| For example, are we controlling syneresis, adding body and texture, suspending, thickening, gelling or whipping the particular product? |
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| This occurs as the gel fibrils are compacted and water is lost through syneresis. |
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| More specific chemical alterations such as syneresis or mineral dehydration can provide endogenous driving forces leading to overpressure. |
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| Pectin and gelatin can help modify the texture of the yogurt and help prevent syneresis. |
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| Contraction of a gel, causing separation of liquid from it, is called syneresis. |
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| Hydrocolloids provide texture and body and control syneresis, he adds. |
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| Heinz plans to trumpet its syneresis cap in a big advertising and promotional campaign as the new ketchup bottles reach stores over the next 60 to 90 days. |
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| When the bottle is turned upside down, syneresis fluid that may be present is trapped in the cap, while the thicker ketchup is sucked out through the tube. |
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| Total absence of syneresis and black spots in the finished product. |
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| The combined action of membrane inflation and cage rotation at the beginning of each cycle distributes the mass across the entire syneresis surface. |
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| Gelatinizing agent: for preparation of powder flan: texture agents provide oiliness, lightness and good stability, and also avoid the syneresis phenomenon. |
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| This technique detects microscopic changes of the structure and is thus very relevant to this study of the syneresis of a gel, of an emulsion and thus to predict its stability. |
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| Control of postacidification and of syneresis. |
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| Versatile to use in a wide array of formulations for its resistance to oxidation and to reduce syneresis of stick formulations. |
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| The phase separated regions were determined via rheology and syneresis experiments. |
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| It imparts good sag and spatter resistance along with improved leveling and syneresis control and good color acceptance. |
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| Conventional alginate, being hydrocolloid, undergo syneresis and imbibition which is responsible for their dimensional instability. |
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| As a result, the yoghurt will be firmer with significant reduction of syneresis and a superior creamy mouth feel. |
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| Increased acidity reduces the amount of sugar needed in the blend, although excessive acidity can cause syneresis, or a separation of liquid from the gel. |
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| Syneresis cracks can develop in clays that have flocculated before settling. |
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