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2.0% for general food categories; 2.5% for frozen dairy products; 5% for alcoholic beverages; 5% for nuts and nut products; 24% for confections and frostings; 97% for seasonings and flavorings; The European Food Safety Authority authorizes propylene glycol for use in food manufacturing, establishing a safe daily intake of 25 mg per kg of body ...
Examples include ethane-1,2-diol or ethylene glycol HO−(CH 2) 2 −OH, a common ingredient of antifreeze products. Another example is propane-1,2-diol, or alpha propylene glycol, HO−CH 2 −CH(OH)−CH 3, used in the food and medicine industry, as well as a relatively non-poisonous antifreeze product.
Propanediol may refer to any of four isomeric organic chemical compounds: Non-geminal diols (glycols) 1,2-Propanediol, a.k.a. propylene glycol, a vicinal diol;
This page was last edited on 26 July 2006, at 18:31 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may ...
Dips – Dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food. List of common dips; Paste – Food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread. [23] Pastes are often highly spicy or aromatic. List of ...
Fruits, vegetables, seeds and beans are all essential parts of a well-balanced and healthy diet, but if these health gems are not consumed properly, they could be poisonous and detrimental to our ...
1,3-Propanediol is mainly produced by the hydration of acrolein. An alternative route involves the hydroformylation of ethylene oxide to form 3-hydroxypropionaldehyde. The aldehyde is subsequently hydrogenated to give 1,3-propanediol. Biotechnological routes are also known. [2] Two other routes involve bioprocessing by certain micro-organisms:
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