Ingredients handbook file
1979
A series of charts selected and reprinted from other sources provide "capsule references" for some key ingredients formulation areas: "Grams amino acid/100 gm protein" calculates the protein efficiency ratio (P.E.R.) and lists the amino acid components of 13 food products and describes methods of calculating P.E.R. using weanling rat feeding tests. "Proteins by source, company, and form" shows proteins from daily products, blends, corn germ, meat by-products, peanuts, wheat, soy, malt-rice, and yeast according to the companies that supply them. "Stability of nutrients" examines vitamins, amino acids, and mineral salts; "Acidulants" lists the properties of some common food acidulants. "Minerals in foods" gives the percentages of major mineral elements in a variety of alphabetically-listed foods. The functional benefits of cellulose bulking agents used in processing to improve food quality, form dry ingredients from liquids, minimize clumping, provide bulk, increase fiber, reduce fat absorption, and change texture are the topic of "Functional cellulose ingredients." "Vitamin sources, functions, and stability" lists the sources of vitamins, vitamin functions, and the effects of processing and storage on vitamins.
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