Chemigum P83 elastomeric modifier is for plasticized PVC, which improves mechanical properties and melt processing. It helps the end use application to resist abrasion, flex-fatigue, chemicals, oils and fuels.
The three R's for nutrient preservation are to reduce the amount of water used in cooking, reduce the cooking time and reduce the surface area of the food that is exposed. Waterless cooking, pressure cooking, steaming, stir-frying and microwaving are least destructive of nutrients. Frozen vegetables can be steamed.
Here are some tips to aid you in preserving the nutrients in cooked foods. â Keep fruits and vegetables cool to prevent. enzymes from destroying vitamins. â Refrigerate food in airtight moisture-proof. containers. The loss of nutrients is slowed. near freezing temperatures, at high humidity, and less air contact. â Avoid trimming and cutting fruits and. vegetables into small pieces. The greater. surface area allows oxygen to break down. vitamins faster.