Niro Air Disperser
The GEA Niro Air Disperser type DDD is a key component in a spray drying plant and its performance is crucial for both product quality and plant efficiency. The DDD Air Disperser incorporates all the latest knowledge within spray drying and is designed using GEA’s proprietary CFD simulation tools.

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There are numerous methods for detecting protein interactions and aggregation kinetics, each varying in sensitivity and specificity. Composition-Gradient Multi-Angle Light Scattering (CG-MALS) is an ideal means for measuring proteins in their natural solution: protein samples need not be tagged, immobilised on a surface, or otherwise modified from their natural state.

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Anthocyanins for improving eye function. The anthocyanins and bioflavinoids present in many blue and purple coloured berries, such as bilberries and blackberries, are known to have beneficial effects in improving night vision by stimulating the production of rhodopsine, which increases blood circulation in capillary vessels.

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Ready meals
Ready meals
New findings on VivOX 4, an all-natural preservative that is produced and marketed by Vitiva, suggest that effective anti-rancidity protection is conferred for various types of meat-based ready meals. This versatile oil-soluble, water-dispersible formula helps increase shelf life and reduces warmed over flavour (WOF), while retaining the important organoleptic characteristics of the product. Production of meat-based ready meals includes thermal processing that affects the fats present in food and increases their oxidative instability. This instability is even greater when foods are battered and fried, due to oil pick up of fried products such as chicken nuggets, battered fish etc. During cooling, freezing, transportation and warehousing, there is an increased exposure to oxygen and light, which accelerates unwanted changes of ready meals such as rancidity, organoleptics characteristics and appearance of WOF. By adding allergen-free VivOX 4 formula, the shelf life of meat-based ready meals can be extended by 2-5 times in comparison to control samples that utilise traditional synthetic ingredients, while still maintaining the original taste and flavour profile.
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