Food Security
LOW CALORIE SWEETENERS ( ZERO SUGAR ) – Learn more
……@ WUFAS AGRONet, We don’t know more than Food. — Enhancing global competitiveness and lnternational Best Practices.
The term "Zero Sugar" in some Foods and Beverages refers to non usage of sucrose (sugar) but Sweeteners in the fortification. Low calorie beverges are known to exhibit three basic characteristics : NonDigestive, Supplies no calorie and don't add viscosity to drinks (lacking the mouth feel) hence , the "LITE" description.There are 8 types of Low Calorie Sweeteners permitted by US Food & Drug Administration – FDA for use in Food and Beverage stuff. Viz :
— Acesulfame Potassium.
— Advantame
— Aspartame
— Monk Fruit Sweetener
— Neotame
— Saccharine ( Cyclamates )
— Stevia Sweeteners
— Sucralose
Low Calorie Sweeteners are independently evaluated and carefully regulated by international authorities such as
● European Food Safety Authority ( EFSA) ,
●Joint FAO/WHO Expert Committee on Food Additives (JECFA ).
Low calorie Sweeteners provide sweetness to Foods and Beverages without added calories in sugar. They have long history of use and are some of the most studied ingredients in the history of food supply.
The ADI – Average Daily Intake expected to be safe for consumption varies by body weight and is expressed in milligrams of substances per Kg of body weight per day. ( mg / kg / bwgt / day ). However, in Monk Fruit Sweeteners the FDA concluded that an ADI is not necessary if there is evidence of ingredient safety.
ADI is considered a conservative number because it has large margine of safety built into it typically set 100times lower than the amount found to have no adverse health effects in toxicology studies conducted in multiple of animals. Instead the ADI is arranged from Zero that can be safely consumed.
Among people who have been documented to consume the most Aspartame there are no report of people consuming more than ADI established by FDA .
ADI safe for all ages and people with health condition of diabetes. With only exception of people with PHENYLKETONURIA – a rare hereditary health condition should limit or avoid consumption of Aspartame.
The American Heart Association recommend regular consumption of water and unsweetened beverges eg Plain milk instead of low calorie Sweetened foods.
The American Academy of Pediatrics recognise that consumption of low calorie sweetened food and beverage.Children with diabetes and obesity and reduce tooth decay.
The 2020 — 2025 Dietary Guildline for American do not recommend low calorie sweetened food for children younger than 2years to prevent overtly preference of sweet food in formative years.
PEOPLE LIVING WITH DIABETES
Diabates is a serious health condition that affect more than 37million Americans , to help control blood sugar- glucose level – they are advised an encourage to monitor carefully their carbohydrate and sugar intake. Low calorie Sweeteners are sweet tasting alternative to sugar that do not raise blood glucose levels. Experts in medicine and nutrition along with leading diabetes focused health authorities – American Diabates Association, Diabates Canada and Diabates UK are in agreement that low calorie Sweetener can be safely consumed by people with diabetes as part of health diet that provides the appropriate amount of calories and carbohydrates.
DO LOW CALORIE SWEETENERS CAUSE CANCER ?
When concerns about the possibility of Low Calorie Sweeteners cancer surfaced in early 1970s Initial studies suggested that Saccharine caused bladder cancer in male rats and may similarly affect human, Through subsequent research it was revealed that Saccharine does not cause cancer in humans. The biological mechanism responsible for the development of cancer in Saccharine consumption are specific to rat and do not apply to humans.
Government agencies based their scientific studies and these have constantly shown that consuming low calorie Sweetener does not cause Cancer nor increase the risk of developing cancer.
UNIQUE PARAMETERS AND CHARACTERISTICS OF EACH LOW CALORIE SWEETENERS – AT A GLANCE.
■ – ACESULFAME POTASSIUM.
— Year of Approval by US FDA — 1988.
— US FDA Acceptable Daily Intake (ADI) in – mg/ kg/ bwt/day 0- 15
— Approximate Sweetness compared with Sugar 200x
— Common Consumers Brand. Canderel *, Sunet
■ – ADVANTAME
— Year of approval by FDA 2114
— ADI 0 – 328 mg/kg/bwt/day.
— Sweetness/ compared with sugar 20,000x
— Brands
■- ASPARTAME
— Year of approval by FDA 1981.
— ADI 0 — 50 mg/kg/bwt/day.
— Approx sweetness compared with sugar 200x.
— Common consumers brands Canderel, Equal, Palsweet*.
■- MONK FRUIT SWEETENERS.
— Year of approval by US FDA 2010
— FDA’s ADI Not specific
— Approx Sweetness compared with sugar 100 – 200x
— Consumers brands Monk Fruit In Raw, Lakanto, Splenda, National Monk Fruit Sweetner, Wholesome* , Whole earth*.
■ – NEOTAME
— Year of approval by US FDA 2002
— FDA’s ADI 0– 3 mg/kg/bwt/day
— Approx sweetness compared with sugar 7000 – 13000x
— Brand
■ – SACCHARINE
—Year of Approval by US FDA Years prior to 1958.
— US FDA – ADI 0 — 15 mg/kg/bwt/day.
—Approx sweetness compared with sugar 200 – 700x
— Common consumer brands Equal, Sugar twin , Sweet low* .
■ – STEVIA SWEETENERS
—US FDA Approved 2008.
— US FDA’s ADI 0- 4 mg/kg/bwt/day
— Approx sweetness compared with sugar 200 – 400x
— Common consumers brand Canderel, Enlifen, Nutra SweetNatural, Pure Via. Splenda , Natural Stevia Sweetner, Stevia In the Raw, Wholesome, Whole Earth.
■ – SUCRALOSE
— Year of FDA approval 1998.
— US FDA ADI 0- 5 mg/kg/bwt/ day
— Compared Sweetness to sugar 600x
Common consumers brands Canderel* , Equal* , Splenda, Original .
At WUFAS AGRONet, We are Competent and Reliable Food Processing Technologists into Human Capital Development Consultancy. Enhancing Global Competitiveness and International Best Practices. In the Agroprenuerial Empowerment of the teeming youthful population, unemployed and underemployed graduates. Ensuring decent and sustainable jobs placement in Sustainable Food security and value chain development.
Contact us : wufasagronet@gmail.com fb page WUFAS AGRONET.
www.wufasagronet.com
…… @WufasAgronet, we are Food Security (processing) Advocates.
✅Earned FAO, WFP, WORLD BANK, WORLD Economic Forum, IFAD, IDA, IMF, UNSDG, UN, USAID, UNICEF, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN Newspapers, Today Reporters, Ripples News, AIT Online etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development in Food Processing technology.
-Antioxidants
Cashews are rich in carotenoids and Polyphenols antioxidants that helps reduce inflammation and offers protection from disease.
-Low Sugar
Cashews are low in sugar which helps reduce the risk for serious diseases such as Type 2 Diabetes, Lung disease, Heart disease, Liver disease, fatty buildup and enhances weight loss.
-Rich in Fibers
Fibers are very important to normalize bowel movement, also increases weight and size of stool thereby improving transit.
-Plant Protein
Cashews contain phytonutrients and quicker muscle repair property. Plant proteins have been linked to a lower risk of stroke heart disease
-Essential micro-nutrients
Cashew kernels are a good source of copper, magnesium and Manganese (nutrients for energy production, brain health, immunity and bone health
).
-Reduce cholesterol
Too much cholesterol in the body cause plaque buildup in arteries which can lead to atherosclerosis (cardiovascular disease).
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including tertiary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com
www.wufasagronet.com
…. @WufasAgronet we are Food Security (processing) Advocates
✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UN, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN Newspapers, Today Reporters, Ripples News, AIT Online etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development Consultancy in Food Processing technology.
✔️At WufasAgronet, we provide adequate cooling effects on milk production and other perishables to support the Livestock Ministry through our competent INTERNATIONAL PARTNERSHIP with foreign experts.
TYPES OF COLD CHAINS
-SHOCK FREEZERS
Shock Freezers are professional equipment that controls temperature necessary for keeping products fresh for a long time.
While preserving the products the equipment makes to keep undamaged nutritional value of the products after being defrosted. The equipment is made to consists of Double Stage Semi Hermatic compressors. The Shock freezers system allows to lower the temperature very rapidly up to -180°C degrees. Freezing is provided by air coolers of it by blowing over fronted surface of the wagon. This enables to freeze down quickly in cold air flow. The room air should not exceed 35°/-40.°C. Besides, it’s proven to be a low-waste and environment friendly system.
COLDSTORAGE
This system is manufactured and installed with the entire components like it is ready to use. It could be of mobile device.
This system can be disassembled so it can be moved to other places.
Cold storage consist of the following levels and types of preserving:
-Cold-rooms 🙁 +16° / +5°C)
-Cold storage Rooms (+5°/-5°C)
-Freezing Rooms : (-18°/-23°C)
-Shock freezer :(-35°/-40°C) .
DEEPFREEZE ROOMS.
These are for preserving products such as meat, poultry etc. For a long time. They are preserved under temperatures not exceeding – 18°/-23°C. In order to isolate these rooms 150mm width sandwich panels are used.
COLD ROOMS
Cold rooms are used to keep baked goods, chocolates etc.
The cold rooms prevent bacteria from growing. Low ventilation allows workers to work without endangering their health which is very important aspect too.
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including tertiary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact, email wufasagronet@gmail.com
FOOD SECURITY
NATURAL COLORS IN FOOD
www.wufasagronet.com
…. @WUFASAGRONET, we are competent and reliable Food Technologists.
✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UNSDG, UN, USAID, UNICEF, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN NEWSPAPERS, AIT Online, Today Reporters, Ripples News etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development in Food Processing technology.
FOOD COLORS
Natural colors are available in powder, Gel paste and liquid forms with oil soluble (OS) and water soluble (ws).
USAGE –
In Beverages, Bakery(bread, cakes etc), Dairy (Yogurt, ice cream, flavor milk etc) and Confectionery (candy, jelly etc ).
COLORS/NAME /LIQUID /DOSAGE (%)
-Pink to baby pink / Carmine, E120-liquid. – 0.1
-Wine / Radish red, E163 (viii) /liquid -0.1
-Purple / Carmine cohineal, E120, Gardenia blue /liquid -0.1
-Yellow /Gardenia yellow, E164/ liquid -0.1
-Brown /Caramel color E150D-liquid-0.05-0.2
-Dark brown /Caramel color E150D/ powder -0.1
-Light Brown / Caramel color E150A-powder-0.1
-Green /chlorophyll in copper sodium salt E141(ii) – liquid -0.1
-Lime green /Carthamins yellow, Gardenia blue E165 – liquid -0.1
-Red Velvet / Carmine cohineal, E120 – powder -0.3-0.5
-Lemon yellow / Natural carotene E160A (ii-powder )-0.1
✅Each of the above have Product code…….. on request
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including teirary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com
-
Environmental2 years agoOPINION: AN ACCESSMENT OF NIGERIA’S PERFORMANCE IN THE OPTICS OF THE UN 17 SUSTAINABLE DEVELOPMENT GOALS AGENDA 2030. ( Periodic quaterly review & update — ( September ’22)
-
Food Security2 years agoREALITIES OF LARGE SCALE INTEGRATED AGROPRENUERAIL FARMING AND FOOD PROCESSING BUSINESS IN NIGERIA. (Update)
-
Food Security3 years agoEXCITING FACTS ABOUT RANCHING
-
Food Security2 years agoTOP SEVEN AGRICULTURAL COMMODITIES WITH HUGE UNTAPPED POTENTIALs – update
-
Food Security3 years agoMITIGATING THE MENACE OF CLIMATE CHANGE THROUGH GREENBOND ISSUANCE.
-
Food Security2 years agoTHE IMPENDING GLOBAL FAMINE FROM THE PERSPECTIVES OF THE WORLD INSTITUTIONAL LEADERS.
-
Food Security2 years agoFISH PROCESSING TECHNOLOGY
-
Food Security3 years agoTHE ROLE OF E -COMMERCE IN SYNERGISING AGRICULTURAL VALUE CHAIN DEVELOPMENT IN AFCTA IS SINE QUA-NON.