Animal fats
Animal fats
Cooking in animal fats is a traditional means of preparing many foods and beef dripping is key to various food applications. Beef dripping is an excellent frying fat with a very long frying life. Rancimate analysis results show that the frying performance of beef dripping is higher than of palm fat and even four times higher than of rapeseed oil. Beef dripping in baked foods improves the texture of rolls through a consistent pore structure as well as a good elasticity. A higher yield can be reached with a lower fat quantity than with butter and baking margarine, while rolls remain good and crispy. Even in instant soups and ready-made meals beef dripping is a superb ingredient for its high temperature resistance and its beef taste.

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Measuring antioxidant levels plays an important role in a host of applications including characterisation of food quality, control of food processing technologies, improvement of product shelf life, measurement of the antioxidative efficiency of food additives, authenticity control and development of novel formulae. Antioxidants are an essential part of the body’s defence mechanism against cell damage by free radicals. The Photochem analyser provides a rapid and accurate way of measuring water-soluble and lipidsoluble antioxidants in a single system. The instrument uses the principle of photochemiluminescence, combining very fast photochemical radical generation with highly sensitive luminometric detection. Extremely easy to use, each measurement takes less than three minutes. There is no complex or time-consuming sample preparation and only a few microlitres of sample are needed. Sampling, measurement and rinse cycles are performed completely automatically. The anti-oxidative capacity of the sample is measured by comparison with a calibration curve.
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Alternative to lecithin
Chocolate manufacturers are currently experiencing increased market pressure due to high prices and shortage of raw materials such as IP soy lecithin. One consequence of an inability to source the necessary lecithin could be that the manufacturer has to increase the total fat content in the chocolate e.g. from 32 % to 36 %, a recipe adjustment that would mean substantial increases in costs. Providing a new solution for chocolate manufacturers to avoid the current shortage situation of IP soy lecithin and to enable them to decrease recipe costs, Ammonium Phosphatide – Palsgaard AMP 4448 is an efficient alternative to lecithin in chocolate products. Significantly outperforming lecithin in terms of viscosity reduction in chocolate production, the new product does not have the well known ‘lecithin problem’ of increased viscosity above 0.4 % dosage, thus opening up new recipe innovations. The use of AMP 4448 means that the chocolate manufacturer can save up to 4 % cocoa butter, yet still achieve the same flow properties in the chocolate.

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An allergen-free route to colourful beverages
DSM Nutritional Products introduces β-carotene 10% Emulsion Red for improved performance in food and beverage applications. Offering manufacturers an allergen-free route to colourful beverages, the new easy-to-use liquid emulsion product is suitable for vegetarians and designed to appeal to a wide range of consumers. At low concentrations, β-carotene 10% Emulsion Red offers pinkish pastel shades which become a strawberry red colour at higher dosage rate. β-Carotene 10% Emulsion Red is process stable, has excellent colour stability and superior resistance to ringing in beverage applications. It contains no ingredients of animal origin and is not derived from potential allergen sources, for enhanced regulatory compliance and consumer acceptance.
DSM Nutritional Products’ carotenoid portfolio also includes CaroCare® Nat. β-Carotene 10% CWS Star – a high performance and natural-source β-Carotene formulation for the colouring and fortification of food and beverages. The benefits of the CaroCare range include ease of use, guaranteed colour intensity and superior stability for enhanced product appearance.
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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 company’s comprehensive and proven range of media for the isolation and culture of salmonellae from a variety of sample materials.
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