Phosphates for meat & fish industries. Thanks for your attention
|
|
- Ira Dixon
- 6 years ago
- Views:
Transcription
1 PRAYON Phosphates for meat & fish industries Thanks for your attention
2 Phosphates for meat & fish industries 1. Meat, fish and seafood : interest of phosphates 2. What are phosphates? 3. Main properties in food systems 4. Properties in meat and seafood products 5. Prayon products 5.1. STPP range 5.2. Carfosel I 5.3. Agglomerated blends 5.4. Comminuted meat 5.5. Fish & seafood 5.6. Petfood 5.7. Tailor made Carfosel
3 . Meat, fish and seafood : interest of phosphates In living muscles or directly after slaughtering, proteins fix constitution water and meat is firm and juicy. ATP allows proteins to stay opened (adenosine triphosphate, or : "natural phosphate" of meat). A few days after slaughtering, muscles get contracted and meat gets to be exsudative; after cooking : meat has a stringy and dry texture. By rigor mortis, ATP is used in biochemical reactions, local ph decreases, calcium bonds are formed, muscle proteins close and cling to each others. Water retention capability and organoleptic properties are altered
4 . Meat, fish and seafood : interest of phosphates Reasons for making meat products: - modify or upgrade the less noble cuts of meat - make the flavour and texture more acceptable to consumers - preserve the meat Phosphates help to achieve these objectives : 1- improve water retention of proteins (restore juiciness and tenderness of cooked meats), but also : 2- improve texture, cohesion, homogeneity of brined meat pieces and of comminuted meat products 3- stabilize cured colour 4- reduce oxydative rancidity and improve microbiological quality
5 2.What are phosphates? A product obtained by reacting phosphoric acid and an alkali (soda, potash, lime) An acid base reaction in two steps (1 saturation, 2 polymerisation) The salt can be more or less polymerised (contain 1 to 25 atoms of phosphorus) The polymerisation confers specific properties O O O ll ll ll O P (O P O) P O l l n l O O O
6 2.What are phosphates? Acid-base reaction: 1 saturation Na/P =1 Acid Base Salt Water O O HO P OH NaOH NaO P OH H 2 O OH OH Phosphoric Acid Sodium Hydroxyde MonoSodium orthophosphate Water MSP H 3 PO 4 NaOH NaH 2 PO 4 H 2 O
7 2.What are phosphates? Acid-base reaction: 1 saturation Na/P =2 Acid Base Salt Water O O HO P OH 2 NaOH NaO P OH 2 H 2 O OH ONa Phosphoric Acid Sodium Hydroxide DiSodium orthophosphate Water DSP H 3 PO 4 2 NaOH Na 2 HPO 4 2 H 2 O
8 2.What are phosphates? Acid-base reaction: 1 saturation Na/P =3 Acid Base Salt Water O O HO P OH 3 NaOH NaO P ONa 3 H 2 O OH ONa Phosphoric Acid Sodium Hydroxide TriSodium orthophosphate TSP Water H 3 PO4 3 NaOH Na 3 PO 4 3 H 2 O
9 2.What are phosphates? Acid-base reaction: 2 polymerization/condensation Na/P =1 O O O HO P OH HO P OH HO P OH ONa ONa ONa Heating process : - Evaporation process - Calcination -Fusion
10 2.What are phosphates? Acid-base reaction: 2 polymerization/condensation a/p =2 O O NaO P ONa OH HO P ONa ONa Na 4 P 2 O 7 TétraSodium PyroPhosphate TSPP Na/P =3 O NaO P ONa? ONa
11 2.What are phosphates? Acid-base reaction: 2 polymerization/condensation Na/P = 5/3 =1.667 NaO O P OH HO P O OH HO P O ONa ONa ONa ONa conversion temperature : C Na 5 P 3 O 10 Sodium TriPolyPhosphate STPP
12 2.What are phosphates? Acid-base reaction: 2 polymerization/condensation Na/P = 5/3 =1,667 NaO O P OH HO P O O P O ONa ONa ONa ONa Conversion temperature : C Function also of the residence time at high temperature Energy cost! Na 5 P 3 O 10 Sodium TriPolyPhosphate STPP
13 2.What are phosphates? Acid-base reaction: 2 polymerization/condensation Na/P = 5/3 =1,667 NaO O P ONa O P O ONa O P O ONa ONa ph : 9,5-10,2 P2O5 : 56,0-58,0 58,0 E451 FCC V th Edition Na 5 P 3 O 10 Sodium TriPolyPhosphate STPP an extended range
14 2.What are phosphates? SODIUM PHOSPHATES Ortho Pyro Tripoly Poly <... > Na/P = 1 MSP MSP 2 SAPP SHMP 4 aoh 3 PO 4 Na/P = 1,4 Na/P = 1,6 Na/P = 2 DSP DSP 2 DSP 12 TSPP STPP S5PP ph 9 Na/P = 3 TSP TSP Chain length 12
15 2.What are phosphates? POTASSIUM PHOSPHATES Ortho Pyro Tripoly Poly <... > K/P = 1 MKP KMP 4 OH 3PO 4 K/P = 1,4 K/P = 1,6 K/P = 2 DKP TKPP KTPP ph 9 K/P = 3 TKP Chain length
16 2.What are phosphates? Phosphate family tree H 3 PO 4 Phosphoric acid Potassium Sodium Calcium Ortho MKP MSP MCP DKP DSP DCP TKP TSP TCP Pyro TKPP SAPP, TSPP SCPP, CAPP Tripoly KTPP, SKTP STPP Poly KMP STMP, SHMP
17 3. Main properties in food systems 3.1 Poly electrolyte behaviour Ability to modify physical and chemical environment Phosphates are polyelectrolytes and as such have the ability to : modify the ph sequester ions cause electrostatic repulsion
18 3. Main properties in food systems Poly electrolyte behaviour Modify the ph Phosphates buffer solutions and impact ph from 4,2 to 12 ph protein chain [H2O] [H]. [OH-] neutral ph = 7 ph = [H] [OH-] acidic ph (< 7) ph = [H] [OH-] basic ph (> 7) Short chains are the most efficient : ortho, (pyro) NH - 3 ooc NH 3 coo - NH 3 NH 2 -ooc coo - NH 2 NH 2 Impact on texture of food : Lower ph Higher ph
19 3. Main properties in food systems Sequester ions Poly electrolyte behaviour hosphates sequester polyvalent cations or to isolate cations from the matrix. In general, the bigger the cation, the longer the phosphate chain. Fe 3, Cu 2 (oxidation) are complexed by SAPP, TSPP Ca 2, Mg 2 (milk, meat) are complexed by SHMP, STPP pplications: Dairy, potatoes, processed cheese, fish and meat processing.
20 3. Main properties in food systems Poly electrolyte behaviour Causes electrostatic repulsion between proteins NH 3 ooc - coo NH 3 - NH 3 NH 3 Na - (PO 3 ) n coo - - (PO 3 ) n - ooc Na NH 3 NH 3 protein chain
21 3. Main properties in food systems Poly electrolyte behaviour Ortho Pyro Tripoly Poly Buffer power Sequestering power Dispersing agent Water holding capability
22 4. Properties in meat & seafood products SSP Water soluble Insolubles
23 4. Properties in meat & seafood products 1. Moisture retention by 3 different actions : mainly : increasing the ph above meat phi increasing anionic charge causing electrostatic repulsion separating muscle fibres synergy NaCl promoting moisture binding sequestering Mg 2, Ca 2 breaking bonds between proteins
24 4. Properties in meat & seafood products 1. Moisture retention : ph and meat phi WHC of meat = sponge = min. at ISOELECTRIC POINT (phi) (equal positive and negative charges on the proteins max. number of salt bridges between peptide chains and net charges of ZERO). = /- 5,4 (ph of meat after rigor) WHC by creating a charge imbalance Buffering capacity of phosphates NaCl : affinity of Cl - for proteins
25 4. Properties in meat & seafood products 1. Moisture retention increasing the ph above meat phi NH - 3 ooc coo NH 3 - NH 3 NH 2 - ooc coo - NH 2 NH 2 protein chain ph 5,4 Higher ph
26 4. Properties in meat & seafood products 1. Moisture retention : increasing anionic charge with NaCl NH 3 ooc - coo NH 3 - NH 3 NH 3 Na ooc coo - Cl - - Na Cl - NH 3 NH 3 NaCl in water: Na and Cl - Salt addition = increase in protein space and WHC = swelling proteins
27 4. Properties in meat & seafood products 1. Moisture retention Sequestering properties of polyphosphates are used to chelate polyvalent cations such as Ca 2 and Mg 2 breaking bonds between proteins
28 4. Properties in meat & seafood products 1. Moisture M retention phosphates and NaCl muscle fibres without NaCl - - Ca - PP - - CaPP - PP sequesters Ca but electrolytic action is weak Close Open water with NaCl - Ca - - Swelled No open PP - CaPP water Open - - -PP sequesters Ca -Alkaline phosphate increases ph - NaCl has a strong electrolytic action
29 4. Properties in meat & seafood products 1. Moisture M retention benefits Improving yield (maintain natural moisture) Maintaining juiciness and tenderness Reducing cook-cool loss, purge and thaw-drip loss Limiting nutrient losses Providing attractive appearance Enhancing succulence of the cooked product
30 4. Properties in meat & seafood products 2. Texture development Action : solubilizing proteins (= extracting salt-soluble proteins) Pyrophosphates also serve to separate actomyosin actin myosin Allow unbound myosin to form a «sol» upon mixing and a «gel» upon heating
31 4. Properties in meat & seafood products 2. Texture development Schematic diagram of a restructured meat product (adapted Jolley and Purslow 1988) cf. «Meat Processing», edited by Joseph Kerry, John Kerry and David Ledward, Woodhead publishing limited,, page 338.
32 4. Properties in meat & seafood products 2. Texture development SOLUBILIZING PROTEINS = ExtractingSalt-Soluble Proteins
33 4. Properties in meat & seafood products 2. Texture development 8.00% Meat extraction with NaCl 50.00% 7.50% 45.00% %Dry Matter 7.00% 6.50% 6.00% without Phosphates with Phosphates 40.00% 35.00% 30.00% Nitrogen yield 5.50% 25.00% 5.00% 20.00%
34 4. Properties in meat & seafood products 2. Texture development Consequences : the role of salt-soluble proteins in brined meat pieces: formation of a protein sol cohesive block after cooking (sliceable, ) in comminuted meat products: stabilize the emulsion succulent end products (firmness, )
35 4. Properties in meat & seafood products 3. Cured colour stabilisation Accelerate and stabilize cured colour development (thanks to stabilize the ph in an optimum range) Limitating the pigment discolouration by sequestering Fe 3 and Cu 2 ions
36 4. Properties in meat & seafood products 3. Cured colour stabilisation Color and yields effects of different phosphates BRIGHT RED Yield GREY BROWN Schematic graph lower ph Sodium Acid Sodium Hexameta- Pyrophosphate Phosphate Sodium Tri- Polyphosphate higher Tetra Sodium Pyrophosphate
37 4. Properties in meat & seafood products 4. Others effects reduce oxydative rancidity and improve microbiological quality by sequestering various cations (Mg, Fe, )
38 5. Phosphates for meat, fish and seafood processing 5.1. STPP range 5.2. Carfosel I 5.3. Agglomerated blends 5.4. Comminuted meat 5.5. Fish & Seafood 5.6. Petfood products 5.7. Tailor made Carfosel
39 1. Le groupe Prayon STPP range Conductivity to measure dissolution rate Rate of dissolution Conductivity (ms) Time (s) RELIABLE TEST for selecting the right product
40 STPP range Test conditions Good Agitation Cold water Slow Agitation Cold water Products
41 STPP range Test conditions Good Agitation Cold water Slow Agitation Cold water Bulk density Appearance Products STPP FG GR SP 0,4 Light Granular
42 STPP range Test conditions Good Agitation Cold water Slow Agitation Cold water Bulk density Appearance Products STPP FG GR SP 0,4 Light Granular STPP FG SP - 0,75 Powder
43 STPP range Test conditions Good Agitation Cold water Slow Agitation Cold water Bulk density Appearance Products STPP FG GR SP 0,4 Light Granular STPP FG SP - 0,75 Powder Carfosel 990 0,7 Hydrated Coarse Powder
44 STPP range Test conditions Good Agitation Cold water Slow Agitation Cold water Bulk density Appearance Products STPP FG GR SP 0,4 Light Granular STPP FG SP - 0,75 Powder Carfosel 990 0,7 Hydrated Coarse Powder Carfosel 996 0,6 Medium Dense Granular
45 5.1. STPP range miscellaneous Hard Water: Best choice STPP FG GR SP, Carfosel 996 or C 940/ C915 Hot climate, risk of caking: Avoid STPP FG SP If dustiness affects production team Best choice STPP FG GR SP, Carfosel 996 Avoid to drop STPP directly on the ice
46 5.1. STPP range : new development STPP FG GR SP. Medium dense : Carfosel 996 Bulk density : 0,6 g/cm³ Same efficiency as STPP FG GR SP (bulk density : typical value 0,42 g/cm³) No dust Better packaging Less place in storage
47 5.1. STPP range : new development 16/17 sec 41 sec Not completely Dissolved
48 5.2. Carfosel Instant High soluble speciality phosphate salts mix of sodium and / or potassium salts designed for the development of any injected / marinated meat or fish products.
49 5.2. Carfosel Instant Carfosel 890I: K>>Na E451, E450 ph 8,9 Carfosel 950I: K>>Na E451, E450 ph 9,5 Exceptional dissolution properties in cold salty brine High speed of dissolution Suitable for: High Yield Low injection rate Low sodium diets
50 5.2. Carfosel Instant Carfosel 970I: Na>>K E451, E450 ph 10,0 Carfosel 880I: Na>>K E451, E450 ph 8,9 High yield Good dissolution properties Suitable for: Ice cold brine Injection/tumbling Marinades
51 5.2. Carfosel Instant solubility in cold brine g/100g cold brine g/100g0% g/100g 10% g/100g 15% g/100g 20% 20 0 STPP Carfosel 970I Carfosel 950I Carfosel 890I
52 5.2. Carfosel Instant Carfosel 900: Na E451, E450 ph 8,8 Good dissolution in cold water Suitable for: Injection Dry process Cost effective
53 5.3. Agglomerated blends Benefits : Reduce dustiness Improve powder handling Improve powder flowability Improve dispersion in the brine Major investment planned for March 2010
54 5.4. Comminuted meat Phosphates are added as a powder in the pattie: solubilization critical But IMPORTANT Solubilization of acto-myosin complex Bringing knack and cohesion (firmness) Process aid (various viscosity) Intensive colour development
55 5.4. Comminuted meat Comminuted meat : Carfosel 2 Carfosel 3 Carfosel 700 Carfosel 900 Decreasing viscosity
56 5.4. Comminuted meat Restructured Poultry Meat : Moisture binding needs to be enhanced and a more alkaline phosphate is recommended : Best results obtained with Carfosel 1010
57 5.5. Fish & SEAFOOD Fish & fish fillets: Carfosel 996 Hard/seawater : Carfosel 880N Shrimps : Carfosel 860 Increased cooking yield : Carfosel 945 Salted/Smoked fish: Carfosel 890i Surimi: Carfosel 1010 Canned fish : Carfosel 480
58 Fish & fish fillets Why phosphates? To retain natural moisture To reduce thaw drip and cooking losses Cost effective: Carfosel 996 High dissolution property in various conditions with optimal handling and storage place Carfosel 880N To improve performances in hard water conditions To inhibit colour & lipid oxidation 1. Le groupe Prayon
59 1. Le groupe Prayon Shrimps Cost effective: Carfosel 996 To be mechanically peeled and cooked Successful blend : Carfosel 860 To provide high processing yield and reduce thaw drip losses New development : Carfosel 945 To increase yield after cooking, provide better appearance and texture to the shrimps
60 1. Le groupe Prayon Salted/smoked fish Carfosel i Highly soluble Spray dried phosphate salts Low sodium content Carfosel 890i For salted fish processing To retain flavour in smoked fish
61 1. Le groupe Prayon Surimi & Fish sausages Surimi : to provide a good cryoprotection of myofibrillar proteins Fish sausages : to increase gel strength and ensure a homogeneous product Carfosel 1010
62 1. Le groupe Prayon Canned fish To prevent struvite formation = appearance of broken glass Carfosel 480
63 5.6. Pet food products Dry and wet processes as for the meat products Calcium sequestering (mouth tart reduction)
64 5.6. Pet food products Mineral balance adjustment (Na, K, Ca) Palatability
65 5.7. Tailor made Carfosel A full range of blends : E450, E451, E452, at various ph, and different NaK levels, are available
66 PRAYON Any questions? Prayon s.a. Prayon Inc. Commercial Valérie Renard Paul Balot Pierre Hourant Mike Hamlin Technical Frédéric Martens Anne-Françoise Latinis Quality Vincent Mayon Cheryl Parks
Brining and Marination Enhanced Poultry Products
Brining and Marination Enhanced Poultry Products Shelly McKee Auburn University U.S. Poultry Industry: Market Segments 100 % of Production 80 60 40 20 0 1960 1970 1980 1990 2000 2001 2002 2005 Whole Parts
More informationMONOMAGNESIUM PHOSPHATE TRISODIUM DIPHOSPHATE
Chemical and Technical Assessment 61st JECFA MONOMAGNESIUM PHOSPHATE TRISODIUM DIPHOSPHATE Chemical and Technical Assessment (CTA) First draft prepared by M. Rao FAO 2004 1 Summary Phosphates are used
More informationPHOSPHATE TECHNOLOGY REGULATORY COMPLIANCE AWWARF RESEARCH AWWARF RESEARCH INFRASTRUCTURE OPTIMIZED CORROSION CONTROL EPA LEAD & COPPER RULE
PHOSPHATE TECHNOLOGY Regulatory Compliance, Infrastructure Protection, Customer Satisfaction OPTIMIZED CORROSION CONTROL REGULATORY COMPLIANCE Herb Spencer, Director Technical Services SHANNON CHEMICAL
More informationPaper No. 13 FOOD ADDITIVES. Module No. 12. Emulsifying salts for the dairy and food industry
Paper No. 13 FOOD ADDITIVES Module No. 12 Emulsifying salts for the dairy and food industry Introduction Dairy products like processed cheese and processed cheese spreads and food products like cheese
More informationGeneral Properties of the Alkaline Phosphates: - Major Food and Technical Applications
p. 85-94 General Properties of the Alkaline Phosphates: - Major Food and Technical Applications P.HOURANT Deputy Business Line Manager, Prayon S.A., Business Unit Phosphates, Rue Joseph Wauters, 144 4480
More informationHaifa. Food Phosphates. Meat, Poultry and Seafood Processing
Haifa Food Phosphates Meat, Poultry and Seafood Processing Phosphates for Meat & Poultry Products Phosphates for Dry Addition The quality of sausages, meatballs, hamburgers, chicken nuggets, and other
More informationThe effect of selected phosphate salts on the textural properties of deboned poultry meat batters
The effect of selected phosphate salts on the textural properties of deboned poultry meat batters NGUYEN HUYNH BACH SON LONG, ROBERT GÁL, and FRANTIŠEK BUŇKA Department of Food Technology and Microbiology,
More informationEffect of Phosphates and Salt on Yield and Quality of Cooked White Shrimp (Penaeus vannamei)
Kasetsart J. (Nat. Sci.) 40 (Suppl.) : 8-116 (2006) Effect of Phosphates and Salt on Yield and Quality of Cooked White Shrimp (Penaeus vannamei) Jarouy Faithong 1, Nongnuch Raksakulthai 2 * and Mayuree
More informationWATER ACTIVITY. and its influence on product safety BERNASCONI MARKUS SALES DIRECTOR WATER ACTIVITY / NOVASINA AG
WATER ACTIVITY and its influence on product safety BERNASCONI MARKUS SALES DIRECTOR WATER ACTIVITY / NOVASINA AG 2 Are You Aware?? 1/3 (one third!!) of our food goes to waste! and elsewhere people are
More informationPaper No.: 13 Paper Title: Food Additives Module 2. Functional Classification of Food Additives
Paper No.: 13 Paper Title: Food Additives Module 2. Functional Classification of Food Additives 2.1 Introduction According to the Food Protection Committee of the Food and Nutrition Board, food additives
More informationTechnology Of Meat, Poultry, Fish And Seafood
Paper No. : 08 Technology of Meat, Poultry, Fish and and Seafood Module : 06 Post Mortem muscle chemistry-1: Loss of homeostasis and post- mortem glycolysis Development Team Principal Investigator Prof.
More informationWastewater Treatment: Reducing Salts Generated During Treatment to Promote Water Re-Use. By: David Calnan Cherokee Chemical Inc, (CCI)
Wastewater Treatment: Reducing Salts Generated During Treatment to Promote Water Re-Use By: David Calnan Cherokee Chemical Inc, (CCI) Objective Cost-effective effluent recovery utilizing chemical pre-treatment
More informationFLAVOUR FLOW & ADHESION
FLAVOUR FLOW & ADHESION Nicole Bruyndonckx GRIFFITH FOODS Dry Seasonings Global manufacturer of savoury food ingredients since 1919 Sauces & Marinades Canada USA Mexico Costa Rica Colombia United Kingdom
More informationChapter 2 pt 2. Atoms, Molecules, and Life. Gregory Ahearn. John Crocker. Including the lecture Materials of
Chapter 2 pt 2 Atoms, Molecules, and Life Including the lecture Materials of Gregory Ahearn University of North Florida with amendments and additions by John Crocker Copyright 2009 Pearson Education, Inc..
More informationPaper No.: 07 Paper Title: TECHNOLOGY OF MILK AND MILK PRODUCTS Module 32: Technology of dairy byproducts-1: Caseinates
Paper No.: 07 Paper Title: TECHNOLOGY OF MILK AND MILK PRODUCTS Module 32: Technology of dairy byproducts-1: Caseinates INTRODUCTION With a content of 0.7-0.9% phosphorus, covalently bound to the casein
More informationBiological Molecules B Lipids, Proteins and Enzymes. Triglycerides. Glycerol
Glycerol www.biologymicro.wordpress.com Biological Molecules B Lipids, Proteins and Enzymes Lipids - Lipids are fats/oils and are present in all cells- they have different properties for different functions
More informationTexturizing 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 informationPlant Nutrients in Mineral Soils
The Supply and Availability of Plant Nutrients in Mineral Soils Plant Nutrients in Mineral Soils Factors Controlling the Growth of Higher Plants 1. Light 2. Mechanical Support. Heat. Air 5. Water 6. Nutrients
More informationHaifa. Food Phosphates. Leavening Agents & Dough Improvers
Haifa Food Phosphates Leavening Agents & Dough Improvers Haifa Leavening Phosphates Haifa leavening agents are a vital ingredient for virtually any bakery product. Haifa s phosphate leaveners include a
More information15. Mixed fertilizers sources preparations- their compatibility advantages
15. Mixed fertilizers sources preparations- their compatibility advantages Mixed fertilizers For over hundred years the mixed fertilizers are in use besides straight fertilizers. Many fertilizer mixtures
More informationAdding value to surimi based products
f a c t s Adding value to surimi based products Adding value to surimi In Japan there are documentary references to the seafood known as surimi going back to 1115. [1] Surimi, which means ground meat in
More informationDiscuss the importance of healthy soils Soil properties, physical, chemical and biological that one can manage for soil health How organics play a
Andrew Ristvey The University of Maryland Extension programs are open to any person and will not discriminate against anyone because of race, age, sex, color, sexual orientation, physical or mental disability,
More informationChapter 2: Biochemistry
Chapter 2: Biochemistry Biochemistry Biochemistry is the study of chemical makeup and reactions of living matter All chemicals in the body are either organic & inorganic Organic compounds contain carbon
More informationChapter. Proteins: Amino Acids and Peptides. Images shutterstock.com
11 Chapter Proteins: Amino Acids and Peptides Images shutterstock.com Objectives Identify amino acid classifications based on nutritional use and chemical properties of the side chains. Describe the primary,
More informationin a uniquely natural way.
T e c h n i c a l b u l l e t i n The innovative way to cultivate strong, healthy crops in a uniquely natural way. SymTRX : Nutrition Innovation Growers know the key to bountiful crops is providing essential
More informationPhosphates for calcium enhancement
Phosphates for calcium enhancement www.prayon.com About us Prayon is a leading producer of purified phosphoric acid and foodgrade phosphates. Our food applications laboratory enables us to meet market
More informationCommercial 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 informationScanPro TM Functional proteins for meat applications
ScanPro TM Functional proteins for meat applications HIGH-FUNCTIONAL FUNCTIONAL NON- FUNCTIONAL T 95 T 92 T 90 HI 95 HI 92 Beef 95 * * * * 1015 1020/G 390/1 Beef 1100 FCP 75/SF TP 75/SF SP 90 SB 90 Injected
More informationFish Protein Isolate Its Superior Gel Functionality
Fish Protein Isolate Its Superior Gel Functionality June 21-24 - Rogers, Arkansas Jae W. Park Professor OSU Seafood Research & Education Center Astoria, OR 97103, USA Content Introduction Processing Principles
More informationFertilizers. Chapter INTRODUCTION
Chapter 21 Fertilizers 1. INTRODUCTION Besides the three basic elements of carbon, hydrogen, and oxygen that are common to all plants, there are 16 other elements known to be essential to good plant growth.
More informationBioapatites. BeátaKerémi DMD, PhD Department of Oral Biology
Bioapatites BeátaKerémi DMD, PhD Department of Oral Biology Mineralized ( hard ) tissues: Bones Teeth Enamel Cementum Dentin Hydroxy(l)-apatite Data correspond to 100 g dry weight. Composition of hard
More informationFAMI QS LIST Specialty Feed Ingredients
List Updated: 2014 05 26 FAMI QS DOES NOT certify any individual active ingredient, but the operator s Feed Safety Management System. The product covered under this system must be eligible to the FAMI
More informationUlrick&Short. Technical Briefing Replacing Milk Solids. starches flours fibres proteins. Technically the Best
Ulrick&Short Technically the Best Technical Briefing Replacing Milk Solids starches flours fibres proteins Ulrick&Short Technically the Best Replacing Milk Solids Milk solids are what is left after all
More informationUnderstanding a Soil Report
Understanding a Soil Report AGRONOMY SOIL ANALYSIS 1. Soil ph Soil ph is a measure of the acidity in the soil. An acidic soil has a greater amount of hydrogen (H+) ions and a ph below 7.0. Values above
More informationImproving Tenderness with Further Processing. Wesley N. Osburn Associate Professor Texas A&M University. 61 st Reciprocal Meat Conference
Improving Tenderness with Further Processing Wesley N. Osburn Associate Professor Texas A&M University Objectives Factors influencing tenderness Three major functional properties of raw materials Overview
More informationINTERMEDIATE 1 1 Food and Diet. These elements are present in compounds - not as free elements.
INTERMEDIATE 1 1 Food and Diet FOOD AND DIET The main elements present in the human body are: Hydrogen Oxygen Nitrogen Carbon These elements are present in compounds - not as free elements. Unlike plants,
More informationCopyright is owned by the Author of the thesis. Permission is given for a copy to be downloaded by an individual for the purpose of research and
Copyright is owned by the Author of the thesis. Permission is given for a copy to be downloaded by an individual for the purpose of research and private study only. The thesis may not be reproduced elsewhere
More informationThe source of protein structures is the Protein Data Bank. The unit of classification of structure in SCOP is the protein domain.
UNIT 14 PROTEINS DEFINITION A large molecule composed of one or more chains of amino acids in a specific order; the order is determined by the base sequence of nucleotides in the gene that codes for the
More informationSuper Absorbent Polymers (SAPs)
TPP Super Absorbent Polymers (SAPs) A comprehensive range of products that provide comfort and convenience in countless ways SONGWON offers an extensive range of polymers. Solution (thermosetting and/or
More informationFAMI-QS LIST Specialty Feed Ingredients
List Updated: 2015-04-07 FAMI-QS DOES NOT certify any individual active ingredient, but the operator s Feed Safety Management System. The product covered under this system must be eligible to the FAMI-QS
More informationFood First. Food First. Build-Up Nutrition Soups Build-Up Nutrition Shakes Build-Up Original
Food First Food First Build-Up Nutrition Soups Build-Up Nutrition Shakes Build-Up Original Build-up Nutrition Soups Build-up Nutrition Soups are nutritionally balanced milk-based savoury supplements fortified
More informationGellan Gum. Rm.1702, West Unit, No. 41, Donghai Xi Rd, Qingdao, China Post Code:
Gellan Gum Gellan gum (E418) is a bacterial exopolysaccharide, prepared commercially by aerobic submerged fermentation from Sphingomonas elodea (previously called Pseudomonas elodea), in a manner similar
More informationFibras; Su Uso Tecnológico y Nutrimental en Alimentos. Food Technology Summit 2017
Fibras; Su Uso Tecnológico y Nutrimental en Alimentos Food Technology Summit 2017 Dietary fibers are increasingly present in processed food industry www.interfiber.com Technological properties of fibers
More informationThere are two groups of minerals: Major salt components: K, Na, Ca, Mg, Cl -, sulfate, phosphate, and HCO
MINERALS INTRODUCTION 90 elements in the earth s s crust, 25 are known to be essential to life, they are present in living cells, including in food. Food contains additional, non-essential elements. Some
More informationBasics of Alkali Refining & Water Washing of Vegetable Oils. Andrew Logan Alfa Laval Copenhagen A/S
Basics of Alkali Refining & Water Washing of Vegetable Oils Andrew Logan Alfa Laval Copenhagen A/S Physical Refining Crude Oil Chemical Refining Water Degumming Gums drying Crude Lecithin Acid Gums To
More informationBiology 12. Biochemistry. Water - a polar molecule Water (H 2 O) is held together by covalent bonds.
Biology 12 Biochemistry Water - a polar molecule Water (H 2 O) is held together by covalent bonds. Electrons in these bonds spend more time circulating around the larger Oxygen atom than the smaller Hydrogen
More informationResearch Article Effect of Phosphate Compounds on Water Retention Capacity of Round Scad Surimi during Frozen Storage
Advance Journal of Food Science and Technology 1(5): 65-70, 016 DOI:10.1906/ajfst.1.909 ISSN: 04-4868; e-issn: 04-4876 016 Maxwell Scientific Publication Corp. Submitted: October 7, 015 Accepted: November
More informationThe effects of phosphate blends on the microbiology of a cooked meat system
Retrospective Theses and Dissertations Iowa State University Capstones, Theses and Dissertations 1987 The effects of phosphate blends on the microbiology of a cooked meat system John Allen Marcy Iowa State
More informationManufacturing process for whole muscle cooked meat products III: Massage. Marta Xargayó
Manufacturing process for whole muscle cooked meat products III: Massage Marta Xargayó 99 Continuing with the previous article on the Process for manufacturing whole muscle cooked meat products, in which
More informationCURING & SMOKING CONTENTS
CURING & SMOKING CONTENTS THE BATCH PACK SYSTEM... 182 A GUIDE TO CURING & SMOKING... 182 INGREDIENTS USED IN CURING AGENTS... 183 PROBLEM SOLVING - BACON & HAM... 186 PROBLEM SOLVING - EMULSION PRODUCTS...
More information1. NOMENCLATURE : 2,4-Hexadienoic Acid. : Hexadienoic acid. : 1,3- Pentadiene 1- Carboxylic Acid.
Chemical Preservatives (Approved by FSSAI) 1. Sorbic Acid (FCC IX) / E-200 2. Potassium Sorbate (FCC IX) / E-202) 3. D-Hydro Acetic Acid (DHA) (FCC IV) (E-265) 4. Sodium D-hydro Acetic Acid (E-266) FINESHED
More informationCHEESE RDL 15, October 1925 n and RD 261/33 casein milk fat mineral salts, vitamins, enzymes microbial flora manufacture, ripening degree
CHEESE RDL 15, October 1925 n. 2033 and RD 261/33 It is the product of the ripening of curdle, obtained by acid o enzymatic coagulation of whole, skim milk or cream, with or without the addition of salt,
More informationهيئة التقييس لدول مجلس التعاون لدول الخليج العربية
هيئة التقييس لدول مجلس التعاون لدول الخليج العربية G.C.C STANDARDIZATION ORGANIZATION (GSO) Final Draft GSO/FDS /2012 Frozen Prawn Coated with Bread Crump Prepared by: Gulf technical committee for sector
More informationPurity Tests for Modified Starches
Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 82 nd meeting 2016 Purity Tests for Modified Starches This monograph was also published in: Compendium
More informationGlobal trends in ingredients for processed meat. Jesper Kampp Danisco
Global trends in ingredients for processed meat Jesper Kampp Danisco World tour of ingredients 2 Ingredient trends in Europe E number concern No definition of Natural Strong GMO concern Focus on removal
More informationSoil Composition. Air
Soil Composition Air Soil Included Air Approximately 40 to 60% of the volume of a soil is actually empty space between the solid particles (voids). These voids are filled with air and/or water. The air
More informationWHY IS THIS IMPORTANT?
CHAPTER 2 FUNDAMENTAL CHEMISTRY FOR MICROBIOLOGY WHY IS THIS IMPORTANT? An understanding of chemistry is essential to understand cellular structure and function, which are paramount for your understanding
More informationAdvanced ph management
Advanced management Outline 1. solubility curves, and what they can teach us about management Before we get too far management is not that complex Maintain around 5.6-6.4, and you will be fine. Paul Fisher,
More informationOfficial Journal of the European Communities. (Acts whose publication is obligatory) COMMISSION DIRECTIVE 2002/82/EC. of 15 October 2002
28.10.2002 L 292/1 I (Acts whose publication is obligatory) COMMISSION DIRECTIVE 2002/82/EC of 15 October 2002 amending Directive 96/77/EC laying down specific purity criteria on food additives other than
More informationSoil organic matter composition, decomposition, mineralization and immobilization
Soil organic matter composition, decomposition, mineralization and immobilization SOIL ORGANIC MATTER Substances containing carbon are organic matter. Soil organic matter consists of decomposing plant
More informationFERTIGATION 24 FERTIGATION WITH DRIPPERS
24 WITH DRIPPERS A completely different approach is required when fertigation is applied through drippers. This approach also offers numerous other possibilities. The volume of soil treated has a dominant
More informationMTR -79 AURA BARTER COMPANY LIMITED
MTR -79 AURA BARTER COMPANY LIMITED 21/61 3 rd Floor, Soi Vipavadi 60, Vipavadi Rungsit Rd. Ked Luksi Bangkok 10120 Thailand CONTENT DETAILS PAGE 1. Company Introduction 1 Introduction 2. Specification
More informationTNPSC Chemistry Study Material Fertilizers
TNPSC Chemistry Study Material A fertilizer is any material of natural or synthetic origin (other than liming materials) that is applied to soils or to plant tissues to supply one or more plant nutrients
More informationMETOLOSE: CONTENTS PAGE
METOLOSE: CONTENTS PAGE 2 Preface What is Metolose Substitution types Specifications 1) Available grades & viscosity 2) Nomenclature 3) Packaging Characteristics of Metolose Properties of Metolose 1) Powder
More informationApplications and functions of food-grade phosphates
Ann. N.Y. Acad. Sci. ISSN 0077-8923 ANNALS OF THE NEW YORK ACADEMY OF SCIENCES Issue: Dietary Phosphorus Excess and Health Applications and functions of food-grade phosphates Lucina E. Lampila Department
More informationDetermination of Calcium in Milk
Determination of Calcium in Milk Calcium an important mineral for the body Calcium is an important component of a healthy diet and a mineral necessary for life. Calcium is a mineral that people need to
More informationOCR (A) Biology A-level
OCR (A) Biology A-level Topic 2.2: Biological molecules Notes Water Water is a very important molecule which is a major component of cells, for instance: Water is a polar molecule due to uneven distribution
More information2.1.1 Biological Molecules
2.1.1 Biological Molecules Relevant Past Paper Questions Paper Question Specification point(s) tested 2013 January 4 parts c and d p r 2013 January 6 except part c j k m n o 2012 June 1 part ci d e f g
More informationچهارمین کنگره مهندسی نفت ایران. Lab Investigation of Inorganic Scale Removal Using Chelating Agents and Hydrochloric Acid Solutions.
Lab Investigation of Inorganic Scale Removal Using Chelating Agents and Hydrochloric Acid Solutions Abstract One of the most important damages to the oil and gas reservoirs, are inorganic scales resulted
More informationBIOLOGICAL MOLECULES REVIEW-UNIT 1 1. The factor being tested in an experiment is the A. data. B. variable. C. conclusion. D. observation. 2.
BIOLOGICAL MOLECULES REVIEW-UNIT 1 1. The factor being tested in an experiment is the A. data. B. variable. C. conclusion. D. observation. 2. A possible explanation for an event that occurs in nature is
More informationEH1008 Biomolecules. Inorganic & Organic Chemistry. Water. Lecture 2: Inorganic and organic chemistry.
EH1008 Biomolecules Lecture 2: Inorganic and organic chemistry limian.zheng@ucc.ie 1 Inorganic & Organic Chemistry Inorganic Chemistry: generally, substances that do not contain carbon Inorganic molecules:
More information2.2 Properties of Water
2.2 Properties of Water I. Water s unique properties allow life to exist on Earth. A. Life depends on hydrogen bonds in water. B. Water is a polar molecule. 1. Polar molecules have slightly charged regions
More informationIndex. calorimetry 422 cancer
Index absorption 84-85 acceptance testing see product acceptability evaluation additives 6 adipose tissue 227-231 affective testing see product acceptability evaluation aging effects on olfaction 174-175
More informationC 6 H 12 O 6 + 6O 2 6CO 2 + 6H 2 O
Sample Questions for the Individual Round Exam 1. Glucose is the most basic sugar involved in human metabolism. Its structure is provided below: a. The overall reaction of glucose metabolism is given below.
More informationNew Feeding For New Species. Laurent Genet SKRETTING
New Feeding For New Species Laurent Genet SKRETTING LAURENT GENET Skretting, Vietnam Laurent Genet is the senior Skretting executive in charge of Southeast Asia. Skretting is the world leader in high quality
More informationCorn/Maize Starch. Speci cations
Corn/Maize Starch Maize starch also known as Corn starch. It is extracted from the endosperm of the corn kernel and has a distinctive appearance. Maize starch in natural, modified and dextrinised forms
More informationLecture 26. Other Phosphate Fertilizers Part 2
Lecture 26 Other Phosphate Fertilizers Part 2 Rhenania Phosphate Rhenania Phosphate is another thermally produced phosphate fertilizer. It is made by calcining a mixture of phosphate rock, sodium carbonate,
More informationTECHNICAL APPLICATION INFORMATION. Low Methylester, Amidated Pectins
TECHNICAL APPLICATION INFORMATION Low Methylester, Amidated Pectins LOW METHYLESTER, Amidated Pectins Low methylester, amidated pectins are known for their high flexibility, that means their ability to
More informationFOOD & NUTRITION What should you eat if you have kidney disease?
FOOD & NUTRITION What should you eat if you have kidney disease? By Laura Estan, RD, LDN Renal Dietitian Your Kidney Diet depends on... Stage of kidney disease Abnormal lab values Other medical conditions
More informationFood Solutions. Solutions Designed for Meat Products
Food Solutions Solutions Designed for Meat Products Dow Food Solutions offers a broad range of ingredients for the meat market. Our ingredients help improve the texture, bite and succulence of meat products
More informationOrganic Molecule Composition of Milk: Lab Investigation
Name: Organic Molecule Composition of Milk: Lab Investigation Introduction & Background Milk & milk products have been a major food source from earliest recorded history. Milk is a natural, nutritionally
More informationAMENDMENTS TO THE SECOND REVISION OF THE FIRST EDITION OF THE MANUAL ON DEVELOPMENT AND USE OF FAO AND WHO SPECIFICATIONS FOR PESTICIDES
AMENDMENTS TO THE SECOND REVISION OF THE FIRST EDITION OF THE MANUAL ON DEVELOPMENT AND USE OF FAO AND WHO SPECIFICATIONS FOR PESTICIDES Page Current text Revised text Notes P.21 A. 10.1. WHO classification
More informationReducing Salt: A Challenge to the Meat Industry
Reducing Salt: A Challenge to the Meat Industry Dr. Eoin Desmond Research Manager AllinAll Ingredients Introduction Presentation Outline Healthier Meat Products Salt Reduction Background Functions of Salt
More informationEuropean Community comments ON PROPOSED DRAFT CCFFP STANDARDS AND CODE (OTHER SECTIONS) AT STEP 3 - (CL 2005/14-FFP)
20 December 2005 European Community comments ON PROPOSED DRAFT CCFFP STANDARDS AND CODE (OTHER SECTIONS) AT STEP 3 - (CL 2005/14-FFP) Point 6: Proposed Draft Standard for Quick Frozen Scallop Adductor
More informationKeeping it Real. Improving Quality through the Utilization of Meat Ingredients
Keeping it Real Improving Quality through the Utilization of Meat Ingredients Keeping It Real has multiple meanings A philosophy and identity concept that grew out of the hip-hop culture, and has now become
More informationMYOFIBRILLAR STRUCTURAL CHANGES CAUSED BY MARINATION WITH CALCIUM PHOSPHATE OR CALCIUM CHLORIDE AND SODIUM PYROPHOSPHATE
Cattlemen s Day 2002 MYOFIBRILLAR STRUCTURAL CHANGES CAUSED BY MARINATION WITH CALCIUM PHOSPHATE OR CALCIUM CHLORIDE AND SODIUM PYROPHOSPHATE T. E. Lawrence, A. T. Waylan, and C. L. Kastner Summary Ultrastructural
More informationCODEX STAN Page 1 of 6 CODEX STANDARD FOR COOKED CURED CHOPPED MEAT CODEX STAN
CODEX STAN 98-98 Page of 6 CODEX STANDARD FOR COOKED CURED CHOPPED MEAT CODEX STAN 98-98. SCOPE This standard applies to products designated as "Chopped Meat" which have been packed in any suitable packaging
More informationAdvances in Fish Processing Technology
SUB Hamburg A/516614 Advances in Fish Processing Technology D.P. Sen ALLIED PUBLISHERS PRIVATE LIMITED New Delhi Mumbai Kolkata Lucknow * Chjennai Nagpur Bangalore Hyderabad Ahmedabad Contents Dedication
More informationWheat Amino acids & Peptides for Hair Care. INCI Name EU/USA CAS # EINECS # Hydrolyzed wheat protein
KELYAMIN Wheat Amino acids & Peptides for Hair Care Identification INCI Name EU/USA CAS # EINECS # Hydrolyzed wheat protein 70084-87-6 305-225-0 Composition % Liquid Powder Aqua Hydrolyzed wheat protein
More informationRole of Food Additives in Processed Foods. Shaminder Pal Singh 24-Apr-2015, Delhi
Role of Food Additives in Processed Foods Shaminder Pal Singh 24-Apr-2015, Delhi Food Additive means Substance not normally consumed as a food by itself or used as a typical ingredient of the food, whether
More informationCalderglen 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 informationThe Structure and Function of Biomolecules
The Structure and Function of Biomolecules The student is expected to: 9A compare the structures and functions of different types of biomolecules, including carbohydrates, lipids, proteins, and nucleic
More informationCULINARY SOLUTIONS FOR CLEAN-LABEL PROTEINS
CULINARY SOLUTIONS FOR CLEAN-LABEL PROTEINS THE SUNSWEET ADVANTAGE Derived from prune plums and packed with sorbitol, antioxidants, and malic acid, Sunsweet Ingredients not only aid in moisture retention
More informationTable Chemical & functional roles of minerals and mineral salts/complexes in foods Mineral Food sources Function
Paper No: 1 Paper Title: Food Chemistry Module No: 28: Chemical and functional properties of minerals in food In addition to the organic components like proteins, carbohydrates, fats and vitamins etc.
More informationBiochemistry. Chapter 6
Biochemistry Chapter 6 Game Plan for Today. - Collect your papers - Hand back quests - Go over Amoeba Sister Chart - Biochem Notes - Video Carbohydrate Lab Food Label Lab! Testing For Carbohydrates Benedict's
More informationApplication of Acid Solubilization Isoelectric Precipitation to Recover Protein from Low Value Red Meat
Application of Acid Solubilization Isoelectric Precipitation to Recover Protein from Low Value Red Meat J.M. James and C.A. Mireles DeWitt Story in Brief Three experiments were conducted to determine the
More information1.3.1 Function of Food. Why do we need food?
1.3.1 Function of Food Why do we need food? Need to know The Function of Food Three reasons for requiring food 2 Food is needed for: 1.Energy 2.Growth of new cells and Repair of existing cells, tissues,
More informationEffects of Phosphate Salts on the ph Values and Rapid Visco Analyser (RVA) Pasting Parameters of Wheat Flour Suspensions
Effects of Phosphate Salts on the ph Values and Rapid Visco Analyser (RVA) Pasting Parameters of Wheat Flour Suspensions Yibin Zhou 1,2 and Gary G. Hou 2,3 ABSTRACT Cereal Chem. 89(1):38 43 Changes in
More information