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March 2024
Food Engineering & Ingredients is the leading food industry magazine for Europe
Beukenlaan 137
5616 VD Eindhoven
The Netherlands
+31 85064 55 82
info@fei-online.com
PanGlobal Media and Publishing BV is not responsible for any error or omission that might occur in the electronic display of product or company data.
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Aflatoxin detection
, /in Product news /by 3wmediaIngredients
Ingredients
Aflatoxin is the generic name for several mycotoxins produced by the mould Aspergillus flavus that can grow on a wide range of nuts (peanuts, almonds, pistachios, hazelnuts, etc.) as well as on grains and dried fruit such as figs, raisins, etc. Aflatoxin has been shown to be one of the most carcinogenic substances known to man so strict regulations are applied to the commerce in products that could be contaminated with the mycotoxin. Up until now detection of aflatoxin has been extremely difficult and involved using complicated sampling systems with each sample being examined with a short wavelength UV light under which the fungus fluoresced. The fluorescence response was however very weak and correlated only poorly to the actual amount of fungal contamination. A new sorter, using multiple laser optics, has now been developed by the Belgian-based company Best; the new system enables detection and sorting of aflatoxins at a normal processing flow. The new sorter is based on a set of free-fall laser sorters, which combine structural measurements with full spectrum RGB colour sorting. The system can be configured with up to twelve laser sensors so providing the highest detection resolution on the market. Extensive tests of the new systems have been carried out under real production conditions (several tons of nuts per hour) and the results compared with the standard laborious sampling/testing system. It was found that the new system accurately rejected contaminated products and reduced final aflatoxin levels far below the accepted 5ppb level, without erroneously rejecting uncontaminated product.
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Affordable testing for powder characterization
, /in Product news /by 3wmediapowder characterization
ith the introduction of their new Powder Flow Tester (PFT). Brookfield Engineering delivers quick and easy analysis of powder flow behaviour in industrial processing equipment. The new system is ideal for manufacturers who process powders daily and want to minimize or eliminate the downtime and expense that occur when hoppers/silos fail to discharge. With the new PFT system customers can also perform QC checks on incoming materials, quickly characterize new formulations for flowability and adjust composition to match the flow behaviour of established products. The system features a variety of test options including flow function, time consolidation, wall friction and bulk density. Time estimates for the duration of each test are automatically calculated before the start of test in case adjustments are needed. The operator also has a choice of graphical or tabular Data Output Format for each test plus calculations of arching dimension, rathole diameter, and hopper half-angle. The PFT includes Powder Flow Pro Software and all accessories for handling powder samples.
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Affordable HPLC systems
, /in Product news /by 3wmediaMerit systems
A newly developed low cost easy to use HPLC range, the Merit systems, expands Cecil Instruments comprehensive Adept HPLC range. The Merit range is designed to provide a completely new level of ease of use, dramatically reducing the time for software familiarization. The low cost systems are designed to be the easiest of HPLC systems to operate, at the same time offering performance of the highest specification. The fully PC controlled isocratic and binary systems with the new Merit software provide automatic integration of chromatograph peaks without operator intervention. The Merit systems are excellent for use in screening, quality checks, method development, teaching and use by novices.
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Advances in thermal and non-thermal food preservation
, /in Product news /by 3wmediaEd by Gaurav Tewari and Vijay Juneja
Pub by Blackwell, 2007, pp 288, 148.50
The fields of food microbiology and food process engineering encompass a wide variety of microorganisms, including spoilage, probiotic, fermentative
and pathogenic bacteria, fungi, viruses and parasites. While various books address different aspects of food microbiology, until now a single book has not covered all microbial inactivation processes with emphasis on emerging trends and commercialisation of novel food preservation and processing techniques. Providing current, definitive and factual material written by experts on different thermal and non-thermal food preservation technologies, Advances in Thermal and Non-Thermal Food Preservation emphasises inactivation of microorganisms through the application of traditional as well as newer and novel techniques and their combinations. Chapters cover thermal food preservation techniques (e.g., retorting, UHT and aseptic processing), minimal thermal processing (e.g., sous-vide processing), and non-thermal food preservation techniques (e.g., high pressure processing and pulsed technologies). Special emphasis is given on the commercial aspects of non-conventional food preservation techniques. As the most comprehensive and contemporary resource of its kind, this book is the definitive standard in describing the inactivation of microorganisms through conventional and newer, more novel techniques.
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Advanced process control for whey powder
, /in Product news /by 3wmediaNAPCON
The production of whey powder is a complex and energy intensive process. It is particularly important to control the moisture content precisely. Too high water content causes stickiness of the whey powder that can disrupt or even stop the production. On the other hand, if the powder is too dry it generates dust and uses excess energy. The moisture content of the product is set within a spray dryer in the final stage of the production line. An advanced process control (APC) solution consists of two tools included in Neste Jacobs NAPCON Suite: NAPCON Indicator, which calculates the material and energy balance information and sends it to NAPCON Controller, the multivariable model predictive control software package which is optimized for control of processes with cross-dependencies. The result is that the APC solution automatically controls the process so that the factory significantly increases its production. At the same time the risk for system downtimes due to bag filter clogging is reduced. Overall a more than 10 per cent increase in whey powder production may be obtained with no increased energy consumption and improved process control allowing an increase in the average moisture content.
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Adhesive for paper
, /in Product news /by 3wmediaTrueCut
TrueCut, a new adhesive technology specifically for paper, enables major enhancements to conversion speed and adheres better on both cardboard and during low temperature applications. This results in a strong combination of benefits for converters who are looking for superb on-press performance and for end users requiring the broadest possible window of applications. The adhesive gives up to 100% higher conversion speed compared with industry standards and can minimize or sometimes completely eliminate set-up time between rolls. Other benefits include fewer web breaks and a shorter time to stick (with a threefold improvement vs. an existing alternative). Consistent conversion performance for paper applications, and minimum press downtime, can make a very important difference to productivity. TrueCut technology can substantially reduce production costs due to its outstanding stability on the press. Rolls can be changed quickly, with almost no adjustments needed when changed. This consistency and reliability brings quantifiable savings and extra capacity at no additional cost. Gaps between labels can also be made smaller to generate less waste, and die lifetime is increased thanks to lower-pressure die-cutting. This new adhesive enables a broader range of applications: label end users will see improved performance with variable information and logistic applications thanks to the increased tack on cardboard. The adhesive is compliant with European food regulation 1935/2004/EC as well as the German Recommendation (BfR) XIV, and can safely stand in direct contact with dry, moist and fatty foodstuff. Paired with better adhesion at lower temperatures this innovation is very widely applicable in the food segment.
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Acrylamide reducing agent
, /in Product news /by 3wmediaAcrylamide reducing agent
A new, patent-pending and cost-effective method to reduce the acrylamide content in processed foods such as French fries, chips and breakfast cereals has been developed. CITROMA is based on the EU approved sodium citrate (E331), a common acidity regulator. The product been optimised for acrylamide reduction, providing a pleasant, slightly acidic taste profile, quick dissolution properties, good solubility (180g/L) and high heat stability. The ingredient may be added to the process by direct addition to a dry mix or dough, or it may be incorporated into a dipping bath or spraying solution.
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Acid-proof, class one caramel colour
, /in Product news /by 3wmediaA new class one caramel product from D. D. Williamson provides stability below pH 2.5 and in alcohol up to 65% ABV. The new product is the darkest class one caramel colour in the companys product line. If colour represents the purpose of the new product in the customers application, then Colour Plain Caramel is a label option. If flavour represents the purpose, then Burnt Sugar is a label option.
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Absorbance reader used in gliadin ELISA
, /in Product news /by 3wmediaResearchers in the Sensors and Biosensors Group at the Universitat Autònoma de Barcelona, Spain, have taken advantage of Tecans Sunrise absorbance reader and Magellan V4.0 software to establish a novel magneto-ELISA for gliadin, a constituent of the cereal protein gluten important in celiac disease, based on optical detection. The group has developed an electrochemical magneto immunosensor for the sensitive detection of gliadin and small gliadin fragments in natural or pretreated foods. To assess the performance of the electrochemical immunosensor, it was compared with a novel magneto-ELISA, using optical detection performed on the Sunrise plate reader. The ELISAs were performed in 96-well microplates, using a magnetic separation plate to isolate the supernatant before measuring the absorbance in the reader. This enabled immunoassays to be performed in a variety of different formats for multiple applications such as evaluating protein coupling to magnetic beads and nanoparticles as well as allowing assessment of different transducer materials for biosensing purposes. It also provided a quick and easy way to optimize reagents and assay parameters, making the reader suitable for research applications.
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95% pure, natural Beta-Elemene
, /in Product news /by 3wmediaPure
Beta-Elemene is a natural ingredient which is used in the food, beverage and flavour & fragrance industries and is now available on a commercial scale. Compared to conventional Beta-Elemene, which is produced from herbs, it offers the advantages of a purity that exceeds 95%, a quality that is consistent and a 10-fold reduction in cost. The bio-based, natural Beta-Elemene Pure is produced using a proprietary fermentation process. Isobionics has succeeded in isolating the building block Beta-Elemene Pure with a purity exceeding 95%. Normally the purity of conventional Beta-Elemene is around 80%. The sustainable production process ensures consistent quality and provides the possibility to deliver large quantities. It is a process based on renewable resources that enables the company to realize a considerable cost reduction which is reflected in the sales price. Beta-Elemene is a constituent that occurs in citrus fruit as well as in 50 plants and herbs. It is mainly extracted from Curcuma Wenyujin (Ginger root). The traditional process for the isolation of Beta-Elemene is very labour intensive and additionally requires a lot of processing. Further, the original product is harvest-dependent and therefore quality is not consistent.
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