Alginic acid, also called algin or alginate, is an anionic polysaccharide distributed widely in thecell walls of brown algae, where through binding with water it forms a viscous gum. In extracted form it absorbs water quickly; it is capable of absorbing 200-300 times its own weight in water. Its colour ranges from white to yellowish-brown. It is sold in filamentous, granular or powdered forms. Structure Alginic […]
Sucralose is an artificial sweetener. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number (additive code) E955. Sucralose is approximately 320 to 1,000 times as sweet as sucrose (table sugar), twice as sweet as saccharin, and three times as sweet as aspartame. It is stable under heat and over a broad range of pH conditions. Therefore, […]
Swimming pool water treatment Swimming pool water treatment means that in order to remain swimming pool water clear and clean swimming pool water must undergo treatment. Affter treatment, swimming pool water free from harmful substances, algae, viruses, bacteria and other pathogens and suitable for use by swimmers. Purification Swimming pool water is treated by means […]
Nitrilotriacetic acid (NTA) is the aminopolycarboxylic acid with the formula N(CH2CO2H)3. It is a colourless solid that is used as a chelating agent, it which forms coordination compounds with metal ions (chelates) such as Ca2+, Cu2+, and Fe3+. Production and use This compound is commercially available as the free acid and as the sodium salt. It is produced fromammonia, formaldehyde, and sodium cyanide or hydrogen […]
Glyoxylic acid or oxoacetic acid is an organic compound. Together with acetic acid, glycolic acid, and oxalic acid, glyoxylic acid is one of the C2 carboxylic acids. It is a colourless solid that occurs naturally and is useful industrially. Structure and nomenclature Glyoxylic acid is usually described with the chemical formula OCHCO2H, i.e. containing an aldehyde functional group (see image in upper right). In fact the aldehyde is […]
Probably best known as a gelling agent in cooking, different types and grades of gelatin are used in a wide range of food and non-food products: Common examples of foods that contain gelatin are gelatin desserts,trifles, aspic, marshmallows, candy corn, and confections such as Peeps, gummy bears, fruit snacks, andjelly babies. Gelatin may be used as a stabilizer, thickener, or texturizer in foods such as yogurt, cream cheese, […]