Article Archive

Article archive

The new cleaners ­hygiene products are now based on biotechnology

The development of biotechnology-based cleaners is helping to clean up the world in more ways than one. Not only are these cleaners often more effective than their traditional counterparts, but they are safer to dispose of, less aggressive and often more cost effective than traditional options.

The processing belt: analyse the potential for safety hazards

Two concerns that are central to all food processing operations, hygiene and food safety are virtually synonymous and certainly remedies for one usually guarantees satisfactory standards for the other. Certainly no one involved in food processing can afford to follow the aostrich policy' of putting one's head in the sand, instead a careful analysis of both risks and remedies is called for. Olaf Heide reports.

glutaric acid: a dicarbxylic intermediate

Glutaric acid, a five carbon dicarboxylic acid, possesses several interesting properties. It has the lowest melting point of all dicarboxylic acids and this typically carries through to polymer derivatives.

Advanced sausage skin technology ensures a better shape product

In Germany, scientists have modified a chemical process better known in textile manufacture to create a new generation of sausage skins. Meanwhile, Welsh researchers have a new rapid detection technique for contamination of meat products.

purification syStem prevents tainting

Anew four stage filtration system, designed for the beverage and bottling industries, reduces product spoilage by ensuring the purification of carbon dioxide used in the processes.

Range of kits grows for testing genetically modified organisms

The range of genetically modified organism test kits is expanding and includes developments such as lateral flow or strip test devices. Eric Russell looks at some of the kits which are currently available.

Texture testing protocols transfer into the commercial environment

The science of texture analysis in recent years has undergone considerable development to facilitate its practical application within the factory environment. Jon Hellyer reports.

Potential of novelty nut products proves tempting for food scientists

Nuts may cause allergy problems but the demand for nut novelties is increasing and provides many opportunities for food designers. As Eric Russell finds, consumers are looking for ever more sophisticated snacks.

Nuts make aimportant contribution' to nutrition

The science of human nutrition is always on the move. Knowledge is continuously becoming more and more complete.

Australian group spearheading research into the benefits of ginger

Since Confucius, ginger has been regarded as a cure-all for ailments such as common colds, sea sickness and flatulence, through to excessive perspiration, poor circulation and even sex-drive. Now modern scientific research is underway to test the validity of ginger's medicinal claims.

Range of specialised peanut products grows to meet demand

Surprising as it may seem, and despite their fat content, research has indicated firmly that nuts and peanuts are in fact positively beneficial to our health. Louise McKerchar reports on the peanut potential in new products.

Sourness models used in the selection and use of acidulants

It is possible to reduce the time required for selection and level adjustment of acidulants and buffer salts by using mathematical models of sourness. These models are useful during initial product design. Their use can reduce the amount of benchwork required for prototype development. Daniel R Sortwell reports.

Enhancing low-fat cheese

Enzobact, from the Swedish manufacturer Medipharm, is developed to enhance the quality of low fat cheese.

Disposable design: the science of thin-walled packaging optimisation

As our requirement for disposable food packaging continues to expand, more packaging producers are turning to computational simulation in order to satisfy the structural, commercial and environmental design requirements. Ronald van Dijk describes some of the issues in thin-walled packaging design, and how numerical simulation can be used produce an optimal solution to a complex problem.

Edible oils and fats ­ a different approach to health issues

Over the past few years there has been a growing awareness between dietary fat and life style diseases. Here, Eric Russell looks at latest research which suggests that saturated fatty acid content of meat can be reduced using different feeding regimes.

Effects of medium chain triglycerides reviewed

Medium chain triglycerides are produced from coconut and palmkernel oil by esterification of fractionated caprylic (C8) and capric (C10) acid with glycerol. The production process obtains an oil with interesting nutritional properties:

Legislation safeguards against plastic monomers and additives contact

The intention of EU food contact materials legislation is to keep food safe and unadulterated by requiring that materials coming into contact with food do not transfer their constituents into food and endanger human health or affect food quality. For plastics this is achieved by ensuring all substances used in food contact plastics is assessed before approval. Andrew Burgess reports.

From modern loss in weight control to spicy crisps

In modern food processing most products require a specifically designed manufacturing process.

hygienic containers for safe transport

Your aseptic production line is 100per cent safe and reliable but what about your packaging? Container users should be able to rely on the reliability of packaging used to transport their goods.

Speciality starches provide superior emulsification and encapsulation

In addition to their assured consistent availability and quality, speciality starches can improve processing, produce high quality products and offer substantial savings. Fred Heinze and Himanshu Shah report.

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