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36 FOOD & DRINK TECHNOLOGY


Reducing saturated fat


Europe’s population is consuming by far too much saturated fatty acids with their daily diet, causing serious concern to the governments who are seeing rising cost in the health system by steadily increasing cases of cardiovascular diseases, obesity, diabetes and others. An ideal diet consists of roughly 30 per cent energy from total fat and


10 per cent energy from saturated fat. The present consumption is a relative 10-20 per cent higher for the total intake and relative 30-60 per cent higher for the saturated fats. Monounsaturated oleic acid is seen as an ideal replacement for saturated fatty


acids – it’s found naturally in most vegetable oils. Scientific research has led to the development of oleic acid enriched oils namely high oleic sunflower oil, which contained typically about 80-90 per cent oleic acid but still about 10 per cent of saturated fatty acid. A breakthrough in breeding technology has now created the so called


Ω-9 Sunflower oil with only a stunning low 3-4 per cent of saturated fatty acids remaining. This oil is extremely stable under all food processing conditions and allows


food manufacturers to claim a reduction of saturated fat on the label without any risk in the application.


For more information ✔ at www.scientistlive.com/eurolab


Walter Rau Neusser Öl und Fett AG is based in Neuss, Germany. www.WalterRauAG.de


Antimicrobials are used to kill or prevent the presence of bacteria or viruses that are detrimental to health. They are used in the food production industry to treat infections but also to act as a growth promoting compound. The use of certain antimicrobials has been banned in food producing animals


in many countries and maximum residue limits (MRLs) have been set in order to monitor antimicrobial usage. Strict controls have been put in place due to serious concern over the health


risk caused by excessive use of antimicrobials in food producing animals. This concern exists as the excessive presence of antimicrobials in food leads to the development of antibiotic resistant strains of micro-organisms. A reliable and cost-effective screening method is required within the honey


testing industry to ensure that the produce on our shelves is safe for consumers. Randox Food Diagnostics has developed the new Antimicrobial Array IV


SWISSMADE SWISS MADE


SWISS MADE SWISSMADE MADE


MADESWISS SWISS


(AMIV) to detect multiple antimicrobial compounds in a single honey sample on the Evidence Investigator screening analyser. Unlike other commercially available kits that provide qualitative


determination only, the AMIV testing platform is able to discriminate between compounds providing a quantitative concentration. Benefits of the AMIV array include: excellent sensitivity; detects both marker


SWISS MADE


residue and metabolites; rapid sample preparation - simple dilution in buffer; 630 tests in <2hrs; Unique test platform - can detect 37 aminoglycosides and macrolide compounds; only commercially available test kit for Apramycin, Josamycin, Paromomycin, Amikacin, Hygromycin B, Tobramycin, Desmycosin and Tylosin. Randox Food Diagnostics develops and manufactures a range of screening


solutions for drug residues. Its diagnostics tools screen for antimicrobials, growth promoting hormones and drugs of abuse in animals and foodstuff. The company has an extensive range consisting of 33 ELISA’s and 11 multiplex


screening platforms. The company’s beverage and food testing products are currently exported worldwide and clients include some of the top international wine/beverage producers. These products allow for rapid and frequent monitoring of the production process and quality control of raw materials and finished products. All products are manufactured at a ISO 13485 accredited manufacturing plant in the UK.


For more information, visit www.randoxfooddiagnostics.com For more information ✔ at www.scientistlive.com/eurolab


Multi-analyte array for the detection of antimicrobialsin honey


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