Changes In Composition Of Products Research Articles

Effect of storage time on the microbial, physicochemical and sensory characteristics of ovine whey‐based fruit beverages

SummaryThe aim of this study was to establish the physicochemical, sensory and microbiological quality of ovine whey‐based fruit beverages produced from pasteurised ovine whey (mango flavoured–sugar sweetened [M‐Su], pineapple flavoured–extra sugar sweetened [P‐ESu], and tropical fruit flavoured–stevia sweetened [T‐St]), and the changes in quality of these beverage types during the 15‐day storage. The beverages were evaluated for their pH, colour, sediment and particle size distribution, microbiological count and sensory quality. No significant differences in the pH and the microbial counts among the beverages were noted during the storage period; however, the particle size distribution reflected the sediment formation that significantly decreased during the same period in all beverage types. The beverages were getting lighter during storage, which was evident by increasing L* and decreasing a* values for colour. All three beverage types had very high scores for taste and odour after 9 days, and colour and sediment after 5 days of storage. Beverage‐type T‐St was most preferred by consumers, with the highest scores for taste, odour and sensory appearance. These results can assist in the better determination of the deteriorative changes in a variety of ovine whey‐based beverages, necessary changes in product composition that might result in improved product quality, and yet reducing losses incurred during ovine milk processing. In this sense, this research's findings contribute to the utilisation of whey beverages by the dairy industry to the development of functional products.

Assessing the healthiness of UK food companies' product portfolios using food sales and nutrient composition data.

The provision and over-consumption of foods high in energy, saturated fat, free sugars or salt are important risk factors for poor diet and ill-health. In the UK, policies seek to drive improvement through voluntary reformulation of single nutrients in key food groups. There has been little consideration of the overall progress by individual companies. This study assesses recent changes in the nutrient profile of brands and products sold by the top 10 food and beverage companies in the UK. The FSA/Ofcom nutrient profile model was applied to the nutrient composition data for all products manufactured by the top 10 food and beverage companies and weighted by volume sales. The mean nutrient profiling score, on a scale of 1-100 with thresholds for healthy products being 62 for foods and 68 for drinks, was used to rank companies and food categories between 2015 and 2018, and to calculate the proportion of individual products and sales that are considered by the UK Government to be healthy. Between 2015 and 2018 there was little change in the sales-weighted nutrient profiling score of the top 10 companies (49 to 51; p = 0.28) or the proportion of products classified as healthy (46% to 48%; p = 0.23). Of the top five brands sold by each of the ten companies, only six brands among ten companies improved their nutrient profiling score by 20% or more. The proportion of total volume sales classified as healthy increased from 44% to 51% (p = 0.07) driven by an increase in the volume sales of bottled water, low/no calorie carbonates and juices, but after removing soft drinks, the proportion of foods classified as healthy decreased from 7% to 6% (p = 33). The UK voluntary reformulation policies, setting targets for reductions in calories, sugar and salt, do not appear to have led to significant changes in the nutritional quality of foods, though there has been progress in soft drinks where the soft drink industry levy also applies. Further policy action is needed to incentivise companies to make more substantive changes in product composition to support consumers to achieve a healthier diet.

Reformulation of sugar contents in Canadian prepackaged foods and beverages between 2013 and 2017 and resultant changes in nutritional composition of products with sugar reductions.

To quantify total sugar reformulation in Canadian prepackaged foods and beverages between 2013 and 2017 and identify changes in the nutritional composition of the foods and beverages reformulated to be lower in total sugar. Longitudinal examination of foods and beverages present in both 2013 and 2017 collections of the University of Toronto's Food Label Information Program database (n 6628 matched products). The proportion of products with changes in sugar levels was determined. Wilcoxon signed-rank test was used to examine changes in sugar levels overall for products lower or higher in sugar and changes in nutrient composition for products lower in sugar. Largest grocery retailers by market share in Canada. Canadian prepackaged foods and beverages. The majority (76·6 %) of products had no change in total sugar content, 12·4 % were reformulated to be lower in sugar and 11·0 % were higher in sugar. A median sugar reduction of 19·0 % (1·6 g) was seen among products lower in sugar which was offset by a median 18·0 % (1·5 g) increase among products higher in sugar. Overall, median levels of energies and other nutrients stayed the same or decreased among products reformulated to be lower in sugar, the exception was for starch, which increased. Limited progress was made to reformulate foods and beverages to be lower in total sugar between 2013 and 2017. Results from this study identify areas in the food supply where attention may be needed to avoid unintended consequences of sugar-focused reformulation in terms of overall nutritional composition.

Thermodynamic modeling of isotherms of oxygen solubility in liquid metal of Fe – Mg – Al – O system

Studying the interaction between oxygen and magnesium and aluminum dissolved in liquid iron is an important task in order to choose optimal parameters for refining and casting of steels. Relevance of this research is caused by determining the possibility and conditions for formation of unfavorable refractory particles of magnesium oxideand magnesian spinel in a metal melt. In the course of this research, thermodynamic modeling of phase equilibria implemented in liquid metal of such systems as Fe – Mg – O, Fe – Al – O and Fe – Mg – Al – O within the temperature range of 1550 – 1650 °С was carried out. Calculation was made using the technique of constructing the solubility surfaces for the metal components which connects quantitative changes in composition of a liquid metal with qualitative changes in composition of products obtained as a result of interaction of a metallic melt’s components. The modeling method was based not only on usin­g equilibrium constants of reactions occurring between components of the systems under research in the selected temperature range, but also on taking into account the values of interaction parameters of the first order (according to Wagner) of elements in liquid iron. In order to simulate activities of the oxide melt conjugated with the metallic one, approximation of the theory of subregular ionic solutions was used. To model activities of oxides solid solution, approximation of the theory of regular ionic solutions was used. And the theory of ideal ionic solutions was used for the solid solution of spinels. In the course of the work, isotherms of oxygen’s solubility in liquid metal of systems Fe – Mg – O, Fe – Al – O and Fe – Mg – Al – O have been constructed, and regions of thermodynamic stability of oxide phases conjugated with the metallic melt have been determined. In particular, compositions area of a liquid metal which is going to be in equilibrium with the solid solution of spinels | FeAl 2 O 4 , MgAl 2 O 4 | solid solution has been determined for Fe – Mg – Al – O system. Results obtained in the course of thermodynamic modeling have been compared to experimental data.

Probabilistic Model to Assess the Impact of Sugar Taxation on Low/No-Calorie Sweeteners Displacing Added Sugar Intakes (P13-029-19)

ObjectivesIn the last few years, the sugar tax, predominantly targeting sugar sweetened beverages, has been introduced in a range of different countries globally. This has led to reformulation of product portfolios around the time of the tax introduction, in order to meet the public health bodies’ demands on reducing sugar in specific products but likely also to come in below the levy’s sugar threshold. As a result, label and own brand products have been reformulated where low/no-calorie sweeteners (LNCS) are displacing added sugars. The change in product composition from sugar sweetened to products now containing levels of both added sugars and LNCS has had an impact on reducing added sugar intakes and possibly increased exposure to LNCS in populations, a recent shift that has not been captured yet in national health and food consumption surveys and it will be likely a few more years before this will be quantified in the next round of surveys. MethodsIn order to assess the impact of this change, food consumption survey data may be used in conjunction with more up to date brand composition data and information on LNCS presence and use levels. ResultsExamples of up-to-date brand specific product composition databases and initiatives include Mintel, GS1 Branded Foods Database, Country specific branded food databases, ILSI Branded Foods Database, Food Switch, Label Insight’s Open Data initiative or the collecting industry data. Market representative LNCS occurrence can then be assessed per food product category in order to calculate the probability of presence of different LNCS in each food product categories. Similarly more up-to-date added sugar concentration data can be obtained and substituted for out-of-date data. LNCS use levels from the food categories of interest, or regulatory use levels from the locally relevant additive regulation, can then be applied to the model. ConclusionsA probabilistic intake assessment, accounting for presence probability of LNCS and new distributions of added sugar vs LNCS concentrations as well as distribution of food consumption can then help estimate the current intake of added sugars and LNCS, especially post the recent introduction of the sugar tax across different countries. Funding SourcesCreme Global.

The Dietary Supplement Label Database: Recent Developments and Applications

To describe the history, key features, recent enhancements, and common applications of the Dietary Supplement Label Database (DSLD). Although many Americans use dietary supplements, databases of dietary supplements sold in the United States have not been widely available. The DSLD, an easily accessible public-use database was created in 2008 to provide information on dietary supplement composition for use by researchers and consumers. Accessing current information easily and quickly is crucial for documenting exposures to dietary supplements because they contain nutrients and other bioactive ingredients that may have beneficial or adverse effects on human health. This manuscript details recent developments with the DSLD to achieve this goal and provides examples of how the DSLD has been used. With periodic updates to track changes in product composition and capture new products entering the market, the DSLD currently contains more than 71,000 dietary supplement labels. Following usability testing with consumer and researcher user groups completed in 2016, improvements to the DSLD interface were made. As of 2017, both a desktop and mobile device version are now available. Since its inception in 2008, the use of the DSLD has included research, exposure monitoring, and other purposes by users in the public and private sectors. Further refinement of the user interface and search features to facilitate ease of use for stakeholders is planned. The DSLD can be used to track changes in product composition and capture new products entering the market. With over 71,000 DS labels it is a unique resource that policymakers, researchers, clinicians, and consumers may find valuable for multiple applications.

A grand model for chemical product design

Abstract Chemical engineering has been expanding its focus from primarily business-to-business products (B2B) to business-to-consumer (B2C) products. The production of B2B products generally emphasizes on process design and optimization, whereas the production of B2C products focuses on product quality, ingredients and structure. Market and competitive analysis, government policies and regulations have to be explicitly considered in product design. All these considerations are accounted for in the Grand Product Design Model, which consists of a process model, a property model, a quality model, a cost model, a pricing model, an economic model as well as factors such as company strategy, government policies and regulations. This article introduces the model and highlights selected aspects of the model with two case studies. One is a die attach adhesive that illustrates how pricing affects profitability, and how product composition changes with market conditions. Another is a hand lotion that illustrates how product quality affects the profit.

Establishing and testing the “reuse potential” indicator for managing wastes as resources

This study advances contemporary ideas promoting the importance of managing wastes as resources such as closed-loop or circular material economies, and sustainable materials management by reinforcing the notion of a resource-based paradigm rather than a waste-based one. It features the creation of a quantitative tool, the “reuse potential indicator” to specify how “resource-like” versus how “waste-like” specific materials are on a continuum. Even with increasing attention to waste reuse and resource conservation, constant changes in product composition and complexity have left material managers without adequate guidance to make decisions about what is technically feasible to recover from the discard stream even before markets can be considered. The reuse potential indicator is developed to aid management decision-making about waste based not on perception but more objectively on the technical ability of the materials to be reused in commerce. This new indicator is based on the extent of technological innovation and commercial application of actual reuse approaches identified and cataloged.Coal combustion by-products (CCBs) provide the test case for calculating the reuse potential indicator. While CCBs are often perceived as wastes and then isolated in landfills or surface impoundments, there is also a century-long history in the industry of developing technologies to reuse CCBs. The recent statistics show that most CCBs generated in Europe and Japan are reused (90–95%), but only 40–45% of CCBs are used in the United States. According to the reuse potential calculation, however, CCBs in the United States have high technical reusability. Of the four CCBs examined under three different regulatory schemes, reuse potential for boiler slag and flue-gas desulfurization gypsum maintains a value greater than 0.8 on a 0–1 scale, indicating they are at least 80% resource-like. Under current regulation in the United States, both fly ash and bottom ash are 80–90% resource-like. Very strict regulation would remove many reuse options decreasing potential for these two CCBs to 30% resource-like. A more holistic view of waste and broad application of the new indicator would make clear what technologies are available and assist public and private decision makers in setting quantitative material reuse targets from a new knowledge base that reinforces a resource-based paradigm.

Dynamic covalent side‐chain cross‐links via intermolecular oxime or hydrazone formation from bifunctional peptides and simple organic linkers

Peptide cyclization via chemoselective reactions between side chains has proven a useful strategy to control folded structure. We report here a method for the synthesis of side-chain to side-chain cyclic peptides based on the intermolecular reaction between a linear peptide functionalized with two aminooxy or hydrazide side chains and an organic dialdehyde linker. A family of oxime-based and hydrazone-based cyclic products is prepared in a modular and convergent fashion by combination of unprotected linear peptide precursors and various small molecule linkers in neutral aqueous buffer. The side-chain to side-chain linkages that result can alter peptide folding behavior. The dynamic covalent nature of the Schiff bases in the cyclic products can be utilized to create mixtures where product composition changes in response to experimental conditions. Thus, a linear peptide precursor can select one organic linker from a mixture, and a cyclic product can dynamically exchange the small molecule component of the macrocycle.

The role of dissolution testing in quality control

Semisolid systems (creams, gels etc.) for dermal application get more and more importance in pharmaceutical and cosmetic industry. However the number of methodologies for their physico-chemical characterization have been increasing; development of methods for the measurement of the active agent’s release onto the skin surface is still a challenging task. Beside measuring the amount of the active agent reaching the skin; dissolution testing (also called release testing) can be also a good indicator of product composition changes, therefore it can be used as quality control methodology. The purpose of this study was to investigate the in vitro drug release of active agents from hydrogels, organogels, o/w and w/o creams, emulgels and w/o/w multiple emulsions for dermal use by means of the vertical diffusion cell methodology, for quality control purposes.

The effect of xylene as aromatic solvent to aminoglycolysis of post consumer PET bottles

This study deals with the use of ethylene glycol and diethylamine for the aminoglycolytic degradation of waste poly(ethylene terephthalate) (PET). Our aim is to investigate how the product composition changes according to depolymerization conditions and to obtain oligomer mixtures having different properties. For this purpose, simultaneous aminolysis–glycolysis reactions of postconsumer soft‐drink PET bottles were carried out in a high pressure reactor with or without xylene. As a result, the oligomer mixtures having carboxyl, hydroxyl, and amine end groups were obtained at the end of the aminoglycolysis of PET. All products were characterized by acid value, hydroxyl value, and amine value determinations as well as by Fourier Transform Infrared Spectroscopy and Differential Scanning Calorimeter. Use of xylene has provided initially easily mixable low viscosity dispersions and depolymerization reactions proceeded more easily. It also provided water soluble and lower molecular weight oligomers with deep depolymerization of PET in the presence of xylene. In case of using xylene, glycolysis reaction was dominant reaction rather than aminolysis and hydrolysis. Functional oligomer mixtures obtained from degradation of waste PET can be used for synthesis of coating materials, such as water reducible alkyd resins and epoxy resins. POLYM. ENG. SCI., 53:2429–2438, 2013. © 2013 Society of Plastics Engineers

Progression of lipid profile and cell structure in a research-scale production pathway for algal biocrude

Abstract Although there has been a large research effort associated with individual parts of various algal biofuel production pathways, few studies have tracked changes in product composition throughout an integrated biofuel production process. This study uses microscopy and chromatography to analyze the progression of lipid profile and cell structure of algal cells throughout a research-scale production pathway for biocrude. For the specific processing methods used in this pathway, it is shown that TAG content decreased, while DAG and FFA content increased during processing. The changes in the lipid content corresponded to cell degradation that was observed by SEM and TEM throughout processing. These results demonstrate the dynamic nature of lipid composition in an algal culture used for biofuel production and emphasize the need to monitor changes in lipid profile, as those changes can directly impact biofuel productivity.

Controllability of Distillation Sequences for the Separation of Ternary Mixture

The present work aims at finding the best distillation sequence in terms of control properties for the separation of a ternary mixture of n-pentane, n-hexane and n-heptane. The study has been carried out using ASPEN PLUS. The different sequences have been compared for regulatory problem (step change in feed concentration and feed flow rate) and servo problem (step change in product composition). PI controller has been used to control level and composition in the various configurations studied. Auto tuning of the controller has been carried out using relay feedback test. Ziegler–Nichols method was used to calculate controller gain (KI) and integral time (τI) of PI controller. Controller parameters have been fine tuned using these tuning maps.

A Critical View of Innovation in the Context of Poverty, Unemployment and Slow Economic Growth

For the last two decades the study of technical innovation systems has been a regular practice. It has thus become a specific field in which different approaches are constantly emerging. Its importance derives not only from the needs of the productive sector in its search for new markets and opportunities, but also from the fact that the formulation of public policies that will foster growth, employment and income depends on its comprehension. In spite of the efforts made to understand innovation systems as socio-technical systems, emphasis was laid on how to create new market opportunities and improve competitiveness, disregarding a proper understanding of the global dynamics of growth. This was pushed into the background by the belief that only good microeconomic results will lead to good macroeconomic ones. Thus, the complex and eVolutionary perspective of the relationship between urbanization, growth, technological change and macroeconomic structural changes has been ignored. This paper attempts to further explore and analyse this topic by dealing with a series of issues: firstly, the effects of the decline in urban population growth on the use of productive capacity in several important sectors; secondly, structural changes in product composition caused by the saturation of urbanization processes and its effect on the behavior of productive units, and finally, the effects of shorter lifecycles of products on income distribution. The whole perspective is useful to outline the global context in which socio-technical systems develop and the challenges faced when testing their capacity to provide solutions for labor and poverty-related problems.

The behavior of kraft lignin during thermal treatment

Purified kraft lignin fractions from technical pulping liquors of softwood and hardwood have been subjected to step-wise analytical pyrolysis in the temperature interval 200–900 °C. The heterogenic structure of kraft lignin was revealed by the formation of pyrolysis products throughout the entire temperature interval although the majority of products were formed at 500–600 °C. Beyond 700 °C, no further pyrolysis products could be detected but a substantial portion of the lignin was shown to be converted into thermally stable products (char) not accessible by analytical pyrolysis. With pre-oxidation of the lignin with air at 250 °C prior to pyrolysis, a shift towards higher pyrolysis temperature was observed with a concomitant change in product composition. Thermal gravimetric analysis on such lignins also showed an improved stability against degradation. Methylation of the lignin prior to pyrolysis did not induce any significant changes in behavior, except for much lower T g values.

Study of 4-acetylaminotoluene ozonation in acetic acid

The reaction of 4-aminotoluene with ozone in acetic acid was studied. It was found that the reaction proceeds at a high rate, giving predominantly tars. The product composition changes after acylation of the amino group: aliphatic peroxides prevailed among the oxidation products and 4-acetylaminobenzoic acid was identified (16%) as well. It was shown that the presence of a catalyst (cobalt(II) acetate) had no substantial effect on the oxidation selectivity for the methyl group (32%) and only the addition of potassium bromide increased the activity of the catalyst; the yield of 4-acetylaminobenzoic acid reached 70%. The mechanism of oxidation in the presence of a cobalt-bromide catalyst explaining the obtained results was discussed.

Export Product Composition Indexes in Developing Countries: The Case of Peru, 1993–2004

Liberal structural reforms associated to changes in the export product composition may affect economic growth, and at the same time, may yield biases in the official standard trade index numbers from developing countries and error measures in the real rate of economic and exports growth. This paper proposes a set of index numbers which incorporates the export product composition in a standard export index in such a way that changes in the current export value can be decomposed into: price changes; quantity changes, and product composition changes. In the applications of those indexes for the Peruvian case, it is found that the estimated overvaluations in the official annual average rate of growth of the real exports value and the GDP, were, respectively 3% and 0.6%, for the period 1993–2004.

Food Multiphosphates—Preparation and Properties

Test results of the equilibrium between potassium mono- (ortho), di-, and triphosphates present in products of condensation of potassium orthophosphate mixtures, with regard to the molar ratio K/P, are discussed. Tests were performed within the molar ratio K/P range of 1.5 to 2.0. Qualitative determinations of changes in phase composition of products from thermal condensation at 450 degrees C, including changes in the K/P ratio within the tested range, were performed using the X-ray powder diffraction method. Qualitative analysis was performed using a combination of classical and HPLC methods. The range of K/P ratios was determined within which the main product obtained was pentapotassium triphosphate, which meets the criteria of the food industry.

Laboratory Wet Milling of Corn: Milling Fraction Correlations and Variations Among Crop Years

ABSTRACTSeveral coproducts result from fractionating corn in the wet‐milling process. Because small changes in product composition and milling characteristics can have a major impact on coproduct yields and values, testing is done to anticipate final product yields. Using small sample size and controlled conditions, a laboratory wet‐milling method proved to be a useful tool for wet milling and genetics industries. A wet‐milling process (100‐g batches) was used for data collection. Data collected during 11 years (1994–2004) were observed for samples used as benchmarks to verify process precision and accuracy and determine correlations among wet‐milling yields. More than 400 milling tests were performed on benchmark samples. Data from benchmark samples also were pooled. Coefficients of variation were low (<6%) for mean yields; year‐to‐year standard deviations of benchmark sample yield means were homogenous and implied precision of the procedure. Some differences were detected in mean yields among years (P ≤ 0.05) for benchmark data due to combined effects of hybrid and environment. A negative correlation (r = –0.58) was observed between starch and gluten yield for pooled benchmark data. Four years (2002–2005) of milling data from commercially available hybrids were analyzed using the milling procedure. For pooled commercial data, the correlation between starch and fiber yield was (r = –0.80); correlation between starch and gluten was (r = –0.76).

Cook/Chill System에서의 고기완자 제조에 관한 연구 1. Herb를 이용한 고기완자의 제조 및 품질특성

단체급식에서의 cook/chill system을 위한 완자를 제조하되, 제조와 저장 중에 일어나는 이화학적 변화를 최소화시키는 완자를 제조하기 위하여 완자의 지방에 의한 화학적 변화를 지연시키고자 천연 항산화제인 허브를 2% 첨가하였다. 전통적인 방식인 pan-frying으로 기름온도 110℃에서 6분이상 조리하여 내부온도가 74℃ 이상이 되게 한 다음 냉장고에 넣어 내부온도가 3℃가 되도록 냉각시킨 후에 비닐팩에 넣어 3℃에서 8일간 냉장저장하면서 완자의 산화 양상을 조사하였다. 완자의 조리, 저장 중 대조구에 비하여 허브를 첨가한 완자의 산가가 낮은 경향을 보였으며, 특히 sage 첨가구는 4.23 KOH ㎎/g으로 가장 낮은 산가를 나타냈다. 과산화물가도 sage 첨가구가 가장 낮은 산화양상을 나타냈고(22.0 meq/㎏) 다른 허브의 첨가구들도 대조구에 비하여 비슷하거나 낮은 경향을 보였다. TBA가는 rosemary/parsley/thyme 첨가구가 0.29 ㎎MA/㎏으로 가장 낮았고, sage 및 basil/mints 첨가구도 비교적 낮은 경향을 보여 허브에 의해 산화반응이 지연되거나 산화생성물이 억제된 것으로 판단되었다. 또한 완자의 기호도를 조사한 결과 허브향 자체에 거부감이 없고 오히려 고기 특유의 냄새를 없애주는 것으로 나타나 추출물이 아닌 허브 자체의 천연 항산화제로의 활용 가능성은 물론 육제품의 관능성을 증진시킬 수 있었으며 SA＞RPT＞BM 처리구 순으로 효과적이었다.