Benefits of a Soy Lecithin Based Nanotechnology for the Animal and Human Food Industry

2009 ◽  
pp. 183-197
Author(s):  
Scott E. Peters ◽  
Charles H. Brain
Keyword(s):  
Food Industry ◽  
Soy Lecithin ◽  
Human Food

Detection of Salmonellae in Foods — Past, Present, and Future: Activities and Attitudes of the Food Industry1

1976 ◽  
Vol 39 (5) ◽  
pp. 359-361 ◽  
Author(s):  
R. B. TOMPKIN
Keyword(s):  
Food Industry ◽  
Positive Attitude ◽  
Food Product ◽  
Educational Materials ◽  
Human Food ◽  
Food Borne ◽  
Tremendous Impact ◽  
Made In

The increased emphasis to reduce salmonellae contamination of foods since 1967 has had tremendous impact upon the food industry. While there has been improvement made in the incidence of food product contamination, it is debatable whether this has led to a reduction in the incidence of human food borne salmonellosis. Industrial microbiologists recognize and support the need for controlling salmonellae in foods. Certain changes in educational materials are needed to provide the positive attitude that salmonellae can be controlled.

CHEMICALS IN FOOD*

1953 ◽  
Vol 16 (1) ◽  
pp. 36-43
Author(s):  
Roy C. Newton
Keyword(s):  
Food Industry ◽  
High Standard ◽  
Vice President ◽  
Annual Convention ◽  
Chemical Substances ◽  
Human Food ◽  
The Public ◽  
The Past ◽  
Logical Reason ◽  
Safety First

Public misunderstanding regarding chemicals in food must be corrected by the food industry itself, Dr. R. C. Newton. vice president of Swift & Company in charge of research, said May 27, 1952. Speaking at the 43rd annual convention of the Flavoring Extract Manufacturers' Association at Chicago's Edgewater Beach Hotel, Dr. Newton said chemicals play an important role in future progress in the food industry. However, he advocated thorough testing of new substances before they are used. Pointing out that actually all foods are chemical. Dr. Newton said for centuries man has used many chemicals in processing his foods. “These chemicals have stood the test of time and are universally accepted as wholesome”, he said. “There is no logical reason, therefore, why the public sometimes should give the word ‘chemical’ a sinister connotation.” “Safety is the first and by all odds the most important consideration with respect to human food. The food industry has always subscribed to the principle of safety first and by and large is favorable to a compulsory program for pre-testing of all new chemical substances in food. Our industry must make its position clear on this point. “It is time the various segments of the food industry announce in unequivocal terms the high standard of ethics which has in the past and will in the future be its guide.

scholarly journals Investigating the Palatability of Lamb and Beef Components Used in the Production of Pet Food for Cats

Animals ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 558
Author(s):  
Pavinee Watson ◽  
David Thomas ◽  
Adrian Hoggard ◽  
Michael Parker ◽  
Nicola Schreurs
Keyword(s):  
Food Industry ◽  
The Other ◽  
Pet Food ◽  
Food Manufacturing ◽  
Beef Liver ◽  
Raw Meat ◽  
Human Food ◽  
Preference Testing ◽  
Acceptance Tests ◽  
Preference Tests

The pet food industry continues to utilise large amounts of inedible meat components from the human food industry. Although used extensively in pet food formulations and as palatants, little is known about the palatability of individual meat components. The objectives of this study were to investigate the palatability of raw meat components commonly used in the production of pet food, using acceptance and preference testing. Those examined were lung, heart, kidney, tripe, liver and mechanically deboned meat (MDM) from lamb and beef. Two-bowl acceptance tests were used to develop an overall ranking of components within each species. Two-bowl preference tests between equivalent beef and lamb components were then used to determine whether a preference was exhibited for one species over the other. For the acceptance of components from lamb and beef, liver was the most palatable within both species, with kidney equivalent to liver when testing lamb components. The MDM was identified as the least palatable component from both species. When examining the preference between equivalent components between species, cats showed preferences for lamb over equivalent beef components, except for heart and liver which showed no difference in intake between the two species. Overall, cats were able to clearly rank the palatability of different components from lamb and beef, as well as between equivalent components from the two species. Selecting highly palatable ingredients whilst still meeting pet food manufacturing guidelines may play a role in improving overall diet palatability and acceptance by cats.

The Hygienic Preparation of Meat Carcases

1952 ◽  
Vol 72 (4) ◽  
pp. 375-387
Author(s):  
H.E. Bywater
Keyword(s):  
High Pressure ◽  
Food Industry ◽  
Meat Industry ◽  
Rational System ◽  
Human Food ◽  
Design Capacity ◽  
Chemical Agents ◽  
Bacterial Content ◽  
Washing Water

Improvements in standards of hygiene which have been evolved in most fields of the food industry in recent years are notably absent in the preparation of carcases for human food. Indeed, methods have tended to deteriorate and gross soiling of meat occurs far too frequently. Abattoirs are inadequate in design, capacity and equipment. There is a lack of appreciation of the principles of hygiene, both in management and slaughtering per sonnel. Slaughtermen should be required to attend courses of instruction in hygiene as applied to the meat industry. Until a rational system of slaughtering procedure based on hygienic principles can be established, minor improvements should be introduced. High pressure sprays for washing down carcases should be installed as a matter of urgency and meanwhile chemical agents should be used to sterilize wiping cloths and washing water, the bacterial content of which may be comparable with that of sewage.

scholarly journals Beyond Bird Feed: Proso Millet for Human Health and Environment

Agriculture ◽  
2019 ◽  
Vol 9 (3) ◽  
pp. 64 ◽  
Author(s):  
Saurav Das ◽  
Rituraj Khound ◽  
Meenakshi Santra ◽  
Dipak Santra
Keyword(s):  
Human Health ◽  
Food Industry ◽  
High Plains ◽  
Gluten Free ◽  
Environmental Benefit ◽  
Human Food ◽  
Proso Millet ◽  
Main Challenge ◽  
The Usa ◽  
Rotational Crop

Domesticated in 8000–10,000 BP in northern China, proso millet (Panicum miliaceum L.) is the best adaptive rotational crop for semiarid central High Plains of the USA, where average annual precipitation is 356–407 mm. Proso millet has multiple benefits when consumed as human food. Proso millet is rich in minerals, dietary fiber, polyphenols, vitamins and proteins. It is gluten-free and therefore, ideal for the gluten intolerant people. Proso millet contains high lecithin which supports the neural health system. It is rich in vitamins (niacin, B-complex vitamins, folic acid), minerals (P, Ca, Zn, Fe) and essential amino acids (methionine and cysteine). It has a low glycemic index and reduces the risk of type-2 diabetes. Unfortunately, in the USA, it is mostly considered as bird feed, whereas it is mainly used as human food in many other countries. Besides human health benefits, proso millet has an impeccable environmental benefit. Proso millet possesses many unique characteristics (e.g., drought tolerance, short-growing season) which makes it a promising rotational crop for winter wheat-based dryland farming systems. Proso millet provides the most economical production system when used in a two years wheat/summer fallow cropping system in semiarid High Plains of the USA. It helps in controlling winter annual grass weeds, managing disease and insect pressure and preserving deep soil moisture for wheat. Proso millet can also be used as a rotational crop with corn or sorghum owing to its tolerance for atrazine, the primary herbicide used in corn and sorghum production systems. Proso millet certainly is a climate-smart, gluten-free, ancient, and small grain cereal, which is healthy to humans and the environment. The main challenge is to expand the proso millet market beyond bird feed into the human food industry. To overcome the challenge, unique proso millet varieties for human food and ready-to-use multiple food products must be developed. This requires successful collaboration among experts from diverse disciplines such as breeders, geneticists, food chemists and food industry partners.

Production and Physicochemical Properties of Cake with Different Ratios of Soy Lecithin

2021 ◽  
pp. 1-9
Author(s):  
H. O. Agu ◽  
R. C. Ejike ◽  
J. E. Obiegbuna ◽  
C. C. Ezegbe
Keyword(s):  
Physicochemical Properties ◽  
New Product Development ◽  
Wheat Flour ◽  
Food Industry ◽  
New Product ◽  
Fat Content ◽  
Soy Oil ◽  
Soy Lecithin ◽  
Significant Difference ◽  
General Acceptability

This research was geared towards producing and evaluating the physicochemical properties of cake with different ratios of soy lecithin. Soy lecithin was produced by the degumming of raw soy oil by adding 2% water content to the oil and heating to 70oC. Soy oil yield was 31% while lecithin yield was 2.18%. The soy lecithin produced had a yellow-brownish colour. Mixture design was used for the experiment. The soy lecithin was used to replace 50% and 100% egg content in two different cake samples while a third sample had no lecithin. The first sample was made up of 250g wheat flour, 100g Margarine, 65g sugar, 5g baking powder, 2 eggs, 1.25g soy lecithin and 2g salt (MEL2), the second sample was made up of 250g wheat flour, 80g Margarine, 65g sugar, 5g baking powder, 2.5g soy lecithin and 2g salt (MEL3) while the third sample was made up of 250g wheat flour, 100g Margarine, 65g sugar, 5g baking powder, 4 eggs and 2g salt (MEL1). The margarine content of sample MEL3 was reduced by 20%. The physical properties of the cake samples were examined and sample MEL2 gave a better physical appeal than the other samples after baking. The specific volume of sample MEL2 (4.21cm3) was higher than those of samples MEL1 and MEL3. The proximate composition of the samples showed that the moisture content ranged from 32.9 – 34.1%, protein content 5.89 – 6.14%, ash content 1.61 – 1.64%, fat content 14.5 – 15.3% and carbohydrate 43.09 – 44.85%. Sensory evaluation was carried out on the samples to determine the most acceptable and analysis of variance was used to check for significant difference. Sample MEL2 was preferred in taste, colour, texture, flavour and general acceptability and was significantly different from samples MEL1 and MEL3 in general acceptability. It was observed that egg and some fat content in cakes could be replaced with soy lecithin. This study forms a basis for new product development for the pastry food industry.

scholarly journals Current Progress in the Utilization of Soy-Based Emulsifiers in Food Applications—A Review

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1354
Author(s):  
Lingli Deng
Keyword(s):  
Soy Protein ◽  
Food Industry ◽  
Emulsifying Properties ◽  
Soy Lecithin ◽  
Nutrient Delivery ◽  
Food Emulsions ◽  
Improved Stability ◽  
Food Applications ◽  
Emulsion Stabilization ◽  
The Relationship

Soy-based emulsifiers are currently extensively studied and applied in the food industry. They are employed for food emulsion stabilization due to their ability to absorb at the oil–water interface. In this review, the emulsifying properties and the destabilization mechanisms of food emulsions were briefly introduced. Herein, the effect of the modification process on the emulsifying characteristics of soy protein and the formation of soy protein–polysaccharides for improved stability of emulsions were discussed. Furthermore, the relationship between the structural and emulsifying properties of soy polysaccharides and soy lecithin and their combined effect on the protein stabilized emulsion were reviewed. Due to the unique emulsifying properties, soy-based emulsifiers have found several applications in bioactive and nutrient delivery, fat replacer, and plant-based creamer in the food industry. Finally, the future trends of the research on soy-based emulsifiers were proposed.

Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

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