Reactions of Propylene Glycol with the Constituents of Food Flavorings

doi:10.1016/B978-0-12-398549-1.00106-9

Paper

Reactions of Propylene Glycol with the Constituents of Food Flavorings

Published 2014 · J. Elmore, A. Dodson, D. Mottram

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Abstract

Abstract hidden due to publisher request; this does not indicate any issues with the research. Click the full text link above to read the abstract and view the original source.

Study Snapshot

Propylene glycol can react with food flavoring components to create new compounds, affecting the sensory quality of stored flavorings.

PopulationOlder adults (50-71 years)

Sample size24

MethodsObservational

OutcomesBody Mass Index projections

ResultsSocial networks mitigate obesity in older groups.

Reactions of Propylene Glycol with the Constituents of Food Flavorings

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