Ed 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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Analyser for amino acids in food and feedstuffs
, /in Product news /by 3wmediaAnalyser for amino acids in food and feedstuffs. Analysing the amino acid composition of feedstuffs ensures that nutritionists provide a more precise feed formulation. A compact bench top analyser capable of rapidly analysing complex amino acids mixtures found in food and feedstuffs is available. The Biochrom 32 is a load and go system designed to run whole profiles of amino acids as well as short programmes enabling the user to rapidly analyse single amino acids. Lysine is a limiting amino acid in cereal grains and some vegetable protein sources. Improvement of animal performance through better amino acid balance, better carcass quality and prevention of lysine deficiency are some of the benefits associated with the right lysine content in the animal diet. Analysis of lysine using this analyser takes less than ten minutes and allows rapid adjustment of feedstuff formulations. The ergonomic instrument meets the requirements of the AOAC and the EU Commission directive 98/64/EC for the analysis of food and feedstuffs.
Biochrom Ltd Cambridge, UK.
Analyser for amino acids in food and feedstuffs
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Alternative to lecithin for chocolate manufacturers
, /in Product news /by 3wmediaAlternative 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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Alternative emulsifier for chocolate and cocoa products
, /in Product news /by 3wmediaSunflower lecithin
Demand for sunflower lecithin is rising and is most marked in chocolate confectionery and bakery products. From 2010-2011 the amount of sunflower lecithin used in chocolate confectionery increased by more than 60% a growth rate which is forecast to continue in 2012. It is natural, safe, allergen-free and eco-friendly, and provides an alternative to soy-based products. Cargill Cocoa & Chocolate has sunflower lecithin available as an alternative emulsifier across all product lines from cocoa powder to chocolate, including coatings and fillings. The product has produced by Cargill Cocoa & Chocolate and Cargill Texturizing Solutions combining their knowledge and expertise to provide customers with a safe product backed by comprehensive support.
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Allergen-free β-Carotene
, /in Product news /by 3wmediaAn 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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Algae extract for creamy, low-fat desserts
, /in Product news /by 3wmediaAlgaia launches its innovative texturizing ingredient derived from algae. The ingredient marks the latest technology for formulating low-fat, yet rich and creamy dairy desserts. The company also introduces a line of innovative alginates developed for making edible films. The ingredients are suitable for vegan foods and have been successfully tested in sports drink applications as well. With a range of alginates, carrageenans, natural seaweed extracts in active ingredients and customized solutions, Algaia brings next-level texturizing and functional benefits to the food, supplement, personal care and agriculture industries. The company processes local fresh seaweed and extracts valuable bioactives at its modern, clean & green facility. Algaia is a fast-growing biomarine company headquartered in Paris, with an R&D centre in Normandy and a production facility in Brittany (close to the second-largest harvested fresh seaweed biomass in continental Europe). The company is ISO 9001- and FSSC 22000-certified, with most of its product line certified kosher and halal.
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Agar for specific Salmonella detection
, /in Product news /by 3wmediaIt 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.
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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.
Read more