A typical case or tray packing line requires multiple machines to form, pack and seal cases or trays; however, Eagles Case/Tray Packing System All-In-One solution takes a flat blank and discharges a shelf or pallet-ready package. By replacing three or four machines, the Case/Tray Packer not only uses significantly less space, it also reduces the owners carbon footprint by requiring less energy.
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.
Ed by Steve T. Beckett, pub. by Wiley-Blackwell 2008, 720pp,e181.30
Since the third edition of this standard work was published in 1999, there has been a significant increase in the amount of chocolate manufactured worldwide.
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.
robagFXIS 3ci series
The tna robagFXIS 3ci series for polyethylene (PE) packaging is the latest addition to the revolutionary vertical form fill and seal (VFFS) tna robag range and is designed with performance, simplicity and flexibility in mind. The new range features the worlds first rotary impulse sealing jaws system for the efficient packaging of ready to eat fruit and fresh vegetables at bagging speeds of up to 150bpm with consistent quality.
Liteez is a new, 3D stevia sweetener for hot drinks. This free-from meringue sweet addresses the growing demand for sugar reduction in beverages. The patent-pending vegan meringue sweet is a completely plant-based treat. It is free from any allergens, such as eggs, gluten, lactose, or nuts, and contains just a few simple ingredients, including prebiotic fibres that build sweetness, act as a bulking agent, and function as a nutraceutical. Liteez is an easy-to-use sugar replacer that doubles as a sweet treat. It can be eaten as a treat when drinking tea or coffee or, if sweetness is needed in the drink, it can be stirred right in, completely dissolving in about half a minute. While the Liteez sweetener delivery system can be formulated with different types of sweeteners, using stevia posed a challenge since the acidity and isoelectric point of the mixture changes completely relative to using other high-intensity sweeteners, such as sucralose. The delicate balance between a foam that sets firm yet is soluble enough to dissolve in a hot drink was, however, attained. Because Liteez contains mostly fibre, the aftertaste of stevia also was able to be effectively masked.
A new method for determining bread volume was approved by the American Association of Cereal Chemists International (AACCI). The method employs the BVM laser topography-based analyser from Perten. The method was assessed by a collaborative study conducted by the AACCI Physical Testing Methods Technical Committee. The method demonstrated acceptable precision for samples with volumes ranging from 200 to 2800 mL. Results were similar to volumes determined by reference water displacement analysis. The BVM method is objective, contact-free, rapid, and simple to perform, making it well suited to the requirements of the milling and baking industries. It serves as a replacement method to the laborious and less accurate seed displacement tests in current use at many test bake labs and commercial bakeries. Additionally, the BVM volume analyser measures loaf dimensions and archives the results including a 3D, rotatable image. The archived data and images can be used for further analysis, production quality control, and audit trails. The method has been approved as AACCI Approved Method 10-14.01.
A clinically proven health benefit is one
of the strongest value elements in the functional beverage market. One of the most pressing global health concerns today is high cholesterol, withn its associations with cardivascular diseases. In the past a cholesterol-lowering benefit was difficult or impossible to deliver in non-dairy beverages.
For many people, elevated cholesterol can be lowered by changes in diet and lifestyle, reducing the risk of heart disease. The most important common-sense dietary measure to lower cholesterol is reducing the amount of dietary saturated fat we consume, but we can also reduce cholesterol by increasing our intake of certain foods.
Beta-glucan: a plant-sourced cholesterol reducer
One proven cholesterol-reducing agent in food is beta-glucan. It is classified as water-soluble dietary fibre, and occurs in cereal grains such as barley and oats. The exact mechanism by which beta-glucan soluble fibre reduces cholesterol has not been identified, but the following are some of the possible mechanisms of action which have been put forward.
Inhibition of intrinsic cholesterol production
As a result of fermentation in the large intestine, short-chain fatty acids are produced. Via some sort of feed-back mechanism, these may, decrease intrinsic cholesterol production in the liver.
Decrease in intestinal absorption
Beta-glucan may lead to an increase in viscosity in the intestine, This in turn could decreases the absorption of dietary fat and cholesterol from the gut
Beta-glucans may bind bile acids in the small intestine, thus increasing excretion of cholesterol.
Barley betafibre: delivering the benefits
The concentration of beta-glucan in cereal grains is low, and is generally around 4-10 percent. This means that it is difficult to consume sufficient quantities of cereal grains to ensure that the intake of beta-glucan is sufficient to deliver a cholesterol-lowering benefit. Ideally whats needed instead is a form of beta-glucan which enables a sufficient amount to be consumed more easily. This is the rationale behind the development of the Barliv barley betafiber product from Cargill.The product is made using a proprietary technology and displays a lower viscosity in food applications as compared to oat beta-glucan and to other barley beta-glucan products in the marketplace. Its bland flavour, neutral mouthfeel and zero colour impact, make it easy to incorporate into new and existing food formulations.
Beverages are the ideal way to deliver a cholesterol-lowering benefit. However, until now, outside of the dairy beverages sector, it has not been possible to develop acceptable products that can be effective in lowering cholesterol. The main reason for this has been the high viscosity or other significant organoleptic characteristics of traditional cholesterol lowering ingredients (e.g. oat beta-glucan) at effective dosage levels. But with the arrival of Barlív barley betafiber, new options open up for the development of acceptable cholesterol-reducing non-dairy beverages. The beta-glucan blends easily and doesnt clump; it is completely soluble; it is stable in low pH beverages; and it is thermally stable in UHT and extrusion processes.
The proven health benefits
The most important attribute of Barlív barley betafiber is the fact that its health benefits are clinically proven. A recent clinical study showed that three grams per day significantly decreased LDL cholesterol among subjects with moderately elevated blood cholesterol levels, when consumed as part of a diet that was low in saturated fat . Food products containing barley betafiber are therefore an effective option for maintaining healthy blood cholesterol levels. Emerging research indicates that the fibre may also have the potential for other health benefits in the areas of blood sugar and satiety. Increasing amounts of epidemiological evidence suggest that diets rich in cereal fibre and foods with low glycaemic index may help maintain healthy blood sugar levels . Finally, research also suggests that diets rich in fibre may aid in weight management by promoting satiety at lower levels of calorie and fat intake .
Under current EC health claim regulations, food manufacturers can claim that products containing the barley fibre may help to maintain a healthy cholesterol level, thus contributing to heart health. However claims over and above this, implying a reduction in the risk of cardiovascular disease, would require special submission and approval.
The fact that the product is derived from barley also gives a high degree of reassurance for label-conscious consumers, and offers a genuine benefit to consumers by helping them improve their everyday diets as part of a healthy lifestyle.
1. Keenan JM et al. British Journal of Nutrition 2007;97(6):1162-1168.
2. Barclay AW et al. American Journal of Clinical Nutrition 2008;87(3):627-637.
3. NIH, 1994: http://www.nhlbi.nih.gov/health/prof/heart/hbp/hbpdiab.txt
It is often a challenge to identify Salmonella species in samples heavily contaminated with competing microbiological flora. The new Xylose Lysine Tergitol-4 (XLT4) agar is a highly selective and very cost-effective medium for the specific detection and enhanced recovery of non-typhi Salmonella spp. from food (and other) samples. It enables labs to rapidly determine whether or not these pathogenic organisms are present, for effective monitoring even when faced with difficult materials. This agar is part of the companys comprehensive and proven range of media for the isolation and culture of salmonellae from a variety of sample materials.
Automated continuous heat treatment
A range of innovative fully engineered continuous heat treatment equipment is now available for heat treating bulk solids under controlled atmospheres. The technology ensures optimum retention of active ingredients by minimising the amount of steam and lowering the temperature required to pasteurise or to sterilise the product. The process is entirely automated and can treat products from powders to particles several centimetres in diameter. Applications include decontamination insect removal, roasting, toasting, drying and pre-cooking. Several machine parameters such as temperature profile, residence time and atmosphere can be customised so that a large range of products can be processed without damaging their organoleptic properties. In addition, the system is particularly suited for fragile and sensitive products. Products such as gums and spray-dried powders previously considered as impossible to treat are now being successfully treated in Revtech industrial units with up to 8 log reduction in pathogenic organisms.