DOCSLIB.ORG

A Guide to Dough Conditioner Ingredients

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
A Guide to Dough Conditioner Ingredients VOLUME 3 /NUMBER 6 Dough Conditioners Practical technology from Lallemand Inc. A Guide to Dough Conditioner Ingredients OUGH CONDITIONERS contain elasticity, and shorten mix time. Reducing liquid, powder, or tablet form, and en- functional ingredients that are agents can be used in combination with zymes present in flour or malt syrup form. Dused to improve processing and oxidizing agents to optimally develop gluten Individual enzymes are very specific in the product quality in breadmaking. There are in no-time doughs. Enzymes are proteins reactions they catalyze, but the range of dozens of dough conditioner ingredients that act as natural catalysts to speed up enzymes used in dough conditioners pro - used in countless combinations, but they reactions in dough or make reactions take vides a wide variety of functions. can be grouped by their composition and place that otherwise would not. They in- Emulsifiers (surfactants) include natural function into the following categories: clude concentrated microbial enzymes in Continued Vital wheat gluten is the insoluble protein portion of wheat flour that has DOUGH CONDITIONER INGREDIENTS been separated, washed, and dried so that it contains about 75 to 80 percent protein. INGREDIENT FUNCTION USE LEVEL CONSIDERATIONS Gluten is used to raise the protein content Vital wheat gluten 2–10% Increases strength and absorption and absorption of flour, increase dough tol - Ammonium chloride Yeast nutrient 0.04% Nitrogen source erance, and improve the volume and crumb Ammonium sulfate Yeast nutrient 0.04% Nitrogen source texture of the finished product. Yeast nutrients are inorganic salts that Ammonium phosphate Yeast nutrient 0.04% Nitrogen and phosphorous source supply nitrogen or phosphorous. They were Calcium carbonate pH regulator 0.1–0.5% Raises pH originally intended to make up for varia - MCP (Monocalcium phosphate) pH regulator 0.1–0.3% Lowers pH tions in the mineral content of dough water Calcium sulfate pH regulator 0.1–0.6% Raises pH and to make sure that sufficient nutrients Potassium bromate Oxidizing agent 10–75ppm Slow oxidizer were present in a readily usable form for Ascorbic acid Oxidizing agent 10–100ppm Intermediate oxidizer consistent yeast growth. In fact, little yeast Calcium peroxide Oxidizing agent 10–75ppm Dries dough surface growth occurs during breadmaking and ADA (Azodicarbonamide) Oxidizing agent 10–45ppm Fast oxidizer sufficient nutrients are usually present, but Potassium iodate Oxidizing agent 10–75ppm Fast oxidizer yeast nutrients are still widely used because Calcium iodate Oxidizing agent 10–75ppm Fast oxidizer they accompany pH regulators and oxidiz - L-cysteine Reducing agent 10–90ppm Chemical reducing agent ing agents as components of yeast foods. Nonleavening yeast Reducing agent 0.05–1% Natural source of glutathione pH regulators are most commonly in- Protease Enzyme Increases extensibility organic calcium salts. They are used to ad- Carbohydrase Enzyme Improves oven spring and freshness just pH of acidic or alkaline water, provide Oxidase Enzyme Forms oxygen via hydrogen peroxide buffering especially in water brews, and to Enzyme active soy flour Enzyme 0.25–0.5% Lipoxygenase whitens crumb counteract the adverse effects of soft water. Diastatic malt syrup Enzyme 1–2% Supplements flour enzyme activity Oxidizing agents include natural as- Malt flour Enzyme 0.5–1% Supplements flour enzyme activity corbic acid and chemicals like potassium bromate. They act on the gluten in flour to Lecithin Emulsifier 0.25–1% Natural softener increase its strength and produce larger, SSL (Sodium stearoyl lactylate) Emulsifier 0.25–0.5% Strengthens and softens more-uniform finished products. Potassium CSL (Calcium stearoyl lactylate) Emulsifier 0.25–0.5% Strengthens and softens bromate works well alone because of its DATEM (Diacetyl tartaric acid Emulsifier 0.25–0.5% Strengthens esters of mono- and slow action, good oven spring, and high diglycerides) tolerance. Most other oxidizing agents act EMG (Ethoxylated mono- Emulsifier 0.25–0.5% Strengthens and softens faster than bromate, requiring a combina - diglycerides) tion of ingredients to control the amount Polysorbate 60 Emulsifier 0.25–0.5% Softens and timing of oxidation. SMG (Succinylated mono- Emulsifier 0.25–0.5% Strengthens and softens Reducing agents include L-cysteine and diglycerides) and nonleavening yeast, which is a natural Mono- and diglycerides Emulsifier 0.25–1% Softens source of glutathione. They act on the glu- Distilled monoglycerides Emulsifier 0.25–1% Softens ten in flour to increase extensibility, reduce Starch Filler INGREDIENT TERMINOLOGY A Guide to Dough Conditioner Ingredients (Continued) Basic ingredients are absolutely required to make an acceptable product known as bread. These consist of only wheat flour, yeast, salt, and water. lecithin and a variety of “amphiphilic” Characterizing ingredients are normally used in addition to the basic ingredients to chemicals that are soluble at low concentra - provide a specific product’s taste, texture, and appearance. They include spe - tions in both oils and water. Some strength - cialty flours, sweeteners, shortening, and dairy products. en the dough and improve finished product Optional ingredients are usually added in small amounts to improve bread quality, to volume by interacting with gluten. Some facilitate processing, and to produce bread of constant quality. They include soften the crumb and improve shelf life by preservatives, nutritional enrichments, and functional ingredients used in dough complexing with the amylose starch in conditioners and yeast foods. flour to keep it from firming after baking. Dough conditioners such as yeast foods, crumb whiteners, dough stabilizers, shelf life Emulsifiers can be used individually or in extenders, bromate replacers, etc., are not rigidly defined. Usually they are combination to achieve both strengthen - concentrated mixtures of functional ingredients categorized as yeast nutrients, ing and softening effects. buffer salts, oxidizing and reducing agents, enzymes, and emulsifiers. Fillers are used to standardize the Bases are blends of ingredients, usually used at addition levels of 1 to 10 percent, which strength of dough conditioners and make contain all the ingredients to prepare a certain type of bread except the basic concentrated ingredients easier to scale. ingredients yeast, salt, flour, and water. In Europe these are commonly referred Flour, starch, and calcium sulfate are most to as bread improvers. frequently used as fillers. Mixes and premixes contain all the ingredients required to prepare a specific type of product by adding water, yeast, and flour. They are used at levels between 10 and 50 percent, thus including a considerable amount of flour. Complete mixe s contain all the flour, and some also contain dry yeast. Lallemand Dough Conditioners PTIMIZATION of a baking formula • Optimize the formulation by testing each will likely include the use of assumption one at a time to maximize the Odough conditioners. Reformulating cost-to-benefit ratio. with dough conditioners can be a challenge Lallemand Baking Solutions offers a full because of the way they interact and the range of high performance dough condition- variety of functions involved. Each time an ers to meet today’s baking needs. ingredient is introduced, a new balance Essential ® and Fermaid ® products have should be struck between the role of the been designed, tested, and manufactured existing ingredients and the function of for optimum quality and consistency. the new ingredient. Formulations are available for all types Optimization can also provide unex- of dough systems and for a variety of baked pected benefits. For example, using goods applications, including: Essential ® PBR , an enzyme-based dough conditioner and bromate replacer, often • Breads, buns, rolls allows for the reduction or elimination of • Flat breads, tortillas other enzymes and softeners in the formu - • Pizza, bagels la. In most cases yeast reductions can be • Pretzels, crackers achieved. Other benefits may include im- • Pies, pastry Lallemand Baking Update is produced by proved machinability and reduction of Lallemand Baking Solutions offers mul- Lallemand Inc. to provide bakers with a cripples. tiple products suitable for clean label appli- source of practical technology for solving The following is a checklist to use when problems. You can find the latest issues cations. evaluating a new dough conditioner: online at www.lallemandbaking.com. Lallemand products are backed by a If you have questions or comments, • Define the product or process need and skilled technical support staff that will be please contact us at: choose a dough conditioner based on its happy to assist you in determining which LALLEMAND Inc. primary function. product best suits your process and applica - 1620 Préfontaine • Reevaluate the purpose for each func- tion. Montréal, QC H1W 2 N8 Canada tional ingredient in the existing formu- tel: (800) 840-4047 ( 514) 522- 2133 email: solution s@ lallemand.com lation. Identify those that may interact. www.lallemand.com • Determine any additional functions the To the best of our knowledge, the information in dough conditioner can provide. Lallemand Baking Update is true and accurate. How- ever, any recommendations or suggestions are made • Identify existing ingredients that may be without warranty or guarantee. reduced or eliminated and any process © 2018 Lallemand Inc. changes that may be beneficial..
Load more

Recommended publications
  • Report of the Advisory Group to Recommend Priorities for the IARC Monographs During 2020–2024
    IARC Monographs on the Identification of Carcinogenic Hazards to Humans Report of the Advisory Group to Recommend Priorities for the IARC Monographs during 2020–2024 Report of the Advisory Group to Recommend Priorities for the IARC Monographs during 2020–2024 CONTENTS Introduction ................................................................................................................................... 1 Acetaldehyde (CAS No. 75-07-0) ................................................................................................. 3 Acrolein (CAS No. 107-02-8) ....................................................................................................... 4 Acrylamide (CAS No. 79-06-1) .................................................................................................... 5 Acrylonitrile (CAS No. 107-13-1) ................................................................................................ 6 Aflatoxins (CAS No. 1402-68-2) .................................................................................................. 8 Air pollutants and underlying mechanisms for breast cancer ....................................................... 9 Airborne gram-negative bacterial endotoxins ............................................................................. 10 Alachlor (chloroacetanilide herbicide) (CAS No. 15972-60-8) .................................................. 10 Aluminium (CAS No. 7429-90-5) .............................................................................................. 11
    [Show full text]
  • 4.0 Product: Croustilis® Brand: SAF Pro® Date: 09/27/17
    Document: 620-TDS-119 TECHNICAL DATA SHEET Revision: 4.0 Product: Croustilis® Brand: SAF Pro® Date: 09/27/17 Product Description As a dough conditioner, SAF Pro® Croustilis® reduces the formation of blisters and enables the successful production of bakery products. Regulatory Product is produced from materials that are wholesome and free from extraneous matter. Product is prepared following Good Manufacturing Practices, and complies with the Federal Food, Drug and Cosmetic Act of 1938, as amended and published in the CFR. Lesaffre Yeast Corporation is the US importer of record for SAF Pro Dough Conditioners manufactured by LIS- France, Cerences, France. LIS-France is included in Lesaffre Yeast Corporation’s Foreign Supplier Verification Program. Ingredient Statement Enriched Wheat Flour, Monoglycerides of Fatty Acids, Ascorbic Acid, Enzymes Manufacturing Process Blending, packaging Applications Baguettes, bagels, pizza crusts, mixes, frozen dough, par baked, retarded doughs, no-time doughs Usage Add directly to the flour at 0.3 – 0.5% of the total flour weight Item Numbers / Packaging Format / Grind / UPC Item Net Wt. Package Form UPC - Case Number 27201 10 kg. Poly-lined corrugated box Powder 0 17929 27201 2 Import / Export Tariff code 2106.90.99.98 Product Specifications Parameter Specification Test Method Ascorbic Acid 2.16-2.64% Internal Method Phc022 Salmonella Negative / 25 gm SMS (BIOMERIEUX), validated AFNOR # AES 10/04 - 05/04 7475 West Main St. Milwaukee, WI 53214 Document: 620-TDS-119 TECHNICAL DATA SHEET Revision: 4.0 Product: Croustilis® Brand: SAF Pro® Date: 09/27/17 Package / Pallet Dimensions Item Case Pallets L W H Cu. Tiers Units/ Cases/ L W H Cu.
    [Show full text]
  • Calcium Peroxide (CP) Azodicarbonamide (ADA)
    Enzymatic Solutions to replace chemicals in wheat flour treatments . Calcium Peroxide (CP) . Azodicarbonamide (ADA) Norman Loop Mühlenchemie GmbH & Co. KG Ahrensburg, Germany LP04012001 Agenda Muehlenchemie Chemical oxidants in flour milling industry Regulatory / Legal status How to replace them? Practical Examples . Calcium Peroxide (CP) Replacement . Azodicarbonamide (ADA) Replacement Conclusion Mühlenchemie: the Flour Company We are an innovative enterprise – present in the market for over 90 years: Mühlenchemie makes good flours even better. Established: 1923 Domicile: Ahrensburg / Hamburg Parent company: Stern-Wywiol Gruppe, Hamburg Specialization: . Flour improvers . Enzymes . Vitamin and mineral premixes . Applications consultancy . Analytical service . Training courses and seminars Mühlenchemie: the Flour Company Market position: World market leader in flour improvers Turnover: approx 150 mill. USD Sales: In more than 110 countries globally Production facilities: Germany, China, India, Mexico, Turkey,USA and Malaysia Our dedication to millers: The FlourWorld Museum: a collection of more than 3,000 flour sacks from the milling industry Chemical oxidants in flour milling industry “Would you eat your yoga mat?” Oxidizing Agents as Flour Improvers Azodicarbonamide (ADA) Calcium peroxide (CP) Chlorine & chlorine dioxide Benzoyl peroxide (BPO) Potassium Bromate 7 Calcium Peroxide (CP) Azodicarbonamide (ADA) Slow oxidizing effect Fast oxidizing effect Improves dough handling properties Improves dough stability (drying effect) Improves
    [Show full text]
  • Potassium Bromate
    POTASSIUM BROMATE VWR International, Pty Ltd Chemwatch: 1484 Issue Date: 25/01/2013 Version No: 6.1.1.1 Print Date: 10/12/2013 Safety Data Sheet according to WHS and ADG requirements S.GHS.AUS.EN SECTION 1 IDENTIFICATION OF THE SUBSTANCE / MIXTURE AND OF THE COMPANY / UNDERTAKING Product Identifier Product name POTASSIUM BROMATE Chemical Name potassium bromate Synonyms Br-K-O3, KBrO3, bromic acid potassium salt Proper shipping name POTASSIUM BROMATE Chemical formula BrHO3.K Other means of identification Not Available CAS number 7758-01-2 Relevant identified uses of the substance or mixture and uses advised against Used as laboratory reagent, oxidising agent, permanent wave compound, maturing agent in flour, dough conditioner and food additive. Bromate is Relevant identified uses converted to bromide in the baking or cooking process, but the levels are not in excess of the natural bromide content of many natural foods., Note: Food additive uses restricted as to proportions used., [~Intermediate ~] Details of the supplier of the safety data sheet Registered company name VWR International, Pty Ltd Unit 1/31 Archimedes Place 4172 QLD Address Australia Telephone 61 7 3009 4100 ; 1300 727 696 Fax 61 7 3009 4199 ; 1300 135 123 Website http://au.vwr.com Email [email protected] Emergency telephone number Association / Organisation Not Available Emergency telephone numbers 61 7 3009 4100 ; 1300 727 696 Other emergency telephone numbers 61 7 3009 4100 ; 1300 727 696 SECTION 2 HAZARDS IDENTIFICATION Classification of the substance or mixture HAZARDOUS CHEMICAL. DANGEROUS GOODS. According to the Model WHS Regulations and the ADG Code.
    [Show full text]
  • Abstract Measurement and Analysis of Bromate Ion
    ABSTRACT MEASUREMENT AND ANALYSIS OF BROMATE ION REDUCTION IN SYNTHETIC GASTRIC JUICE by Jason Dimitrius Keith Bromate ion is a possible carcinogen that is regulated by the US EPA at a Maximum Contamination Level (MCL) of 10 µg/L in drinking water. In order to propose an improved scientifically appropriate bromate ion MCL, a more rigorous scientific methodology is needed for determining low level dose health risks. The objectives of this research project were to measure bromate ion with oxidizing and/or reducing agents typically ingested in foods and drinking water. The loss of bromate ion in HCl is too slow for significant reduction in the stomach. -5 Addition of 10 M H2S, a gastric juice component, decreases the half-life from 153 to 14 minutes. The ingested reducing agents iodide ion, nitrite ion, and iron(II) decrease the lifetime of bromate ion in the stomach. Chlorine, monochloramine, and iron(III) have little actual effect on the lifetime of bromate ion. The measured rates and chemical details of the reactions are discussed. MEASUREMENT AND ANALYSIS OF BROMATE ION REDUCTION IN SYNTHETIC GASTRIC JUICE A Thesis Submitted to the faculty of Miami University in partial fulfillment of the requirements for the degree of Master of Science Department of Chemistry by Jason Dimitrius Keith Miami University Oxford, Ohio 2005 Co-Advisor________________ (Dr. Gilbert Gordon) Co-Advisor________________ (Dr. Gilbert E. Pacey) Reader_________________ (Dr. Michael W. Crowder) Reader_________________ (Dr. Hongcai Zhou) TABLE OF CONTENTS TABLE OF CONTENTS ii LIST OF TABLES iii LIST OF FIGURES iv ACKNOWLEDGEMENTS v INTRODUCTION 1 Bromate Ion Chemistry and Human Toxicology 1 Prior Analytical Methodology 6 Objectives 7 METHOD DEVELOPMENT AND ESTABLISHMENT OF PROTOCOLS 7 Solution Preparation 7 Preparation and Measurement of Stock HOCl/ Cl2 and ClNH2 Solutions 11 Measurement of Iron(II) and Iron(III) in Solution 12 Instrumentation.
    [Show full text]
  • Copyright Statement This Copy of the Thesis Has Been Supplied on The
    University of Plymouth PEARL https://pearl.plymouth.ac.uk 04 University of Plymouth Research Theses 01 Research Theses Main Collection 2017 Lactic acid bacteria as bio-preservatives in bakery Role of sourdough systems in the quality, safety and shelf life of bread Koy, Rebaz http://hdl.handle.net/10026.1/9828 University of Plymouth All content in PEARL is protected by copyright law. Author manuscripts are made available in accordance with publisher policies. Please cite only the published version using the details provided on the item record or document. In the absence of an open licence (e.g. Creative Commons), permissions for further reuse of content should be sought from the publisher or author. Copyright Statement This copy of the thesis has been supplied on the condition that anyone who consults it is understood to recognise that its copyright rests with its author and that no quotation from the thesis and no information derived from it may be published without the author’s prior consent. Lactic acid bacteria as bio-preservatives in bakery – Role of sourdough systems in the quality, safety and shelf life of bread by Rebaz Aswad Mirza Koy A thesis submitted to Plymouth University in partial fulfilment for the degree of DOCTOR OF PHILOSOPHY School of Biological and Marine Sciences Faculty of Science and Engineering August 2017 Lactic acid bacteria as bio-preservatives in bakery – Role of sourdough systems in the quality, safety and shelf life of bread Rebaz Aswad Mirza Koy Abstract Microbial contamination and survival during storage of bread are a cause of both health concerns and economic losses.
    [Show full text]
  • Niaproof ® Calcium Stearoyl Lactylate
    Technical Data Sheet Ref.: 2019_02v3 Niaproof ® Calcium Stearoyl Lactylate Niaproof® Calcium Stearoyl Lactylate is to exceed 0.5 parts for each 100 parts by offered as a white to cream colored powder weight of flour used. CSL is especially grade. preferred in lean hearth bread type formulations as a dough strengthener. PRODUCT PROPERTIES It is also used as a whipping agent in liquid and frozen egg white at a level not to Chemical Calcium Stearoyl-2- exceed 0.05 percent. In dried egg white at a name Lactylate level not to exceed 0.5 percent. In whipped Formula C48H86CaO12 vegetable oil topping at a level not to exceed 0.3 percent of the weight of the finished White to cream colored whipped vegetable oil topping. Product form powder with a slightly Niaproof CSL is used as a conditioning sweet (caramel) odor agent in dehydrated potatoes in an amount Molecular not to exceed 0.5 percent by weight thereof. 895.27 g/mol weight Legislation CAS No. 5793-94-2 Niaproof Calcium Stearoyl Lactylate EINECS No. 227-335-7 complies with the Food Chemical Codex (FCC). It is a non-toxic additive permitted for HS-code EU 2915.70 direct addition to food for human HS-code US 2915.70 consumption as listed in 21 CFR 172.844. Niaproof CSL is also an approved food Flash point 222 °C additive according to EU with E-number Solubility in Sparingly soluble E482. Water Please check local legislation for the exact dosage levels and allowed applications. Stability Applications Niaproof Calcium Stearoyl Lactylate is stable for 2 years from date of manufacture.
    [Show full text]
  • Introduction to Baking and Pastries Chef Tammy Rink with William R
    Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk.
    [Show full text]
  • Annex XV Dossier PROPOSAL for IDENTIFICATION of A
    ANNEX XV – IDENTIFICATION OF C,C'-AZODI(FORMAMIDE) (ADCA) AS SVHC Annex XV dossier PROPOSAL FOR IDENTIFICATION OF A SUBSTANCE AS A CMR 1A OR 1B, PBT, vPvB OR A SUBSTANCE OF AN EQUIVALENT LEVEL OF CONCERN Substance Name(s): C,C'-azodi(formamide) (ADCA) EC Number(s): 204-650-8 CAS Number(s): 123-77-3 Submitted by: Environment Agency Austria on behalf of the Austrian Competent Authority (Austrian Federal Ministry of Agriculture, Forestry, Environment and Water Management) 1 CONTENTS ABBREVIATIONS ......................................................................................................................................................5 PROPOSAL FOR IDENTIFICATION OF A SUBSTANCE AS A CMR 1A OR1B, PBT, VPVB OR A SUBSTANCE OF AN EQUIVALENT LEVEL OF CONCERN ........................................................................................................8 PART I..........................................................................................................................................................................10 JUSTIFICATION .........................................................................................................................................................10 1 IDENTITY OF THE SUBSTANCE AND PHYSICAL AND CHEMICAL PROPERTIES .................................10 1.1 Name and other identifiers of the substance ...................................................................................................10 1.2 Composition of the substance.........................................................................................................................11
    [Show full text]
  • Whole Foods Market Unacceptable Ingredients for Food (As of March 15, 2019)
    Whole Foods Market Unacceptable Ingredients for Food (as of March 15, 2019) 2,4,5-trihydroxybutyrophenone (THBP) benzoyl peroxide acesulfame-K benzyl alcohol acetoin (synthetic) beta-cyclodextrin acetone peroxides BHA (butylated hydroxyanisole) acetylated esters of mono- and diglycerides BHT (butylated hydroxytoluene) activated charcoal bleached flour advantame bromated flour aluminum ammonium sulfate brominated vegetable oil aluminum potassium sulfate burnt alum aluminum starch octenylsuccinate butylparaben aluminum sulfate caffeine (extended release) ammonium alum calcium benzoate ammonium chloride calcium bromate ammonium saccharin calcium disodium EDTA ammonium sulfate calcium peroxide apricot kernel/extract calcium propionate artificial sweeteners calcium saccharin aspartame calcium sorbate azo dyes calcium stearoyl-2-lactylate azodicarbonamide canthaxanthin bacillus subtilis DE111 caprocaprylobehenin bacteriophage preparation carmine bentonite CBD/cannabidiol benzoates certified colors benzoic acid charcoal powder benzophenone Citrus Red No. 2 Page 1 of 4 cochineal foie gras DATEM gardenia blue diacetyl (synthetic) GMP dimethyl Silicone gold/gold leaf dimethylpolysiloxane heptylparaben dioctyl sodium sulfosuccinate (DSS) hexa-, hepta- and octa-esters of sucrose disodium 5'-ribonucleotides high-fructose corn syrup/HFCS disodium calcium EDTA hjijiki disodium dihydrogen EDTA hydrogenated oils disodium EDTA inosine monophosphate disodium guanylate insect Flour disodium inosinate iron oxide dodecyl gallate kava/kava kava EDTA lactic acid esters of monoglycerides erythrosine lactylated esters of mono- and diglycerides ethoxyquin ma huang ethyl acrylate (synthetic) methyl silicon ethyl vanillin (synthetic) methylparaben ethylene glycol microparticularized whey protein derived fat substitute ethylene oxide monoammonium glutamate eugenyl methyl ether (synthetic) monopotassium glutamate FD&C Blue No. 1 monosodium glutamate FD&C Blue No. 2 myrcene (synthetic) FD&C Colors natamycin (okay in cheese-rind wax) FD&C Green No.
    [Show full text]
  • United States Patent (11) 3,617,305 72) Inventors Jacques R
    United States Patent (11) 3,617,305 72) Inventors Jacques R. Roland Longueil, Quebec; 56 References Cited John Holme, Preville, Quebec, both of UNITED STATES PATENTS Canada 3,304,183 2/1967 Johnston et al............... 99/90 (21) Appl. No. 880,123 Primary Examiner-Raymond N. Jones 22) Filed Nov. 26, 1969 Assistant Examiner-James R. Hoffman 45) Patented Nov. 2, 1971 Attorney-Christen & Sabol 73) Assignee The Ogilve Flour Mills Company, Limited Montreal, Quebec, Canada (32) Priority Nov. 28, 1968 33) Canada 31 03.6423 ABSTRACT: Flour-based, dry mixes for use in the home preparation of yeast-raised products include an additive com (54) FLOUR-BASED DRY MIXESFOR HOMEBAKING position containing defined amounts of an ascorbate com 13 Claims, 9 Drawing Figs. pound, an edible oxidizing agent, and an edible sulfhydryl containing reducing agent. The additive composition inclusion (52) U.S. Cli....................................................... 99/91, permits a substantial reduction in the time usually required for 99.194 the kneading and fermentation steps, and, in certain instances, 51 Int. Cl......................................................... A21d 2/28, either one of these two steps may be eliminated. The flour A21d 2/22, A21d 2/04 based, dry mixes facilitate the home preparation of yeast 50 Field of Search............................................ 99/91,90, raised products within much shorter periods of time and more 94;99/91, 90,94 conveniently than hitherto. PATENTED NOY2 ISI 3,617,305 SHEET 1 OF 4 FIG.1 940 900 860 780 7 l O 100 ppm AA/50ppm Bromate 50ppm AA/50ppm. Bromate. 3. 7 OO 660 620 50ppm AA/25 frn Bromote MIXING, TIME (mins) PATENTED EY2 Cl 3, 67,305 SHEET 2 OF 4 FIG.2.
    [Show full text]
  • Assessment of Combined Toxic Effects of Potassium Bromate and Sodium Nitrite in Some Key Renal Markers in Male Wistar Rats
    Combined toxic effects of potassium bromate and sodium nitrite Adewale et al. Assessment of combined toxic effects of potassium bromate and sodium nitrite in some key renal markers in male Wistar rats *Adewale O.O., Aremu K.H., Adeyemo A.T. Abstract Objective: Potential combined nephrotoxic effect following simultaneous administration of two food additives: potassium bromate (PBR) (20 mg/kg of body weight, twice weekly) and sodium nitrite (SNT) (60mg/kg of body weight as a single dose) orally was investigated. Methods: Nephrotoxicity was assessed by determining urea, creatinine and electrolyte concentrations in the serum. In addition, concentrations of nitric oxide, reduced glutathione, total thiol, malondialdehyde and activities of arginase, adenosine deaminase, catalase, superoxide dismutase, and glutathione perioxidase in the kidney were investigated. Results: The results revealed that individual exposure to PBR or SNT significantly induced nephrotoxicity and oxidative stress in rats however, this was enhanced by co-exposure as evidenced by significant alteration in these kidney markers when compared with the control. Conclusion: This study accentuates the risk of enhanced nephrotoxicity in food containing both additives. Key words: Potassium bromate, sodium nitrite, renal markers. *Corresponding Author Adewale O.O. http://orcid.org/0000-0003-0387-585X Email: [email protected]. Department of Biochemistry, Faculty of Basic and Applied Sciences, Osun State University, Osogbo, Nigeria Received: June 15, 2019 Accepted: October 16, 2019 Published: March 31, 2020 Research Journal of Health Sciences subscribed to terms and conditions of Open Access publication. Articles are distributed under the terms of Creative Commons Licence (CC BY-NC-ND 4.0). (http://creativecommons.org/licences/by-nc-nd/4.0).
    [Show full text]