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Glycerol (/ ˈɡlɪsərɒl /) [6] is a simple triol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in lipids known as glycerides. It is also widely used as a sweetener in the food industry and as a humectant in pharmaceutical formulations.
Food sources of dietary fiber have traditionally been divided according to whether they provide soluble or insoluble fiber. Plant foods contain both types of fiber in varying amounts according to the fiber characteristics of viscosity and fermentability. [1] [5] Advantages of consuming fiber depend upon which type is consumed. [6]
The viscosity of a fluid is a measure of its resistance to deformation at a given rate. [1] For liquids, it corresponds to the informal concept of "thickness": for example, syrup has a higher viscosity than water. [2] Viscosity is defined scientifically as a force multiplied by a time divided by an area.
It is commonly used as a viscosity modifier or thickener and to stabilize emulsions in both food and non-food products. It is used primarily because it has high viscosity, is nontoxic, and is generally considered to be hypoallergenic, as the major source fiber is either softwood pulp or cotton linter.
Thickening agent. A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering their taste; thickeners are also used in paints, inks, explosives, and cosmetics.
Mineral oil is a common ingredient in baby lotions, cold creams, ointments, and cosmetics. It is a lightweight inexpensive oil that is odorless and tasteless. It can be used on eyelashes to prevent brittleness and breaking and, in cold cream, is also used to remove creme make-up and temporary tattoos.
Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. [1] The consistency, degree of fluidity, and other mechanical properties are important in understanding how long food can be stored, how stable it will remain, and in determining food texture.
Mucilage. A sundew with a leaf bent around a fly trapped by mucilage. Mucilage is a thick gluey substance produced by nearly all plants and some microorganisms. These microorganisms include protists which use it for their locomotion, with the direction of their movement always opposite to that of the secretion of mucilage. [1]