GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
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09:15 Jun 7, 2001 |
Polish to English translations [PRO] | |||||||
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| Selected response from: Natalie Poland Local time: 21:31 | ||||||
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Summary of answers provided | ||||
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na | 150° USA-Sag, 150 US-SAG |
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na | Final gel strength (150 USA- SAG) is determined in laboratories |
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na | Pls see in the explanation box |
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150° USA-Sag, 150 US-SAG Explanation: Various methods are used in measuring gel strength, the most common method being the SAG-method, where deformation by gravity of the demolded gel is measured. In other methods, breaking strength of the gel is determined. For specific applications the ratio between strength based on SAG-grade and strength based on breaking strength grade is of importance. In jellies, specifically confectionery jellies, a high breaking strength is required, whereas in jams the need for spreadability favors a pectin with a low breaking strength. International trade gives preference to the SAG-method developed by the US IFT in 1959 and published in Food Technology 13, 496 (1959). The majority of HM-pectins are standardized to 150 grade USA-SAG, which means that 1 kg of standardized pectin will turn 150 kg of sugar into a standard gel (SS = 65.0%, pH = 2.2-2.4, gel strength = 23.5% SAG). In other words: 1 kg 150 "jelly grade" pectin can set 230 kg standard jelly. Reference: http://www.cpkelco.com/pectin/commercial.html Reference: http://www.ctrus.com/products.htm |
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Final gel strength (150 USA- SAG) is determined in laboratories Explanation: I do not know much about this subject and I do not want to take credit for the answer which is already given above however, I suppose the asker needs the whole sentence traslated. |
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Pls see in the explanation box Explanation: The final gel forming ability (150 SAG) are determined in laboratory assay. SAG = Strain-induced Alignment in a Gel (it describes the crosslinking of gel components) http://spin.niddk.nih.gov/tycko/info06.html Examples: ... The gel forming ability of pectin is usually determined by the SAG method (IFT, 1959) and commercial pectins are standardized by this meth- od. ... www.confex.com/ift/JFSonline_8lD4ycqbCLoA/pdfs/jfsv63n6p097... ...degree on gel forming ability of pectin? Give ... 160.75.42.3/food/Courses/foodchemistry/Testexamples.htm ... binding capacity, combined with gel-forming ability and added solids, will ... First,the fiber, particularly pectin, acts to physically absorb ... www.foodproductdesign.com/archive/1998/0798DE.html |
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