The development of a low glycemic index (GI) coconut milk ice cream by replacing 12% sucrose with different low GI sweeteners (xylitol, erythritol, inulin and fructose) was investigated. Three mixtures of sweeteners (6.2% xylitol + 7% inulin, 4% erythritol + 7% inulin + 2.15% fructose, 8.5% inulin + 5% fructose) were reformulated to obtain the similar characteristics as using 12% sucrose, inclu...

In the ice cream industry, the type of final desired product (large cartons (sqrounds) or ice creams on a stick) determine the viscosity at which the ice cream has to be produced. One of the objectives of the ice cream crystallization processes is therefore to produce an ice cream of specified viscosity. In this paper, a nonlinear control strategy is proposed for the control of the viscosity of...

We report the development, design, and results of effectiveness and acceptability testing of a hydrating, nutritive, barrier-type hand cream designed for severely damaged skin (including skin damaged by dermatological problems). We tested different silicone derivatives and a water-in-oil (W/O) silicone emulsifier to produce organoleptic qualities that would increase consumer acceptance of this ...

Central neuropathic pain in patients with multiple sclerosis (MS) is a common debilitating symptom, which is mostly treated with tricyclic antidepressants or antiepileptics. Unfortunately, the use of these drugs is often limited due to adverse events. We investigated the analgesic effect of topical amitriptyline 5% and 10% cream in a patient with central neuropathic pain due to MS. The analgesi...

Most of present traditional ice cream from hygienic quality has non-conforming with extant standards. Pasteurization of primary ice cream mixture with sufficient thermal processing increase hygienic quality level and causes control of primary infection. Origins of infection for traditional ice cream consist of: use of infected primary materials (milk or cream) or non-pasteurization of them. Stu...

Phadungath, C. Cream cheese products: A review Songklanakarin J. Sci. Technol., 2005, 27(1) : 191-199 Cream cheese is a soft fresh acid-coagulated cheese product, which is acidified by mesophilic lactic acid starter culture, i.e. Lactococcus and Leuconostoc. Cream cheese products are categorized into two main types based on the different fat content in the initial mix and the final composition....

WenTong HuoXue Cream (WTHX-Cream) has been shown to effectively alleviate clinical symptoms of diabetic peripheral neuropathy (DPN). This study investigated the gene and protein expression of the pain-related molecule PLC-β3 in the dorsal root ganglion (DRG) of DPN rats. 88 specific pathogen-free male Wistar rats were randomly divided into placebo (10 rats) and DPN model (78 rats) groups, and t...

Background: The objectives were to determine whether a eutectic mixture of local anesthetic (EMLA) or placebo cream reduces pain during extracorporeal piezoelectric shock wave lithotripsy (EPSWL), and to determine which of the components of the application (i.e., the occlusive dressing, the cream, or the local anesthetic) contributes to analgesia. Methods: A randomized, double blind, crossover ...

BACKGROUND No controlled data is available till date comparing topical tazarotene and clobetasol in Indian psoriatic patients. OBJECTIVE The aim was to compare the clinical efficacy of 12 weeks of once-daily tazarotene 0.1% cream with that of once-daily clobetasol propionate 0.05% cream in the treatment of patients with chronic plaque psoriasis. METHODS About 36 patients with bilaterally sy...

OBJECTIVE To compare the efficacy and safety of terbinafine 1% cream and clotrimazole 1% cream in the treatment of tinea pedis. DESIGN Multicentre, double blind parallel group study. SETTING 32 general practices and one hospital. PATIENTS 256 patients with mycologically confirmed tinea pedis. Of the 211 patients evaluable, 107 were randomised to terbinafine (75 male, 32 female; mean (rang...