenderizer when added to the water used to soak or scald the vegetables prior to canning. It improves whipping properties in whipping proteins. It functions as a sequestrant for calcium and magnesium, having the best sequestering power of all the phosphates. It prevents gel formation in sterilized milk. It is also terms sodium metaphosphate and Graham’s salt. |
42.Sodium Metabisulfite-A preservative and antioxidant that exists as crystates or powder having a sulfur dioxide odor. It is readily soluble in water. It is used dried fruits to preserve flavor , color and to inhibit undesirable microorganism growth. It prevents “black spots” due to oxidative deterioration in shrimp. It is used in maraschino cherries. It is found in lemon drinks as a preservative. |
43.Sodium Thiosulfate-A sequestrant, antioxidant, and formulation aid that is a powder soluble in water. It can be used in alcoholic beverages at 5 parts per million and in table salt at 0.1 percent. It is also termed sodium hyposulfite. |
44.Sodium Tripolyphosphate-A binder, stabilizer, and sequestrant that is mildly alkaline, with a pH of 10, and moderately soluble in water, with a solubility of 15 g in 100 ml of water at 25oC. It is used to improve the whipping properties of egg-containing angel food cake mix and meringues. It reduces gelling of juices and canned ham and tenderizes canned peas and lima bens. It is a moisture binder in cured pork and protects against discoloration and reduces shrinkage in sausage products. In algin desserts, it functions as a calcium sequestrant. It is also termed pentasodium tripolyphosphate and sodium triphosphate. |
45.Sorbitol-A humectant that is a polyol (polyhydric alcohol) produced by hydrogenation of glucose with good solubility in water and poor solubility in oil. It is approximately 60 percent as sweet as sugar, and has a calotic value of 2.6 Kcal/gram. It is highly hygroscopic and has a pleasant, sweet taste. It maintains moistness in shredded coconut, pet foods, and candy. In sugarless frozen desserts, it depresses the freezing point, adds solids, and contributes some sweetness. It is used in low-calorie beverages to provide body and taste. It is used in dietary foods such as sugarless candy, chewing gum, and ice cream. It is also used as a crystallization modifier in soft sugarbased confections. |
46.Tapioca Starch - Starch having a bland flavor, being opaque, and forming long, cohesive pastes. It is found mainly in the modified form, being the pearl, granulated form which has been treated to be less stringy. It is used in puddings and pie fillings. |
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47.Tetrasodium Pyrophosphate - A coagulant, emulsifier, and sequestrant that is mildly alkaline, with a pH of 10. It is moderately soluble in water, with a solubility of 0.8g per 100 ml at 25oC. It is used as a coagulant in noncooked instant pudding to provide thickening. It functions in cheese to reduce the meltability and fat separation. It is used dispersant in malted milk and chocolate drink powders. It prevents crystal formation in tuna. It is also termed sodium pyrophosphate, tetrasodium diphosphate, and TSPP. |
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48.Titanium Dioxide-A white pigment that disperses in liquids and possesses great opacifying power. The crystalline modifications of titanium dioxide are rutile and anatase , of which only anatase finds use as a color additive. |
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49.Vitamin A - The fat-soluble vitamin A whih is required for new cell growth and prevention of night blindness . There is no appreciable loss by heating or freezing, and it is stable in the absence of air. Sources include liver, fortified margarine, egg, and milk. Vitamin A palmitate can be found in frozen egg substitute. |
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50.Vitamin B2-The water-soluble vitamin B2 , required for healthy skin and the building and maintaining of body tissues. It is a yellow to orange-yellow crystalline powder. It acts as a coenzyme and carrier of hydrogen. It is stable to heat but may dissolve and be lost in cooking water. It is relatively stable to storage. Sources include leafy vegetables, cheese, eggs, and milk. |
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51.Vitamin C – a water – soluble vitamin that prevents scurvy, helps maintain the body’s resistance to infection and is essential for healthy bones and teeth. It is the most easily destroyed vitamin and processing is recommended in stainless steel or glass. Storage at below-18oC is recommended. In its dry form it is nonreactive, but in solution it readily reacts with atmospheric oxygen and other oxidizing agents. One part ascorbic acid is equivalent to one part erythorbic acid. It is used as a vitamin supplement in beverages, potato flakes, and breakfast foods; and as a dough conditioning agent to strengthen and condition bread roll doughs. It is also used as an antioxidant to increase shelf life in canned and frozen processed foods. It is used in conjunction with BHA,BHT and propyl gallate to regenerate them following the chemical changes they undergo when they prevent fat rancidity in bologna and other meats. Other forms of ascorbic acid are ISO ascorbic ( erythorbic ) acid, sodium ascorbate, and sodium isoascorbate. |
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52.Vitamin E – Fat-soluble vitamin E, which is a light yellow oil readily degradable by heat. As a vitamin, it is essential for normal muscle growth and prevents vitamin A destruction by deterioration. It also functions as an antioxidant. It prevents the oxidation of certain fatty acids and is stable unless the food becomes rancid. Vegetable oils contains a higher concentration of natural antioxidants, including tocopherols, than animal fats and are thus more stable. Tocopherol is obtained from vegetable oils, beans, eggs, and milk. It is also termed alpha-tocopherol. |
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53.
Wax for Fruits
(1) Sta-Fresh 7055 Description : Sta-Fresh 7055 is a high quality pineapple coating desinged to control internal browing and improve shell apperance. The liquid concentrate is a blend of natural ingredients that uniformly is a blend of natural ingredients that uniformly coat and adhere to the pineapple shell. The excellent coverage and adherence of the coating to the surface of the fruit effectively controls internal browning aand retards degreening of the shell. All ingredinents in Sta-Fresh 7055 comply with US Food aand Drug Administration. This product is approved for treatment of pineapples for export to Japan. Harmonized Commodity Code: 3404.90.50 Purpose : Sta-Fresh 7055 effectively controls internals browning, a type of discoloration that results from chilling during cold storage. The coating also delays degreening of the shell and reduces weight loss. Sta-Fresh 7055 maintains the freshness of the fruit during the market period. Directions for use : Sta-Fresh 7055 is a liquid concentrat. It must be mixed prior to dilution. Add Sta-Fresh 7055 concentrate slowly to dilution water and stir well before using. Properly mixed solution should be homogenous, smooth and of uniform color. Dilution rates ranging from ome (1) part Sta-Fresh 7055 to nine (9) part water can be used. We strongly recommend that the user conduct trails to determine the proper dilution rate. (2) Sta-Fresh 360HS Description : Sta-Fresh 360HS is a high gloss, low biushing, protective coating for fresh citrus fruit. Is is a ready-to-use product formulated from materials which meet the U.S. Food and Drug Administration regulations aand the food additive requirements of the Japanese government aand other fresh 360HS dries rapidly to a water repellent film with wuperior resistance to blushing aand fracture. Purpose : Sta-Fres 360HS is custom formulate to give a highly attractive, durable shine to the fruit surface. It retards moisture loss to reduce shrinkage during marketing and preserves the freshness of the fruit. Sta-Fresh 360HS may be combined with various fungicides to provide effective protection against decay. It is recommended for use on grapefruit, orange, tnagerines, lemons and other citrus fruit. Direction for use : Apply Sta-Fresh 360HS to clean, preferably dry or damp dry, fruit by using spray nozzles over a suitable brush bed. Sta-Fresh 360HS is applied full-strrength at a rate of one gallon per 8,000 to 10,000 pounds of fruit. The application is by a transversing Sta-Fresh wax application system. |
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54.Xanthan Gum- A gum obtained by microbial fermentation from the Xanthomonas campestris organism. It is very stable to viscosity change over varying temperatures, pH and salt concentrations. It is also very pseudoplastic which results in a decrease in viscosity with increasing shear. It reacts synergistically with guar gum to provide an increase in viscosity and with carob gum to provide an increase in viscosity or gel formation. It is used in salad dressings, sauces, desserts , baked goods , and beverages at 0.05 to 0.50 percent.
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Uses of IMP , and Ribonucleotide IMP , GMP and I+G are neutral in weak acid and
alkali. Suggested Use Levels of Nucleotides with MSG in PRocessed Foods
Economical Benefits
Data
from Dictionary of food |