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High-shear mixers are used in industry to produce standard mixtures of ingredients that do not naturally mix. When the total fluid is composed of two or more liquids, the final result is an emulsion ; when composed of a solid and a liquid, it is termed a suspension and when a gas is dispersed throughout a liquid, the result is a lyosol. [ 16 ]
Maltitol is a disaccharide produced by hydrogenation of maltose obtained from starch. Maltitol syrup, a hydrogenated starch hydrolysate, is produced by hydrogenating corn syrup, a mixture of carbohydrates produced from the hydrolysis of starch.
Mixing of liquids occurs frequently in process engineering. The nature of liquids to blend determines the equipment used. Single-phase blending tends to involve low-shear, high-flow mixers to cause liquid engulfment, while multi-phase mixing generally requires the use of high-shear, low-flow mixers to create droplets of one liquid in laminar, turbulent or transitional flow regimes, depending ...
Glucose syrup on a black surface. Glucose syrup, also known as confectioner's glucose, is a syrup made from the hydrolysis of starch. Glucose is a sugar. Maize (corn) is commonly used as the source of the starch in the US, in which case the syrup is called "corn syrup", but glucose syrup is also made from potatoes and wheat, and less often from barley, rice and cassava.
Meal replacements often come in liquid form, but there also are meals and powdered drinks such as Soylent. A meal replacement is a drink, bar, soup, etc. intended as a substitute for a solid food, usually with controlled quantities of calories and nutrients.
Kenyon advises clients to consume snacks which contain no more than 20 grams of carbohydrates and 140 milligrams of sodium per serving, in accordance with American Diabetes Association guidelines.
An enamelled colander. A colander (or cullender) is a kitchen utensil perforated with holes used to strain foods such as pasta or to rinse vegetables. [1] The perforations of the colander allow liquid to drain through while retaining the solids inside.
Weights ingredients for more accurate cooking. Scissors: Kitchen scissors: Two blades used to shear surfaces. Scoop: Ice cream scoop: Used to scoop circular portions of food from a larger container. Sieve: Sifter, Strainer: Slotted spoon: Skimmer: Used to remove solids such as fats or unwanted debris from the surface of a cooking liquid. Spider