Lecipro AOCS Lecithin SC Montreal

Size: px
Start display at page:

Download "Lecipro AOCS Lecithin SC Montreal"

Transcription

1 Lecithin Dispersion and Emulsification Demo W. van Nieuwenhuyzen Lecipro Consulting AOCS Lecithin SC - Montreal, April 27-28, 28, 2013 Lecipro AOCS Lecithin SC Montreal

2 Topics Emulsifying Properties Dispersion Test Oil Emulsification Test Oil Protein Emulsion Stability Test Effect of Energy Input on Particle Size Lecipro AOCS Lecithin SC Montreal

3 Foods: Colloidal Dispersions liquid/ solid particles in continuous phase PRODUCT EMULSION TYPE MAIN COMPONENTS Fat spreads W/O water droplets and protein in semi-solid solid fat phase Ice cream Mayonnaise Milk Chocolate O/W O/W O/W W/O fat in water phase + milk protein and starch oil in water phase + egg yolk fat + protein in water phase dispersed sugar & cocoa particles in fat phase Lecipro AOCS Lecithin SC Montreal

4 Required functions for emulsifier Reduction of tension at Oil Water interface Hydrophilic and Lipophilic Properties Good partial solubility in water and oil Facilitate disruption of bulk phases in small droplets Interaction with food ingredients may give unique added values e.g. microbial shelf-life, life, mouth feel, melting behavior, sensory, instant properties Lecipro AOCS Lecithin SC Montreal

5 Modified Lecithins : HLB range W/O O/W PI-3F fraction Hydroxylated d Standard Hydrolysed PE-5F fraction PC fraction Lecithin/hydrophilic c emulsifier Acetylated Oil free Lecipro AOCS Lecithin SC Montreal

6 Characterization tests of Lecithin Surface activity Dispersibility test Emulsifying capacity test Emulsion stability test lecithin / water lecithin / oil / water (FCT*) lecithin / oil / protein / water PARAMETERS : Mixing - Homogenisation (shear, time, energy) Solubility speed %Oil in O/W emulsion Stability (ph, protein, salt, Calcium) INVESTIGATION VALUES : Creaming Sedimentation Particle Size Distribution (Malvern Zetasizer, Coulter) Electric Repulsion / Zeta potential * FCT see Fast Creaming Test procedure on CD Lecipro AOCS Lecithin SC Montreal

7 Dispersion test 1% lecithin in water 30 C, hand stirring Standard lecithin > 60 sec Hydrolyzed lecithin 20 sec Hydroxylated lecithin 5 sec Lecipro AOCS Lecithin SC Montreal

8 Emulsifying tests with lecithin left: emulsifying capacity right: emulsion stability Lecipro AOCS Lecithin SC Montreal

9 Rating of lecithin emulsifying performance Dispersibility Emulsifying Capacity Standard liquid 1 2 Standard oil-free 3 2 PC-35 fraction 3 4 Hydrolyzed 4 5 Hydroxylated 5 5 1=poor 5=excellent Lecipro AOCS Lecithin SC Montreal

10 Particle Size Distribution of Emulsions Procedure 4 g lecithin, 50 g soya oil and 200 g demineralised water, Φ 0.2 Pre mix with Braun MX 32 at speed 3 for 5 minutes Homogenisation with APV Rannie or Microfluidizer Particle Size Distribution measured with Malvern Zetasizer III Lecithins liquid hydrolysed lecithin, degree of hydrolysis 60% deoiled PC-30 lecithin Lecipro AOCS Lecithin SC Montreal

11 APV homogenisation of O/W emulsion with 2 lecithins PC30 lecithin fraction Hydrolyzed lecithin APV type of dairy Homogenizer PSD measured by Zetasizer Higher pressure smaller PSD particle size nm PC30, 300 bar PC30, 600 bar hydrolysed, 300 bar hydrolysed, 600 bar number of passes Lecipro AOCS Lecithin SC Montreal

12 PSD of homogenised O/W emulsion with hydrolysed lecithin Microfluidizer (MF) effective with 2-3 passes Particle Size Distribution MF-300 bar MF-600 bar APV 300 bar PSD measured by Zetasizer P S D [n m ] APV 600 bar number of passes Lecipro AOCS Lecithin SC Montreal

13 Test procedures: What do we learn? Pre-selection tool in laboratory: Type emulsifier, oil, protein, Type of emulsion Effect of mixing and homogenisation ph, Temperature, Time, Water Hardness Estimate of required equipment Translation to real recipe Application tests with final recipe Fine tuning of recipe and procedures Lecipro AOCS Lecithin SC Montreal

14 Lecithin Dispersion Test DEMO Dispersion of Lecithins in tap water Drop of lecithin and stirring manually with spatula Standard liquid soy lecithin Oil-free soy lecithin powder Hydrolyzed lecithin Acetylated lecithin Hydroxylated lecithin Observe dispersion rate: Indication for hydrophilic properties Lecipro AOCS Lecithin SC Montreal

15 LECIPRO CONSULTING EMULSIFICATION TEST FAST CREAMING TEST Principle Lecithin oil blend is dispersed in water of 50 ºC and examined on water separation Material and Ingredients -Water of 10 ºDH by mixing 2 parts tap water with 1 part distilled water (depends on hard water quality) -Sudan Red-III of 7B (Merck 5232) Sudan red solution: 1% in soy oil -Soy oil or other refined vegetable oil or specific defined fat blend This oil is colored with 0.02% of the Sudan red solution Apparatus -Stirrer with 3 wings, driven with 1500 rpm by a stirring motor with rpm indicator. Any other mixer with low energy input can be used for internal test comparison -Mixing beakers of minimal 500 ml -Mass cylinders of 250 ml, high model -Thermometer, ºC -Thermostat bath -Heating plate -Stopwatch Sample preparation -Heat lecithin and oil to maximal 60 ºC. -Weigh in a beaker: 45,0 gram oil and 5,0 gram lecithin and mix thorough with spatula. -Weigh in the mixing beaker 200 gram water of 50 ºC and add 40 gram of the lecithinoil blend -Stir with the stirring motor for 30 seconds at 1500 rpm -Pour the emulsion in the heated mass cylinder Examination -Read the separated under layer after 5, 15 and 30 minutes -Read the creamed upper layer Remarks Standard lecithin will give a fast water separation Hydrolyzed lecithin gives low water separation An emulsifier mixture such as ethoxylated monodiglycerides + lecithin (2 + 5) gives low water separation. Water hardness can be adapted, but should be reported. Distilled water gives slower and less water separation LECIPRO CONSULTING Edition willem@lecipro.nl 1906 AH Limmen The Netherlands

Industrial production of lecithin and its derivates

Industrial production of lecithin and its derivates Industrial production of lecithin and its derivates W. van Nieuwenhuyzen Lecipro Consulting www.lecipro.nl Øresund Food Network ACS Phospholipid Seminar Lecipro Consulting - Copenhagen 10-2008 1 Topics

More information

Soy Beans. Sunflower Kernels. Rape Seeds

Soy Beans. Sunflower Kernels. Rape Seeds Vegetable Lecithin production & Industrial Scale Modification W. van Nieuwenhuyzen Lecipro Consulting www.lecipro.nl AOCS Lecithin SC Montreal, April 27-28,201328,2013 1 Topics 1. Lecithin Production 2.

More information

How has the ingredient industry responded to the demands of society? A brief history.

How has the ingredient industry responded to the demands of society? A brief history. How has the ingredient industry responded to the demands of society? A brief history. Dr. Volker Heinz German Institute of Food Technologies (DIL) ELC Symposium Meeting the EU's nutrition and health goals:

More information

Emulsions. Purpose of emulsions and of emulsification:

Emulsions. Purpose of emulsions and of emulsification: Pharmacist Ghada Hamid Emulsions Emulsion is a dispersion in which the dispersed phase is composed of small globules of a liquid distributed throughout a vehicle in which it is immiscible. The dispersed

More information

Commercial Bulleting Aloe Flakes

Commercial Bulleting Aloe Flakes Commercial Bulleting Aloe Flakes Be a Pioneer using Aloe Vera Flakes in food and beverage industry AMB s exclusive Aloe Flakes demonstrates superior solubility retaining the highest percentage of the benefical

More information

Figure: 11.1 Working of Emulsifier

Figure: 11.1 Working of Emulsifier Paper No.: 13 Paper Title: FOOD ADDITIVES Module 11: Emulsifiers for the food industry 11.1 Introduction Emulsifiers are additives that allow normally immiscible liquids, such as oil and water, to form

More information

Influence of emulsifiers on double emulsion stability

Influence of emulsifiers on double emulsion stability Influence of emulsifiers on double emulsion stability Muschiolik, G. 1), Knoth, A. 2), Bindrich U. 3) 1) Food Innovation Consultant, Potsdam 2) Gutena Nahrungsmittel GmbH, Apolda 3) DIL e.v., Quakenbrück

More information

BÜCHI Hydrolysis Unit B-411 BÜCHI Extraction System B-811

BÜCHI Hydrolysis Unit B-411 BÜCHI Extraction System B-811 BÜCHI Hydrolysis Unit B-411 BÜCHI Extraction System B-811 Fat Determination in Bakery and Dairy Products according to the Weibull-Stoldt Method 1. Summary A simple and fast procedure for fat determination

More information

Nutrition Facts Serving Size (92g) Servings Per Bar 1

Nutrition Facts Serving Size (92g) Servings Per Bar 1 2:1 Almond Caramel Crunch Serving Size (92g) Calories 360 Calories from Fat 130 Total Fat 14g 25 % Saturated Fat 9g 45% Cholesterol 5mg 2 % Sodium 140mg 6% Total Carbohydrate 30g 10% Dietary Fiber 8g 31%

More information

44 Full Text Available On Research Article!!! Pharmaceutical Sciences. Received: ; Accepted:

44 Full Text Available On   Research Article!!! Pharmaceutical Sciences. Received: ; Accepted: International Journal of Institutional Pharmacy and Life Sciences 2(1): January-February 2012 INTERNATIONAL JOURNAL OF INSTITUTIONAL PHARMACY AND LIFE SCIENCES Pharmaceutical Sciences Research Article!!!

More information

LABORATORY MANUAL PHM 2143 PHYSICAL PHARMACY II

LABORATORY MANUAL PHM 2143 PHYSICAL PHARMACY II DEPARTMENT OF PHARMACEUTICAL TECHNOLOGY LABORATORY MANUAL PHM 2143 PHYSICAL PHARMACY II NAME MATRIC NO. Please read the instructions, carry out the lab practical and answer the questions. You may be requested

More information

Fats and oils. Three fatty acids combine with one glycerol to form a triglyceride Fat found in foods is made up of triglycerides Fat

Fats and oils. Three fatty acids combine with one glycerol to form a triglyceride Fat found in foods is made up of triglycerides Fat Fats and oils Lipids is a general term for both fats and oils Fats are lipids that are solid at room temperature while oils are lipids that are liquid at room temperature Fats and oils are made up of carbon,

More information

Reduced and Low Fat Spreads

Reduced and Low Fat Spreads White Paper Table of Contents Executive summary 3 Introduction to SPX Flow Technology 3 Vision and commitment 3 Customer focus 3 Introduction to spreads 4 Spreads production 4 Recipes 5 Evaluation 7 Summary

More information

CHAPTER 6 FUNCTIONAL PROPERTIES OF PROTEIN HYDROLYSATES

CHAPTER 6 FUNCTIONAL PROPERTIES OF PROTEIN HYDROLYSATES 68 CHAPTER 6 FUNCTIONAL PROPERTIES OF PROTEIN HYDROLYSATES 6.1 INTRODUCTION Functional properties can be defined as the overall physicochemical properties of proteins in food systems during processing,

More information

The main campus today

The main campus today The main campus today 0 Faculties at the TU Berlin I II III IV V VI VII Humanities Mathematics and Natural Sciences Process Sciences Electrical Engineering and Computer Sciences Mechanical Engineering

More information

Chemical Tests For Biologically Important Molecules Do not write on this document

Chemical Tests For Biologically Important Molecules Do not write on this document Chemical Tests For Biologically Important Molecules Do not write on this document Introduction The most common and important organic molecules found in living things fall into four classes: carbohydrates,

More information

Give one reason why vegetable oils are important foods and fuels (1)

Give one reason why vegetable oils are important foods and fuels (1) C.6 PLANT OILS South Axholme School Q.Useful materials, including foods and fuels, are produced from plants. (a) Some plants have seeds that contain vegetable oils. (i) Give one reason why vegetable oils

More information

Citri Fi Emulsification Properties in Food

Citri Fi Emulsification Properties in Food Citri Fi Emulsification Properties in Food 2 Agenda Market Review Citri Fi Product Overview Technical Session Summary Q&A 3 Market Review 4 U.S. Market Trends Clean Label Market Label declaration Shorter

More information

FATS & OILS GLOSSARY

FATS & OILS GLOSSARY FATS & OILS GLOSSARY Antioxidant A substance that slows or interferes with the reaction of a fat or oil with oxygen. The addition of antioxidants to fats or foods containing them retard rancidity and increases

More information

B. semisolid materials consisting of hydrophilic and hydrophobic portions

B. semisolid materials consisting of hydrophilic and hydrophobic portions CHEM 470 Understanding Emulsions I. Definitions A. Any heterogeneous system which has at least one immiscible or barely miscible liquid dispersed in another liquid in the form of tiny droplets. A. Becher,

More information

Formulation of Redispersible Freeze-dried Emulsions. Gladness M. Manecka

Formulation of Redispersible Freeze-dried Emulsions. Gladness M. Manecka Formulation of Redispersible Freeze-dried Emulsions Gladness M. Manecka 1 Introduction Stabilisation Destabilisation Oil Water Coalescence Flocculation Emulsifier + Homogenisation 2 Oil-in-water emulsion

More information

St Andrew s and St Bride s High Higher Chemistry and Emulsions. fats and oils by sodium or potassium hydroxide by boiling under reflux conditions:

St Andrew s and St Bride s High Higher Chemistry and Emulsions. fats and oils by sodium or potassium hydroxide by boiling under reflux conditions: Making Soaps Soaps are formed by the alkaline hydrolysis (breaking up) of fats and oils by sodium or potassium hydroxide by boiling under reflux conditions: Reflux Apparatus Page 1 of 13 Glycerol is produced

More information

Food Emulsions and Foams. Dr. Simeon Stoyanov

Food Emulsions and Foams. Dr. Simeon Stoyanov Food Emulsions and Foams Dr. Simeon Stoyanov Outline of the talk: Main Building blocks of food emulsions Aren t these blocks too few? Food emulsions clock Examples of food emulsions Ice Cream Dressings

More information

White paper. Butter production - technology and process

White paper. Butter production - technology and process White paper Butter production - technology and process Table of Contents Executive Summary - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 3 Introduction

More information

Effect of Organic Hydrocolloids on Quality of Seabuckthorn Beverages and Cosmetic Emulsions

Effect of Organic Hydrocolloids on Quality of Seabuckthorn Beverages and Cosmetic Emulsions EuroWorkS 2010, Potsdam Effect of Organic Hydrocolloids on Quality of Seabuckthorn Beverages and Cosmetic Emulsions Gerald Muschiolik* and Rüdiger Schrödter** *Food Innovation Consultant, Potsdam **Aroma

More information

European Union comments on. Codex Circular Letter CL 2014/15-FA. Proposals for new and/or revision of adopted food additives provisions in the GSFA

European Union comments on. Codex Circular Letter CL 2014/15-FA. Proposals for new and/or revision of adopted food additives provisions in the GSFA 09/02/2015 European Union comments on Codex Circular Letter CL 2014/15-FA Proposals for new and/or revision of adopted food additives provisions in the GSFA European Union Competence. European Union Vote.

More information

OzScientific Pty Ltd. Knowledge-driven Solutions for Dairy & Food Industries

OzScientific Pty Ltd. Knowledge-driven Solutions for Dairy & Food Industries OzScientific Pty Ltd Knowledge-driven Solutions for Dairy & Food Industries About Us R&D organisation delivering knowledge-driven solutions to the dairy and food industries worldwide. Based at Hoppers

More information

Citri-Fi Clean Label Solution

Citri-Fi Clean Label Solution Citri-Fi Clean Label Solution Topics Market Review Fiberstar and Citri-Fi Review Clean Label Citri-Fi Portfolio Technical Review Commercial Successes Recap/Summary Contact Information Questions/Answers

More information

Texturizing Solutions: Serving customers across categories

Texturizing Solutions: Serving customers across categories Texturizing Solutions: Serving customers across categories Starches Soy* Lecithin Hydrocolloids** FS Bakery Beverage Confectionery Convenience foods Dairy Fruit Infant and Baby food Meat Petfood native

More information

OzScientific Pty Ltd. Knowledge-driven Solutions for Dairy & Food Industries

OzScientific Pty Ltd. Knowledge-driven Solutions for Dairy & Food Industries OzScientific Pty Ltd Knowledge-driven Solutions for Dairy & Food Industries About Us R&D organisation delivering knowledge-driven solutions to the dairy and food industries worldwide. Based at Hoppers

More information

824B / 823B / 825B / 826B / 827B - Brownie Gems

824B / 823B / 825B / 826B / 827B - Brownie Gems 824B / 823B / 825B / 826B / 827B - Brownie Gems CHOCOLATE FUDGE BROWNIE 1.5 oz. INGREDIENTS: Sugar, Butter (Cream, Salt), Whole Eggs, Unbleached Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine

More information

CHOCO CHOCO COCOA POWDER

CHOCO CHOCO COCOA POWDER CHOCO CHOCO COCOA POWDER Description: Delicious Chocolate Powder for preparing hot or cold chocolate drinks. Ready in an instant. Tasty and easy to prepare. : Bag 7 oz (200g) Bag 14 oz (400g) Bag 28oz

More information

ViStar Crema Clean label starch-based solution

ViStar Crema Clean label starch-based solution Clean label starch-based solution The right starch-based solution for you Your products Our clean label starch-based solution is a clean label, high-performance thickener and stabilizer, produced by a

More information

Effect of Four Fats on. Muffin Texture and Color. FN 453 Final Project Report

Effect of Four Fats on. Muffin Texture and Color. FN 453 Final Project Report Effect of Four Fats on Muffin Texture and Color FN 453 Final Project Report Group members: Wenqi Cui Jiwon Min Liang Bo 11/23/2009 Abstract Coronary heart disease is the leading cause of death in the United

More information

Introduction of emulsions Effect of polysaccharides on emulsion stability Use of polysaccharides as emulsifier. Polysaccharides in Food Emulsions

Introduction of emulsions Effect of polysaccharides on emulsion stability Use of polysaccharides as emulsifier. Polysaccharides in Food Emulsions 1 Introduction of emulsions Effect of polysaccharides on emulsion stability Use of polysaccharides as emulsifier 2 Basic concepts of emulsions Interfacial tension (): the force that operates on an interface

More information

4. Determination of fat content (AOAC, 2000) Reagents

4. Determination of fat content (AOAC, 2000) Reagents 94 ANALYTICAL METHODS 1. Determination of moisture content (AOAC, 2000) 1. Dry the empty dish and lid in the oven at 105 C for 3 h and transfer to desiccator to cool. Weigh the empty dish and lid. 2. Weigh

More information

The Effect of Using Splenda on the Texture and Palatability of Fudge

The Effect of Using Splenda on the Texture and Palatability of Fudge The Effect of Using Splenda on the Texture and Palatability of Fudge Alice Robinson 11/19/07 F&N 453 Abstract With the great increase of obesity in the United States, low calorie food options are becoming

More information

INFLUENCE OF STARCH AND OIL PHASE RATIO ON THE QUALITY OF EMULSIONS

INFLUENCE OF STARCH AND OIL PHASE RATIO ON THE QUALITY OF EMULSIONS journal homepage: www.fia.usv.ro/fiajournal Journal of Faculty of Food Engineering, Ştefan cel Mare University of Suceava, Romania, pag. 385-391 INFLUENCE OF STARCH AND OIL PHASE RATIO ON THE QUALITY OF

More information

The Use of Enzymes in Egg Processing

The Use of Enzymes in Egg Processing The Use of Enzymes in Egg Processing Eggs provide valuable ingredients to the food industry with a variety of functional properties including foaming in cakes and meringues; gelation in cakes and quiches;

More information

YUM - YUM!! - The Digestion Lesson

YUM - YUM!! - The Digestion Lesson YUM - YUM!! - The Digestion Lesson Presented by Amina Watson and Rose Do Recommended Grades: 4 th, 5 th, and 6 th grades. Purpose: To introduce and explore the various components of the digestive system

More information

Nothing Naughty Product Fact Sheet Protein Bars

Nothing Naughty Product Fact Sheet Protein Bars Protein Bars Caramel Espresso Fudge Mint Pineapple Vanilla Bean Gluten Free No artificial sweeteners, flavours or colours Bar size 40g Protein Content 38% Caramel Protein Bar, Ingredients: Whey Protein

More information

APPLIED CHEMISTRY SURFACE TENSION, SURFACTANTS TYPES OF SURFACTANTS & THEIR USES IN TEXTILE PROCESSING

APPLIED CHEMISTRY SURFACE TENSION, SURFACTANTS TYPES OF SURFACTANTS & THEIR USES IN TEXTILE PROCESSING APPLIED CHEMISTRY SURFACE TENSION, SURFACTANTS TYPES OF SURFACTANTS & THEIR USES IN TEXTILE PROCESSING Lecture No. 13 & 14 2 Surface Tension This property of liquids arises from the intermolecular forces

More information

Title: The Effect of Flaxseed Meal on the Texture and Water Activity of Brownies

Title: The Effect of Flaxseed Meal on the Texture and Water Activity of Brownies Bonnie Janota November 19, 2007 Title: The Effect of Flaxseed Meal on the Texture and Water Activity of Brownies Abstract: Flaxseed offers many health benefits when it is consumed. One of the benefits

More information

Troubleshooting emulsifiers for ice cream coatings

Troubleshooting emulsifiers for ice cream coatings Palsgaard directory Troubleshooting emulsifiers for ice cream coatings By: Arne Pedersen, Product Manager and Hans-Henrik Wikman, Technical Sales Manager, Palsgaard A/S, Denmark, www.palsgaard.com Ice

More information

of Life Chemical Aspects OBJ ECTIVESshould be able to: ENCOUNTERS WITH LIFE H" ~ ~O N-C-C H R OH After completing this exercise, the student

of Life Chemical Aspects OBJ ECTIVESshould be able to: ENCOUNTERS WITH LIFE H ~ ~O N-C-C H R OH After completing this exercise, the student ENCOUNTERS WT LFE Chemical Aspects of Life C 20 C--O. /1 '\. O \/ '\./ C C / \. O / -, O \.1 C--C 1 O GLYCEROL After completing this exercise, the student OBJ ECTVESshould be able to: Define organic and

More information

Delivery emulsions for omega-3 oils: Can they be used as a means to reduce lipid oxidation in foods?

Delivery emulsions for omega-3 oils: Can they be used as a means to reduce lipid oxidation in foods? Delivery emulsions for omega-3 oils: Can they be used as a means to reduce lipid oxidation in foods? Charlotte Jacobsen Research group for Bioactives analysis and application Division of Food Technology

More information

Lecithin and Phospholipids for Cosmetics Applications

Lecithin and Phospholipids for Cosmetics Applications Lecithin and Phospholipids for Cosmetics Applications Beauty comes from within. Lecithin is a natural constituent of all living cells with essential functions for humans, animals and plants. The term Lecithin

More information

Emulsions and Nanosuspensions

Emulsions and Nanosuspensions Emulsions and Nanosuspensions for the Formulation of Poorly Soluble Drugs edited by Prof. Dr. rer. nat. Rainer H. MuUer Department of Pharmaceutics, Biopharmaceutics and Biotechnology Free University of

More information

NJIT SUMMER RET PROGRAM 2012 INSTRUCTIONAL MODULE BY MINA ARMANI NANO TECHNOLOGY IN PHARMACEUTICAL INDUSTRY Solubility and Intermolecular Forces

NJIT SUMMER RET PROGRAM 2012 INSTRUCTIONAL MODULE BY MINA ARMANI NANO TECHNOLOGY IN PHARMACEUTICAL INDUSTRY Solubility and Intermolecular Forces NJIT SUMMER RET PROGRAM 2012 INSTRUCTIONAL MODULE BY MINA ARMANI NANO TECHNOLOGY IN PHARMACEUTICAL INDUSTRY Solubility and Intermolecular Forces 1 Lesson 1: Like Dissolves Like Subject: Chemistry NJCCC

More information

Enzymatic Degumming Processes for Oils from Soya, Rape and Sun. Dr.-Ing. Ernst W. Münch

Enzymatic Degumming Processes for Oils from Soya, Rape and Sun. Dr.-Ing. Ernst W. Münch Enzymatic Degumming Processes for s from Soya, Rape and Sun Date: September, 00 Degumming processes Enzyme reaction and Enzymes Different steps of the enzymatic process Process for Rape and Soya Process

More information

9. Determine the mass of the fat you removed from the milk and record in the table. Calculation:

9. Determine the mass of the fat you removed from the milk and record in the table. Calculation: Chemistry 100 Instructor s Initials Name: Experiment 14: Biochemistry Analysis of milk for the lipids, carbohydrates, and proteins. A. Determining the % Fat in Whole Milk 1. Weigh a clean, dry, empty 50

More information

GCSE. Biology Practical Manual. Unit 3: Practical Skills CCEA GCSE TEACHER GUIDANCE

GCSE. Biology Practical Manual. Unit 3: Practical Skills CCEA GCSE TEACHER GUIDANCE GCSE CCEA GCSE TEACHER GUIDANCE Biology Practical Manual Unit 3: Practical Skills 1.4 Investigate the effect of temperature on the action of an enzyme For first teaching from September 2017 Practical

More information

De-Oiled Soya Lecithin Powder De-Oiled Soya Lecithin Granules Liquid Soya Lecithin Phosphatidyl Choline 35 (PC 35) Phosphatidyl Choline 30 (PC 30)

De-Oiled Soya Lecithin Powder De-Oiled Soya Lecithin Granules Liquid Soya Lecithin Phosphatidyl Choline 35 (PC 35) Phosphatidyl Choline 30 (PC 30) De-Oiled Soya Lecithin Powder De-Oiled Soya Lecithin Granules Liquid Soya Lecithin Phosphatidyl Choline 35 (PC 35) Phosphatidyl Choline 30 (PC 30) Powder Lyso Lecithin Company Pro le AMITEX has been established

More information

Locust Bean Gum as Fat Replacer in Broccoli. Jacqueline Vahle and Samantha Steed FN /22/2009

Locust Bean Gum as Fat Replacer in Broccoli. Jacqueline Vahle and Samantha Steed FN /22/2009 Locust Bean Gum as Fat Replacer in Broccoli and Cheddar Soup Jacqueline Vahle and Samantha Steed FN 453 11/22/2009 ABSTRACT The role of locust bean gum (Cesagum) in operating as a fat replacer was investigated

More information

HEAT RESISTANT CHOCOLATE

HEAT RESISTANT CHOCOLATE HEAT RESISTANT CHOCOLATE WHAT IS GOING TO BE COVERED IN THIS PRESENTATION? The commercial opportunity for Heat Resistant Chocolate What is chocolate? What is Heat Resistant Chocolate? How to produce it.

More information

J. Meyer, R. Scheuermann, H.H. Wenk: Simple Processing of PEG-free Nanoemulsions and Classical Emulsions

J. Meyer, R. Scheuermann, H.H. Wenk: Simple Processing of PEG-free Nanoemulsions and Classical Emulsions 6-2008 English Edition International Journal for Applied Science Personal Care Detergents Specialties J. Meyer, R. Scheuermann, H.H. Wenk: Combining Convenience and Sustainability: Simple Processing of

More information

FATS, OILS, & CHOLESTEROL

FATS, OILS, & CHOLESTEROL FATS, OILS, & CHOLESTEROL Percent of calories needed daily from each energy producing nutrient Protein 10% Carbohydrates Calculate the number of fat calories you need based on your daily calorie needs.

More information

GLOBAL SPECIALTY INGREDIENTS (M) SDN BHD ( M)

GLOBAL SPECIALTY INGREDIENTS (M) SDN BHD ( M) 2 Product List Summary Product Category Products \ Brand Name STANDARD LECITHIN PREMIUM/SPECIAL LECITHIN LECITHIN COMPOUND MODIFIED LECITHIN PURE DE-OILED LECITHIN MCT OIL 3 Product Name: STERNFINE - Standard

More information

White paper. Reduced and low fat spreads

White paper. Reduced and low fat spreads White paper Reduced and low fat spreads Table of Contents Executive Summary - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 3 Introduction to SPX Flow

More information

M&M GIFT BOX. M&M s Chocolate (45g )

M&M GIFT BOX. M&M s Chocolate (45g ) M&M s Chocolate (45g ) sugar, cocoa mass, skimmed milk powder, cocoa butter, lactose, milk fat, palm fat, glucose syrup, starch, shea fat, colours (E100, carmine, E133, E160a, E160e, E171), dextrin, emulsifier

More information

FOOD SAFETY (ICE-CREAM) (JERSEY) ORDER 1967

FOOD SAFETY (ICE-CREAM) (JERSEY) ORDER 1967 FOOD SAFETY (ICE-CREAM) (JERSEY) ORDER 1967 Revised Edition Showing the law as at 1 January 2018 This is a revised edition of the law Food Safety (Ice-Cream) (Jersey) Order 1967 Arrangement FOOD SAFETY

More information

Recombination theory and technology and Recombined UHT milk. Ranjan Sharma.

Recombination theory and technology and Recombined UHT milk. Ranjan Sharma. Recombination theory and technology and Recombined UHT milk Ranjan Sharma 1 Outlines Background Recombining theory Recombined UHT milk 2 Descriptions Natural milk - white fluid produced by animals and

More information

SWEOAT products for different uses and markets. Oats for the food industry. SWEOAT Brans for food

SWEOAT products for different uses and markets. Oats for the food industry. SWEOAT Brans for food SWEOAT products for different uses and markets Swedish Oat Fiber has for years been a trusted supplier to different kinds of industries locally in Sweden and globally at every continent. Our products are

More information

Strategies to reduce fat, NaCl and sugar intake without compromising taste

Strategies to reduce fat, NaCl and sugar intake without compromising taste Strategies to reduce fat, NaCl and sugar intake without compromising taste F. Leal-Calderon Polytechnic Institute of Bordeaux University of Bordeaux Different emulsion types Oil-in-Water (O/W) Milk, Mayonnaise,

More information

PRODUCT PORTFOLIO 2018

PRODUCT PORTFOLIO 2018 COMPANY PHILOSOPHY & BUSINESS ACTIVITIES Quality Professional Products Africa Palm Products (APP) deliver efficiently produced, high quality Palm Oil s to our customers. We have a strong reputation for

More information

(LM pages 91 98) Time Estimate for Entire Lab: 2.5 to 3.0 hours. Special Requirements

(LM pages 91 98) Time Estimate for Entire Lab: 2.5 to 3.0 hours. Special Requirements Laboratory 7 Chemical Aspects of Digestion (LM pages 91 98) Time Estimate for Entire Lab: 2.5 to 3.0 hours Special Requirements Incubation. Students should start these sections at the beginning of the

More information

Microstructural design to reduce lipid oxidation in oil-inwater

Microstructural design to reduce lipid oxidation in oil-inwater Procedia Food Science 1 (2011) 104 108 11 th International Congress on Engineering and Food (ICEF11) Microstructural design to reduce lipid oxidation in oil-inwater emulsions Maryam Kargar a *, Fotis Spyropoulos,

More information

Stabilisers INGREDIENTS. Acidified milk drinks. Premigum XLB Premigum XLB-8034 Premigum XLB Premigum XLB Premigum XLB-12054

Stabilisers INGREDIENTS. Acidified milk drinks. Premigum XLB Premigum XLB-8034 Premigum XLB Premigum XLB Premigum XLB-12054 INGREDIENTS Acidified milk drinks Stabilisers To stabilise acidified milk drinks, different ingredients such as pectin, soy fibre polysaccharides (soy soluble fibre) and some types of carboxy methyl cellulose

More information

In this lab, you will determine, through observation, which protease is secreted into the stomach, and which is secreted into the small intestine.

In this lab, you will determine, through observation, which protease is secreted into the stomach, and which is secreted into the small intestine. Lab 2: Protein and Fat Digestion LABORATORY OBJECTIVES To investigate the effect of ph and digestive enzymes on the digestion of proteins To investigate the action of lipase on the breakdown of fats INTRODUCTION:

More information

Reducing the Negative Effects of Lipid Oxidation

Reducing the Negative Effects of Lipid Oxidation Reducing the Negative Effects of Lipid Oxidation By RP Bruno and Associates Abstract Lipid oxidation is a major cause of quality deterioration in food emulsions, and ultimately, in the deterioration of

More information

Definition. Source: Gunstone (2006) Based on the legislation (FAO/WHO), the max. fat content is 95%.

Definition. Source: Gunstone (2006) Based on the legislation (FAO/WHO), the max. fat content is 95%. BUTTER Definition It is a plasticized dispersion of the emulsion type water-inoil, in which water droplets, crystallized fat and air cell are dispersed in butter oil. Source: Gunstone (2006) Based on the

More information

Nothing Naughty Product Fact Sheet Protein Bars

Nothing Naughty Product Fact Sheet Protein Bars Protein Bars Caramel Espresso Fudge Mint Pineapple Vanilla Bean No artificial sweeteners, flavours or colours Bar size 40g Protein Content 38% Caramel Protein Bar, Natural Caramel Flavour. Caramel Protein

More information

NUTRITIONAL FACTS PREFORMED REESE S PEANUT BUTTER BLAST COOKIE DOUGH DAVID S COOKIES

NUTRITIONAL FACTS PREFORMED REESE S PEANUT BUTTER BLAST COOKIE DOUGH DAVID S COOKIES PREFORMED REESE S PEANUT BUTTER BLAST COOKIE DOUGH riboflavin, folic acid), margarine (vegetable oil blend [palm fruit, soybean and olive oils], water, salt, non-fat dry milk, soy lecithin, monoglycerides,

More information

Some Current Issues in Dairy Technology Where Neutrons Could Play a Role

Some Current Issues in Dairy Technology Where Neutrons Could Play a Role Some Current Issues in Dairy Technology Where Neutrons Could Play a Role Richard Ipsen (ri@life.ku.dk) Dairy Technology Department of Food Science University of Copenhagen What I Imagine Neutrons can do

More information

STARCHES FOR COSMETIC INDUSTRIES CORN PO4 PH B AND RICE NS

STARCHES FOR COSMETIC INDUSTRIES CORN PO4 PH B AND RICE NS STARCHES FOR COSMETIC INDUSTRIES CORN PO4 PH B AND RICE NS AGRANA STARCH QUALITATIVE OPTIMIZATION OF COSMETIC EMULSIONS WITH CORN PO4 PH B OR RICE NS For many years CORN PO4 PH B and RICE NS (cross-linked

More information

Enhanced delivery methods for greater efficacy

Enhanced delivery methods for greater efficacy On-Line Formulation Training - Anywhere In The World - Enhanced delivery methods for greater efficacy Belinda Carli Director, Institute of Personal Care Science Image showing absorbance in the outer stratum

More information

Milk Experiment Background and Procedure

Milk Experiment Background and Procedure Milk Experiment Background and Procedure Water may be one of the most familiar substances on the planet, but it certainly isn't ordinary. In fact, water's unique chemical properties make it so complicated

More information

Experiment notebook (This is completed before the tournament & impounded before competition begins.) notes front & back. Page protectors allowed.

Experiment notebook (This is completed before the tournament & impounded before competition begins.) notes front & back. Page protectors allowed. ALL ABOUT DAIRY Regina Zibuck rzibuck@wayne.edu Experiment notebook (This is completed before the tournament & impounded before competition begins.) Lab task (outlined in the event rules) Written test

More information

Figi's Product Information

Figi's Product Information PRODUCT 033-0162-901 LABEL TITLE: CARAMEL BELLS SUGAR, HYDROGENATED PALM KERNEL &/OR PALM OIL, CORN SYRUP, MILK, INVERT SUGAR, COCOA PROCESSED WITH ALKALI, SKIM MILK, WHEY, BUTTER, LACTOSE, GLYCERYL MONOSTEARATE

More information

Technical Difficulties of Reducing Saturated Fat in Filled Chocolate Confectionery

Technical Difficulties of Reducing Saturated Fat in Filled Chocolate Confectionery Technical Difficulties of Reducing Saturated Fat in Filled Chocolate Confectionery Geoff Talbot The Fat Consultant 56 th BCCC Technology Conference 26-27 March 2009, Ettington Chase Outline Chocolate Composition

More information

Fat Replacers Leader's Guide

Fat Replacers Leader's Guide Fat Replacers Leader's Guide Note: This Leader's Guide is a comprehensive lesson plan to be utilized with HE 3-208, Fat Replacers. Pick and choose and revise what you can use in presenting your lesson.

More information

Lecture 01 Course Introduction and Food Constituents & Functions

Lecture 01 Course Introduction and Food Constituents & Functions Novel Technologies for Food Processing and Shelf Life Extension Prof. Hari Niwas Mishra Department of Agricultural and Food Engineering Indian Institute of Technology, Kharagpur Lecture 01 Course Introduction

More information

ROLE OF SOY ISOFLAVONES. Alicia A Thorp. B Med Pharm Biotech (Hons)

ROLE OF SOY ISOFLAVONES. Alicia A Thorp. B Med Pharm Biotech (Hons) CARDIOVASCULAR AND MENTAL HEALTH BENEFITS OF SOY CONSUMPTION: ROLE OF SOY ISOFLAVONES Alicia A Thorp B Med Pharm Biotech (Hons) A thesis submitted for the degree of Doctor of Philosophy Discipline of Physiology

More information

Macromolecules Materials

Macromolecules Materials Macromolecules Materials Item per bench per class Test tubes 19 a bunch Benedict s reagent 1 bottle 6 Iodine bottle 1 bottle 6 Sudan IV bottle 1 bottle 6 Biuret s Bottle 1 bottle 6 250 ml beaker 1 6 heat

More information

APPLE OATS CHIA COOKIES

APPLE OATS CHIA COOKIES Baking APPLE OATS CHIA COOKIES omega-3 13% chia great taste high in protein and fiber all chia nutrients in a healthy snack Sweet apple oats Chia cookies snack application with: BENEFITS ADDED TO END-PRODUCT:

More information

LIQUID PREPARATIONS FOR ORAL USE. Final text for addition to The International Pharmacopoeia (November 2007)

LIQUID PREPARATIONS FOR ORAL USE. Final text for addition to The International Pharmacopoeia (November 2007) November 2007 LIQUID PREPARATIONS FOR ORAL USE Final text for addition to The International Pharmacopoeia (November 2007) This monograph was adopted at the Forty-second WHO Expert Committee on Specifications

More information

CELLULASE from PENICILLIUM FUNICULOSUM

CELLULASE from PENICILLIUM FUNICULOSUM CELLULASE from PENICILLIUM FUNICULOSUM Prepared at the 55th JECFA (2000) and published in FNP 52 Add 8 (2000), superseding tentative specifications prepared at the 31st JECFA (1987) and published in FNP

More information

Chapter 5: Analysis of water content, total solids & water activity

Chapter 5: Analysis of water content, total solids & water activity Chapter 5: Analysis of water content, total solids & water activity 1 Water is an essential constituent of many foods. It may occur as an intracellular or extracellular component in vegetable and animal

More information

Attention is drawn to the following places, which may be of interest for search:

Attention is drawn to the following places, which may be of interest for search: A23D EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS (animal feeding-stuffs A23K 10/00-A23K 20/30, A23K 30/00-A23K 50/90; foods or foodstuffs containing edible oils or fats A21D, A23C,

More information

Calderglen High School CfE Higher Chemistry. Nature s Chemistry. Soaps, Detergents and Emulsions

Calderglen High School CfE Higher Chemistry. Nature s Chemistry. Soaps, Detergents and Emulsions Calderglen High School CfE Higher Chemistry Nature s Chemistry Soaps, Detergents and Emulsions Page 1 of 12 No. Learning Outcome Understanding? 1 Soaps are produced by the alkaline hydrolysis of the ester

More information

Dispersants and Related Oil Spill Technologies at the Nanoscale!

Dispersants and Related Oil Spill Technologies at the Nanoscale! vj@tulane.edu Dispersants and Related Oil Spill Technologies at the Nanoscale! Vijay T. John Department of Chemical and Biomolecular Engineering Tulane University Funding: Gulf of Mexico Research Initiative

More information

Paper No.: 07 Paper Title: TECHNOLOGY OF MILK AND MILK PRODUCTS Module 12: TECHNOLOGY OF DAIRY SPREADS. Introduction

Paper No.: 07 Paper Title: TECHNOLOGY OF MILK AND MILK PRODUCTS Module 12: TECHNOLOGY OF DAIRY SPREADS. Introduction Paper No.: 07 Paper Title: TECHNOLOGY OF MILK AND MILK PRODUCTS Module 12: TECHNOLOGY OF DAIRY SPREADS Introduction Table butter usually poses problem of spreadability, when butter is used directly from

More information

PACKAGING: PHYSICAL CHARACTERISTICS: 55 x 35 x 2mm INGREDIENTS:

PACKAGING: PHYSICAL CHARACTERISTICS: 55 x 35 x 2mm INGREDIENTS: PRODUCT NAME: DECORDELIT TIP. PACKAGING: Unit 490 pcs. Net weight 0,9 kg Gross weight 1,052 kg Dimension 578 x 413 x 340 mm (outer) Amount of units per outer carton 16 Amount of layers per pallet 5 Outers/Cartons

More information

WILLPOWDER SHIPS VIA FEDEX GROUND MON FRI NO REFUSALS / NO RETURNS DAMAGE CLAIMS MUST BE FILED WITHIN 48 HOURS

WILLPOWDER SHIPS VIA FEDEX GROUND MON FRI NO REFUSALS / NO RETURNS DAMAGE CLAIMS MUST BE FILED WITHIN 48 HOURS Willpowder Willpowderis is a careful selection of new kitchen staples developed by renowned chef Will Goldfarb. Goldfarb has traveled the globe working with top chefs in the restaurant world, including

More information

Creating High Fat Emulsions with Mango, Rapeseed Oil and Soy Lecithin

Creating High Fat Emulsions with Mango, Rapeseed Oil and Soy Lecithin Faculty of Health and Life Sciences Degree project work Creating High Fat Emulsions with Mango, Rapeseed Oil and Soy Lecithin Dag Svensson Subject: Chemistry Level: First cycle Nr: 2013:L1 Supervisors:

More information

NZQA registered unit standard version 6 Page 1 of 5

NZQA registered unit standard version 6 Page 1 of 5 Page 1 of 5 Title Explain the manufacture of cream products using scraped-surface heat exchange in a dairy processing operation Level 5 Credits 20 Purpose This theory-based unit standard is for experienced

More information

Homemade Canine Diet Recipes

Homemade Canine Diet Recipes Homemade Canine Diet Recipes Below we have listed several recipes for a variety of canine diets. Our veterinarian will recommend those that are best for your pet. If you have any questions, please contact

More information

COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF

COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF A23G COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF Confectionery products, chocolate, cocoa products, chewing

More information

SOYBEAN OIL FACTS PROCESSING SOLUTIONS

SOYBEAN OIL FACTS PROCESSING SOLUTIONS SOYBEAN OIL FACTS PROCESSING SOLUTIONS to Remove Partially Hydrogenated Oils from the Food Supply Replace Partially Hydrogenated Oils with Soy-Based Solutions Made with U.S.-Grown Soybeans The soybean

More information

(12) Patent Application Publication (10) Pub. No.: US 2011/ A1

(12) Patent Application Publication (10) Pub. No.: US 2011/ A1 (19) United States US 2011 0236558A1 (12) Patent Application Publication (10) Pub. No.: US 2011/0236558 A1 Tran et al. (43) Pub. Date: (54) EMULSIONS USEFUL IN BEVERAGES Publication Classification (51)

More information