Processed foods salt content

The enrichment program followed in the United States is (/) the enrichment of flour, bread, and degerminated and white rice using thiamin [59-43-8] C 2H y N O S, riboflavin [83-88-5] C2yH2QN4Na02P, niacin [59-67-6] CgH N02, and iron [7439-89-6]-, (2) the retention or restoration of thiamin, riboflavin, niacin, and iron in processed food cereals (J) the addition of vitamin D [67-97-0] to milk, fluid skimmed milk, and nonfat dry milk (4) the addition of vitamin A [68-26-8], C2qH2qO, to margarine, fluid skimmed milk, and nonfat dry milk (5) the addition of iodine [7553-56-2] to table salt and (6) the addition of fluoride [16984-48-8] to areas in which the water supply has a low fluoride content (74). 

Liquid-liquid extraction also can be an attractive alternative to separation methods, other than distillation, e.g., as an alternative to crystallization from solution to remove dissolved salts from a crude organic feed, since extraction of the salt content into water ehminates the need to filter solids from the mother liquor, often a difficult or ejq)ensive operation. Extraction also may compete with process-scale chromatography, an example being the recovery of hydroxytyrosol (3,4-dihydrojq -phenylethanol), an antioxidant food additive, from olive-processing wastewaters [Guzman et al., U.S. Patent 6,849,770 (2005)]. 

The levels of iodine in processed foods depend on naturally-occurring iodine and the use of iodized salt and additives. The iodine content of some manufactured foods (e.g., meat products, biscuits, cakes and fruit products) is mainly due the food colorant erythrosine (58% iodine by weight). 

Generally, the iodine content of foods varies across regions and countries, according to the amounts of naturally occurring iodine and the levels and extent of iodine supplementation in table salt, animal feed and processed foods. This is illustrated in Tables 54.3-54.5, which also reflect differences in reference tables used in various countries to describe the nutritional content of common foods (Krajcovicova-Kudlackova et al., 2003 Lightowler etal., 1996). 

Sources. The iodine content of most foods depends on the iodine content of the soil in which it was raised. Seafood is rich in iodine because marine animals can concentrate the iodine from seawater. Certain types of seaweed (e.g., Undaria pinnatifida or wakame) are also very rich in iodine. Processed foods may contain slightly higher levels of iodine due to the addition of iodized salt or food additives, such as calcium iodate and potassium iodate. ... 

Membrane electrolysis cells have many applications in the food industry (dairy, wine, fruit juice, etc.), water softening, purification or recovering effluents from electroplating and other chemical processes. Possibly the best known processes are desalinating brackish water with a moderate salt content (other processes such as reverse osmosis are used upstream) and demineralising whey in the dairy industry. 

A range of fermented soya food products is known (Chen et al., 2012), and Table 18.1 illustrates some important representatives that will be discussed in this chapter. There are several ways to distinguish fermented soya products, for example, by their consistency, their salt content or the type of microorganisms used for their fermentation. In Table 18.1, the products are listed according to consistency sauces are liquid, pastes are semi-solid and another group comprises solid or firm food products. The salt content depends very much on the manufacturing process. Salt has been used traditionally... 

Various applications of impedance spectroscopy have been described in food engineering, such as monitorization of yogurt processing [39], salt and moisture measurement in salmon fillets [40], and testing of meat quality [41], A relevant example is the construction of a low-cost and nondestructive system to evaluate the salt levels in food based on a punctual measurement of the impedance in the samples. A coaxial electrode, consisted of an isolated wire inserted into a hollow needle, facilitating the placement inside the food sample, was used (Figure 1.5). Furthermore, the impedance modulus and phase values obtained for each frequency were processed using PLS in order to estimate and predict the salt content in minced pork meat [42],... 

A system to carry out a nondestructive punctual measurement of salt content in meat samples using impedance spectroscopy was designed by Masot et al. The choice of the electrodes and their configuration in EIS experiments is one of the most critical points. The designed system includes a concentric needle electrode that is introduced into the food sample. Collected impedance data were then statistically processed. Partial least squares (PLS) was applied to a set of samples in order to obtain a model. Studies were carried... 

At higher salt concentrations (about 1-2 mol/1), the reverse process may occur and many proteins are salted-out or precipitate. The concentration of available water molecules decreases as they are used to solvate (hydrate) the salt ions and the amount of water needed to dissolve the protein is lower. Salts compete for water with the protein. This phenomenon, called the salting-out effect, occurs rarely in food processing except in the surface layers of salted meat and fish and in some speciality meat and fish products with a high salt content. 

Acrolein has been detected in effluent water streams from industrial and municipal sources. Municipal effluents from Dayton, Ohio, for example, contained between 20 and 200 pg acrolein/L in 6 of 11 analyzed samples (USEPA 1980 Beauchamp et al. 1985). Acrolein is also a component of many foods, and processing may increase the acrolein content (USEPA 1980). Acrolein has been identified in raw turkey, potatoes, onions, coffee grounds, raw cocoa beans, alcoholic beverages, hops (USEPA 1980), white bread, sugarcane molasses, souring salted pork, and cooked bluefin tuna (Thunnus thynnus) (Beauchamp et al. 1985). 

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