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Pfizer silicone drink valves

Pfizer silicone drink valves

Pfizer silicone drink valves

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After the Pfizer merger, the SUGEN site was shut down in , with the loss of over jobs, and several programs were transferred to Pfizer. This was an immediate success, although it was the production of citric acid that really kick-started Pfizer's growth in the s. We can design as customer request for different product. Bloomberg Businessweek. Pfizer Acquisitions. Custom silicone rubber valve waterproof one way air valve. Retrieved April 6,

Pfizer silicone drink valves

Pfizer silicone drink valves

Pfizer silicone drink valves

Pfizer silicone drink valves

Pfizer silicone drink valves. Product Description

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November 23, Archived from the original on November 23, New York Times. Retrieved April 6, October 26, — via www. But can it afford one? But will a buy imperil its dividend? March 23, — via uk. Retrieved January 6, Retrieved June 6, October 9, Retrieved September 3, Archived from the original on June 10, November 4, Retrieved July 9, September 1, The Motley Fool. Retrieved June 18, Feb 6, December 28, Retrieved November 18, March J Paediatr Child Health.

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This invention relates to a method for the production of a food acid and to a food acid produced in accordance with the method. The components are then contracted with humid air stream and the components agglomerate to form a porous agglomerated product. The fumaric acid may be cold water soluble or CWS fumaric acid. Cold water soluble fumaric acid refers to finely ground fumaric acid which includes a small amount of a wetting agent of the type marketed as CWS fumaric acid by Haarmann and Reimer or a granular fumaric acid material of the type marketed by NCP Food Products as granular cold water soluble fumaric acid.

Preferably the organic acidic material will be a mixture of malic acid and tartaric acid. The organic acids are thus water-soluble edible acids i. The method may thus involve admixing finely divided fumaric acid with an aqueous solution of malic acid and tartaric acid. The admixing step may include grinding the fumaric acid in the presence of the aqueous solution of the malic acid and tartaric acid to provide the slurry or grinding the fumaric acid in the aqueous medium and then adding or blending the malic acid and tartaric acid into the milled fumaric acid slurry or spraying an aqueous solution of malic acid and tartaric acid, or spraying separate solutions of malic acid and tartaric acid, onto fumaric acid in powder form.

Thus the combining step may include admixing finely divided fumaric acid with an aqueous solution of malic acid and tartaric acid. Instead, the combining step may include grinding the fumaric acid in the presence of an aqueous solution of malic acid and tartaric acid to produce a slurry. Instead, the combining step may include grinding the fumaric acid in an aqueous medium to produce a milled fumaric acid slurry and then adding or blending the malic acid and tartaric acid into the milled fumaric acid slurry.

Instead, the combining step may include spraying an aqueous solution of malic acid and tartaric acid onto fumaric acid in powdered form. Instead, the combining step may include spraying separate aqueous solutions of malic acid and tartaric acid onto fumaric acid in powder form.

The grinding step may be conducted in a wet mill so that the mixture is in the form of a slurry in which the particle size of essentially all the solid material in the slurry is not greater than microns mesh and the average particle size is between about and 25 microns mesh. Preferably, the grinding step is conducted so that the particle size of essentially all of the solid material in the slurry is not greater than microns mesh and the average particle size is between about 75 and 25 microns mesh.

The drying step may include spray drying or spray granulating the slurry. Thus the drying step may be selected from spray drying and spray granulating. In particular, the drying step may be a spray granulating step which is conducted in a fluid bed granulator by a continuous or a batch process to give a free-flowing non-dusting product. The spray granulation step may be controlled such that granules of mesh, preferably mesh are produced directly, or are selected from the product by screening, with the rejected material being reprocessed.

The final particle size is typically controlled by screening or sifting, to remove oversize particles which are then ground finely in a mill and returned to the fluidized bed of the granulator. Undersized particles are also removed by screening or sifting and are then returned to the fluidized bed.

The overflow of the bed is generally situated near the bottom of the bed to remove the larger particles. In this way, the final particle size is controlled between about 20 and mesh microns and ideally between about 24 and 60 mesh microns.

The combining step may be conducted in the presence of a wetting agent or surfactant. The wetting agent may, for example, be dissolved in the aqueous medium so that the particulate material which is produced is uniformly mixed with the wetting agent.

The admixing step may, further, be conducted in the presence of an anti-foaming agent. The anti-foaming agent may also be dissolved in the aqueous solution. The wetting agent may be a liquid wetting agent. Such a liquid wetting agent will typically be edible and essentially tasteless. It may, for example, be a liquid alkyl sulphosuccinate such as dioctyl sodium sulphosuccinate, sodium lauryl sulphate, Tween trade name or any other suitable edible wetting agent or surfactant.

The anti-foaming agent may be a silicone anti-foaming agent. It may, for example, be a food grade silicone oil anti-foaming agent. Typically the additive will be sprayed onto the mixture during the spray-drying or spray-granulating step. The invention extends to a food acid in particulate form produced by a method as hereinbefore described.

In the figures. Malic acid 40 kg , dI-tartaric acid 4 kg and dioctyl sulphosuccinate wetting agent Zenith DSS, g were dissolved in warm water kg to produce a solution. Crystalline fumaric acid 36 kg was added to the solution and the resultant slurry was milled in a Chicago Boiler attritor mill for two hours.

A silicone anti-foaming agent AF , sourced from Bob Larson Silicones, five drops was used to control foaming during the milling process. The granulator settings were:. Example 1 was repeated using water 60 kg and a starter bed of the product from Example 1 10 kg.

The acid taste profile of the granular product produced by the method of Example 1 is set out in FIG. The following food grade ingredients were added to a mixing vessel fitted with an agitator at the rates indicated, and mixed:. The mixing vessel had a capacity of about and was sufficiently large to allow adequate mixing and time for the soluble ingredients to dissolve.

Only the fumaric acid did not dissolve, so that a slurry was formed. The slurry was fed continuously into a Premier type wet mill in which it was milled. This process was carried out optionally with or without atomizing compressed air. The fluid bed was suspended above a screen plate by a hot air stream. This assisted in regulating the product particle size range by returning the fines to the bed to grow into larger granules.

Both the hot and cold air streams were collected with the fines that were removed by the cyclone and again returned to the fluid bed of the first chamber. Food acids are generally used to provide a pleasant, refreshing acidic taste to foods, drinks and beverages.

They also serve as preservation aids by lowering the pH of the foodstuff to which they are added thereby reducing the activity of possibly harmful micro-organisms.

Citric acid has been used for this purpose for many years. The acid taste profile of citric acid, as set out in FIG. The sharp, strong acidic taste of citric acid tends, however, to overpower the flavour of sweeteners and flavourants in a foodstuff to which citric acid has been added.

For example, when used in dry powders, such as soft drink or beverage mixes, it tends to cake due to its hygroscopic nature.

It is also generally not free-flowing and has an uneven particle size. Malic acid, which is as soluble as citric acid, has a tartness taste profile as shown in FIG. The taste profile is described as not being as sharp as citric acid but as being longer lasting.

Malic acid therefore tends to mask the bitter aftertaste of synthetic sweeteners used in conjunction with malic acid.

The slower increase to peak tartness does not overpower the taste of the sweeteners with the result that less sweetener need be used this has been found to be the case with aspartame. However, the initial sharpness associated with citric acid is preferable in some end products such as citrus flavoured drinks.

Fumaric acid has a tartness profile which is flatter than that of either citric acid or malic acid but is longer lasting as can be seen in FIG. However, although fumaric acid is generally one of the cheapest of the food acids, it has a low solubility in water and a tendency to dissolve slowly unless it is supplied for example as a very fine powder including a wetting agent i.

All other so-called cold water soluble fumaric acids of which the Applicant is aware are very dusty and hence unsuitable for many applications. The tartness profile of dl or l tartaric acid as can be seen in FIG.

It has a peak acid taste which is higher than that of citric acid and which is longer lasting. The I-tartaric isomer is, however, hygroscopic and consequently tends to cake. The tartness sensory profiles as set out in FIGS. In order to obtain an equi-acidic taste point of the acid composite relative to citric acid monohydrate, a panel was screened and trained.

Equi-acid concentrations are the concentrations of food acids at which both have the same perceived tartness and acidity to the taste.

Screening consisted of testing the panel on the four basic tastes sweet, sour, salt and bitter and several sets of concentration series to determine the threshold value of the group, according to Jellinek, Triangle tests were performed to determine each panel member's threshold value for each basic taste according to ASTM Standards. The sets of concentration series used in the training, were used as an indication of the range of the concentration series to be used in the equi-acidic taste analysis.

CSIR supplied the sets of concentration series for the equi-acid taste analysis. If the series was too low or too high to cover the range in which the citric acid's acidic taste point falls, a higher or lower series was requested and used. The concentration of the citric acid was 0. Samples were presented in random order pairs with the 0. Instant custard was used as palate cleanser between sessions.

All samples, water and custard were served at ambient temperature Samples were tasted in individual temperature controlled taste booths under normal white light. The equi-acid concentrations were as follows:. The above clearly shows a saving in usage. The concentrations reflect a saving of These savings will vary depending on the flavour characteristics of the product. These tests were followed by a comparison of the flavour characteristics of citric acid to the acid composite. The panel was trained using test acid solutions at equi-acidic taste point, and products like acetic acid, unripe bananas, cold black tea and various cordials and soft drinks.

This training introduced the panellists to possible descriptive terms typical for acids. The attributes shown in Table 1 were generated and defined by the panel during training sessions. Samples were presented in the same procedure as above. The statistical analyses were collected in a spreadsheet using Quattro Pro V 5. Therefore it can be concluded that the special combination of the three acids in the composite acid can very closely match the tartness sensory profile of citric acid across the various attributes measured at equi-acidic concentrations.

It is expected that the sensory tartness profile of the composite acid compared to the other food acids will closely resemble that shown in FIG. The invention thus allows the replacement of hygroscopic citric acid with a non-hygroscopic granular composite mixture of malic acid, dI-tartaric acid or I-tartaric acid if dI-tartaric acid is not a permitted food acid or is not available and fumaric acid all of these acids are food grade and non-hygroscopic in the composite granular form of the present invention.

Empirical data clearly indicate the hygroscopic nature of citric acid compared to the relatively non-hygroscopic properties of the composite acid when tested under control conditions as by the Sorption Isotherm Measurements done by the CSIR, as can be seen in FIG.

The slow solubility of fumaric acid can be overcome by using cold water soluble CWS fumaric acid and the low solubility of fumaric acid is overcome by selecting the quantity of fumaric acid in the composite granule so that the selected quantity will be soluble in the amount of water to be used.

Citric acid alone has the following drawbacks. It is hygroscopic and tends to cake. It is not free-flowing, has an uneven particle size, an overpowering initial sharp taste and a short-lived tartness flavour.

Such blends also have an irregular appearance.

Pfizer silicone drink valves

Pfizer silicone drink valves

Pfizer silicone drink valves