ALL-PURPOSE MATRIX FOR MOLDED FOOD BARS

Abstract

The object of the program was to produce a suitable matrix for various food components (soups, beverages and casseroles) which would not detract from the basic flavor of the major food components. A satisfactory matrix was made from lactose (99%) and sodium carboxymethylcellulose (1%). The matrix can be produced successfully by tray-drying or freeze drying. This report summarizes the work performed in Phase 1 and Phase 2 of the contract and gives the results of the various shelf-life tests. In general, the lactose/ carboxymethylcellulose matrix performed well over the broad range of products that were tested.

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Document Details

Document Type
Technical Report
Publication Date
Aug 01, 1965
Accession Number
AD0620935

Entities

People

  • Eric J. Hewitt

Tags

Communities of Interest

  • Advanced Electronics

DTIC Thesaurus Topics

  • Biodegradable Plastics
  • Biomedical And Dental Materials
  • Birds
  • Carbohydrates
  • Chemistry
  • Fluids
  • Freeze Drying
  • Fungi
  • Life Tests
  • Materials
  • Mixing
  • Mixtures
  • Physical Properties
  • Polymeric Films
  • Polyvinyl Alcohol
  • Shelf Life
  • Test And Evaluation

Fields of Study

  • Agricultural and Food sciences

Readers

  • Gender and Food Studies
  • Nuclear Civil Defense.
  • Software Engineering