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[[Category:Bar chart templates]] to the <includeonly> section at the bottom of that page. Otherwise, add <noinclude>[[Category:Bar chart templates]]</noinclude> to the end of the template code, making sure it starts on the same line as the code's last character.
Each bar can also have a comment, such as "comment7=xx" to show "(xx)" after the number in bar 7. For a 2-column bar chart, the 2nd column items have prefix "col2_" such as scale maximum, col2_data_max=110, and col2_data3=67 with col2_comment3=zz. See below: "Example with two data columns". Each bar chart can be formatted typically within 1/5 ...
Because the elements in Na 3 C 6 H 5 O 7 spell "Na C H O", "Nacho Cheese" is a convenient mnemonic for trisodium citrate's chemical formula. [5] Sodium citrate can be used as an emulsifying stabilizer when making cheese. It allows the cheese to melt without becoming greasy by stopping the fats from separating.
thickener, vegetable gum, stabilizer, emulsifier 415 A E U xanthan gum: thickener, vegetable gum, stabilizer 416 A E U karaya gum: thickener, vegetable gum, stabilizer, emulsifier 417 E U tara gum: thickener, vegetable gum, stabilizer 418 A E U gellan gum: thickener, vegetable gum, stabilizer, emulsifier 420 A E U sorbitol: humectant ...
{{bar gap|optional separator|height=any valid length (omitting unit defaults to px, default is 10px)}} Omitting the separator generates a blank row. Another useful separator is <hr> which produces a horizontal line. Break {{Bar box break}} is a template to split bar box tables into multiple charts while maintaining alignment of the columns.
Emulsifiers Emulsifiers allow water and oils to remain mixed together in an emulsion, as in mayonnaise, ice cream, and homogenized milk. Flavors Flavors are additives that give food a particular taste or smell, and may be derived from natural ingredients or created artificially. Flavor enhancers Flavor enhancers enhance a food's existing flavors.
Modified starches are used in practically all starch applications, such as in food products as a thickening agent, stabilizer or emulsifier; in pharmaceuticals as a disintegrant; or as binder in coated paper. They are also used in many other applications. [2] Starches are modified to enhance their performance in different applications.
Pectin is used as a stabiliser in foods such as yogurt. A stabiliser or stabilizer is an additive to food which helps to preserve its structure. Typical uses include preventing oil-water emulsions from separating in products such as salad dressing; preventing ice crystals from forming in frozen food such as ice cream; and preventing fruit from settling in products such as jam, yogurt and jellies.