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Food Industry
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High Speed Reclamation
of Confectionery
Confectionery may require reclamation or reworking for a number of reasons; When high speed production lines stop because of a problem downstream, such as a fault in coating machines or a breakdown in the packing line. |
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Production of Cream Liqueurs
Cream liqueurs are an emulsion of cream with an alcoholic spirit such as brandy, whisky, vodka, etc. which may be in highly concentrated form. |
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Refining of Edible Oils
Edible oils obtained from coconut, corn, cottonseed, olive, palm, peanut, soybean and sunflower etc. contain gums and other impurities which are removed by degumming, neutralizing and bleaching processes. |
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Production of Flavored
Milk Drinks
Flavored milk drinks are available in many varieties. Viscosities range from that of whole milk, to “thick milkshake” products which achieve their viscosity through use of thickening additives, sometimes in combination with freezing. |
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Production of Flavor Emulsions
Flavor Emulsions are used in a wide range of foods, carbonated soft drinks and dairy products.
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Preparation of
Ice Cream Mixes
Ice cream mixes are formulated from either whole milk, skim milk, cream, or in some cases water, with a number of added ingredients (see table). In many countries, legislation covers the composition and labeling of products. These regulations restrict the use of certain ingredients and specify minimum content of fat and total solids. |
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Ice Cream Manufacture -- Hydration of Stabilisers and Emulsifiers
Stabilisers and Emulsifiers make up only a small proportion of an ice cream mix (typically no more than 1%) but contribute a number of properties to the product: |
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Preparation of Margarine
and Low Fat Spreads
Margarine is a blend of around 80% vegetable oil or animal fat, and 20% water with added salt, flavorings, color, and preservatives. In many countries these proportions are controlled by legislation. Low fat spreads have similar ingredients, however the oil content can be as low as 20%. |
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Premixes for Mousses and other Aerated Desserts
A mousse is typically a dessert which has set with a light foam-like consistency. This structure is obtained by the combined effects of functional ingredients – a gelling/stabilizing agent and a foaming agent – and the whipping process used in manufacture. Ingredients are similar to those used in ice cream or yogurt premixes, although higher percentages of gelling agent are used. These include gelatin, carrageenan, xanthan gum, guar gum, locust bean gum and alginates. Whipping agents include egg white (in “traditional” products), whey proteins, sodium and calcium stearoyl lactylates and lactic acid esters of mono-and di-glycerides of fatty acids. Some ingredients provide both gelling/stabilizing and foaming properties. |
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