Reference

Properties of ceramic shell molds based on metal phosphate binders

Properties of ceramic shell molds based on metal phosphate binders. Semenov, G. M.; Alekseev, V. V.; Grachev, V. I. (Mosk. Khim.-Tekhnol., Moscow, USSR).Several reagents with their cas registry numbers 14808-60-7 and 7785-88-8 are used here. Deposited Doc., VINITI 4308-82, 10 pp. Avail. VINITI (Russian) 1982. DOCUMENT TYPE: Report CA Section: 57 (Ceramics) Section cross-reference(s): 55, 56 Aq. solns. of Na aluminophosphate (I) are used instead of alc. Et silicate solns. as binders in ceramic shell molds with quartz fillers for investment casting. The I soln. contg. P2O5 20-25, Al2O3 4, and Na2O 3% was prepd by dissolving Al(OH)3 in 60% H3PO4 and neutralization of the excess acid with NaOH. The dimensional accuracy of the castings was increased, the sanitary-hygienic work conditions improved, and the cost of molds decreased by partial or complete replacement of Et silicate with I. .

Dough composition and method for making tortilla

Dough composition and method for making tortilla. Chedid, Lisa; Toczek, John Joseph; Brodie, John David (Rhodia Inc., USA). PCT Int. Appl. WO 2003103403 A2 18 Dec 2003, 28 pp. DESIGNATED STATES: W: AE, AG, AL, AM, AT, AU, AZ, BA, BB, BG, BR, BY, BZ, CA, CH, CN, CO, CR, CU, CZ, DE, DK, DM, DZ, EC, EE, ES, FI, GB, GD, GE, GH, GM, HR, HU, ID, IL, IN, IS, JP, KE, KG, KP, KR, KZ, LC, LK, LR, LS, LT, LU, LV, MA, MD, MG, MK, MN, MW, MX, MZ, NO, NZ, OM, PH, PL, PT, RO, RU, SC, SD, SE, SG, SK, SL, TJ, TM, TN, TR, TT, TZ, UA, UG, UZ, VC, VN, YU, ZA, ZM, ZW; RW: AT, BE, BF, BJ, CF, CG, CH, CI, CM, CY, DE, DK, ES, FI, FR, GA, GB, GR, IE, IT, LU, MC, ML, MR, NE, NL, PT, SE, SN, TD, TG, TR. (English). (World Intellectual Property Organization).There are some reagents with their cas registry numbers 7785-88-8 and 7789-77-7 are used in this study. CODEN: PIXXD2. CLASS: ICM: A21D. APPLICATION: WO 2003-US18017 6 Jun 2003. PRIORITY: US 2002-PV386785 7 Jun 2002. DOCUMENT TYPE: Patent CA Section: 17 (Food and Feed Chemistry) The dough compn. has flour, shortening, water, and a leavening system. The leavening system has a leavening base and leavening acid. The leavening acid is a combination selected from the group consisting of 1) sodium aluminum phosphate and dicalcium phosphate dihydrate; (2) sodium aluminum phosphate and sodium acid pyrophosphate; (3) sodium acid pyrophosphate and dicalcium phosphate dihydrate; (4) sodium aluminum phosphate, sodium acid pyrophosphate, and dicalcium phosphate dihydrate; (5) sodium aluminum sulfate and dicalcium phosphate dihydrate; and (6) sodium aluminum sulfate and sodium acid pyrophosphate. The sodium acid pyrophosphate exhibits an evolved percentage of carbon dioxide of about 30 or less at room temp. prior to baking. The slower reacting of the leavening acids in the combination is at least 15 % by wt. of the total wt. of the acid combination. There are also methods for making tortilla. .