Synonyms for sodium_caseinate or Related words with sodium_caseinate
Examples of "sodium_caseinate"
MILK CHOCOLATE (SUGAR, COCOA BUTTER, CHOCOLATE, NONFAT MILK, BUTTEROIL, LACTOSE, SOY LECITHIN, VANILLIN, SALT), PECANS, CORN SYRUP, SUGAR, PALM OIL, NONFAT MILK, BUTTEROIL, AND LESS THAN 1% OF
, SALT, NATURAL AND ARTIFICIAL FLAVORS, CARAMEL COLOR.
Cool Whip was formerly marketed as non-dairy, but in Jewish dietary traditions, Cool Whip was classified as dairy rather than "parve" (non-meat and non-dairy) because of the
(which is derived from milk).
The ingredient list for Cafe Vienna, as an example, is : sugar, nondairy creamer (partially hydrogenated soybean oil, corn syrup solids,
(from milk), dipotassium phosphate, mono- and diglycerides, soy lecithin), instant coffee, sodium citrate, natural and artificial flavor.
Most Slurpee flavors are certified kosher "pareve" and halal. The Diet Pepsi flavor uses
as an anti-freezing agent (sugar is a natural antifreeze in other flavors) which only gives it the status of kosher dairy. The Piña Colada, Twizzler Strawberry, Tropicana Grape Wild Strawberry and Monster Black flavors are not kosher.They have an updated list on the CRC website.
To replicate the mouthfeel of milk fats, nondairy creamers often contain hydrogenated vegetable-based fats, although "nonfat" nondairy creamers/whiteners also exist. Other common ingredients include solidified corn syrup and other sweeteners or/and flavourings (such as French vanilla, hazelnut and Irish cream); as well as
, a milk protein derivative (from casein) that does not contain lactose.
Other processing may be carried out. For example, cream has a tendency to produce oily globules (called "feathering") when added to coffee. The stability of the cream may be increased by increasing the non-fat solids content, which can be done by partial demineralisation and addition of
, although this is expensive.
Cool Whip Original is made of water, hydrogenated vegetable oil (including coconut and palm oils), high fructose corn syrup, corn syrup, skimmed milk, light cream, less than 2%
(a milk derivative), natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, and beta carotene (as a coloring). Only in Canada is Cool Whip produced and is available in an aerosol can using nitrous oxide as a propellant.
Pringles have about 42% potato content, the remainder being wheat starch and flours (potato, corn, and rice) combined with vegetable oils, an emulsifier, salt, and seasoning. Other ingredients can include sweeteners like maltodextrin and dextrose, monosodium glutamate (MSG), disodium inosinate, disodium guanylate,
, modified food starch, monoglyceride and diglyceride, autolyzed yeast extract, natural and artificial flavors, malted barley flour, wheat bran, dried black beans, sour cream, cheddar cheese, etc.; Pringles varieties vary in their ingredients.
Since it is neither a soda nor a milk drink, Yoo-hoo's actual ingredients have long been the topic of speculation. Its official ingredients are water, high fructose corn syrup, whey (from milk), and less than 2% of: cocoa (alkali process), nonfat dry milk, natural and artificial flavors,
(from milk), corn syrup solids, calcium phosphate, dipotassium phosphate, palm oil, guar gum, xanthan gum, mono and diglycerides, salt, spice, soy lecithin, niacinamide (vitamin B3), sucralose, vitamin A palmitate, riboflavin (vitamin B2), and vitamin D3.
The isoelectric point (pI) is the pH of a solution at which the net primary charge of a protein becomes zero. At a solution pH that is above the pI the surface of the protein is predominantly negatively charged and therefore like-charged molecules will exhibit repulsive forces. Likewise, at a solution pH that is below the pI, the surface of the protein is predominantly positively charged and repulsion between proteins occurs. However, at the pI the negative and positive charges cancel, repulsive electrostatic forces are reduced and the attraction forces predominate. The attraction forces will cause aggregation and precipitation. The pI of most proteins is in the pH range of 4–6. Mineral acids, such as hydrochloric and sulfuric acid are used as precipitants. The greatest disadvantage to isoelectric point precipitation is the irreversible denaturation caused by the mineral acids. For this reason isoelectric point precipitation is most often used to precipitate contaminant proteins, rather than the target protein. The precipitation of casein during cheesemaking, or during production of
, is an isoelectric precipitation.
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