Yecrtïueœo GLYCERINE NEWS COMPRESSED FOODS THAT ARE FRIABLE.
M a j o r p r o b l e m of c o m p r e s s e d food m a n u f a c t u r e r s is f r i a b i l i t y . O n e a n s w e r is t h e use of a s m a l l q u a n t i t y of g l y c e r i n e p r i o r to c o m p r e s s i o n . T h e g l y c e r i n e i s s a i d to p r o d u c e a - firm p r o d u c t w h i c h c a n b e e a s i l y b r o k e n w h e n r e a d y for u s e . ( F - l )
A NON-TOXIC REFRIGERANT. A r e f r i g e r a n t m i x t u r e , p a r t i c u l a r l y s u i t e d for u s e with f o o d s t u f f s b e c a u s e it h a s n o o b j e c t i o n a b l e t a s t e a n d is e d i b l e , m a y b e p r e p a r e d from glycerine a n d w a t e r . (F-2)
NEW SUBSTITUTE FOR CORKS. C l o s u r e s f o r foodstuffs m a y s o o n b e m a d e w i t h a n e w c o r k s u b s t i t u t e i n w h i c h g l y c e r i n e is a n e s s e n t i a l i n g r e d i e n t . T h e n e w p r o d u c t is claimed to have b u l k density a n d resilie n c e c o m p a r a b l e to n a t u r a l c o r k . (F-3)
tew iïïm m VM^'i ϋΐΦ rCMA
m
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GLYCEROL VISCOSITIES TABLE AVAILABLE. M i n e r L a b o r a t o r i e s , h e a d q u a r t e r s for the Glycerine P r o d u c e r s ' Association p r o g r a m of g l y c e r i n e r e s e a r c h , h a s p r e p a r e d a t a b l e of v i s c o s i t i e s of g l y c e r o l i n a q u e o u s s o l u t i o n f r o m 0 t o 100 p e r c e n t , at f r o m 0 t o 100 d e g r e e s C . Y o u can obtain your copy by checking item F-4 o n t h e c o u p o n b e l o w . (F-4)
SECRET O F N E W Q U I C K - M E T H O D
CAKES.
The* p o t e n t i n g r e d i e n t i n t h e n e w q u i c k m e t h o d c a k e s is a s h o r t e n i n g c o n t a i n i n g a glycerine compound. This shortening m a k e s p o s s i b l e t h e u s e of m o r e s u g a r a n d m i l k to i m p r o v e t h e c a k e . (F-5)
PLANT SAFETY HINT. If y o u r w o r k e r s u s e
B e c a u s e — Glycerine is a wholesome humectant . . . retaining freshness, s a f e t y g o g g l e s , g l y c e r i n e is a m u s t . I t ' s i m p r o v i n g texture in cakes and breads . . . avoiding graining in icings, o n e of t h e b e s t a n t i - f o g g i n g a g e n t s — toppings, marshniallow fillings . . . preventing h a r d e n i n g in jams, jellies, a n d it's a g o o d l e n s c l e a n e r , t o o . (F-6) candies, chewing gums. Because—-Glycerine is a food . . . digesting normally to supply energy in m u c h the same way as sugars and fats. B e c a u s e —Glycerine is a solvent and blending agent . . . improving the palatability, sharpening the distinctive tastes of ,9S » * D l S ° , , M Y. „ ^.source flavoring preparations. Glycerine is a sweetening agent, a pre* YORK W. Ν. , , ^ Ι ο η ^ ^ · servative. Its well-proved versatility can be m a t c h e d by no » should « * · £ £ ; » J ^ r l ^ r · — , . me. other product. T h a t ' s why in the food industry —and in all industry —for t o d a y ' s products—and for tomorrow's—Nothing takes the place of glycerine!
£«
GLYCERINE PRODUCERS' ASSOCIATION 295 Madison Avenue N E W Y O R K 1 7 , N E W YORK
VOLUME
2 7,
NO.
21
MAY
2 3,
1949
1545
