Aufrufe
vor 1 Jahr

food Marketing - Technology 5/2022

  • Text
  • Harnischcom
  • Coconut
  • Processes
  • Packaging
  • Processing
  • Ingredients
  • Germany
  • Products
  • Cinnamon
  • October
  • Marketing
food Marketing & Technology is the international magazine for executives and specialists in the food industry.

Cover Story process at

Cover Story process at the bottom of the vial. Additionally, the middle layer clears as particles migrate to either the top or the bottom. The different assumed destabilization mechanisms are summarised in Table 1. The software accompanying the MultiScan MS 20 enables a more detailed observation of specific areas to quantify the changes occurring. Figure 5 shows how the cream thickness in the top layer of the sample changes over time. The creaming processes in the oat-, coconut-, and almond-based drinks started instantly and were completed after approximately 2.5 hours. Conversely, the cream layers in the soy- and pea-based drinks formed much later. The cream layer in the oat-based drink was the thickest, with a height of around 3.6 mm, whereas that in the pea-based drink was the thinnest at around 1.5 mm. Figure 4: The graphs show the backscattering intensity versus the height position for the five milk substitute samples. The color indicates the time of the individual measurement. Figure 5: The graph compares the thicknesses of the creaming layers at the top of the samples for all samples versus time. Additionally, the software can reveal the sedimentation kinetics of the samples. The so-called ‘peak-area change rate’ of the almond-based drink was highest with a value of 418.8 mm%/d, whereas the change rate of the pea-based drink was lowest with a value of only 1.72 mm%/d. These results indicate that particles in the pea-based drink sediment much more slowly than those in the almond-based drink. The software can also provide a global stability analysis using the stabilityindex (SI) function. This function summarises and quantifies the effects of various destabilization mechanisms over the entire sample height. With these SI values, the stability of different products can be compared directly (Figure 6). Consistent with the changes in backscattering intensities, the peabased drink was found to be the most stable formulation, while the stability of the almond drink was the lowest. These results underline the excellent applicability of the MultiScan MS 20 to analyze and quantify stability issues of different formulations with high reliability. New Protein Powerhouse +33% Higher Capacity Mee the next generation protein powerhouse. The new M VersaPro (MVP) Dicer provide sanitary (IP69K) design and the ultimate in the versatile cutting (VFD-equipped 5HP Crosscut) of proteins. The MVP takes protein processing to another level complete with new fluted, patented gentler crosscut, deeper circular knife penetration, infeed and takeaway belts, and many other built-in #1 Best selling provider of industrial cutting machinery throughout the world. Conclusion Destabilization processes occur in most multicomponent mixtures, including food products. Such processes strongly influence the product’s final appearance, taste, and feel. Therefore, it is essential for research and development departments in the food industry to quantify and analyze the destabilization processes of multicomponent mixtures. Such 2272NewProteinPowerMVP_IFMTA4.indd 1 benefits. Easy maintenance in an engineered simple design, the new MVP outperforms the standard M6 with a resounding 33% increased feeding capacity. Explore the MVP to improve your line. The Global Leader in Food Cu ting Technol Set up a free test-cut of your produ www.urschel.c ® Urschel, Ursche logo symbol, and The Global Leader in Food Cu ting Technology are registered trademarks of Urschel Laboratories, Inc. U.S.A. 8 food Marketing & Technology • October 2022

ogy 9/6/22 3:14 PM 31377 Cover Story Sample Bottom Layer Middle Layer Top Layer Pea - - Creaming Oat Clarification - Creaming Coconut Sedimentation Clarification Creaming Almond Sedimentation Clarification Creaming Soy Sedimentation - Creaming Table 1: Possible destabilization mechanisms for the five milk substitutes, broken down into top, middle and bottom layer evaluations enable efficient optimization of the product formulations. Using the MS 20 dispersion stability analysis system and its corresponding software, a quantitative and exact means to study the stability of multicomponent mixtures, such as plant-based milk substitutes, was shown. With this device, changes in light intensity can be detected readily and reliably, enabling producers to anticipate and quantify stability issues and thus allow time- and cost-optimized product development. fmt The Author: Dr. Qiongjie Liu is Product and Application Manager at DataPhysics Instruments, based in Filderstadt near Stuttgart, Germany Figure 6: The stability indices of all samples, calculated from the backscattering intensities versus time 5/22 Vol. 36 • ISSN 0932-2744 Come and see for yourself: www.harnisch.com ct. om Cover: Quantifying Stability of Food Formulations Heat Stable Plant-based Salami Sustainable Manufacturing Homogeneous and Hygienic Conveying Perfectly positioned. The international specialist magazines from Dr. Harnisch Publications You can now explore our newly designed website, with a clear focus on responsive design and easily usable applications. Alongside the free-to-use digital magazine editions, you will food Marketing & Technology • October 2022 find bonus news coverage, events, subscription and general information on all our magazines. Take a look at www.harnisch.com for all relevant content. 9 Our publications include:

Wählen Sie die gewünschte Fachzeitschrift

fng MAGAZIN - Food · Nonfood · Getränke · Tobacco