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Ester Gum
Glycerol ester of wood rosin (or gum rosin), also known as glyceryl abietate or ester gum, is an oil-soluble food additive ( E number E445). The food-grade material is used in foods, beverages, and cosmetics to keep oils in suspension in water, and its name may be shortened in the ingredient list as glycerol ester of rosin. It is also used as an ingredient in the production of chewing gum and ice cream. To make the glycerol ester of wood rosin, refined wood rosin is reacted with glycerin to produce the glycerol ester. Glycerol ester of wood rosin is an alternative to brominated vegetable oil Brominated vegetable oil (BVO) is a complex mixture of plant-derived triglycerides that have been reacted to contain atoms of the element bromine bonded to the molecules. Brominated vegetable oil is used primarily to help emulsify citrus-flavored ... in citrus oil-flavored soft drinks. In some cases, both ingredients are used together. References {{reflist External linksStandard Term ... [...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] |
E Number
E numbers ("E" stands for "Europe") are codes for substances used as food additives, including those found naturally in many foods such as vitamin C, for use within the European Union (EU) and European Free Trade Association (EFTA). Commonly found on food labels, their safety assessment and approval are the responsibility of the European Food Safety Authority (EFSA). The fact that an additive has an E number implies that its use was at one time permitted in products for sale in the European Single Market; some of these additives are no longer allowed today. Having a single unified list for food additives was first agreed upon in 1962 with food colouring. In 1964, the directives for preservatives were added, in 1970 antioxidants were added, in 1974 emulsifiers, stabilisers, thickeners and gelling agents were added as well. Numbering schemes The numbering scheme follows that of the International Numbering System (INS) as determined by the '' Codex Alimentarius'' committee, t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suspension (chemistry)
In chemistry, a suspension is a heterogeneous mixture of a fluid that contains solid particles sufficiently large for sedimentation. The particles may be visible to the naked eye, usually must be larger than one micrometer, and will eventually settle, although the mixture is only classified as a suspension when and while the particles have not settled out. Properties A suspension is a heterogeneous mixture in which the solute particles do not dissolve, but get suspended throughout the bulk of the solvent, left floating around freely in the medium. The internal phase (solid) is dispersed throughout the external phase (fluid) through mechanical agitation, with the use of certain excipients or suspending agents. An example of a suspension would be sand in water. The suspended particles are visible under a microscope and will settle over time if left undisturbed. This distinguishes a suspension from a colloid, in which the colloid particles are smaller and do not settle. Colloids a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rosin
Rosin (), also called colophony or Greek pitch ( la, links=no, pix graeca), is a solid form of resin obtained from pines and some other plants, mostly conifers, produced by heating fresh liquid resin to vaporize the volatile liquid terpene components. It is semi-transparent and varies in color from yellow to black. At room temperature rosin is brittle, but it melts at stove-top temperature. It chiefly consists of various resin acids, especially abietic acid. The term ''colophony'' comes from , Latin for "resin from Colophon" ( grc, Κολοφωνία ῥητίνη, Kolophōnia rhētinē), an ancient Ionic city. Properties Rosin is brittle and friable, with a faint piny odor. It is typically a glassy solid, though some rosins will form crystals, especially when brought into solution. The practical melting point varies with different specimens, some being semi-fluid at the temperature of boiling water, others melting at 100 °C to 120 °C. It is very flammable, burni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glycerol
Glycerol (), also called glycerine in British English and glycerin in American English, is a simple triol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in lipids known as glycerides. Because it has antimicrobial and antiviral properties, it is widely used in wound and burn treatments approved by the U.S. Food and Drug Administration. Conversely, it is also used as a bacterial culture medium. It can be used as an effective marker to measure liver disease. It is also widely used as a sweetener in the food industry and as a humectant in pharmaceutical formulations. Because of its three hydroxyl groups, glycerol is miscible with water and is hygroscopic in nature. Structure Although achiral, glycerol is prochiral with respect to reactions of one of the two primary alcohols. Thus, in substituted derivatives, the stereospecific numbering labels the molecule with a "sn-" prefix before the stem name of the m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ester
In chemistry, an ester is a compound derived from an oxoacid (organic or inorganic) in which at least one hydroxyl group () is replaced by an alkoxy group (), as in the substitution reaction of a carboxylic acid and an alcohol. Glycerides are fatty acid esters of glycerol; they are important in biology, being one of the main classes of lipids and comprising the bulk of animal fats and vegetable oils. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. They perform as high-grade solvents for a broad array of plastics, plasticizers, resins, and lacquers, and are one of the largest classes of synthetic lubricants on the commercial market. Polyesters are important plastics, with monomers linked by ester moieties. Phosphoesters form the backbone of DNA molecules. Nitrate esters, such as nitroglycerin, are known for their explosive properties. '' Nomenclature Etymology Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brominated Vegetable Oil
Brominated vegetable oil (BVO) is a complex mixture of plant-derived triglycerides that have been reacted to contain atoms of the element bromine bonded to the molecules. Brominated vegetable oil is used primarily to help emulsify citrus-flavored soft drinks, preventing them from separating during distribution. Brominated vegetable oil has been used by the soft drink industry since 1931, generally at a level of about 8 ppm. Careful control of the type of oil used allows bromination of it to produce BVO with a specific density of 1.33 g/mL, which is noticeably greater than that of water (1 g/mL). As a result, it can be mixed with less-dense flavoring agents such as citrus flavor oil to produce a resulting oil, the density of which matches that of water or other products. The droplets containing BVO remain suspended in the water rather than separating and floating at the surface. Alternative food additives used for the same purpose include sucrose acetate isobutyrat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Resins
In polymer chemistry and materials science, resin is a solid or highly viscous substance of plant or synthetic origin that is typically convertible into polymers. Resins are usually mixtures of organic compounds. This article focuses on naturally occurring resins. Plants secrete resins for their protective benefits in response to injury. The resin protects the plant from insects and pathogens. Resins confound a wide range of herbivores, insects, and pathogens, while the volatile phenolic compounds may attract benefactors such as parasitoids or predators of the herbivores that attack the plant. Composition Most plant resins are composed of terpenes. Specific components are alpha-pinene, beta-pinene, delta-3 carene, and sabinene, the monocyclic terpenes limonene and terpinolene, and smaller amounts of the tricyclic sesquiterpenes, longifolene, caryophyllene, and delta-cadinene. Some resins also contain a high proportion of resin acids. Rosins on the other hand are less v ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Additives
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 t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Adhesives
Adhesive, also known as glue, cement, mucilage, or paste, is any non-metallic substance applied to one or both surfaces of two separate items that binds them together and resists their separation. The use of adhesives offers certain advantages over other binding techniques such as sewing, mechanical fastenings, or welding. These include the ability to bind different materials together, the more efficient distribution of stress across a joint, the cost-effectiveness of an easily mechanized process, and greater flexibility in design. Disadvantages of adhesive use include decreased stability at high temperatures, relative weakness in bonding large objects with a small bonding surface area, and greater difficulty in separating objects during testing. Adhesives are typically organized by the method of adhesion followed by ''reactive'' or ''non-reactive'', a term which refers to whether the adhesive chemically reacts in order to harden. Alternatively, they can be organized eithe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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