I find it fascinating that we can make a gel from an animal product (gelatin) but we can also replicate that with a plant product like pectin. The gel structure not only is important for structure, it is essential to keep the product from deforming, adding flavor, increasing stability, texture, etc. It is really interesting to know that we can easily make such products. After doing some research I found three products; shirataki (tofu) noodles, instant puddings, and gummy confectionaries all have gel structures and are pretty different from each other. All of the products are mixed gels meaning they contain more than one gelling agent. I want to look at the gelation process and the manner in which it is illustrated by all three. It is interesting that all three are pretty different from each other yet they are called gels. I am going to explore more in to this idea. All three are considered mixed gels. The gel structure not only is important for structure, it is essential to keep product from deforming, adding flavor, increasing stability, texture, etc. “Gels can be considered as soft glassy materials where the non-crystalline and random organization within the system induces a metastable state.” (Renard2006) I will look at the textures of all three foods and demonstrate how gels affect it. I am particularly interested in gummy confectionaries and their gel structures. Characterization of gels can be performed by using rheological measurements. They seem so complicated but they are pretty simple indeed. I have always been fascinated with confectionaries and how they can have the structure and texture that have. Gels are very intriguing and it is mesmerizing to know that a multitude of products that are and can be used for. The...
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...he gelling agents and on conditions of like the temperature, the presence of ions, the pH, and the concentration of gelling agents, etc. Characterization of gels can be performed by using rheological measurements. It is interesting that all three are pretty different from each other yet they are called gels. I looked at the textures of all three foods and demonstrated how gels affect it. My interest is in gummy confectionaries and their gel structures I have made me want to look at other similar products. I have always been fascinated with confectionaries and how they can have the structure and texture that have. After researching gel formation I have come to the conclusion that gels are versatile entities in the food industry, there is so much that can be done with them. It is all of these things that make gels interesting to me to learn about.
Solid A was identified to be sodium chloride, solid B was identified to be sucrose, and Solid C was identified to be corn starch. Within the Information Chart – Mystery White Solid Lab there are results that distinguishes itself from the other 4 experimental results within each test. Such as: the high conductivity and high melting point of sodium chloride, and the iodine reaction of corn starch. Solid A is an ionic compound due to its high melting point and high electrical conductivity (7), within the Information Chart – Mystery White Solid Lab there is only one ionic compound which is sodium chloride, with the test results of Solid A, it can be concluded that is a sodium chloride. Solid B was identified as sucrose due to its low electrical
A: The reaction with water and vinegar was the most useful in this experiment. The physical properties were very self explanatory because the texture of the powders was all different expect icing sugar and cornstarch. Also the Ph levels were very similar of six and seven for corn starch and icing sugar respectively. d) Q: How confident do you feel about your identification of the
After finding out that Xanthan Gum and Whey Protein Concentrate were combined in an emulsion that will not destabilize, it was tested at certain temperatures. When this emulsion was tested at 4℃, this emulsion stayed stable. At 12℃, it separated 2 mL. As the temperature got hotter, it separated quicker. At 50℃, it came apart 3 mL. After 15 minutes at 80℃, it had separated all 10 mL. With water at 4℃ the emulsion stayed together the longest.
Epithelia tissue : Epithelial tissue, the type of tissue that lines the surfaces and cavities of your body 's organs, epithelia may be composed of several layers of cells called compound epithelia or just a single layer known as simple epithelia.
Due to its unique properties and nutritional role, usage of starch in many food applications is currently increasing. It is widely used as a thickener agent, colloidal agent, colloidal stabilizer, bulking agent and water retention agent(Singh, Kaur, & McCarthy, 2007).Sensory qualities and suitability of specific end products depends upon the
Hydrocolloid dressings have been utilized in the midst of countless health care facilities due to the increasing number of decubitus ulcers. Decubitus ulcer, also commonly known as bedsores or pressure ulcers, is an exposed wound on your skin frequently occurring on the skin concealing bony areas. It is mutual among the elderly, people who devote prolonged periods of time in bed or a wheelchair, and individuals who cannot move particular body parts without assistance (Solan, 2014). Many diverse prevention dressings have been introduced across the years to diagnose pressure ulcers; this paper pursues to examine appropriate literature to evaluate and compare the efficacy of hydrocolloid dressing in patients with decubitus ulcers.
You might guess it’s a custom dreamed up by a modern-day, real-life Willy Wonka, but people have been chewing gum, in various forms, since ancient times. There’s evidence that some northern Europeans were chewing birch bark tar 9,000 years ago, possibly for enjoyment as well as such medicinal purposes as relieving toothaches. The ancient Maya chewed a substance called chicle, derived from the sapodilla tree, as a way to quench thirst or fight hunger, according to “Chicle: The Chewing Gum of the Americas” by Jennifer P. Mathews. The Aztecs also used chicle and even had rules about its social acceptability. Only kids and single women were allowed to chew it in public, notes Mathews. Married women and widows could chew it privately to freshen their breath, while men could chew it in secret to clean their teeth.
In today’s times, kids all over the world are making different types of slimes to keep themselves entertained. Slime has been around for many years, but recently there has been new ways to make slime at home. Slime can be made using many different ingredients. Some common ingredients used to make slime include; Borax, baking soda, contact lens solution, water, and liquid starch. All of these slime recipes have one ingredient in common, glue. Kids have an array of substances they can add to their slime mixture to create more fun. Additional substances can include food coloring, glitter, Orbeez, small toys, beads, or even confetti. Does decorating slime mixtures increase the consistency of a standard slime mixture? Orbeez can make the slime feel
Fryer, Peter, and Kerstin Pinschower. "The Material Science of Chocolate." Mrs Bulletin December 2000: 1-5.
The production of chocolate takes place in several stages. First, the bitter cacao seeds have to be fermented so that their intense bitter taste becomes milder. After fermentation, the beans are dried, cleaned and roasted. The cocoa mass is then obtained, which represents pure chocolate in rough form. When this mass is liquefied, it is transformed into chocolate liquor, which, on the other hand, may be further processed into cocoa solids or cocoa butter. Various chocolate products are produced as a result from different combinations of cocoa solids and cocoa butter as well as from adding other ingredients such as milk, sugar, all sorts of flavors, etc.
One of the main challenges that face the environment today is the threat of plastic materials in the environment. All forms and sizes of plastic are harmful to the environment; this paper looks at the effects of microplastics which are small forms of plastic that are at least 5mm in size. Due to their small size, the microplastics end up being ingested into the bodies of aquatic animals causing health consequences that are uncertain to the organisms. This review focuses on the susceptibility of marine organisms to the physical, chemical and biological uptake of microplastics.
Polyethylene (PE) is one of the most commonly used polymers which can be identified into two plastic identification codes: 2 for high-density polyethylene (HDPE) and 4 for low density polyethylene (LDPE). Polyethylene is sometimes called polyethene or polythene and is produced by an addition polymerisation reaction. The chemical formula for polyethylene is –(CH2-CH2)n– for both HDPE and LDPE. The formation of the polyethylene chain is created with the monomer ethylene (CH2=CH2).
According to Krishnan et al., (2017) halal issue is starting to influencing the awareness of consumer and market especially in the marketplace particularly in most Islamic countries. The awareness of consumer including non-muslim to purchased a halal product is raised due to some factors which are hygiene, quality, and safety of the product provided by a halal product. There are many issues that are related to the halal for example is gelatin. Gelatin is widely used in various industry because of its functionality especially in the food industry, pharmaceutical, cosmetic and photographic technology. The halal issue is raised when the gelatin that is used comes from prohibited sources such as pig, the animal that is not slaughter follow by shariah law such as bovine. Many food manufacturers are irresponsible to used gelatin from pig
Hydrogels are defined as networks made up of polymer chains which are hydrophilic. They are in some cases found as a solid dispersed in a liquid. where water acts as the medium dispersed. Hydrogels are natural, highly porous or artificial polymeric networks. The hydrophilic structure allows hydrogels to hold the significant amount of water within their three-dimension structural systems. The extensive employment of hydrogel products in some environmental and industrial areas of applications are very high importance. As time passed, natural hydrogels were replaced with artificial ones. This was due to their long service life, the wide variety of the raw chemical resources, high capacity of water absorption, and their stability. Artificial polymers have structures that are well defined and can be modified to produce tailor powerful functionality and degradability. The artificial of hydrogels can also occur from purely artificial components. The artificial hydrogels are stable in conditions of high and sharp temperature fluctuations. Recent research describes hydrogels as a two- or multi-component systems that are made of three-dimensional
Gluten in semolina is glassy; however, it becomes rubbery and elastic after addition of water. Strands and sheets will be form via inter-molecular bonds and this matrix aids in encapsulate the starch granules in pasta. Irreversible protein-protein cross-links are formed when the hydrated gluten is heated. At below 55˚C, starch will not absorb water. During heating, starch begins to lose its structure, becomes rubbery passing its glass transition and can absorb water readily. (Sissons