Food Security

LOW CALORIE DRINKS (ZERO SUGAR ) ( 2)

Published

2 years ago

October 6, 2022

Akindele Faleye

Www.wufasagronet.com

-■- giving insight into the soft drinks inscribed ” LITE ” especially by Major bottlers.–
■– CYCLAMATES & SACCHARIN

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CHARACTERISTICS (low calorie drinks)
Low Calorie Drinks are known to exhibit three basic characteristics :
–Non Digestible,
–Supplies no Calories and don’t add
—Viscosity to drinks as experienced in Sucrose preparations (hence, the “LITE ” description ). The sweetening is the admixture of noncaloric bulking and bodying agents and the Artificial sweeteners as described below.

SWEETNERS
— Artificial Sweetner, ‘ Cyclamates’ is about 375 times sweeter than ordinary Sugar.
— ASPARTINE is about 50 times sweeter than ordinary Sugar.
● Artificial sweeteners are devoid of the mouth feel characteristics usually supplied by Sugar. ‘ LITE ‘

The Chemistry
ARABINOGALACTAN PLUS ARTIFICIAL SWEETNER AS BULKING AND SWEETENING AGENT. .

Arabinogalactan in admixture with an artificial Sweetner provides a sugar replacement which is devoid of most shortcoming of prior noncaloric bulking and bodying agents.
ARABINOGALACTAN has much the same bodying, bulking and other physical and organoleptic properties of sugar (sucrose ) except for sweetness which can be supplied by an artificial sweetener.
ARABINOGALACTAN is substantially non Digestible and therefore does not contribute Calories and dose not produce much of an increase in Viscosity of liquids.
The preferred Artificial sweeteners are the various water soluble SULFIMIDES and SULFAMIC acid. or mixture of these such as the Cyclamates and Saccharin. (However, due to some complexities , Saccharin is said to be Cancerous . .
■– Currently in vogue and usage now is the ” Aspartic Acid Containing Dipeptide (Lower Alkyl Esters ). ASPARTINE These sweetening agent are particularly useful for the diabetics as substitutes for Sugar. Lacking in the unpleasant aftertaste exhibited by such synthetic sweeteners as Cyclamates and Saccharin. The absence of toxic properties results from their derivation from natural sources. ie the naturally occurring amino acids utilised by the animal body in the manufacture of essential proteins.
• The Dipeptide sweetening agent are Water soluble, stable substances which can be utilised in variety of physical forms eg as powders, tablets, syrups etc Liquid or Solid carriers such as water, glycerol, Starch, sorbitol, salt, citric acid and other suitable nontoxic subsistence so can be used also.

PRODUCTION PROCESS details.
The coloring is synonymous with the type of flavourings in each particular instance. For instance in Citrus flavour the low calorie drink mixes preferably comprise about 54 – 67% citric acid, about 27 – 33% Cyclamates, about 1.5 – 3% Flavouring and about 0.5 – 2% colourings. In some instances it’s desirable to have a buffer such as Sodium citrate present in an amount of about 8%. With this, less acidulant and more Sweetner is used than when there is no buffer.

CONCLUSION
ZERO SUGAR DRINKS are
— Non Digestible.
— Supplies no Calories.
— Add no Viscosity to drinks “LITE”.

At WUFAS AGR0Net, We are Competent and Reliable Food Processing Technologists into Human Capital Development Consultancy in Food Processing Technology and ANIMAL HUSBANDRY “RANCHING ” ,enhancing Global Competitiveness and International Best Practices for the teeming youthful population ,Unemployed graduates, propreneurs and other Food handlers through our Entrepreneurial / Empowerment Demonstrative Seminars in FOOD PROCESSING TECHNOLOGY. Ensuring sustainable food security in line with UN 2030 agenda in Food for all .
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Factory Mgr NIYAMCO Bacita kw.state. – Ethanol Distillation. (from molasses).
BrewMaster North Brewery Ltd Kano.
Production Mgr 7up bottling co plc.
Tech Sales Mgr Cadbury Nig plc. CCP (cereals conversation plant )
GM Lister flour Mills Ibadan.
Plant Mgr. Prime Distillery and Vitners Sango OtaLagos.
Dairy Man. WUFASON FOODS Ltd.

Food Security

BENEFITS OF CASHEW NUTS

Published

3 weeks ago

October 30, 2024

Akindele Faleye

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-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

Food Security

LIVESTOCK: COLD CHAIN MAINTENANCE FOR MILK & OTHER PERISHABLES.

Published

3 weeks ago

October 29, 2024

Akindele Faleye

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.
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✔️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.

Food Security

NATURAL COLORS IN FOOD

Published

1 month ago

October 8, 2024

Akindele Faleye

FOOD SECURITY

NATURAL COLORS IN FOOD
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✅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 ago

OPINION: AN ACCESSMENT OF NIGERIA’S PERFORMANCE IN THE OPTICS OF THE UN 17 SUSTAINABLE DEVELOPMENT GOALS AGENDA 2030. ( Periodic quaterly review & update — ( September ’22)