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Description: then be compressed under high pressure to form blocks, slices and pellets. Because dry ice has no taste or smell, is non-poisonous and non-flammable, it is an ideal and highly- effective cooling and freezing agent for food. It is particularly convenient for in-transit cooling, where power supply canShow More
Description: Carbon dioxide has many applications based on its varied properties. It is widely used in food processing for freezing, cooling, preservation or pH control. It is also used to blanket chemicals, control pH in water treatment, shield metal welding, stimulate biological growth, improve oil and gas
- Oxygen and Oxides: Carbon Dioxide
- Composition: Pure Gas
- Product Forms: Gas
- Supply Options: Bulk / Microbulk
Description: then be compressed under high pressure to form blocks, slices and pellets. Because dry ice has no taste or smell, is non-poisonous and non-flammable, it is an ideal and highly- effective cooling and freezing agent for food. It is particularly convenient for in-transit cooling, where power supply can
- Type: Complete Machine / Turnkey System
- Cleaning Process / Operation: Other
- Application / Operation: General Cleaning / Surface Prep, Degreasing
- Workpiece Handling: Robotic / Articulated Arm
Supplier: Chevron Lubricants
Description: Designed for use in the immersion or spray freezing equipment of packaged poultry or wrapped meat under the Federal Meat and Poultry Products Inspection Program, Chevron HTF P 200 is a silicate-free, industrial coolant and heat transfer agent. It meets requirements for food-grade applications
- Type / Function: Hot Oil / Thermal Oil
- Applications & Features: Process Equipment, Food Grade / Contact (FDA H1)
Supplier: Hydrofarm, Inc.
Description: Potassium (K20)....4.5% Derived From: Seaweed (Ascophyllum Nodosum). Non-Plant Food Ingredient: 6% Humic Acid Derived From The Seaweed. OTHER HANDLING AND STORAGE REQUIREMENTS: Keep lid tightly closed. Store in a dry area, above freezing and below 105_F, and out of direct sunlight. Keep out of reach
- Applications: Agriculture
- Form: Liquid / Solution, Powder
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Encyclopedia of Industrial Additives, Volume 3
See Gelling Agents frozen foods , juice drinks, pourable dressings, relish, sauces and gravies, spoonable dressings, syrups; provides excellent emulsion and suspension sta- bility and visco maintenance; suspend- .
The Worldwide Availability of Fluorspar
Fluorocarbons are used to make refrigerants, foam blowing agents, solvents, fluoropolymers, sterilant gas, aerosol propellants, and food - freezing agents .
Food properties of egg white protein modified by rare ketohexoses through M aillard reaction
Sugars also function as humectants and anti- freezing agents in food (Hodge & Osman, 1976; Doyle et al., 2006).
Use of a fast, practical heat absorption method to freeze foods.
The commercial use of dichlorodifluoromethane as a direct-contact freezing agent for food is discussed, with reference to engineering problems involving vapour dynamics, heat transfer, fluid flow, and economic considerations.
Handbook of Food Additives
Uses: Direct-contact freezing agent for foods ; propellant in foods .
Handbook of Flavors and Fragrances
Uses: Fragrance in cosmetics, perfumes; flavoring agent in frozen foods , candies, drinks .
Research on the water‐holding capacity of pork sausage with acetate cassava starch
When gelatinized starch is added as a thickening agent in frozen foods , the accelerated retrogradation at low temperature may produce undesirable physical changes, such as synere- sis .
Production and Physicochemical Properties of 2‐Octen‐1‐Ylsuccinic Derivatives from Waxy Corn Starch
When gelatinized starch is employed as a thickening agent in frozen foods , the accelerated retrogradation at low temperature may produce undesirable physical changes including gel forma- tion and syneresis.
Characteristics and application of octenyl succinic anhydride modified waxy corn starch in sausage
When gelatinized starch is employed as a thickening agent in frozen foods , the accelerated retrogradation at low temperature may produce undesirable physical changes including gel formation and syneresis.