The requested URL /product-documents.php?type=ib was not found on this server.The requested URL /catalog.php?pcID=84 was not found on this server. Compatible with select Waring blenders Direct replacement for original part Waring Commercial Blender Parts and Accessories This Waring 002644 threaded square drive stud is designed to replace the damaged component on select Waring blenders so you can continue to blend refreshing drinks, delicious salsas and more! Because this item is not stocked in our warehouse, processing, transit times and stock availability will vary. If you need your items by a certain date, please contact us prior to placing your order. Expedited shipping availability may vary. We cannot guarantee that this item can be cancelled off of the order or returned once it is placed. If you've used this product, simply log in and share your text, video, and photo reviews of it. The customers on the left did it, and you can too! Earn up to $16.00 per product.

Write a text reviewEarn $2.00 Post a product photoEarn $4.00 Post a product videoEarn $10.00 November 2008, Volume 228, Issue 1, pp 19–28Effect of glycerol and vegetable oil on physicochemical properties of Arabic gum-based beverage emulsionFirst Online: 10 June 2008Received: 29 February 2008Revised: 11 May 2008Accepted: 25 May 2008DOI: 10.1007/s00217-008-0901-3Cite this article as: Mirhosseini, H., Tan, C.P. & Taherian, A.R. Eur Food Res Technol (2008) 228: 19. AbstractThe effect of two emulsion components namely glycerol (0.5, 1 and 1.5% w/w) and vegetable oil (2, 3 and 4% w/w) on ζ-potential, conductivity, pH, apparent viscosity, fluid behavior, turbidity and cloud stability of orange beverage emulsion was investigated. The negatively charged ζ-potential significantly (p < 0.05) increased with increasing glycerol content. A slight increase in ζ-potential was observed by adding 2% (w/w) vegetable oil to the emulsion formulation, while it was slightly decreased when vegetable oil content was increased up to 4% (w/w).