Reference

Effect of emulsifier salts on textural and flavor properties of processed cheeses

Effect of emulsifier salts on textural and flavor properties of processed cheeses. Gupta, S. K.; Karahadian, C.; Lindsay, R. C. (Dep. Food Sci., Univ. Wisconsin, Madison, WI 53706, USA). J. Dairy Sci., 67(4), 764-78 (English) 1984. CODEN: JDSCAE. ISSN: 0022-0302. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Com. process cheeses, cheese foods, and cheese spreads were characterized with respect to melting, slicing, compn., rheol. properties (Instron), and descriptive sensory attributes. Samples varied within each group. Seventeen emulsifier salts were evaluated for performance in exptl. process cheese by the same criteria for the com. samples. Tripotassium citrate [866-84-2], dipotassium phosphate [7758-11-4], and tetrapotassium pyrophosphate [7320-34-5] each contributed properties to process cheese that should be useful in development of blends of emulsifier salts for reduced-Na process cheeses possessing a wide range of phys. properties.

Electroplating bath

Electroplating bath. (Nippon Electric Co.Several substances are used for example 2795-39-3 and 7320-34-5 which are their cas registry numbers., Ltd., Japan). Jpn. Kokai Tokkyo Koho JP 58189386 A2 5 Nov 1983 Showa, 3 pp. (Japanese). (Japan). CODEN: JKXXAF. CLASS: IC: C25D003-02. ICA: C25D003-30. APPLICATION: JP 82-71992 28 Apr 1982. DOCUMENT TYPE: Patent CA Section: 72 (Electrochemistry) Section cross-reference(s): 76 An electroplating bath contains a fluorocrbon-based surfactant 0.05-1.0% to obtain a uniform plating thickness. Thus, FC 95 was added to a Sn plating bath contg. SnCl2 15 ± 5, K pyrophosphate 45 ± 5, K tartrate 321, and gelatin 0.5 g/L for electroplating miniatureglass-molded rectifiers. .