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[23 Jun 2010 | Comments Off | 9,951 views]
Bakery Ingredients – Making better bread

Consumers are now enjoying several varieties of bread. This presents bakers with a chance to design and optimise innovative formulae that improve the quality and nutritional profile of bread, at the same time ensuring its shelf life, ease of processing and consistent final product specifications. Bread must contain somewhat established proportions of basic ingredients like flour, fat, leavening, sugar and water. It is a challenge to add new ingredients for functional and nutritional improvements. Even the slightest variation in ingredient quantity or manufacturing process can make changes in the final …

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[23 Jun 2010 | Comments Off | 2,850 views]

Recognizing the importance of ensuring that food ingredients of assured quality are made available to the public, the National Institute of Nutrition and Food Safety-Chinese Center for Diseases Control and Prevention (NINFS) and the U.S. Pharmacopeial Convention (USP) today signed a Memorandum of Understanding (MOU) detailing potential areas of collaboration. USP is a non-governmental scientific organization based in the United States that sets standards for the quality of medicines, dietary supplements and food ingredients. Standards published in USP’s Food Chemicals Codex (FCC) cover food ingredients including colorings, flavorings, nutrients, preservatives …

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[9 Jun 2010 | Comments Off | 2,884 views]
FDA Launches Animal Food Pilot Program

 
The U.S. Food and Drug Administration’s Center for Veterinary Medicine launched on June 4, 2010 the beginning of a pilot program to accept and review GRAS (Generally Recognized As Safe) notices for substances used in animal food.
Through the program, individuals, also referred to as the “notifier” by the FDA, can submit “notices of claims that a particular use of a substance in food for animals is exempt from the statutory premarket approval requirements based on the individual’s determination that such use is GRAS.”
In short, the notifier can inform the FDA …

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[9 Jun 2010 | Comments Off | 2,961 views]

Use of preservatives (sorbic acid or potassium sorbate), and ultra-scope to use sweeteners. Similarly, in 2007, Jiaxing, Wenzhou, Exit Inspection and Quarantine failed to identify and send back batches of imported wines, including a 7308 bottle of French wine; last year, in Zhuhai Inspection and Quarantine Bureau through sampling, identified a number of imported dry red wine excessive lead content.
According to inspectors reflected in the low-quality foreign wine quality problems, the additives such as preservatives and sweeteners exceeded more common. Add wine, primarily for preservative sorbic acid or potassium sorbate, …

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[23 May 2010 | Comments Off | 4,865 views]

What is Potassium Sorbate?; A common preservative present in many cosmetic and skin care products. It is generally used as an alternative to parabens by inhibiting the growth of microorganisms and preventing the degradation of the product.
It is created using Sorbic Acid, found in ash tree berries, and is quite effective against the proliferation of fungi, mold and yeast.
 
However, being less effective against bacteria, it is not a preservative that has a broad spectrum of use solely on its own. Potassium sorbate is almost always used in combination with other …