Ana içeriğe atla

Sodium Nitrite and Caramel Flavour

Hi everyone, Hope all of you are great and safe. I am currently developing a premix for a cured meat, and we try to include the liquild caramel flavour in the premix. While when we finish mixing the premix, it looks pale and white which is quite what we want. But after night the whole premix turn yellow and has a pungent smell… Which is a sign that the nitrite broken down and it’s high chance that it was reacted with the caramel flavour. Do any of the expert here understand the chemistry behind it or any solution for the premix? Would be appreciated for any answers:) Thanks!

1 post - 1 participant

Read full topic

Yorumlar

Yorum Gönder

Bu blogdaki popüler yayınlar

GAB Equation | Moisture Sorption Isotherm Modeling

Get to know how to use the Guggenheim-Anderson-de Boer (GAB) Equation for modeling of moisture sorption isotherms! The GAB Equation is suitable for modeling many food materials in a wide water activity range. Unlike BET, the workable range for the GAB model is from zero to 0.9. This is recommended by the European Project Group COST90 for the mathematical estimation of moisture content. I personally studied this lesson in my graduate class and I had a hard time learning this. I created this video so that you can easily learn how to calculate this equation. We’ll have a sample computation in this video. I’ve included the .xlsx file that I used in this video so that you can also learn this quickly. 3 posts - 2 participants Read full topic https://fstdesk.com/t/gab-equation-moisture-sorption-isotherm-modeling/4568
Yorum Gönder
Devamı

Phytochemistry of guava fruit

Guava ( Psidium guajava ) Fruit Phytochemistry and Nutritional Significance Economic Importance The fruit of guava is very rich in Vitamin C, which is substantially higher than what is found in citrus. It is also a good source of Vitamin A and other important elements. The fruit contains a large amount of citric, lactic, malic, oxalic and acetic acids and a trace amount of formic acid. The ripe fruit is usually eaten as a dessert. It can also be utilized in many ways for making jellies, jam, paste, juice, baby foods, puree, beverage base, syrup, wine and other processed products. It may be eaten sliced with cream and sugar and as ingredient in cakes and pies. It is also used in dishes like “sinigang”. Some parts of guava tree have medicinal and commercial usefulness. The bark and leaves are used in childbirth to expel the placenta. The leaves can be made into tea and astringent decoction can cure stomachache and act as vermifuge. When crushed or chewed, it is used for toothache t...
Yorum Gönder
Devamı