Food Science and Technology

What are the causes of product colour fading? This is one of the most frequent problems, and sources of the complaint, that beverage manufacturers encounter. It is a problem that may have several possible causes the most likely of which is exposure of the product to excessive amounts of light. It is also noteworthy that fading is normally associated with the use of added colours, either natural or artificial, rather than the intrinsic colour of a pure fruit juice. Products should be shelf tested in both south-facing and north-facing light to represent both direct sunlight exposure and the more normal daylight to assess their overall susceptibility to light. For products that are light-sensitive, use of protective films can be of value as can wrap-round labels. Another approach is to shrink wrap bulk packs in the protective film. Other likely causes are the presence of ingredients such as sulphur dioxide and ascorbic acid and the initial (or subsequent) level of oxygen...

Pros and Cons of Three High-Resolution Mass Spec Approaches Mike May Posted : June 8, 2017 Source: O'Donnell, V.B., Murphy, R.C., & Watson, S.P. (2014). Platelet lipidomics: modern day perspective on lipid discovery and characterization in platelets.  Circulation research, 114 7 , 1185-203 . Mass spectrometry (MS) measures the mass ( m ) to charge ( z ) ratio— m/z —of the ions in a sample. Those ratios provide an atomic signature for what makes up a sample. In many situations,  z  = 1, so the ratio provides the mass of the ions. In original instruments, the mass could only be measured to single-digit units, or integers. With high-resolution mass spectrometry (HRMS), the mass can be measured to several decimal places. Often, ordinary MS is said to measure nominal mass and HRMS measures exact mass. By obtaining data that provide a more accurate representation of the mass of ions in a sample, this technique becomes usefu...

SHORTENING    Hiện nay các loại dầu thực vật thường được chế biến thành shortening. Shortening là hỗn hợp đồng thể đặc mịn, bóng xốp, màu trắng đục, là sản phẩm hydro hóa của dầu. Trong đó, người ta tiến hành hydro hóa một phần dầu để tạo sản phẩm có độ rắn, dẻo nhất định, thích hợp, có độ ổn định tốt khi sử dụng chiên xào và vẫn giữ lại trong dầu một số glycerid được cấu tạo bởi các acid béo không no cần thiết. Shortening ổn định hơn dầu, ít bị ôi, ít bị trở mùi trong quá trình bảo quản lâu. Shortening có thể gia tăng tính nhũ hóa khi cho thêm từ 4 - 6% mono hay diglycerid. Shortening dùng chiên xào nóng, sử dụng nhiều trong công nghiệp sản xuất mì ăn liền và công nghiệp bánh kẹo. Vai trò đặc biệt của shortening trong các sản phẩm này là ngăn cản sự kết dính gluten lại với nhau, nhờ đó tăng độ nở và tạo cấu trúc xốp cho sản phẩm. Ở các nước nói tiếng Anh, thuật ngữ shortening hay mỡ trắng (white fat) được sử dụng để chỉ chất...

Points to Consider in Quality Control Method Validation and Transfer View PDF by  Weijun Li Thursday, March 14, 2019  12:52 pm Figure 1: Analytical method lifecycle The concept of an analytical lifecycle has been well received in the biopharmaceutical industry. In 2016, the US Pharmacopeia (USP) advocated for lifecycle management of analytical procedures ( 1 ) and defined its three stages: method design development and understanding, qualification of the method procedure, and procedure performance verification. The US Food and Drug Administration (FDA) has published guidance on process validation with a similar division into three stages: process design, process performance qualification, and process performance verification ( 2 ). For a manufacturing process, process performance must be monitored. For an analytical method, a method procedure performance must be monitored. Following the analytical lifecycle concept, an analytical method lifecycle can be di...

The Acceptable Daily Intake (ADI) The Acceptable Daily Intake (ADI) procedure has been used to calculate permissible chronic exposure levels for humans based on non-carcinogenic effects. The ADI is the amount of a chemical to which a person can be exposed each day for a long time (usually lifetime) without suffering harmful effects. It is determined by applying safety factors (to account for the uncertainty in the data) to the highest dose in human or animal studies which has been demonstrated not to cause toxicity (NOAEL).  The EPA has slightly modified the ADI approach and calculates a Reference Dose (RfD) as the acceptable safety level for chronic non-carcinogenic and developmental effects. Similarly, the ATSDR calculates Minimal Risk Levels (MRLs) for noncancer endpoints. The critical toxic effect used in the calculation of an ADI, RfD, or MRL is the serious adverse effect which occurs at the lowest exposure level. It may range from lethality to minor toxic effects. It ...

In toxicology,  point of departure (POD)  is defined as the point on a toxicological dose-response curve established from experimental data or observational data generally corresponding to an estimated low effect level or no effect level. It marks the beginning of extrapolation to toxicological reference dose  RfD  or reference concentration  RfC . US EPA defines RfD or RfC as follows.  [ Note : In EU, RfD may be called  derived no-effect level (DNEL) .] Reference dose (RfD) : An estimate (with uncertainty spanning perhaps an order of magnitude) of a daily oral or dermal exposure to the human population (including sensitive subgroups) that is likely to be without an appreciable risk of deleterious effects during a lifetime. Its unit is usually  mg/kg bw/day  or  mg/kg . Reference concentration (RfC) : An estimate (with uncertainty spanning perhaps an order of magnitude) of a continuous inhalation exposure to the human...