A review is given of the literature on organic glasses with special reference to sugar glasses. The amorphous sugar glasses in boiled sweets, milk powder, ice cream and certain freeze-dried products are then discussed. Breakdown of these sugar glasses can lead to defects in all four cases.
A limited amount of fat destabilization occurs when ice cream mix is aerated and frozen, and this emulsion breakdown imparts some desirable properties to ice cream. A method of measuring the amount of de-emulsified fat is described, and the results of an investigation of the process by means of electron microscopy are given. The effects of fat composition and processing variables on fat destabilization are summarized, and an overall picture is presented of the part played by fat in the structure of ice cream.
The micro-baking of sponges, madeira and high-ratio cakes has been investigated by cine and television microscopy. The temperatures of significant events in baking have been estimated and gas bubble diameters have been measured as a function of time and temperature during baking. The implications of the results for cake baking have been discussed.
This study examined metabolic interactions between two nutrients--ethanol and carbohydrate. Both nutrients are metabolized by a common pathway to fatty acids from acetyl-coenzyme A by lipogenic enzymes. The effects of ethanol and carbohydrate on the induction of lipogenic enzymes in livers of rats were examined using two types of base diets differing in carbohydrate and lipid content and using isocaloric substitutions of ethanol, carbohydrate, and fat. Three nonlipogenic enzymes were used for comparison. Isocaloric substitution of both fat and carbohydrate for ethanol was necessary to show the specific effects of alcohol on the activity of lipogenic or nonlipogenic enzymes. Carbohydrate, and not ethanol, induced lipogenic enzymes. Ethanol specifically reduced the activity of lactate dehydrogenase and malic enzyme, but did not affect those of alcohol dehydrogenase or glycerol 3-phosphate dehydrogenase. Ethanol interacted with carbohydrate to increase the activity of ATP citrate lyase. In addition, we studied the effects of ethanol and different kinds of carbohydrates on the growth of rats and on the morphology of their livers and intestines. Ethanol significantly decreased growth characteristics (weight gain, growth rate, and caloric efficiency). Fructose, either as a monosaccharide or in sucrose, decreased this alcohol effect. Sucrose was better than glucose in lowering lipid accumulation in livers of rats. Fragility of intestinal villi was found with an alcohol, low carbohydrate diet, but was not present in alcohol diets with a higher level of carbohydrate. In contrast to carbohydrate, ethanol lacked some characteristics of a nutrient, namely, it did not induce some enzymes involved in its metabolism and did not promote optimum growth.
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