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No. Not if by element you mean a Periodic Element.
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What is emulsifier 481?
Sodium oleyl or stearoyl lactylate stearoyl-2-lactylate Flour treatment stabiliser, emulsifier to make it able to retain shape after going through the machinery. No known adverse effects.
Which is Enzyme responsible for conversion of stearic acid to oleic acid?
The enzyme which catalyzes the conversion of stearate to oleate is stearoyl-CoA desaturase.
How do you prevent oil and vinegar from separating?
You would need to add an emulsifier. This is what Wikipedia says about emulsifiers: An emulsifier (also known as an emulgent) is a substance which stabilizes an emulsion by increasing its kinetic stability. One class of emulsifiers is known as surface active substances, or surfactants. Examples of food emulsifiers are egg yolk (where the main emulsifying agent is lecithin), honey, and mustard, where a variety of chemicals in the mucilage surrounding the seed hull act as emulsifiers; proteins and low-molecular weight emulsifiers are common as well. Soy lecithin is another emulsifier and thickener. In some cases, particles can stabilize emulsions as well through a mechanism called Pickering stabilization. Both mayonnaise and Hollandaise sauce are oil-in-water emulsions that are stabilized with egg yolk lecithin or other types of food additives such as Sodium stearoyl lactylate.
Is K element or compound?
Element
Is antimony a mixture element or compound?
Element
What is emulsifier 481?
Sodium oleyl or stearoyl lactylate stearoyl-2-lactylate Flour treatment stabiliser, emulsifier to make it able to retain shape after going through the machinery. No known adverse effects.
What are the ingredients in a Krystal Burgers?
Bun: UNBLEACHED ENRICHED WHEAT FLOUR [FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID (A B VITAMIN)], WATER, HIGH FRUCTOSE CORN SYRUP, YEAST, SOYBEAN OIL, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: WHEAT GLUTEN, SALT, DOUGH CONDITIONERS (SODIUM STEAROYL LACTYLATE, CALCIUM STEAROYL-2-LACTYLATE, MONOGLYCERIDES, CALCIUM PEROXIDE, ETHOXYLATED MONOGLYCERIDES), SOY FLOUR, CALCIUM SULFATE, CALCIUM PROPIONATE (TO RETARD SPOILAGE), MONOCALCIUM PHOSPHATE, YEAST FOOD (AMMONIUM SULFATE) Beef Patty: BEEF, SEASONING [ENCAPSULATED SALT (SALT, PARTIALLY HYDROGENTATED SOYBEAN OIL), PEPPER) It also includes mustard, onions and pickles.
What is the formula for sodium Stearate?
i googled it and i think its C24H44O6Na http://64.233.169.104/search?q=cache:DwU2BouFCLYJ:www.sciencelab.com/xMSDS-Sodium_Stearoyl_Lactylate-9925041+formula+for+sodium+stearoyl+lactylate&hl=en&ct=clnk&cd=6&gl=us&client=firefox-a
Is sodium stearoyllactylate a form of msg?
Sodium stearoyl lactate (and the similar calcium stearoyl lactate) is made by combining lactic acid and stearic acid, and then reacting the result with sodium hydroxide or calcium hydroxide to make the sodium or calcium salt. it is not MSG.Sodium stearoyl lactylate is an emulsifier used as a dough strengthener in baked goods. It has several features that combine to make it very popular with bakers.It maintains the texture of fresh baked bread by keeping the amylose starch in its gelled state, preventing its recrystallization.It makes the gluten in the bread stronger and more extensible, increasing the volume of the loaf.It disperses the fats in the bread, making it softer, while allowing less fat to be used.It absorbs water, allowing the baker to get 1 to 1.5% more loaves from the same ingredients, thus making each loaf less expensive.It has a sweet taste, allowing less sugar to be used in the bread.
What is lactylate?
It is the sodium salt of an long chained carboxylic acid containing two eater linkages.
Is stearic acid and stearoyl CoA the same thing?
Stearic acid is a saturated fatty acid 18 carbons long. Stearoyl CoA is a molecule of stearic acid bound to the molecule coenzyme A (CoA), which occurs during the metabolism of stearic acid to release energy, so they are not the same thing.
Which is Enzyme responsible for conversion of stearic acid to oleic acid?
The enzyme which catalyzes the conversion of stearate to oleate is stearoyl-CoA desaturase.
What are the ingredients in red baron pizza?
Enriched flour, tomatoes, low moisture part skim mozzarella cheese, part skim mozzarella cheese, pepperoni water, contains 2% or less of: yeast, bread crumbs, vegetable oil, sugar, butter flavored shortening, salt, non fat dry milk, modified food starch, isolated oat product, guar gum, baking powder, wheat gluten, spices, maltodextrin, sodium stearoyl lactylate, hydrolyzed soy and corn protein, paprika, garlic powder, defatted soy flour, mono- and diglycerides, l-cysteine, enzymes.
What statement best describes the structure of a lipid molecule?
There are many statements which best describes the structure of a lipid molecule. The structure of a lipid molecule is a triglyceride. It consists of palmitoyl, oleoyl and stearoyl.
Why are box cake mixes fluffier than homemade?
Box cakes are not necessarily more fluffy than homemade, it all depend on the recipe and the cook how fluffy a homemade cake will be. Box cake mixes are more consistent in many ways, including fluffiness because manufacturers add artificial ingredients that enhance various qualities of the finished cake.
How do you prevent oil and vinegar from separating?
You would need to add an emulsifier. This is what Wikipedia says about emulsifiers: An emulsifier (also known as an emulgent) is a substance which stabilizes an emulsion by increasing its kinetic stability. One class of emulsifiers is known as surface active substances, or surfactants. Examples of food emulsifiers are egg yolk (where the main emulsifying agent is lecithin), honey, and mustard, where a variety of chemicals in the mucilage surrounding the seed hull act as emulsifiers; proteins and low-molecular weight emulsifiers are common as well. Soy lecithin is another emulsifier and thickener. In some cases, particles can stabilize emulsions as well through a mechanism called Pickering stabilization. Both mayonnaise and Hollandaise sauce are oil-in-water emulsions that are stabilized with egg yolk lecithin or other types of food additives such as Sodium stearoyl lactylate.
Is platinum an element or an compound?
It is an element.
