Influence of combined emulsifier on physical characteristics of fat filling

The influence of mixture of two separate emulsifiers and a new generation of emulsifier 2 in 1, which nowadays has a tendency to replace these two, on the rheological and textural properties and sensory quality of fat filling was investigated. Emulsifiers were added in concentrations of 0.3, 0.45 and 0.75%, and calculated on the total mass of raw materials. The addition of emulsifiers in concentrations of 0.3 and 0.45% had a significant influence on the textural and rheological parameters of fat filling. These results showed that is not necessary to add a maximum amount of an emulsifier in order to achieve optimal spreadibility and hardness, which is certainly justified from an economic point of view. The addition of emulsifier 2 in 1 caused starchy taste and migration of fat to the surface of fat filling. The sample with 0.45%, which was a combination of two emulsifiers, had the best sensory quality and spreadability characteristics

Water turbidity removal by faba bean (Vicia faba) in relation to composition of aqueous extract of seed

Efficiency of aqueous extracts of seed from five cultivars of faba bean in the removal of water turbidity was perceived through content of components known for the ability to clarify water as well as through their interactions. Concentrations of protein, phenolics (tannins) and phytic acid differed significantly between aqueous extracts of cultivars' seed. At applied dosages of aqueous extracts concentrations of protein, phenolics and phytic acid in coagulation tests varied within the ranges 0.11-0.77 mg/L, 0.8-6.2 mu g/L and 0.2-0.7 mu g/L, respectively. Experiments carried out in model water with initial 45 nephelometric turbidity units and at pH 7 resulted in turbidity removal from 28 to 65%. Data analysis revealed that under applied conditions the major determinant of coagulation activity was concentration of phenolics (very significant) followed by that of protein (significant). The removal of water turbidity was also significantly affected by the interaction between concentrations of phenolics and phytic acid as well as that between concentrations of protein and phytic acid. In addition, increase in the content of organic matter in treated water was below the value recommended by council drinking water directive