Thesis (M.S.)--University of Wisconsin--Madison, 1969. / eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Thesis (Ph. D.) University of Missouri-Columbia, 2006. / The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on August 3, 2007) Includes bibliographical references.

ESR has been used to study multi-phase food systems, including ice cream and chocolate, using both spin probes and spin labels. Chemical and physical methodologies were developed and applied to study the behaviour of 1,1,3,3-tetramethylisoindolin-2-yloxyl (TMIO), the 5-pentyl derivative (PTMIO) and the water-soluble 5-sulphonate (NaTMIOS) spin probes in hydrophilic and hydrophobic phases over a range of temperatures. Linewidths and hyperfine coupling constants (aN) were derived using fitting and simulating computer software, from which rotational correlation times (tauc) and enthalpies of activation of molecular rotation were calculated. These give an indication of the local environment of the probe. In the hydrophilic phase of ice cream there was a sharp reduction in probe mobility at -18°C, which did not occur in the hydrophobic phase. In chocolate, an essentially hydrophobic system, no sudden changes in mobility were detected although at around 60°C there was a change in the enthalpy of activation. Spectral deconvolution techniques enabled the simultaneous study of NaTMIOS and TMIO in the hydrophilic and hydrophobic phases of ice cream and enabled the study of TMIO spectra in the presence of the underlying spectrum of the radical present in chocolate. Guar gum and xanthan gum are used as stabilisers in ice cream and were spin-labelled using 5-carboxy-TMIO (CTMIO) and 5-amino-TEMPO respectively. The ESR spectra showed that the mobilities of the nitroxide moieties were comparable with the free spin probes. The addition of the gums to a sucrose solution, a model hydrophilic system, had no appreciable effect on the mobility of the NaTMIOS spin probe.

Commercial creamers that did and did not demonstrate feathering defect showed differences in feathering test, phospholipid proportion, and protein patterns of surface material of homogenized fat globules. Creams that did not feather were stable pH at in acetate buffer as low as 5.00; creams that did exhibit feathering defect were stable in acetate buffer at pH of 5.45 and higher. The proportion of phosphatidylethanoamine in feathering cream was higher than in stable cream while the proportions of phosphatidylinositol and phosphatidylserine in feathering cream were slightly less than in stable cream. Feathering cream had more caseins associated with milk fat globule than stable cream and more protein bands were observed in feathering cream than in stable cream. Feathering test with a series of acetate buffer solutions of different pHs revealed that papain treatment of cream (0.075 EU/ml) induced feathering defect near pH of 5.60 while phospholipase C treatment of cream (0.75 EU/ml) did not cause coagulation of protein and fat globules at pH 5.09. Papain-treated cream flocculated in coffee with pH 4.56 at 85°C but phospholipase C-treated cream did not. Small activity (0.075 EU/ml) of sulfhydryl protease (papain) in cream degraded most casein associated with newly formed membrane into small peptides when incubated at 4° and 21°C for 1 day. One of milk fat globule membrane proteins (butyrophilin) was hydrolyzed by papain while β-lactoglobulin was not degraded in papain-treated cream About 65-70% of phospholipid in the membrane material was degraded when 0.75 EU of phospholipase C was inoculated to 11% homogenized UHT processed cream and incubated at 4 and 21°C for 14 days. Major phospholipids (phosphatidylcholine, phosphatidylserine, phosphatidylinositol, and phosphatidylethanolamine) were hydrolyzed by phospholipase C while sphingomyelin remained intact. Heat treatment of whey protein at 80°C for 7 minutes to cover newly formed fat globule did not prevent the feathering problem in papain-treated cream. / Master of Science

Contents of this graduation thesis is the proposal of design machine for producing soft ice cream of the stand type specified for store spaces. Part of the thesis is the design, marketing and technical analysis. The main part is dedicated to the design process itself, which result should be the final design meeting all functional, structural, technological, aesthetic and ergonomic requirements.

Properly dried sweet cream buttermilk, because of its high fat and lecithin contents, should make superior ice cream. Its use as a source of serum solids in ice cream. Its use as a source of serum solids in ice cream mix would open an outlet for this butter by-product and would serve the needs of ice cream manufacturers during nonfat dry milk solids shortage and it may make a higher score ice cream. The demand for milk solids shortage and it may make a higher score ice cream. The demand for milk solids has been increasing so rapidly that today the by-products of the dairy industry are being utilized as sources of human food to a much greater extent than before. In past years the greater bulk of creamery buttermilk has been utilized as animal feeds. Attempts are being made to convert more of this by-product into channels of human consumption. As the manufacture of sweet cream butter is increasing at a rapid pace, a larger supply of buttermilk product of high quality which is fit for human consumption is available in the market. Many previous investigators have used buttermilk products as a source of serum solids in ice cream mix with favorable results. The advantage claimed has been that it tends to improve the whipping ability of ice cream mixes and to impart richer flavor to the product. These beneficial qualities have been attributed to the butterfat and the phospholipids, of which lecithin is predominant. The work of Chapman and Supplee shows that buttermilk and cream contins several times as much licithin as skimmilk. The amounts of total phospholipids reported by Holm et al and Wright et al are approximately 1.77 per cent in dry buttermilk and 1.06 per cent in dry skim milk.

Kaffe Bueno, ett bioteknologiskt start-up-företag dedikerat till framsteg inom naturliga och gröna produkter, fokuserar på att utnyttja den outnyttjade potentialen hos kaffebiprodukter genom grön kemi och bioteknik. Då endast 1% av kaffet används för bryggning, extraherar företaget lösliga och olösliga produkter genom en uppdelning mellan ett oljeutvinning och ett efterföljande vattenuttag, vilket bidrar till att sänka CO2-utsläppen per värde och en cirkulär ekonomi. Inom hudvård har Kaffe Bueno tidigare utvecklat en BB-kräm med återvunnen kaffesump för pigmentering och hudvårdsfördelar, men stötte på utmaningar när det gäller täckning jämfört med syntetiska BB-krämer, vilket ledde till målet med detta examensarbete. Målet med denna studie är att formulera en helt växtbaserad BB-kräm med optimal täckning, överträffa standarden satt av syntetiska kemiska BB-krämer. Den centrala fråga som styr forskningen är: "Vilka är de optimala formuleringsrstrategierna och växtbaserade ingredienserna för att uppnå högsta täckning i en helt växtbaserad BB-kräm samtidigt som stabilitet säkerställs?". Denna forskning stämmer överens med den globala kosmetikindustrins växande efterfråga av hållbara, växtbaserade formuleringar, som svar på konsumenternas preferenser för miljövänliga produkter. Forskningen inkluderar utveckling av en växtbaserad vit baskräm utan titanoxid eller zinkoxid, och sedan användning av naturliga pigment som KAFFAGE® för att justera färgen, säkerställa hållbarhet, täckning och stabilitet över tid, vid ljusexponering och användning. Sammanfattningsvis formulerades under denna studie framgångsrikt en växtbaserad BB-kräm med täckning jämförbar med marknadsstandarder, undvikande av traditionella järnoxider och med användning av hållbara ingredienser som KAFFAGE-BD®-pigment, även om användning av titandioxid (TiO2) fortfarande krävs. Forskningen betonade vikten av texturoptimering, färgmatchning och sensorisk perception, vilket positionerar BB-krämen som en pålitlig och mångsidig kosmetisk lösning. Framtida forskning bör prioritera undersökning av alternativ till TiO2, såsom mikrokristallin cellulosa, för att förbättra hållbarheten i BB-krämens formulering. / Kaffe Bueno, a bioscience startup company dedicated to advancing natural and green products, focuses on harnessing the untapped potential of coffee by-products through green chemistry and biotechnology. With only 1% of coffee utilized for brewing, the company extracts soluble and insoluble products through a partion between an oil extraction and a subsequent water extraction, contributing to lowering the CO2 emissions per value from coffee consumption and a circular economy. In skincare, Kaffe Bueno previously developed a Beauty Balm cream using ingredients from upcycled spent coffee grounds for pigmentation and skincare benefits, but faced challenges in achieving coverage comparable to synthetic BB creams, prompting the goal of this master thesis. The objective of this study is to formulate an all plant-based BB cream with optimal coverage, surpassing the standard set by synthetic BB creams. The central question guiding the research is: "What are the optimal formulation strategies and plant-based ingredients for achieving the highest coverage in an all plant-based BB cream while ensuring stability?". This research aligns with the global cosmetic industry's growing demand for sustainable, plant-based formulations, responding to consumer preferences for eco-friendly products. The research includes developing a white plant-based base cream without titanium dioxide or zinc oxide, and then utilizing natural pigments like KAFFAGE® to adjust the tint, ensuring sustainability, up-to-standard coverage, stability over time, light exposition and use. Tests conducted to validate the product’s performance and quality include a stability test, a sensory panel evaluation, a sweat test, and other relevant assessments to ensure the cream's effectiveness, user satisfaction, and compliance with industry standards. In conclusion, this study successfully formulated a plant-based BB cream with coverage comparable to market benchmarks, circumventing traditional iron oxides and relying on sustainable ingredients like KAFFAGE-BD®, even though the use of titanium dioxide (TiO2) is still needed. The research emphasized the importance of texture optimization, color matching, and sensory perception, highlighting the essential attributes for BB creams in general and positioning this particular BB cream as a reliable and versatile cosmetic solution. Future research should prioritize exploring alternatives to TiO2, such as microcrystalline cellulose, to enhance sustainability in BB cream formulations.

Call number: LD2668 .T4 1961 W65

Call number: LD2668 .T4 1963 S61 / Master of Science

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