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Xanthan
Xanthan gum () is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent, emulsifier, and stabilizer that prevents ingredients from separating. It can be produced from simple sugars using a fermentation process and derives its name from the species of bacteria used, ''Xanthomonas campestris''. History Xanthan gum was discovered by Allene Rosalind Jeanes and her research team at the United States Department of Agriculture, and brought into commercial production by CP Kelco under the trade name Kelzan in the early 1960s. It was approved for use in foods in 1968 and is accepted as a safe food additive in the USA, Canada, European countries, and many other countries, with E number E415, and CAS number 11138-66-2. Xanthan gum derives its name from the species of bacteria used during the fermentation process, ''Xanthomonas campestris''. Uses Xanthan gum, 1%, can produce a significant increase in the viscosity of a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gluten-free Diet
A gluten-free diet (GFD) is a nutritional plan that strictly excludes gluten, which is a mixture of proteins found in wheat (and all of its species and hybrids, such as spelt, kamut, and triticale), as well as barley, rye, and oats. The inclusion of oats in a gluten-free diet remains controversial, and may depend on the oat cultivar and the frequent cross-contamination with other gluten-containing cereals. Gluten may cause both gastrointestinal and systemic symptoms for those with gluten-related disorders, including coeliac disease (CD), non-coeliac gluten sensitivity (NCGS), gluten ataxia, dermatitis herpetiformis (DH), and wheat allergy. In these people, the gluten-free diet is demonstrated as an effective treatment, but several studies show that about 79% of the people with coeliac disease have an incomplete recovery of the small bowel, despite a strict gluten-free diet. This is mainly caused by inadvertent ingestion of gluten. People with a poor understanding of a gluten-f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Additive
Food additives are substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities. Some additives have been used for centuries as part of an effort to preserve food, for example vinegar (pickling), salt (salting), smoke (smoking), sugar (crystallization), etc. This allows for longer-lasting foods such as bacon, sweets or wines. With the advent of processed foods in the second half of the twentieth century, many additives have been introduced, of both natural and artificial origin. Food additives also include substances that may be introduced to food indirectly (called "indirect additives") in the manufacturing process, through packaging, or during storage or transport. Numbering To regulate these additives and inform consumers, each additive is assigned a unique number called an "E number", which is used in Europe for all approved additives. This numbering scheme has now been adopted and extended by the '' Codex Alimentarius'' Commission to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stabilizer (food)
Food additives are substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities. Some additives have been used for centuries as part of an effort to preserve food, for example vinegar (pickling), salt (salting), smoke ( smoking), sugar ( crystallization), etc. This allows for longer-lasting foods such as bacon, sweets or wines. With the advent of processed foods in the second half of the twentieth century, many additives have been introduced, of both natural and artificial origin. Food additives also include substances that may be introduced to food indirectly (called "indirect additives") in the manufacturing process, through packaging, or during storage or transport. Numbering To regulate these additives and inform consumers, each additive is assigned a unique number called an " E number", which is used in Europe for all approved additives. This numbering scheme has now been adopted and extended by the '' Codex Alimentarius'' Commi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Allene Jeanes
Allene Rosalind Jeanes (July 19, 1906 – December 11, 1995) was an American chemical researcher, whose studies focused mainly on carbohydrates and the development of Dextran, a substance that replaced blood plasma in the Korean War. A member of the American Chemical Society, Jeanes published over 60 works, compiled 24 presentations, and received ten patents. Early life and education Jeanes was born July 19, 1906, in Waco, Texas to Viola (Herring) and Largus Elonzo Jeanes, a switchman and later a yardmaster for the Cotton Belt Route of the St. Louis Southwestern Railway. In 1928, she received a bachelor's degree from Baylor University; in 1929, Jeanes obtained a master's degree from the University of California, Berkeley. She was Jewish. From 1930 to 1935, Jeanes was employed as the head science teacher at Athens College in Athens, Alabama. From 1936 to 1937, she held a position as chemistry instructor at the University of Illinois. She received her PhD in organic chemistry f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polysaccharide
Polysaccharides (), or polycarbohydrates, are the most abundant carbohydrates found in food. They are long chain polymeric carbohydrates composed of monosaccharide units bound together by glycosidic linkages. This carbohydrate can react with water (hydrolysis) using amylase enzymes as catalyst, which produces constituent sugars (monosaccharides, or oligosaccharides). They range in structure from linear to highly branched. Examples include storage polysaccharides such as starch, glycogen and galactogen and structural polysaccharides such as cellulose and chitin. Polysaccharides are often quite heterogeneous, containing slight modifications of the repeating unit. Depending on the structure, these macromolecules can have distinct properties from their monosaccharide building blocks. They may be amorphous or even insoluble in water. When all the monosaccharides in a polysaccharide are the same type, the polysaccharide is called a homopolysaccharide or homoglycan, but when more t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Drilling Mud
In geotechnical engineering, drilling fluid, also called drilling mud, is used to aid the drilling of boreholes into the earth. Often used while drilling oil and natural gas wells and on exploration drilling rigs, drilling fluids are also used for much simpler boreholes, such as water wells. One of the functions of drilling mud is to carry cuttings out of the hole. The three main categories of drilling fluids are: water-based muds (WBs), which can be dispersed and non-dispersed; non-aqueous muds, usually called oil-based muds (OBs); and gaseous drilling fluid, in which a wide range of gases can be used. Along with their formatives, these are used along with appropriate polymer and clay additives for drilling various oil and gas formations. The main functions of drilling fluids include providing hydrostatic pressure to prevent formation fluids from entering into the well bore, keeping the drill bit cool and clean during drilling, carrying out drill cuttings, and suspending t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Xanthomonas Campestris
''Xanthomonas campestris'' is a bacterium that causes a variety of plant diseases, including "black rot" in cruciferous vegetables and bacterial wilt of turfgrass. It is also used in the commercial production of xanthan gum, a high-molecular-weight polysaccharide which has many important uses, especially in the food industry. Pathovars (pv. means pathovar, a type of classification based on the host plant that is attacked by ''Xanthomonas campestris'') * ''Xanthomonas campestris'' pv. ''armoraciae'' * ''Xanthomonas campestris'' pv. ''begoniae'' A * ''Xanthomonas campestris'' pv. ''begoniae'' B * ''Xanthomonas campestris'' pv. ''campestris'' * ''Xanthomonas campestris'' pv. ''cannabis'' * ''Xanthomonas campestris'' pv. ''carota'' * ''Xanthomonas campestris'' pv. ''corylina'' * ''Xanthomonas campestris'' pv. ''dieffenbachiae'' * ''Xanthomonas campestris'' pv. ''glycines'' syn. ''Xanthomonas axonopodis'' pv. ''glycines'' * ''Xanthomonas campestris'' pv. ''graminis'' * ''Xanthomon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thickening Agent
A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering their taste; thickeners are also used in paints, inks, explosives, and cosmetics. Thickeners may also improve the suspension of other ingredients or emulsions which increases the stability of the product. Thickening agents are often regulated as food additives and as cosmetics and personal hygiene product ingredients. Some thickening agents are gelling agents (gellants), forming a gel, dissolving in the liquid phase as a colloid mixture that forms a weakly cohesive internal structure. Others act as mechanical thixotropic additives with discrete particles adhering or interlocking to resist strain. Thickening agents can also be used when a medical condition such as dysphagia causes difficulty in swallowing. Thickened liquids play a vital role in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food production, it may more broadly refer to any process in which the activity of microorganisms brings about a desirable change to a foodstuff or beverage. The science of fermentation is known as zymology. In microorganisms, fermentation is the primary means of producing adenosine triphosphate (ATP) by the degradation of organic nutrients anaerobically. Humans have used fermentation to produce foodstuffs and beverages since the Neolithic age. For example, fermentation is used for preservation in a process that produces lactic acid found in such sour foods as pickled cucumbers, kombucha, kimchi, and yogurt, as well as for producing alcoholic beverages such as wine and beer. Fermentation also occurs within the gastrointestinal tracts of all a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hydrogel
A hydrogel is a crosslinked hydrophilic polymer that does not dissolve in water. They are highly absorbent yet maintain well defined structures. These properties underpin several applications, especially in the biomedical area. Many hydrogels are synthetic, but some are derived from nature. The term 'hydrogel' was coined in 1894. Chemistry Classification The crosslinks which bond the polymers of a hydrogel fall under two general categories: physical and chemical. Chemical hydrogels have covalent cross-linking bonds, whereas physical hydrogels have non-covalent bonds. Chemical hydrogels result in strong irreversible gels due to the covalent bonding, and they may also possess harmful properties which makes them unfavourable for medical applications. Physical hydrogels on the other hand have high biocompatibility, aren’t toxic, and are also easily reversible, by simply changing an external stimulus such as pH or temperature; thus they are favourable for use in medical applicat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tissue Engineering
Tissue engineering is a biomedical engineering discipline that uses a combination of Cell (biology), cells, engineering, Materials science, materials methods, and suitable biochemistry, biochemical and physicochemical factors to restore, maintain, improve, or replace different types of biology, biological tissues. Tissue engineering often involves the use of cells placed on tissue scaffolds in the formation of new viable tissue for a medical purpose but is not limited to applications involving cells and tissue scaffolds. While it was once categorized as a sub-field of biomaterials, having grown in scope and importance it can be considered as a field of its own. While most definitions of tissue engineering cover a broad range of applications, in practice the term is closely associated with applications that repair or replace portions of or whole tissues (i.e. bone, Autologous chondrocyte implantation, cartilage, blood vessels, Urinary bladder, bladder, skin, muscle etc.). Often, t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tissue Engineering
Tissue engineering is a biomedical engineering discipline that uses a combination of Cell (biology), cells, engineering, Materials science, materials methods, and suitable biochemistry, biochemical and physicochemical factors to restore, maintain, improve, or replace different types of biology, biological tissues. Tissue engineering often involves the use of cells placed on tissue scaffolds in the formation of new viable tissue for a medical purpose but is not limited to applications involving cells and tissue scaffolds. While it was once categorized as a sub-field of biomaterials, having grown in scope and importance it can be considered as a field of its own. While most definitions of tissue engineering cover a broad range of applications, in practice the term is closely associated with applications that repair or replace portions of or whole tissues (i.e. bone, Autologous chondrocyte implantation, cartilage, blood vessels, Urinary bladder, bladder, skin, muscle etc.). Often, t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
