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19 OCTOBER 2017 Vol. 44 No. 10 Mumbai Printed, Published and Owned by Norman John Da Silva, Proprietor, The Amalgamated Press, 506 Hamam House, 36 Ambalal Doshi Marg, Fort, Mumbai Tel : / Website: and printed by him at Sevak Printers 308, Shri Hanuman Industrial Estate G.D. Ambekar Road, Wadala, Mumbai Tel: / Editor: Norman John Da Silva Editorial Assistants: Ashley Da Silva, Jeannette Da Silva Advertising Managers: MUMBAI Hutoxi Randelia: Mob: Pradeep Dubey: Mob: GUJARAT Kantilal N. Shah, 702, Corporate House, Opp. Ashram Road, Ahmedabad Ramesh Shah: Mob: Tel: , Fax: KOLKATA Sanjay D. Narwani, M/s. JoinHands, 15/B, Madan Paul Lane, Bhawanipur, Kolkata Cell: , GERMANY Eisenacher Medien, Welckerstrasse 22, Bonn, Germany. Tel: , Fax: U.S.A. Mark G. Da Silva, 21 Gates Circle, Scituate, MA , U.S.A. Tel: Annual Subscription: India: Rs Overseas: US$ 75/ 65 Editorial Note: The Editor will be glad to give due consideration to any authenticated material / photographs etc. submitted for publication in this journal, and he does not assume any responsibility for their safe custody or return, nor does he necessarily share the views expressed by the authors. CONTENTS Page No. Study on minor components in some Indian commercial vegetable oils by P. K. Prasanth Kumar, V. Manasa, B. Matthaus, P. Vijayaraj, A. G.* Gopala Krishna, Ram Rajasekharan Pulsed Light Technology : A Novel method of Food Preservation by Deepti N. Chaudhari Shraddha Pandit Application of Biobased Packaging for Food Industry: A Solution of Environmental Pollution by A. P. Khapre, D. M. Shere, K. S. Gadhe Polyunsaturated Fats An Ingredient of Choice by Dr. Saurabh Arora Robotics and Automation in Food Industries by M. Udhaya Ganga, A. Karthiayani What bar Manufacturers want: no Cross-Contamination, Low Product Waste and High Productivity by Peter Dressler Trends in Edible Cutlery and Tableware by Amrita Poonia, Prashasti Yadav Company News Indian News International News R&D Updates Products & Services Buyers Guide Trade Fairs & Conferences BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

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21 Study on minor components in some Indian commercial vegetable oils 1 P. K. Prasanth Kumar, 1 V. Manasa, 2 B. Matthaus, 3 P. Vijayaraj, 1 A. G.* Gopala Krishna, 3 Ram Rajasekharan 1 Chief Scientist, Department of Traditional Food Science, CSIR-Central Food Technological Research Institute, Mysore , India 2 MRI Max Rubner-Institut, Bundesforschungsinstitut für Ernährung und Lebensmittel, Detmold, Germany 3 Department of Lipid Science, CSIR-Central Food Technological Research Institute, Mysore , India * ABSTRACT Composition of some commercial vegetable oils were studied with a view to evaluate their partial glycerides, and minor constituents make up. The glycerides composition showed TAG, DAG and MAG contents of %, %, and % respectively. The partial glycerides (DAG+MAG) ranged from 2.7 to 12.9% and refined rice bran oil (RRBO) and refined coconut oil (RCNO) showed a high value of 11.6 and 12.9% respectively. Phytonutrients such as tocopherols ( mg/kg), phytosterols ( mg/kg), phenolics (7-73mg/kg), squalene (1-197 mg/kg), and coenzyme Q10 ( μg/kg) were found to various extent in these oils. RSA was mg oil/ml of DPPH solution for different oils. Oryzanol (12800 mg/kg in RRBO and lignans (12000 mg/kg in sesame oil) were found only in these oils. The trans fatty acid content were minimal in most of the vegetable oils and are present in partial glycerides fraction. The glycidyl esters (GE) ( mg/kg) and monochloropropanediol esters (3-MCPDE) ( mg/kg) were found in higher amounts in oils having higher amount of partial glycerides indicating some relationship with their formation during processing. This also indicates that partial glycerides upon dehydration or reaction with chlorinated pesticides during high temperature processing of deodorisation might generate the harmful GE and 3-MCPDE compounds respectively in refined vegetable oils. Key words: Partial glyceride, diacylglycerol, monoacylglycerol, vegetable oil composition,mcpd ester, glycidyl ester, trans fatty acids Abbreviations CNO Coconut oil DAG Diacylglycerol GE Glycidyl ester MAG Monoacylglycerol MCFA Medium chain fatty acid MCPDE 3-Monochloropropanediol ester MO Mustard oil MUFA Monounsaturated fatty acid PNO Peanut oil PUFA Polyunsaturated fatty acid RCNO Refined coconut oil ROO Refined olive oil RPO Refined palm oil RRBO Refined rice bran oil RSBO Refined soybean oil RSFO Refined sunflower oil SAFA Saturated fatty acid SESO Sesame oil TAG Triacylglycerol TFA Trans fatty acid INTRODUCTION Oils and fats are the most important components of our daily diet and are being produced from different sources like seed, nut, fruit, bran, etc. Several oils are being used for the edible application. Most of the vegetable oils differ in their fatty acid composition. Coconut oil (91%), palm kernel oil (82%) and palm oils (50%) are rich in saturated fatty acids content. While, mustard oil, sesame oil, peanut oil, olive oil, rice bran oil and palm oil contain monounsaturated fatty acids in high amounts (Bhatnagar et al., 2009; Gunstone et al., 2012). Oils from flaxseed, sunflower seed, soybean, sesame seed, peanut and rice bran contain more than 30% of polyunsaturated fatty acids (Gunstone et al., 2012). These fatty acids altogether constitute the total glycerides (triacylglycerols-tag, diacylglycerols-dag and monoacylglycerols-mag) composition in all vegetable oils. The TAG is the major portion of the oils and the partial glycerides (DAG and MAG) vary from 0-10% with the source of oil (Katsuragi et al., 2004). The partial glycerides were thought to be not desirable in oils due to their property of emulsion formation. But recently these are shown to have beneficial effect on health such as providing low calorie, non-accumulation as adipose fat, prevention of lipidemia and others. Naturally 1,3 DAG is prominent in vegetable oils as compared to 1,2/2,3 DAG (Kristensen et al., 2005). Nagao et al.,(2000), Maki et al., (2002) and Meng et al., (2009), have reported the beneficial effect of 1,3 DAG oil on suppressing the accumulation of body fat and thereby preventing the increase of body weight. Besides the varying amounts of partial glycerides, oils also contain highly valuable phytonutrients such as vitamin E, phytosterols, carotenoids, phenolics, squalene, coenzyme Q10, oryzanols (unique to rice bran oil), lignans (unique to sesame oil) etc. which contribute to stability and radical scavenging activity of the oils (Bhatnagar et al., 2009; Prasanth Kumar et al., 2014).Naturally available oils and fats contain fatty acids with cis configuration, while, the hydrogenated vegetable oils like vanaspati and some refined oils and fats contain TFA, which have detrimental effects on health, by promoting the cardiovascular diseases through increase in the LDL and decrease of the HDL levels, which inturn elevate cholesterol level in blood (Reshma 2012). The hydrogenation process to make the liquid oil into solid fat increases the TFA level in the range of 12-39% (Zhu 2012). The other type of artifacts in the oils are mainly trans fatty acids (TFA), glycidyl esters (GE) and 3-monochloropropanediol esters (3- MCPDE).These are detrimental compounds formed during the oil processing (Weisshaar 2008). The refining of partial glycerides rich oils by high temperature dependent processes such as deodorization, molecular distillation lead to the formation of glycidyl esters which are known to be genotoxic carcinogens (Bakhiya et al., 2011; Weissharr et al., 2010). Weissharr and Perz (2010) have reported the level of glycidyl esters in refined palm oil and palm oil based fats ranging from 0.3 mg/kg to 6.3 mg/kg (Weissharr et al., 2010). Bakhiya et al., (2011) have recently reviewed the toxicological aspect of glycidyl ester and considered glycidol as a genotoxic carcinogen, which induces tumours in numerous organs of rodents (Bakhiya et al., 2011). DAG is naturally present in edible oils to varying extents. The DAG and minor phytonutrients present in oils provide some health benefits to consumers. The vegetable oils used for consumption in India vary from region to region and are being consumed as both in unrefined and refined forms. The popularity of consumption of unrefined oils in India is due to the regionally preferred flavor and cost of the oils (Prasanth Kumar et al., 2009). The consumption of unrefined oils helps to get maximum amount of phytonutrients for the health and well being. But in the case of refined oils the available 21 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

22 phytonutrients in the native oils are reduced during the refining of oils and the process conditions used for the purification of oils may create detrimental compounds like GE and 3-MCPDE in the oils. The Scientific Committee on Food (SCF) of the EU- Commission and the Joint Committee of the FAO/WHO (JECFA) have established a tolerable daily intake (2 μg/kg body weight/ day) of free 3-MCPDE (IARC). The level of minor phytonutrient components, GE and 3-MCPDE may vary in oils and its retention/ generation probably depends on the processing conditions. Hence, a study on quality of Indian commercial vegetable oils was carried out with a focus on evaluating status in terms of glycerides and the minor components present either naturally or are formed during processing. MATERIALS AND METHODS Three different product batches of commercially available oils viz. Fortune brand mustard oil (MO), Idhayam brand sesame oil (SESO), KLF-Nirmal brand coconut oil (CNO), Safal brand peanut oil (PNO), Nutrela brand refined soybean oil (RSBO), Musa brand refined olive oil (ROO), Safal brand refined rice bran oil (RRBO), Sunpure brand refined sunflower oil (RSFO), Cocosilver brand refined coconut oil (RCNO) and Palm Jyothi brand refined palm oil (RPO) were purchased from the local market of Mysore city, Karnataka state. Standard gallic acid, α-tocopherol, cholesterol, β-sitosterol, stigmasterol, campesterol, fucosterol, squalene, Coenzyme Q10 and diphenyl picrylhydrazyl (DPPH) were purchased from Sigma Aldrich, Mumbai (India). Fatty acid methyl ester mix (RM-5) was purchased from Supelco Inc. HPLC grade hexane, isopropyl alcohol, acetone, acetonitrile and methanol were obtained from Sisco Research Laboratory, Mumbai, India. All chemicals and solvents used were of analytical reagent grade. Physicochemical Characteristics The color of oils was determined by transmission measurement using a Lovibond tintometer in a 1" cell and expressed as 5R+Y, where R= red components and Y= yellow components obtained through color slide matches and expressed as 5R+y values (Lovibond units). Free fatty acid value (FFA), peroxide value (PV), iodine value (IV), saponification value (SV), and unsaponifiable matter (USM) and glyceride composition were determined by using AOCS Official methods 26 ). HPLC Analysis of Triacylglycerols HPLC Instrument (Model LC-10A, Shimadzu corporation, Kyoto, Japan) with a temperature control oven was fitted with a 15 cm x 4.6 mm id or 25 cm x 4.6 mm id C18 column and operated at a flow rate of 1 ml/min, using refractive index detector, mobile phase of acetoneacetonitrile (65:35) mixture for a period of min at 30 C. Identification of TAG fractions was carried out using standard mixture of TAGs and also using theoretical carbon number (AOCS 2003). HPLC Analysis of Diacylglycerols (DAG) DAG profile of entire sample were analysed according to Lo et al., (2004). The RP-HPLC Instrument (model LC-10A, Shimadzu Corporation, Kyoto, Japan with a temperature control oven) was fitted with a 15 cmx4.6 mm id or 25 cm x4.6 mm id C18 column using ultraviolet (UV) detector set at 205 nm. The mobile phase comprised acetonitrile (100%, v/v) with a flow rate of 1.1 ml/min and the temperature of oven was set at 40 C (Lo et al., 2004). Identification of DAGs was carried out using theoretical carbon number. Fatty Acid Composition Determination by GC Fatty acid methyl esters (FAME) of the oil samples were prepared by trans esterification, according to AOCS Method No: Ce 1 62 (AOCS 2003). FAMEs were analysed on a Shimadzu 20A gas chromatograph (Shimadzu Corporation, Japan), equipped with a flame ionization detector (FID) and a glass capillary column (100 m X 0.25 mm i.d.), coated with 0.20 μm SP2560 (Supelco Inc., Bellefonte, PA) as the stationary phase. The oven temperature was programmd from 140 to 240 C at 4 C/min with an initial hold at 140 C for 5 min. The injector and FID were maintained at 260 C. A reference standard FAME mix (Supelco Inc.) was analyzed under the same operating conditions to determine the individual fatty acid peak identity and expressed as relative area percentage. ESTIMATION OF PHYTONUTRIENTS IN VEGETABLE OILS Total Phytosterols content determination Total sterols content of the oil was determined by the Liebermann Burchard method according to Sabir et al., (2003). The proper dilution of oil samples was made with chloroform and added Liebermann Burchard reagent and kept for 30 min in dark for the color development. The color was read at 640 nm. A standard curve was generated using cholesterol instead of the sample and the results were expressed as total phytosterols as cholesterol equivalent. Phytosterols composition determination by HPLC HPLC equipped with an LC-10A pump (Shimadzu, Tokyo, Japan), a 20 μl injection loop and a photo diode-array detector was used for the estimation of individual phytosterols in the samples. The temperature was controlled at 30±0.1 C with a column heater. Separation was performed on a Kromasil 100 C8-5 μm column (250 x 4.6 mm i.d.; Supelco Inc, Bellefonte, PA, USA), with 30:70 (v/v) methanol: acetonitrile as mobile phase with a flow rate of 1.2 ml/min. The detection wavelength was 205 nm (Sanchez- Machado et al., 2004). Tocopherols composition determination by HPLC The tocopherols composition of oil samples were determined by using Ce 8-89 (AOCS 1995) by high performance liquid chromatography (model Shimadzu Corp., Kyoto, Japan) fitted with silica column (CLC-SIL (M) 250mm x 4.6mm i.d.; Shimadzu) and fluorescence detector. The mobile phase was hexane-isopropanol (99.5:0.5, v/v) at a flow rate of 1 ml/min and excitation and emission wavelengths of 290 and 330nm respectively. The individual tocopherol content was expressed as α tocopherol equivalent (AOCS 2003). Total Phenolics determination by Spectrophotometric method The extraction of phenolics from the samples and its content determination was carried out according to Seneviratne and Dissanayake (2008). About 5 g of the oil sample was mixed with 1 ml of 80% methanol and vortexed for 2 minutes (twice). The samples were centrifuged at 1500 rpm for 10 minutes at room temperature. The methanol: water layer was collected in another tube and this step was repeated four times and the extracts pooled and made up to 4ml with 80 % methanol. Different aliquots were mixed with 0.2 ml of Folin.Ciocalteu reagent and were kept for 3 minutes. About 1 ml of 15 % Na 2 CO 3 solution was added and made up to 7 ml with distilled water. The tubes were incubated for 45 minutes and centrifuged at 1500 rpm for 10 minutes at room temperature. The absorbance was read at 765 nm using an UV- Visible spectrophotometer (Shimadzu corporation, Kyoto, Japan, model UV. 1601). The TPC (mg/100 g) was calculated using gallic acid as the standard (Seneviratne et al., 2002). Squalene content determination by HPLC Squalene content in oils was determined by HPLC according to Nenadis and Tsimidou (2002). Samples (0.02 g) were dissolved in 1 ml of hexane, and 20 μl of the mixture were injected into an HPLC (10A VP, Shimadzu, Kyoto, Japan) equipped with a UVdetector (SPD-10AV VP, Shimadzu) set at 208 nm. The analysis was carried out at 25 C with isocratic separation on a C-18 column, 10 μm, u-bondapak, (3.9x300 mm; Millipore, Milford, MA) with the mobile phase consisting of acetone: acetonitrile (40/60, v/v) at a flow rate of 1 ml/min. Identification was confirmed through spiking with squalene and quantified using a standard curve of squalene. Coenzyme Q 10 determination by HPLC The determination of the content of the coenzyme Q10 was carried out by HPLC (Shimadzu) 10A VP (Shimadzu, Kyoto, Japan) equipped with a UV-detector (SPD-10AV VP, Shimadzu) coupled to a 20 μl loop injector. The isocratic separation of samples was achieved on a C-18 column, 10μm, μbondapak, (3.9x300 mm; Millipore, Milford, MA) using methanol/n-hexane/2-propanol (80:15:5, v/v/v) as the mobile phase at a flow rate of 1 ml.min -1. The UV detector wavelength was set at 275nm (Pirjo et al., 2001). Samples were quantified using a standard curve. 22 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

23 Oryzanol content determination by Spectrophotometric method Oryzanol content was determined by spectrophotometric method using UV.vis spectrophotometer (model-uv-1601, Shimadzu, Kyoto, Japan) by measuring the optical density at 314 nm of the oil taken in hexane followed by calculation using the extinction coefficient of and expressed as g/100g (Gopala Krishna et al., 2006). Lignans content determination by Spectrophotometric method The lignans present in the oil samples were determined by spectrophotometric method by dissolving 0.01g of oil sample in 10 ml of HPLC grade choloroform and hexane (7:3 v/v) and measuring the absorbance at 288 nm followed by calculation using E 1% value of 230 (Bhatnagar et al., 2013). 1cm Radical scavenging activity Radical Scavenging activity (RSA) RSA towards DPPH radicals was determined according to Shimada et al., (1992). A toluenic solution of DPPH radicals was freshly prepared at a concentration of 10-4 M. The oil samples (10, 30, 50, 70, 90, 100 mg) were taken in test tubes and a 4-ml aliquot of DPPH toluenic solution was added and vortexed and incubated under dark for 30 minutes. Against a blank of pure toluene without DPPH radicals, the decrease in the absorption at 517 nm was measured in a 1 cm cell after 30 min of incubation, using a UV-visible spectrophotometer (model UV 1601, Shimadzu Corporation, Kyoto, Japan). RSA towards DPPH radicals was estimated from the differences in absorbance of toluenic DPPH solutions with or without sample (control) and the inhibition percent was calculated using the following equation: % Inhibition = [{absorbance of controlabsorbance of test sample}/absorbance of control] 100. Estimation of Glycidyl Esters and MCPDE in Vegetable Oils The determination of 3-MCPD esters and related compounds was realized by using the DGF method C-III 18 (09) part A while the content of 3-MCPD esters alone was measured according to the DGF method C-III 18 (09) part B (DGF 2009). The content of glycidyl esters was calculated from the difference between both results taking account of a factor of In the results the content of glycidyl esters was presented as related compounds since it was not clear yet whether other similar compounds are determined by the DGF method C-III 18 (09) part A as well. Statistical Analysis All data were expressed as the mean ± standard deviation of quadruplicate analysis.tukeys-kramer Multiple Comparison Test was used to calculate significant differences using the statistical package, GraphPad Instat Demo [DATA-SET.ISD]. Statistical significance was declared at p<0.05. RESULTS AND DISCUSSION Physicochemical characteristics of different vegetable oils The physicochemical characteristics of some Indian commercial vegetable oils used for study has been shown in Table 1. The results show that all the parameters were within the permitted level of specification (Table 1). Triacylglycerols and Partial Acylglycerols content of the Vegetable Oils The TAG is the major portion of the glycerides in oils and it accounts for more than 90% (Table 1). The DAG and MAG were mostly found in oils as the intermediate of TAG synthesis and in some oils viz., RRBO, RPO due to the hydrolysis of TAG by the lipase present in raw materials. The results showed that most of the oils contain TAG of more than 90% except rice bran oil (RRBO) (88.6%), refined coconut oil (RCNO) (87.1%) and palm oil (RPO) (89.9%) (Table 1). The DAG content of the samples was inversely proportional to TAG content. Hence, the rice bran oil (RRBO) (10.6%), refined coconut oil (RCNO) (10.4%) and palm oil (RPO) (9.5%) have shown higher DAG compared to other oils ( %). The higher levels in these oils may provide the antiobesity effect to consumers. The DAG content varied from 2.2% for coconut oil (CNO) to 10.4% for rice bran oil (RRBO) and refined coconut oil (RCNO). The MAG was found very minimal as compared to DAG and minimum of 0.8% and maximum of 2.5% was found in palm oil (RPO) and refined coconut oil (RCNO) respectively. Total partial glycerides analysis of oils indicated that rice bran oil (RRBO) (10.4%), and RCNO (10.4%) showed more than 10%. Higher partial glyceride content of rice bran oil (RRBO), refined coconut oil (RCNO) and palm oil (RPO) was probably due to activity of lipase present in bran, kernel and fruits respectively. The fatty acid composition of different vegetable oils data indicates that only CNO and RCNO contained medium chain fatty acids (MCFA, C8:0-C12:0). Lauric acid (C12:0) was found to the maximum extent of 48.0% and 47.1% among MCFA for CNO and RCNO respectively. Palmitic acid was one of the major saturated fatty acids found in different oils and its range varied from 2.2% in MO to 40.9% for RRPO. The stearic acid level shows 1.0% (for MO) to 4.0% (for RSBO and RPO). Oleic acid contributes to the monounsaturated fatty acid content in most of the oils except MO wherein erucic acid also contributes to the monounsaturated fatty acids. The oleic acid was highest in ROO (77.4%) followed by RRBO (44.0%), SESO (43.0%) and RPO (41.6%). CNO (5.7%) and RCNO (6.8%) were the lowest oleic acid containing oils and in other oils it ranged from 10.6%-28.7%. linoleic acid and linolenic acid contributed to polyunsaturated fatty acids in the oils. The level of linoleic acid varied from 1.4% (for CNO) to 59.3% (for RSFO). The linoleic acid in other oils was 53.1%, 39.9%, 32.6%, 30.1%, 15.4%, 11.0% and 6.5% for RSFO, SESO, PNO, RRBO, MO, RPO and ROO respectively. The linolenic acid was found to a maximum of 11.3% for MO and the content in other oils were below 1% except for RSBO (6.9%). The gadoleic (C20:1), erucic (C22:1) and lignoceric acids (C24:0) were found to a maximum extent in MO (5.3%, 49.2% and 1.4% respectively). The behenic acid was found at 3.9% in PNO. The unsaturated fatty acid rich oils (RSBO, RRSFO, RRBO, ROO, MO, and RPO) may possess lower stability compared to saturated fatty acid rich oils viz., CNO, RCNO. DAG Composition of Vegetable Oils The palmitic, stearic, oleic and linoleic acid based DAGs were identified and quantitated from different edible oils and the data are presented in Table 2. The DAGs dilinolein (LL), linoleoolein (LO), linoleostearin (LS), linoleopalmitin (LP), diolein TABLE 1 : Physico-Chemical Characteristics of the studied Vegetable Oils Parameters MO SESO PNO CNO RSBO ROO RRBO RSFO RCNO RPO Color (5R+Y) 32.1±0.5 a 16±1 b 16.3±1.7 b 1.1±0 c 3.5±0 d 5.7±0.2 e 26.3±0.3 f 1.2±0 c 1.0±0 c 2.8±0.05 d FFA (%) 1.9±0.03 a 1.2±0.05 b 0.9±0.05 c 1.3±0.05 bd 0.2±0 e 0.3±0.01 e 1.4±0.08 d 0.1±0.02 f 0.5±0.2 g 0.3±0 e PV (meq O2/Kg) 3.8±0.18 a 4.7±0.36 b 8.6±0.9 c 3.6±0.29 d 1.9±0.04 e 11.8±0.22 f 1.1±0.02 eg 6.2±0.56 f 0.9±0.07 g 1.5±0.01 eg IV (I2/100g) 66.0±0.71 a 107.0±0.71 b 94.0±1.41 c 7.3±0.21 d 129.7±1.20 e 79.5±1.06 f 95.4±0.42 c 127.7±0.49 g 8.6±0.42 d 55.8±0.57 h SV(mg/100g) 176.5±0.16 a 190.3±1.10 b c 261.0±0.24 d b b 177.5±0.60 a 176.8±0.66 a 250 e 199.2±0.03 USM (%) 2.05±0.38 a 1.54±0.05 b 0.45±0.27 c 0.13±0.04 d 0.52±0.07 cd 1.1±0.1 e 3.7±0 e 0.88±0.02d e 0.39±0.08 cd 0.28±0.07 cd Acylglycerol composition TAG (%) 90.0±0.2 a 91.9±0.2 b 93.5±0.4 c 97.3±0.3 d 95.8±0.5 e 94.5±0.2 e 88.6±0.2 f 94.6±0.2 g 87.1±0.8 f 89.9±0.05 a DAG (%) 8.7±0.1 a 6.7±0.4 b 5.3±0.1 c 2.2±0.1 d 3.4±0.3 e 4.7±0.1 cf 10.6±0.05 g 4.3±0.2 f 10.4±0.9 g 9.5±0.1 a MAG (%) 1.3±0.1 a 1.4±0.5 a 1.2±0.4 a 0.5±0.3 ab 0.8±0.1 ab 0.8±0.05 ab 1.0±0.2 ab 1.1±0.4 ab 2.5±1.7 a 0.6±0 ab Values with different superscript within the row indicates p value is <0.05, considered significant change in the parameters. Values are mean ± standard deviation (n=4), FFA=free fatty acid value, PV= peroxide value, IV= iodine value, SV= saponification value, USM=unsaponifiable matter. TAG= triacylglycerol, DAG= diacylglycerol, MAG= monoacylglycerol. MO= mustard oil, SESO=sesame oil,pno= peanut oil, CNO=coconut oil, RSBO= refined soybean oil, ROO= refined olive oil, RRBO= refined rice bran oil, RSFO=refined sunflower oil, RCNO= refined coconut oil, RPO= refined palm oil, n= not detected. 23 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

24 (OO), oleopalmitin (OP),dipalmitin (PP), oleostearin (OS), stearopalmitin (SP) and distearin (SS) were identified in the oils which constituted major portion of DAG in all vegetable oils except MO, CNO and RCNO. In MO these DAGs altogether constituted 35% of the total DAG and the remaining 65% of DAG was erucic acid based DAGs. Similarly the CNO and RCNO composed of 29.2% and 11.5% of these DAGs. The remaining DAGs in these oils were constituted by medium chain fatty acids (C8-C12) based DAGs. RSBO (25.1%), SESO (23.8%) and PNO (21.4%) have shown higher amount of LL as compared to the level of LL in other vegetable oils ( %). The highest OO was found in ROO, most probably due to the high oleic acid in the oil. The OO level of RPO was 28.7%, followed by SESO (14.5%) and RRBO (14.5%). These results show that the DAG profile of oils mostly depends on the fatty acid composition and accordingly vary in fatty acid proportions in DAGs. DAG has been a component of all oils and fats. Edible oil containing high concentration of DAG can be used as a source of DAG oil. However, lipase activity in raw materials may produce DAG with 1, 3 and 1, 2/2, 3 specificity. There is no report on the DAG profile of different commercial vegetable oils. TAG Composition of Vegetable Oils The results show that oleodilinolein (LLO/LOL), palmitodilinolein (LLP/LPL), linoleodiolein (OOL/OLO), linoleodipalmitin (PLP/PPL), palmitooleolinolein (POL/PLO), triolein (OOO), palmitodiolein (POO/OPO), tripalmitin (PPP), stearodiolein (OOS/OSO), palmitooleosterin (POS/PSO), stearodipalmitin (PPS/PSP) and oleodistearin (SOS/SSO) were the common TAG in most of the oils (Table 3). The level of these TAG in each oil varied according to the fatty acid composition of the oils. Some of the medium chain TAG caprylodicaprin (CpCC), laurodicaprylin (CpCpLa), caprylocaprolaurin (CpCLa), laurodicaprin (CCLa), caprodilaurin (CLaLa) and trilaurin (LaLaLa) found in CNO and RCNO which were contributed by the presence of medium chain fatty acids in the oils. Similarly long chain fatty acid containing TAG (linoleodierucin (ELE), trierucin (EEE), oleodierucin (EOE), trigadolin (GGG), erucodigadolin (EGG), lignocerodierucin (ELgE) and erucodilignocerin (ELgLg) was found in MO which all together constituted around 61.3% of total TAG composition. OOO was found in highest concentration in ROO (34.7%). A combination of medium chain fatty acids and long chain fatty acid containing TAG (myristodilaurin (LaLaM), oleodilaurin (LaLaO), laurodimyristin (LaMM), lauropalmitolinolein (LaPL), lauromyristoolein (LaMO), lauromyristopalmitin (LaMP), laurodipalmitin (LaPP) and laurostearoolein (LaSO) were identified in high amounts in CNO (41.4%) and RCNO (42.4%). However, no vegetable oil contains TAG of medium chain fatty acids or combination of medium chain fatty acids and long chain fatty acids except CNO. Hence the blending of CNO/RCNO with any of the vegetable oils studied may provide mixture of TAG with medium chain fatty acids and long chain fatty acids which may enhance the nutritional properties of the oils. This work has been reported earlier from our laboratory (Bhatnagar et al., 2009; Prasanth Kumar et al., 2009). PHYTONUTRIENTS COMPOSITION OF OILS Tocopherols Tocopherols and tocotrienols are the vitamin E homologues found in various vegetable oils which provide oxidative stability to oils and possess hypocholesterolemic property as well (Kamal-Eldin 2006). Tocotrienols are powerful natural antioxidants than tocopherols and available in very few oils which include palm oil, rice bran oil and oils from bran, wheat bran oil, etc (Sakina Khatoon et al., 2007). The vitamin E analogue present in the oils were presented in Table 4. The results show that tocopherols are some what common in all the vegetable oils and tocotrienols were limited to CNO, RBO, RCNO and RPO. The consumption of RRBO and RPO may provide the health benefit of tocotrienols which are more potent antioxidants than tocopherols. Tocopherols are common to all the vegetable oils and its retention depend on the method of processing. The results of the study show that the CNO (35 mg/ kg) and RCNO (1 mg/kg) were low in tocopherols content. The unrefined oils viz MO (737 mg/kg), SESO (1135 mg/kg) and PNO (310 mg/kg) showed good amount of tocopherols. The further processing viz.refining, bleaching and deodourization of these oils may reduce their level in these oils. Hence unrefined oils are advisable to get better benefits of tocopherols from these oils. The refined oils viz. RSBO (1405 mg/kg), RPO (670 mg/kg), RSFO (471 mg/kg), were and RRBO (378 mg/kg) showed good amount of tocopherols even after processing of the oils. The lowest tocopherol level of ROO (99 mg/kg) was most probably due to the loss of tocopherols during the processing of these oils. The tocopherols composition of oils depends on the type and minimum or no processing may retain maximum tocopherols in edible oils and thereby can get more benefits to the consumers. Total Phenolics Phenolics are a class of neutraceutical compounds present in vegetable oils and provide antioxidant effect (radical scavenging activity) to oils. The level of phenolics may vary from oil to oil and the final retention of phenolics depends on the processing conditions employed. Aleksander, Malgorzata and Eleonora (2007) have reported the phenolics content (0.51 to 2.46 mg/100g of oil) of various vegetable oils (Siger et al., 2008). Phenolics have influence on the stability, sensory and nutritional characteristics of the products and possess radical scavenging activities to protect from lipid peroxidation (Naczk et al., 2003). The results show that the unrefined oils such as CNO (73 mg/kg), and SESO (44.3 mg/ kg) were higher in phenolics compared to refined oils ( mg/kg) (Table 4). The lower phenolics of ROO (36.4 mg/kg), RPO (34 mg/kg) and RCNO (29.0 mg/kg) was probablly due to removal/ degradation of phenolics happened during the processing conditions applied to these oils. This indicates that the retention of phenolics in oils may be possible by applying minimal processing under a mild condition. Phytosterols Phytosterols constitute largest portion of the unsaponifiable matter of the oils. Phytosterols are present in vegetable oils in various TABLE 2 : DAG Profile of Commercial Vegetable Oils DAG MO SESO PNO CNO RSBO ROO RRBO RSFO RCNO RPO species LL 16.0±0.71 a 23.8±1.27 b 21.4±0.56 c Nd 25.1±1.06 b 9.7±0.50 d 13.7±0.50 e 18.2±0.35 f 3.0±0.07 g 8.4±0.28 d LO 0.4±0.07 a 10.6±0.21 b 7.0±0.35 c 7.8±0.07 d 0.6±0.04 a 4.5±0.07 e 8.9±0.21 f 9.5±0.21 g 0.8±0.07 a 5.2±0.07 h LP 0.1±0.00 a 1.6±0.07 a 1.8±0.07 a 0.1±0.00 a Nd 1.7±0.04 a 2.2±0.04 a 9.5±0.07 b 1.6±0.21 a 0.2±0.00 a LS 0.1±0.00 a 2.5±0.04 b 9.2±0.14 c 5.8±0.07 d 13.0±0.07 e 1.8±0.04 f 7.0±0.04 g 2.0±0.04 f 1.2±0.04 h 11.5±0.21 i OO 1.4±0.07 a 14.5±0.35 b 18.7±0.42 c 6.7±0.21 d 11.7±0.21 e 39.7±1.20 f 14.5±0.07 b 14.1±0.21 b 1.7±0.07 a 28.7±1.20 g OP 1.6±0.04 a 9.3±0.14 b 12.4±0.42 c 1.0±0.04 d 11.4±0.21 e 7.1±0.21 f 16.3±0.07 g 4.1±0.07 h 1.8±0.04 a 9.7±0.49 b PP 0.2±0.00 a 4.6±0.07 b 7.2±0.07 c 2.1±0.04 d 4.0±0.07 b 23.3±0.28 e 8.9±0.21 f 0.8±.04 ag 1.1±0.04 g 17.0±0.71 h OS 0.7±0.07 a 0.3±0.00 b 0.5±0.04 ab 5.7±0.07 c 7.9±0.11 d 5.9±0.07 c 10.9±0.21 e 7.5±0.21 f 0.3±0.00 b 3.1±0.07 g SP 2.7±0.21 a 3.4±0.07 b 4.5±0.04 c nd 3.6±0.04 b nd 1.3±0.04 d 7.1±0.21 e nd 0.7±0.04 f SS nd 2.9±0.07 a 1.6±0.04 b nd 2.7±0.07 a 2.9±.04 a 1.3±0.07 c nd nd 1.7±0.11 b Others 64.9±1.34 a 26.5±1.77 b 15.8±0.57 c 70.8±1.98 d 20.1±0.78 e 3.3±0.04 f 15.1±0.64 c 27.2±1.56 b 88.5±1.77 g 22.2±0.85 e Values with different superscript within the row indicates p value is <0.05, considered significant change in the parameters. Values are mean±standard deviation (n=4), nd= not detected. 24 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

25 levels which enhance reduction of LDL cholesterol in blood and reduce the risk of cardiovascular diseases (Woyengo et al., 2009). Hence the level of phytosterols was importants in edible oils. The phytosterol levels in different vegetable oils were analysed and data were presented in Table 4. The results show that RRBO was the richest source of total phytosterols (16128 mg/kg). SESO showed mg/kg of phytosterols which was next to RRBO in the phytosterol level. The phytosterols level in unrefined oils ranged from 780 mg/kg (for CNO) to mg/kg (for SESO) and for refined oils it ranged from 772 mg/kg (for RCNO) to mg/kg (for RRBO). These results show that the phytosterol content depends on the type of oil and also the processing conditions employed for this refining. In the studied vegetable oils RBO contains high amount of phytosterols and RCNO contains less amount of phytosterols of and 77.2 mg/100g respectively. The content of fucosterol, stigmasterol and β-sitosterol + campesterol was also evaluated. The result shows that all these sterols were well distributed in RRBO and SESO. The β-sitosterol + campesterol constituted major portion of the phytosterol fraction of all the vegetable oils. The results show that the consumption of RRBO and SESO may provide health benefits like reduction of blood LDL cholesterol and reduction of the risk of cardiovascular diseases to the consumers. Oryzanol content Oryzanol is associated with hypocholesterolemic activity which is present uniquely in RBO, which also acts as an anti-oxidant, antiaging compound, antidandruff agent, inhibits cholestrol oxidation, suppresses tumour growth, effective in the treatment of inflammatory disease, and provide stability to food products (Nagendra Prasad et al., 2011). Oryzanol is also one of the important nutraceutical components present in RBO to the extent of % (Khatoon et al., 2004). Rice bran oil was extracted from 18 different paddy cultivars and studied their oryzanol content and reported a range of %. Table 4 showed 12,800 mg/ kg of oryzanol in RRBO which is within the range of values reported by Khatoon and Gopala Krishna (2004). These oryzanol content along with other nutraceuticals contributed higher unsaponifiable matter (3.7%) in RRBO. Hence, consumption of RRBO provides oryzanol along with its health benefits. Lignans Lignans are a group of compounds found in SESO and comprises sesamin, sesamolin, sesaminol and sesamolinol. Sesame lignans are unique in bioactive, functional, physiological and nutritional properties, which posess vitamin E activity, protection of lowdensity lipoproteins from oxidative damage, serum triacylglycerol lowering effect, hypocholesterolemic effect and influence liver TABLE 3 : TAG Profile of studied Vegetable Oils TAG species TCN MO SESO PNO CNO RSBO ROO RRBO RSFO RCNO RPO CpCC/ CpCpLa 28.0 nd nd nd 0.9a nd nd nd nd 2.4b nd CpCLa 30.0 nd nd nd 3.1a nd nd nd nd 3.2a nd CCLa 32.0 nd nd nd 12.7a nd nd nd nd 11.6a nd CLaLa 34.0 nd nd nd 17.8a nd nd nd nd 16.5a nd LaLaLa/LnLnLn a nd 2.6b 20.7c 5.7d nd 3.2e nd 19.6f nd LaLaM 38.0 nd nd nd 17.6a nd nd nd nd 17.3a nd LaLaO/LLL 39.4/39.6 nd nd nd 2.4a nd nd nd 21.7b 2.3a nd LaMM 40.0 nd nd nd 10.1a nd nd nd nd 10.6a nd LaPL 40.4 nd nd nd 0.3a nd nd nd nd 0.2a nd LaMO 41.4 nd nd nd 2.1a nd nd nd nd 2.2a nd LLO a 14.9b 12.0c nd 17.2d 6.8e 10.0f 25.3g nd nd LaMP 42.0 nd nd nd 5.0a nd nd nd nd 5.4a nd PLL a 5.4b 5.3b nd 2.8c 6.4bd 7.6de 8.5e nd nd LaOO 42.8 nd nd nd 1.4a nd nd nd nd 1.6a nd OOL/ELnLn/MPL 43.0/43.0/ a 15.9b 15.2c 0.7d 14.7c 11.0f 12.8g 11.2f 0.9d 2.5a LaPP 44.0 nd nd nd 1.7a nd nd nd nd 1.9a nd PLP 44.4 nd 1.1a 3.2b nd 0.2c 1.3a 4.9d 0.5c nd 0.9e POL/MOO 44.6/ a 11.5b 14.0c 0.6a 13.1d 8.5e 14.9f 9.9g 0.7a 1.5b LaSO/MPO 45.4 nd nd nd 0.9a nd nd nd nd 1.0a nd OOO 46.2 nd 17.4a 10.0b 0.4c 9.3b 34.7d 9.6b 4.3e 0.5c 4.3e POO a 14.5b 14.1b 0.2a 12.8c 20.0d 14.4b 3.7e 0.4a 24.8f POP/ELL a 2.5b 6.3c 0.4d 2.3b 3.0b 7.7e 0.8d 0.4d 32.1f PPP 48.0 nd 0.2a 0.5b nd nd 0.3a 0.3a 0.9c nd 0.7d OOS a 4.8a 3.1b nd 4.3c 5.1a 2.1d 0.9e nd 2.5d POS a 1.8a 0.6b nd 7.5c nd 2.4d 0.9b nd 5.7e PPS 50.0 nd 0.6a 4.6b nd 2.3c 1.4d 2.3c 0.3e nd 0.2e SOS 51.4 nd 0.7a nd nd 1.0b 0.9a 2.8c 4.6d nd 0.2e EOO a nd nd nd nd nd nd nd nd nd SSP a nd nd nd 1.9b 0.3c nd 1.1d nd 0.7e SSS a nd nd nd 0.8b 0.1c 0.8b 4.6d nd 0.1c ELE a nd nd nd nd nd nd nd nd nd ELnE a nd nd nd nd nd nd nd nd nd EEE a nd nd nd nd nd nd nd nd nd EOE a nd nd nd nd nd nd nd nd nd GGG a nd nd nd nd nd nd nd nd nd EGG a nd nd nd nd nd nd nd nd nd ELgE a nd nd nd nd nd nd nd nd nd ELgLg a nd nd nd nd nd nd nd nd nd Others Values with different superscript within the row indicates p value is <0.05, considered significant change in the parameters. Values are mean± standard deviation (n=4), nd= not detected. 25 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

26 enzymes (Boskou 2006). The present study showed that 12,000 mg/kg of lignans in SESO and comprises the major portion of the unsaponifiable matter of SESO (1.54%) (Table 4). Squalene Squalene is an intermediate for the cholesterol and other sterols biosynthesis and it functions as an antioxidant, effective singlet oxygen quencher, prevent lipid peroxidation and protect skin from ultraviolet radiation (Huang et al., 2009). Schnetzler and Breene (1994) have reported the ranges of squalene in olive oil, wheat germ oil and rice bran oil as %. Sun et al., (1997) have reported that olive oil ( mg/kg) and amaranth seed oil (60,000-80,000 mg/kg) are the two potent sources of squalene. The present study showed that 197 mg/kg of squalene in ROO. MO showed 110 mg/kg of squalene and other unrefined oils showed the squalene content of 8 and 2 mg/kg for PNO and SESO respectively (Table 4). The refined oils contained squalene to varying levels and the squalene contents of 65, 6, 2, 2 and 1 mg/ kg were observed for RRBO, RSFO, RSBO, RCNO and RPO respectively. The consumption of ROO and MO may provide the health benefits of squalene to the consumers. Coenzyme Q 10 Coenzyme Q 10 (CoQ10) is said to be one of the most powerful antioxidants than tocopherols. Coenzyme Q 10 is present at a relatively low concentration in edible oils and able to boost immune system, protect against heart desease and reduce blood pressure. The lowest amount of CoQ 10 was observed for CNO (CNO) of 117 μg/kg among unrefined oils (Table 4). PNO (963 μg/kg) followed by SESO (879 μg/kg) was exihibited highest CoQ10 content and among the unrefined oils. RPO (9945 μg/kg) has shown highest CoQ 10 level and RCNO (107 μg/kg) contained lowest CoQ10 level in among the refined oils. The RRBO, RSBO, ROO and RSFO showed the CoQ10 content of 3708, 2559, 1132 and 365 μg/kg respectively. The CoQ 10 level of CNO (116 μg/kg) and RCNO (107 μg/kg) were almost similar and did not show any significant difference (p<0.05). These results show that palm oil was rich in CoQ 10 (9945 μg/kg) compared to all the studied commercial vegetable oils and the consumption of palm oil may help to get the health benefits of CoQ 10 to the consumers. Red palm oil contains 10 times higher amounts of CoQ 10 than refined palm olein oil (Prasanth Kumar et al., 2014). TABLE 4 : Phytonutrients and Radical Scavenging Activity of the studied Vegetable Oils RSA The radical scavenging activity of vegetable oils was studied by DPPH method and expreseed as IC50 value to compare the radical scavenging efficiency of different vegetable oils. The lower IC50 value indicates higher redical scavenging activity. In this regards RPO showed better RSA (11.8 mg/kg) as compared to other vegetable oils. The oils showing efficiency of RSA in decreasing order was RPO>MO>RSFO>PNO>SESO>ROO>RBO> RSBO>CNO>RCNO (Table 4). This indicates that the RSA of an oil depends on the particular type of phytonutrients present in it. The consumption of vegetable oils with improved RSA may help in avoiding/reducing lipid peroxide in tissues and thereby can reduce the risk of onset of carcinogenesis in tissues. RPO and MO therefore may provide highest RSA. Red palm oil provides more RSA than RPO. Glycidyl Esters and MCPDE The content of glycidyl esters (GE) and 3-monochloropropanediol esters (3-MCPDE) in studied vegetable oils is reported in Table 5. Glycidyl esters were not detected in most of the unrefined vegetable oils viz. CNO, SESO, PNO, while, 1.1 mg/kg of glycidyl ester was detected in unrefined MO. Probably through the hydrochloric acid hydrolysis of residue from the oil seed pressing carried out under high temperature (Davý dek et al., 1980). The levels of glycidyl esters were found maximum in refined oils which ranged from 0.3 mg/kg (for RSFO) to 3.3 mg/kg for RRBO. The high level of GE in RRBO (3.3 mg/kg) and RPO (2.0 mg/kg) may be due to the long duration of processing of oils under high temperature. The low levels of mg/kg of GE in the other refined oils may be due to the temperature process carried out for short duration or could be due to low contents of partial glycerides in these oils. The level of 3-MCPDE was found high in RRBO (3.7 mg kg) and RPO (3.2 mg/kg) and in other refined oils the level of 3-MCPDE was varied from mg/kg. The comparatively high level of 3-MCPDE in RRBO and RPO could be was due to the inherently present DAGs in good amounts to start with and during processing these may enhance the levels of 3-MCPDE in such oils. In the case of other refined oils the presence of low DAGS and FFA might reduce the processing period and hence, chances of formation of 3-MCPDE got reduced. However the 3-MCPDE was detected in unrefined oils which varied from mg/kg. The GE and 3-MCPDE of all oils except MO showed a positive Phytonutrients MO SESO PNO CNO RSBO ROO RRBO RSFO RCNO RPO (mg/kg) ΣPhenolics 25.9±0.1 a 44.3±1.1 b 25±0.2 a 73±0.3 c 7±0.02 d 36.4±0.07 e 29.5±0.2 f 3.2±0.02 g 29±0.1 f 34±0.3 h α-tocopherol 45±1.0 a nd 179±3.0 b 5±0.5 c 111±5.0 d 119±3.0 e 6±0.6 c 461±4.2 f nd 139±3.0 g α-tocotrienol nd nd nd 19±1.0 a nd nd 53±1.0 b nd nd 198±3.5 c β+γ-tocopherol 579±3.0 a 1135±4.0 b 120±1.5 c nd 862±3.5 d 14±1.0 e 65±1.2 f 9±0.5 e nd 301±4.2 f β+γ-tocotrienol nd nd nd 3±0.1 a nd nd 231±4.2 b nd 1±0.2 a 12±1.0 c δ-tocopherol 113±2.1 a nd 12±1.0 b nd 432±2.1 c nd 8±1.0 d 1±0.1 e nd nd δ-tocotrienol nd nd nd 9±0.5 a nd nd 15±1.5 b nd nd 21±1.5 c ΣTocopherols 737 n nd 440 ΣTocotrienols nd nd nd 30 nd nd 299 nd Σ(Tocotrienols ± Tocopherols) ΣPhytosterols* 6098±2.1 a 13027±1.4 b 1784±4.2 c 780±3.9 d 5163±2.0 e 1545±2.9 f 16128±4.9 g 5831±4.0 h 772±5.5 d 1132±4.5 i Fucosterol 180±1.5 a 500±2.6 b 119±1.6 c 53±0.8 d 20±0.5 e 55±1.0 d 1058±3.5 f 85±1.5 g 83±1.8 g 21±0.5 e Stigmasterol 447±1.5 a 522±2.0 b 144±1.0 c 45±0.5 d 330±2.0 e 145±1.5 c 1808±3.0 f 172±1.0 g 36±1.0 h 65±1.5 i β-sitosterol + 598±1.3 a 1138±2.5 b 288±1.0 c 763±1.5 d 366±1.3 e 663±2.0 f 2768±3.0 g 523±2.5 h 30±1.0 i 130±1.5 j campesterol Squalene 110±2.5 a 2±0.1 b 8±0.2 c Trace 2±0.1 b 197±3.0 d 65±1.5 e 6±0.1 c 2±0.2 b 1±0.1 b Coenzyme Q10 189±2.0 a 879±2.8 b 963±3.0 c 116±2.0 d 2559±2.8 e 1132±1.8 f 3708±3.0 g 365±1.5 h 107±1.0 i 9945±3.5 j (μg/kg) Oryzanol na na na na na na 12800±10.0 a na na na Lignans na 12000±12.1 a na na na na na na na na RSA IC50 (mg 13.2±0.14 a 18.8±0.57 b 17.5±0.35 bc 63±0.21 d 38.7±0.14 e 24.3±0.21 e 29.8±0.21 f 14.9±0.21 ac 225.5±3.18 g 11.8±0.14 ah of oil/ml) Total phytosterols as cholesterol by spectrophotometry. *Values with different superscript within the row indicates p value is <0.05, considered significant change in the parameters. Values are mean± standard deviation (n=4), nd= not detected, na= not analysed 26 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

27 correlation (r 2 =0.97) indicating that the GE and MCPDE were dependent on each other. The sum of GE and 3-MCPDE are below 0.5 mg/kg for crude oils except MO. The refined oils RRBO (7.0 mg/kg) and RPO (5.2 mg/kg) showed more than permitted level of 4.8 ppm (IARC). TABLE 5 : Glycidyl Esters and 3- MCPD Esters of studied vegetable oils Oils Glycidyl 3-MCPD Total glycidyl Availability in ester ester + MCPD esters 20 g oil (μg)* (mg/kg) [mg/kg] [mg/kg] RPO 2.0±0.07 a 3.2±0.28 a CNO nd 0.4±0.07 b RCNO nd 0.6±0.07 b MO 1.1±0.07 b 0.2±0.00 b ROO 0.6±0.035 c 1.1±0.07 c SESO nd 0.3±0.00 b RSBO 0.3±0.00 d 1.1±0.07c RRBO 3.3±0.14 e 3.7±0.21 d RSFO 0.6±0.7 c 1.3±0.14 c PNO nd 0.4±0.07 b Values with different superscript within the row indicates p value is <0.05, considered significant change in the parameters. Values are mean± standard deviation (n=4), nd= not detected. *Safe limit=120 μg/60 kg body weight/day. CONCLUSION Most of the oils contained partial glycerides content of <10% of the total glycerides and provide slightly low calorie. The oils viz, rice bran oil, palm oil and refined CNO which are normally exposed to the attack of microbial lipase present in the raw material has shown comparatively higher level of partial glycerides. The phytonutrient composition of the oils revealed that all of them contained tocopherols, phytosterols, phenolics, squalene and coenzyme Q10 in different concentrations. But the RPO and RRBO prominently contained tocotrienols. Similarly, RRBO and SESO uniquely contained health beneficial compounds viz. oryzanol and lignans respectively in significant amounts. The variation in the phytonutrient composition was reflected in the radical scavenging efficiency of the different vegetable oils. Among the artifacts, trans fatty acid levels were minimal in most of the vegetable oils and are present as partial glycerides. GE and 3-MCPDE were found in higher amounts in refined oils having higher amounts of partial glycerides and the presence of glycidyl esters showed a positive correlation with the presence of 3-MCPDE in the studied vegetable oils. Studies are underway to throw light on this aspect. REFERENCES Bakhiya N, Abraham K, Gurtler R, Appel KE, Lampen A (2011) Toxicological assessment of 3-chloropropane-1,2- diol and glycidol fatty acid esters in food. Mol. Nutr. Food Res. 55: Bhatnagar AS, Hemavathy J, Gopala Krishna AG (2013) Development of a rapid method for determination of lignans content in sesame oil. J. Food Sci. Technol Bhatnagar AS, Prasanth Kumar PK, Hemavathy J, & Gopala Krishna AG (2009) Fatty acid composition, oxidative stability, and radical scavenging activity of vegetable oil blends with coconut oil. J. Am. Oil Chem. Soc. 86: Boskou D (2006). Sources of natural phenolic antioxidants. Trends Food Sci Technol 17: Dav dek J, Vel šek J, Kubelka V, Jan. e ek G, Š imicova Z (1980) Glycerol chlorohydrins and their esters as products of the hydrolysis of tripalmitin, tristearin and triolein with hydrochloric acid. Z Lebensm Unters Forsch 171: DGF Standard Method C-III 18 (2009): Determination of ester-bound 3-chloropropane- 1,2-diol (3-MCPD esters) and 3-MCPD forming substances in fats and oils by means of GC-MS. In: Deutsche Einheitsmethoden zur Untersuchung von Fetten, Fettprodukten, Tensiden und verwandten Stoffen, Wissenschaftliche Verlagsgesellschaft, Stuttgart (Germany). Gopala Krishna AG, Hemakumar KH, Khatoon S (2006) Study on the composition of rice bran oil and its higher free fatty acids value. J. Am. Oil Chem. Soc. 83: Gunstone FD, Harwood JL, Dijkstra AJ (2012) The lipid handbook with CD-ROM. CRC Press. Huang ZR, Lin YK, Fang JY (2009) Biological and pharmacological activities of squalene and related compounds: Potential uses in cosmetic dermatology. Molecules 14: IARC. IARC monographs on the evaluation of carcinogenic risks to humans, Dry Cleaning, Some Chlorinated Solvents and Other Industrial Chemicals Vol 63 Kamal-Eldin A (2006). Effect of fatty acids and tocopherols on the oxidative stability of vegetable oils. Eur. J. Lipid Sci. Technol. 108: Katsuragi Y, Yasukawa T, Matsuo N, Flickinger BD, Tokimitsu I, Matlock MG (2004) Diacyglycerol oil. Champaign New York: AOCS Press Khatoon S, Gopalakrishna AG (2004) Fat-soluble nutraceuticals and fatty acid composition of selected Indian rice varieties. J. Am Oil Chem. Soc. 81: Kristensen JB, Xu X, MuH (2005) Diacylglycerol synthesis by enzymatic glycerolysis: screening of commercially available lipases. J Am Oil Chem Soc 82: Lo SK, Baharin BS, Tan CP, Lai OM (2004) Dacylglycerols from palm oil deodoriser distillate.part 2 physical and chemical characterisation. Food Sci. Technol. Int. 10: Maki KC, Davidson MH, Tsushima R, Matsuo N, Tokimitsu I, Umporowicz DM., Dicklin MR, Foster GS, Ingram KA, Anderson BD, Frost SD, Bell M (2002). Consumption of diacylglycerol oil as part of a reduced-energy diet enhances loss of body weight and fat in comparison with consumption of a triacylglycerol control oil. Am. J. Clin. Nutr. 76: Meng XH, Zou DY, Shi ZP, Duan ZY, Mao Z (2004) Diteary diacyl glycerol prevents high-fat diet-induced lipid accumulation in rat liver and abdominal adipose tissue. Lipids 39: Naczk M, Shahidi F (2003) Phenolic compounds in plant foods: chemistry and health benefits.nutraceuticals Food 8: Nagao T, Watanabe H, Goto N, Onizawa K, Taguchi H, Matsuo N, Yasukawa T., Tshushima R, Shimasaki H, Itakura H (2000) Dietary diacylglycerol suppresses accumulation of body fat compared to triacylglycerol in men in a double-blind controlled trial. J. Nutr. 130: Nagendra Prasad MN, Sanjay KR, Shravya Khatokar M, Vismaya MN, Nanjunda Swamy S (2011) Health Benefits of Rice Bran-A Review. J. Nutr. Food Sci. 1: 1-7. Nenadis N, Tsimidou M (2002) Determination of squalene in olive oil using fractional crystallization for sample preparation. J. Am. Oil Chem. Soc. 79: Official Methods and Recommended Practices of the American Oil Chemist s Society, Champaign, (2003) AOCS. Pirjo M, Jorma K (2001) Coenzymes Q9 and Q10: contents in foods and dietary intake. J. Food Composition Analysis 14: Prasanth Kumar PK, Bhatnagar AS, Hemavathy J, Gopala Krishna AG (2009) Changes in physico-chemical characteristics of some vegetable oils upon blending with coconut oil. J.Lipid Sci. Technol. 41: Prasanth Kumar PK, Gopala Krishna AG (2014) Physico-chemical characteristics and nutraceutical distribution of crude palm oil and its fractions. Grasas y Aceites 65, e Reshma MV, RaviKiran C, Nisha P, Sobankumar DR, Sundaresan A, Jayamurthy P (2012). 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28 Pulsed Light Technology : A novel method of Food Preservation 1 Deepti N. Chaudhari 2 Shraddha Pandit 1 Professor, Food Chemistry & Nutrition Dept. MIT College of Food Technology, Pune. 2 Student MIT College of Food Technology, Pune (M.S.) India INTRODUCTION The technique of pulsed light food processing was developed as a non-thermal food processing technique, which involves discharge of high voltage electric pulses (upto 70 kilovolt/cm) into the food product placed between two electrodes for few seconds (Angersbach et al., 2000).It is one of the emerging technologies which are used for the replacement of traditional thermal pasteurization among non- thermal processes (Heinz et al., 2002).It is a decontamination technique which aims at reducing the pests, spoilage microorganisms and pathogens from food without much effect on its quality (Bank et al., 1990). The pulsed light technology is a sterilization or decontamination technique used mainly to inactivate surface microorganisms on foods, packaging material and equipments This technique uses light energy in concentrated form and exposes the substrate to intense short bursts of light (pulses). Ultraviolet light, broad spectrum white light and near infrared light can be used for pulsed light processing(green et al., 2005). Keywords: Pulsed light, UV light, decontamination, inactivation, microorganisms. PRINCIPLE It is the non-thermal method of food preservation that involves the generation pulsed light with gradually increasing from low to high energy and then releasing the highly concentrated energy as broad spectrum bursts, to ensure microbial decontamination on the surface of foods and packaging foods. Within fractions of second, the electromagnetic energy gets stored in the capacitor and is then released in the form of light within a second, which results in power amplification and minimum additional energy consumption (Green et al., 2005).The inactivation efficiacy of pulsed light depends upon intensity (measured in Joule/cm-2) and the number of pulses delivered. The flow chart of pulsed electric field is shown in Figure 1. Fig. 1 : Factors affecting the Microbial Inactivation by Pulsed Light Type of micro-organisms Interaction between light and the substrate or between light and the microbial cell. The distance from the light source Design of pulsed light system What can it be used for? Liquid foods like milk, juices. Solid foods like fruits, vegetables, eggs, shell, fish and meat. Decontamination of food products Decontamination of food related packaging and equipments 28 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017 What can it NOT be used for? Light sensitive products (oxidation may occur) High protein or oil content foods (radiations are absorbed by proteins and oils) Colored food powders (black pepper, wheat flour) Foods with rough or uneven surfaces Applications 1. Pulsed light treatment given to eggs and egg-based products which were frequently associated with salmonellosis outbreaks caused by Salmonella Enteritidis. 2. Shelf-life extension and inactivation of Listeria monocytogenes on ready to eat cooked meat products using pulsed light. 3. Pulsed light treatment for decontamination of chicken from food pathogens like Salmonella typhimurium and Listeria monocytogenes. 4. Pulsed light treatment for freshly cut mushroom. 5. Continuous flow pulsed light system for bacterial inactivation in fruit juices and milk. 6. Decontamination of food powders using pulsed ultraviolet (UV) light. 7. Decontamination of packaging material. 8. Decontamination of the stainless steel surfaces of food processing equipments that comes directly in contact with food products. 9. Pulsed light field technology in combination with other nonthermal processing technologies like ultra-violet light, high intensity pulsed light, pulsed electric field processing and manothermosonication to maintain product quality better. 10. Mitigation of allergens like peanut allergy using pulsed ultraviolet light. ADVANTAGES AND DISADVANTAGES Advantages The intensity of light, that lasts for only a second, is 20,000 times brighter than sunlight, but there is no thermal effect, so quality and nutrient content are retained (Brown, 2008). The xenon-flash lamps used in pulsed light treatment are more eco-friendly than the mercury vapour lamps used in ultraviolet (UV) treatment (Gomez-Lopez et al., 2007). Pulsed white light is not strictly a non-thermal, but the thermal action, due to its very short duration, it doesn t show much adverse effect on the nutrients(ohlsson and Bengtsson, 2002). Flow chart of a PEF food processing system with basic component (Maged et al., 2012) Contd. on Page 31

29 Application of Biobased Packaging for Food Industry: A Solution of Environmental Pollution * 1 A. P. Khapre, 2 D.M. Shere, 3 K. S. Gadhe 1 Assistant Professor, MIT College of Food Technology, Aurangabad, 2 Head, Department of Food Science and Technology, 3 Associate Professor, Department of Food Science and Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (Maharashtra) * ABSTRACT The purpose of food packaging is to preserve the quality and safety of the food from the time of manufacture to the time it is used by the consumer. The most common packaging materials that meet these criteria are polyethylene or copolymer based materials, which have been in used by the food industry for over 50 years. However, one of the limitations with plastic food packaging materials is its decomposition or recycling. Biobased food packaging materials are materials derived from renewable sources. These materials can be used for food applications. Today, biobased polymers have increasing importance. The main reason is they are produced from renewable resources and also they can be recycled. Examples of these packaging materials include bio-based polymers, bioplastic or biopolymer packaging products made from raw materials originating from agricultural or marine sources. If we compare them with petroleum products; having recycle option, products of renewable resources, having low cost and having suitable properties for packaging applications are going to make them the most preferable material in the near future. Keywords: Biobased packaging, decomposition, polymer, recycling, renewable. INTRODUCTION Packaging is a means of providing the correct environmental conditions for food during the length of time it is stored and/or distributed to the consumer. The purpose of food packaging is to preserve the quality and safety of the food that it contains from the time of manufacture to the time it is used by the consumer. An equally important function of packaging is to protect the product from physical, chemical or biological damage (Dallyn and Shorten, 1998). The most well-known packaging materials that meet these criteria are polyethylene or co-polymer based materials, which have been in use by the food industry for over 50 years. These materials are not only safe, inexpensive, versatile, but also flexible (Tice, 2003). Within the plastic packaging market, food packaging is the largest growing sector. However, one of the limitations with plastic food packaging materials is that it is meant to be discarded, with very little being recycled. The presence of these types of packaging materials in landfills can be problematic on many fronts. First, if plastic is not recycled, these items end up in landfills, where they can last forever and never degrade. Secondly, many countries are faced with a decrease in landfill space, especially in densely populated areas. So, finding landfills for consumer and industrial waste may become more difficult in the future (Comstock et al., 2004). Another factor to consider is the dependence on petroleum products in the production of plastic packaging materials. With rising petroleum costs, there is concern with finding cost-effective ways to manufacture packaging materials. In addition to the above environmental issues, food packaging has been impacted by notable changes in food distribution, including globalization of the food supply, consumer trends for more fresh and convenient foods, as well as desire for safer and better quality foods. Given these and previously mentioned issues, consumers are demanding that food packaging materials be more natural, disposable, potentially biodegradable, as well as recyclable (Lopez-Rubio, 2004). To meet the growing demand of recyclable or natural packaging materials and consumer demands for safer and better quality foods, new and novel food grade packaging materials or technologies have been continue to be developed. Examples of these packaging materials include bio-based polymers, bioplastic or biopolymer packaging products made from raw materials originating from agricultural or marine sources (Cha and Chinnan, 2004). These types of packaging materials include, starch, cellulose, chitosan/chitin, protein (animal, plant-based), or lipids (animal, plant-derived). Within this context of packaging, edible films, gels or coatings may be considered biopolymers with some biodegradable properties. Another example of a biopolymer is polylactic acid (PLA). Other biopolymers have been made from marine prokaryotes, chemical synthesis, as well as from byproducts of other microorganisms (fungal exopolysaccharides). This review will address the implementation of biopolymers (i.e. edible gels, films or coatings), bio-based plastic packaging materials to improve the quality and/or safety of fresh or further processed meat and poultry products. TYPES OF BIOBASED POLYMERS Biobased polymers may be divided into three main categories based on their origin and production. Category 1: Polymers directly extracted/removed from biomass. Examples are polysaccharides like starch and cellulose and proteins like casein and gluten. Category 2: Polymers produced by classical chemical synthesis using renewable biobased monomers. A good example is polylactic acid, a biopolyester polymerised from lactic acid monomers. The monomers themselves may be produced via fermentation of carbohydrate feedstock. Category 3: Polymers produced by microorganisms or genetically modified bacteria. To date, this group of biobased polymers consists mainly of the polyhydroxyalkonoates, but developments with bacterial cellulose are in progress. Category 1: Polymers directly extracted from Biomass These natural polymers are most commonly available and are extracted from marine and agricultural animals and plants. Examples are polysaccharides such as cellulose, starch and chitin and proteins such as casein, whey, collagen and soy. All these polymers are, by nature, hydrophilic and somewhat crystalline. On the other hand, these polymers make materials with excellent gas barriers. A. Carbohydrate (Polysaccharides) To date, the principal polysaccharides of interest for material production have been cellulose, starch, gums,and chitosan. Likely, the more complex polysaccharides produced by fungi and bacteria (Category 3 biobased polymers) such as xanthan, curdlan, pullan and hyaluronic acid, will receive more interest in the future. 29 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

30 Starch and Derivatives Starch, the storage polysaccharide of cereals, legumes and tubers, is a renewable and widely available raw material suitable for a variety of industrial uses. As a packaging material, starch alone does not form films with adequate mechanical properties (high percentage elongation, tensile and flexural strength) unless it is first treated by either plastization, blending with other materials, genetic or chemical modification or combinations of the above approaches. Corn is the primary source of starch, although considerable amounts of starch are produced from potato, wheat and rice starch in Europe and United States. Starch is economically competitive with petroleum and has been used in several methods for preparing compostable plastics. However, a challenge to the development of starch materials is the brittle nature of blends with high concentrations of starch. Cellulose and Derivatives Cellulose is the most abundantly occurring natural polymer on earth and is an almost linear polymer of anhydroglucose. Because of its regular structure and array of hydroxyl groups, it tends to form strongly hydrogen bonded crystalline microfibrils and fibres and is most familiar in the form of paper or cardboard in the packaging context. Waxed or polyethylene coated paper is used in some areas of primary food packaging; however the bulk of paper is used for secondary packaging. Cellulose is a cheap raw material, but difficult to use because of its hydrophilic nature, insolubility and crystalline structure. To make cellulose or cellophane film, cellulose is dissolved in an aggressive, toxic mixture of sodium hydroxide and carbon disulphide (Xanthation) and then recast into sulphuric acid. The cellophane produced is very hydrophilic and, therefore, moisture sensitive, but it has good mechanical properties. It is, however, not thermoplastic owing to the fact that the theoretical melt temperature is above the degradation temperature, and therefore cannot be heat-sealed. Cellophane is often coated with nitrocellulose wax or PVdC (Poly Vinylidene Chloride) to improve barrier properties and in such form it is used for packaging of baked goods, processed meat, cheese and candies. However, there is considerable potential for the development of an improved cellulose film product or an improved production method as the existing product is problematic in both respects. Chitin/Chitosan Chitin is a naturally occurring macromolecule present in the exoskeleton of invertebrates and represents the second most abundant polysaccharide resource after cellulose (Kittur et al., 1998). Chitin is chemically composed of repeating units of 1,4- linked 2-deoxy-2-acetoamido D-glucose, and chitosan refers to a family of partially N-acetylated 2-deoxy-2-amino-glucan polymers derived from chitin. In general, chitosan has numerous uses: Flocculant, clarifier, thickener, gas-selective membrane, plant disease resistance promoter, wound healing promoting agent and antimicrobial agent. Chitosan also readily forms films and, in general, produces materials with very high gas barrier, and it has been widely used for the production of edible coating (Krochta and Mulder-Johnston, 1997). Furthermore, chitosan may very likely be used as coatings for other biobased polymers lacking gas barrier properties. However, as with other polysaccharide-based polymers, care must be taken for moist conditions. B. Proteins Proteins can be divided into proteins from plant origin (e.g. gluten, soy, pea and potato) and proteins from animal origin (e.g. casein, whey, collagen and keratin). A protein is considered to be a random copolymer of amino acids and the side chains are highly suitable for chemical modification which is helpful to the material engineer when tailoring the required properties of the packaging material. Due to their excellent gas barrier properties, materials based on proteins are highly suitable for packaging purposes. However, like starch plastics the mechanical and gas properties are influenced by the relative humidity due to their hydrophilic nature. Casein Casein is a milk-derived protein. Gluten Gluten is the main storage protein in wheat and corn. Soy protein Soy proteins are commercially available as soy flour, soy concentrate and soy isolate, all differing in protein content. Keratin Keratin is by far the cheapest protein. It can be extracted from waste streams such as hair, nails and feathers. Collagen Collagen is a fibrous, structural protein in animal tissue, particularly skin, bones and tendons, with a common repeating unit: glycine, proline and hydroproline. Collagen is a flexible polymer. Whey Whey proteins are by-products from the cheese production and are particularly rich in lactoglobulin. Zein Zein comprises a group of alcohol soluble proteins (prolamines) found in corn endosperm. Category 2: Polymers produced from Classical Chemical Synthesis from Biobased Monomers Using classical chemical synthesis for the production of polymers gives a wide spectrum of possible bio-polyesters. To date, polylactic acid is the Category 2 polymer with the highest potential for a commercial major scale production of renewable packaging materials. However, a wide range of other biopolyesters can be made. In theory, all the conventional packaging materials derived from mineral oil today can in the future be produced from renewable monomers gained by e.g. fermentation. Today, this approach is not economically feasible due to the cost of the production of the monomers. Polylactic Acid (PLA) Lactic acid, the monomer of polylactic acid (PLA), may easily be produced by fermentation of carbohydrate feedstock. The carbohydrate feedstock may be agricultural products such as maize, wheat or alternatively may consist of waste products from agriculture or the food industry, such as molasses, whey, green juice etc. (Sodergard, 2000). Recent results point out that a costeffective production of PLA can be based on the use of green juice, a waste product from the production of animal feeds (Garde et al., 2000). Biobased Monomers A wide variety of monomers, or chemical building blocks may be obtained from biobased feed stocks. These may be prepared using chemical and/or biotechnological routes. Since long, castor oil has been recognized as an interesting starting material for making polyurethanes. Due to their water resistance some castor oil based polyurethane materials have found application in the electronics industry and coating market. Some seed crops and flax seed also contain fatty acids and oils where the major components of the recovered oil are ß-linolenic acid, linoleic acid and oleic acid. This highly unsaturated material was of interest for application in coatings and paints and in other potential applications utilizing an air drying process (Buisman, 1999). Other oils from marine and agricultural origin have been used in numerous applications including paints and other waterproof coatings. Category 3: Polymers produced directly by Natural or Genetically Modified Organisms Polyhydroxyalkanoates (PHAs) Polyhydroxyalkanoates (PHAs), of which polyhydroxybutyrates (PHB) is the most common, are accumulated by a large number of bacteria as energy and carbon reserves. Due to their biodegradability and biocompatibility, these biopolyesters may easily find industrial applications. Applications that have been developed from PHB and related materials (e.g. Biopol) can be found in very different areas and cover packaging, hygienic, agricultural and biomedical products. Recent application developments based on medium chain length PHAs range from high solid alkyd-like paints to pressure sensitive adhesives, biodegradable cheese coatings and biodegradable rubbers. 30 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

31 Bacterial Cellulose To date, bacterial cellulose is rather unexploited, but it represents a polymeric material with major potential (Iguchi et al., 2000). Bacterial strains of Acetobacter xylinum and A. pasteurianus are able to produce an almost pure form of cellulose (homo-beta-1, 4- glucan). Its chemical and physical structure is identical to the cellulose formed in plants (Brown, 1996). Plant cellulose, however, has to undergo a harsh chemical treatment to remove lignin, hemicelluloses and pectins. This treatment severely impairs the material characteristics of plant cellulose: the degree of polymerisation decreases almost ten-fold and the form of crystallization changes. Manufacturing of Biobased Food Packaging Engineering of a biobased package or packaging material requires knowledge of the processing and material properties of the polymers. If the properties of the native biopolymer are not identical to the required one, or if the polymer by nature is not thermoplastic, a certain modification of the polymer must take place. For very specific requirements (very low gas permeability or high water resistance) it is unlikely that one polymer will be able to provide all required properties even after modifications. Hence, it is necessary to use multiple materials in a composite, a laminate or co-extruded material. Biopolymers Modifications Thermoplastic Modifications (Physical/chemical) Product properties Product Fig. 1: Designing and manufacturing of Biobased Packages CONCLUSION Consumer demands are driving research and development for alternatives to petroleum based packaging materials including those with recyclable or edible properties, as well as those materials made from renewable agricultural products. Today, biobased polymers have increasing importance. The main reason is they are produced from renewable resources and also they can be recycled. Biobased polymers have different categories according to different production methods and different applications in food industry. The researches about applications of biobased polymers show that not only they have suitable properties for applications in food industry but also they have a low cost. If we compare them with petroleum products; having recycle option, products of renewable resources, having low cost and having suitable properties for packaging applications are going to make them the most preferable material in the near future. REFERENCES Brown, R.M. (1996). The biosynthesis of cellulose. Pure and Applied Chemistry, 33 (10): Buisman G.J.H. (1999). Focus: Biodegradable binders and cross-linking agents from renewable resources. Surface Coatings International, 3: Cha D.S. and Chinnan M.S. (2004). Biopolymer-based antimicrobial packaging: A review. Critical Reviews in Food Science and Nutrition, 44: Comstock K., Farrell D., Godwin C. and Xi Y. (2004). From hydrocarbons to carbohydrates: Food packaging of the future. Website: gradprograms/2004symposium/greenpackaging Report.pdf. Dallyn H. and Shorten D. (1998). Hygiene aspects of packaging in the food industry. International Biodeterioration, 24: Garde A., Schmidt A.S., Jonsson G., Andersen M., Thomsen A.B., Ahring B.K. and Kiel P. (2000). Agricultural crops and residuals as a basis for polylactate production. Proceedings of Food Biopack Conference, August 2000, pp Iguchi M., Yamanaka S. and Budhioni A. (2000). Bacterial cellulose - A masterpiece of natures arts. Journal of Materials Science, 35: Kittur F.S., Kumar K.R. and Thraranathan R.N. (1998). Functional packaging properties of chitosan films. Zeitschrift für Lebensmittel, 206: Krochta J.M. and De Mulder-Johnston, C.L.C. (1997). Edible and biodegradable polymer films: Challenges and opportunities. Food Technology, 51: Lopez-Rubio A. (2004). Overview of active polymer-based packaging technologies for food applications. Food Reviews International, 20, Sodergard A. (2000). Lactic acid based polymers for packaging materials for the food industry. Proceedings of the Food Biopack Conference, August 2000, pp Tice P. (2003). Packaging materials polyethylene for food packaging applications. International Life Sciences Institute Report. Website: orig. file/ PM4 _ Polyethylene.pdf. Contd. from Page 28 Pulsed Light Technology : A novel method of Food Preservation Disadvantages A possible problem of this preservation method is that folds or fissures in the food may protect microbes from being exposed to the pulsed light (Brown, 2008). There might be some strains of micro-organisms which are resistant to the pulsed light treatment, for example Listeria monocytogenes (Caminiti et al., 2011a). This technique for decontamination of micro-organisms is useful mostly in case of liquid foods and surface of solid foods and hence limiting its application. CONCLUSION The pulsed light processing is a new concept and has many applications in the food industry as a non-thermal technique of food preservation. While developing the applications of pulsed light processing, it is to be taken into consideration that the food to be processed, the microbial type and load affect the efficacy of the treatment. Though with some limitations, if complemented with other processing techniques this technology can help in better food preservation with minimal effects on the food quality. There are some microbial species resistant to the pulsed light processing technique and so such species should be studied and also the foods they contaminate be considered separately for processing. This technique has showed potent in reducing peanut allergy. It can be further studied to reduce other allergies associated with food. This technique being still new and hardly commercialized should be researched for economization. REFERENCES Angersbach, A., Heinz, V. and Knorr, D Effects of pulsed electric fields on cell membranes in real food systems. Innovative Food Science and Emerging Technologies 1(2): Bank, H. L., John, J., Schmehl, M. and Dracht, R.K Bactericidal effectiveness of Modulated Ultravoilet Light. Applied and Environmental Microbiology 60: Brown, A. C Understanding Food: Principles and Preparation. In Brown, A.C. (3rd Eds). Belmont, CA : Thompson/Wadsworth Publishing, p. 47. Caminiti, I. M., Noci, F., Munoz, A., Whyte, P., Morgan, D. J. and Cronin, D. A. 2011a. Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend. Journal of Food Chemistry 124: 124 (144) Gomez-Lopez, V. M., Ragaerta, P., Debevere, J. and Devlieghere, F Pulsed light for food decontamination: A review. Trends in Food Science and Technology 18: Green, S., Basaran, N. and Swanson, B Food preservation techniques. In Zenthen, P. and BoghSorenson, L. (Eds). Washington, United States of America: Woodhead Publishing House, p. 365 CRC press. Heinz, V., Alvarez, I., Angersbach, A. and Knorr, D Preservation of liquid foods by high intensity pulsed electric fields basic concepts for process design. Trends in Food Science and Technology 12: Maged, E. A., Mohamed. and Ayman, H. A. E Pulsed Electric Fields for Food Processing Technology. This is an open access chapter distributed under the terms of the creative commons Attribution License, available online at download/get/type/pdfs/id/ Ohlsson, T. and Bengtsson, N Minimal processing technologies in the food industry. In Ohlsson, T. and Bengtsson, N. (Eds). Cambridge, England: Woodhead Publishing, p CRC Presss 31 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

32 Polyunsaturated Fats An Ingredient of choice Dr. Saurabh Arora Founder, Food Safety Chemically speaking, polyunsaturated fats are lipids in which the hydrocarbon chain contains two or more carbon-carbon double bonds. This essentially means that the double bonds are unsaturated and have the capacity to accommodate more hydrogen atoms, thereby gradually becoming saturated. When there are no more double bonds left in the hydrocarbon chain, the fat is said to be fully saturated. Importantly, oils that contain polyunsaturated fats are generally liquid at room temperature. However, at lower temperatures they start to solidify. Polyunsaturated fats are commonly referred to as polyunsaturated fatty acids (PUFA). In this article, we will use these terms interchangeably. WHAT ARE THE SOURCES OF POLYUNSATURATED FATS? There are many foods that are rich in PUFA. These are usually plant-based oils although other foods also contain them. The rich sources of PUFA are mentioned below: Soybean oil Corn oil Sunflower oil Safflower Cottonseed Rapeseed Olive oil Nuts and seeds Fatty fish such as salmon, herring, mackerel, trout, and albacore tuna What are the Daily requirements of Polyunsaturated Fats? As per the Indian Council of Medical Research (ICMR) guidelines, the following polyunsaturated fats constitute the total PUFA pool: Linoleic acid (LA) Alpha-linolenic acid (ALA) Arachidonic acid (AA) Eicosapentaenoic acid (EPA) Docosapentaenoic acid (DPA) Docosahexaenoic (DHA) The ICMR recommended dietary intake of PUFA for Indians, based on the percentage (%) of total energy (E) are given in Table 1. TABLE 1: Recommended Dietary intake of PUFAs Physiological Total PUFAs groups/age/gender (LA + ALA + AA + EPA + DPA + DHA) Adult man/woman AI* Infants 0-6 months Human milk 6-24 months U-AMDR** 15 Children 3-18 years U-AMDR** 11 (both boys and girls) * AI: adequate intake; ** U-AMDR: upper limit of accepted macronutrient dietary range Package Labelling: What does the FSSAI say? The Food Safety and Standards Authority of India (FSSAI) is the apex food regulatory body in the country. The FSSAI, as per the Food Safety and Standards (Packaging and Labelling) Regulations, 2011, has clearly indicated that the nutritional information is to be indicated on the package display panel. Regarding fats, the composition of the following types of fats should be displayed: Total fat Saturated fat Monounsaturated fatty acids (MUFA) Polyunsaturated fatty acids (PUFA) Trans fatty acids Cholesterol What are the Health Benefits of Polyunsaturated Fats? Polyunsaturated fats, along with monounsaturated fats are regarded as healthy fats. Consuming moderate amounts of these fats instead of saturated or trans fats can be beneficial to health. Polyunsaturated fats help to lower the levels of low-density lipoproteins (LDL) which is the bad cholesterol as it can cause blockage of small blood vessels that increase the risk of heart disease. Polyunsaturated fats bind to and clear out saturated fats, cholesterol and triglycerides which can cause coronary artery disease. Polyunsaturated fats have also been shown to benefit people suffering from mental illness. For example, studies have revealed that polyunsaturated fats improve depression. They have also been reported to be beneficial for children suffering from attention deficit hyperactivity disorder (ADHD). Oils that are rich in PUFA also provide essential oils that are not produced by the body and therefore must be provided in the diet. Two of these essential oils are omega-6 and omega-3 fatty acids. Omega-3 fatty acids are beneficial to health and are found in fish oil, olive oil, canola oil, walnuts, peanuts, and almonds. Eicosapentaenoic acid (EPA) and docosapentaenoic acid (DHA) are the most beneficial of the omega-3 fatty acids. The American Heart Association recommends consumption of omega-3 fatty acids daily for optimal heart health. Omega-3 fatty acids are beneficial in the following ways: These are cardioprotective These are anti-inflammatory Help in brain development in infants Help to maintain healthy hair, nails, and skin Omega-6 fatty acids are present in large amount in safflower oil, which has the highest content (75%) of all dietary sources. Omega-6 fatty acids are beneficial in the following ways: Help to control blood sugar Help to reduce the risk of type 2 diabetes mellitus Effective in lowering blood pressure in case of hypertension In Conclusion: Why are Polyunsaturated Fats an Ingredient of Choice? Polyunsaturated fats are important ingredients of many types of food, including processed foods. Most of these are generally good for a healthy lifestyle and are easy to digest. Some of these include the following: Breakfast cereals (corn flakes, chocos, muesli, oats) Baked products (breads, biscuits) Fruit juice (packaged) Contd. on Page BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

33 Robotics and Automation in Food Industries 1 M. Udhaya Ganga, 2 A. Karthiayani 1 M.Tech Student, 2 Assistant Professor, Dept. of Agricultural Processing College of Food and Dairy Technology, Koduvali, Chennai (T.N.) India ABSTRACT Robotics is a branch of Science and engineering dealing with the study of robots. It is involved with a design of robot, manufacture, application and their structural disposition. The robot configuration that is frequently used includes articulated robots, SCARA robots and Cartesian coordinate robots. Most robots fall into the category of robotic arms. Robots reveal varying degrees of autonomy.for a long time now, robots have also been playing a key role in the food and beverage industry. The automation of manufacturing plants has been actively pursued for more than 50 years. The increased zeal in industrial automation is mainly due to the explosive growth in computer hardware and software technology. Computer Vision System is the tool in automation system in developing food industries. Computer vision is the science that develops the theoretical and algorithmic basis by which useful information about an object or scene can be automatically extracted and analyzed from an observed image, image set, or image sequence. Keywords: Robotics, Automation, Robots, Computer vision systems INTRODUCTION ROBOTICS AND AUTOMATION IN FOOD INDUSTRY Robotics and automation in the food industry provides a comprehensive overview of current and emerging technologies and their applications in different industry sectors.the implementation of robotics and automation in the food sector offers great potential for improved safety, quality and profitability by optimizing process monitoring and control. Industrial automation has a wide breadth of knowledge and experience in the food processing industry. The current level of automation in the food industry has beendescribed as islands of automation. Nonetheless, the food industry now ranks among the fastest growing segments for plant automation. The food industry is among the top ten in using machine vision technology, a key component in plant automation. However, most systems are isolated, batch-type operations that target a specific task. In order for automation to be successful, it must be integrated into the overall manufacturing system design and provide on-line, continuous control capability. ROBOTICS Robotics is a branch of science and engineering dealing with the study of robotics. It is involved with a design of robot, manufacture, application and their structural disposition. Robots are essential production tool which is a recent entrant in food processing. Robots used in Food Industry The robot configuration that is frequently used includes articulated robots, SCARA robots and Cartesian coordinate robots. Most robots are fall into the category of robotic arms. Robots reveal varying degrees of autonomy. Some robots are programmed to faithfully carry out specific actions over and over again. The robotic actions are determined by programmed routines that specify the direction, acceleration, velocity, deceleration and distannce of a series of coordinated motions. Other robots are much more flexible as to the orientation of the object on which they are operating or even the task that has to be performed on the object itself, which the robot may even need to identify. Types of Robots Robots can be categorized using various criteria: as stationary or mobile robots, orin industrial robots, servicerobots or harvesting robots.a robot is usually classified in accordance with its kinematics,i.e. its mechanical arrangement. Portal Robots Portal robots are mounted robotic systems that span a cubic handling area by means of three linear axes. The actual robotic kinematics (the moving axes) are located above the mounting. Articulated Robots Articulated robots are industrial robots with multiple interacting jointed arms that can be fitted with grippers or tools.because these arms can move through three dimensions, articulated robots offer a high degree of flexibility. Depending on how many axes they have, they can offer up to six degrees of freedom, which enables almost any combination of movement. A limitation of articulated robots is that they generally have a restricted range and load capacity. SCARAs Selective Compliance Assembly Robot Arms, or SCARAs, are a particular form of articulated robots. They have a single articulated arm that can only move horizontally. They work in a similar way to human arms and are often called horizontal articulated arm robots. SCARAs work in series, with each arm connected to only one other. Delta Robots Spider-like delta robots a special form of parallel robot typically have three to four articulated axes with stationary actuators. Because their actuators are located in the base, these kinds of robots have only a small inertia. This allows for very high speeds and acceleration. It is a certainty that the latest development in robotics, namely industrial lightweight robots, will be also relevant for the food industry. These robots are small, light, convenient, sensitive and above all flexible properties that make them an interesting option for tasks that have previously not been automated. Thanks to their low weight and integrated torque sensors that cover all directions, these robots are able to work in unstructured environments, meaning there is no longer anything preventing man and robot from working together. Application Areas of Industrial Robots The automotive and automotive supplier industry as well as industry in general will lead the way when it comes to using robots on a large scale to perform tasks of varying complexity. But for a long time now, robots have also been playing a key role in the food and beverage industry. The robots are still being used mainly for heavy work such as palletisation and for other tasks related to packaging and re-packing. The companies surveyed that did deploy robots in production used them for cheese smearing, for work in cheese maturing rooms, for depositing and traying functions and for loading of bread into ovens. 33 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

34 Advances in the field of image capture and processing were instrumental. The digital image processing encompasses a number of processes, all of which are designed to obtainuseful data from a picture or sequence of an industrial context, real-time images of actual processes are captured through contactless means,visually represented and automatically analysed. At the end of an industrial image processing cycle, automatic decisions are made on the basis of the resultsor measurement readings. These can then be used asparameters for controlling entire manufacturing processesor sub-processes and for monitoring individual pieces of production equipment and machinery. Automation The automation of manufacturing plants has been actively pursued for more than 50 years. The increased zeal in industrial automation is mainly due to the explosive growth in computer hardware and software technology. The extent of industrial automation depends a great deal on the type of Vision System is the tool in automation system in developing food industries. Computer Vision Systems Computer vision is the science that develops the theoretical and algorithmic basis by which useful information about an object or scene can be automatically extracted and analyzed from an observed image, image set, or image general, a machine vision system is used to measure some aspect of the results of the manufacturing process (e.g., shape, size, texture, location) that is indicative of the accuracy, efficiency, or quality of the process. The essential steps in such a process are image acquisition, image processing, and image understanding.the image-processing step involves several key operations such as preprocessing, segmentation, and feature extraction. The imageprocessing step relies heavily on the knowledge of the product being evaluated and the nature of the defect or quality attributes of interest. Together, they facilitate image understanding and enable final decisions to be made. Real time image processing boards and real time processors are available to assist in on-line real time computer vision applications. Most practical applications can be grouped into six general categories: Gauging performing precise dimensional measurements. Verification qualitatively ensuring that one or more desired features are present and/or undesired features are absent. Flow detection finding and discriminating unwanted features of unknown size, location, and shape. Identification determining the identity of an object from symbols, including alphanumeric characters. Recognition determining the identity of an object from observed features. Locating determining the location and orientation of an object. Applications of Automation in food Industry This process commonly involved in numerous consumable product processes starting from raw materials, through processing, and on into packaging and shipping. For example the Automation in dairy industry have developed custom control solutions as simple as a dairy homogenizer to the total plant control where it comprises bagged ice production facility, weighing systems, mixing systems, process temperature control, process pressure control and level control are all involved in a complete system.recent developments in vision systems include color image processing and threedimensional (3-D) image processing. These developments offer additional benefits, especially for more challenging inspection tasks. Some excellent examples of automation include processing and packaging of fresh eggs and dairy products. Although most baking is in automatic ovens, baked products are still manually graded and packaged. In poultry industry, automation is possible as long as the birds are graded into different weight classes. Development in this industry can offer automatic slaughtering, plucking, washing, decapitating, and eviscerating of poultry carcasses at a fairly high rate. Another commercial operation is automatic fish processing. An automated butchering system separates the edible loin portions of transverse tuna slices. Each slice is scanned by a computer vision system, and control signals are transmitted to a cutting arm that then separates the edible portion. Vision systems have also been successfully used in automating sweet corn processing. REFERENCES Fellner, M.; Delgado, A.; Becker, T. (2003): Functional neurons in dynamic neural networks forbioprocess modeling. In: Bioprocess and Biosystems Engineering 25, Gulzar Ahmad Nayik, Khalid Muzaffar and Amir Gull,Nayik et al., (2015)Robotics and Food Technology: A Mini ReviewJournal of Nutrition & Food Sciences, 5: 4 Robots in the food industry, 2015,DLG report-1, Sasha V, Ilyukhin, Timothy A.Haley, RakeshK.Singh (2001) A survey of automation practices in the food industry, Food Control Contd. from Page 32 Polyunsaturated Fats An Ingredient of Choice Coffee (brewed, espresso, decaffeinated) Salad dressing Italian dressing Ranch dressing Peppercorn dressing Sesame seed dressing Mayonnaise Sunflower seed butter Sandwich spread Margarine spread From the foregoing discussion, it is evident that polyunsaturated fats are a healthy alternative to saturated fats and trans fatty acids as the latter are harmful for the body. Polyunsaturated fats are not only nutritious but also quickly digested and easily assimilated by the body. As components of a balanced diet on a daily basis, polyunsaturated fats are important to keep various organs of the body in pristine condition and functioning properly. Therefore, the multiple health benefits of polyunsaturated fats as discussed above, underscore the fact that these are ideal ingredients of choice for a balanced diet and a healthy lifestyle. REFERENCES Dietary Guidelines for Indians A Manual. National Institute of Nutrition, ICMR. 2 nd Edn., Available at: Polyunsaturated Fats: American Heart Association. Available at: HEARTORG/HealthyLiving/HealthyEating/Nutrition/Polyunsaturated- Fats_UCM_301461_Article.jsp#.WHmTKht97IU Facts About Polyunsaturated Fats. Available at: patientinstructions/ htm What are the Benefits of Polyunsaturated Fats? Available at: article/ what-are-the-benefits-of-polyunsaturated-fat/ Food Safety and Standards (Packaging and Labelling) Regulations, 2011 (FSSAI). Available at: 20 Safety % 20 and % 20 standards %20(Packaging%20and%20Labelling)%20regulation,% pdf Foods Highest in Polyunsaturated Fat. SELF Nutrition Data: Know What You Eat. Available at: When Replying To Advertisements Please Mention BEVERAGE & FOOD WORLD 34 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

35 What Bar Manufacturers want : No cross-contamination, low product waste and high productivity Peter Dressler Sales Director, Bar Technology Bosch Packaging Technology Q. What trends are you seeing in terms of Bar production? A. I believe three factors have an impact on bar production. First, there is the trend for eating on the go. Pace of life is becoming ever faster, and people are trying to juggle an increasing number of things such as their job, family, and leisure time. Snacks including bars are playing an increasing role in this kind of lifestyle. Consumers keep them to hand throughout the day, and they sometimes replace actual meals. As such, consumers no longer simply want traditional chocolate bars, but are looking for healthy alternatives such as grain-based or sugar-free bars. This is the second trend, I suppose, whereby people are asking for healthy bars and/or bars that do not contain a given ingredient. It is particularly important for those with allergies that bars do not contain nuts or gluten. Bars with healthy grains like chia seeds are in keeping with this health-conscious trend, as are gluten-free products, which promise improved digestion and weight-balancing effects and are seen as a healthy alternative to wheat and rye. All this is obviously influencing the range of snacks that retailers are offering now and what they will offer in future. But the demand for variety is not just limited to taste as bars are being produced in a wider range of sizes, too. All these developments are creating new challenges for bar manufacturers in terms of bar production. 1 Q. How can Manufacturers Plan their Bar Production to cope with the Challenges? A. Firstly, it can prove advantageous to aim for a complete bar production solution, whereby all the production processes are tailored to each other. In any event, bar production must be organized in a way which prevents cross-contamination when products are switched. This can be achieved by ensuring that bar production lines are designed with hygiene in mind. Integrated quick-release systems ensure quick and easy access for the operator, without tools required for maintenance and cleaning work. It should be possible to clean any dirty machine parts during production. Special surface coatings or easy-to-manipulate scrapers can also stop material building up on machine surfaces. So a well thought out design can play a major part in ensuring compliance with the food industry s strict hygiene regulations. To ensure production processes are efficient, every component used in bar production, from dosage through to cooling, should be highly flexible and enable fast product changeovers. This can be achieved by ensuring machine parts can be adjusted or removed without the need for tools. A good example is the way that bars are fanned out, whereby a movable fanning system makes format switches really quick and easy. If this is coupled with an intuitive user interface, the machine will improve both productivity and product quality. Q. Why is Hygienic Design so Important? A. The number of food-related recalls in 2015 was some 78 percent up on 2014 according to the Food Standards Agency (FSA) in Britain. The main reasons for the 159 recalls during 2015 related to failures to list ingredients, with 63 cases involving nutritional issues, and 96 involving allergies. Manufacturers found themselves obliged to recall products containing allergenic ingredients such as nuts, milk, and gluten, while bacteria such as salmonella, and even metal were found in some products. Given the significant increases in these figures, the FSA believes immediate action is required by both manufacturers and suppliers. This is why hygienic design - from a manufacturing perspective is so fundamentally important in terms of ensuring product safety for consumers and avoiding costly recalls which can be so damaging to a company s reputation. 2 Q. What do Bar Manufacturers need to consider when purchasing a Bar System? A. The line must definitely be designed with long production cycles and uniform quality in mind. This is particularly important given that manufacturers are no longer just producing traditional chocolate bars, but are also making muesli, granola, and cereal bars, bars containing fruit, coconut, or a combination of nougat and caramel, and even brittle bars, and bars with multiple layers. Consistent quality is a must, given the wide choice of products available! Unsurprisingly, the first things to get correct in order to ensure consistent quality are the mixing ratios. Gentle handling is also important, particularly when working with flaky ingredients, to avoid damaging the product. Another essential requirement is technology capable of ensuring consistent mixing quality, even when different volumes are being put through. Apart from high flexibility and hygienic design, a further important issue for manufacturers is the need to minimize product waste, most of which occurs during the shaping phase. With the help of new technologies, the process of edge cutting, for example also known as trimming can even be eliminated completely. This helps improve profitability. Once the material has been shaped and pre-cooled, the next step is to accurately cut the slab down to size. Again with a view to avoid product waste, manufacturers can opt for ultrasonic sealing technology, which exerts very little pressure and tension on the bars, and thereby ensures the quality. Q. How can Manufacturers achieve the Highest Possible Productivity? A. By sourcing an entire line from a single provider! Let me explain why. Using different machines during bar production can lead to problems at interfaces. Complications involving compatibility between individual components not only lead to delays when trying to integrate processes, but also have an adverse effect on the productivity of a line. From the mixing, shaping, pre-cooling, crosswise cutting, and fanning out stages, right through to lengthwise cutting, covering, and final cooling a system whose elements are tailored to each other saves time and money in the long run. From the manufacturer s perspective, every second counts during production. In order to keep up with demand and remain competitive, systems must therefore be designed with high output levels in mind. A fully integrated line even extending beyond actual production to incorporate primary and secondary packaging can ensure maximum effectiveness for the system as a whole. Info box The WRF 600 Flex roller former from Bosch Packaging Technology allows customers to combine the manufacture of multilayered bars such as nougat and caramel bars into a single production process. The patented, flexibly adjustable working Contd. on Page BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

36 Trends in Edible Cutlery and Tableware Amrita Poonia*, Prashasti Yadav *Assistant Professor,Centre of Food Science and Technology Institute of Agricultural Sciences, Banaras Hindu University, Varanasi (U.P) ABSTRACT The concept of edible crockery is a recent area of development seeing the alarming situation that the excessive generation of plastic wastes has created. Plastics being nonbiodegradable are a major threat to the environment. Be it the PET bottles that store water at our homes or the cutlery used by street food vendors, plastic is everywhere and even in your food. A petroleum by-product any kind of plastic is made with certain chemicals that can leach into your food. Bisphenol A (BPA), toxins, endocrine disruptors and carcinogens may migrate from the containers to the contents. The United Nations Environmental Program estimates that 110 million tons of plastic are used annually worldwide, with much of it ending up in landfills, where it can take up to 1,000 years to decompose. In general, relatively little plastic is recycled due to the risk of contaminating a recycling stream as a result of differing chemical compositions in various plastics. As concerns over the health of our global environment increase, researchers are developing and expanding on creative alternatives to traditional plastics (Garfield, 2012). INTRODUCTION Cutlery has become an important part of our daily routine in our busy schedules from morning till night. With increased use of plastics having various carcinogenic, toxic and harmful chemicals which we eat, drink or use and with increased cases of cancer, dermatological, cardiovascular and other diseases, it is very important to keep ourselves fit and avoid the use or contact of such harmful contaminants in what we eat, drink or use. Now- a- days peoples are shifting towards closer to the nature and various natural practices like yoga and meditation are being adopted to keep one self fit. Use of organic food materials which claim to be produced using natural fertilizers and herbal pesticides without any harmful chemicals and synthetic materials, is also growing very rapidly. While taking all these precautions, it has not been possible for everyone to safeguard himself from use or contact of these harmful chemicals. However, one should keep trying to minimize the use of such contaminants in his routine life to the possible extent. The cutlery that we use is made up of metal or plastic, purified after use and repeatedly used. Utensils dishes and cutlery which are employed in picking up, cutting and containing food and drinks are generally made of non-biodegradable materials such as plastic, steel, glass and aluminium. Existing elements and dishes of this type include, for example, plastic cups and glass plates. Another material which is commonly used with food and drinks is paper, which, although it may be recycled, has negative ecological effects. Re-use of these utensils comes with the advantage of multiple times use of the utensil but it also has certain limitations like cost of the utensils, their safe storage, proper hygienic cleaning of the utensil before and after use. If the utensil is not properly cleaned, it may be a source of pathogens, dust particles and chemicals used in the cleaning. The other sources of contamination may be poor handling by the person responsible, poor quality of cleansing material used, contamination in the water used for washing and cleaning or even deficiency of clean and hygienic water. Carrying these utensils, more particularly, cutleries in travels and journeys is generally not very user friendly due to scarcity of clean and hygienic water for cleaning and their safe storage. The edible cutlery is made of a mix of sorghum, rice, and wheat flours. Flavors can be added, such as onion, tomato, garlic, and ginger. They are baked until dry but are not so hard they cannot be chewed. The unflavored cutlery does not dominate the flavors of the meal. They also hold up to liquids because of the high sorghum content. If eating them is not an option, they will degrade safely in any outside environment. By eating the cutlery, the added benefit is nutrition. They contain fibre, iron, protein, calcium, folic acid and B vitamins. Currently, edible cutlery is in the initial stages of production. According to the Food and Drug Administration (FDA) requires that plastics used in food packaging be of greater purity than plastics used for other purposes. This is commonly known as food grade plastics. According to Indian guidelines the food grade plastics which leach less than 60 ppm chemicals are considered safe. In the United States the permissible limit is lower than 45 ppm. But why should we expose ourselves to even 1 ppm of plastic when we have an alternative? This idea was expressed by Sir Peesapathy. Indian Scenario India-based start up Bakeys Foods is broadening its plant-based line of spoons. Dubbed Edible Cutlery, the original spoon (a rice-, wheat-, and sorghum-based product) is completely safe to eat, but also fully biodegradable if people choose not to eat it. Organic, vegan, and kosher, the spoons do not have any added chemicals or preservatives and enjoy a shelf life of approximately two years, yet only take a few days to degrade naturally. Broad success of the appealing green spoons inspired the company to continue innovating; Bakeys now has prototypes of forks, chopsticks, dessert spoons, and soup spoons. The company also has plans to create taster spoons, coffee stirrers, and toothpicks. As more consumers adopt the innovative product, Bakeys hopes the use of Edible Cutlery will contribute to helping the global water crisis, environmental sustainability, and climate change issues (Olewitz, 2016). Founded by groundwater researcher, Narayana Peesapathy, Indian company Bakeys is launching the world s first edible cutlery line. Typical plastic disposable cutlery contains cancerous chemicals and is non-biodegradable. An estimated 120 billion pieces of cutlery is disposed every year. Concerned about these issues, Peesapathy invented a healthy alternative, edible cutlery made out of sorghum, wheat and rice flour. It sells, on average, 1.5 million pieces each year in India. With focus on health and nutrition, there are three basic ingredients that are used to make the cutlery- sorghum, rice and wheat flour. The quantity of each ingredient varies according to the type of spoon. The major focus was done on the utilization of sorghum for this purpose. Talking a little about the speciality of sorghum, here are a few health benefits of Sorghum:- Sorghum is naturally rich in both iron and calcium. It contains niacin and folic acid that act as stress busters. 36 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

37 It is great for diabetics. It is also rich in complex carbohydrates which help release glucose slowly and hence maintain blood sugar levels. After many trials of texture, sogginess, hand feel and utility, they managed to come up with a viable product. To add a splash of colours, they mix in spinach, beetroot or carrot pulp. There are no emulsifiers, additives, fats or preservatives- only natural ingredients. The dough is baked at high temperatures in moulds in semi-automatic machines. Sorghum gives them a hard and fragile texture and the material is tough enough to retain most foods and sauces and is easily digestible. Details have been discussed in Figure 1. Preheat oven to 375 F Pour water to medium sized bowl and add flour to it unitl the mixture is so thick that you Transfer the dough ball to a flour-dusted surface Roll the dough in ¼ sheet and cut out utensils Place the utensils on parchment lined baking sheets and bake for about 30 minutes till they get Fig.1 : Flowchart showing the process of manufacturing of edible cutlery TYPES OF EDIBLE CUTLERY Edible Cookie Cups This edible cookie cup was the creation of a Venezuelan designer named Enrique Luis Sardi which was made for Lavazza, the famous Italian coffee company. This was made using a cookie for the outside and a special patented sugar icing on the inside. Serving a dual purpose, it creates an insulator for the cookie and adds sweetness to the coffee. Edible Cups Edible cup made from a wafer coated with sugar paper and lined with a heat resistant white chocolate. The chocolate lining will melt and soften the crisp wafer in the same way that a biscotti softens when dipped in coffee. Not only do the edible cups taste amazing, but they smell delicious, too. The aroma used in these cups including Coconut Sun Cream, Freshly Cut Grass and Wild Flowers.. They were designed to evoke memories of warm weather, sun and summer holidays things that make everyone smile. Chocolate Kettle This chocolate kettle has been developed and is used in practice in several restaurants in U.K. When hot milk is poured in the kettle, the chocolate melts and mixes with the milk and converts it to a hot chocolate drink. Wheat Bowls The company Munch Bowls (pvt.) Ltd. was founded by Georgina de Kock and established in the Western Cape, South Africa, since They are the original producers of the edible, crisp Wheat bowls, known as Munch Bowls. The bowl is eco-friendly, edible alternative to plastic and polystyrene and other wasteful food containers. The product won the top award at SIAL INNOVATIONS CHINA Special Innovation Award in May 2014 out of 63 countries and 90 entries. The company aims to help reduce our Carbon Footprint locally and internationally. They want to develop innovative edible ecofriendly green products on a continuous basis plus to give an ecofriendly option to the conscious food catering industry. The company uses several ingredients which are specific to this product. They use premium unbleached stone ground flour for the production of these crisp bowls. The other ingredients used are Wheat flours (Gluten), Wheat Bran (Gluten), Canola Seed Oil, Salt and Rooibos tea added as natural anti-oxidant with health benefits. TABLE 1 : Composition of the Munch Bowls Nutrients Per 100g Per Single service (30g) Energy (kj) Protein(g) Glycemic carbohydrate (g) Total sugar Total fat (g) Saturated fat(g) Dietary fibre (g) Total Sodium (mg) The shelf life of these bowls is 12 months and more if kept in a sealed container in cool and dry place. If needed to restore crispness, place in oven 3-5 minutes at ºC. The bowls are available in the size variants of 150 ml and 300 ml bowls in plain and sweet flavour. Edible Spoons Beenu Talwar (2012) reported that edible cutlery is a new concept in which the cutlery like bowl and spoons are eaten along with the meal. This idea has been used for long but has not got enough impetus in the developing world. In this world, where the sale of plastic cutlery is growing at a rate of 30 percent, is generating non biodegradable waste and is contributing to overflowing landfills. Edible cutlery is a solution that provides the same convenience as disposable forks, spoons and chopsticks without any environmental problems. It s tasty, it s healthy, it s convenient, and it promotes a cleaner tomorrow. Christoph Kienle (1993) filled a patent on disposable containers manufactured as a bakery product in the form of shells and the like receive a particularly long shelf-life and liquid-tightness by their being furnished at least on the inside with a glazing containing at least a protein. To further increase the liquid-tightness, they can be manufactured from a dough which is formed as a lye-treated (pretzel-type) dough. Bio Bottle Iceland Academy of the Arts design student Ari Jonsson recently created a red algae bottle capable of fully decomposing after use. It is evident that bottle 50 percent of plastic is discarded after just one use. Jonsson experimented with multiple materials to compare and contrast strengths and weaknesses, ultimately choosing powdered agar (which is made from algae). The bottle is created by heating a proportioned agar-water composition, pouring it into a bottle-shaped mold, and then submerging the bottle in ice-cold water and rotating it until the liquid inside forms the shape of a bottle. The agar bottle is then refrigerated for several minutes until it can be removed from the mold. As long as the bottle remains filled with water, it is capable of holding its shape; however, once empty, it begins to decompose. Other Tableware Biotrem Tableware is also a multinational company which is dealing with the production of edible cutlery worldwide. This company is headquartered in Warsaw, Poland. Jerzy Wysocki came from a family which dealt with milling operation. He decided to utilize the large quantity of wheat bran produced during the course of milling. 37 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

38 Due to mechanical and thermal processing bran tableware is rigid, fairly hard and in spite of absence of chemical additives can be used for serving foods. It does not contain any hazardous substances which could penetrate through the food. It can be used even in an oven and microwaves also. It has excellent insulating properties. Due to natural texture and original appearance it instantly gains consumers trust and liking. Spaghetti Twister Sylvester Madison (2012) filled a patent on an edible utensil for winding up elongated pasta having projections extending radially from the surface of the utensil. The utensil is made of a food product such as bread that is reasonably rigid to hold bundles of elongated pasta. In operation, the utensil is placed against a plate containing a type of elongated pasta while the utensil is grasped. The utensil is substantially vertically positioned with respect to the plate. The user then rotates the utensil so that the strands of pasta wind up onto the tines of the utensil. The pasta and the portion of the utensil surrounded by the pasta are then consumed in the ordinary manner. Advantages of edible cutlery over plastic cutlery While it is better for the environment, paper packaging still comes with a carbon footprint and creates unnecessary waste. Edible packaging is biodegradable and compostable, reducing the amount of litter that ends up in a landfill. Fast-forward to Today, Wiki Foods technology is being sold at Whole Foods, an American foods supermarket specializing in organic and natural foods. Wiki Foods is collaborating with Stony field, the New Hampshire purveyor of organic dairy products, to create Frozen Yogurt Pearls. The Pearls use the same soft, thin, and edible packaging that Wiki Foods debuted last summer for their own Wiki Pearl ice cream balls. Each one wraps a scoop-sized amount of Stony field s frozen yogurt in a coconut, strawberry, or peach flavored packaging. It is a utopian, cradle-to-cradle approach to eliminating waste created from food packaging. Edible packaging is not without its critics. Various advantages of edible cutlery has been listed in Table 2. TABLE 2 : Comparison of edible cutlery with plastic cutlery Parameters Plastic cutlery Edible cutlery Cost Low cost Low cost Convenience High High Disposal Though easy causes Can be eaten after harmful effects on using it or can be environments left to decompose Taste leaves bad taste when Does not dominate the used to consume food taste of the food being consumed Health Not good for health (causes Good for health when cancer, damages nervous consumed after finishing tissue and is hormone- the food (contains fibre, disruptive ) iron, protein, calcium, etc., in proper proportions) Effects on When disposed, plastic is Takes a lot lesser time environment resistant to decomposition to decompose and acts therefore takes long time as a good fertilizer to decompose Energy used Petroleum is used It is manufactured using to produce to produce plastic flour of food grains It contributes to human nutrition upon consumption. Zero damage to the environment because of easy decomposition. It is convenient to use. It is cost effective. There are no added preservatives, completely natural. Disadvantages The only limitation yet seen for edible cutlery is that you can t think of all kind of cutlery items which can be edible at the same time. For e.g. Plates produced with food based materials, once placed on the table are not safe for consumption any more. CONCLUSIONS If we were to go by numbers, India uses about 120 billion pieces of disposable cutlery every year. We have used them in birthday parties or many other events and mostly at street stalls. Ironically, some places may not even dispose the cutlery, simple wash and reuse it promoting the risk of bacterial contamination. The metalliclooking plastic cutlery that may seem appealing is coated with nickel, chromium and lead. When it scraps the surface of your palate, the coating can easily come off. The plastics are easily recyclable. To top it all, it s actually the cheap plastic that captures about 95% of the market share. For personal use we can use metal cutlery at home. But for parties and functions to make it a successful zero waste event we can use edible cutlery. This will help to contribute to our nutrition upon consumption. If you don t want to consume it then it can be discarded and it gets decomposed easily in a very short time span. We as food technologists need to spread awareness towards commercialising the use of edible cutlery and reduce the bulk of plastic wastes produced every year. This is because the pollution caused by plastic wastes is an alarming situation. Plastics are non-biodegradable. Sometimes plastics and other packaging materials hamper with the taste of food. Going eco-friendly is the need of the hour. REFERENCES Christoph Kienle (1993) Method of manufacturing a disposable container. EP A2 Beenu Tanwar (2012) Preparation and Nutritional Quality Evaluation of Edible Spoons. Presented in National Seminar on Indian Agriculture: Present Situation, Challenges, Remedies and Road Map, At CSK HPAU. August 2012 Garfield, L. (2016). These Real-Life Willy Wonka Spoons Are Completely Edible, Tech Insider. Retrieved from Olewitz, C. (2016, March 29). To Reduce Plastic Waste, This Indian Startup Thinks We Should Start Using Edible Spoons, Digital Trends. Retrieved from Sylvester Madison (2012) Eco-friendly and biodegradable edible utensils including cutlery and chopsticks and methods of making them. Patent filled by Bakey s Foods Private Limited, 16 Jan 2012 WEBSITES Contd. from Page 35 What Bar Manufacturers want : No Crosscontamination, low product waste and high productivity width is designed to minimize or completely avoid any cutting off or trimming of edges at the side when cutting slabs of material for muesli, chocolate, protein, or fruit bars. As a result, less product is wasted, helping decrease production costs and contribute to faster return on investment. The working width ranges between 400 and 1500 millimeters. As a standard feature, the slab thickness can be continuously adjusted between 5 and 30 millimeters. The hygienic design of the WRF 600 Flex also enables manufacturers to comply with hygiene requirements and ensures the system can be accessed from all sides for simple cleaning without the need for tools. The WRF 600 Flex may be incorporated into the Contiline from Bosch, a complete system for the production of high-quality bars. 38 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017





43 COMPANY NEWS Teamonk Global Premium online tea brand Teamonk Global has launched its monsoon collection, which aims at boosting immunity naturally. The range comprises Taizen Cinnamon Green Tea, Taido Ginger Green Tea and Yakuso Tulsi (Holy Basil) Green Tea. Besides Teamonk Global, they are available on, Flipkart, Snapdeal, Bigbasket and a few selected stores of Godrej Nature s Basket in Bengaluru. It is available in packs of 30 pyramid teabags, priced at Rs. 450 each, and 100g packs priced at Rs. 400 each. Ashok Mittal, chief executive officer, Teamonk Global, said, There s magic when it s drizzling outside, while you sip a soulful cup inside. With this monsoon collection, you can savour the ingredients in your green tea, which has the power to naturally boost your immunity through its antioxidants, he added. The company, which is a year old, is the only e-commerce venture offering exclusive teas sourced from the finest tea plantations in Darjeeling, the Nilgiris and Assam. The selection of teas includes black, green, oolong and white teas, which have been curated by connoisseurs. Nascens Enterprises Pvt. Ltd. Nascens Enterprises an organic foods company launched HAPPA, an organic baby food brand, that offers a revolutionary way of feeding organic fruits and veggies to the early eaters. The brand provides a tasty combination of additive free, pesticide free, chemical free naturally ripened organic fruits and veggies in a easy to carry and use packs that does not need to be stored in a refrigerator. It's a fun and new way to introduce a variety of fruit and veggies to your tiny eaters early in their life. Happa organic fruit and vegetable purees have absolutely no other additive or preservative. They are available in ready to eat packs and come in three different blends, single fruit, two fruits/veggies, three fruits and veggie medley in order to match the dietary requirement of every age group of kids. In addition to the blends there are also 6 different variants. This allows mothers to introduce a variety of texture and color to their kids very early in their lives which has been proven to ensure that the kids also turn out to be adults with good eating habits. The organic fruit and veggie blends are attractively priced and available on most ecommerce platforms as well as with big box retailers like Hypercity. Tetra Pak Tetra Pak, the world s leading packaging and processing solutions provider showcased its future-ready solutions for ice cream manufacturing at the 7th Indian Ice Cream Congress held in Mumbai from September Tetra Pak aims to provide solutions for Indian ice cream manufacturers who demand high product quality, ease of operation and unparalleled durability. This was demonstrated with its best-selling continuous freezer and interactive display of the moulder, offering trouble-free, optimised production at the longest lifetime and lowest total cost of ownership in the industry. In the Processing your dream, called Ice Cream panel discussion, Tetra Pak s ice cream expert Ejvin Lund provided a holistic picture of the latest technological innovations that are designed to help Indian ice cream manufacturers cut cost and produce efficiently. Indian Ice Cream Congress & Expo 2017 (IICE) is one of the most significant events in the global ice-cream industry, one of three in the world, and South-Asia s only gathering of icecream manufacturers. The two-day event hosted an impressive contingent of exhibitors and visitors from the key ice cream manufacturers and suppliers in the region. Cosmo Films Ltd. Cosmo Films, a global leader in films for packaging, labeling and lamination applications now offers a comprehensive range of overwrap films which include high shrink tight wrap, medium shrink, general overwrap and cable overwrap films. The overwrap films offered are untreated both side heat sealable BOPP based films which not only offer protection to products packed inside due to their moisture barrier property but also enhance the pack optics because of their transparency, clarity and wrinkle free appearance. The high shrink tight wrap films offer shrinkage values in range of 9-11% and are meant for individual cigarette packs. Medium shrink films offer shrinkage in range of 4-6% and are suitable for bundling individual cartons. General overwrap films are used for general purpose printing, pouching & packaging of snacks, bakery products; IV fluids overwraps, textile & hosiery overwraps etc. Cable insulation overwrap films offer excellent moisture barrier and protection from grease, oil and dust. The films are capable of running at high speed wrapping machines. For instance, tight wrap films enable seamless application at 350 to 380 packets per minute. They also offer excellent hot slip properties, high stiffness and good machinability. Veeba Food Services Veeba, one of the leading sauce, dips and dressing company of India, launched cheese laden dips, sauces and spreads in five lip smacking variants, transforming home-made food into restaurant style. These long awaited cheesy delights are perfect accompaniments to your pizzas, pastas, burgers and are available in flavours like cheese and jalapeno, chilli and cheese, white pasta sauce, cheese and mushroom, and ceaser salad dressing. Veeba offers the fastest growing range of dips, sauces and dressings and is committed to the idea of presenting authentic, international flavours for the Indian palate that are both tasty and better-for-you. 43 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

44 COMPANY NEWS Veeba s Cheese and Chilli sandwich spread brings together two most loved flavours of the Indian Palate - Cheese and Chilli (Rs. 89, 275 gm). Veeba s Cheese & Mushroom is great as a spread on sandwiches and as a dip with Tortilla chips, Nachos or your plain old wafers (Rs. 94, 280 gm). Veeba s Cheese and Jalapeno dip is perfect for tortilla chips and Nachos (Rs. 119, 300 gm). No need to spend hours making that perfect white sauce, Penne, Fusilli or Farfalle whatever pasta you make Veeba s Pasta Dressing is a go to (Rs. 99, 285 gm). Add that zing to your salads with Veeba Ceaser Salad dressing which is 100% vegetarian and 77% fat free (Rs. 129, 300 gm). Prabhat Dairy Ltd. Prabhat Dairy Ltd., one of the largest integrated milk and dairy product companies, unveiled its new logo and made an announcement about Vision 2020, a roadmap of its expansion activities. It aims to earn a revenue of Rs. 2,000 crore by the year To achieve this growth target, the company has planned to launch a host of value-added dairy products, including spiced buttermilk, mango lassi and milk variants, and increase its national footprint to enter lucrative markets across India. With the launch of the new logo, Vivek Nirmal, joint managing director, Prabhat Dairy, stated, Prabhat is a leading dairy company in the business-to-business (B2B) sector. So now, we would be focusing on acquiring the same space in the business-to-consumer (B2C) segment, for which we need to be a vibrant brand, he added. Nirmal said, Our prime focus has been on providing value-added products to the ecosystem. To catch the consumers attention and increase our market visibility, this new brand identity will help us. The highlights of the agenda are to launch one-litre and 200ml variants of tetra-pack milk, one-litre packs of tetra-pack cream and 200ml packs of tetra-pack lassi and milkshake. Keventer Agro Ltd. The Rs. 800-crore Keventer Agro Ltd. (KAL), the flagship enterprise of the Rs. 1,800 crore Keventer Group has raised capital worth $25 million (approximately Rs. 170 crore) from Mandala Capital, a private equity (PE) firm with primary investment interests in the food and agri-business sectors in India. KAL will utilise the capital raised for its future expansion plans, which will help fuel its growth story further. Mahendra Kumar Jalan, founder, KAL would continue to guide the management and provide strategic inputs as its chairman emeritus. We have charted out a robust growth plan for each of our businesses, be it dairy, bananas or frozen foods, Mayank Jalan said. With this fresh infusion of capital, we intend to invest about $100 million into our dairy business in West Bengal and grow our food processing business exponentially - all towards our endeavour of turning into a $500 million company by the year 2022, said Mayank Jalan. Mandala Capital currently holds a portfolio which includes organisations across the spectrum of food-related businesses, such as seeds, biotechnology, sugar, biochemicals, irrigation, food processing, solar energy, agro-financing, logistics and cold chain, dairy, beverages and fresh produce. Devyani International Ltd. - RJ Corp Ravi Jaipuria, beverages and snacks major Pepsi-Co s largest Indian bottling partner, has set the stage for potential competition with its long term ally by launching its own salty snacks brand. Jaipuria-promoted RJ Corp has launched salty snacks under the brand name Kaabuli, and, according to an industry executive directly aware of the development, some products are strikingly similar to product offerings under PepsiCo s Kurkure salty snacks brand. The company, however, denied it would compete with Kurkure. Our snack brand is priced at the entry level and will not compete with PepsiCo s value-added products, an RJ Corp spokesperson told ET. The spokesperson further said by and large, the Kaabuli brand of salty snacks would be sold through Jaipuria s own retail venture JMart. While RJ Corp s no-compete contract with PepsiCo is with beverages, both entities work closely and have leveraged cross-synergies, at the former s retail and hospitality ventures. JMart, developed on lines of small-format convenience stores, operates over 80 stores as of now. RJ Corp, with diversified interests across sectors, has said in the past that it hopes to cross $5 billion in revenues by 2020, from about $1.6 billion now. Ekveda Superfoods Ekveda Superfoods has commenced the full-scale production of commercially saleable dry fruit products using the latest grading, separating, and destoning machinery and the vacuumseal packaging technology at its state-of-the-art production plant in Pune, Maharashtra. The company brings a line of 100 per cent fresh and quality products that include cashewnuts, walnuts, raisins, pistachios and a host of other dry fruits and spices. These are available for the retail market and to be given as corporate gifts. The company has procured the products from the best sources. They are offered in easy-to-pack dry fruit boxes, which includes carefully cleaned and graded products which can either be consumed or used in a variety of recipes. We are excited to add our new dried fruit line that can bring a whole new experience to the Indian consumer. This premium dry fruit option still fits within the budget of every household, said Vedant Goel, owner, Ekveda Superfoods. According to reports, In the wake of the adoption of healthier food habits in India, the consumption of dry fruits is expected to skyrocket in the next few years. By 2020, the size of 44 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

45 COMPANY NEWS the Indian dry fruit market is estimated to touch Rs. 30,000 crore. Indo Nissin Foods Pvt. Ltd. Indo Nissin Foods, the maker of Top Ramen instant noodles, will distribute products of breakfast cereal maker Bagrrys India to drive penetration in a category that's growing in double digits. The deal will widen Nissin's distribution portfolio, while Baggrys will get access to more consumers in its first such partnership, officials from both companies said. "We believe there's synergy in building the partnership," said Indo Nissin MD Gautam Sharma. "Distribution of single-category products has always been a challenge." Bagrrys, based in New Delhi, is trying to step up its presence in the market for breakfast cereals, where competition has intensified with the entry of relative newcomers such as Britannia, PepsiCo and Marico, besides category leader Kellogg Co. "We've got a portfolio reaching out to 50,000 stores," said Aditya Bagri, director at Bagrrys. "We realise the category, which market estimates say reaches 2.5 lakh outlets, is a big growth opportunity. This partnership helps us reach newer outlets where our competitors are present." Nissin has a reach of 400,000 outlets across 600 cities. The partnership is for specific products including single-serve packs of Bagrrys and Lawrence Mills, its brand of breakfast options such as cornflakes. Gujarat Cooperative Milk Marketing Federation Ltd. Gujarat Cooperative Milk Marketing Federation Ltd. (GCMMF) has come up with third party milk processing unit in Guwahati. GCMMF has launched its pouch milk in Guwahati. Initially it plans to sell around 30,000 litres milk per day. Guwahati unit has producing facility of one lakh litres milk per day. K.M. Jhala, Chief Operating Officer, GCMMF said, We have identified Assam and North-East as an opportune market for our Fresh Product offerings. Guwahati has total milk market of about 3.20 Lakh Litres per day, out of which 50 percent of milk is sold in loose form. Loose milk doesn t ensure consistent quality throughout the year which is ensured by Amul pouch Milk. Amul is looking to garner a market share of 40 percent in Guwahati fresh milk market. GCMMF, which is selling 125 lakh litres per day of pouch milk across India with 25 percent market share in pouch milk category, aims to reach out to 17 lakh residents in Guwahati. Amul Dairy's managing director Dr K Rathnam said that per capita consumption of milk in Assam is 70 grams per person per day while national average is 336 gram per person per day. Zonal in charge of GCMMF, Apurba Misra said, We will reaching out to customers in Guwahati with retail outlets. Nestlé India Nestlé India has launched Kit Kat Dessert Delight first on, India s largest online food and grocery store. The classic KIT KAT coated wafers now comes with a rich indulgent taste inspired by desserts. Bigbasket was the preferred choice for this launch, given its wide customer base and reach across 26 major cities in the country. The product will be launched in a phased manner and is currently available at an MRP of Rs. 55 (50g pack) in select cities and online on bigbasket in these regions. Nikhil Chand, general manager, chocolates and confectionery, Nestlé India, added, We recognise that e- commerce would be a key channel for fast-moving consumer goods (FMCG) players in future. Premium chocolates like Kit Kat Dessert Delight need chilled temperatures to reach consumers in the desired state. This is where bigbasket offers manufacturers an unmatched seamless experience in delivering chilled and frozen products to customers in a very efficient manner. It already possesses expertise in cold storage, and has recently received the Centre s nod to set-up cold chain projects across the country. Andrew Yule And Company Ltd. Diversified state-run company Andrew Yule will spend Rs. 24 crore on two bought-leaf factories it plans to set up in the tea-growing areas of India's northeast, seeking to cushion the business against capacity constraints in the region's gardens. The two factories, the establishment of which was announced earlier by the Kolkata-based Andrew Yule, will come up in Upper Assam and the Dooars in North Bengal. Investments in the bought-leaf factories will be spread over two years, Debasis Jana, chairman and managing director of Andrew Yule, said in Kolkata recently. Bought-leaf factories buy green leaves from small tea growers, process the leaves and sell them. Separately, the company reported sales of Rs crore from operations and other incomes in FY17, up from Rs crore in the previous year. It had a net profit of Rs crore in FY17 as compared to Rs crore in FY16. Meanwhile, the continuing stalemate in the Darjeeling Hills has affected the sales of Andrew Yule's specialty teas. These specialty teas fetch Rs. 5,000-15,000 per kg. However, the company's output from Assam and Dooars gardens have fetched about 5% higher prices this year. The company produces around 10.2 million kg of tea annually BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

46 Spices exports rise 35% in Q1 Spices exports grew by 35% in volume terms during the first quarter of the current fiscal, while the total value of exports touched Rs. 4, crore helped by higher exports of chilli to the global market, Spices Board sources said. The total export of spices rose to 3,06,990 tonnes in terms of volume during April June 2017 as compared to 2,27,938 tonnes in the first quarter of FY17. Chilli became the most exported spice during April June 2017 with the shipment of 1,33,000 tonnes, fetching Rs. 1,198 crore. Garlic has registered the maximum growth in terms of volume and value. It contributed substantially to the overall exports during the period, rising 107% in value terms and 169% in volume. Fennel registered a remarkable growth of 92% in volume and 49% in value through shipments of 13,250 tonnes globally. The exports of other seed spices such as mustard, aniseed and dill seed grew by 83% in volume as compared to the same period last year and saw a 63% increase in value. During the period, 1,220 tonnes of small cardamom, valued at Rs crore, were exported as against 1,106 tonnes worth Rs crore during the corresponding period last year, registering an increase of 10% in volume and 48% in value. Ginger, along with mint products, also contributed significantly to the overall spices exports during April June Increased demand for processed and value added spices resulted in an increase in the exports of curry powder and pastes, along with spice oils and oleoresins, accounting for a significant part in the spices export basket of the first quarter of the current fiscal, board sources said. Spices exports have registered substantial growth during the last five years, registering a compounded annual average growth rate of 10% in rupee terms and 5% in dollar terms of value and India commands a formidable position in the global spice trade. During , a total of 9,47,790 tonnes of spices and spice products valued Rs. 17, crore ($2, million) has been exported from the country as against 8,43,255 INDIAN NEWS tonnes valued at Rs. 16, crore ($2, million) in , registering an increase of 12% in volume, 9% in rupee terms and 6% in dollar terms. FSSAI launches online platform for food inspection, sampling To bring in transparency in food safety inspection and sampling, food regulator FSSAI recently put in place a nationwide online platform and asked states to adopt this system as it would help eliminate discrepancy and make food safety officers accountable. The web-based 'FoSCoRIS' system will help verify compliance of food safety and hygiene standards by food businesses as per the government norms. The new system will bring together all key stakeholders food businesses, food safety officers (FSOs), designated officers, state food safety commissioners on a nation-wide IT platform and data related to inspection, sampling and test result data will be shared seamlessly by all the officials. "This system will give a clear picture to the FSSAI on the real-time basis and helps eliminate any discrepancy, hence inspection is accountable," the regulator said in a letter written to states. The system will ease out the process of sample collection make it transparent and traceable and controls the quality of compliances, it said. The system will ease out the process of sample collection, make it transparent and traceable and controls the quality of compliances, it said. Directing the states to adopt the new system, the FSSAI said this requires a hand-held device with internet connectivity with FSOs. It has asked those states that have already provided hand-held devices to FSOs to straightway adopt the system while other states have been asked to provide such devices to FSOs or on rental and even reimburse mobile expense to them. The states have been told to appoint a nodal officer for this purpose and send the details of the officers of the state food authority for integrating them with FoSCoRIS. In the initial phase, the FSSAI said, it has decided to bear the cost of rental plans for first three months to a maximum of Rs. 500 per month per connection to first ten states and UTs. Basmati rice exports grows 32% in Q1 driven by Iranian demand After a three year consecutive decline in exports, the exports of Indian Basmati rice witnessed a growth of 32 per cent in Q1FY2018, especially driven by demand from Iran, a report said here. Indian Basmati rice exports have witnessed a rebound in the current fiscal with Q1FY2018 registering a 32 per cent growth in exports contributed by 25 per cent increase in realisations and 7 per cent increase in volumes, rating agency ICRA said in a report. This comes after a three year consecutive decline in basmati exports till FY2017 (Rs. 21,605 crore), it said. In the past, despite the volumes holding firm, the exports have been adversely impacted by pressure on realisations from peak of Rs. 77,988/ MT in FY2014 to Rs. 54,011/MT in FY2017, driven by lower demand in the global market as well as lower paddy prices over the procurement seasons of FY2015 and FY2016. Commenting on the trend, Deepak Jotwani, Assistant Vice President, ICRA said, Basmati rice exports in the current fiscal have been encouraging, especially driven by demand from Iran. The Middle Eastern countries are the biggest importers; and also a source of volatility in demand. ICRA expects that the demand concerns in the form of Iran import ban and sluggishness from other key geographies would be overcome and export volumes in FY2018 to be around 4.1 million MT (4 per cent higher than FY2017). In addition, higher paddy prices in the last procurement season and likelihood of firm prices in the upcoming procurement season are expected to push up the average realisations in FY2018, the report said. As a result, export value is expected to grow to around Rs. 26,000 crore in 46 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

47 INDIAN NEWS FY2018, a growth of 21 per cent over FY2017, Jotwani added. Indian ice cream sector grows by Rs. 3,000 cr to Rs. 12,000 cr in one year The Indian ice cream industry is one of the fastest-growing segments in the dairy or food processing industry. From Rs. 9,000 crore in 2016, the ice cream category has jumped to Rs. 12,000 crore in This was stated by Sudhir Shah, managing director, Scoops Ice Cream, and secretary, Indian Ice Cream Manufacturers Association (IICMA), at the seventh essay of the Indian Ice Cream Congress and Expo (IICE), which concluded at the Bombay Convention and Exhibition Centre, Goregaon (East), Mumbai, recently. The two-day event was organised by IICMA and Aim Events, with Bluestar India being the title sponsor. It was inaugurated by Maharashtra s industries minister Subhash Desai and attended by national and international ice cream players. While the ice cream industry in India is growing at the rate of per cent year-on-year, its per capita consumption is a paltry 450ml, vis-a-vis the corresponding amounts consumed in the United States (22,000ml) and China (3,000ml), Shah said. With the improving cold chain infrastructure in the country, coupled with the increasing disposable incomes and the changing lifestyles, the sector has great potential for growth, he added. Rajesh Gandhi, managing director, Vadilal Industries Ltd, and president, IICMA, said, it was just not the per capita consumption of ice cream which was increasing, but also the consumers demand for the delicacy. Gandhi said, Manufacturers are now investing on their capacity expansion, as well as innovating with new flavours, and this event is the perfect platform to share innovative ideas. Shah duly acknowledged the role of ice cream parlours as they didn t just contribute to the companies growth, but to the development of the industry as well. They become the focal points, as ice cream lovers associate with several popular brands through them. After soaring to Rs. 40 per kg, tomato prices plunge in wholesale markets Just a couple of months ago, tomato prices had soared to Rs per kg in wholesale markets and Rs per kg in retail markets in almost all parts of the country. Prices have now dropped down to Rs per kg in wholesale markets on huge supplies entering the markets almost the same time, top industry people said. Top officials of the Vegetable Growers Association of India (VGAI) say that prices are likely to drop further below the Rs. 10 per kg levels for the next few months on ample supplies. The area under tomato has almost gone up three to four times since the previous season but the productivity has reduced by almost 50%, Shriram Gadhave, president, VGAI said. Officials of the Pimpalgaon Baswant Agriculture Produce Market Committee said that with the season in full swing, tomato arrivals were also booming. Gadhave pointed out that with vegetables and tomatoes arriving in other states as well, there is no demand for tomatoes from other states and therefore the supplies are aplenty in the state. This season, the area has gone up almost three times on good rains from around 2 lakh hectares in the state to 5-6 lakh hectares. Productivity, however, has declined to tonnes per hectare from tonnes per hectare because of the various reasons including the rain pattern, he said. Since the area has increased, the production has been compensated. However, farmers are at a loss and consumers are gainers, he said. The crop sown in July-August has come up for harvesting in September and with arrivals increasing in Gujarat and Madhya Pradesh, prices have fallen in almost all markets, he said. Tomato prices have reduced in other states as well in the North. Market observers say fall in tomato prices is a normal occurrence during the monsoon months, from June to September. Centre lifts ban on export of pulses, says move to help farmers get remunerative prices The government has recently lifted the ban on export of tur, urad and moong dal to help farmers get remunerative prices. However, exports of these varieties of pulses can be undertaken after taking permission from agri export promotion body Agricultural and Processed Food Products Export Development Authority (APEDA). At present, only organic pulses and kabuli chana are allowed to be shipped in a limited quantity. In a late evening notification, the Directorate General of Foreign Trade (DGFT) said it has removed prohibition on export of tur, urad and moong dal till further orders. The ban on these varieties has been lifted with immediate effect. Opening of the export of pulses will help the farmers to get remunerative prices and encourage them to expand sowing area in coming season, it said. Exports should be made through customs electronic data interchange (EDI) ports, the notification said. Exports through Bangladesh and Nepal border will be allowed subject to registration of quantity with the DGFT, it said. Removal of export restrictions on urad, tur and moong by the government is a welcome step that has the potential of benefiting the entire value chain beginning with farmer. It will correct price distortions, offer support to pulses selling below MSP and revitalise the milling industry, Pravin Dongre, Chairman, India Pulses and Grains Association, said. This step will improve the returns to farmers and potentially open up greater investments in the sector, he added. Retail prices of tur dal is ruling at Rs per kg in Delhi as against Rs per kg a year ago. The country s pulses production has touched a record of 22.4 million ton in crop year (July-June) as against million ton in the previous year on account of encouragement from the government. 47 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

48 INTERNATIONAL NEWS Asia s beverage market expected to experience unprecedented growth by 2021 By 2021, Asia is predicted to contribute two-thirds of global incremental beverage consumption, with China alone responsible for onethird of the additional volume, according to Canadean s most recent Global Beverage Forecasts report. Alongside with China, India, Indonesia, Pakistan, Thailand and Vietnam are among the key growing markets and are predicted to be the top ten increment volume providers by Packaged water and bulk or home and office delivery (HOD) water, will be the primary driver of incremental volume growth across all these markets, reflecting a growing global health trend but also the opportunities offered by the lack of good quality tap water in emerging markets. Latin America is expected to achieve the second highest incremental volume growth behind Asia, with Brazil being a key contributor to the region increase. There is also a growing important of emerging markets the Middle East and North Africa. Their incremental volume increase is anticipated to be three times that of North America, propelled by a burgeoning population growth and demand for soft drinks. Canadean anticipates that only three developed markets the US, Japan and Germany will feature in the ranking for the top ten highest volume markets. EU and FAO join forces to take action on food waste and antimicrobial resistance Commissioner for Health and Food Safety Vytenis Andriukaitis and the Director-General of Food and Agriculture Organisation of the United Nations (FAO) José Graziano da Silva, today agreed to ramp up collaboration between the two organisations in tackling the problems of waste in food supply chains and antimicrobial resistance. In a letter of intent signed recently, the FAO and the EU pledge to work closely together to halve per capita food waste by 2030, a goal established under the new Sustainable Development Goals global agenda. It also commits them to intensified cooperation on tackling the spread of antimicrobial resistance (AMR) on farms and in food systems. Noting that food loss and waste is linked to many aspects of sustainable development, Graziano da Silva cited the importance of strong partnerships like that between the FAO and the EU in addressing the problem. Globally, one-third of all food produce for human consumption 1.3 billion tonnes - is lost or wasted, each year, causing massive financial losses while squandering natural resources. In Europe alone, around 88 million tonnes of food are wasted each year, with associated costs estimated at 143 billion, according to EU estimates. Meanwhile, the increased use - and abuse - of antimicrobial medicines in both human and animal healthcare has contributed to an increase in the number of disease-causing microbes that are resistant to antimicrobial medicines used to treat them, like antibiotics. This makes AMR a growing threat that could lead to as many as 10 million deaths a year and over 85 million in losses to the global economy by 2050, according to some studies. And in addition to public health risks, AMR has implications for food safety as walls as the economic wellbeing of millions of farming households across the globe. FAO is leading an international effort to improve global measurement of food loss and waste, including the publication of an Annual Global Food Loss Index; the European Commission is also working to develop a methodology for measuring food waste as part of its Action Plan for the Circular Economy. FAO is already an active member of the EU s Platform on Food Losses and Food Waste. In June, the EU Commission adopted a new EU Action Plan on AMR, underpinned by a One Health Approach and fully in line with the WHO Global Action Plan on AMR and the FAO Action Plan on AMR , which focuses specifically tackling the problem within food chains. France steps up organic production as demand grows French farmers and food processors are increasing their investment in organic production in response to growing demand for bio products, according to the latest figures. Data from French industry body Agency Bio revealed that, as of 30 June, 51,490 French farmers and businesses operate in the organic sector. Of these 35,231 are organic producers and 16,259 are downstream companies. This participation rate represents an increase of 9.3% in just six months, Agence Bio noted. In France, 6.5% of the country s total agricultural land is used for organic production. And increasing numbers of French farmers are adopting organic agricultural practices. Nineteen new organic farms (were certified) every day for the first six months of 2017, Agence Bio noted. French consumption of organic products is also largely localised, with 71% of organic products consumed in France produced in the country. Excluding exotic products this figure rises to 81%. Country of origin consumption is an important issue in the French food sector and the country was the first to adopt madatory country of origin labels in certain sectorssuch as meat and dairy. The controversial move has been followed by other European countries, such as Italy and Greece, but its detractors argue that COOL undermine the EU single market. Of the organic products that are imported to France, most are in the ambient grocery category and consist of items such as oils, spices, chocolate and sugar. The European Union accounts for more than half of imports and threequarters of French organic exports are destined for member countries. The French food sector is stepping up its organic production in response to growing consumer demand for organic products, the organisation observed. 48 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

49 R & D UPDATES Genetically modified wheat variety used to make celiac-friendly bread Wheat strains that do not produce the gluten forms that trigger a dangerous immune reaction could be used to replace regular wheat in baked goods, according to a study. The new strains are treated to remove around 90% of proteins called gliadins, thought to be the main culprit behind the symptoms seen in celiac disease. According to the researchers, the new strains, which still contain a small quantity of gluten, can still be used to bake bread amongst other products. Bread from the genetically modified (GM) wheat can be suitable for those who simply want to reduce the intake of gluten, said Dr Jan Chojecki, managing director of PBL Ventures, the business start-up and mentoring arm of Plant Bioscience Limited (PBL). In the lines, the levels of the immunoactive toxic gluten is reduced up to 95%, and sensory tests showed comparable properties of normal bread, and much better than, for example, rice bread. Dr Chojecki added that in terms of physical baking properties, the wheat would not be suitable for large volume bread loaves. For pasta though, which is traditionally made from Triticum durum wheat, there would be no technical obstacle to applying the approach to pasta wheat. The use of genetically modified wheat, especially targeting gluten reduction or elimination has made headlines with news that German company GoodMills Innovation has recently developed a wheat based on ancient grains. These grains, called 2ab Wheat, are the first to be grown and processed specifically for its improved digestibility, suitable for those who are gluten sensitive. Led by Dr. Franco Barro, the team from the Institute for Sustainable Agriculture in Spain, began using a genomic modification technique called CRISPR/Cas to remove the genes that code for the gliadin protein. This task is made all the more difficult as there are no less than 45 copies of the gene for the main problematic gliadin protein. However, efforts from Dr Barro s team resulted in a knock out rate of 35 of the 45 genes. Up to 35 different genes were mutated in one of the lines of the 45 different genes identified in the wild type, while immunoreactivity was reduced by 85%, the study said. Transgene-free lines were identified, and no off-target mutations have been detected in any of the potential targets. In total 21 mutant wheat lines were generated, all showing strong reduction in gliadin content. Dr Chojecki added that along with actual baking properties, the taste and sensory properties of the products produced from this wheat improved on that currently available on gluten-free shelves. He added that the considerable interest he had received from the food industry would need to take into account the GM aspect that formed one part of the complex developmental challenge. Vegan hard-boiled egg developed Students at the University of Udine in Italy have developed a product with the appearance and characteristics of a hard-boiled hen egg that is made entirely from plant-based ingredients. The vegan egg comes in the form of a ready-to-eat product. It is made from a combination of flours from various legumes, vegetable oils, a gelling agent and a vegan salt. Developed by four students working on their masters degrees in food science and technology- it is the hundredth patent registered by the University, Udine noted in a statement. The development followed a yearand-a-half of research in the laboratories of the department of agrofood, environment and animal science at Udine. According to the students, they had to overcome a number of challenges to produce the final product, including technological issues and ingredient choice. The egg is cholesterol-free and gluten-free and would, therefore, be suitable for people who suffer hypercholesterolemia or coeliac disease, as well as consumers who want to reduce or exclude animalderived products from their diets. It can also be manufactured from organic ingredients, the students suggested. The University plans to present the product to companies who may be interested in acquiring the patentprotected process in the coming weeks. According to forecasts from research firm Allied Market Research, the global meat substitutes market is expected to grow by around 8.4% through to Europe is the largest market for meat substitute accounting for 39% of global sales. Globally, European food makers are leading the way in terms of meatfree innovation. Data from Mintel shows that seven out of the top ten markets for alternative protein product launches are European. In the three years ending June 2017, Germany led global innovation in meat substitutes, followed by France, Sweden, Italy and the UK. However, Germany s share of innovation declined in the year ending June 2017 as innovation intensified in Sweden and Italy, Mintel analyst Patty Johnson revealed. In Italy, Johnson said the uptick in NPD activity is a result of massive increases in consumers who claim to be working to reduce their meat consumption. Around half of Italian consumers say they are lowering their red meat intake, while 24% say they are increasing the amount of vegetarian processed foods in their diet, she noted. Meanwhile, in Sweden, the demand driver is retail-based, Johnson continued. In 2016, two of Sweden s largest supermarket retailers, Coop and ICA, launched campaigns aimed at increasing consumer awareness around the environmental impact of eating meat, while also promoting the uptake of meat alternatives as healthier and more humane, she explained. 49 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

50 R & D UPDATES Nanofiltration helps recover blueberry polyphenols from residues The use of nanofiltration membranes enable the recovery of substantial amounts of phenolic compounds in waste residues from processed blueberries, according to a recent study in Food and Bioproducts Processing. Blueberry skins are normally considered as a residual waste product (known as blueberry pomace), after processing has removed the juice. However, the skins of blueberry fruits contain the highest concentration of anthocyanins, a class of polyphenols, by weight. The use of nanofiltration membranes, by researchers at the University of Arkansas, Fayetteville enabled recovery of between 73% and 99% of these anthocyanins. The use of crossflow filtration mode also minimised membrane fouling during the process. The present investigation clearly demonstrated that the nanofiltration technology of membrane based separation can be suitably used for the efficient recovery of total polyphenols (anthocyanins, flavonols and chlorogenic acid) from the blueberry pomace in the class flow mode of filtration, wrote first author, Dr. Alexandru Avrama. Although this initial study was of pilot-plant scale, the establishment of a larger facility could potentially transform the pomace, previously considered as a waste product, into a commercially valuable source of anthocyanins. Swiss scientists create novel process for foams that last essentially forever Ever-lasting foam in ice cream or beer without artificial stabilisers? Swiss researchers have for the first time developed a novel strategy to make foam bubbles last essentially forever. From a sensory point of view, bubbles are important. From a light frothy foam in beer to a light, creamy ice cream that melts in the mouth for a fluffy dough, it is the structure of the bubbles that creates the texture. From a food technologist s point of view, however, they are inherently unstable: sinking, merging, popping and changing the structure of the food matrix. A team of Swiss researchers backed by Nestlé Research Centre, have developed a method for determining bubble strength and structure that could lead to big savings on stabilisers - or being able to swap artificial stabilisers for natural ones - and longer-lasting foams. Ostwald ripening, named after the German chemist and 1909 Nobel prize winner, is when large bubbles become larger while smaller ones shrink and then disappear - extremely difficult to stop or even slow down. Once the bubble ripening beings, it compromises the long-term stability of the foam and surface-active components, such as protein in beer foam, only slow this process down in the short term. Compared to surfactant-stabilised system we gain orders of magnitude or even make the foam last essentially forever. It could be made such that it would just remain stable and not coalesce or ripen. If there is no mechanical force exerted, it would just stay there. Post-doctoral researcher in the team, Peter Beltramo, said the findings would help industry save a lot of materials and thus reduce costs. However, Nestlé s interest in the project was less about cutting costs than cleaning up the labels, particularly for its ice cream portfolio, which sparked the study. The Swiss company is currently rolling out a clean label initiative, dubbed Kitchen Cupboard, which replaces artificial ingredients with ingredients consumers can understand and feel good about when reading the back-fo-pack list. This means simple spices, vegetables, herbs, salt, oils, flours, starches and natural flavours, or ingredients created through basic culinary processes such as fermentation and roasting. Prebiotic nanofibre matrix aids probiotic survival in functional beverages A prebiotic nanofibre matrix that protects beneficial bacteria in the low ph environment of fruit juices could prove an effective encapsulation agent for the probiotic delivery in functional beverages. The material-composed of 50% pectin, 25% nanochitin and 25% nanolignocellulose-provided protection for the probiotic Bacillus coagulans cells when mixed with peach juice at a ph of 3.6 over 5- week storage period of both 4 C and 25 C, according to Polish scientists. The findings could well be of interest to the probiotic food industry, which has seen interest in probiotic-containing fruit juices, soya-based and confectionary products, fuel a global market worth 147,6bn ($176.7bn) in Despite their popularity, the low ph environment of some fruit juices continues to be a challenge for beverage manufacturers, who have turned to microencapsulation in order to maintain a sufficient number of viable probiotics in the product. Among the used for this process, pectin is preferred due to its nontoxic, biocompatible and inexpensive properties. In addition, chitin as a biocompatible and nontoxic polymer aids delivery system in passing through the gastrointestinal tract. Cellulose as a renewable biopolymer and the most abundant renewable resource has demonstrated probiotic protection against harsh gastrointestinal conditions by its inclusion. In a collaboration between Iran s Tarbiat Modares University and National Elites Foundation of Iran, the team began by using a mixture design method to blend pectinbased bionanocomposites with various compositions of nanochitin, nanolignocellulose and bacterial nanocellulose. 50 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017





55 PRODUCTS & SERVICES Thermal Transfer Overprinting Videojet Technologies is a world-leader in the product identification market, providing in-line printing, coding, and marking products, application specific fluids, and product LifeCycle Advantage TM. The 6530 and 6330 Thermal Transfer Overprinters are ideal for flexible packaging applications. When coding applications require content to be printed on products to meet regulatory demands, such as ingredient lists, nutrition statements, traceability information, or use by dates, our CLARiTY TM software helps to ensure that the right information is printed on the right package, time after time TTO-Full-System TTO printers have traditionally been able to print glossy labels and simply sealed flexible film packages. The 6530 and 6330 printers now can also print on newer flexible film package types like resealable pouches, stick packs and sachets, offering customers more choice about how they want to package and code their products. The 6530 and 6330 feature an easyto-use cassette design, which fits ribbon lengths of up to 1200m. Simple ribbon path ensures fast changeovers and a more efficient operation, therefore reducing downtime. Limited wear components are fast and easy to change to help ensure that customers are up and running as quickly as possible. New printhead design is simple to replace and requires no additional operator intervention to return to printing. For further details, contact: Videojet India Unit 101/102, Rupa Solitaire, Building No. A-1, Sector-1 Millennium Business Park, Mahape Navi Mumbai (M.S.) India T: E: W: Novel Confectionery technology and the World s First 3D Printing Process to Use Gum With Candy2Gum,from Wacker it is possible to produce innovative chewy candy that turns into chewing gum after a short time the mouthfeel and chewing experience are absolutely unique. The new technology does not only alter the texture of confectionery. It also opens up new opportunities for flavors and ingredients that, until now, were unheard of for chewing gum fruit juice, coffee, milk, caramel, chocolate, coconut and plant extracts. Now, a multitude of water based, fat-containing and natural ingredients are available for use in chewing gum. The secret behind this confectionery innovation is the production process Candy2Gum products are simply boiled. Conventional chewing gum, on the other hand, is made in a dry kneading process. Waterbased and fatcontaining ingredients, such as fruit juice and cocoa, are exactly what the traditional kneading process cannot handle. Not so with Candy2Gum. Because the production process is similar to making chewy candy, standard sugarconfectionery cookers can be used. Wacker offers a suitable premix for this: Capiva C03. The premix is just added to the candy mass and a simple piece of chewy candy becomes an innovative Candy2Gum product. Wacker 3D Printing Process to use Gum With Candy2Gum technology, it is now possible to produce confectionery goods that begin like a piece of chewy candy and turn into gum as they are being chewed. On top of this, they feature completely new flavors and ingredients. Capiva C03., is insoluble in water, but it melts fully, which means it can be blended homogeneously. The fact that Wacker s premix is ideal for use in both sugary and sugar-free candy mixtures opens up numerous opportunities for novel confectionery products. Wacker is presenting the world s first 3D printing process to use chewing gum. Wacker s experts have developed a novel product formulation specifically for printable gum and have optimized the software and hardware for this sophisticated food matrix. As a result, chewing gum can be formed in many shapes, not just as sticks, balls and pellets. Whatever is needed, whether a name, logo or life like miniature figure, this new technology can produce gum in a wide range of colors, shapes and flavors individually personalized. For further details, contact: Wacker Chemie AG, Germany E: Wacker Chemie India Pvt. Ltd. T: +91 (22) W: Rotary Spray Balls Tank cleaning device is self rotating spray balls that cleans the Tank internals from small vessels to large vessels. The Sani Nano / Sani Moto are driven by the cleaning fluid which is spread out in cuts through knives in uniform pattern so that all the surfaces are being washed by the powerful jet. Two of these cuts are displaced from the centre line which provides the necessary reaction force to rotate. The Optimal pressure is 2 Kg/ cm 2 equivalent to normal CIP Pressure. Spray Balls Application:- CIP Application Breweries Dairy Pharma Industries Installation:- Effective cleaning radius may vary with sticky nature of product with vessel surface. Require to install in vertical 55 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

56 PRODUCTS & SERVICES position. Operating pressure and flow rate should be available at inlet connection. For bigger size tank, two or three may be more advantageous. For further details, contact: Parksan Filters Pvt. Ltd. # 4 Vora Industrial Estate No. 3, Navghar, Vasai Road (E), Dist. Palghar (M.S.) India T: M: E: W: De-Mineralization Plants/Reverse Osmosis Plants Aguapuro offers De-Mineralization Plants, available in two types, mainly Two Bed DM Plants and Mixed Bed DM Plants. However, DM Plants are also available with Weak Base & Strong Base Cation & Anion Exchanger. DM Plants are also available with Degasification System to remove alkalinity physically without using chemicals (saves NaOH) Aguapuro offers commercial reverse osmosis Units which consists of 6 stages of Water Purification using Multi Media Filter unit, Activated Carbon Filter unit, Water Softening of Anti Scalent Dosing System, 5 Micron Cartridge Filter unit with RO Membrane purification through micron rating Membrane Filter and Post purification of UV Sterilization. DM-Plants Aguapuro also offers commercial range of Water Purification Systems which are widely used in for Hotels, Hospitals and offices etc. for purification of Water having less Salts (municipal water). These units are consists of Micron Bag and Cartridge Filter unit for removal of suspended impurities, Activated carbon cartridge Filter unit for removal of organic impurities and Ultra Violet Sterilization System of eliminate bacteria and virus. Aguapuro offers Domestic Reverse osmosis Units which consists of 5-6 stages of Water Purification using Pre Micron, Activated carbon Granular and Activated carbon Block cartridge filtration, RO Membrane purification through micron rating Membrane Filter and Post Carbon for colour removal and taste improvement. For further details, contact: Aguapuro Equipments Pvt. Ltd. 416/417, Jognal Industrial Complex, Bldg. No. 9, V. N. Purva Road, Sion- Chunabhatti, Mumbai (M.S.) India M: , E: W: UHT Sterilizer and Aseptic Pouch Filling Machine Goma, an ISO 9001 engineering company has more than 25 years experience in designing, manufacturing, execution of projects on Turnkey basis for Milk, Yoghurt, Flavoured Milk, Cheese, Butter, Ghee, Ice-cream projects. Goma has successfully executed Dairy & Fruit Juice plants in India and abroad on Turnkey Basis. Goma has ventured into UHT Sterilisation for Milk, Flavoured Milk, Drinking Yoghurt & Juices. The UHT steriliser is supplied in technical collaboration with renowned international company. The UHT sterilization is the process of heating the product upto C Sterilsation is that the original flavour, texture and nutrients contents are preserved because of rapid heating and cooling. UHT Sterilizer Long shelf life of days at ambient temperature. In conventional method pasteurised milk is packed and stored under refrigerated conditions before consumption which has shelf life of 3-4 days. Aseptic Plastic Pouch Filling Machine With Aseptic Plastic Pouch Filling machine, sterilized product is filled at ambient temperature under aseptic condition at C in plastic pouches of 3/5 layers coextruded film. This gives shelf life of days for a 3 layer film and days for a 5 layer film. The product can be kept under normal room temperature and requires no cold transport and storage. Goma's Aseptic Plastic Pouch Filling Machine is a high speed machine which is operated automatically through a PLC. The machine is double head and sterilization of the film is done by H202 (Hydrogen Peroxide and UV Treatment). It is under positive air pressure to maintain aseptic conditions within the machine. The machine is provided with inbuilt CIP system. For further details, contact: Goma Engineering Pvt. Ltd. L.B.S. Marg, Majiwada Thane (M.S.) India T: / E: W: 56 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

57 PRODUCTS & SERVICES Juice/Edible Oil Filling Machine G-Tech Packaging Juice Filling Machine comes with automatic operation support and is ideally suited for meeting the filling demands of juice, beverage, water and other liquids. Based on rotary filling method, these machines find suitability for handling of various kinds of water-thick and low viscosity products. Juice Filling Machine Features: High speed operation support, suitable for use in food sector. Stainless steel parts for hygienic performance. Simple operation and less maintenance requirements. Single machine can be used on different bottles having different shape/height G- Tech Packaging Automatic Edible Oil Filling Machine is designed and developed using latest technology and find suitability for filling viscous liquids. These are suitable to be used in oil plants and come with linear type filling. Further, its electromechanical as well as instrumental integration control support also assure of reliable performance. Automatic Edible Oil Filling Machine Features: High capacity designs with advanced PLC and touch screen controls for accurate operations. Vacuum antidropping device for no leakage performance. Frequency control and photoelectric detecting system among others. For further details, contact: G- Tech Packaging Solution Plot No. 517, Road No. 41, Opposite Minal Hotel, Near Odhav Water Tank, Chotalal Chawl, Odhav GIDC Ahmedabad , Gujarat, India Mob: W: Lidding Foils V.S. Enterprises are manufacturing lidding foils of different sizes for plastic and pet jars. The foils are attractive and safe for various products. It is used for Mineral Water, Edible Oil, Curd-Yogurt, Food Colours, Lubricants, Cosmetics, Powders, Chutneies, Tablets, Supari, Pickles, Candy, Malt, Tea etc. Lidding Foils For further details, contact: V. S. Enterprises Gala No. 6&7, Laxmi Industrial Estate, Penkar Pada Road, Nr. Dahisar Check Naka, Mira Road (E), Dist. Thane , (M.S.) India T: / E: Spray Drying Solutions Drytech Processes (I) Pvt Ltd. specializes in the art of spray drying and is Asia's largest spray dried Gum Arabic manufacturer. It possesses a basket of various product categories such as Gum Arabic, fruit and vegetable powders, seasoning ingredients, milk proteins/caseinates, natural colorants, fat powders, beverage whitener, soluble dietary fiber, etc. With its more than two decades of experience in manufacturing spray dried products, Drytech has established specialty in spray drying 100% pure tomato powder, orange powder and up to 80% fat powder. We currently hold a capacity of 18000MT per year. With their cutting edge technology and state of the art facilities they manufacture products with superior quality. Spray drying facility consists of six spray dryers-including atomized disc and nozzle type dryers. The company strives to expand its range of products and hence every year it adds on a new ingredient to their profile and help customers achieve cost benefits with quality product. Drytech with its well-equipped Quality and R&D laboratory, technical know-how and customer understanding, has the ability of delivering client's requirements. They are the best co-partners for spray drying and co-packing of infant and clinical nutrition. Their range of products serves various segments of the food industry such as flavor and flavor microencapsulation, beverages, confectionery, bakery, savory, infant and sports nutrition, etc. For further details, contact: Drytech Processes (I) Pvt. Ltd. B-45, Girikunj Industrial Estate Off Mahakali Caves Road, Andheri (E) Mumbai (M.S.) India T: E: W: Filter Media Kumar Process Consultants & Chemicals Pvt. Ltd., are manufacturers of quality filters for the last 20 years. They offer a wide range of filters such as bag filters, stalked ring filters, cartridge filters, activated carbon filters and many more. The filters supplied by them are used in the entire spectrum of beverage industry for soft drinks, packaged fruit juices, whiskies, beers and brandies. The filters impact ultra fine clarity and right consistency. Their filters are used by all the mineral water 57 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

58 PRODUCTS & SERVICES manufacturers and mineral water plant suppliers all over India and Nepal to ensure consistent quality which conforms to WHO/BIS standards for potable water. The company has installed a pilot plant facility at their Bhandup R&D Centre in Mumbai to evaluate a suitable filtration system. The in-line conical filters are cost effective and widely accepted in the country. Filter housing with sanitary finish, cleanable and disposable type filter cartridges having porosities ranging from 100 microns to 0.01 micron are offered for filtration of SVP/ LVP liquid orals, DM/DI water, steam, compressed nitrogen. Wide Range of Filters All the filter cartridges and discs are made of chemically compatible materials like Polypropylene, Nylon, PVC, PVDF, PTFE, Glassfibre, Sintered Bronze, Sintered SS, impregnated paper etc. Filters Housings are fabricated from Stainless Steel, Carbon Steel etc. Lining Rubber, FRP, PVDF are also undertaken as per client's requirement. For further details, contact: Kumar Process Consultants & Chemicals Pvt. Ltd. 4 & 5, Bhagtani Enclave Sonapur Lane Off. LBS Marg, Bhandup (W) Mumbai (M.S.) India T/F: (50 lines) E: W: Asafoetida (Hing) Laljee Godhoo &Co. was started in 1894 by Shri Laljee Godhoo. At that time the company exclusively dealt in 'Lumps' of Hing (Asafoetida) that was prepared manually by hundreds of workers employed by the company. Sale of Asafoetida initially started in Mumbai, after which it spread to South India which is their primary market today. 'Hing' or 'Asafoetida' remains an integral part of India Cuisine, Culture and heritage. Today, their product is available in most markets overseas. USA, UK, Canada, UAE, Malaysia, Singapore, Australia, Japan and New Zealand are some of the countries that avail their product. Asafoetida was one of the most commonly prescribed herbs in the 19th century in the treatment of hysteria and for many symptoms associated with mood swings and depression, or in ayurvedic terms "Asafoetida is a grounding herb that can therefore balance an overactive, over emotional, turbulent system." Uses of Hing: Asafoetida is useful as a digestive spice that has the additional benefit of lowering cholesterol and reducing gas. Fighting influenza: Asafoetida was used in 1918 to fight the Spanish influenza pandemic, asafoetida may serve as promising lead compounds for new drug development against influenza A(H1N1) viral infection. Remedy for asthma and bronchitis A folk tradition remedy for children's colds: it is mixed into a pungent-smelling paste and hung in a bag around the afflicted child's neck. Antiepileptic: Asafoetida oleo-gumresin has been reported to be antiepileptic in classical Unani, as well as in ethnobotanical literature. Antidote for opium. For further details, contact: Laljee Godhoo & Co. 213, Samuel Street, Masjid Bunder,Mumbai (M.S.) India T: E: Multilane Sachet Machine The Innova MVA800 from Clearpack vertical forms, fills and seals 4 side sealed sachets. It is indicated for monodoses which require high quality sealing and big production outputs. Enclosed structure pressurise the filling group area & unwinder area separately in order to avoid any entry of dust and pollution. Driven by mechanical motion servo and controlled by industrial PC that helps in easy maintenance, local connectivity or assistance via web. Very flexible on formats, it is capable to form sachets with three different compartments that are already pre-cut. User friendly and change of sachet length through touch screen. Standard version produce sachets of 40 mm width per 10 lanes and get to 500 sachet/minute. Multilane Sachet Machine Fully enclosed structure, ready to work with positive pressure and integrated laminar air flow. Up to two dosing units are reversible/ interchangeable giving the possibility of different machine configurations and filling combinations. It can be used for food, cosmetic and pharmaceutical industries requirements for dosing powders, granules, solid, liquid and pasty. For further details, contact: Clearpack India Pvt. Ltd. A10, P.S Plastic House, 2nd Floor B Cross Road, MIDC, Andheri (East) Mumbai (M.S.), India T: E: W: Liquid Handling Equipment Inoxpa is a Spanish multinational company pioneered in manufacturing of world class equipment for the Food, Beverage, Dairy, Pharmaceutical, Cosmetic and Wine-making industries, offering the best quality equipment since BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

59 PRODUCTS & SERVICES The inline high shear mixers offer a possibility to pump, disperse, homogenize and emulsify products with one and the same equipment with particle size reduction to 100 microns. The inline mixer is a perfect solution for any production plant where the process requires a mixer but a vertical tank or bottom tank cannot be installed due to shortage of space. Inline Mixer ME-4100 Applications:- Sugar syrups, juices, soda, soft drinks, coconut milk, etc. The LR/LM side entry agitator is used to install in storage tanks at the slanted position for effectively homogenizing the products in the tank. Due to its design, the agitator shaft creates a high flow to impel the product to rise from the bottom of the tank to the surface which leads to an effective mixing solution. The sanitary design of the agitator makes it ideal for food, diary & beverage industry. For further details, contact: Inoxpa India Pvt. Ltd. S. No. 83, Hissa No. 2/6/A, Anant Industrial Area, Shivane, Pune (M.S) India T: , M: E: W: Homogenisers Micron has designed and developed High Pressure Homogenisers for products like Milk, Flavoured Milk, Ice Cream Mix, Dahi, Lassi, Tomato Paste, Tomato puree, Juices, etc. The Homogeniser provides a smooth texture & better viscosity to the products. In Milk it reduces the fat particle size which gives the Milk a new appearance. Apart from the food processing industry, Micron has supplied High Pressure Homogenisers for various applications like Chemicals, Pharmaceuticals, Paint, Wax and other related industries. Compressed Air Dryer - Desiccant Type It is best to ensure that compressed air is dry and clean before it is used in any pneumatic process. Moisture is always present in the compressed air along with dust particles, oil (oils particles are introduced by lubricated air compressors) and solid contaminants which can adversely affect air quality. If the compressed air is not dry there will be corrosion in compressed air pipe line, pneumatic tools and systems which will lead to their malfunctioning. The only positive means of moisture removal is the installation of Compressed Air Dryers. In most cases Desiccant Dryer are suitable where application require ADP upto -40 C to - 60 C (-40 F to -76 F). Side Entry Agitator LR/LM Applications:- Additives, juices, butter milk, whey, soft drinks, etc Inoxpa also a global leader in the manufacture and sale of stainless steel process components and fluid handling equipment, mixing skids, CIP skids, product recovery systems, pasteurizers, manifolds, process automation, pumps, agitators, blenders, mixers, valves and fittings. 'Micron' Homogeniser The Homogenisers are available from capacities as low as 50 ltrs/hr to ltrs/hr. The Higher capacity Homogenisers are available with Forced Lubrication & Hydraulic Pressure adjustment system. The compact design of the machine has a very low maintenance. The specially designed chamber helps to change the Plunger Packing from the front side, this means more life to rubber parts that is reduced maintenance time and cost. For further details, contact: Micron Industries Pvt. Ltd. Plot No. R-710, T.T.C. Industrial Area MIDC, Rabale, Navi Mumbai India T: E: W: Desiccant Air Dryer Desiccant Dryers are based on the principle of heatless regeneration or heated regeneration and the physical properties of their desiccant to adsorb and desorb the water vapours. It uses pressure swing principle / temperature swing to regenerate the desiccant bed. Desiccant Dryer are offered in four options as a complete range : Heat of Compression, No loss Split Flow, Blower reactivated and standard heatless type. The standard units in certified ratings are offered from 6 Nm3/hr to Nm3/hr. Special units can be built to handle any pressure and air capacity with atmospheric dew points as low as (-)70 C. Special features of Dryers include: reliable and long life valves and switching devices, solid state controls, microprocessors based optional DelSmart card for continuous 59 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

60 PRODUCTS & SERVICES monitoring, readouts, energy conservation & fault detection alarms. Delair India, a Pahwa Group company, specializes in designing, engineering and manufacturing of Compressed Air and Gas Drying Systems - Refrigeration & Adsorption type. The company is largest in compressed air treatment in terms of numbers of units sold, customer base, sales & service network, and capacity of units sold. Delair manufactures Refrigeration Dryers, Desiccant Dryers, Gas Dryers, Air Receivers, After Coolers, Moisture Separators, Air Filters and Auto Drain Valves. For further details, contact: Delair India Pvt. Ltd. Gurgaon, Haryana, India T: E: W: Enzymes Advanced Enzymes is a research driven company with global leadership in manufacturing of enzymes. The company offers a large variety of quality enzymes for food preparation from single enzymes to blend of multiple enzymes. Enzymes for fruit & vegetable processing help increase juice yields, get drier pomace and improve overall processing economy. Enzymes also help reduce viscosity or improve consistency. The company offers various solutions as following:- Faster & Efficient Juice Extraction from Apples & Pears Clarification /Depectinization of Juices Mace- ration, Colour Extraction and Depectinization of Grapes, Berries & Beetroot Cloud Stability for Citrus Juices Juice Clarification of Stone & Tropical Fruits Vegetable Juice & Oil Extraction Fruit & Vegetable Firming French Cider Production De-Bittering of Fruit Juices Improving Throughput and Membrane Cleaning. The enzymes are used in various industries such as Baking, Brewing & Malting, Dairy & Cheese Processing, Fruit & Vegetable Processing, Oils & Fats Processing, Protein Modification, Starch & Grain Processing, Wine Processing, Yeast Processing, Speciality Application. For further details, contact: Advanced Enzyme Technologies Ltd. Sun Magnetica, 'A' Wing, 5th Floor, LIC Service Road, Louiswadi, Thane (W) , (M.S.) India T: E: W: Pick Fill and Seal Machines Standup Pouch [Doy Pack] is a unique and flexible self-standing package, which can contain a variety of products, It can protect delicate foods, beverages and medicines from outside elements such as oxygen, ultraviolet rays, humidity, and bacteria. This type of pouch has been chosen by many companies as packaging for its advantages in preserving the products, ease of handling/transport, self standing capability and last but not the least for its variety of closure options. Doy is ideal for a growing list of packaging applications - Food, Pharma, Cosmetics and Industrial. Many products become more "user friendly" when packaged in Doy style pack. In addition to Doy Pack these machines can also handle other preformed pouches. Pick Fill & Seal Machine Starpac's PFS1 & 2 are primarily Pick, Fill and Seal machines with the provision for an optional add on module for forming the pouches on line; thus making it the first modular Form Fill and Seal machine for Doy in the world. These machines can be customized to handle many more variants of the same like zip lock, slider zip, spout, profile seal, flat bottom etc. Salient Features Linear Pick Fill and Seal machines both in single and duplex formats, Highspeed operation thanks to a servo driven indexing unit, PLC based with touch screen controls for ease of operation, Can be synchronized with our Powder, Liquid, Paste, Weigh or Custom built fillers/feeders, Can handle standup (Doy), three side seal, center seal or shaped pouches, PID based heater circuitry linked to PLC, Product settings menu on the PLC to facilitate very quick changeover, No pouch-no fill and No fill-no seal option available by default, Wash down frame structure with CIP provision Very less moving parts compared to other Doy machines, Top stable unit for a quick changeover from one pack height to another with programmable base conveyor, CE certified electrical and electronic components, Host of diagnostic alarms built into the PLC program, Catering to all safety norms of CE, Optional attachments: Multi product filler, Pouch forming unit, Pick & place unit for filled pouches, Outfeed Turn table, Gas flushing unit, Batch embossing on seal, Inkjet printer, Contact Coder, Straw/Spoon dispenser For further details, contact: Starpac India Ltd. AC22B, Sidco Industrial Estate Thirumudivakkam,Chennai (T.N.) India. T: M: E: W: Beta-Carotene Divi's Nutraceuticals is one of the world's leading suppliers of carotenoids, vitamins and other feed ingredients to the Pharma, Food and Feed Industries. The carotenoids are classified into Human Nutrition & Health. Animal Nutrition & Health. Beta-carotene is one of a group of red, orange, and yellow pigments called carotenoids.beta-carotene is converted to vitamin A, an essential nutrient. It has antioxidant activity, which helps to protect cells from damage. Beta-Carotene is available as Suspensions/solutions [Oil Based formsused as coloring or fortifying agent in preparation of foods and dietary ingredients] Beta-Carotene 7%, 11%, 22%, 25%, 30% It is also available as Powders [Dispersible grade forms are 60 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

61 PRODUCTS & SERVICES used as coloring in preparation of foods. Direct compressible grade forms are used as dietary ingredient in preparation of dietary supplements] Beta-Carotene 20% DC, 20% DC/AF, 20% DC/B, 10% DC, 10% DC/AF, 10% DG, 10% DG/Q, 10% DG/F, 7.5 DC/AF, 5% SD, 1% SD, 1% SD/C Emulsions [Dispersible in water] Beta-Carotene 1%, 2%, 5%, 10% - Emulsions It is used in Butter, Margarine, Fats, Oils, Cheese, Soft drinks, Ice cream, Yoghurts, Desserts, Flour and sugar confectionery, Jellies and Dietary Supplements. Health benefiting role of beta carotene are many. Beta carotene has powerful antioxidant function that help the body scavenge free radicals, and thereby limiting damage to cell membranes, DNA and protein structures in the tissues. For further details, contact: Divi's Laboratories Limited Divi Towers, 1-72 / 23 (P)/ DIVIS / 303, Cyber Hills, Gachibowli Hyderabad , Telangana, India T: E: W: Filtration Equipment Unipack Machines an IS/ISO 9001:2008 certified company are designers, engineers and manufactures of machinery and equipment for Food & Beverage, Distilleries Breweries, Packaging consumer industires. They have solution for any filtration problems. Vertical Filter Press Their other range of products are Linear Vial / Bottle washing machines Liquid Filling & Powder Filling rubber stoppering & Aluminium Cap sealing machines for vials Zero hold up / Sparkler Filter Press Membrane Filter Holder LIn Line Filter Holders Basket / Bag / Cartridge Filters and many more. They also supply different sizes of Filter Sheets & Filter Modules of Major International Brands For further details, contact: Unipack Machines Pvt. Ltd. 8, Krishna Mahal, 2nd Floor, D Road Churchgate, Mumbai (M.S.) India T: / E: W: Expanded Snack Foods Foram Foods, since the last 12 years, manufactures Directly Expanded Snack Foods on fully automatic American Extrusion Lines, untouched by hand, in a variety of shapes like Corn Balls, Curls, Rings, Sticks, Kurkure which are fast moving products in the market. Good news for all namkeen manufacturers to avail these unflavored expanded crisp material in bulk and by simple process of flavoring make crispy Ready-To-Eat Snacks. The fast moving Cheese Balls, Onion Rings, Masala Loops, can be made and marketed in local areas with handsome profits with low investment. By reducing moisture content and flavoring in coating pan, gives high value addition to the product. Major namkeen manufacturers like Mota's Garden, Chheda, A-1 Wafers, Ronak, Mousmi, Asian, Gala etc., and many namkeen makers in western and southern India are making these value added Ready- to-eat snacks and marketing as their own brands. Extruded and expanded Corn Puffs & Rice products are made in IITST mode, where by it retains its nutritional values. Hygienic surrounding and packing gives shelf life of four months to the unflavored material. For further details, contact: Foram Foods Pvt. Ltd. 8, Amar Industrial Estate, Navghar Road Behind Shilpa Hotel, Bhayander (E) Mumbai (M.S.) India T: / E: Flavours & Fragrances Ultra International Limited established in 1989 are reputed manufacturers of Food Flavours, Fragrances, Essential Oils and Perfumery Compounds. It is internationally renowned for its innovative approach to meet customer expectation. The professionals of the company, design and develop intricate and complex Flavours using Essential Oils, Aroma Chemicals, specialty products, Essences & Distillates. They have a highly equipped flavour & fragrance R&D laboratory with trained & experienced personnel to develop new products. The laboratory is approved by DSIR, Ministry of Science & Technology, Government of India. Quality is an integral and vital part of Ultra International with their finished products meeting international Accepted Standards - ISO 9001:2000 & :2004 Certification. "Ultra" is in an enviable position of being a market leader in the development of basic ingredients used in all Flavours which allows their team of Flavorists to create a wide range of unique flavours at competitive prices. For further details, contact: Ultra International Ltd. 304, AVG Bhawan, M-3, Connaught Circus, New Delhi , India T: / , E: W: Automatic Ice-Cream Cone Baking Machine Established in 1991, R&D Engineers is India's foremost manufacturer of baking machines for Wafer Biscuits, Ice Cream Cones and Rolled Sugar Cones. The Automatic Ice-Cream Cone Baking Machine of "ZA-W" Series are efficient ovens for the large scale production of all kinds of Ice cream cones, moulded sugar cones, cups and hallow wafers. According to the output required these machines are supplied with 12,18,24,30 or 36 baking moulds or higher. These ovens can be heated by Liquid Petroleum Gas (LP Gas) or Electricity. An automatic stacking device can be supplied as an extra. The machine is driven by motor with a variable speed attachment. 61 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

62 PRODUCTS & SERVICES ZAW Automatic Cone Baking Machine The baking speed/period is adjusted between 1-4 minutes.(approx). These baking moulds are mounted on carriages fitted onto an endless chain. These moulds pass under an automatic batter depositor at a selected speed between 90sec. to 3 minutes. The batter pump is synchronized with the movement of the moulds to ensure accurate injection of the batter into the center of the mould. On emerging from the oven an automatic stripping device removes the waste batter. These moulds automatically open and the baked cones are ejected onto the stacking conveyor and are subsequently packed. The baking moulds are manufactured from special quality cast alloy to ensure dimensional stability, homogenous and dense surface; to enable thermal stability and heat accumulation and excellent thermal conductivity. The diameter of cones decides the number of cavities in the moulds. The construction of the mould carriages is so designed to give a quick changeover from one set of moulds to another for the production of a different size of cone. The ovens are built with rigid steel frames of welded construction to eliminate distortion. For further details, contact: R & D Engineers A-41, IDA Kukatpally, Phase II, Road No. 4, Hyderabad (A.P.) India T: / F: E: W: Food Ingredients Brenntag Ingredients (India) Pvt. Ltd. is an experienced partner throughout India, offering a reliable supply of high quality ingredients from all over the world. Committed to building bridges between food producers and ingredient manufactures, their shared experience, market knowledge and technical application expertise enable clients to make the most out of trends and development. Their product portfolio includes: Antifoaming agent Brew procesing aids Colors (natural) Decorations and inclusion (bakery, confectionery, chocolate, ice cream, frozen dessert, cereals) DHA-Omega 3 ALA L Carnitine Emulsifier Enzymes (bakery, starch, alcohol, brewery, juice, meat, dairy) Fat powder Fiberdietary:- functional, insoluble, soluble Foaming in beer Food acids (citric acid, lactic acid, sodium lactate) Hydrocolloids-pectin Carrageenan Gums (gellan, xanthan) CMC Pectin Modified starches Natural extract-grape seed Herbal (tea, vegetable, fruits) Taste improvers (GDL/Sodium Di acetate), Yeast for alcohol. For further details, contact: Brenntag Ingredients (India) Pvt. Ltd. 301, 3rd Floor, Ackruti Centre Point MIDC Andheri East, Mumbai (M.S.) India T: E: W: Automatic Powder Filling Machines Superpack Packaging Machines automatic auger/powder filling machines with linear automation are unique with respect to container interchangeability with minimum size ports, quick change over, minimum down time and is highly operator friendly. The range of automatic powder filling machines have features like: 1. Available in single or multiple head versions to increase filling capacity, with every additional head 2. Height adjustment for various container heights 3. Optional vibrator with VFD, for compacting of the powder in the containers 4. Dust Extraction system 5. Line automation with SS conveyor, with 'stop-release line automation, 'no-bottle-no-fill controls' with a Microprocessor controlled electric panel Automatic Powder Filling Machines Superpack Packaging Machines is into design, manufacture and supply of high quality automatic and semiautomatic filling machines in single and multi-head variants. Superpack manufactures filling lines for powders, viscous and free flowing liquids, granular products, pickles and pastes. For further details, contact: Super Pack Packaging Machines Pvt. Ltd. 208/3, Phase 2, IDA, Cherlapally, Hyderabad (A.P.), India T: , E: W: Natural Food Colors With VarnaColor, ITC Colors offers clients a modern palette of colours that are custom-tailored to sophisticated consumers. The VarnaColor spectrum makes food look appetizing, fresh and unmistakable, giving your product that certain something. VarnaColor colors emphasise each food's flavour and character: a Cherry- flavoured wine gum can be a brilliantly tantalizing red. Bourbon vanilla ice cream has exactly the right subtle shade of yellow. And orange soda not only tastes of orange, it looks like it too. VarnaColor can be used to pep up colors which have faded during production. VarnaColor feature two kinds of products : VarnaColor concentrated colors which occur in nature-authentic colors for delicious products. VarnaColor coloring foods - all natural and labelling friendly. VarnaColor has many products which are obtained from plants. One example is 62 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017





67 PRODUCTS & SERVICES chlorophyll, while other substances such as carmine also have natural origins. As the name suggests, VarnaColor colors are either derived from nature or synthetic but share the molecular structure of natural colors. VarnaColor coloring food are juices, juice concentrates and extracts from fruits and plants which tint and dye food. These materials can be obtained directly from nature itself: from grape, hibiscus, bell pepper, beet root and other plants. The key advantage for manufacturers is that coloring food can be listed as an ingredient used for coloring, not an additive with an E-number, and there are no restrictions on maximum quantities used. The labeling advantages VarnaColor coloring food makes them the perfect choice for products which emphasize naturalness. They are ideal for coloring beverages, candy, dairy products & ice cream. For further details, contact: ITC Colors 150/151 Reay Road (West) Mumbai (M.S.) India T: E: W: Sanitary Manually & Pneumatically Butterfly Valve Swastik Enterprises, A well established, reputed & well known manufacturer of Dairy Equipments and it's Allied Products in India, since last 35 years. Swastik is today successfully voyaging through the Dairy Equipments of the India and Overseas. A Leading manufacturer of sophisticated equipments for the Dairy Industry. Swastik has always built the best machinery with the latest technology and has never cut corners where quality is concerned. Swastik has over the past 3 decades, continued to be at the facefront in its field. The company has maintained an un waveing commitment to its customers by being proactive in supporting their needs and by providing quality individualized solutions according to their specific need. The company also maintains a rigorous quality assurance program along with R&D efforts in order to provide a cutting edge in the manufacture of Dairy Equipments. Swasitk manufacturing unit, especially and exclusively for manufacturing of SS Centrifugal Milk Pumps / Sanitary Valves & Fittings of Various Models / Sizes, by implementing latest developed technology and design with unique feature, ranging from 0.5 Hp to 10.0 HP to cater the needs of Dairy/Beverage / Chemical / Pharma & Food Processing Industries. Butterfly Valve Application Stainless Steel Hygienic Butterfly Valves, which are very suitable application for Dairy, Beverages, Chemicals, Pharma & Food Process Industries. Standard Design & Features The valve consists of two valve bodies. The valve assembled by means of nut & bolts. The valve consists of flap disc, bushes & seal ring. The valve's disc is highly polished and crevice free which is easily cleaned. Ptfe stem bushing ensures the extra smooth disc rotations. Minimum flow resistance/ pressure drop. SVP butterfly valves offers great durability and easy of use for wide range of service. Easy to install & maintain, butterfly valve close under pressure to form a leak tight seal. For further details, contact: Swastik Associates Shed No. 1, 2 & 3, Sr. No. 30/7, Dhayari - Pune (M.S) India T: , E: Revolutionary Triple Quadrupole Mass Spectrometer Agilent Technologies Inc. (NYSE: A), introduced the newest member of its family of triple quadrupole liquid chromatography mass spectrometers (triple quad LC/MS) at the Analytica Anacon India, held on September in Hyderabad, India. The Ultivo triple quad is a transformative approach to LC/MS that integrates several hardware and software ATTENTION: CONSUMERS & ACTUAL USERS AVAILABLE IMPORTED & INDIAN FOOD CHEMICALS AND INGREDIENTS AMINO ACIDS ANTIOXIDANTS AROMATICS AGRO CHEMICALS ADDITIVES ASPARTAME BHA ASCORBIC ACID BAKERY CHEMICALS BREAD IMPROVERS BEVARAGE CLOUDING AGENTS BHT CONFECTIONERY CHEMICALS CALCIUM CHLORIDE CALCIUM SALTS DAIRY CHEMICALS DEFOAMERS DOUGH IMPROVERS DIETARY CHEMICALS DEXTROSE EMULSIFIERS ENZYMES ESSENTIAL OILS FATTY ACIDS FOOD PRESERVATIVES FOLIC ACID GMS GUM XANTHAN GUM OF DIFF.GRADES GELLING AGENT HERBAL CHEMICAL & EXTRACT IODINE & SALT L-LYSINE LACTIC ACID LIQUID GLUCOSE MINERALS MALTO DEXTRIN MANNITOL MSG NIACIN NIACINAMIDE NUTRACEUTICALS PROTEINS POT. SORBATE & SALTS PROPYLENE GLYCOL SWEETNERS SOLVENTS STARCH SACCHARIN SORBIC ACID SOD. CITRATE SORBITOL POWDER/LIQ. SSL SORBITAN ESTERS STABILISERS TWEENS VANILLIN VIT- A VIT. B1/B2/B6/B12 VIT. C/D3/E/ H/K/P VITAMIN PREMIX VETERINARY DRUGS & CHEMICALS WAXES ZINC SULPHATE & SUPPLEMENT NUTRACEUTICAL RAW MATERIALS CLA DHA FERROUS FUMARATE SMBS INVERT SUGAR TBHQ : CAN ALSO OFFER OTHER IMPORTED OR INDIAN CHEMICALS ON REQUEST : :PLEASE CONTACT: UMA BROTHERS C-110, BHAVESHWAR PLAZA,1 ST FLOOR, 189, L.B.S MARG, GHATKOPAR (W), MUMBAI (INDIA) TEL: / FAX: WEB: 67 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

68 PRODUCTS & SERVICES innovations designed to deliver even more improved business results for customers. product to be filled is then forced into the PET preforms under pressure with a controlled volume flow. The bottle is formed by the product to be filled as opposed to the compressed air used to date. In this process the preform material is automatically distributed along the inner contours of the container shape. The stretch rod aligns the bottle lengthwise and is automatically retracted from the container after filling. The given fill level is reached when the displacement volume is removed and before the cap is placed on the neck. Packaging Systems Every day many millions of packs are produced by Mespack machines around the world. Flexible packaging has changed in great manner in the past few years, New packaging methods also in ultraclean & hygienic versions are constantly being developed to provide more attractive packs, as well as extended product protection and shelf life. Ultivo Triple Quad Ultivo is optimized to address the food and environmental routine testing segments employing triple quad LC/MS systems for quantitative analyses. Ultivo delivers robust performance, superior uptime, and easier serviceability, in a footprint that is 70% smaller than previous instruments. Customers can now significantly increase their analytical throughput without having to increase the size of their existing laboratories. For further details, contact: Agilent Technologies Victoria Wadsworth-Hansen T: E: W: New Form-Fill for Plastic Bottles For the first time KHS presents a marketable concept for the forming and filling of plastic bottles which involves just one process step. The filling and packaging specialist is demonstrating the new high-performance technology on a linear machine. KHS FormFill promises great savings potential regarding the system size, use of resources and further process execution. It also provides benefits with respect to the individualization of plastic packaging. The machine is to be ready for market by 2019 at the latest. As in the conventional processing of plastic containers the machine heats up the preforms according to the required temperature profile. The KHS FormFill KHS FormFill yields enormous savings potential and not just in line operation: by doing away with an entire function module and with the smaller diameter of the rotary machine the total amount of space required is reduced. In the current test environment of 40,000 bottles per hour the new procedure only needs about 25% of the installation space of standard stretch blow molder/ filler blocks when filling beverages. In line operation users will see a boost in efficiency with regard to time, energy and maintenance especially. As the conventional stretch blow molding process is no longer required, KHS FormFill fills PET containers more quickly. Forming and filling takes about the same time as the formerly separate stretch blow molding process. Saving on the high-pressure air compressor alone results in a considerable drop in energy consumption. Maintenance costs are cut by the use of fewer components and format parts. The new machine can be integrated into existing packaging processes. For further details, contact: Corporate Communication KHS GmbH Juchostrasse Dortmund, Germany T: E: W: 'MESPACK' HFFS Machines The horizontal form fill-seal pouch makers and the stick-pack machines are the core product line of Mespack. Mespack is actively expanding its machine range to the point that there are few products which cannot be packed into a pouch of flexible film. Solid, liquid, powder granules, everything is possible on a Mespack machine which enables presents the product in a most innovative shape and using latest techniques. The main areas of activity to host their machinery are food and drinks confectionary, pharmaceutical, chemical and home & personal care among others. Mespack has developed a number of new models to produce stick packs. The range varies from 4 to 16 lanes depending on the width of the Stickpack and is available with different type of fillers to fill liquids, granules and powders. For further details, contact: Mespack India Pvt. Ltd. 504, Panama Planet, 5th Floor Gokhale Road, Naupada Thane (W) (M.S.) India T: / E: W: 68 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

69 PRODUCTS & SERVICES Dairy & Beverage Process Plant Enprosyst Solution Pvt. Ltd. is a project based company involved in manufacturing, design, supply of process equipment as well spare parts. They offer Turnkey projects for Milk Processing plant (Dairy),Fruit Processing plant, Beverage & Pharmaceutical Industry. They provide complete milk processing & milk product equipment. Milk collection, chilling system, pasteuriser, storage equipments. Also provide complete Ammonia & Freon Refrigeration plant. Can provide complete fruit based beverage & synthetic based carbonated /non carbonated beverage processing equipment. Pulp collection, sugar preparation & filtration system, beverage blending, homogenizer, beverage storage system, pasteuriser system for hot filling as well as aseptic filling. Can provide Fruit pulp processing equipment. Pulp storage system, Pasteurizer, Pre Heater & Aseptic Steriliser Plant. Can provide complete cleaning solution for process equipment. Available in Manual, Semi Automatic as well as fully automatic. Enprosyst can provide plate heat exchanger, Tubular heat exchanger & shell and tube heat exchanger as per specific application in beverage & pharmaceutical industr. They can provide complete Electrical & PLC based automation solution in Process system. Also offers electrical panel. Offer complete Turnkey project for process industry, provide engineering & design support for process industry. Service for Fabrication & Erection of S.S. & M.S. Pipeline works for process & utility is also offered. Fabrication & Erection of all type of steel structural works erection & commissioning of all types of process system, equipments, installation & commissioning of Process system, offers spare parts related to process system or any customised components for process line. Also providing support for modification & maintenance for beverage process industry. Enprosyst has developed a good practice system that provides to its clients with a competitive advantage through a continuous process of quality advancement & performance. For further details, contact: Enprosyst Solution Pvt. Ltd. Gat No. 166, Shop No.1 Behind Matchwell Company Sahyog Nagar, Talwade Road Pune (M.S.) India T: E: W: Gajanan Hattekar, M.D. M: Flexible Packaging Machines Mamata is one of leading manufacturers and Exporters of Plastic bag/pouch Making Machines globally. The Flexible Packaging / Converting Markets are ever changing. At Mamata, they have always designed systems that are fit for today's market needs and capable to see the road ahead, transform the course. Their machines with improved flexibility, operator friendliness with greater productivity has given their customers a vital edge in today's competitive market. Mamata also offers packaging lines for the end user flexible packaging market in from of Automatic Form Fill and Seal Pouching machines. M-Series has been designed to meet the specific needs of consumer packaged goods companies in the food and home / personal care markets. Servo Auger and Servo Cup Filler The M-Series machine offers many value-added systems to increase efficiency, uptime, cleanliness and pouch quality. A wide variety of pouch types can be made on the same machine including 3SS/4SS pouches, stand-up pouches (both Doy and Delta types) and regular gusseted pouches. All forms of coding technology can be seamlessly integrated into the M-Series machines for positive control and placement of important coding information. The M-Series machines can be easily integrated with a wide range of filling systems tailored to your application. Servo auger fillers and servo cup fillers can be integrated into the main machine HMI to eliminate redundant components and simplify changeover and daily operation. Multi-head weighers and volumetric liquid pump fillers are also easily integrated into M-Series machines. The patented double-gripper system* has been specifically designed to hold up to 3 kg of product per pouch, ensuring filling process efficiency. With this approach, Mamata can efficiently and accurately fill the pouch with virtually any product. For further details, contact: Mamata Machinery Pvt. Ltd. Survey No. 423/P, Sarkhej - Bavla Highway, Moraiya, Tal. Sanand Dist. Ahmedabad (Guj.) India T: E: W: World's first ph electrode with Bluetooth Smart technology HALO is the world's first professional probe with Bluetooth Smart technology. This technology is energy efficient, allowing for low power consumption to maximize the life of replaceable battery used in the ph electrode. HALO ph probes feature a built-in temperature sensor & can be used virtually anywhere: in the field, laboratory, or classroom. Their versatility and ease of use will revolutionize the way ph is measured. HALO ph Probe HALO features- Models for lab, field & food applications Double junction reference design 69 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

70 PRODUCTS & SERVICES Integrated temperature sensor - Ensures calibration & measurement are automatically temperature compensated, eliminating error from fluctuations. Wide ph & temperature range (model dependent) One button connect - Pressing the button on the HALO ph probe or the probe icon in the Hanna Lab App will tag sample data for easy reference. Stored Calibration - HALO stores calibration information, no additional calibration is needed when switching to another device. Battery Condition - The measurement screen of the Hanna Lab App displays the name, battery life, & condition of the HALO probe. For further details, contact: Hanna Equipments (India) Pvt. Ltd. Kharghar, Navi Mumbai T: /55/56 E: W: Checkweigher Target Innovations checkweigher is designed for fast, accurate weight control of cases, bulk bagged products and corrugated boxes. It is used in the Bread / Biscuit / Spices / Frozen Food / Meat Industry. Target's standard, highly customized checkweighing solutions are built to suit specific application, environment, regulatory, and industry requirements. It consists of a versatile strain gauge weightable system mounted on a sturdy, welded, all-steel frame. Conveyor belt moves packages for instant weighing. The solid, extruded polyester resin, smooth finish belt wears better, cleans up faster, and lasts longer. Salient Features Stainless Steel Construction, Automatic Weighing and Sorting ( Rejection of Under and Over weight Packets), Touch Screen for user freindly operation, Over 1000 sorting records stored, Printer output Port High Accuracy Checkweigher Target Innovations is a manufacturing company specialized in the design, engineering and production of Metal Detectors and other Product Inspection Systems. For further details, contact: Target Innovations 13, Chase International Building P.E. Jose Vaz Road Vasco Da Gama Goa , India T: E: W: Dairy & Food Processing Equipment Parekh International Trading Corporation (PITC) has emerged as a 360 dairy equipment solution provider. Having a strong network of both global dairy equipment manufacturers and consumers, PITC has earned the fame as being a trusted partner by the consumers and the clients. Their specialty spans across the broad spectrum of dairy industry needs, ranging from Dairy and Food Processing Equipment like Mini Dairy Plant, Mozzarella Cheese Line,Butter Churn, High Pressure Homogenizer, UHT Plant, Ice Cream Equipment to Filling and Packing lines like Sterilized flavor milk,butter packing machine and more. Butter Dosing & Wrapping Machine They provide total solution including the supply, erection, commissioning, training & technical knowhow formulations for the milk & milk products. Their core services include offering Turnkey solutions, where in they handle every aspect of the project, right from conceptualization to commissioning and commercial production of dairy projects in India and abroad. Tubular UHT Sterilizer They are unique in that they offer all the services under one roof... including dairy consultation services to help transform dairy enterprise into a profitable venture. High Pressure Water Spray Sterilizer At PITC, they believe in Honesty, Transparency, Fair Pricing and Service. With this they have been able to deliver futuristic solutions at unbeatable prices. They go the extra mile by helping customers in the installation and offer training on optimal machine use, so that customers can enjoy seamless production, better yield and improved conversions throughout the machine life. For further details, contact: Parekh International Trading Corporation 125, The Summit Business Bay, Near W.E. Highway Metro Station, Andheri (East), Mumbai , India T: , /29 E: W: 70 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017









79 TRADE FAIRS & CONFERENCES pacprocess India, a further development of the International PackTech India, opens its doors from 26 to 28 October This new trio of events including pacprocess, indiapack and foodpex benefits from the exceptional knowledge provided by the interpack alliance, a new label that spans all international events staged by Messe Düsseldorf, organizer of the world s leading packaging trade fair interpack, and its partners under its Processing & Packaging portfolio. This year, pacprocess India will be held at the exhibition centre Pragati Maidan, India s world-class exhibition complex situated in the heart of the capital New Delhi. The packaging industry in India is one of the fastest growing industries worldwide. Due to globalization and liberalization new opportunities are emerging fast and the joint initiative between Messe Düsseldorf and the renowned Indian Institute of Packaging (IIP) now provides the perfect platform to get to know India's market. The world's most important suppliers of innovative packaging technology and related process industries across the entire supply chain meet up at pacprocess, indiapack and food pex. Be a part of this completely new and innovative format including: pacprocess India: packaging machinery, machines and equipment for the manufacturing of pharmaceuticals and cosmetics, automation technology / components/ accessories, recycling and environmental technology indiapack: packaging materials and accessories as well as machines and equipment for the manufacturing of packaging and packaging aids foodpex India: machines and equipment for the manufacturing of food, confectionery and bakery products drink technology India from Messe Munich will also take place at the same time, focusing on beverages and the liquid food industry More information about the event and the joint initiative of Messe Düsseldorf India and IIP: ISPI, the International Summit for Packaging Industry, with this year's theme "Packaging - the Growth Driver" will take place parallel to pacprocess India. The theme was chosen by considering the fact that the economic growth of the country is largely affected by the packaging industry in terms of high volume of production of packaging raw materials, its conversion into different forms of packaging and the usage of different forms of packaging by the user industries with the help of innovative packaging machinery. Learn more about the specialities of the Indian market: For more details contact: Messe Düsseldorf India Pvt. Ltd. Abhinav Kumar Singh Sr. Project Manager T: +91 (0) E: LIST OF EXHIBITORS AT INDIAPACK PACPROCESS 2017 Ace Industries AJ Packaging Ltd. Ajit Industries Pvt. Ltd. AKR Machinery All India Flat Tape Manufacturer s Association Apoorva Valves Arihant Technopack Pvt. Ltd. Authentic Designer s Authentication Solution Providers Association Avon Containers Pvt. Ltd. Balaji Polymers Beverage & Food World Bharat Rubber works P. Ltd. Binny Wads Pvt. Ltd. Bizongo Bonvario Centroiid Plastopack Industries Coesia India Pvivate Limited DSM Agencies Pvt. Ltd. DVR Publication Pvt. Ltd. Easy Openends Ecobliss India Pvt. Ltd. Electronics Devices Worldwide Pvt. Ltd. Elesa And Ganter India Pvt. Ltd. Emerald Plastics Magazines Pvt. Ltd. Envisus Packaging Essel Propack Ltd. Federal India Trading Company Four Square Media Pvt.Ltd. Gabbar Engineering Co. Global Link Impex Haver Ibau India Pvt. Ltd. Hilda Automation Hindustan Tin Works Ltd. HP India sales Pvt. Ltd. Hydraulics & Pneumatics Engineers Impel Services Pvt. Ltd. In Orbit Tours Pvt. Ltd. Indian Flexible Intermediate Bulk Container Association Indian Institute of Packaging Jayalakshmi Polypacks Pvt Ltd K P Automations Kumar Containers Pvt. Ltd. L. B Associates Pvt. Ltd. LMI India (P) Ltd. Maharshi Udyog Marathon Heater India Pvt. Ltd. Markem-Imaje India Pvt. Ltd. Mas Systech Pvt. Ltd. Mold Tek Packaging Limited Multitech Products Pvt. Ltd. Mutual Industries Ltd. Nan Pao Resins India Pvt. Ltd. Nilkamal Bito Storage Systems Pvt. Ltd. Nilkamal Limited Nordson India Pvt. Ltd. Packaging Labelling Packaging South Asia Paharpur - 3P Pearl Polymers limited Pet Plast India PNM katyani packagings private limited Polytech Instruments Power Belt India Presto Stantest Pvt. Ltd. QuickLabel Raj Technopack Private Limited Rattan Industrial India Pvt Ltd Reynders Label Printing Pvt. Ltd. Robatech India Pvt. Ltd. Sanex Packaging Connections Pvt. Ltd. Sanjeev Flexi Pack Pvt. Ltd. Saurashtra Systopack Pvt. Ltd. Seal N Cut Sepack India Pvt. Ltd. Shako Flexipack Pvt. Ltd. Sharmen Publishers Shrinath Rotopack Pvt. Ltd. Signode India Limited Skanem Interlabels Industries Pvt. Ltd. SSP Packaging Industries Pvt. Ltd. Suprabha Protective Products Pvt. Ltd. Sure cargo Control Private Limited Swiss Pac Pvt. Ltd. Target Innovations Techno Plast India Technofour Electronics Pvt Ltd The All India Glass Manufacturers Federation The All India Plastics Manufacturers Association The Tinplate Co. of India Lltd Triveni Polymers (P) Ltd. Ubique Enterprises Uflex Limited Ultraplast Chainbelts (P) Ltd. Unique Equipments Universal Polychem India Pvt. Ltd. Vibgyor International Pvt. Ltd. Vyoma Innovus Worldpack Automation Systems Pvt. Ltd. 79 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

80 TRADE FAIRS & CONFERENCES The annual showcase of beverage, dairy and liquid food processing industry, drink technology India is all set to take place in New Delhi for the very first time from October 26 to 28, 2017 at Pragati Maidan exhibition center. The trade fair will now take place every year to capture the high growth potential markets across India. Originally dti 2017 was planned for just one exhibition hall at the Pragati Maidan Center in New Delhi. However, the excellent reputation of dti in India and strong demand from the sector means that dti has been able to extend the planned space by one more hall. dti 2017 is attracting strong interest from exhibitors. More than 200 exhibitors from 10 countries representing over 1000 brands are drinktechnolo October 26 28, 2017 Pragati Maidan New Delhi participating. Some of the participating companies are ACE Technologies, Anton Paar, Chemco Group, Krome Dispense, Repute Engineers, R J Brewing and The Brewmaster. dti has gained an excellent reputation in India, as evidenced also by the fact that the key trade associations in India are taking part, among them VDMA India, All India Distillers Association (AIDA), All India Wine Producers Association (AIWPA) and Uttar Pradesh Distillers' Association (UPDA). For the event in New Delhi, dti has attracted the Food Safety and Standards Authority of India (FSSAI) as a supporter. The beverage, dairy and liquid-food area is continuing to make good progress in India. In particular, the themes of hygiene, recycling, resourceefficiency and packaging are playing an ever greater role for industry. In all these areas dti offers solutions tailored to meet the demands of the Indian market and we are very pleased to have FSSAI on board as a new strong partner, supporting our event, explained Avisha Desai, Project Director of drink technology India. By switching to an annual cycle, dti is responding to the development in the Indian beverage, dairy and liquid-food sector. This rhythm, combined with alternating venues, takes account of the requirements of the Indian market and presents a needs-oriented platform in all the regions of India. The dates for the next edition is from October 24 to 26, 2018, at the Bombay Exhibition & Convention Centre in Mumbai, and from October 17 to 19, 2019, for the first time in Bangalore, at the Bangalore Exhibition Centre. For more details contact: Messe Muenchen India Pvt. Ltd. Avisha Desai T: E: W: LIST OF EXHIBITORS AT DRINK TECHNOLOGY INDIA 2017 Ace Technologies India Agaram Industries India Aguapuro Equipments Pvt Ltd India Airtech Cooling Process (P) Ltd. India Alfaa UV India Ambicon Consultants Pvt. Ltd. India Anton Paar India Pvt Ltd India ASB International Pvt. Ltd. India Ashirwad Carbonics (India) Pvt. Ltd. India Auto & Construction Equipment Corporation India Brewforce India Brewmaize India Canadian Crystalline Water India Ltd. India Centec RRR Systems & Sensors Pvt. Ltd. India Chembond Chemicals Ltd. India Chemco Plastics Industries Pvt. Ltd. India Cipriani Harrison Valves Pvt. Ltd. India Closure Systems International (I) Pvt. Ltd. India Comptech Equipments Ltd. India D. D. Enterprises India Danisco India Private Limited India DQ Chain Co. Ltd. China DVKSP Impex Pvt. Ltd. India EasyBrew India Fresh Pet Pvt. Ltd. India Goma Engineering Pvt. Ltd. India Guangzhou Vanta Intelligent Equipment Technology Co. Ltd. China Heuft Systemtechnik GmbH India Hilden Packaging Machines Pvt. Ltd. India Invert Sugar India Pvt. Ltd. India ION Exchange (India ) Limited India J. Pee Engineers & Packaging Pvt. Ltd. India Karishma Instruments Pvt. Ltd. India Kitten Enterprises Pvt. Ltd. India Krome Dispense Pvt. Ltd. India Lechler (India) Pvt Ltd India Lehui International China M/S Euroflex Transmissions (India) Pvt. Ltd. India M/s Sai Pet Preforms India Manjushree Technopack Ltd. India Microfilt India Pvt. Ltd. India Movex AG India Pvt. Ltd. India National Accreditation Board of Testing and Calibration Laboratories (NABL/ QCI) India National Polyplast India Limited India Neelkanth Engineers India Nexgen Drying Systems Pv.t Ltd. India Nishant Mouldings Pvt. Ltd. India Pall India Pvt. Ltd. India Permionics Membranes Pvt. Ltd. India Pioneer Pet Industries India PMV Maltings Pvt. Ltd. India PMV Nutrients Pvt. Ltd. India Pride Technologies India Qinhuangdao Zhongde Industry Co. Ltd. China Rahul Ferromet & Engg. Pvt. Ltd. India Rapid Bevtech Private Limited India Reliable Metals India India Repute Engineers Pvt. Ltd. India Saint Aubin Beverages Pvt. Ltd. India Shree Naina Plastic Inc. Pvt Ltd India SRJ Engineers Pvt. Ltd. India Super Aqua International Pvt. Ltd. Taiwan Superfil Engineers Pvt. Ltd. India Unique Enterprises India Vijay Engineering Corporation India Vishal Beverages Pvt. Ltd. India Weyermann Specialty Malts Germany Winner Screen Machines Pvt. Ltd. India Zhejiang Meishida Refrigeration Technology Co. Ltd. China Zoren Hops India 80 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

81 TRADE FAIRS & CONFERENCES Bombay Exhibition Centre, Mumbai, India 9-11 November 2017 UBM India, the Indian subsidiary of the UK-based UBM plc. UBM is among the global leaders in Trade exhibitions. The Organisation serves key business-tobusiness sectors like food, pharmaceuticals, travel, security, jewellery and more with industry leading events & exhibitions. The driving vision behind UBM s varied initiatives is to enable business and professionals around the world to connect and engage with each other, with the markets they serve and with the information they need to succeed. Food Ingredients (Fi) & Health Ingredients (Hi) is one of UBM s flagship engagement platform for last 3 decades and world s leading for Food networking event. This is one show where key food players congregate to connect, share and ideate. UBM has over 12 global trade shows, 10 Premium conferences and a dedicated industry specific website. Annually over food & beverage senior professionals attends Fi events globally. The 11 th edition of Fi & Hi India featured over 200 exhibitors showcasing over 600 food, health, natural ingredients and related technological innovations from across the globe. Over 7500 buyers and sellers from 46 countries attended the event exploring opportunities to build strategic business alliances in the evergrowing food and health industry in India. The 12 th edition of Fi & Hi India, is scheduled from the 9 th to 11 th November, 2017, at Hall 6, Bombay Convention & Exhibition Centre, Goregaon, Mumbai. What s happening at Fi & Hi India 2017: 12th Edition: Powered by 11 years of legacy in being the leading food industry event Opportunity to meet 200+ leading exhibitors from 15+ countries Attendees from over 10 countries Technical Seminars by industry thought leaders Experience the Product Showcase 13,000 sq.m. of business space Live demonstrations / Workshops by Chef Rakhee Vaswani Launching Supplier Finder: Locate your supplier through Company name, Stand Number or Product Name Optimize your time with Business Match Making Explore Exhibitor Showcase Customer Insight Lounge: Where you can come and share your experiences & insights with our team Discovery Tour by Nutri Marketing China Pavilion It is an honour for us that Apex policy makers viz. Ministry of Food Processing Industries (MOFPI), Agricultural and Processed Food Products Export Development Authority (APEDA), All India Food Processors Association (AIFPA) along with, Health Foods & Dietary Supplements Association (HADSA), Association of Food Scientist & Technologist (I) (AFSTI), Mumbai Chapter, All India Bread Manufacturer s Association (AIBMA), and The Society of Indian Bakers (SIB) have extended their active support to Fi India & Hi Some of the leading exhibitors at "Fi & Hi India 2017" are Doehler India, DKSH, DuPont, Roquette, Sonarome, IMCD, Plant Lipids, Synthite, Jubilant Life Sciences etc to name a few. Senior Officials from the leading food manufacturers like Britannia, ITC Ltd, PepsiCo, Haldirams, Nestle, Danone, Dabur, Mother Dairy, etc. are regular visitors to Fi India & Hi events. For more details contact: UBM India Pvt. Ltd. Times Square, Unit No. 1 and 2, B Wing, 5th Floor, Andheri Kurla Road, Marol, Andheri (E) Mumbai (M.S.) India T: ext: 7276 E: W: 81 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

82 TRADE FAIRS & CONFERENCES LIST OF EXHIBITORS AT Fi & Hi INDIA 2017 A. H. A. International Co.,Ltd AAK Kamani Private Limited Aarkay Food Products Ltd. ABS Foods Ltd. Ace International Advanced Drying Systems Advanced Enzymes Technologies Ltd. Ajanta Chemical Industries Akay Flavours And Aromatics Pvt. Ltd. Alliance Ambe Phytoextracts Pvt. Ltd. Angel Yeast Co. Ltd. Anhui Xingzhou Medicine Food Co. Ltd. Ankush Enterprise Anton Paar APD Foods India Pvt. Ltd. Arjuna Natural Extracts Ltd Asha Ram & Sons Pvt. Ltd. Ashapura Aromas Pvt. Ltd Asian Flavours & Fragrances (Bombay) Atacama Bio Natural Products S.A. Aussee Oats Milling Azelis Bagora Dehydrates Baichuan Bio-Technology Co. Ltd. Baoding Way Chein Food Industrial Co., Ltd. Beverage & Food World Bio Springer Bio-Sols India Pvt Ltd Bry-Air (Asia) Pvt. Ltd Cal Test Laboratories Calpro Foods Pvt. Ltd CCCMHPIE Chemkart Cure Nutraceutical Pvt. Ltd. Dangshan Haisheng Pectin Co.,Ltd. Dangshan Sinojuice Food Co., Ltd Devson Impex Pvt. Ltd. Dhara Product India Dindigul Farm Product Pvt. Ltd. Divis Laboratories Limited (SEZ) DKSH India Private Limited Doehler India Pvt. Ltd. Dongguan Boton Flavors and Fragrances Co., Ltd. DPB Foods & Flavours Drytech Processes Pvt. Ltd. Duke Thomson's India Pvt. Ltd. Eco Cosmos Evolva Biotech Pvt. Ltd. Fine Organics Industries Ltd. Flavaroma Flavours & Fragrances (P) Ltd. Flex Foods Limited Foodchem International Corporation Freeze Drying Systems Pvt. Ltd. Fuerst Day Lawson India Pvt. Ltd. G.C.Chemie Pharmie Ltd. Galaxy Sivtek Pvt. Ltd. Gandhi Automations Pvt. Ltd. Gansu Dunhuang Seed Fruit &Vegetable Products Co., Ltd. Garon Dehydrates Pvt. Ltd. Generex Pharmassist Pvt. Ltd. Green Fresh Group Green Rootz Gujarat Enterprises Gulshan Polyols Limited Guizhou Aerospace Wujiang Electro-mechanical Equipment Co., Ltd. H.L. Agro Products Pvt. Ltd. Blacksea Exporters Associations Herbal Creations Hexagon Ingredients Hexagon Nutrition Pvt. Ltd. Hindustan Phosphates Pvt. Ltd. Hleks Gida Sanayi ve Ticonet A.S Huisong Pharmaceuticals Hangzhou Jutao Biochemical Tech. Co., Ltd. I&D International Flavours & Fragrances (GZ) Ltd. Igreca S.A.S. ILA Biomarine Pvt. Ltd. IMCD India Pvt. Ltd. Indchem International India Phosphate Innovative Health Care (India) Pvt. Ltd. Ishaan Bio Pvt. Ltd. Jubiliant Life Sciences Jining Nature Foods Co., Ltd. Jiangsu Kolod Food Ingredients Co., Ltd. Jiangsu Guoxin Union Energy Co., Ltd. Jiangsu Wuxi Taihu Cocoa Food Co., Ltd. Jiangxi Naujame Industrial Co., Ltd. JiuJiang HuiRong Trade Co., Ltd. Jiangbel Additive Co., Ltd. K.P. Manish Global Ingredients P. Ltd. Kancor Ingredients Ltd. Kaps Engineers Katra Phytochem India Pvt. Ltd. Keva Flavour Kitten Enterprises Pvt. Ltd. Konark Herbal & Healthcare Kowa India Pvt. Ltd. Krishna Enzytech Pvt. Ltd. Kyowa Hakko Bio India Pvt. Ltd. L & P Sterile Packaging Pvt. Ltd. Laiwu Taihe Biochemistry Co., Ltd. Lalsai Dehy Foods Lasenor India Pvt. Ltd. Lux Flavours Liaoyang Fuqiang Food Chemical Co., Ltd. M.B.Sugars & Pharmaceuticals Ltd. Marine Hydrocolloids Matrix Fine Sciences Pvt. Ltd. Matrix Flavours & Fragrances Sdn.Bhd. Mintel (Consulting) Singapore Pte. Ltd. Mitsubishi Corporation Life Sciences Limited Mitsubishi Gas Chemical Mohan Impex Morinaga Nutritional Foods (Asia Pacific) Pte. Ltd. Moya Mechta Ltd MSC Chemicals Murtuza Foods Pvt. Ltd Nakoda Dairy Private Limited Namosri Ventures Pvt. Ltd. Natural Dehydrated Vegetables P. Ltd. Naturex Norex Flavours Pvt. Ltd. Nutracode Holdings Pvt. Ltd. Omnia Nisasta Ozone Naturals Plant Lipids Praras Biosciences Pvt. Ltd. Prasmo Agri Qingdao ICD Biochemistry Co., Ltd. Qingdao Singsin Group Ltd. Qingdao Z & F Sungold International Trade Co., Ltd. Rafbrix Private Limited Raghav Impex Rikevita (Singapore) Pte Ltd. Roha Dyechem Pvt. Ltd. Roquette-Riddhi Siddhi Pvt. Ltd. Ruchi Foods LLP RZBC Group Co.,LTD. S.K. Flavours & Fragrances S.K. Florescences Pvt. Ltd. Sanjay Chemicals Saraf Foods Ltd. Sarepta LLC Sayaji Industries Limited Scope Ingredients Pvt.Ltd. Spices Board India Star Hi Herbs Pvt. Ltd. Sunprod SRL Superchem Nutri Formulations Swiss Pac Pvt. Ltd. Symega Flavours India [P] Ltd. Synthite Industries Ltd. Shanghai Shenguang Edible Chemicals Co.,Ltd. Shifang Chuanteng Chemical Industry Co. Ltd. Shandong Longda Bio-Products Co.,Ltd. Shangshui Fuyuan Gelatin Co., Ltd. Shantou Jiecheng Biotech Co., Ltd. Tajir Private Limited Target Innovation Tastarom Products LLP Technofour Electronics Pvt. Ltd Tirupati Lifesciences Titan Biotech Limited Tianjin Tangchao Food Industry Co., Ltd. TTCA Co. Ltd. U.S. Highbush Blueberry Council UniBourne Food Ingredients LLP., Unique Equipments United States Pharmacopiea-India (P) Ltd. Universal Oleoresins Venkatesh Food Industries Vinh Hoan Corp. Vippy Industries Limited VRS Foods Ltd. Wei Teh Flavour & Fragrance Biotechnology Corp. Wuhan Youji Industries Co., Ltd. Xinjiang Fufeng Biotechnologies Co., Ltd. Xingan County Shenxin Activated Carbon Factory Yasham Speciality Ingredients Pvt. Ltd. Zeon Lifesciences Ltd. Zhejiang Tianyi Food Additives Co., Ltd. Zhejiang Food Additives & Ingredients Association Zhejiang Medicine Co., Ltd. Xinchang Pharmaceutical Factory Zibo Hailan Chemical Co., Ltd. 82 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

83 TRADE FAIRS & CONFERENCES Venue: Vigyan Bhawan New Delhi, India Date: 3-5 November, 2017 World Food India will be a one-of-a-kind gathering of manufacturers, producers, food processors, investors, policymakers, and organizations from across the global food ecosystem. It is a promising platform to showcase offerings and services along the food value chain production, processing, packaging, technology, equipment, storage, logistics or retail. Watch the leaders of top food processing and retail companies speak about India as an investment destination and the massive opportunities in its food economy. They share highlights of India s steady economic growth, available resources, business-friendly policies, and large consumer market from their experience. They share their enthusiasm for this global event an opportunity to network with stakeholders and industry leaders, and showcase India s strength in food processing. For more details contact: The Confederation of Indian Industry (CII) Delhi T: E: W: Venue: Shanghai New Int'l. Expo Centre, China Date: 7-10 November 2017 Shanghai World of Packaging (swop) - leading processing and packaging exhibition focusing on China and the Asia-Pacific region, is set for a grand opening in Shanghai New International Expo Centre from 7-10 November, In less than one month since the opening of visitor pre-registration, numerous wellknown enterprises have pre-registered to visit swop 2017, Where size and internationalism are concerned, swop is a unique platform for businesses offering products and solutions in packaging technology and related processes as well as packaging media and materials for industry segments of food, beverages, confectionery and baked goods, pharmaceuticals, cosmetics, non-food consumer goods and industrial exhibits and explores the packaging concept and solutions to reduce food losses and waste in the dual forms of an exhibition and summit forum. This year s Save Food China Summit Forum agenda will be announced soon, with themes focusing on food storage, shelf life extension, preservation of fresh fruits and vegetables. The target participants come from the four main fields of swop, food, beverage, confectionery and baked food. The organizer will mainly invite the processing manufacturers of meat, fresh fruits, vegetables, agricultural products in the niche market. Packaging enterprises concerned with social responsibility and innovative technology are expected to open a new chapter in food packaging and greatly contribute to the fight against food loss and waste together with Save Food China. For more details contact: Messe Düsseldorf (Shanghai) Co. Ltd. T: /8317 E: Adsale Exhibition Services Ltd. T: / E: Venue: Bangkok, Thailand Date: 9-10 November 2017 Rising demand for protein rich foodsparticularly plant-based plus Asia Pacific protein ingredient market potential to grow at the fastest CAGR of 9.1% over the next few years, CMT is delighted to host the Food Protein Asia 2017 in Bangkok on 9-10 November. For tapping into Asia's soaring demand for protein-enriched foods Food Protein Asia 2017 The right place to understand how protein has leapfrogged to become a major ingredient in a variety of foods with snack and dairy segments being its biggest sectors in Asia. Get up-tospeed with the fast growing protein market and gain from insightful discussions on:global market for protein ingredients - trends, drivers & projections, Opportunities & challenges for new protein sources & plant based proteins, Use of rice proteins in infant foods in place of soy or whey, Food manufacturer s perspective on formulating products with different proteins, Innovations in pea proteins and promoting it in Asia. For more details contact: Food Protein Asia 2017 Bangkok Thailand Centre for Management Technology Ms. Fu Huiyan T: E: W: Venue: Dhaka, Bangladesh Date: November 2017 International FoodPro Bangladesh-the leading business platform for the Bangladeshi food and drink industry, to meet the key personnel from food and drink manufacturing industry who play an important role in making decision on the future investments need to be made by their respective organisations. The main objective of the show is to introduce the people with the new products and technologies, who are related with the production and processing of food processing sector. This fair will express the potentiality of the Food Processing sector of Bangladesh and will play a vital role to fulfill the goals of BAPA. 5th BAPA FoodPro Bangladesh Expo 2017 will be 83 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

84 TRADE FAIRS & CONFERENCES held with a large scale this year with the intention to introduce the market stakeholders with advanced technology, products and machines. For more details contact: GPE Expo Pvt. Ltd. Global, , Abhijyot Square B/h Divya Bhaskar, S. G. Highway Ahmedabad T: / E: W: Venue: Frankfurt, Germany Date: November 2017 The world's leading food and beverage ingredients show will be bigger than ever when it opens its doors on 28 November. With its new "Expo FoodTec Content Hub", amongst other highlights, the event will attract more visitors than ever before. With a record number of exhibitors, a 4-day conference programme focused on thought leadership and new sections and initiatives, organiser UBM EMEA expects the event to attract more visitors than ever before, and is ensuring they are senior professionals with considerable purchasing power. Across the event, visitors will be able to explore state-of-the-art innovations as well as current food and beverage trends and developments. The Industry Insights Theatre will focus on current major consumer trends influencing the global food and beverage market. Supplier Solutions Sessions will see top-level suppliers showcase their latest ingredients innovations, while the Startup Innovation Challenge will create a platform for cutting-edge innovations from the industry's most exciting startup companies. The New Product Zone, organised in cooperation with Innova Market Insights, will return once again to Fi Europe. For more details contact: UBM EMEA Leah Barsema Global Marketing Manager E: De Entree 73 Alpha Tower 1100 AS Amsterdam Z.O. The Netherlands T: W: Venue: Sri Lanka Exhibition & Convention Centre Colombo, Sri Lanka Date: November 2017 'CEMS-Global in association with MP International have jointly launched 'Sri Lanka International Food Expo 2017' will be a glittering showcase of the Food based products and service industry. It will reveal to the country, the rapid developments in the industry as well as new technology components. Sri Lanka International Expo shall include Food, Drinks, Hospitality, Foodservice, Bakery & Retail industries, Food, Hotel, Restaurant & Food service Equipment & Machinery, Supplies, and Services & Related Technology in Sri Lanka. For more details contact: MP Events Lanka (Pvt.) Ltd. Colombo, Sri Lanka T: E: W: Venue: Fira de Barcelona, Spain Date: April 2018 Alimentaria 2018 is already underway. The International Food, Drink and Food Service Exhibition, which takes place from 16 to 19 April next year at Fira de Barcelona, is preparing a unique exhibition with renewed content, mainly aimed at expanding its business character and projecting gastronomy as its differential value. In 2018, Alimentaria aims to revalidate the levels of internationalisation achieved on the previous edition, which was attended by nearly 4,000 exhibiting companies, 1,000 of them from 78 countries, and nearly 40,000 professionals - of the 140,000 who visited the exhibition - came from 157 different countries. It also aims to expand beyond the 11,200 business meetings that took place among more than 800 top-level foreign buyers invited by the exhibition and exhibiting companies. Alimentaria 2018 will present the best offering in the sector in 6 specialised shows in key markets and consumer trends: Intervin, Intercarn, Restaurama, Interlact, Expoconser and Multiple Foods, which will be the mirror for new consumption patterns and foods associated with the Mediterranean diet, as well as functional, ecological, organic and Premium foods. For more details contact: Susana Santamaria T: (+34) E: Venue: Cologne, Germany Date: March 2018 Anuga FoodTec 2018 is the world's most important supplier fair for the food industry as everyone attends: decisionmakers from all sections of the food and beverage industry get together at Anuga FoodTec in Cologne. Anuga FoodTec is unique. This is the only place that enables you to reach all of the experts from the food industry. As a cross-industry trade fair, Anuga FoodTec unites the individual food industries and is a meeting point for all sections of the food and beverage industry. The five dimensions of the industry is exclusively offered at Anuga FoodTec here you can find all areas of food production at one single trade fair. Food Processing, Food Packaging, Food Ingredients, Safety & Anayltics, Services & Solutions For more details contact: Koelnmesse YA Tradefair Pvt. Ltd /7/B, First Floor V.V. Mansion, Somajiguda Circle Hyderabad T: E: W: 84 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

85 TRADE FAIRS & CONFERENCES Creates New Landmarks, Yet Again! The Indian packaging, processing and supply chain industries had a very positive beginning of August this year. PackPlus 2017, which happened from 3rd to 6th of the month, provided a global business and networking platform to the 350+ participating companies and hosted 80+ product launches, 200+ running machines and several other attractions. The show was held at the popular venue of Pragati Maidan, New Delhi. The total number of unique business visitors over the four days reinforced the standing of the event as the best attended packaging show in the country. Talking about some of the innovative products that chose PackPlus as their launch pad, the list included Modtech Machines (P) Ltd. that launched Robotics Case Erector & Case Packer and Uflex Engineering that offered High Speed Solventless Lamination Machine, High Speed Slitting Machine with Turret System, Pick Fill Seal Machine & High speed Extruded Snacks Packing Machine. Bagla Group launched High Speed Automatic Shrink Wrapping Machines from Minipack, Italy and Pap Tech Engineers and Associates unveiled Packaging & Corrugation Testing Equipment. The list is long and much longer was the list of LIVE running machines. We have been participating in PackPlus for the past 5 years and have seen it growing by every year. This year we have received very good enquiries and 6 deals are already finalised. We will certainly be participating in PackPlus 2018 and all its future editions, said Heena Mistry, Manager- Marketing, Control Print India Ltd. Mumbai. Several companies had participated for the first time and were glad that the Show met their expectations. We exhibited at PackPlus for the first time and got 500+ leads. The show was even better than what we had expected. The response was very good, said Vijay Adlakha, Director, Infinity Advertising Services (P) Ltd.- Faridabad. The visitors were equally elated with the experience. "We get to see all the latest innovations from the industry at one place. We can compare the products, get a clear picture of the machine on how it runs and also get a chance to meet the company personnel face to face. This helps in making quick decisions," said Nitin Shakti from Pranjal Packaging Services- Chennai. The Show was also adorned by the annual knowledge sharing interactive platform of International Packaging Conclave held on 4 August in the Conference Hall of Pragati Maidan. The conclave attended by 175+ delegates delved deep on issues pertaining to Safe Packaging for a Better Tomorrow. "The Show at New Delhi has always seen a rise in the participating companies, the product launches and the visitors' attendance. The industry keeps on creating new opportunities and PackPlus gives them a road to reach the right people. We are glad our hard work always shows and our success speaks volumes about our dedicated approach," said Neetu Arora, Director, (P) Ltd., the organiser of the Show. PackPlus 2018 will be held from July, next year, at same venue! For any further details, send to or visit Glimpses of PACKPLUS 2017 at Pragati Maidan, New Delhi 85 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

86 TRADE FAIRS & CONFERENCES ANUTEC INTERNATIONAL FOODTEC INDIA and PACKEX INDIA 2017 Ended On A High Note Anutec- International FoodTec India and PackEx India concluded on a high note at Pragati Maidan, New Delhi and has emerged once again as the Numero Uno supplier trade fair for food, drink, processing and packaging industry. Almost all the exhibitors from India and abroad were quite satisfied with the quality and quantity of the visitors who attended the Trade Fair. A total of 435 exhibitors, an increase of over 13% as compared to its pervious edition, from over 30 countries presented their products and technologies during the three trade fair days, over 50% of which were international brands. The exhibition once again confirmed its position as the best business platform that provides customized solutions for the Indian and neighbouring markets. The exhibition witnessed around one-time registered visitors. Key visitors from different industry sectors were present during all the three days visiting the exhibition and constructively gathered insights into the technologies for the food and drink processing and packaging industries. This show has not only created interest amongst the industry members but also attracted the deciosion makers from the government department to analyse and help the industry by various governmental support. The exhibition is growing year-onyear and has positioned itself as a global platform for the suppliers of food, drink, processing and packaging industry. The exhibition was completely busy with exhibitors making presentations about their product and technological offerings to the attendees at the fair. The presence of key decision makers from the food & drink industry was well appreciated by the exhibitors. Anutec- International FoodTec India 2017 along with its concurrent trade fair PackEx India 2017 acted as a great platform for buyers and sellers of technology in food, drinks, dairy, confectionary, snacks, pharmaceuticals and cosmetics along with others to exchange dialogues to facilitate more business for future. It also gave the exhibitor s existing clientele an insight into the latest manufacturing technology techniques. This has given the immense confidence to all participating companies from India & abroad to confirm their participation for the next edition of this exhibitions. Some of the companies like, ABB, Bosch, Buhler, Mespack, Kanchan Metal, Heat & Control to name a few have used this platform to launch their latest machineries & innovations. The stream of visitors continued unabated till the last hour on the final trade fair day. The Feedback received from the key trade visitors from different sectors benchmarking Anutec International FoodTec India & PackEx India as a truly international exhibition organised world over. The visitors have also expressed their satisfaction over the wide spectrum of technological solutions being showcased at the exhibition for their needs. The exhibition inauguration was held in the gracious presence of Mr. Michael Kessler, Counsellor, Food and Agriculture, Embassy of the Federal Republic of Germany, New Delhi, Mr. Sanjeev Gupta, President, Agro & Food Technology Providers Association of India, Mr. Manoj Paul, Heat and Control Pvt Ltd., Mr. Gokul Das, HRS Asia Pvt Ltd, and Mr. Ashwani Pande, Managing Director, Koelnmesse YA Tradefair Pvt. Ltd. along with other dignitaries. All the dignitaries have shown their confidence and trust on these exhibitions and assure for more active participation from their respective countries in future editions The exhibition had international group participations from China, France, Germany, Taiwan & Turkey apart from individual participation from over 30 countries showcasing the technological strength of their respective regions The next edition of Anutec- International FoodTec India will incorporate new segment Food Ingredients, Anutec- Ingredients India. These shows along with its concurrent trade fair PackEx India, Food Logistics India, Annapoorna World of Food India and included segments Sweet & SnackTec India, Dairy Universe India will cover an area of approx 40,000 Sqm with over 750 participating companies from across the globe. These shows will be organised once again at Hall No. 1, 5, 5A and 6, Bombay Exhibition Centre, Mumbai during September 27-29, Glimpses of ANUTEC - INTERNATIONAL FOODTEC INDIA & PACKEX INDIA 2017 at Pragati Maidan, New Delhi. 86 BEVERAGE & FOOD WORLD - Vol No OCTOBER 2017

87 ANNOUNCING! BAKERY & CONFECTIONERY & SNACK FOOD EQUIPMENT & SUPPLIES SPECIAL ISSUE OF BEVERAGE & FOOD WORLD WILL BE PUBLISHED IN NOVEMBER 2017 Bonus Display Advertisers are entitled to a FREE Product Write-up (upto 150 words with one product picture), and also a FREE Classified listing (upto 50 words) in the "Buyers' Guide" section of this special issue. Contact: The Amalgamated Press 506, Hamam House, 5th Floor, 36, Ambalal Doshi Marg, Fort, Mumbai Tel: BEVERAGE & FOOD WORLD - - Vol No OCTOBER JANUARY


89 BOOKS FOR SALE S.No. Description Publisher Price N.I.I.R 1. Modern Technology of Milk Processing & Dairy Products (4 th Ed.) " Rs Modern Technology on Food Preservation (2 nd Ed.) " Rs Manufacture of Food & Beverages (2 nd Ed.) " Rs Handbook on Fruits, Vegetables & Food Processing with Canning & Preservation (3 rd Ed.) " Rs Handbook on Modern Packaging Industries (2 nd Ed.) " Rs Handbook on Spices " Rs Food Colours, Flavours & Additives Technology Hand Book " Rs The Complete Technology Book on Bakery Products (3 rd Ed.) " Rs The Complete Technology Book on Processing, Dehydration, Canning Preservation of Fruits & Vegetables (3 rd Ed.) " Rs The Complete Technology Book on Snack Foods (2 nd Ed.) " Rs Herbal Foods and Its Medicinal Values " Rs Fresh Meat Technology Hand Book " Rs Food Flavours Technology Hand Book " Rs The Complete Technology Book on Cocoa, Chocolate, Ice Cream & Other Milk Products " Rs Preservation of Meat & Poultry Products " Rs Handbook on Food Biotechnology " Rs Handbook on Mushroom Cultivation & Processing (Dehydration, Processing, Canning) " Rs The Complete Book on Coconut & Coconut Products (Cultivation & Processing) " Rs The Complete Technology Book on Flavoured Ice Cream " Rs Potato & Potato Products (Cultivation, Harvesting, Storage & Processing) " Rs The Complete Technology Book on Meat, Poultry & Fish Processing (2 nd Ed.) " Rs The Complete Technology Book on Alcoholic and Non Alcoholic Beverages " Rs The Complete Book on Gums & Stabilizers for Food Industry " Rs The Complete Book on Spices & Condiments (Cultivation, Processing & Extraction) (2 nd Ed.) " Rs Fruits, Vegetables, Corn and Oilseeds Processing Hand Book " Rs The Complete Book on Wine Production " Rs The Complete Book on Sugarcane Processing and by-products of molasses " Rs The Complete Book on Managing Food Processing Industry Waste " Rs The Complete Book on Fruits, Vegetables and Food Processing " Rs The Complete Book on Tomato and Tomato Products Manufacturing " Rs Confectionery Products Handbook (Chocolate, Toffee, Chewing Gum, Confectionery) " Rs E.I.R.I. 32. Start Your Own Cold Storage Unit Rs Hand Book of Dairy Formulations, Processes & Milk Processing Industries (2nd Ed.) " Rs Hand Book of Modern Bakery Products " Rs Handbook of Ice cream Technology & Formulae " Rs Potato and Potato Processing Technology " Rs Hand Book of Flavours and Food Colourants Technology " Rs Technology of Maize & Allied Corn Products " Rs Modern Bakery Technology & Fermented Cereal Products with Formulae " Rs Technology of Oil Seeds Processing Oils & Fats and Refining " Rs Complete Book on Banana Cultivation, Dehydration, Processing, Products & Packaging Technology " Rs Technology of Chicken Meat & Poultry Products " Rs Agro Food Processing & Packaging Technology " Rs Modern Technology of Agro Processing & Food Packaging Products with Project Profiles " Rs Technology of Food Chemicals, Pigments & Food Aroma Compounds " Rs N.I.P.A 46. Food Processing Waste Management : Treatment and Utilization Technology Rs Cereals: Processing and Nutritional Quality " Rs Food Process Engineering and Technology " Rs Principles of Meat Technology (2 nd Ed.) " Rs Quality Milk Production and Processing Technology " Rs Post Harvest Technology & Processing of Horticulture Crops " Rs Fat Rich Dairy Products " Rs Baking Science & Industries (2 Volumes) M.K. Kamaliya Rs Basic Baking (6 th Ed.) S. C. Dubey Rs. 525 Prices Include Packing & Postage Send D.D. / Cheque favouring : THE AMALGAMATED PRESS 506, Hamam House, 5th Floor, 36 Ambalal Doshi Marg, Fort, Mumbai Tel : BEVERAGE & FOOD WORLD - - Vol No OCTOBER JANUARY

90 INDEX TO ADVERTISERS Page No. Page No. Advanced Enzyme Technologies Ltd Alliance Brenntag Ingredients (I) Pvt. Ltd Bry-Air (Asia) Pvt. Ltd Chembond Calvatis Industrial Hygiene Systems Ltd Delair India Pvt. Ltd Drytech Processes (I) Pvt. Ltd. Front Cover Enprosyst Solution Pvt. Ltd Fi & Hi India Foram Foods Goma Engineering Pvt. Ltd H. K. Enzymes & Biochemicals Pvt. Ltd Himedia Laboratories Pvt. Ltd Hanna Equipments (India) Pvt. Ltd ICL Food Specialities India IMCD India Pvt. Ltd ITC Colors India Cold Chain Inoxpa India Pvt. Ltd Jaychem Marketing K. Patel Phyto Extractions Pvt. Ltd Krones India Pvt. Ltd Kumar Process Consultants & Chemicals Pvt. Ltd Laljee Godhoo & Co M.K. Ingredients & Specialities Mespack India Pvt. Ltd Micron Industries Pvt. Ltd Pari Chemicals Parksan Filters Pvt. Ltd Plastindia R & D Engineers Repute Engineers Pvt. Ltd Roquette Riddhi Siddhi Pvt. Ltd Sarda Starch Pvt. Ltd Sonarome Pvt. Ltd Sonarome Pvt. Ltd Sonarome Pvt. Ltd. Back Cover Swastik Associates Technical Drying Services (Asia) Pvt. Ltd Technofour Electronics Pvt. Ltd Ultra International Ltd UltraPlast Chainbelts Pvt. Ltd Uma Bros Unipack Machines Pvt. Ltd V. S. Enterprises Wacker Chemie AG Warkem Biotech Pvt. Ltd Water Todays Water Expo ATTENTION SUBSCRIBERS! It is observed that many subscribers miss the reminder notice for Subscription renewal sent by us. For continuity, it is necessary that your renewal subscription fee is paid at least a month before your subscription ends. If your subscription fee is paid after your subscription expires it will be registered only from the month after the fee is paid. And back issues will have to be purchased separately which will include Regd Postal / Courier charges. If you wish to know the status of your subscription please us at NOTE : "Beverage & Food World" Journal is mailed to subscribers on the 20 th of every month. In case you do not receive your copy within 45 days from that date, please to us about the nonreceipt, so that we can send you another copy. Since we usually stock few copies of back issues, we may not be able to entertain any request for missing issues if it comes to us beyond the specified period. Printed, Published and Owned by Norman John Da Silva, Proprietor, The Amalgamated Press, 506 Hamam House, 36 Ambalal Doshi Marg, Fort, Mumbai , India. Tel: and printed by him at Sevak Printers, 308, Shri Hanuman Industrial Estate, 3rd Floor, G. D. Ambekar Road, Wadala, Mumbai , India. Editor: Norman John Da Silva BEVERAGE & FOOD WORLD - - Vol No OCTOBER JANUARY




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