Food Manufacture

Food ingredients Food lures Food malts Food manufacture Food Orange 8 Food packaging... 

Market Trends of the 1990s. The United States spice market can be divided into three sectors based on appHcation industrial, ie, food processing and manufacture institutional, ie, restaurants, hospitals, schools, and military and retail. The food manufacturers and institutions account for almost 65% of U.S. spice usage, an increase from about 40% in the 1980s. Retail food outiets make up most of the remainder. 

Antifoaming Agents. Foaming is a frequent problem in food manufacturing operations causing production inefficiencies. 

Establish a Recordkeeping System. It has always been important for the food manufacturer to maintain records of ingredients, processes, and product controls so that an effective trace and recall system is available when necessary. 

Dry Milk. Dry milk provides long-term storage capabHities, suppHes a product that can be used for food manufacturing operations, and because of its reduced volume and weight, transportation and storage costs are reduced. Dry milk has been used for manufactured products, but is used to a much greater extent for beverage products. Its properties are Hsted in Table 15. 

Static mixers are used ia the chemical iadustries for plastics and synthetic fibers, eg, continuous polymeri2ation, homogeni2ation of melts, and blending of additives ia extmders food manufacture, eg, oils, juices, beverages, milk, sauces, emulsifications, and heat transfer cosmetics, eg, shampoos, hquid soaps, cleaning Hquids, and creams petrochemicals, eg, fuels and greases environmental control, eg, effluent aeration, flue gas/air mixing, and pH control and paints, etc. 

Uses. The principal use of monosodium phosphate is as a water-soluble soHd acid and pH buffer, primarily in acid-type cleaners. The double salt, NaH2P04 H PO, referred to as hemisodium orthophosphate or sodium hemiphosphate, is often generated in situ from monosodium phosphate and phosphoric acid in these types of formulations. Mixtures of mono- and disodium phosphates are used in textile processing, food manufacture, and other industries to control pH at 4—9. Monosodium phosphate is also used in boiler-water treatment, as a precipitant for polyvalent metal ions, and as an animal-feed supplement. 

Taufine [107-35-7] (2-aminoethanesulfonic acid), is the only known naturally occurring sulfonic acid. The material is an essential amino acid for cats and is used extensively by Ralston Putina Company as a food supplement ia cat food manufacture. Approximately 5,000—6,000 t of tautine (synthetic and natural) were produced ia 1993 50% for pet food manufacture, 50% ia pharmaceutical appHcations (114). 

That the authorities have refused unreasonably to accept compliance with alternative requirements or that the requirements of the notice are otherwise unreasonable in character or extent, or are unnecessary. This defense is self-explanatory. The local authorities are only permitted to ask for works that will abate the noise nuisance. Other works (perhaps to comply with legislation) should not be specified in the notice. They may, however, be contained in a letter separate from the notice. An example of this would be where the fitting of acoustic enclosures to food-manufacturing machines breached food hygiene requirements. Readily cleanable enclosures may be a requirement of the Food Hygiene Regulations, but it should not be contained in a Section 58 Control of Pollution Act notice. 

Tantalum, because of its negligible corrosion rate, finds use in the pharmaceutical and food manufacturing industries where even the smallest amount of metallic impurity cannot be tolerated in many products. 

CAUTION NOTE Hydrazine is toxic, and suitable precautions for its handling should be observed. Its use is usually prohibited in hospitals, the food manufacturing industry, and where steam may come into contact with food or beverages. The use of sodium sulfite may also be unacceptable in some of these applications. The existence of any regulations governing the use of either should be ascertained and observed. 

Because the scent of a flower may be due to hundreds of different compounds, it is difficult for perfume manufacturers to duplicate floral scents. Establishing the identities and relative amounts of the components of a fragrance was actually impossible until the development of chromatography. Related techniques are used in forensic laboratories to match samples of fluids, by food manufacturers to test product quality, and to search for evidence of life on other planets. All these techniques depend on subtle differences in intermolecular forces to separate compounds. 

Antioxidants are not important only to the health conscious food manufacturers also rely on these chemicals to maintain the shelf life of their products. Synthetic antioxidants such as butylated hydroxyanisole, butylated hydroxytoluene, propyl gallate and tert-butyl hydroquinone were widely used in food processing to control oxidation and maintain food quality. However, as these synthetic antioxidants are suspected to be carcinogenic they now have restricted use in food (Madahavi and Salunkhe, 1995). Therefore, natural antioxidant sources, especially of plant origin, are of great interest to the food industry. 

Nowadays food manufacturers, scientists and also consumers are interested in the health effects of foods. Therefore a lot of resources are being devoted to developing new food items with particular health effects for the market. However, in many cases scientific evidence authorising the health claims of such products is lacking. Phloem is one candidate as a functional food because... 

Considering the concerns of consumers for synthetic colorants and interest in natural formulas, many food manufacturers seek alternative healthy solutions to replace colorants, even the regulated ones from positive lists (like p-carotene), with colored fruit and vegetable extracts to be used as functional food ingredients or nutraceuticals (food supplements). ... 

In a theoretical approach to the problem of foams the first question to be formulated was of a very practical kind—why do food manufacturers make foam Is it the ease of digestion which is aimed at—or the large bulk to impress the buyer and little substance to lower costs If physical chemists knew the answer, it would have been easier for them o conclude what kind of foam is wanted and how it should be best made. 

For example, in order to meet the demanding requirements of legislation such as the European Union (EU) Baby Food Directive (Directive 95/5/EC and subsequent revisions), analysts must improve on the scope and sensitivity of multiresidue methods of analysis. This Baby Food Directive, which became effective on 1 July 2002, limits residues of all pesticides to a maximum level of 0.01 mgkg There will also be a banned list of pesticides, annexed to the Directive, which will not permit the use of certain pesticides on crops intended for use in baby food production. As a consequence, food manufacturers often require residue results for raw or primary ingredients within 24 8 h of sample receipt at the laboratory. 

It is possible to sell directly to the consumer (via farm shops, farmers markets, mail order and internet), or to restaurants and institutional buyers, or to brokers, distributors, wholesalers, processors, food manufacturers, millers, abattoirs, butchers, farm shops, co-operatives, local retail stores, speciality stores and large supermarket chains. If one outlet does not work, it is possible to switch to another. Some farmers use multiple outlets, selling directly to consumers as well as commercially to middlemen. In this way, the farmer is not reliant on just one outlet. Some farmers also take the decision to have their own processing facility, such as milk processing or cheese-making. 

Judging from the feedback of some butchers, a possible market for unpopular cuts of organic meat could be a premium pet food manufacturer ... 

There is much confusion among food manufacturers concerning municipal and state restrictions on the use of DDT and chlordan residual sprays in their plants. 

But in addition to considering the federal viewpoint, food manufacturers must also follow state and municipal regulations. To determine the attitude of such agencies, 244 questionnaires were sent to all state health departments and to health departments of cities whose population exceeds 50,000. The inquiries were ... 

Does your department have any regulations or restrictions concerning the use of residual sprays in food manufacturing establishments ... 

The state of California has a spray residue law (Agricultural Code, Section 1011) which sets tolerances for certain toxic substances including DDT. In addition, the use of all residual sprays in food manufacturing establishments is prohibited if its use can be avoided by good manufacturing procedures (California Health and Safety Code, Section 6471). Administratively, all such materials are viewed with disfavor except those which have been proved harmless. 

As one of the top water consumers, the food industry is estimated to account for about 9% of water and wastewater treatment market sales. The wastewater discharged from food manufacturing facilities has become a major concern. In this chapter, we will be discussing a series of physical,... 

Tanemura, K., Kida, K., Teshima, M., and Sonoda, Y., Anaerobic Treatment of Wastewater from a Food-Manufacturing Plant with a Low Concentration of Organic Matter and Regeneration of Usable Pure Water, J. Ferm. Bioeng., 77 307 (1994b)... 

As advances in farming and food manufacture made food more plentiful in many parts of the world, the need for fat stores in the body decreased. People continued to eat more calories than they needed, though, and their bodies continued to store it as fat (Figure 2.2) that was not needed and would not likely be used. It is this accumulation of fat stores that has led to the problem of obesity. Whereas in the past people would likely burn off their fat stores during times of famine, in today s world they need to make a conscious effort... 

In recent years obesity has become a major problem. Consequently, the aim of some food manufacturers has shifted to producing products with a lower energy content. The energy content of a food can be reduced by using non-metabolised ingredients, reducing the density, or... 

Milk solids are normally used as either milk powder or sweetened condensed milk in food manufacturing. Skim milk solids are an essential part of toffees as well as contributing useful colour and Maillard reaction flavours to baked goods. 

Evaporated milk is a more modern product than sweetened condensed milk. It is not normally used in food manufacture. This material has no technical or economic advantages over milk powder. 

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