Insects as novel food ingredient

Size: px
Start display at page:

Download "Insects as novel food ingredient"

Transcription

1 Insects as novel food ingredient Anne Louise Dannesboe Nielsen Team manager Food technology, DTI Insects in the food chain, Turku, 29/ Agenda About DTI food technology Insect as food Insects as ingredients Functional properties of food ingredients from insects Purification methods R&D project: InValuable 1

2 DTI - Food Technology Knowledge of chemistry, microbiology and sensory as well as technology and regulatory issues Focus on Product and process development Analysis and characterization Sensory and consumer tests Regulatory R&D collaborations with costumers and universities Whole insects 2

3 Insects as ingredients Drying and grinding Insectmeal Insects Fat/ fatty acids Extraction and purification technologies Vitamins Emulsifiers Minerals Chitosan Bioactive components Insect meal Drying and grinding Applicable directly as protein source in bread, flour mixtures, processed foods Versatile Cheap production, low-price market More sustainable source of protein meal than soy Insectmeal 3

4 Protein purification Industrial processes fully adaptable Other ingredients/grades may be achived Needs optimisation Purification and characterisation of water-soluble proteins based on Expanded Bed Adsorption (EBA) chromatography for food application Project: Natural ingredients and green energy with sustainable separation technologies, , Innovation Consortium Ministry of Science and Innovation. 4

5 Characterization of protein for food ingredients Beside nutritional value Water binding capacity Oil binding capacity Viscosity Solubility/re-solubility Particle size Zeta potential (electrical charge) Foaming capacity/stability Emulsion capacity/stability Gel strength (Bloom test) Particle shape (morphology) We re looking for novel fuctionality Analysis Water binding capacity; Oil binding capacity; Emulsion capacity and stability; Emulsion stirring power; Foaming. Processed meal from lesser mealworm Defatted/non-defatted Preliminary studies by Dalius Kaselis 5

6 Water binding 1. 2 g of the insect flour in 16 ml distilled water. 2. Into half of the samples 2 g of salt (Sodium chloride, >99%) => Samples were stirred for 15 min. 4. Afterwards, samples were vortexed for 1 hour every 10 minutes for 10 sec each Some samples kept at 50 C Centrifugation for 15 min, rpm, 20 C Dry matter analysis: 50 water-uptake determined Percentage 0 no salt, room temp no salt, 50 C salt, room salt, 50 C temp N1 N2 N3 N4 S5 S6 S3 S4 Preliminary studies by Dalius Kaselis Oil binding capacity 1. 2 g of the insect flour added to 16 ml of rapseed oil. 2. Same procedure as water binding: Samples vortexed for 1 hour (10 sec/10 min), some samples kept af 50 C temperature. 3. Followed by centrifugation 4. Filtration Percentage O5 O6 O7 O room temp 50 C temp Preliminary studies by Dalius Kaselis 6

7 Emulsion capacity and stability 1. 8 samples with different weight of insect flour in 10 ml of water. 2. Samples were stirred for 24 hours 4. After stirring, 10 ml of rapseed oil was added and dispersed for 5 min, rpm ultra-turrax 5. Centrifugation for 5 min 6. Measuring height of emulsion layer and total amount. Preliminary studies by Dalius Kaselis Emulsion stirring power 1. 6 emulsions created as abovementioned 2. Dispersed for 5 min, at rpm, rpm and rpm (doublets). 3. Measuring height of emulsion layer and total amount rpm Preliminary studies by Dalius Kaselis rpm rpm 7

8 Foaming 1. 4 samples of insect flour (0,5;1;1,5;2,5g) and 50 ml water 2. Samples were stirred for 24 hours 3. After stirring dispersed for 5 min, rpm 4. Measuring height of the foam. Tube number Before stirring After stirring F1 23,8 23,97 F2 12,83 12,98 F3 14,55 15,06 F4 10,39 11,36 F5 13,77 13,81 F6 13,99 14,07 F7 13,53 13,54 F8 13,02 13,04 Foams were very little, not stable => is not characteristic for this kind of powder from insects. Preliminary studies by Dalius Kaselis Functional properties - Example of rapeseed cake protein fractions Protein fraction Water absorption Fat absorption Foaming properties Gelling ability ph 4 NO YES (500%) Initial increase 400% Low gel strength Freeze dried powder of fraction 1 -Napin ph 7 NO Stability Unstable ph4 Stable ph7 Increase with increase in ph ph 4 NO YES (500%) Initial increase 400% Higher gel strength Freeze dried powder of fraction 2 (broad range of soluble protein) ph 7 YES (200%) Stability Unstable ph4 Stable ph7 Increase with increase in ph 8

9 Lipid/fatty acid purification By-product when de-fatting protein or fiber fractions Possible to purify further to increase value Fat/ fatty acids Processing of high-value oils Example of short-path distillation Functional ingredients Filtration Enzymatic digestion Prefractionation Filtration Final standardization Clarifying Fatty acids Pure highvalue oils High-value oil mixtures Pre-treatment Fractionation Post-treatment Project: Pilot plant for environmentally friendly animal by-products industries; Pilot ABP, FP7, Fat/ fatty acids 9

10 Lipid extraction Lipid extraction procedures Screening of different methods Optimization of selected methods Protein analysis Lipid fractionation Isolate interesting fatty acids (e.g. omega-3 fatty acids) Separate saturated- from unsaturated fatty acids Short path destillation Crystallization Etc. Preliminary studies by Simon Hviid Fat/ fatty acids Optimization of extraction method Screening for optimum ratios of solvents Identifying peaks Analyzing and explaining the behaviour (trying to) Determine if the behaviour is typical to the method, the solvent or the product 85% Lipid extraction methods Amount of fat extracted [%] 80% 75% 70% 65% 60% 55% Method 1 Method 2 Preliminary studies by Simon Hviid 50% 0,00 0,50 1,00 1,50 2,00 2,50 Dilution ratio Fat/ fatty acids 10

11 Microencapsulation as a means of protecting functional proteins and oils Protection against degradation by oxygen, light, ph -> increased stability Easier storage, transportation and incorporation into food products Conversion of water-immiscible oil into water-dispersible powder Control of available amount of compound Controlled release Protective matrix Oil or protein ph/light/heat Fat/ fatty acids Example of microencapsulation as a means of protecting proteins and oils Fat/ fatty acids 11

12 Functional ingredients Emulsifiers Foaming agents Baking additives Egg-replacers Possible to engineer or optimise to specific applications Emulsifiers Functional ingredients Often by-products from extraction of major components (lipids or proteins) Emulsifiers Mono- and diglycerides Gums/lecithine/phospholipids Gelling agents Emulsifiers 12

13 Other ingredients Minerals Essential in food From natural (insect) source Chitosan Processing to high-value products Glucosamine (dietary supplement), chitin, medical devices etc. In competition with cheap chitosan from crustaceans Vitamins B1, B2, B12, A, E Based on insect diet and type Bioactive components Antimicrobials? Antioxidants? Minerals Chitosan Vitamins Bioactive components InValuable R&D project WP1: Optimization of mealworm production (T. molitor and A. diaperinus) WP2: Nutritional assessment of selected by-products Preventing mealworm diseases WP3: Automation of production WP4: Development of processing 13

14 InValuable R&D project WP5: Feed/Food safety WP6: Feed Application Feeding trials going on WP7: Food Application Protein and lipid characterization WP8: Influencing the market Thank you for your attention! Feel free to contact me for further information Anne Louise Dannesboe Nielsen

15 Questions? 15

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

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

More information

Functionality of Purified Yellow Pea Protein Isolates for Food Application

Functionality of Purified Yellow Pea Protein Isolates for Food Application ANNUAL TRANSACTIONS OF THE NORDIC RHEOLOGY SOCIETY, VOL. 22, 24 Functionality of Purified Yellow Pea Protein Isolates for Food Application Maria Kristjansson, Karin Loft Eybye and Marie Bendix Hansen 2

More information

Plant Power! From traditional crops to alt proteins. Atze Jan van der Goot. Food Protein Vision, Amsterdam, 8 March 2018

Plant Power! From traditional crops to alt proteins. Atze Jan van der Goot. Food Protein Vision, Amsterdam, 8 March 2018 Plant Power! From traditional crops to alt proteins Atze Jan van der Goot Food Protein Vision, Amsterdam, 8 March 2018 The problem: Making same food requires more recourses Tilman, PNAS 20260 (2011) Global

More information

Development of Nutrient Delivery Systems: Ingredients & Challenges

Development of Nutrient Delivery Systems: Ingredients & Challenges Development of Nutrient Delivery Systems David Julian McClements and Hang Xiao Department of Food Science University of Massachusetts Development of Nutrient Delivery Systems: Ingredients & Challenges

More information

Oil bodies as a source of naturally preemulsified oil: novel methodologies for extraction and stabilization.

Oil bodies as a source of naturally preemulsified oil: novel methodologies for extraction and stabilization. Oil bodies as a source of naturally preemulsified oil: novel methodologies for extraction and stabilization. Simone De Chirico, Vincenzo di Bari, David Gray 1 Oil body structure and composition 1 0.5 3

More information

Citri-Fi 125 Introduction

Citri-Fi 125 Introduction Citri-Fi 125 Introduction Market Review 2 Market Review Clean Label/Non-GMO/ Natural Market Non-GMO ingredient sourcing Recognizable ingredients found in the kitchen cupboard Shorter ingredient statements

More information

SYNOPSIS STUDIES ON THE PREPARATION AND CHARACTERISATION OF PROTEIN HYDROLYSATES FROM GROUNDNUT AND SOYBEAN ISOLATES

SYNOPSIS STUDIES ON THE PREPARATION AND CHARACTERISATION OF PROTEIN HYDROLYSATES FROM GROUNDNUT AND SOYBEAN ISOLATES 1 SYNOPSIS STUDIES ON THE PREPARATION AND CHARACTERISATION OF PROTEIN HYDROLYSATES FROM GROUNDNUT AND SOYBEAN ISOLATES Proteins are important in food processing and food product development, as they are

More information

CHAPTER 1 INTRODUCTION

CHAPTER 1 INTRODUCTION 1 CHAPTER 1 INTRODUCTION 1.1 Background and Rationale Thailand has become the world's largest exporter of canned tuna and largest importer of fresh and frozen tuna. Canned tuna exports accounted for 77%

More information

The Need - Skin Barrier Protection. The Need - Skin Biochemical Balance

The Need - Skin Barrier Protection. The Need - Skin Biochemical Balance NSPS by Asta Technologies, Ltd. The microalgae Porphyridium Cruentum excretes Natural Sulfated Polysaccharides as a protective layer which enables it to flourish even in harsh and extreme conditions. Extensive

More information

Commercial Bulleting Aloe Flakes

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

More information

APPLE OATS CHIA COOKIES

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

More information

GLOBAL SPECIALTY INGREDIENTS (M) SDN BHD ( M)

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

More information

Utilization of fish byproducts and preserving the positive health effects in pelagic fish products

Utilization of fish byproducts and preserving the positive health effects in pelagic fish products Utilization of fish byproducts and preserving the positive health effects in pelagic fish products Revilija Mozuraityte SINTEF Fisheries and Aquaculture SINTEF Fisheries and Aquaculture SINTEF Fisheries

More information

Fatty Acid Methylation Kits

Fatty Acid Methylation Kits Methyl esterification kit for fatty acids analysis Fatty Acid Methylation Kits Below are two methods for efficiently preparing fatty acid samples for GC analysis. Neither method requires high temperatures,

More information

CHITOSAN PRODUCTION LINE OFFER

CHITOSAN PRODUCTION LINE OFFER CHITOSAN PODUCTION LINE OFFE CHITOSAN PODUCTION - INTODUCTION is a deacetylated derivative of chitin. It is polysaccharide found in nature with an amino group, contained in the shells of Crustacea such

More information

Sustainable Proteins. Jo Gould Assistant Professor in Food Science

Sustainable Proteins. Jo Gould Assistant Professor in Food Science Sustainable Proteins Jo Gould Assistant Professor in Food Science joanne.gould@nottingham.ac.uk What constitutes protein? What is protein? Protein is a sequence of amino acids Indispensable amino acids

More information

Lecture 01 Course Introduction and Food Constituents & Functions

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

More information

Value-added processing and applications of oat proteins

Value-added processing and applications of oat proteins Value-added processing and applications of oat proteins Lingyun Chen (PhD) Canada Research Chair Professor Department of Agricultural Food and Nutritional Science University of Alberta lingyun.chen@ualberta.ca

More information

The relation between some physical parameters and the soybean protein solubility

The relation between some physical parameters and the soybean protein solubility Available on-line at www.japt.tpa.usab-tm.ro Journal of Agroalimentary Processes and Technologies 2009, 15(1), 117-121 Journal of Agroalimentary Processes and Technologies The relation between some physical

More information

Information about the product

Information about the product 3. Processing food 3.3 Food labels 3.3.1 Information about the product WHY ARE LABELS NECESSARY? In the 19 th century, industrial and technological developments completely transformed the food sector.

More information

FOOD LABELS.! Taking a closer look at the label! List of Ingredients! Serving Size! % Daily values! Recommended Amounts

FOOD LABELS.! Taking a closer look at the label! List of Ingredients! Serving Size! % Daily values! Recommended Amounts FOOD LABELS! Taking a closer look at the label! List of Ingredients! Serving Size! % Daily values! Recommended Amounts ! Calories! Total Fat Label Contents! Saturated Fat! Cholesterol! Sodium! Total Carbohydrate!

More information

Right time, right place: bioactive delivery systems

Right time, right place: bioactive delivery systems Right time, right place: bioactive delivery systems Zhigao Niu, Alejandra Acevedo-Fani & Ali Rashidinejad Science of Food Team Riddet Institute, Massey University Developing High-Value Foods Food Systems

More information

EXTRACTION AND ISOLATION OF PROTEIN FROM LUPINE (Lupinus termis L.) SEEDS

EXTRACTION AND ISOLATION OF PROTEIN FROM LUPINE (Lupinus termis L.) SEEDS EXTRACTION AND ISOLATION OF PROTEIN FROM LUPINE (Lupinus termis L.) SEEDS M. KHALIL OSMAN* and L. SIMON-SARKADI Department of Biochemistry and Food Technology Technical University, H-1521, Budapest Received

More information

PRODUCTION OF VALUE ADDED PRODUCTS FROM SOME CEREAL MILLING BY-PRODUCTS SAYED SAAD ABOZAIED SMUDA THESIS DOCTOR OF PHILOSOPHY

PRODUCTION OF VALUE ADDED PRODUCTS FROM SOME CEREAL MILLING BY-PRODUCTS SAYED SAAD ABOZAIED SMUDA THESIS DOCTOR OF PHILOSOPHY PRODUCTION OF VALUE ADDED PRODUCTS FROM SOME CEREAL MILLING BY-PRODUCTS By SAYED SAAD ABOZAIED SMUDA B.Sc. Agric. Sci. (Food Science), Fac. Agric., Cairo Univ., 2004 M.Sc. Agric. Sci. (Food Science), Fac.

More information

UNIT 2 DIABETES REVIEW

UNIT 2 DIABETES REVIEW UNIT 2 DIABETES REVIEW Pancreas is unable to make insulin. Therefore, glucose cannot get into the cells for energy. Insulin is made, but cell receptors do not work at getting recognizing that insulin.

More information

Paper No.: 13 Paper Title: Food Additives Module 2. Functional Classification of Food Additives

Paper No.: 13 Paper Title: Food Additives Module 2. Functional Classification of Food Additives Paper No.: 13 Paper Title: Food Additives Module 2. Functional Classification of Food Additives 2.1 Introduction According to the Food Protection Committee of the Food and Nutrition Board, food additives

More information

Mini Jumpstart Kit. Oatmeal Raisin Cookies. Chocolate Chip Cookies

Mini Jumpstart Kit. Oatmeal Raisin Cookies. Chocolate Chip Cookies Mini Jumpstart Kit Oatmeal Raisin Cookies INGREDIENTS: Protein Blend (Milk Protein, Egg Protein, Organic Whey Protein, Kosher Gelatin), Vegetable Glycerin, Organic Whole Oats, Organic Whole Wheat Flour,

More information

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

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

More information

How to choose your culinary oil

How to choose your culinary oil How to choose your culinary oil 12 February 2014 There is an increasing variety of vegetable oils for cooking and food preparation. How do you decide which one to use? Considerations include taste, functional

More information

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

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

More information

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

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

More information

COPYRIGHTED MATERIAL. Contents. Contributors

COPYRIGHTED MATERIAL. Contents. Contributors Contents Contributors Preface xv xvii 1 Dairy Protein Powders 3 P. Schuck 1.1 Introduction 3 1.2 Extraction of Milk Proteins 5 1.2.1 Milk proteins 5 1.2.2 Separation of proteins 5 1.2.3 Pretreatment of

More information

Lecithin and Phospholipids for Cosmetics Applications

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

More information

Data Sheet Version: 1.0 Valid from (production date):

Data Sheet Version: 1.0 Valid from (production date): Previous Nr 00105140011081 Product Description Starch-based greasing product for perfect release of all confectionery goods. Usage Information Usage rate / recipe By brush, spray-gun. Shake the product

More information

FATS & OILS GLOSSARY

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

More information

Dry fractionation for sustainable production

Dry fractionation for sustainable production Dry fractionation for sustainable production of functional legume pea ingredients Pascalle Pelgrom, Remko Boom, Maarten Schutyser Wageningen University Laboratory of Food Process Engineering Maarten.Schutyser@wur.nl

More information

Nutritional information

Nutritional information 3. Processing food 3.3 Food labels 3.3.2 Nutritional information ENERGY AND NUTRIENTS In addition to product information, labels include a host of nutritional information, in particular the product s energy

More information

New Approaches for Improving Edible Oil Quality

New Approaches for Improving Edible Oil Quality New Approaches for Improving Edible Oil Quality Selma Turkay and Hale Gurbuz Istanbul Technical University, Chemical Engineering Department OFI TURKEY 2014 13 May Istanbul Introduction In recent years,

More information

Nutrition Facts Serving Size 3.4oz (96g) Servings Per Container 1 Amount Per Serving Calories 280 Calories from Fat 90

Nutrition Facts Serving Size 3.4oz (96g) Servings Per Container 1 Amount Per Serving Calories 280 Calories from Fat 90 Nutrition Facts Serving Size 3.4oz (96g) Servings Per Container 1 Amount Per Serving Calories 280 Calories from Fat 90 Total Fat 10g Saturated Fat 2g Trans Fat 0g Polyunsaturated Fat 4.5g Monounsaturated

More information

Choosing What You Eat and Why. Chapter 1 BIOL1400 Dr. Mohamad H. Termos

Choosing What You Eat and Why. Chapter 1 BIOL1400 Dr. Mohamad H. Termos Choosing What You Eat and Why Chapter 1 BIOL1400 Dr. Mohamad H. Termos Objectives Following this lecture, you should be able to describe: - Nutrition definition - Sources of nutrients - Energy sources

More information

Nutritional Oil Powder Series. Medium-Chain Triglyceride (MCT) Powder

Nutritional Oil Powder Series. Medium-Chain Triglyceride (MCT) Powder Nutritional Oil Powder Series Medium-Chain Triglyceride (MCT) Powder Introduction Application Challenges for MCT Oil in Food Formulae Microencapsulation is the Solution Microencapsulated MCT Powder Summary

More information

The Quest for Natural Emulsifiers. Evaluating the Effectiveness of Natural Emulsifiers. Marina Andres-Brull. A Leatherhead Food Research white paper

The Quest for Natural Emulsifiers. Evaluating the Effectiveness of Natural Emulsifiers. Marina Andres-Brull. A Leatherhead Food Research white paper The Quest for Natural Emulsifiers Evaluating the Effectiveness of Natural Emulsifiers A Leatherhead Food Research white paper 11 Marina Andres-Brull The Quest for Natural Emulsifiers In this white paper,

More information

The main campus today

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

More information

NUTRITION Nutrition Information: Fats What is fat and are all fats created equal? The terms fatty acids and fats are often used interchangeably, but a fatty acid is the basic unit/building block of a fat

More information

Fishmeal for FEED Physical quality effects

Fishmeal for FEED Physical quality effects Fishmeal for FEED Physical quality effects NORDIC CENTRE OF EXCELLENCE NETWORK IN FISHMEAL AND FISH OIL COPENHAGEN, 14-15.11.2018 Tor Andreas Samuelsen 1, Svein Mjøs 2 & Åge Oterhals 1 1 Nofima Nutrition

More information

NUTRITIONAL QUALITY OF EGGS FROM HENS FED WITH DDGS

NUTRITIONAL QUALITY OF EGGS FROM HENS FED WITH DDGS NUTRITIONAL QUALITY OF EGGS FROM HENS FED WITH Yan Zhang National Corn to Ethanol Research Center Southern Illinois University Edwardsville and Jill K. Winkler-Moser National Center for Agricultural Utilization

More information

Macromolecules Materials

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

More information

Food Science TEKS/LINKS Student Objectives One Credit

Food Science TEKS/LINKS Student Objectives One Credit First Six Weeks Professional Skills & Scientific FS 1(A) The student will apply interpersonal communication skills in business and industry settings. FS 1(B) The student will explain and recognize the

More information

CHAPTER 6 FUNCTIONAL PROPERTIES OF PROTEIN HYDROLYSATES

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

More information

Marine Polysaccharides

Marine Polysaccharides SUB Hamburg A/559610 Marine Polysaccharides Food Applications Vazhiyil Venugopal L-oC) CRC Press \V^ J Taylor &. Francis Group Boca Raton London New York CRC Press is an imprint of the Taylor & Francis

More information

Ulrick&Short. Technical Briefing Replacing Milk Solids. starches flours fibres proteins. Technically the Best

Ulrick&Short. Technical Briefing Replacing Milk Solids. starches flours fibres proteins. Technically the Best Ulrick&Short Technically the Best Technical Briefing Replacing Milk Solids starches flours fibres proteins Ulrick&Short Technically the Best Replacing Milk Solids Milk solids are what is left after all

More information

O-STARCH-10 Effect of maltodextrin on core retention and microencapsulation efficiency of encapsulated soy oil

O-STARCH-10 Effect of maltodextrin on core retention and microencapsulation efficiency of encapsulated soy oil O-STARCH-10 Effect of maltodextrin on core retention and microencapsulation efficiency of encapsulated soy oil Plengsuree Thiengnoi 1, Moshe Rosenberg 2 and Manop Suphantharika 1 1 Department of Biotechnology,

More information

THE BENEFITS OF WORKING WITH FIBERSOL

THE BENEFITS OF WORKING WITH FIBERSOL THE BENEFITS OF WORKING WITH FIBERSOL WHY FIBER? Dietary fiber intake is recognized by professional and governmental authorities to be an important part of a healthful diet. As a result, dietary fiber

More information

Research plan with following academic staff

Research plan with following academic staff 専門分野一覧別紙 1 Research plan with following academic staff A. Food Chemistry Hirotoshi TAMURA, Professor (tamura@ag.kagawa-u.ac.jp) Functional foods and flavor chemistry. B. Food Physics and Food Processing

More information

Greeley /Evans School District 6 Grade/High School Food Science II Learning Guide UNIT: Nutrition. Enduring Concept:

Greeley /Evans School District 6 Grade/High School Food Science II Learning Guide UNIT: Nutrition. Enduring Concept: Greeley /Evans School District 6 Grade/High School Food Science II Learning Guide UNIT: Nutrition Enduring Concept: VIII. The Science of Nutrition A. History of Nutrition 1. Early Discoveries B. Elements

More information

Lecipro AOCS Lecithin SC Montreal

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

More information

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

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

More information

Lesson 8 Understanding Food Labelling and Nutritional Claims

Lesson 8 Understanding Food Labelling and Nutritional Claims Lesson 8 Understanding Food Labelling and Nutritional Claims Food labelling is required by law and should be: clear and accurate, easy to understand, protect the consumer, help the consumer know what they

More information

Enhancing Bioavailability of Nutrients

Enhancing Bioavailability of Nutrients Round Table Enhancing Bioavailability of Nutrients Yrjö H. Roos 1 April 2013 ESPCA/São Paulo School of Advanced Science Advances in Molecular Structuring of Food Materials Faculty of Animal Science and

More information

1 of 5 11/20/2014 9:43 AM Pioneer Alfredo Sauce Mix Dot#: 537176 Mfr #: 94341 GTIN: 10041460943411 Supplier: C. H. Guenther & Son, Inc. Description: Pioneer Alfredo Sauce Mix Images and Attachments 10041460943411_B1CE.jpg

More information

BUCHI NIR Applications Milling & Bakery Industry

BUCHI NIR Applications Milling & Bakery Industry BUCHI NIR Applications Milling & Bakery Industry You need fast and reliable information about your samples in order to make far-reaching decisions. We support you in overcoming your daily challenges, from

More information

SAMPLE COURSE OUTLINE FOOD SCIENCE AND TECHNOLOGY ATAR YEAR 11

SAMPLE COURSE OUTLINE FOOD SCIENCE AND TECHNOLOGY ATAR YEAR 11 SAMPLE COURSE OUTLINE FOOD SCIENCE AND TECHNOLOGY ATAR YEAR 11 Copyright School Curriculum and Standards Authority, 2014 This document apart from any third party copyright material contained in it may

More information

BergaSom. Purified phosphatidylcholine from sunflower or soy. Applications

BergaSom. Purified phosphatidylcholine from sunflower or soy. Applications Purified phosphatidylcholine from sunflower or soy Lecithins are phospholipids, a molecular group whose many functions in the human body make it indispensable. Lecithin s vital importance to the body and

More information

The Production of Flavor Microcapsules from Shrimp Waste

The Production of Flavor Microcapsules from Shrimp Waste International Journal of Agricultural Technology 2017 Vol. 13(1): 73-78 Available online http://www.ijat-aatsea.com ISSN 2630-0192 (Online) The Production of Flavor Microcapsules from Shrimp Waste Sawasdikarn,

More information

FORMULATION CHOICE. How and why they are chosen. Dr Andy Fowles On behalf of ECPA Specification Expert Group

FORMULATION CHOICE. How and why they are chosen. Dr Andy Fowles On behalf of ECPA Specification Expert Group FORMULATION CHOICE How and why they are chosen Dr Andy Fowles On behalf of ECPA Specification Expert Group Topics Why formulate? How to identify formulation options Drivers Principle formulation type overview

More information

FATTY ACIDS IN PLASMA BY GC/MS - Code GC75010

FATTY ACIDS IN PLASMA BY GC/MS - Code GC75010 FATTY ACIDS IN PLASMA BY GC/MS - Code GC75010 BIOCHEMISTRY The term fatty acids (abbreviation FA, English Fatty Acids) are indicated aliphatic monocarboxylic acids. They are, with few exceptions, long

More information

Food Science (#6201)

Food Science (#6201) AASD FAMILY AND CONSUMER EDUCATION CURRICULUM Food Science (#6201) Description The Food Science course gives students a hands-on, lab-based, experimental background in basic food science as it relates

More information

Properties and Stability of Catfish Oil-in-water Emulsions as Affected by Oil and Emulsifier Concentrations

Properties and Stability of Catfish Oil-in-water Emulsions as Affected by Oil and Emulsifier Concentrations 2012 International Conference on Environment, Energy and Biotechnology IPCBEE vol.33 (2012) (2012) IACSIT Press, Singapore Properties and Stability of Catfish Oil-in-water Emulsions as Affected by Oil

More information

PURE WHEY HEALTH FOOD FOR YOUR BRAND. Sports Nutrition. Also available: whey protein mix:

PURE WHEY HEALTH FOOD FOR YOUR BRAND. Sports Nutrition. Also available: whey protein mix: PURE WHEY Whey protein belongs to the group of fast, regenerative proteins with a high quality amino acid composition and a high amount of beneficial BCAAs. Pure Whey contains pure whey protein isolate,

More information

SELECTIVE GRIND TECHNOLOGY and FIBER BY-PASS

SELECTIVE GRIND TECHNOLOGY and FIBER BY-PASS SELECTIVE GRIND TECHNOLOGY and FIBER BY-PASS Fluid Quip Process Technologies, LLC 1940 South Yellow Springs Street Springfield, Ohio 45506 www.fqptech.com Fluid Quip Process Technologies Leverage Years

More information

Lec 4a- BPK 110 Human Nutrition: Current Iss.

Lec 4a- BPK 110 Human Nutrition: Current Iss. Lec 4a- BPK 110 Human Nutrition: Current Iss. TOPICS FOR Lec 4a: 1. Introduction to Lipids 2. Lipid Structure 3. Saturated vs. Unsaturated Fatty Acid Chains 4. Phospholipids and Sterols (Other Lipids)

More information

Engineering of oat proteins towards improved functionality. Dr Nesli Sözer Principal Investigator VTT Technical Research Centre of Finland Ltd

Engineering of oat proteins towards improved functionality. Dr Nesli Sözer Principal Investigator VTT Technical Research Centre of Finland Ltd Engineering of oat proteins towards improved functionality Dr Nesli Sözer Principal Investigator VTT Technical Research Centre of Finland Ltd Why plant proteins? How to feed the protein demand of 9 M people?

More information

DATA SHEET. 1. Product description. 2. Ingredient declaration. 3. Nutritional data for 100g. KC 110g cube rigid box MDW. Version: 28/04/2017

DATA SHEET. 1. Product description. 2. Ingredient declaration. 3. Nutritional data for 100g. KC 110g cube rigid box MDW. Version: 28/04/2017 KC 110g cube rigid box MDW 031 28/04/2017 1. Product description KC Rigid Cube box with an assortment of milk, dark and white chocolates 110g. 2. Ingredient declaration Sugar, cocoa mass, cocoa butter,

More information

what is Fibersol-2 AG?

what is Fibersol-2 AG? what is Fibersol-2 AG? Fibersol -2 AG, digestion resistant maltodextrin, a soluble corn fiber, has been specially designed for applications in which rapid dispersion and quick dissolution are key for final

More information

Texturizing Solutions: Serving customers across categories

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

More information

The Heba Story. products every year.* That may be a huge challenge but it s an even greater opportunity.

The Heba Story. products every year.* That may be a huge challenge but it s an even greater opportunity. The Heba Story Many South Africans, from all walks of life, are plagued by ill health. Many blame this on fast food, fizzy cooldrinks and sweets but often the biggest culprit is everyday staples. Foods

More information

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

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

More information

SECTION XE-G: FOOD TECHNOLOGY

SECTION XE-G: FOOD TECHNOLOGY SECTION XE-G: FOOD TECHNOLOGY Course Syllabus Unit 1: Food Chemistry and Nutrition Carbohydrates: Structure and functional properties of mono-, oligo-, & polysaccharides including starch, cellulose, pectic

More information

ENSEMBLE Non-PHO Emulsifiers

ENSEMBLE Non-PHO Emulsifiers ENSEMBLE Non-PHO Emulsifiers PHOs: THE RACE TO NON IS ON. CorbionEnsemble.com The clock is ticking on PHOs, will you be ready? In the wake of the recent Food and Drug Administration (FDA) ruling to revoke

More information

John Foss Managing Director

John Foss Managing Director John Foss Managing Director john@thechiaco.com.au 042888194 What is Chia Chia is a high value crop due to nutritional benefits and functional applications What is Chia? Chia (Salvia Hispanica) is an oil

More information

Chapter 15 Food and Digestion

Chapter 15 Food and Digestion Chapter 15 Food and Digestion Activity: Use Qualitative Observations (5 senses) to describe: What happens when you see candy? How does it smell? How do you chomp it into smaller pieces or swallow candy

More information

Study on the Preparation and Functional Properties of Rapeseed Protein

Study on the Preparation and Functional Properties of Rapeseed Protein INTERNATIONAL CONFERENCE ON SUSTAINABLE AGRICULTURE, ICSA2008 Study on the Preparation and Functional Properties of Rapeseed Protein GUO Lulu1, DONG Xuyan1, MA Liang3, ZHENG Boping3, JIANG Wenlong3, WEI

More information

Feed ID Options /10/2016. DM% CP% TDN% Fat% Ca% P%

Feed ID Options /10/2016. DM% CP% TDN% Fat% Ca% P% Feed ID Options Ammonium Chloride Beet Pulp Shreds w/molasses Blood Meal Calcium Carbonate Calf Manna Corn Gluten Pellets Cottonseed Hull Pellets Cottonseed Hulls Cottonseed Meal Dehydrated Alfalfa Pellets

More information

Classes of Nutrients A Diet

Classes of Nutrients A Diet Ch. 7 Notes Section 1: What is Nutrition? is the science or study of food and the ways the body uses food. are substances in food that provide energy or help form body tissues and are necessary for life

More information

TYSON CHILD NUTRITION SUMMARY

TYSON CHILD NUTRITION SUMMARY TYSON CHILD NUTRITION SUMMARY Product Name: FC Hot Spicy, Breaded Portioned Chicken Tenders w/rm- CN Product Code: 70342-0928 Label Weight: 31.00 lb UPC Information: 000-23700-03546 2 Serving size: Pack

More information

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

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

More information

The Good Food Movement : Catalyzing A Healthy, Local Food System. By Community Health Improvement Partners

The Good Food Movement : Catalyzing A Healthy, Local Food System. By Community Health Improvement Partners The Good Food Movement : Catalyzing A Healthy, Local Food System By Community Health Improvement Partners Levels of Processed Foods 1: Unprocessed or minimally processed foods 2: Processed culinary ingredients

More information

CLiQSPERSE. CLiQFLOW. CLiQSMART

CLiQSPERSE. CLiQFLOW. CLiQSMART CLiQSPERSE CLiQFLOW CLiQSMART Product Overview Additives - 2018 CLiQSPERSE wetting and dispersing agents for non-aqueous CLiQSPERSE Product Chemistry Active Content Solvents / Diluents BA polymeric resin-like

More information

OXIDATION AND ANTIOXIDANT PROTECTION IN RAW MATERIALS AND FEEDS

OXIDATION AND ANTIOXIDANT PROTECTION IN RAW MATERIALS AND FEEDS EVALUATION OF OXIDATION AND ANTIOXIDANT PROTECTION IN RAW MATERIALS AND FEEDS Sergi Carné and Javier Estévez Technical Department, Industrial Técnica Pecuaria, S.A. (ITPSA); scarne@itpsa.com 1 LIPID OXIDATION

More information

STUDY QUESTIONS, Chapter 5: The Lipids: Fats, Oils, Phospholipids and Sterols

STUDY QUESTIONS, Chapter 5: The Lipids: Fats, Oils, Phospholipids and Sterols STUDY QUESTIONS, Chapter 5: The Lipids: Fats, Oils, Phospholipids and Sterols To answer the next questions, read the introductory paragraphs, Introducing the Lipids and A Close Look at Lipids in Ch. 5.

More information

COPYRIGHTED MATERIAL. Contents. xiv xv xvi. About the authors Preface Acknowledgments

COPYRIGHTED MATERIAL. Contents. xiv xv xvi. About the authors Preface Acknowledgments About the authors Preface Acknowledgments 1 Introduction to spray drying 1 1.1 Introduction 1 1.2 Stage 1: Atomization 2 1.2.1 Principle of atomization 3 1.2.2 Classification of atomizers 4 1.2.2.1 Rotary

More information

LIPIDS Dr. Latifah Al-Oboudi 2012

LIPIDS Dr. Latifah Al-Oboudi 2012 LIPIDS Dr. Latifah Al-Oboudi 2012 The Lipid Family Triglycerides Phospholipids Sterols All types of lipids are: soluble in organic solvents such as chloroform, benzene, and ether, but not in water. Differ

More information

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

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

More information

Nutrition Facts Serving Size: 1 PIECE (105g) Servings Per Container: About 132

Nutrition Facts Serving Size: 1 PIECE (105g) Servings Per Container: About 132 Whole Grain Breaded Golden Crispy Made with Whole Muscle Filet, 3.75 oz. Product Code: 70302-928 UPC Code: 00023700035455 Available for commodity reprocessing - USDA 100103 Made with whole muscle white

More information

Functionality of Protein

Functionality of Protein Protein Polymers of aa:20 different aa Primary structure aa sequence Secondary structure- chains take up conformations which may crosslink to form helices ie α helix and β pleated sheet Tertiary structure-

More information

SPECIFICATION SHEET. PACKAGING: 4/1 gallon jug, 30 bag-in-box, 2/1.5 gal pouch, 0.38oz/210 ct PC. PRODUCT DESCRIPTION: Just Mayo is a premium mayo.

SPECIFICATION SHEET. PACKAGING: 4/1 gallon jug, 30 bag-in-box, 2/1.5 gal pouch, 0.38oz/210 ct PC. PRODUCT DESCRIPTION: Just Mayo is a premium mayo. TM PRODUCT DESCRIPTION: Just Mayo is a premium mayo. INGREDIENT STATEMENT: Canola Oil, Water, Lemon Juice, White Vinegar, 2% or less of the following: Sugar, Salt, Pea Protein, Spices, Modified Food Starch,

More information

Shelf - life of natural cosmeceutical product: Accelerated storage and stability test.

Shelf - life of natural cosmeceutical product: Accelerated storage and stability test. Shelf - life of natural cosmeceutical product: Accelerated storage and stability test. Nur Zatul Iradah Bt. Roslan UTM INTERNATIONAL CAMPUS 8 OCTOBER 2010 Introduction Natural based formulation Natural

More information

CHEMISTRY OF LIFE 30 JANUARY 2013

CHEMISTRY OF LIFE 30 JANUARY 2013 CHEMISTRY OF LIFE 30 JANUARY 2013 Lesson Description In this lesson, we will: Investigate the structure and function of molecules that are essential for life. Key Concepts Terminology A molecule is any

More information

Food Ingredients. Equipment and Solutions for Food Ingredients and Starch

Food Ingredients. Equipment and Solutions for Food Ingredients and Starch Food Ingredients Equipment and Solutions for Food Ingredients and Starch 2 food ingredients Quality ingredients for competitive products As a trusted supplier of customized and innovative process solutions,

More information