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34 relations: Acceptable daily intake, Alkali, Castor oil, Chocolate, Cocoa butter, Cocoa solids, Compound chocolate, E number, Emulsion, Enrober, Ester, Ethanol, Ether, Food and Drug Administration, Friction, Generally recognized as safe, Glycerol, Joint FAO/WHO Expert Committee on Food Additives, Lecithin, Lipophilicity, Milk, Newtonian fluid, Peanut oil, Ricinoleic acid, Ricinolein, Ricinus, Salad, Soybean, Spread (food), Starch, Sugar, Vegetable oil, Viscosity, Yield (engineering).
Acceptable daily intake
Acceptable daily intake or ADI is a measure of the amount of a specific substance (originally applied for a food additive, later also for a residue of a veterinary drug or pesticide) in food or drinking water that can be ingested (orally) on a daily basis over a lifetime without an appreciable health risk.
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Alkali
In chemistry, an alkali (from Arabic: al-qaly “ashes of the saltwort”) is a basic, ionic salt of an alkali metal or alkaline earth metal chemical element.
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Castor oil
Castor oil is a vegetable oil obtained by pressing the seeds of the castor oil plant (Ricinus communis).
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Chocolate
Chocolate is a typically sweet, usually brown food preparation of Theobroma cacao seeds, roasted and ground.
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Cocoa butter
Cocoa butter, also called theobroma oil, is a pale-yellow, edible vegetable fat extracted from the cocoa bean.
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Cocoa solids
Cocoa solids are a mixture of many substances remaining after cocoa butter is extracted from cacao beans.
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Compound chocolate
Compound chocolate is a product made from a combination of cocoa, vegetable fat, and sweeteners.
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E number
E numbers are codes for substances that are permitted to be used as food additives for use within the European Union and EFTA.
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Emulsion
An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable).
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Enrober
An enrober is a machine used in the confectionery industry to coat a food item with a coating medium, typically chocolate.
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Ester
In chemistry, an ester is a chemical compound derived from an acid (organic or inorganic) in which at least one –OH (hydroxyl) group is replaced by an –O–alkyl (alkoxy) group.
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Ethanol
Ethanol, also called alcohol, ethyl alcohol, grain alcohol, and drinking alcohol, is a chemical compound, a simple alcohol with the chemical formula.
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Ether
Ethers are a class of organic compounds that contain an ether group—an oxygen atom connected to two alkyl or aryl groups.
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Food and Drug Administration
The Food and Drug Administration (FDA or USFDA) is a federal agency of the United States Department of Health and Human Services, one of the United States federal executive departments.
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Friction
Friction is the force resisting the relative motion of solid surfaces, fluid layers, and material elements sliding against each other.
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Generally recognized as safe
Generally recognized as safe (GRAS) is an American Food and Drug Administration (FDA) designation that a chemical or substance added to food is considered safe by experts, and so is exempted from the usual Federal Food, Drug, and Cosmetic Act (FFDCA) food additive tolerance requirements.
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Glycerol
Glycerol (also called glycerine or glycerin; see spelling differences) is a simple polyol compound.
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Joint FAO/WHO Expert Committee on Food Additives
The Joint FAO-WHO Expert Committee Report on Food Additives was an international report of the World Health Organization.
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Lecithin
Lecithin (from the Greek lekithos, "egg yolk") is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances (and so are both hydrophilic and lipophilic), and are used for smoothing food textures, dissolving powders (emulsifying), homogenizing liquid mixtures, and repelling sticking materials.
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Lipophilicity
Lipophilicity (from Greek λίπος "fat" and φίλος "friendly"), refers to the ability of a chemical compound to dissolve in fats, oils, lipids, and non-polar solvents such as hexane or toluene.
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Milk
Milk is a white liquid produced by the mammary glands of mammals.
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Newtonian fluid
In continuum mechanics, a Newtonian fluid is a fluid in which the viscous stresses arising from its flow, at every point, are linearly proportional to the local strain rate—the rate of change of its deformation over time.
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Peanut oil
Peanut oil, also known as groundnut oil or arachis oil, is a mild-tasting vegetable oil derived from peanuts.
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Ricinoleic acid
Ricinoleic acid, formally called 12-hydroxy-9-cis-octadecenoic acid is a fatty acid.
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Ricinolein
Ricinolein is the chief constituent of castor oil and is the triglyceride of ricinoleic acid.
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Ricinus
Ricinus communis, the castor bean or castor oil plant, is a species of perennial flowering plant in the spurge family, Euphorbiaceae.
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Salad
A salad is a dish consisting of a mixture of small pieces of food, usually vegetables.
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Soybean
The soybean (Glycine max), or soya bean, is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
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Spread (food)
A spread is a food that is spread, generally with a knife, onto foods such as bread and crackers.
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Starch
Starch or amylum is a polymeric carbohydrate consisting of a large number of glucose units joined by glycosidic bonds.
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Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.
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Vegetable oil
Vegetable oils, or vegetable fats, are fats extracted from seeds, or less often, from other parts of fruits.
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Viscosity
The viscosity of a fluid is the measure of its resistance to gradual deformation by shear stress or tensile stress.
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Yield (engineering)
The yield point is the point on a stress–strain curve that indicates the limit of elastic behavior and the beginning of plastic behavior.
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Redirects here:
E476, PGPR, Pgpr, Polyglycerol Polyricinoleate.
References
[1] https://en.wikipedia.org/wiki/Polyglycerol_polyricinoleate
