Methods to Increase or Decrease Resistance to Photodegradation and Biodegradation of Polyurethane/Polyisocyanurate (PU/PIR) Foams.

Two series of rigid polyurethane-polyisocyanurate (PU/PIR) foams were obtained. They were modified using powder fillers, such as industrial food cocoa (K5-K15 foam) and instant freeze-dried coffee (KR-KR15) added in amounts of 5, 10 and 15 wt.%.

Carrageenan as a functional additive in the production of cheese and cheese-like products.

Carrageenan is a well-known gelling agent used in the food industry. The present review of patent and scien- tific literature shows that carrageenan is a useful additive in the cheese production process. The gel-strength- ening properties of carrageenan are as a result of the fairly strong bonds it forms with casein macromolecules.