Designer food formulation

Leistner (1992) has illustrated the use of the hurdle concept to design food formulations that ensure adequate shelf-life and safety of food products. Reformulation of a pet food produced a product with a higher but suitable and allowed the omission of propylene glycol from the recipe. The a was increased from 0.85 to 0.94 and the product was made more healthy, palatable and economic. 

The crystalline nature of these lipids provides challenges in the manufacture of certain types of food products. To address successfully these sometimes conflicting and demanding objectives, it is clear that specific encapsulation processes must be designed to formulate pure bioactive substances into their appropriate dosage forms and also to improve their overall efficacy and safety (Augustin and Hemar, 2009 McClements et al, 2008, 2009). 

Utility tests. By definition, these are actual food formulations copying accepted food preparations. As mentioned above, when Model Tests are designed, the range of products undergoing the test should be wide enough to include some failures. In some cases, a Utility Test is employed that substitutes objective evaluation systems for sensory ones. This reduces the time of the test and its cost. However, only those objective tests previously found to be well correlated with sensory tests should be employed. Eventually a sensory test has to be performed. No food product should be marketed without a final utility test employing subjective evaluations. 

Further basic studies on the nature of interactions among biopolymers and on the phase behaviour and physical properties of their mixtures will undoubtedly provide a sound scientific basis to improve conventional food technologies and design new food formulations and manufacturing processes. 

Food fortification and designer foods specially formulated to prevent chronic diseases are enthusiastically advocated by the vitamin industry and its proponents (16). Unrestrained vitamin fortification added to unrestrained supplementation with these substances has now in some countries led to the potential for rather high cumulative amounts of intake in some populations. There is growing concern about the safety of chronically high doses of some of these, where the therapeutic margin between deficiency and toxicity may not be all that wide (15,17-19). 

Because linolenic acid is much more subject to autoxidation than is linoleic acid, nutritionists and industrial laboratories attempted to eliminate linolenic acid from food formulations to minimize rancidity during storage. Autoxidation was the great enemy for designers of stable foods, and a lifetime of effort was required to breed linolenic acid out of soybeans sufficiently to make soybean oil a more stable and convenient component of industrial products intended for human consumption. 

The above ranges assume that other growth factors are optimal but clearly they will narrow as combinations of stresses are introduced. However, there is a lack of information about such interactions between the various environmental factors and their effects on the growth limits of salmonellae, and this is a research area which merits further quantitative definition. It should then be feasible to design and formulate new food products, within organoleptic constraints, which would not intrinsically support the multiplication of salmonellae . Many conventional foods and raw materials, however, provide ideal substrate conditions for growth of salmonellae and it is not practical or economic to alter their composition without loss of marketable character. In such cases, control can best be achieved by manipulation of extrinsic environmental factors (with emphasis on... 

Functional Blends. The term functional blend refers to various ingredient blends formulated to achieve a certain objective such as fat reduction. An example of this blend consists of water, partially hydrogenated canola oil, hydrolyzed beef plasma, tapioca flour, sodium alginate, and salt. This blend is designed to replace animal fat and is typically used at less than 25% of the finished product. Another functional blend is composed of modified food starch, rice flour, salt, emulsifier, and flavor. A recommended formula is 90% meat (with 10% fat), 7% added water, and 3% seasoning blend... 

A preliminary assessment of the effect of food on pharmacokinetics can generally be studied in a single-dose, two-arm, randomised, crossover design. Preliminary information can often be obtained by including a fed occasion in the first, dose-escalating study. This will be insuffi-cent for registration purposes, which require an adequately powered study performed with the final formulation, but the information should be sufficient to indicate whether there is need for restrictions on dosing relative to meals in repeat-dose studies in healthy volunteers and patient clinical trials. 

This book is a companion volume to Pharmaceutical Technology Controlled Drug Release, Volume 1, edited by M.H.Rubinstein and published in 1987. It focused on the different types of polymeric materials used in controlled release. This book extends these concepts to include drug properties, design and optimization, coating, the effect of food and pharmacokinetics. It also reflects the growing interest in biodegradable polymers in oral and topical formulations and the use of sterile implants. 

Experimental design (human study details or strain, number of animals per exposure/control group, sex, dose administration details) The purpose of this study was to determine the 13-week oral toxicity profile of diazinon in male and female beagle dogs. Diazinon was added to standard canine ration at concentrations of 0, 0.1, 0.5, 150, and 300 ppm. The test substance was the MG-8 formulation of diazinon (87.7% pure) mixed with feed and adjusted for purity. The concentrations of diazinon in the feed were determined during weeks 1, 3, 5, 9, and 13. Each dog was supplied with approximately 400 g of food daily. The corresponding doses, in mg/kg, were calculated by the authors to be 0.0034, 0.02, 5.9, and... 

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