DOCSLIB.ORG

Item Name Ingredients

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Item Name Ingredients ITEM NAME INGREDIENTS Capture Total Triple Correcting Aqua (Water), Cyclopentasiloxane, PEG-9 Polydimethylsiloxyethyl DImethicone, Serum Foundation 20ml Nb033 Titanium Dioxide [Nano], Glycerin, Pentylene Glycol, Phenyl Trimethicone, Ethylhexyl Glycol, Diphenyl Dimethicone/ Vinyl Diphenyl Dimethicone/ Silsesquioxanw Crosspolymer, Sorbitan Sesquioleate, Butylene Glycol Dicaprylate/ Dicaprate, Aluminum Hydroxide, Stearic Acid, Phenoxyethanol, Dimethiconol, Sodium Myristoyl Glutamate, Alumina, Acrylates/ Dimethicone<br>Copolymer, Sodium Chloride, Tetrasodium EDTA, Dimethicone/ Vinyl Dimethicone Crosspolymer, Parfum (Fragrance), Dimethicone, Tocopheryl Acetate, Butylphenyl Methylpropional, Limonene, Alcohol, BHT, Alpha-Isomethyl Ionone, Sodium Tocopheryl Phosphate, Geraniol, Secale Cereale (Rye) Seed Extract, Malva Sylvestris (Mallow) Extract, Hydrolyzed Rice Protein, Aframomum Angustifolium Seed Extract, Sodium Benzoate, Polygonum Bistorta Root Extract, Tocopherol Hydra Life Bb Creme Spf 30 50ml Active: Octinoxate (Ethylhexyl Methoxycinnamate) 3.75%, Titanium Dioxide 3.55%, Sunny Amber Oxybenzone (Benzophenone -3) 1.00% Other: Aqua (Water), Titanium Dioxide, Methyl Trimethicone, Butylene Glycol Dicaprylate/Dicaprate, C12-15 Alkyl Benzoate, Glycerin, Isododecane, Cetyl PEG/PPG-10/1 Dimethicone, Butylene Glycol, Nylon 6/12, Alcohol, Iron Oxides, Betaine, Magnesium Sulfate, Phenoxyethanol, Aluminum Stearate, Disteardimonium Hectorite, Sorbitan Sesquioleate, Rosa Hybrid Flower Extract, Malva Sylvestris (Mallow) Extract, Sodium Hyaluronate, Ajuga Turkestanica Extract, Centella Asiatica Leaf Extract, Hyaluronic Acid, Iron Oxides, Polyhydroxystearic Acid, Sodium Myristoyl Glutamate, Caprylyl Glycol, Alumina, Tocopheryl Acetate, Parfum (Fragrance), Propylene Carbonate, Iron Oxides, BHT, Aluminum Hydroxide, Citronellol, Limonene Skin Eclat Satin Moisture Release Butane, Water, Cyclopentasiloxane, Propane, Nylon-12, Cocoglycerides, Sodium Satin Makeup 20ml Nb200 Lactate, Sorbitan Isostearate, Glycerin, Caprylyl Dimethicone Ethoxy Glucoside, Dimethicone Crosspolymer, Aluminum/Magnesium Hydroxide Stearate, Cetearyl Ethylhexanoate, Silica, Sodium Chloride, Methylparaben, Potassium Sorbate, Propylparaben, Camellia Sinensis Leaf Extract, Fragrance, Zinc Stearate, Zea Mays (Corn) Oil, Hexyl Cinnamal, Linalool, Tocopherol, Benzyl Salicylate, Ascorbyl Palmitate, Butylphenyl Methylpropional, Hydroxycitronellal, Hydroxyisohexyl 3- Cyclohexene, Carboxaldehyde, Citronellol Skin Forever & Ever Wear Spf 35 Pa Octinoxate 4%, Titanium Dioxide 4.38%. Inactive: Cyclopentasiloxane, Aqua (Water), Nb032 20ml Isododecane, Alcohol, Diphenyl Dimethicone/Vinyl Diphenyl Dimethicone/Silsesquioxane Crosspolymer, PEG-9 Polydimethylsiloxyethyl Dimethicone, Polysilicone-11, Methyl Methacrylate Crosspolymer, Mica, Aluminum Hydroxide, Acrylates/Dimethicone Copolymer, Isononyl Isononanoate, Phenyl Trimethicone, Silica, Butylene Glycol, Dimethicone, Disteardimonium Hectorite, Stearic Acid, Phenoxyethanol, Propylene Carbonate, Tetrasodium EDTA, Parfum (Fragrance), Algin, Rosa Multiflora Fruit Extract, Acacia Senegal Gum, Sodium Myristoyl Glutamate, Linalool, BHT, Limonene, Butylphenyl Methylpropional, Xanthan Gum, Serine, Sodium Stearate, Citronellol, Atelocollagen, Zinc Gluconate, Sodium Hyaluronate, Sodium Chloride, Tocopherol. May Contain: Iron Oxides, Titanium Dioxide Skin Eclat Satin Moisture Release Butane, Water, Cyclopentasiloxane, Propane, Nylon-12, Cocoglycerides, Sodium Satin Makeup 20ml Nb202 Lactate, Sorbitan Isostearate, Glycerin, Caprylyl Dimethicone Ethoxy Glucoside, Dimethicone Crosspolymer, Aluminum/Magnesium Hydroxide Stearate, Cetearyl Ethylhexanoate, Silica, Sodium Chloride, Methylparaben, Potassium Sorbate, Propylparaben, Camellia Sinensis Leaf Extract, Fragrance, Zinc Stearate, Zea Mays (Corn) Oil, Hexyl Cinnamal, Linalool, Tocopherol, Benzyl Salicylate, Ascorbyl Palmitate, Butylphenyl Methylpropional, Hydroxycitronellal, Hydroxyisohexyl 3- Cyclohexene, Carboxaldehyde, Citronellol Skin Forever & Ever Wear Spf 35 Pa Octinoxate 4%, Titanium Dioxide 4.38%. Inactive: Cyclopentasiloxane, Aqua (Water), Nb033 20ml Isododecane, Alcohol, Diphenyl Dimethicone/Vinyl Diphenyl Dimethicone/Silsesquioxane Crosspolymer, PEG-9 Polydimethylsiloxyethyl Dimethicone, Polysilicone-11, Methyl Methacrylate Crosspolymer, Mica, Aluminum Hydroxide, Acrylates/Dimethicone Copolymer, Isononyl Isononanoate, Phenyl Trimethicone, Silica, Butylene Glycol, Dimethicone, Disteardimonium Hectorite, Stearic Acid, Phenoxyethanol, Propylene Carbonate, Tetrasodium EDTA, Parfum (Fragrance), Algin, Rosa Multiflora Fruit Extract, Acacia Senegal Gum, Sodium Myristoyl Glutamate, Linalool, BHT, Limonene, Butylphenyl Methylpropional, Xanthan Gum, Serine, Sodium Stearate, Citronellol, Atelocollagen, Zinc Gluconate, Sodium Hyaluronate, Sodium Chloride, Tocopherol. May Contain: Iron Oxides, Titanium Dioxide. Skin Forever & Ever Wear Spf 35 Pa Water, Cyclohexasiloxane, Glycerin, Birda Ferment Lydate, Alcohol Denat., Nb040 20ml Pentaerythrityl Tetraethylhexanoate, Polysilicone-11, Caprylic/Capric Triglyceride, Dimethicone, PTFE, Methylslanol/Silicate Crosspolymer, Rhamnose Hydroxypropyl Terahydropyrantricl, Phenoxyethanol, Ammonium Polyacryldemithyltauramide, Ammonium Polyacryloyldimethyl Taurate, Propylene Glycol, Ammonium Acryldimethyltaurate/Steareth-8 Methacrylate, Copolymer, Titanium Dioxide, Chlorphenesin, Diemthiconol, Mica, Stearaluminum Hectorite, Hydrogenated Vegetable Oil, Disodium EDTA, Propylene Carbonate, Adensoine, Sodium Benzoate, Polygonum Fagopyrum Extract/Polygonum Fagopyrum Seed, Chondrus Crispus (Carrageenan), Salicloyl Phytosphingosine, Iron Oxides, Parfum Skin Forever & Ever Wear Spf 35 Pa Octinoxate 4%, Titanium Dioxide 4.38%. Inactive: Cyclopentasiloxane, Aqua (Water), Nb022 20ml Isododecane, Alcohol, Diphenyl Dimethicone/Vinyl Diphenyl Dimethicone/Silsesquioxane Crosspolymer, PEG-9 Polydimethylsiloxyethyl Dimethicone, Polysilicone-11, Methyl Methacrylate Crosspolymer, Mica, Aluminum Hydroxide, Acrylates/Dimethicone Copolymer, Isononyl Isononanoate, Phenyl Trimethicone, Silica, Butylene Glycol, Dimethicone, Disteardimonium Hectorite, Stearic Acid, Phenoxyethanol, Propylene Carbonate, Tetrasodium EDTA, Parfum (Fragrance), Algin, Rosa Multiflora Fruit Extract, Acacia Senegal Gum, Sodium Myristoyl Glutamate, Linalool, BHT, Limonene, Butylphenyl Methylpropional, Xanthan Gum, Serine, Sodium Stearate, Citronellol, Atelocollagen, Zinc Gluconate, Sodium Hyaluronate, Sodium Chloride, Tocopherol. May Contain: Iron Oxides, Titanium Dioxide Hydra Life Bb Creme Sfp 30 50 Active: Octinoxate (Ethylhexyl Methoxycinnamate) 3.75%, Titanium Dioxide 3.55%, Golden Peach Oxybenzone (Benzophenone -3) 1.00% Other: Aqua, Titanium Dioxide, Methyltrimethicone, Butylene Glycol Dicaprylate/Dicaprate, C12-15 Alkyl Benzoate, Glycerin, Isododecane, Cetyl PEG/PPG-10/1 Dimethicone, Butylene Glycol, Nylon 6/12, Alcohol, Iron Oxides, Betaine, Magnesium Sulfate, Phenoxyethanol, Aluminum Stearate, Disteardimonium Hectorite, Sorbitan Sesquioleate, Rosa Hybrid Flower Extract, Malva Sylvestris (Mallow) Extract, Sodium Hyaluronate, Ajuga Turkestanica Extract, Centella Asiatica Leaf Extract, Hyaluronic Acid, Iron Oxides, Polyhydroxystearic Acid, Sodium Myristoyl Glutamate, Caprylyl Glycol, Alumina, Tocopheryl Acetate, Parfum (Fragrance), Propylene Carbonate, Iron Oxides, BHT, Aluminum Hydroxide, Citronellol, Limonene Skin Forever & Ever Wear Spf 35 Pa Octinoxate 4%, Titanium Dioxide 4.38%. Inactive: Cyclopentasiloxane, Aqua (Water), Nb010 20ml Isododecane, Alcohol, Diphenyl Dimethicone/Vinyl Diphenyl Dimethicone/Silsesquioxane Crosspolymer, PEG-9 Polydimethylsiloxyethyl Dimethicone, Polysilicone-11, Methyl Methacrylate Crosspolymer, Mica, Aluminum Hydroxide, Acrylates/Dimethicone Copolymer, Isononyl Isononanoate, Phenyl Trimethicone, Silica, Butylene Glycol, Dimethicone, Disteardimonium Hectorite, Stearic Acid, Phenoxyethanol, Propylene Carbonate, Tetrasodium EDTA, Parfum (Fragrance), Algin, Rosa Multiflora Fruit Extract, Acacia Senegal Gum, Sodium Myristoyl Glutamate, Linalool, BHT, Limonene, Butylphenyl Methylpropional, Xanthan Gum, Serine, Sodium Stearate, Citronellol, Atelocollagen, Zinc Gluconate, Sodium Hyaluronate, Sodium Chloride, Tocopherol. May Contain: Iron Oxides, Titanium Dioxide Skin Forever & Ever Wear Spf 20 Octinoxate 4%, Titanium Dioxide 4.38%. Inactive: Cyclopentasiloxane, Aqua (Water), 30ml Isododecane, Alcohol, Diphenyl Dimethicone/Vinyl Diphenyl Dimethicone/Silsesquioxane Crosspolymer, PEG-9 Polydimethylsiloxyethyl Dimethicone, Polysilicone-11, Methyl Methacrylate Crosspolymer, Mica, Aluminum Hydroxide, Acrylates/Dimethicone Copolymer, Isononyl Isononanoate, Phenyl Trimethicone, Silica, Butylene Glycol, Dimethicone, Disteardimonium Hectorite, Stearic Acid, Phenoxyethanol, Propylene Carbonate, Tetrasodium EDTA, Parfum (Fragrance), Algin, Rosa Multiflora Fruit Extract, Acacia Senegal Gum, Sodium Myristoyl Glutamate, Linalool, BHT, Limonene, Butylphenyl Methylpropional, Xanthan Gum, Serine, Sodium Stearate, Citronellol, Atelocollagen, Zinc Gluconate, Sodium Hyaluronate, Sodium Chloride, Tocopherol. May Contain: Iron Oxides, Titanium Dioxide. Skin Forever & Ever Wear Spf 35 Pa Active Ingredients: Octinoxate 4%, Titanium Dioxide 4.38%. Inactive: Nb023 20ml Cyclopentasiloxane, Aqua (Water), Isododecane, Alcohol, Diphenyl Dimethicone/Vinyl Diphenyl Dimethicone/Silsesquioxane Crosspolymer, PEG-9 Polydimethylsiloxyethyl Dimethicone, Polysilicone-11, Methyl Methacrylate Crosspolymer, Mica, Aluminum Hydroxide,
Load more

Recommended publications
  • Effects of Polyols on the Processing and Qualities of Wheat Tortillas'
    BREADMAKING Effects of Polyols on the Processing and Qualities of Wheat Tortillas' E. L. SUHENDRO, 2 R. D. WANISKA,2 L. W. ROONEY, 2 and M. H. GOMEZ 3 ABSTRACT Cereal Chem. 72(l):122-127 Effects of polyols on processing of hot-press wheat tortillas were evalu- Doughs containing 6% polyols, except maltitol, were stickier and less ated. Hot-press wheat tortillas with 0, 2, 4, or 6% glycerol were prepared machinable than control doughs. Tortillas prepared from 10.2% protein from wheat flour of 10.2, 11.0, or 11.5% protein content. Tortillas with flour with or without polyols were less rollable during storage compared 2, 4, or 6% propylene glycol, sorbitol, or maltitol were prepared from to those prepared from higher protein flours. Tortillas containing glycerol the 11.0% protein flour. Farinograph and alveograph values, dough mixing had less moisture, higher liquid content, and improved shelf-stability, characteristics and machinability, rollability over time, sensory evaluation, except when prepared from low protein flour. Water activity decreased water holding capacity, total liquid content, and water activity were deter- with increasing polyol level. Propylene glycol and glycerol were more mined. Low protein (10.2%) flour required less water, shorter mixing effective in decreasing water activity than sorbitol and maltitol. Formulas time, and yielded tortilla doughs that were less machinable compared containing 4% polyols and Ž11.0% protein flour had good machinability to other flours. Water absorption decreased with increasing polyol level. and yielded acceptable tortillas with improved rollability during storage. The increased production of wheat tortillas in the United States Propylene glycol (J.T.
    [Show full text]
  • Polyols Have a Variety of Functional Properties That Make Them Useful Alternatives to Sugars in Applications Including Baked Goods
    Polyols have a variety of functional properties that make them useful alternatives to sugars in applications including baked goods. Photo © iStockphoto.com/Synergee pg 22 09.12 • www.ift.org BY LYN NABORS and THERESA HEDRICK SUGAR REDUCTION WITH Polyols Polyols are in a unique position to assist with reduced-sugar or sugar-free reformulations since they can reduce calories and complement sugar’s functionality. ugar reduction will be an important goal over the of the product’s original characteristics may still be main- next few years as consumers, government, and in- tained with the replacement of those sugars by polyols. Sdustry alike have expressed interest in lower-calorie In addition, excellent, good-tasting sugar-free products and lower-sugar foods. The 2010 Dietary Guidelines for can be developed by using polyols. Polyols are in a unique Americans put a strong emphasis on consuming fewer position to assist with reduced-sugar or sugar-free refor- calories and reducing intake of added sugars. The In- mulations; since they are only partially digested and ab- stitute of Medicine (IOM) held a public workshop in sorbed, they can reduce calories and complement sugar’s November 2010 to discuss ways the food industry can functionality. Polyols provide the same bulk as sugars and use contemporary and innovative food processing tech- other carbohydrates. Additionally, polyols have a clean, nologies to reduce calorie intake in an effort to reduce sweet taste, which is important since consumers are not and prevent obesity, and in October 2011 recommended likely to sacrifice taste for perceived health benefits. Poly- front-of-package labeling that includes rating the product ols have a host of other functional properties that make based on added sugars content.
    [Show full text]
  • Sweet Sensations by Judie Bizzozero | Senior Editor
    [Confections] July 2015 Sweet Sensations By Judie Bizzozero | Senior Editor By R.J. Foster, Contributing Editor For many, terms like “reduced-sugar” or “sugar-free” do not go with the word “candy.” And yet, the confectionery industry is facing growing demand for treats that offer the taste people have grown to love without the adverse health effects they’re looking to avoid. Thankfully, there is a growing palette of ingredients from which candy makers can paint a new picture of sweetness that will be appreciated by the even most discerning of confectionery critics. SUGAR ALCOHOLS Also referred to as polyols, sugar alcohols are a common ingredient in reduced-sugar and sugar-free applications, especially confections. Funny thing, they’re not sugars or alcohols. Carbohydrate chains composed of monomeric, dimeric and polymeric units, polyols resemble both sugars and alcohols, but do not contain an ethanol molecule. All but two sugar alcohols are less sweet than sugar. Being only partially digestible, though, replacing a portion of a formulation’s sugar with a sugar alcohol reduces total calories without losing bulk (which can occur when replacing sugar with high-intensity sweeteners). Unique flavoring, texturizing and moisture-controlling effects also make polyols well-suited for confectionery products. Two very common and very similar monomeric polyols are sorbitol and mannitol. Present in a variety of fruits and vegetables, both are derived from products of cornstarch hydrolysis. Sorbitol is made via hydrogenation of glucose, which is why sorbitol is sometimes referred to as glucitol. Mannitol is created when fructose hydrogenation converts fructose into mannose, for which the final product, mannitol, is named.
    [Show full text]
  • Sugar Alcohols a Sugar Alcohol Is a Kind of Alcohol Prepared from Sugars
    Sweeteners, Good, Bad, or Something even Worse. (Part 8) These are Low calorie sweeteners - not non-calorie sweeteners Sugar Alcohols A sugar alcohol is a kind of alcohol prepared from sugars. These organic compounds are a class of polyols, also called polyhydric alcohol, polyalcohol, or glycitol. They are white, water-soluble solids that occur naturally and are used widely in the food industry as thickeners and sweeteners. In commercial foodstuffs, sugar alcohols are commonly used in place of table sugar (sucrose), often in combination with high intensity artificial sweeteners to counter the low sweetness of the sugar alcohols. Unlike sugars, sugar alcohols do not contribute to the formation of tooth cavities. Common Sugar Alcohols Arabitol, Erythritol, Ethylene glycol, Fucitol, Galactitol, Glycerol, Hydrogenated Starch – Hydrolysate (HSH), Iditol, Inositol, Isomalt, Lactitol, Maltitol, Maltotetraitol, Maltotriitol, Mannitol, Methanol, Polyglycitol, Polydextrose, Ribitol, Sorbitol, Threitol, Volemitol, Xylitol, Of these, xylitol is perhaps the most popular due to its similarity to sucrose in visual appearance and sweetness. Sugar alcohols do not contribute to tooth decay. However, consumption of sugar alcohols does affect blood sugar levels, although less than that of "regular" sugar (sucrose). Sugar alcohols may also cause bloating and diarrhea when consumed in excessive amounts. Erythritol Also labeled as: Sugar alcohol Zerose ZSweet Erythritol is a sugar alcohol (or polyol) that has been approved for use as a food additive in the United States and throughout much of the world. It was discovered in 1848 by British chemist John Stenhouse. It occurs naturally in some fruits and fermented foods. At the industrial level, it is produced from glucose by fermentation with a yeast, Moniliella pollinis.
    [Show full text]
  • Erythritol As Sweetener—Wherefrom and Whereto?
    Applied Microbiology and Biotechnology (2018) 102:587–595 https://doi.org/10.1007/s00253-017-8654-1 MINI-REVIEW Erythritol as sweetener—wherefrom and whereto? K. Regnat1 & R. L. Mach1 & A. R. Mach-Aigner1 Received: 1 September 2017 /Revised: 12 November 2017 /Accepted: 13 November 2017 /Published online: 1 December 2017 # The Author(s) 2017. This article is an open access publication Abstract Erythritol is a naturally abundant sweetener gaining more and more importance especially within the food industry. It is widely used as sweetener in calorie-reduced food, candies, or bakery products. In research focusing on sugar alternatives, erythritol is a key issue due to its, compared to other polyols, challenging production. It cannot be chemically synthesized in a commercially worthwhile way resulting in a switch to biotechnological production. In this area, research efforts have been made to improve concentration, productivity, and yield. This mini review will give an overview on the attempts to improve erythritol production as well as their development over time. Keywords Erythritol . Sugar alcohols . Polyols . Sweetener . Sugar . Sugar alternatives Introduction the range of optimization parameters. The other research di- rection focused on metabolic pathway engineering or genetic Because of today’s lifestyle, the number of people suffering engineering to improve yield and productivity as well as to from diabetes mellitus and obesity is increasing. The desire of allow the use of inexpensive and abundant substrates. This the customers to regain their health created a whole market of review will present the history of erythritol production- non-sugar and non-caloric or non-nutrient foods. An impor- related research from a more commercial viewpoint moving tant part of this market is the production of sugar alcohols, the towards sustainability and fundamental research.
    [Show full text]
  • Lansoprazole Delayed Release Orally Disintegrating Tablets,116 15 Mg
    45 14 5 Proposed Draft Labeling 4188168 ID: Reference NDA 208025 Lansoprazole Delayed Release Orally Disintegrating Tablets,116 15 mg 14 Tablets (Inner Carton) 14.5 sorbitol, sucralose, sugar spheres, talc, titanium dioxide, triethyl citrate triethyl dioxide, titanium talc, spheres, sugar sucralose, sorbitol, you develop a rash or joint pain joint or rash a develop you diarrhea get you I I polysorbate 80, propylene glycol, silicon dioxide, sodium stearyl fumarate, fumarate, stearyl sodium dioxide, silicon glycol, propylene 80, polysorbate you need to take more than 1 course of treatment every 4 months 4 every treatment of course 1 than more take to need you I 8U174 00 V5 EXP Batch No. maize maltodextrin, maltitol, mannitol, meglumine, microcrystalline cellulose, cellulose, microcrystalline meglumine, mannitol, maltitol, maltodextrin, maize you need to take this product for more than 14 days 14 than more for product this take to need you I copovidone, crospovidone, flavor, hypromellose, hypromellose phthalate, phthalate, hypromellose hypromellose, flavor, crospovidone, copovidone, Stop use and ask a doctor if doctor a ask and use Stop your heartburn continues or worsens or continues heartburn your I Inactive ingredients Inactive ascorbic acid, cetyl alcohol, colloidal silicon dioxide, dioxide, silicon colloidal alcohol, cetyl acid, ascorbic methotrexate (arthritis medicine) (arthritis methotrexate I I atazanavir (medicine for HIV infection) HIV for (medicine atazanavir I protect product from moisture from product protect I tacrolimus or mycophenolate mofetil (immune system medicines) system (immune mofetil mycophenolate or tacrolimus I keep product out of high heat and humidity and heat high of out product keep (68-77°F) 20-25°C at store I I theophylline (asthma medicine) (asthma theophylline I keep the carton and package insert.
    [Show full text]
  • Valorization Studies on Ice-Cream Wastewater and Whey Permeate
    South Dakota State University Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange Electronic Theses and Dissertations 2020 Valorization Studies on Ice-Cream Wastewater and Whey Permeate Maryam Enteshari South Dakota State University Follow this and additional works at: https://openprairie.sdstate.edu/etd Part of the Dairy Science Commons, and the Food Chemistry Commons Recommended Citation Enteshari, Maryam, "Valorization Studies on Ice-Cream Wastewater and Whey Permeate" (2020). Electronic Theses and Dissertations. 4189. https://openprairie.sdstate.edu/etd/4189 This Dissertation - Open Access is brought to you for free and open access by Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. It has been accepted for inclusion in Electronic Theses and Dissertations by an authorized administrator of Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. For more information, please contact [email protected]. VALORIZATION STUDIES ON ICE-CREAM WASTEWATER AND WHEY PERMEATE BY MARYAM ENTESHARI A dissertation submitted in partial fulfillment of the requirements for the Doctor of Philosophy Major in Biological Sciences Specialization in Dairy Science South Dakota State University 2020 ii DISSERTATION ACCEPTANCE PAGE Maryam Enteshari This dissertation is approved as a creditable and independent investigation by a candidate for the Doctor of Philosophy degree and is acceptable for meeting the dissertation requirements for this degree. Acceptance of this does not imply that the conclusions reached by the candidate are necessarily the conclusions of the major department. Sergio Martinez-Monteagudo Advisor Date Vikram Mistry Department Head Date Dean, Graduate School Date iii This dissertation is dedicated to my amazing mother who sacrificed her entire life for my success and encouraged me to pursue my dreams and finish Ph.D.
    [Show full text]
  • Sugar Alcohols Fact Sheet
    International Food Information Council Sugar Alcohols Fact Sheet September 2004 BACKGROUND Sugar alcohols or polyols, as they are also called, have a long history of use in a wide variety of foods. Recent technical advances have added to the range of sugar alcohols available for food use and expanded the applications of these sugar replacers in diet and health-oriented foods. They have been found useful in sugar-free and reduced-sugar products, in foods intended for individuals with diabetes, and most recently in new products developed for carbohydrate controlled eating plans. Sugar alcohols are neither sugars nor alcohols. They are carbohydrates with a chemical structure that partially resembles sugar and partially resembles alcohol, but they don’t contain ethanol as alcoholic beverages do. They are incompletely absorbed and metabolized by the body, and consequently contribute fewer calories. The polyols commonly used include sorbitol, mannitol, xylitol, maltitol, maltitol syrup, lactitol, erythritol, isomalt and hydrogenated starch hydrolysates. Their calorie content ranges from 1.5 to 3 calories per gram compared to 4 calories per gram for sucrose or other sugars. Most are approximately half as sweet as sucrose; maltitol and xylitol are about as sweet as sucrose. Sugar alcohols occur naturally in a wide variety of fruits and vegetables, but are commercially produced from other carbohydrates such as sucrose, glucose, and starch. Along with adding a sweet taste, polyols perform a variety of functions such as adding bulk and texture, providing a cooling effect or taste, inhibiting the browning that occurs during heating and retaining moisture in foods. While polyols do not actually prevent browning, they do not cause browning either.
    [Show full text]
  • Morris Key Report on Beneficial Alcohol to Root Systems
    Scientists • Engineers • Technologists May 31, 2013 Beneficial Alcohols Alcohols in RainDrops are beneficial in providing soil-root systems with moisture for plant respiration and nutrient transport1. These alcohols are beneficial to the soil-root system in a number of ways, as described elsewhere2. Although the generic term alcohol includes certain specific types of alcohol that could be detrimental, there are many beneficial alcohols that find application in agriculture, cosmetics, foods, and medicines.3,4 The specific alcohols used in RainDrops belong to this beneficial group. For example, polyalcohol hydrogels are beneficially used in agriculture; sugar alcohols are used in Atkins diet shakes, and are used as substitutes for sugars in chewing gums and baked goods; polyalcohols (PEG) are used as pharmacologically inactive ingredients in medications; the waxy alcohols such as cetearyl alcohol and stearyl alcohol are used in cosmetics5. These are referred to as ‘fatty alcohols’ and are waxy types of alcohols commonly used as emulsifiers and thickeners in skin creams. They are non-drying and moisturizing on the skin, as opposed to other alcohols, such as ethyl and isopropyl alcohols that cause drying of the skin. Thus, it is clear that the term alcohol is positive or negative as a function of the type and use. The dynamic efficiency of RainDrops derives from the fact that, at use-dilution, so few alcohol molecules are required to carry, hold, and then transfer as required, relatively large amounts of water in close proximity to the plant-root system. Small numbers are efficacious due to the quasi- catalytic nature of the specific alcohol molecules.
    [Show full text]
  • Mitigation Role of Erythritol and Xylitol in the Formation of 3‑Monochloropropane‑1,2‑Diol and Its Esters in Glycerol and Shortbread Model Systems
    Eur Food Res Technol DOI 10.1007/s00217-017-2916-0 ORIGINAL PAPER Mitigation role of erythritol and xylitol in the formation of 3‑monochloropropane‑1,2‑diol and its esters in glycerol and shortbread model systems Anna Sadowska‑Rociek1 · Ewa Cies´lik1 · Krzysztof Sieja1 Received: 10 March 2017 / Revised: 30 April 2017 / Accepted: 13 May 2017 © The Author(s) 2017. This article is an open access publication Abstract The effect of the addition of six sweeteners did not show any inhibitory effect, and in some cases led to (erythritol, xylitol, maltitol, sucrose, steviol sweetener, the increase in the 3-MCPD generation, so their use in the and stevia leaves) on the formation of 3-monochloropro- bakery industry should be reconsidered. pane-1,2-diol (3-MCPD) and 3-MCPD esters in glycerol and shortbread model systems subjected to heat treat- Keywords 3-monochloropropane-1,2-diol · 3-MCPD ment was investigated. The highest level of free 3-MCPD esters · Thermal processing · pH · Antioxidants · was reached for the glycerol model system with the addi- Sweeteners 1 tion of steviol sweetener (114.8 μg kg− ), in contrast to 1 the model with stevia leaves (51.9 μg kg− ). The level of free 3-MCPD in the shortbread model was roughly similar, Introduction whilst the levels of esterifed 3-MCPD were about 12 times higher. The maximum content was obtained in the model Because of their sensory qualities, pastry goods such as 1 with sucrose (1112 μg kg− ) and the lowest with erythritol shortbread are very popular all over the world and are an 1 (676.4 μg kg− ).
    [Show full text]
  • Maltidex® Maltitol
    ® Maltidex Maltitol Polyol Sweeteners Maltitol polyol sweeteners provide the bulk, texture and preservative benefits of sucrose in sugar-free and calorie- reduced products. Maltitol is about 90 times as sweet as sugar making it a suitable sugar substitute for dental health, weight management and sugar avoiders. Maltitol syrup is a reduced calorie sweetener derived from corn with all the taste of sugar, but with fewer calories per gram (compared to about 4 calories per gram of sugar). BENEFITS • Reduced calories • Does not promote tooth decay • Masks bitter notes from intense sweeteners and vitamins • Derived from corn • Mouthfeel is similar to sugar allowing for direct substitution • Reduced glycemic index compared to sugar APPLICATIONS Bakery • Bars Confectionery Convenience Foods • Jams and jellies Dairy Other • Chewing gum coating Polyols are sweeteners with reduced caloric value. Based on corn and sugar derivatives, polyols can also be used as bulking agents and to improve the texture of foods and beverages. Polyols can also be used in combination with intensive sweeteners for perfect results. CONTACTO This document is provided to you, at your request, for your information and convenience only. The information contained in th is document is believed to be true and accurate [email protected] but we do not guarantee or make any warranty of accuracy or completeness . WE DISCLAIM ALL WARRANTIES, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO THE IMPLIED WARRANTIES OF MERCHANTABILITY, FITNESS FOR A PARTICULAR PURPOSE and FREEDOM FROM INF RINGEMENT 55-1105-7400 and disclaim all liability in connection with the use of the information contained herein and/or reliance thereon.
    [Show full text]
  • COSMETICS CATALOGUE the ECSA Group Is a Fourth Generation Family Firm
    COSMETICS CATALOGUE The ECSA Group is a fourth generation family firm. The Group includes theECSA Chemicals, ECSA Maintenance and ECSA Energy with headquarters based in Balerna (Ticino) and Flawil (St. Gallen), the sister company ECSA Italia based in Desio (Milan) and since 2012 Porta Ticino Easy Stop SA. FLAWIL BALERNA DESIO ECSA is today the largest Swiss owned company in the chemical distribution, specialising in following segments: Cosmetics, Pharmaceuticals, Food, Non-Essential Products & Feed, Flavours and Fragrances, Metal treatment, Water treatment, Detergents, Reagents, Paints feedstock, Textiles and Leather, Rubber and Plastics, Base chemicals. 2 COSMETICS INDEX Ingredients from Rice ........................................................................5 Conditioning Agents ..........................................................................5 Emollient Lipids – Esters ..................................................................5 Emollient Lipids – Natural Oils .........................................................6 Emollient - Waxes .............................................................................7 Emollient - Butters............................................................................7 Emollient– Petrolatum Pharma Grade .............................................7 Emollient– Mineral Oils Pharma Grade ............................................7 Fatty Alcohols ....................................................................................8 Fatty Acids .........................................................................................8
    [Show full text]