Foods industry

Enzymes have several applications in the food industry, iucludiug bakiug, cheese making, in coffee and tea production and making fruit juices and wines. Enzymes in these applications must be obtained from sources that are geuerally regarded as safe (Middelberg, 1995). Thus, the majority of enzymes come from sources that are already employed in the food industry. 

The first applications of aluminium in the food industry date back to the early 20th century, in breweries and as kitchen utensils for household and industrial use, where it has progressively replaced tin-coated copper. 

Several properties of aluminium explain its outstanding position on this market its good thermal conductivity, 7-12 times higher than that of steel, its good formability and capability to deep drawing. It is inert in contact with food, does not modify its organoleptic properties, and is nontoxic. Since products of possible corrosion are white, they do not discolour liquid or solid food. 

In the case of foams, problems both of the creation of stable foams, important in the fighting of oil fires, and of the destruction of unwanted foams on rivers or at sewage works are of economic and environmental consequence. 

The use of foams in mineral flotation processes has been mentioned in Chapter 12. The economic value of this technique can be appreciated from the fact that many millions of tons of ore are treated annually worldwide by flotation processes and that it is now possible to extract economically low-grade ores which a few decades ago were considered useless. 

The removal of phospholipids has been studied most. The use of UF in this de-gumming process is based on the fact that amphiphilic phospholipids form reversed micelles in apolar solvents. With a MW of 20000, these micelles can easily be isolated. Gupta was the first to describe such an application. Phospholipids were completely removed with a 300-pm thick silicone membrane, and their concentration could be reduced to 16 ppm with a PSf membrane and to 23 ppm with a PAN membrane. Also, the color of the crude soybean oil was reduced and its metal content lowered [23]. Other work of Gupta mentions the addition of a solute. 

Membranes have also been integrated at a second stage in edible-oil processing to recover the extraction solvents. Koseoglu reported the use of RO and UF in the separation of cotton-seed oil from isopropanol, ethanol and hexane. These membranes, originally developed for aqueous applications, showed acceptable performances in isopropanol and ethanol, but were often damaged or hardly permeable, as in the case of hexane [28]. Schmidt tested a PDMS membrane in the separation of corn-seed oil from hexane, with high permeability and rejection values of 90% 

As weU as in edible-oil processing, the use of organic solvents is also relevant in the synthesis of amino adds and their derivatives. In producing dipeptides such as L-aspartyl-L-phenylalanine methyl ester, better known as aspartame, from amino acids and derivatives via enzymatic processes in organic solvents such as butyl acetate and 2-methyl-2-butanol, unreacted amino acids should be recycled after the synthesis to make the process more efficient. Reddy et al. tested several commercial membranes and found a polyamide-polyphenylene sulfone composite to be promising for this appHcation. However, further research is stiU needed here to apply other membrane materials, which are more resistant towards solvents like butyl acetate [33]. 

Bone cement impregnated with chitosan NPs Antibacterial and mechanical properties [385] 

Chitosan loaded NPs Aspirin and probucol in combinational delivery [383] 

Chitosan nanoparticles loaded with gentamicin and salicylic acid Combinational delivery gentamicin and salicylic acid [386] 

Tea catechins-loaded NPs prepared from chitosan and an edible polypeptide Dehvery of catechins [387] 

Peroral chitosan-insulin NPs in diabetic rats Insulin delivery [388] 

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Agar occurs as a cell-wall constituent of the red marine algae Rho ophyceae, from which it is extracted by hot water, and marketed as a dry powder, flakes, or strips. It dissolves in hot water and sets on cooling to a jelly at a concentration as low as 0-5%. Its chief uses are as a solid medium for cultivating micro-organisms, as a thickener, emulsion stabilizer in the food industry and as a laxative. 

Ordinary glucose is ct-glucopyranose monohydrate m.p. 80-85°C and [ajp 4-113-4 . In solution it gives a mixture with the form with [alo 4-52-5 . It is manufactured from starch by hydrolysis with mineral acids, purification and crystallization, and is widely used in the confectionery and other food industries. It is about 70% as sweet as sucrose. 

There are two categories of white oils technical white oils and medicinal white oils. The technical white oils, which are already highly dearomatized, are used for specialized lubricants, particularly in the textile industry, and also as components in cosmetics, as plasticizers in the rubber or plastics industries, or as emulsion bases for certain pulverized agriculture products. The medicinal white oils, whose dearomatization is pushed further still, are used in pharmaceuticals, or in the food industry, wherever residual oils might be in contact with food. 

The relation between the architecture of the molecules and the spatial morphology into which they assemble has attracted longstanding interest because of their importance in daily life. Lipid molecules are important constituents of the cell membrane. Amphiphilic molecules are of major importance for teclmological applications (e.g., in detergents and the food industry). 

Interest of this reaction is that uses OTC chemicals or non suspicious, as NaN02 (it s used in food industry as a conserver), and it s really easy. Methanol used is drugstore methanol, PdCk is from photografy supplier in the net or elsewhere... 

The development of high fmctose com symp (HECS) may provide another health benefit attributable to cereal grains (see Syrups). These symps are being used to an ever-increasing extent by the food industry. Shortly after HECS came on the market, a dramatic increase in the price of sucrose acted as a spur to the production of the high fmctose symps. 

The food producing industry has responded to consumer demand for foods with lower fat content (Table 1). Foods with low or no cholesterol claims leaped 78% from 1980 to 1990, in spite of the fact that many of the principal food producers reduced the amount of new product introductions during 1989 and 1990 (7). Table 2 indicates the change in the market for various food industry segments, especially those suspected as fat problem generators, including dairy and meat foods. Many low fat and low cholesterol foods were created by a dding claims to food that have always been low in fat and/or cholesterol. 

There is more activity in dairy products than anywhere else in the food industry. Ice milk and fro2en yogurt, early leaders in the field, rose rapidly in sales then plummeted. Fat-free ice cream has been marketed, but final results are not yet available. Sales of these products have not cannibalized traditional ice cream (35). Standards for traditional ice cream call for a minimum of 10% butterfat. One fat-free ice cream product is prepared from nonfat milk (skim) and cellulose gum. Fat-free ice creams have encountered strong resistance in some segments of the retail trade. Retailers in Maine and New York, states with important dairy producing industries, refuse to sell such products (36). 

In the United States, more than 16.3 x 10 kg of human-inedible raw materials are available each year, and the rendering industry is a valuable asset in diverting these into valuable ingredients for use primarily in animal foods (4). The three largest meat packers are responsible for nearly four-fifths of aU red meat production (5) and enormous amounts of rendered meat meal and animal fat. Three broiler producers account for about 40% of the total broiler production. American Proteins, Inc. (RosweU, Georgia), the world s largest processor of poultry by-products, produces more than 450,000 t of poultry meal, feather meal, and poultry fat each year. It also produces more than 100,000 t of fish meal, fish oil, and fish products each year. Pish meal production worldwide in 1986 was estimated at 6.23 x 10 t, which with the 125 x 10 t of meat and bone meal plus 6.67 x 10 t of feather meal and poultry by-product meal (6) is the primary source of animal proteins used by the pet food industry. 

Large quantities of fat are used from the fast food industry these fats may have dissolved plastics from restaurant wrappers which can restrict spray no22le orifices as the fats cool duting sprayiag on pet foods (see Fats and fatty oils). 

ARBITON/SAMI report of 52 weeks ending June 13, 1990, Warehouse Withdrawals, modified with Maxwell Report Food Industry,]-An..lPeh. 1991, p. 9, plus Feed Mill sales data. 

Flavors. Flavorings are used in the food industry to replace or enhance flavors that are lost during processing, to create flavor combinations that do not exist in nature, and to mask objectionable flavors (see Flavors and spices). Over 6000 flavor ingredients exist. 

CgHgO, diacetyl [431-03-8], and benzaldehyde [100-52-7], C H O, are aroma chemicals used by the food industry (53). 

Compounded Flavors. Liquid or dry blends of natural or synthetic flavor compounds are called compounded flavors. Most commercial preparations are available as water- and oil-soluble Hquids, spray-dried and plated powders, emulsions, and carbohydrate-, protein-, and fat-based pastes. Compounded flavors are used throughout the food industry in confections, baked goods, snack foods, carbonated beverages, and processed foods (53). 

Formulation Aids. Formulation aids, which include carriers, binders, fillers (qv), plasticizers (qv), and film-formers, are ingredients used in processing to impart a particular physical state or textural characteristic. Table 5 gives an overview of the formulation aids used in the food industry. 

Preservatives. Without control of yeasts (qv), molds, and bacteria, the food industry would experience considerable economic losses each year owing to spoilage. Sugar, salt, and wood smoke have been used for centuries to preserve food. These methods, however, are not compatible with all food products thus preservatives, also known as antimicrobials, are used. 

Cellulose. The principal stmctural component of plant ceU waUs is ceUulose (qv). The most widely used ceUulose derivative is the sodium salt of carboxymethylceUulose (CMC). It is made by treating ceUulose with sodium hydroxide—chloroacetic acid. CMC is widely used in the food industry in products such as baked goods, icings, symps, gla2es, fro2en dairy products, and dry drink mixes (89). 

Lactic Acid B cteri. The lactic acid bacteria are ubiquitous in nature from plant surfaces to gastrointestinal tracts of many animals. These gram-positive facultative anaerobes convert carbohydrates (qv) to lactic acid and are used extensively in the food industry, for example, for the production of yogurt, cheese, sour dough bread, etc. The sour aromatic flavor imparted upon fermentation appears to be a desirable food trait. In addition, certain species produce a variety of antibiotics. 

Uses. Alginates are used in a wide range of appHcations, particularly in the food, industrial, and pharmaceutical fields (25—27). As shown in Table 5, these appHcations arise from the properties of gelation, thickening/water holding, emulsification, stabilization/binding, and film forming. 

Pectins are readily soluble in water to give viscous stable solutions. However, the importance of pectin to industry, in particular the food industry, is the abihty of its solutions to form gels with sugar (ca 65% soHds) and acid or calcium ion under suitable conditions (51). 

In the food industry, guar gum is appHed as a stabilizer in ice cream and frozen desserts (58), and it is also used as a stabilizer for salad dressings, sauces, frozen foods, and pet foods. 

In the food industry, locust bean gum is used as a stabilizer in ice cream and in the preparation of processed cheese and extmded meat products. It is also used as an emulsifier and stabilizer of dressings and sauces and overall has similar properties to those outiined for guar gum. 

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