Importance of glyceride structure to product formulation

1981 ◽  
Vol 58 (3Part1) ◽  
pp. 237-239 ◽  
Author(s):  
A. E. Thomas
Keyword(s):  
Glyceride Structure ◽  
Product Formulation

scholarly journals A multilevel investigation supported by multivariate analysis for tomato product formulation

2021 ◽  
Author(s):  
Fatma Boukid ◽  
Elena Curti ◽  
Agoura Diantom ◽  
Eleonora Carini ◽  
Elena Vittadini
Keyword(s):  
Thermal Treatment ◽  
Color Change ◽  
Water Molecules ◽  
Thermal Treatments ◽  
Industrial Processing ◽  
H Nmr ◽  
Mobile Populations ◽  
Product Formulation ◽  
Tomato Product ◽  
The Impact

AbstractIndustrial processing of tomato includes its cutting and mincing, thermal treatments, and the addition of ingredients, which might induce changes in physicochemical properties of the final products. In this frame, the impact of texturing/thickening [xanthan gum (X) or potato fiber (F)] on the macroscopic, mesoscopic and molecular properties of tomato double concentrate (TDC) was investigated to determine if F can efficiently substitute X, in association with small solutes (sugar and salt) and thermal treatment (cold and hot). At a macroscopic level, multivariate statistics (MANOVA) underlined that color change (ΔE) was increased by X and F addition contrary to heating and the addition of salt and sugar. MANOVA revealed that texture was greatly enhanced through the use of F over X. 1H NMR molecular mobility changes were more controlled by texturing agents (F and X) than thermal treatment and small solutes. Particularly F increased the more rigid population indicating stronger interaction with water molecules resulting in shear-thinning flow. However, adding X contributed into the increase of the dynamic and mobile populations. Therefore, F can be a valid “clean label” substitute of X in modulating tomato products properties.

scholarly journals Lower resolution Laue neutron data yield correct nanocluster formulations

2014 ◽  
Vol 70 (a1) ◽  
pp. C187-C187
Author(s):  
Alison Edwards
Keyword(s):  
Neutron Diffraction ◽  
Single Crystal ◽  
Diffraction Pattern ◽  
Precise Determination ◽  
Data Sets ◽  
X Rays ◽  
Low Resolution ◽  
Neutron Data ◽  
X Ray ◽  
Product Formulation

"The renaissance in Laue studies - at neutron sources - provides us with access to single crystal neutron diffraction data for synthetic compounds without requiring synthesis of prohibitively large amounts of compound or improbably large crystals. Such neutron diffraction studies provide vital data where proof of the presence or absence of hydrogen in particular locations is required and which cannot validly be proved by X-ray studies. Since the commissioning of KOALA at OPAL in 2009[1] we have obtained numerous data sets which demonstrate the vital importance of measuring data even where the extent of the diffraction pattern is at relatively low resolution - especially when compared to that obtainable for the same compound with X-rays. In the Laue experiment performed with a fixed radius detector, data reduction is only feasible for crystals in the ""goldilocks"" zone – where the unit cell is relatively large for the detector, a correspondingly low resolution diffraction pattern in which adjacent spots are less affected by overlap will yield more data against which a structure can be refined than a pattern of higher resolution – one where neighbouring spots overlap rendering both unusable (in our current methodology). Analogous application of powder neutron diffraction in such determinations is also considered. Single crystal neutron diffraction studies of several important compounds (up to 5KDa see figure below)[2] in which precise determination of hydride content by neutron diffraction was pivotal to the final formulation will be presented. The neutron data sets typically possess 20% or fewer unique data at substantially "lower resolution" than the corresponding X-ray data sets. Careful refinement clearly reveals chemical detail which is typically unexplored in related X-ray diffraction studies reporting high profile chemistry despite the synthetic route being one which hydride ought to be considered/excluded in product formulation."

scholarly journals Effect of insecticide formulation and adjuvant combination on agricultural spray drift

PeerJ ◽  
2019 ◽  
Vol 7 ◽  
pp. e7136 ◽  
Author(s):  
Collin J. Preftakes ◽  
Jerome J. Schleier ◽  
Greg R. Kruger ◽  
David K. Weaver ◽  
Robert K.D. Peterson
Keyword(s):  
Wind Tunnel ◽  
Crop Protection ◽  
Spray Drift ◽  
Indirect Methods ◽  
Product Formulation ◽  
Spray Solution ◽  
Droplet Sizes ◽  
Wind Tunnel Data ◽  
Field Experimentation ◽  
Strong Agreement

Loss of crop protection products when agricultural spray applications drift has economic and ecological consequences. Modification of the spray solution through tank additives and product formulation is an important drift reduction strategy that could mitigate these effects, but has been studied less than most other strategies. Therefore, an experimental field study was conducted to evaluate spray drift resulting from agricultural ground applications of an insecticide formulated as a suspension concentrate (SC) and as a wettable powder (WP), with and without two adjuvants. Droplet sizes were also measured in a wind tunnel to determine if indirect methods could be substituted for field experimentation to quantify spray drift from these technologies. Results suggest that spray drift was reduced by 37% when comparing the SC to the WP formulation. As much as 63% drift reduction was achieved by incorporating certain spray adjuvants, but this depended on the formulation/adjuvant combination. The wind tunnel data for droplet spectra showed strong agreement with field deposition trends, suggesting that droplet statistics could be used to estimate drift reduction of spray solutions. These findings can be used to develop a classification scheme for formulated products and tank additives based on their potential for reducing spray drift.

scholarly journals Design of Bacterial Cultures in Fermented Functional Maize Product Formulation

2019 ◽  
Vol 69 (4) ◽  
pp. 417-426
Author(s):  
Zuzana Matejčeková ◽  
Anna Mikulajová ◽  
Eva Vlková ◽  
Denisa Liptáková ◽  
Silvia Mošovská ◽  
...  
Keyword(s):  
Bacterial Cultures ◽  
Product Formulation

scholarly journals Design, formulation and characterization of oral disintegrating tablets for lamotrigine

2020 ◽  
Vol 9 (2) ◽  
pp. 60-66
Author(s):  
Raghavendra Kumar Gunda
Keyword(s):  
Pharmaceutical Product ◽  
Fickian Diffusion ◽  
In Vitro Dissolution ◽  
Compression Technique ◽  
Antiepileptic Agent ◽  
Acceptance Criterion ◽  
Sodium Starch Glycolate ◽  
Product Formulation ◽  
Significant Difference

Objective: The purpose of present investigation to formulate, characterize the oral dissolving tablets (ODT) for Lamotrigine. Lamotrigine, an antiepileptic agent, belongs to type –II as per Biopharmaceutical Classification System (BCS). Methods: ODT formulations of Lamotrigine were prepared using different quantities of Sodium Starch Glycolate & Crospovidone employed as Super disintegrants by Direct Compression technique. Nine trials were formulated and evaluated for Pharmaceutical Product Performance. Results: Results shows that all the formulations were lie within the acceptance criterion and the In-vitro dissolution profiles were subjected to kinetic modeling. Conclusion: Formulation (F4) containing 35 mg of Sodium Starch Glycolate & 40 mg of Crospovidone was found to be best one among all and also similar to the Marketed product (LAMICTAL-25) (f2=73.17, f1=3.65 & No significant difference, t=0.0218) to marketed product. Formulation (F4) follows First order, Higuchi’s kinetics, mechanism of drug release was found to be Non-Fickian Diffusion (n= 0.554).

Effects of product formulation on in vitro activity of pancreatic enzymes

1985 ◽  
Vol 42 (11) ◽  
pp. 2502-2506
Author(s):  
Jennifer B. Dressman ◽  
Liudoslava V. Shtohryn ◽  
Dennis Diokno
Keyword(s):  
Pancreatic Enzymes ◽  
Vitro Activity ◽  
In Vitro Activity ◽  
Product Formulation

scholarly journals Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 969 ◽  
Author(s):  
Audrey Cosson ◽  
Isabelle Souchon ◽  
Julia Richard ◽  
Nicolas Descamps ◽  
Anne Saint-Eve
Keyword(s):  
Real Life ◽  
Adaptation Effect ◽  
Gellan Gum ◽  
Protein Isolates ◽  
Pea Protein ◽  
Product Formulation ◽  
Sensory Experiences ◽  
Gum Content ◽  
Life Consumption ◽  
The Impact

The food industry is focused on creating plant-based foods that incorporate pea protein isolates. However, pea protein isolates are often described as having persistent beany, bitter, and astringent notes that can decrease the desirability of the resulting foods and make static sensory profiling difficult. To obtain more realistic descriptions of the sensory experiences associated with this category of products, researchers should consider using temporal methods and multi-intake methods, which allow consumers to evaluate whole food portions. This study aimed to understand better how product composition affected the sensory perception of pea protein-based beverages using three different sensory profiling methods. Particular focus was placed on beany, bitter, and astringent notes. Twelve pea protein-based beverages were formulated; they varied in pea protein type (pellet vs. isolate) and their content of gellan gum, salt, sunflower oil, sugar, and soy lecithin. They were evaluated by 16 trained panelists using three sensory profiling methods: static block profiling, mono-intake temporal dominance of sensations (TDS) profiling, and multi-intake TDS profiling. The static block and mono-intake TDS profiling methods yielded complementary results about the impact of beverage composition on attribute perceptions. Static block profiling revealed that beaniness was mainly affected by gellan gum and oil content and that bitterness and astringency were mainly affected by protein type and gellan gum content. Mono-intake TDS profiling highlighted the dynamics of beaniness and the strong persistence of astringency, and its results suggested that higher gellan gum and salt contents could limit this persistence. Multi-intake TDS profiling found that, throughout the consumption of a full product portion, beaniness and bitterness decreased, indicating an adaptation effect, while fattiness increased, indicating a build-up effect. This study has increased the understanding of how pea protein-based beverages are perceived under conditions that more closely resemble those associated with real-life consumption. It has also revealed how product formulation can reduce bitterness and astringency.

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