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Thickening Agent (thickening + agent)
Selected AbstractsTHE USE OF TOMATO PULP POWDER AS A THICKENING AGENT IN THE FORMULATION OF TOMATO KETCHUPJOURNAL OF TEXTURE STUDIES, Issue 2 2008A. FARAHNAKY ABSTRACT In this current study, tomato pulp powder, the main waste of the tomato processing industry, was used as a thickening agent in the formulation of a commercial tomato ketchup at different levels (1, 2, 5, 7 and 10% w/w). Color parameters (L and a/b) and rheologic properties of the formulated ketchups with and without added tomato pulp powder were determined and compared. The addition of the pulp powder caused a significant increase in the L value of the samples, while a/b ratio decreased notably. The rheologic data obtained were fitted using a power law equation. The analysis of the data obtained revealed that low levels of tomato pulp powder can compete with other hydrocolloids in improving the consistency of tomato ketchup. All ketchup samples in this study were non-Newtonian fluids and the apparent viscosity of the ketchups increased significantly with increasing concentration of tomato pulp powder and decreased with temperature increase. Chemical composition (protein, total fat, reducing and total sugars, fiber, ascorbic acid and ash contents) and some physicochemical properties of the tomato pulp powder, including water absorption and solubility, were determined and the data were used for the interpretation of the rheologic and color changes as a result of the inclusion of the pulp powder in the formulation. PRACTICAL APPLICATIONS The direct use of food industry wastes in food formulations can help in reducing the production costs by decreasing raw material and disposal costs. The classic design of the tomato processing plants results in generating a large amount of tomato pulp. The results of this research confirmed that tomato pulp powder can be used instead of other hydrocolloids in tomato-based products. The reuse of tomato pulp powder in foods can be beneficial to producers and the environment. [source] Thick, cheap and easy: Fortifying texture-modified meals with infant cerealNUTRITION & DIETETICS, Issue 2 2007Suzanne KENNEWELL Abstract Patients requiring texture-modified meals, particularly those with dysphagia, were identified as being at high risk of malnutrition and aspiration. The innovative use of a common infant cereal as an iron-fortified thickening agent significantly improved food texture and increased iron content of pureed and minced meals by 57%, without any discernible change in flavour. These results are currently benefiting up to 33% of patients and can be directly applied to all areas where consumers require thickened, iron-rich texture-modified meals with minimal additional cost. [source] Acrylic polymers as thickening agents for tetraglycol cosolventJOURNAL OF PHARMACEUTICAL SCIENCES, Issue 4 2006Giulia Bonacucina Abstract This article evaluated the thickening properties of two different Eudragits, L and RS, in tetraglycol cosolvent in order to obtain high viscosity systems characterized by controlled release properties. Tetraglycol was chosen for its ability to dissolve a wide range of water insoluble drugs, while Eudragit RS and L for their specific dissolution and permeability properties under physiological conditions. Study of the rheological properties was performed to characterize elastic and viscous properties of Eudragit/tetraglycol samples in function of frequency and temperature. For all systems, the results outlined a liquid like behavior, as observed for dilute polymer solutions. In fact the fitting of the log G,-log G,, versus frequency curves showed a good agreement with the Rouse or Zimm models. So despite the increase in viscosity, samples still behaved like liquid systems. After the addition of paracetamol the release characteristics were defined pointing out the great release control properties of both Eudragit L and RS, which showed different release kinetics depending on the pH of the environment. Semisolid Eudragits/tetraglycol systems can be considered as a new alterative for the sustained release of insoluble or poorly water-soluble drugs. © 2006 Wiley-Liss, Inc. and the American Pharmacists Association J Pharm Sci 95:726,736, 2006 [source] | ||||||||||