Connect with us

Food Security

FOOD FORTIFICATION, A SINE -QUA – NON FOR NUTRITIONAL DEFICIENCIES

Published

on

FS

■–Food fortification drives the acceptability of thitherto raw food materials .

ESPOUSING GLOBAL ” ACCEPTABILITY ” of the TRIPPLE A & BEST PRACTICES IN FOOD PROCESSING TECHNOLOGY.

……@WufasAgronet, we don’t know more than Food.
We earn “FAO” Top Fan barge.

FOOD FORTIFICATION

A large percentage of the world’s population today is undernourished due to Inadequate diet., Population projection indicate that this trend is on the increase. The Principal dietary deficiency are animal protein, vitamins, minerals lipids, etc.
Towards this, Research and Development efforts have been devoted to preparation and making these and even some enhancers such as flavours, colours, emulsifier etc available as dietary supplements for inclusion into industrial processed Foods as evident on the labels of processed Foods as “ingredients”
At WUFAS AGR0Net, We bring this to the fore by educating the populace on dietary fortifications. eg.

SOY – BASED BEVERAGES FORTIFICATION

Soya milk possesses certain characteristics that makes it highly desirable as dietary protein supplement it is inexpensive and can be economically available to people of low income. It can be made available in liquid as well as in the dry form that could be reconstituted as required. The dried form can be stored for extensive shelve life that needs no refrigeration.
Soy – milk has a distinctive beans like odour and off flavour that makes it not acceptable for elite consumption delight .due to ‘Trypsin inhibitor’ -a natural substance responsible for the characteristic beany taste.

TO FORTIFY

To the mashed slurry add sufficient warm water with some enzymes (Proteolase, Amylase, Cellulase ) then fortify with vegetables oil (Corn oil)preferred, Sugar, Flavouring materials salt, lecithin and sodium alginate. Flavours could be vanilla extract and milk flavour.
After fortification, the soy- milk is pasteurised to inhibit the enzymes from further liquefaction or size reduction

OTHER FOOD FOTIFIERS

Introducing the basic concepts in various ingredients ( active and not so active ) such as synthetic flavours , real flavour, acidulants , pulping agent for juice like beverages.

EMULSIFIER

— Lecithin – emulsifier to hold oil in suspension and nutritional value.
— Sodium alginate – is an emulsifier, it also serves as colloidiant to hold the colloidal particle in suspension

STABILISERS

— Gelatin, Seaweed gums (Alginate, Sodium alginate, and Carragenan).
— Vegetable gum, locus bean gum, Carob gum,Pectin and
*CMC *CARBOXYMETHYLCELLULOSE -CMC.
This serves as stabilisers and thickener, for dairy drinks which have not been heated. Perform best when not heated.
Sourced from finely divided/chopped organic particles consisting Beta 1,4 glucan water insoluble, Originally derived from cellulose containing plant eg. wood, Cotton, bast or leaf fibres and similar cellulose materials are hydrolysed under controlled conditions .

CHARACTERISTICS OF FOOD STABILISERS:

  • Must not impact flavour to products.
    *Active at low pH.
  • Should be dispersible at normal temperature.

ACIDULANT IN BEVERAGES

Food acidulant or Food acid provide a pleasing degree of tartness to Beverages and lowers the pH,
— Acidity Regulator -Trisodium citrate.
— Food grade adipic and Fumeric acid are more effective than citrc acid they are non hydroscopic and cheaper

PULPING AGENT FOR JUICE-LIKE BEVERAGES

(commonly found in Orange drinks appearing like fresh fibres or tissues of natural orange )
Synthetic juice fruit pulp or texturised for fruit flavours. and other Beverages products at low pH. made by grinding up edible coldwater insoluble, acid swellable, regenerated collagen into pulpsize flake-particles. These regenerated collagen flakes like particles. are then added to the dry mix or to the concentrated of those beverages which are to be reconstituted. with water or to the beverage itself where it is already in full aqueous phase. The synthetic pulp hydrates rapidly and swell under low pH conditions of such beverages after reconstruction take up the colour of the food dye used in the beverage.

FOOD FLAVOUR

These are sourced from aromatic carbonyl compound of methyl, ethyl, Butanol, ethyl propyl and their ISOTOPES.
— Terpenes — limonene is the main constituent of citrus oils,commerciallyavailable as cheap derivatives of De-terpenation of Orange, lemon and grapefruit oils. (De-terpenation is distillation of essential oils from citrus fruits peel . )

VITAMIN FORTIFIERS & STABILISATION OF VITAMIN C WITH CYSTEINE

Despite the human need for vitamin C, many have Inadequate daily intake despite it’s availability in abundant fruits and vegetables to ameliorate widespread need of Vitamin C it has been added to the various Beverage packages. However, it deteriorate in the package during storage and even after the package is opened and ready for consumption. Vitamin C has adverse effects on certain dye (dye )colour. added to give more natural or attractive colour, this causes the dye to fade during storage of the package Beverages. To minimise this Cystine added carefully in amount will adequately overcome deterioration of Vitamins C.

CMC
Finely divided organic particles (milled ) consisting B1.4 glucan water insoluble is originally derived from cellulose containing plants eg wood, cotton,bast or leaf fibres and similar cellulose materials are hydrolysed under controlled conditions, mechanically attrited in aqueous mediun ( solution/ dried ).

IODINEZATION
IODINE – Is commonly found in seafood essential for prevention of goitre. Salt seasoning is industrially iodised.

SWEETNESS

  • Sweetner, sucrose and other synthesised sugars.

COLOURING

  • Edible dyes
    — Caramel (burnt sugar )

CARBONATION — In Carbonated Beverages the effectiveness of Carbonation is an important factor in consumer appeal and acceptance a prolong visible and sparkling effervescence is essential.
Dry Carbonation ensures composition, complete solubility within a relatively short time is an additional factor.
Slush type Beverages have gained popularity.these can be commercially distributed or prepared at home.

PRESERVATIVES
These prevent the spoilage causative agents such as Yeast, Mould, Bacteria, Moisture, Oxygen etc. From attacking Processed Foods. Commonly used are Sodium benzoate, Sodium meta bisulphate, etc.

Most food fortifiers add either nutritional, organoleptic, preservation or structural values to foods making industrial processed Foods a major innovation in Food Security.

At WUFAS AGR0Net, We are Competent and Reliable Food Processing Technologists into Human Capital Development Consultancy in Food Processing Technology enhancing Global Competitiveness and International Best Practices for the startups, the teeming youthful population, propreneurs, unemployed graduates and other Food handlers. Through our ENTREPRENEURIAL /EMPOWERMENT DEMONSTRATIVE SEMINARS in FOOD PROCESSING industries. Espousing the ETHICS of Food Processing Technology viz :Food mgt System, Preservation, Packaging, Water treatment and Practical demonstrations in various classes of Foods eg Beverages, Dairy products, Oil Extraction etc. Contact us today. 08034064270, 08157784430. Fb page, WUFAS AGRONET .

Continue Reading
Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Food Security

BENEFITS OF CASHEW NUTS

Published

on

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

Continue Reading

Food Security

LIVESTOCK: COLD CHAIN MAINTENANCE FOR MILK & OTHER PERISHABLES.

Published

on

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

Continue Reading

Food Security

NATURAL COLORS IN FOOD

Published

on

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

Continue Reading

Trending