scholarly journals Microstructure and Physicochemical Properties of Light Ice Cream: Effects of Extruded Microparticulated Whey Proteins and Process Design

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1433
Author(s):  
M Kamal Hossain ◽  
Miroslav Petrov ◽  
Oliver Hensel ◽  
Mamadou Diakité

This study aimed to understand the influence of extruded microparticulated whey proteins (eMWPs) and process design in light ice cream processing by evaluating the microstructure and physicochemical properties. The inulin (T1), a commercial microparticulated whey protein (MWP) called simplesse (T2), a combination (T3), as well as eMWPs (as 50% volume of total particles): d50 < 3 µm (T4), and d50 > 5 µm (T5) were used as fat replacers. The first process design was pasteurization with subsequent homogenization (PH). The second process was homogenization with subsequent pasteurization (HP) for the production of ice cream (control, 12% fat, w/w; T1 to T5, 6% fat, w/w). The overrun of light ice cream treatments of PH was around 50%, except for T4 (61.82%), which was significantly higher (p < 0.01). On the other hand, the overrun of HP was around 40% for all treatments except T1. In both the PH and HP groups, the color intensities of treatments were statistically significant (p < 0.001). The melting behavior of light ice cream was also significantly different. The viscosity of all treatments was significant (p < 0.05) at a shear rate of 64.54 (1/s) for both cases of process design. A similar firmness in both the PH and HP groups was observed; however, the products with eMWPs were firmer compared to other light ice creams.

1967 ◽  
Vol 45 (9) ◽  
pp. 1343-1352
Author(s):  
Raymond Turcotte ◽  
Samuel O. Freedman ◽  
Alec H. Sehon

Two distinct types of hemagglutinins to the tuberculin purified protein derivative (PPD) can be detected in human sera by the bisdiazotized benzidine (BDB) passive hemagglutination technique. The sera of patients with active pulmonary tuberculosis contained two types of hemagglutinins with properties of IgG- and IgM-immunoglobulins, the former being in excess. On the other hand, most of the hemagglutinins produced by healthy individuals with positive tuberculin skin reactions had physicochemical properties similar to those of IgM- and (or) IgA-globulins.


1998 ◽  
Vol 61 (11) ◽  
pp. 1522-1524 ◽  
Author(s):  
N. LAOPRASERT ◽  
N. D. WALLEN ◽  
R. T. JONES ◽  
S. L. HEFLE ◽  
S. L. TAYLOR ◽  
...  

Although allergic persons can react to foods containing trace quantities of unlabeled or unintended food allergens, there are few data available on the quantities of these allergens required to evoke allergic symptoms. We report a milk-allergic 3-year-old boy who experienced throat itching, facial angioedema, and vomiting within 20 min of ingesting 4 to 6 oz (ca. 113.4 to 170.1 g) of lemon sorbet. Subsequent analysis of two sorbet samples provided by the parents and a third sample purchased locally by the investigators revealed trace quantities of milk allergens, whey protein (8.8 μg/ml), or lactose (200 ppm). The quantity of whey protein ingested was estimated to be 120 to 180 μg (equivalent to 23 to 24 pl of milk). All three sorbet samples had been manufactured in the same plant within a 4-month period; the equipment used to produce and package the sorbet was also used to produce and package ice cream. No milk allergen or whey protein was detected in 38 other marketplace sorbet samples submitted by the manufacturer for testing. We concluded that trace quantities of whey proteins (&lt;200 μg) can elicit systemic reactions in exquisitely milk-allergic individuals. Such individuals should avoid eating frozen desserts prepared using equipment also used for producing or packaging ice cream, unless manufacturers can demonstrate unequivocally that their cleaning practices are sufficient to prevent milk contamination. Adequate tests are not currently available to food manufacturers but are under development.


1981 ◽  
Vol 11 (1) ◽  
pp. 111-135 ◽  
Author(s):  
Stephen D. Hudson

Everyone knows what it is to feel a conflict between a ‘non-rational’ desire and reason, as e.g., when we want a second dish of ice cream but think it would be unwise to take it. In such cases we commonly think of our desires as unreasonable: they prompt us to perform some action contrary to our deliberations. Nevertheless, most of us assume that reason can move us: that simply recognizing an act as the most reasonable thing to do gives us a motive to do it — even if in fact we do not perform that action. If we do not eat the second dish of ice cream we are disposed to think that we did not because we judged it unwise. If, on the other hand, we do eat the second dish, we are disposed to think we did because we were more strongly inclined toward eating than not eating, even though we were inclined toward refraining because we judged eating unwise. This is the position of the man on the street. It is the commonsensical notion of reason, motivation, and their relationship.


2016 ◽  
Vol 13 (3) ◽  
pp. 5340
Author(s):  
Bilal Deveci ◽  
Serkan Türkmen ◽  
Cevdet Avcıkurt

Many countries are of rare plants growing thanks to geographial conditions. Spices which are rare and precious not only primarily provide different flavour and aroma to food and beverages but also commercially contribute to the economy of the country. The transformation of these plants into the spice is made throught traditional or contemporary methods. As a term association, spice generally evokes bitter, salty and refreshing feelings on people.  On the other hand, vanilla is also a spice that can be used in ice-cream, chocolate, dessert, pastry, and confectionery. Also, vanilla is utilized in sector such as medicine, cosmetic and parfume. The purpose of this study is to discuss the general characteristics of vanilla, the orchid plant family it belongs to, its tranformation process to be a spice, the contribution of vanilla type that can be produced in to the industry, the types of vanilla, its areas of usage, how vanilla is produced and differences between vanilla and vanilin. ÖzetBirçok ülke, coğrafi şartların uygunluğu sayesinde nadir olarak yetişen bitkilere sahiptir. Az bulunan ve kıymetli olan baharatlar; öncelikle yiyeceklere ve içeceklere farklı tat ve koku sağlamakta, diğer bir yandan da ticari olarak ülke ekonomilerine katkı sağlamaktadır. Bu bitkilerin baharat haline dönüştürme süreçleri geleneksel veya modern şekilde yapılmaktadır. İnsanlar tarafından genel olarak baharat, kelime çağrışımı itibariyle; acı, tuzlu, ferahlatıcı vb. his uyandırmaktadır. Fakat vanilya dondurma, çikolata, tatlı, pasta ve şekerlemelerde kullanılan bir baharat olma özelliği taşımaktadır. Ayrıca vanilya ilaç, kozmetik, parfüm gibi endüstrilerde de kullanılmaktadır.  Bu çalışmada vanilya bitkisinin genel özelliklerine, ait olduğu orkide ailesine, kullanılabilir bir baharat olması için geçirdiği sürece, üretilebilen türün endüstriye olan katkısına, vanilyanın çeşitlerine, kullanım alanlarına ve vanilinin nasıl üretildiğine, vanilya ve vanilin arasındaki farklılığa yer verilecektir.


2016 ◽  
Vol 15 (07) ◽  
pp. 1650062 ◽  
Author(s):  
Rachida M’chaar ◽  
Mouloud El Moudane ◽  
Abdelaziz Sabbar ◽  
Ahmed Ghanimi

In this paper, the surface tension, molar volume and density of liquid Ag–Cu–Sn alloys have been calculated using Kohler, Muggianu, Toop, and Hillert models. In addition, the surface tension and viscosity of the Ag–Cu–Sn ternary alloys at different temperatures have been predicted on the basis of Guggenheim and Seetharaman–Sichen equations, respectively. The results show that density and viscosity decrease with increasing tin and increasing temperature for the all studied models. While the surface tension shows a different tendency, especially for the Kohler and Muggianu symmetric models. On the other hand, the molar volume increases with increase of temperature and tin compositions. The calculated values of surface tension and density of Ag–Cu–Sn alloys are compared with the available experimental values and a good agreement was observed.


Blood ◽  
2007 ◽  
Vol 110 (11) ◽  
pp. 3628-3628
Author(s):  
Loreta Bidot ◽  
Wenche Jy ◽  
Lawrence L. Horstman ◽  
Carlos Jr. Bidot ◽  
Vincenzo Fontana ◽  
...  

Abstract BACKGROUND. Ideally, thrombophilic states should be evaluated under in vitro conditions as close as possible to in vivo. We have been evaluating cell adhesion to surface and subsequent growth of microaggregates employing a new instrument intended to approach that ideal. We utilized the Diamed Impact-R, in which whole blood is added to a cone-and-plate analyzer (CPA) equipped with an image analyzer, and the resulting microaggregates adhering to the plastic plate after shearing are measured by three parameters: number of object adhering, average size of aggregate, and percent surface coverage (SC) by aggregates. (A companion abstract reports in vitro findings indetifying variables affecting results.) METHODS: Blood was drawn in citrate Vacutainers and 130 uL was applied to the instrument ≤3hr after drawing. The CPA was operated at shear rate 1800 sec−1 with 2min run time. Subjects were also assayed for cell-derived microparticles (MP) from leukocytes (LMP, CD45+), platelets (PMP, CD41+), red cells (RMP, glycophorin+) and endothelium (EMP, CD62E+ or CD31+/CD41−) by flow cytometry. MP which bound FITC-annexin V (AnV) were also measured. We investigated normal healthy controls and 2 groups of patients. Subjects consisted of n=33 normal controls (NC); n=38 with recent thrombosis (TBS) but stable for at least 4 wk, of various subgroups (DVT, APS, TIA, MI); n=35 patients with thrombocytopenia (TP, mostly ITP). RESULTS: In NC, the means ±SD for SC, size, and number of aggregates were 10.3±2.5%, 41.4±14.1 um2, and 1540±381, respectively. In patients with TBS, SC and size were significantly higher (SC: 13.0±3.1%, p=0.0002; size: 54.5±22.9 um2, p=0.006) compared to NC. Interestingly, however, there was no difference in number of aggregates between these groups. In patients with TP, SC and number were significantly lower (SC, 6.3±4.0%, p=0.0001; number, 793±417, p=0.00001) than NC, but there was no difference in size of aggregates. When TBS vs. TP groups were compared, all 3 parameters were higher in TBS (SC, p=0.000001; size, p=0.02; number, p=0.000001). To gauge if the method might be useful clinically, we determined how many patients departed from the NC mean by ≥2SD: best was parameter SC, for which 11/38 (29%) TBS were &gt;2 SD above the mean. On the other hand, 18/35 (51%) TP were &gt;2SD below the mean. We attribute this moderate degree of sensitivity to the large SD (high variability) of the NC group. Lastly, we found that AnV+ MP correlated strongly with parameter SC (R=0.65, p&lt;0.0001), as did EMPCD31+ (R=0.60, p&lt;0.001). The other MP measured did not correlate convincingly with SC, size or number. CONCLUSIONS: Our studies show that in thrombotic patients, parameters SC and size of aggregates but not number of objects were significantly elevated compared to NC. The underlying mechanism of this effect is currently unknown. Our data suggest that cell-derived microparticles, specifically AnV+ MP or EMP, may be involved with increased surface coverage and aggregate size. On the other hand, in TP patients, we observed a lower surface coverage and number of objects. This appears to be due to lower platelet counts. These tests appear promising for evaluating thrombophilic or thrombocytopenic states. However it is required to reduce the high variability by evaluating variables such as shear rate, run time, surface coating, platelet and MP count.


2016 ◽  
Vol 7 (2) ◽  
pp. 33-38
Author(s):  
Amhar Abubakar

ABSTRACT. Three kinds of samles (whey protein containing casenoglycopeptide, whey protein removed casenoglycopeptide and cheese whey powder digested with 7 kinds of proteases at 37 0C for 24 hr (trypsin, protenase-K, actinase-E, thermolysin, and papain) or 25 0C (pepsin and chymotrypsin). Strong inhibotory activity against the angiotensin converting enzyime (ACE, EC 3.4.15.1) was generated in all samples by 5 proteases digestion (pepsin, chymotrypsin, protinase-K, thermolysin and papain). In whey protein removed caseinoglycopeptide digestion by thermolysin induced the highest activity (95,25%). In cheese whey powder, the highest activity was derived by thermolysin (98.25%). On the other hand, week ACE inhibitory activity were derived by trypsin and actinase-E digestion. As no remarkable differences in inhibitory activity were observed between whey protein containing casenoglycopeptide and whey protein removed casenoglycopeptide samples, the bioactive peptides are considered to come mainly not from casenoglycopeptide but from cheese whey powder components.


Molecules ◽  
2019 ◽  
Vol 24 (18) ◽  
pp. 3254 ◽  
Author(s):  
Ho-Kyung Ha ◽  
Scott Rankin ◽  
Mee-Ryung Lee ◽  
Won-Jae Lee

Various bioactive compounds (BCs) often possess poor stability and bioavailability, which makes it difficult for them to exert their potential health benefits. These limitations can be countered by the use of nano-delivery systems (NDSs), such as nanoparticles and nanoemulsions. NDSs can protect BCs against harsh environments during food processing and digestion, and thereby, could enhance the bioavailability of BCs. Although various NDSs have been successfully produced with both synthetic and natural materials, it is necessary to fulfill safety criteria in the delivery materials for food applications. Food-grade materials for the production of NDSs, such as milk proteins and carbohydrates, have received much attention due to their low toxicity, biodegradability, and biocompatibility. Among these, whey proteins—from whey, a byproduct of cheese manufacturing—have been considered as excellent delivery material because of their high nutritional value and various functional properties, such as binding capability to various compounds, gelation, emulsifying properties, and barrier effects. Since the functional and physicochemical properties of whey protein-based NDSs, including size and surface charge, can be key factors affecting the applications of NDSs in food, the objectives of this review are to discuss how manufacturing variables can modulate the functional and physicochemical properties of NDSs and bioavailability of encapsulated BCs to produce efficient NDSs for various BCs.


Author(s):  
Alexander Miller

Objectivity is one of the central concepts of metaphysics. Philosophers distinguish between objectivity and agreement: ‘Ice-cream tastes nice’ is not objective merely because there is widespread agreement that ice-cream tastes nice. But if objectivity is not mere agreement, what is it? We often think that some sorts of claim are less objective than others, so that a different metaphysical account is required of each. For example, ethical claims are often held to be less objective than claims about the shapes of middle-sized physical objects: ‘Murder is wrong’ is held to be less objective than ‘The table is square’. Philosophers disagree about how to capture intuitive differences in objectivity. Those known as expressivists say that ethical claims are not, strictly speaking, even apt to be true or false; they do not aim to record facts but, rather, express some desire or inclination on the part of the speaker. Others, dubbed subjectivists, say that ethical statements are in some sense about human desires or inclinations. Unlike the expressivist, the subjectivist views ethical claims as truth-apt, but as being true (when they are true) in virtue of facts about human desires or inclinations. Error-theorists and fictionalists argue that (atomic, positive) ethical claims are systematically and uniformly false, but that they may be regarded as trading in ‘useful fictions’. Some philosophers, referred to as antirealists, disagree with expressivism, subjectivism, error-theories and fictionalism, and attempt to find different ways of denying objectivity. Quietists, on the other hand, think that there are no interesting ways of distinguishing discourses in point of objective status and that philosophical debate about differences in objective status is in some sense misguided.


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