Chemical Asia

Textured vegetable proteins can be defined as ‘food products made from edible protein sources and characterised by having structural integrity and identifiable texture such that each unit will withstand hydration in cooking and other procedures used in preparing the food for consumption’.

Quality non-dairy creamer was influenced by the color and the stability of emulsion. Non dairy creamer used a natural emulsifier ie protein concentrates derived from the class of Leguminosae. This study aimed to assess the effect of the concentration of sodium caseinate and protein concentrate source on the quality (physico-chemical and organoleptic). This study used two factors were sodium caseinate (1.5%, 2.0% and 2.5%) and the protein concentrate source (leucaena, green beans and red beans). The results showed the use of 2.0% sodium caseinate and protein concentrates of 1% green beans produced non-dairy creamer most preferred who produced 5.22% moisture, solubility protein 0.29   g/mL, bulk density 0.6218   g/10   mL, solubility 42.05% and 61.76% whiteness.

Natural products from medicinal plants, either as pure compounds or as standardized extracts, provide unlimited opportunities for new drug leads because of the unmatched availability of chemical diversity. Due to an increasing demand for chemical diversity in screening programs, seeking therapeutic drugs from natural products, interest particularly in edible plants has grown throughout the world. Botanicals and herbal preparations for medicinal usage contain various types of bioactive compounds. The focus of this paper is on the analytical methodologies, which include the extraction, isolation and characterization of active ingredients in botanicals and herbal preparations. The common problems and key challenges in the extraction, isolation and characterization of active ingredients in botanicals and herbal preparations are discussed. As extraction is the most important step in the analysis of constituents present in botanicals and herbal preparations, the strengths and weaknesses o...