40 FOOD & DRINK TECHNOLOGY
Fig. 2. Installed within the assembly line workstation, the Insitec particle size analyzer provides real-time coffee grinder QC.
including the dry dispersion of fragile particles, while simple intuitive software drives user-defined measurements and simplifies method development.
Particle shape Meanwhile, Malvern’s Morphologi G3 particle characterisation system was also be on show. Understanding particle shape can have a significant impact upon the performance and process handling of many particulate materials.
Te Morphologi G3 image analysis system delivers both particle size and shape information, providing a wide range of morphological parameters for even greater detail in the analysis of particulate materials.
Analysing coffee beans Renowned globally for the quality of its coffee makers, manufacturer De’Longhi has transformed QC processes for grinders at its manufacturing facility in Mignagola di Carbonera, using the Insitec
on-line particle size analyser from Malvern Instruments.
Te Malvern applications team Never too late to debate?
Trans-Fatty Acid (TFA) in human diet is still much debated. Even though the general trend of reducing TFA- consumption in Europe is promising, there’s no sign of relief to certain industries in continuing their efforts of replacing partially hydrogenated fats in food. Important here is the focus on partially hydrogenated fats - as fully hydrogenated fats do not contain TFA.
Yes, there’s a big misunderstanding
that all hydrogenated fats are bad. Another big constraint to resolve the confusion is that the European Food Law does not allow us to exchange the labeling of ‘hydrogenated fat’ with the declaration of the amount of TFA in the food concerned – which would give consumers a much clearer picture than the present practice.
The primary focus of using oil
and fat in food are the technological properties, for example, taste, mouth feel, structure, flavour release and many more. For this reason plant- or quality managers are often arguing that the performance of alternative fat blends without partially hydrogenated fats is not as good. Fig. 1. Fatty acid development of
ten years. Bisection of saturated fatty acid content (SAFA) Triplication of poly unsaturated fatty acid content (PUFA). Doubling of mono unsaturated fatty acid content (MUFA). Reduction of trans fatty acid content from 11 per cent to less than 2 per cent (TFA).
Enter 40 or ✔ at
www.scientistlive.com/eurolab Walter Rau Neusser Öl und Fett AG,
Neuss, Germany.
www.walterrauag.de www.scientistlive.com
worked closely with engineers at De’Longhi to develop a fully automated solution that supports the target of achieving 100 per cent
“Many of our studies employ ‘layer-by-layer’ deposition to create novel functional materials. We make a particle and coat it with sequential layers of positive and negative polymers. “
Professor David Julian McClements, Department of Food Science, University of Massachusetts, USA.
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