Chemistry for the Food Industry Page 1 of 1

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Chemistry for the Food Industry Page 1 of 1 Acetic Acid (Glacial, 56% & 84%) Salt Activated Carbon Silicones Adipic Acid Sodium Acetate Aluminum Stearate Sodium Ascorbate Amino Acid Sodium Acid Phosphate (SAP, Ammonium Acetate SAPP) Ammonium Bicarbonate Sodium Benzoate Ammonium Bifluoride Sodium Bicarbonate Ammonium Hydroxide Sodium Bisulfate Ammonium Sulfate Sodium Bisulfite Antimicrobials Sodium Carbonate (Light ,Dense) Aspartame Sodium Chloride Ascorbic Acid (Vitamin C) Sodium Citrate Bentonite Sodium Diacetate Benzaldehyde Sodium Erythorbate Benzoic Acid Sodium Gluconate Benzyl Alcohol Sodium Glutamate (MSG) BHA Sodium Hexametaphosphate BHT (SHMP) Bicarbonate of Soda Denatured Alcohols Methylparaben Sodium Hydrosulfite Bleach Dextrose Mineral Oils Sodium Hydroxide (All Grades) Calcium Acetate Diammonium Phosphate Molasses Sodium Hypochlorite Calcium Carbonate Diatomaceous Earth Monocalcium Phosphate Sodium Lactate Calcium Chloride Disodium Phosphate (DSP) Monosodium Phosphate Sodium Lauryl Sulfate Calcium Hydroxide Dowfrost MSG Sodium Metabisulfite Calcium Lactate Erythorbic Acid Olive Oil Sodium Nitrate Calcium Phosphate Ethyl Acetate Palm Oil Sodium Nitrite Calcium Stearate Ethyl Alcohol(Denatured) Palmitic Acid Sodium Propionate Canola Oil Ethyl Vanillin Peppermint Oil Sodium Sulfate Caramel Color Evaporated Cane Juice Petrolatum Sodium Sulfite Carboxymethylcellulose Ferric Chloride Phosphates Sodium Tripolyphosphate (STPP) Castor Oil Food Grade Oil Potassium Sorbic Acid Caustic Potash Fumaric Acid Potassium Tripolyphosphate Sorbitol Caustic Soda (All Grades) Garlic Juice Sodium Acid Soybean Oil Caustic Soda-Beads Garlic Oil Sodium Hexametaphosphate Starch Cellulose Gum Gluconic Acid Sodium Tripolyphosphate Stearic Acid Cetyl Alcohol Glucose Tetrapotasssium Pyrophosphate Sugar Chlorine, granular Glycerine Tetrasodium Pyrophosphate Sunflower Oil Citric Acid Glycerol Distearate Tricalcium Tartaric Acid Citronella Oil Glycerol Monostearate Trisodium Tocopherol (Vitamin E) Clove Oil Gum Arabic Polysorbates Trisodium Phosphate Cocoa Butter Heat Transfer Fluids Potassium Acetate Vanillin Coconut Oil Hydrogen Peroxide (35%, 50%) Potassium Carbonate Vitamin C Corn Oil Hydrogenated Vegetable Oil Potassium Chloride White Oils Corn Protein Isobutyl Alcohol Potassium Citrate Xanthan Gum Corn Starch Lactic Acid Potassium Hydroxide Yeast Corn Syrup Lactose Potassium Metabisulfite Zinc Oxide Cream of Tartar Lauric Acid Potassium Nitrate Zinc Stearate Cystine Lauryl Alcohol Potassium Phosphate Defoamers L-Cysteine Propionic Acid Lecithin Propylene Glycol (All Grades) Linoleic Acid Propylene Glycol Inhibited Magnesium Citrate Propyl Paraben Magnesium Hydroxide Prune Juice Concentrate Malic Acid Raisin Juice Concentrate Maltodextrin Rapeseed Oil Mango Seed Oil Saccharin.

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Chemicals Used for Chemical Manufacturing Page 1 of 2
Chemicals used for Chemical Manufacturing Page 1 of 2 Acetic Acid (Glacial, 56%) Glycol Ether PMA Acetone Glycol Ether PNB Acrylic Acid Glycol Ether PNP Activated Carbon Glycol Ether TPM Adipic Acid Glycols Aloe Vera Grease Aluminum Stearate Gum Arabic Aluminum Sulfate Heat Transfer Fluids Amino Acid Heptane Ammonium Acetate Hexane Ammonium Bicarbonate Hydrazine Hydrate Ammonium Biﬂuoride Hydrochloric Acid (Muriatic) Ammonium Chloride Hydrogen Peroxide Ammonium Citrate Hydroquinone Ammonium Hydroxide Hydroxylamine Sulfate Ammonium Laureth Sulfate Ice Melter Ammonium Lauryl Sulfate Imidazole Ammonium Nitrate Isobutyl Acetate Ammonium Persulfate Isobutyl Alcohol Ammonium Silicoﬂuoride Calcium Stearate Dipropylene Glycol Isopropanolamine Ammonium Sulfate Carboxymethylcellulose Disodium Phosphate Isopropyl Acetate Antifoams Caustic Potash D'Limonene Isopropyl Alcohol Antifreeze Caustic Soda (All Grades) Dodecylbenzene Sulfonic Acid Isopropyl Myristate Antimicrobials Caustic Soda (Beads, Prills) (DDBSA) Isopropyl Palmitate Antimony Oxide Cetyl Alcohol Dowfrost Itaconic Acid Aqua Ammonia Cetyl Palmitate Dowfrost HD Jojoba Oil Ascorbic Acid Chlorine, Granular Dowtherm SR-1 Keratin Barium Carbonate Chloroform Dowtherm 4000 Lactic Acid Barium Chloride Chromic Acid EDTA Lanolin Beeswax Citric Acid (Dry and Liquid) EDTA Plus Lauric Acid Bentonite Coal Epsom Salt Lauryl Alcohol Benzaldehyde Cocamide DEA Ethyl Acetate Lecithin Benzoic Acid Copper Nitrate Ethyl Alcohol (Denatured) Lime Benzyl Alcohol Copper Sulfate Ethylene Glycol Linoleic Acid Bicarbonate
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Product Information Sheet
September 17, 2015 productISOVACTIN information AA PLUS Nutrients 8.5 fl oz (250mL) per 100mL SKU 37002 Calories 186 74 Calories From Fat 57 23 NET WEIGHT 2 GAL (7.5 L) Protein Equivalent, g 20 8 Free Amino Acids, g 22 9 SERVING SIZE 8.5 fl oz (250mL) Carbohydrates, g 13 5 Sugar, g 5 2 SERVINGS PER PACKAGE 30 Sugar Alcohols, g 0 0 Dietary Fiber, g 2.8 1 Fat, g 6 2.4 24359-0702-03 REIMBURSEMENT CODE Saturated Fat, g 0.5 0.2 (for USA only) Trans Fat, g 0.0 0.0 DHA, mg 150.0 60.0 Cholesterol, mg 0.4 0 MEDICAL FOOD PRODUCT Vitamin A, IU 1100.0 440.0 For the dietary management of Isovaleric Acidemia. Dispensed by prescription. Vitamin C, mg 40.0 16.0 Isovactin AA Plus is a ready-to-drink metabolic formula product for Isovaleric Acidemia Vitamin D, IU 620.0 248.0 patients, over 1 year of age. Isovactin contains an advanced fortification blend. Product Vitamin E, IU 10.0 4.0 Vitamin K1, mcg 20.0 8.0 comes in a 250 mL carton. Vitamin K2 (MK-7), mcg 20.0 8.0 Thiamin (B1), mg 0.5 0.2 Riboflavin (B2), mg 0.5 0.2 Niacin (B3), mg 6.6 2.6 PRECAUTIONS For the dietary management of Isovaleric Acidemia (IVA) and Vitamin B6, mg 0.5 0.2 other disorders of leucine metabolism. Use as directed by physician. Must be Folic acid, mcg 186.0 74.4 administered under medical supervision only.
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Meat Curing and Sodium Nitrite
MEDIA MYTHCRUSHER Meat Curing and Sodium Nitrite The use of nitrite to produce cured meats like salami, ham, bacon and hot dogs, is a safe, regulated practice that has distinct public health benefits. However, much confusion and even mythology surrounds nitrite. Being mindful of key words and statistics and providing appropriate context can help reporters improve the accuracy of their coverage and the information that is passed on to readers and viewers. We’ve compiled ten tips to improve accuracy when writing about the use of sodium nitrite in cured meats. #1: Nitrite is not ‘unnatural’. Before the terms nitrate and nitrite are often used refrigeration was available, humans salted and interchangeably, meat companies mainly use dried meat to preserve it. It was discovered sodium nitrite to cure meat, not sodium nitrate. that the nitrate in saltpeter was extremely At the turn of the 20th century, German effective in causing a chemical reaction known scientists discovered nitrite (and not nitrate) as “curing.” Not only did this give meat a was the active form of these curing salts. When distinct taste and flavor, it also preserved it and added directly, rather than as nitrate, meat prevented the growth of Clostridium botulinum, processors can have better control of this which causes botulism. important curing ingredient and more closely manage how much they are adding. Later on, scientists came to understand that nitrate naturally found in the environment #3: Cured meats are a miniscule source of converts to nitrite when in the presence of total human nitrite intake. Scientists say that certain bacteria.
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Brochure-Product-Range.Pdf
PRODUCT RANGE 2015 edition ANSI Standard 60 NSF® CERTIFIED HALAL M ISLAMIC FOOD AND NUTRITION ® COUNCIL OF AMERICA Rue Joseph Wauters, 144 ISO 9001:2008 (Quality) / OHSAS 18001:2007 (Health/ B-4480 Engis Safety) / ISO 14001:2004 (Environment) / ISO 22000:2005 www.globulebleu.com (Food Safety) / FSSC 22000:2013 (Food Safety). Tel. +32 (0) 4 273 93 58 Our food grade phosphates are allergen free, GMO free, Fax. +32 (0) 4 275 68 36 BSE/TSE free. www.prayon.com mail. [email protected] Design by www.prayon.com PRODUCT RANGE | 11 TABLE OF CONTENTS HORTICULTURE APPLICATIONS HORTIPRAY® RANGE FOR HORTICULTURE* FOOD AND INDUSTRIAL APPLICATIONS PRODUCT NAME Bulk density P O pH N-NH Made 2 5 4 MONOAMMONIUM PHOSPHATE - NH4H2PO4 in 3 3 % 1% % Sodium orthophosphates ................................................................................... 03 g/cm lbs/ft indicative indicative indicative Water-soluble fertilisers. Sodium pyrophosphates .................................................................................... 04 HORTIPRAY® MAP Horticultural Grade 0.9 56 61 4.5 12 Sodium tripolyphosphates ................................................................................. 05 HORTIPRAY® MAP 12.60 Horticultural Grade 0.9 56 60 5 12.1 Water-soluble fertilisers; Sodium polyphosphates ..................................................................................... 06 HORTIPRAY® MAP anticalc Horticultural Grade 0.9 56 61 4.5 12 preventive action against clogging. Potassium orthophosphates .............................................................................
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(12) Patent Application Publication (10) Pub. No.: US 2017/0143022 A1 Wicker Et Al
US 20170143022A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2017/0143022 A1 Wicker et al. (43) Pub. Date: May 25, 2017 (54) COMPOSITIONS INCORPORATING AN (52) U.S. Cl. UMLAM FLAVORAGENT CPC ............... A2.3L 27/20 (2016.08); A23L 27/88 (2016.08); A23L 2/56 (2013.01); A23L 2780 (71) Applicant: Senomyx, Inc., San Diego, CA (US) (2016.08); A23L 27/30 (2016.08); A23K 20/10 (2016.05); A23K 50/40 (2016.05); A61K 47/22 (72) Inventors: Sharon Wicker, Carlsbad, CA (US); (2013.01) Tanya Ditschun, San Diego, CA (US) (21) Appl. No.: 14/948,101 (57) ABSTRACT The present invention relates to compositions containing (22) Filed: Nov. 20, 2015 flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancers, more particularly, Publication Classification savory (“umami”) taste modifiers, savory flavoring agents (51) Int. Cl. and savory flavor enhancers, for foods, beverages, and other AOIN 25/00 (2006.01) comestible compositions. Compositions comprising an A23K2O/It (2006.01) umami flavor agent or umami taste-enhancing agent in A6 IK 47/22 (2006.01) combination with one or more other food additives, prefer A2.3L 2/56 (2006.01) ably including a flavorant, herb, Spice, fat, or oil, are A23K 50/40 (2006.01) disclosed. US 2017/O 143022 A1 May 25, 2017 COMPOSITIONS INCORPORATING AN tions WO 02/06254, WO 00/63166 art, WO 02/064631, and UMAM FLAVORAGENT WO 03/001876, and U.S. Patent publication US 2003 0232407 A1. The entire disclosures of the articles, patent BACKGROUND OF THE INVENTION applications,
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Effect of Sodium Nitrite, Sodium Erythorbate and Organic Acid Salts on Germination and Outgrowth of Clostridium Perfringens Spores in Ham During Abusive Cooling
University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Dissertations, Theses, & Student Research in Food Science and Technology Food Science and Technology Department Fall 9-19-2011 Effect of Sodium Nitrite, Sodium Erythorbate and Organic Acid Salts on Germination and Outgrowth of Clostridium perfringens Spores in Ham during Abusive Cooling Mauricio A. Redondo University of Nebraska-Lincoln, [email protected] Follow this and additional works at: https://digitalcommons.unl.edu/foodscidiss Part of the Food Chemistry Commons, Food Microbiology Commons, and the Food Processing Commons Redondo, Mauricio A., "Effect of Sodium Nitrite, Sodium Erythorbate and Organic Acid Salts on Germination and Outgrowth of Clostridium perfringens Spores in Ham during Abusive Cooling" (2011). Dissertations, Theses, & Student Research in Food Science and Technology. 18. https://digitalcommons.unl.edu/foodscidiss/18 This Article is brought to you for free and open access by the Food Science and Technology Department at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Dissertations, Theses, & Student Research in Food Science and Technology by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. EFFECT OF SODIUM NITRITE, SODIUM ERYTHORBATE AND ORGANIC ACID SALTS ON GERMINATION AND OUTGROWTH OF CLOSTRIDIUM PERFRINGENS SPORES IN HAM DURING ABUSIVE COOLING By Mauricio Redondo-Solano A THESIS Presented to the Faculty of The Graduate College at the University of Nebraska In Partial Fulfillment of Requirements For the Degree of Master of Science Major: Food Science and Technology Under the supervision of Professor Harshavardhan Thippareddi Lincoln, Nebraska September, 2011 EFFECT OF SODIUM NITRITE, SODIUM ERYTHORBATE AND ORGANIC ACID SALTS ON GERMINATION AND OUTGROWTH OF CLOSTRIDIUM PERFRINGENS SPORES IN HAM DURING ABUSIVE COOLING Mauricio Redondo-Solano, M.
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Long-Term Calcium-Phosphorus Studies in Confined Dairy Cows
Long-Term Calcium-Phosphorus Studies in Confined Dairy Cows George Ward, Ph.D. E. P. Call, Ph.D. Dept. of Animal Sciences and Insdustry Kansas State University Manhattan, Kansas 66506 Modern dairy cows are under considerable stress ~tudy (Figures 1 and 2). Comparison of Figures 3 and consuming and metabolizing large quantities of feed 4 shows the influence of supplemental vitamin D on and synthesizing large quantities of milk. The calcium utilization. Cows producing more than 15 kg nutrient requirement for peak production in a cow's milk without vitamin D supplement had negative lactation usually exceeds her capacity for feed. The calcium balances with intakes to 250 g/day. We es combination of deficit consumption and obligatory timated the calcium requirement from the balances nutrient balance required for milk synthesis com with cows supplemented with vitamin Da and produc pounds that stress. Attempts to satisfy energy re ing in excess of 15 kg milk in Figure 4. We drew the quirements result in inordinate skewing of the ration requirement line where it included negative balances toward a large proportion of concentrate. above the line equal in number to positive balances Combination of extreme variation among rations below the line (10). This estimate was nearly twice and the vast requirement for nutrients to support the NRC requirement (11). Some of our contem heavy lactation emphasizes the need for adequate in poraries ascribe the deviation to short-time balances formation concerning nutrient requirements, but few longer ones are being reported. Graphic treatment of data from Forbes, et al. (3), availabilities, and interactions.
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Summary of Fracfocus 1.0 Hydraulic Fracturing Data User Guide for State Summaries
Summary of FracFocus 1.0 Hydraulic Fracturing Data User Guide for State Summaries The Ground Water Protection Council (GWPC) and the Interstate Oil and Gas Compact Commission (IOGCC) launched the FracFocus Chemical Disclosure Registry in 2011 to provide information to the public about the chemicals used in hydraulic fracturing fluids. Background on FracFocus 1.0 Operators submit information on the composition of fluids used for hydraulic fracturing operations at individual oil and gas production wells on specific dates. These submissions, or "disclosures" as they are commonly called, are searchable by the public and available as PDF files. Disclosures provide information on the fracture date, location, well number and name, well operator, intended production type of the well, depth, total water volume used, trade name and purpose of additives, and ingredients in fracturing fluid, as shown below. Operators initially disclosed information to FracFocus 1.0 voluntarily. During the period of time studied in this report (January 1, 2011 through February 28, 2013), 14 states enacted regulations requiring oil and gas production well operators to disclose hydraulic fracturing chemicals to the public. Four of these states require reporting to FracFocus (one allows reporting to the state, which will then submit the information to FracFocus), two states require reporting to both FracFocus and the state, three states offer the choice of reporting to the state or FracFocus, and five states require reporting directly to the state. Example disclosure from FracFocus 1 Summary of FracFocus 1.0 Hydraulic Fracturing Data User Guide for State Summaries How the EPA Conducted Its Analysis of FracFocus 1.0 Data The goal of this project was to gain a better understanding of the composition of fracturing fluid and water usage for hydraulic fracturing.
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Monosodium Phosphate 1 of 9 Anhydrous
SAFETY DATA SHEET Monosodium Phosphate 1 of 9 Anhydrous Complying with 1907/2006/EEC Regulation of 18 December 2006 Section 1. IDENTIFICATION OF THE SUBSTANCE/PREPARATION AND OF THE COMPANY/UNDERTAKING REACH Product name: Monosodium Phosphate Anhydrous Trade names: Monosodium Phosphate Anhydrous; MSP-Gr; MSP-Pw; Hi-C-510; Hi-C-511; Hi-C-512; Hi-C-516. Synonyms: Sodium Phosphate, Monobasic; Monosodium Dihydrogen Phosphate; Phosphoric acid, monosodium salt; MSP Chemical formula: NaH2PO4 Fertilizer formula: Not applicable Product type: Solid (powder or granular) Cas number: 7558-80-7 Use of the substance/preparation: Food processing-buffer, emulsifier. Pharmacopoeia - nutrient, buffer. Industries – water treatment, metal treatment, corrosion control, drilling mud, ceramics, acid-base cleaners. Company/undertaking identification Supplier/Manufacturer: Haifa Chemicals Ltd. P.O.B 10809, Haifa Bay 26120, Israel Tel: +972-4-8469961 Fax: +972-4-8469955 E-mail address of person responsible for this SDS: [email protected] Emergency telephone number: +972-4-8469603/4 (with hours of operation) Section 2. HAZARDS IDENTIFICATION Classification: The substance is not classified as dangerous according to Directive 67/548/EEC and its amendments. Most important hazards: CAUTION! Dust in high concentration may cause eye, skin and respiratory tract irritation. See section 11 for more detailed information on health effects and symptoms. SAFETY DATA SHEET Monosodium Phosphate 2 of 9 Anhydrous Section 3. COMPOSITION/INFORMATION ON INGREDIENTS Substance/preparation: Ingredient name CAS % EC number Classification number Monosodium Phosphate 7558-80-7 100% 231-449-2 - Anhydrous See section 16 for the full text of the R-phrases declared above There are no additional ingredients present which, within the current knowledge of the supplier and in the concentrations applicable, are classified as hazardous to health or the environment and hence require reporting in this section.
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Effect of Sodium Chloride on Some of the Chemical Reactions of Sodium Nitrite in Cured Meat Taekyu Park Iowa State University
Iowa State University Capstones, Theses and Retrospective Theses and Dissertations Dissertations 1984 Effect of sodium chloride on some of the chemical reactions of sodium nitrite in cured meat Taekyu Park Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/rtd Part of the Agriculture Commons, and the Food Science Commons Recommended Citation Park, Taekyu, "Effect of sodium chloride on some of the chemical reactions of sodium nitrite in cured meat " (1984). Retrospective Theses and Dissertations. 8208. https://lib.dr.iastate.edu/rtd/8208 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Retrospective Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. INFORMATION TO USERS This reproduction was made from a copy of a document sent to us for microfilming. While the most advanced technology has been used to photograph and reproduce this document, the quality of the reproduction is heavily dependent upon the quality of the material submitted. The following explanation of techniques is provided to help clarify markings or notations which may appear on this reproduction. 1.The sign or "target" for pages apparently lacking from the document photographed is "Missing Page(s)". If it was possible to obtain the missing page(s) or section, they are spHced into the film along with adjacent pages. This may have necessitated cutting througli an image and duplicating adjacent pages to assure complete continuity.
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Annex XV Dossier PROPOSAL for IDENTIFICATION of a SUBSTANCE AS a CATEGORY 1A OR 1B CMR, PBT, Vpvb OR a SUBSTANCE of an EQUIVALEN
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