Sorbitol physical properties

Sorbitol is classified as a polyhydric alcohol and possesses less sweetness compared to the lower alcohols like glycerol and xylitol.

Sorbitol is quite soluble in water and Sorbo sorbitol solution, USP XVI, is 7% by weight aqueous solution. Sorbitol will not crystallize from supersaturated syrups as readily as sugar and a mixture of sorbitol powder and syrup is used to prepare confectionary pastes and fondants.

Another of its desirable properties of sorbitol is that it is not easily fermented by microorganisms and is stable in the dry state or in sterile aqueous solution.

Sorbitol is slightly soluble in methanol ethanol, acetic acid, acetamide and phenol and it is essentially insoluble in other organic solvents.

Because sorbitol is largely transformed to fructose by liver enzymes in the body, it is tolerated by diabetics since fructose is not dependent on the availability of insulin for its metabolism.

Sorbitol is hygroscopic and provides cooling effect in the mouth due to the negative heat of solution. As monosaccharides, sorbitol has twice the freezing point depression effect as sucrose on a per weight basis.
Sorbitol physical properties 

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Physical Hazard in Food Product

Anything foreign to the food can be considered a physical hazard. Dust, dirt, hair, metal shavings and broken glass, for example, are items foreign to the original food and are considered harmful.

Physical hazards can enter a food product at any stage in its production.

There is huge variety of physical items that can enter food as foreign material and some of these are hazard to food safety.

Physical hazards include:
*Dirt
*Dust
*Hair
*Broken glass and crockery – it could cause an injury or choking of swallowed.
*Nails
*Staples
*Metal fragments and other objects that accidentally enter foods
*Foreign objects

The sources of physical hazards during food manufacturing and processing usually fall under one of the following categories:
*Incoming raw materials
*Processing equipment
*Failures in prerequisites programmes

In the past year, advances un technology have brought improvements in physical hazard control with the improved of metal detector capability, x-ray detection and vision sorters.

Improvements will continue and business should in the alert for new improved equipments.
Physical Hazard in Food Product

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Physical and Properties of Milk

Physical and Properties of Milk
Milk is a white or yellow, opaque liquid. The color is influenced by scattering and absorption of light by milk fat globules and protein micelles.

Therefore, skim milk also retains its white color.

A yellowish, i.e., yellow-green, color is derived from carotene (ingested primarily during pasture grazing) present in the fat phase and from riboflavin present in the aqueous phase.

Milk tastes mildly sweet, while its odor and flavor are normally quite faint.

Milk fat occurs in the form of droplets or globules, surrounded by a membrane and emulsified in milk serum (also called whey).

The fat globules (called cream) separate after prolonged storage or after centrifugation. The fat globules float on the skim milk.

Homogenization of milk so finely divides and emulsifies the fat globules that cream separation does not occur even after prolonged standing.

Proteins of various sizes are dispersed in milk serum. They are called micelles and consist mostly of calcium salts of casein molecules.

Furthermore, milk contains lipoprotein particles, also called milk microsomes, which consist of the residues of cell membranes, microvilli, etc., as well as somatic cells, which are mainly leucocytes.

Various proteins, carbohydrate, minerals and other ingredients are solubilized in milk serum.

The specific density of milk decreases with increasing fat content, and increases with increasing amounts of protein, milk sugar and salts.

The specific density of cow’s milk ranges from 1.029 to 1.039 (15 degree C). Defatted (skim) milk has a higher specific density than whole milk.

The freezing point of milk is -0.53 to -0.55 degree C. This rather constant value is a suitable test for detection of watering of milk.
Physical and Properties of Milk

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