Partitioning of Printing Ink Solvents Between Cookie Ingredients and Air Before and After Baking

ABSTRACT Partitioning (Kp) of printing ink solvents was studied in individual ingredients of cookies with different fat and water content. Structure and moisture changes in ingredients during baking at 260°C for 10 min caused some changes of migration behavior. Kp of toluene and hexane in high fat s...

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Veröffentlicht in:	Journal of food science 1996-01, Vol.61 (1), p.185-187
Hauptverfasser:	AN, DUEK-JUN, HALEK, G.W.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cereal and baking product industries cookie Cooking Food industries Food packaging Food science Fundamental and applied biological sciences. Psychology Ink & ink industry packaging printing ink solvent partitioning Solvents Water water content water content, solvent partitioning
Online-Zugang:	Volltext
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