Cost-effective Ingredient Research Articles

Supercritical fluid extraction and encapsulation of Rivas (Rheum ribes) flower: Principal component analysis (PCA).

Supercritical CO2 modified by polar solvents can extract a wide variety of polar and non-polar chemical components compared to conventional methods. The current study aims to extract Rivas (Rheum ribes) flower using the ethanol modified supercritical CO2 (SCO2-EOH) method; analyze its chemical compounds and bioactivity, encapsulate the extract in maltodextrin, gum-Arabic (GA), and their combination (GA+MD) using the spray drying method and investigate the differences among microparticles using Principal Component Analysis (PCA). The Rivas extract obtained by the SCO2-EOH method was a rich source of unsaturated fatty acids (mainly linoleic acid: 57.58%), phytosterols (mainly sitosterol: 197.02 and campesterol: 144.47mg/100g), terpenoids (mainly camphor: 17.52%; and 1,8-cineol: 10.91%) and phenolics (mainly m-coumaric acid: 48.22; luteolin: 38.07 and gallic acid: 26.25mg/g). The yield of Rivas extract was 1.62±0.27%. The extract bioactivity was as follows: antioxidant activity of 89.6±1.39%; total phenolic content of 306.19±13.59mg GAE/g; total flavonoid content of179.84±5.77mg QE/g and a comparable antimicrobial effect to synthetic antimicrobials against E. coli, L. monocytogenes, and A. fumigatus. The encapsulation efficiency of microparticles was 90.53% for MD to 93.23% for GA+MD (P<0.05). The microparticles had irregular semi-spherical shapes with wrinkled surfaces. According to the PCA, MD showed the best solubility and the lowest price, making it a cost-effective ingredient to improve the nutritional-value of food formulations. If the stability of bioactive compounds is more important, GA+MD will be the best choice.

Long-term adaptation to dietary shifts of gut microbiota in gilthead seabream (Sparus aurata)

In many meta-analyses and literature reviews on fish microbiota, the provenance of the animals (farmed vs. wild) is often overlooked. Given the well-established role of diet as a key factor in shaping gut microbiota, this study investigates the impact of dietary nature by comparing the microbiota of gilthead seabream (Sparus aurata) fed a commercial diet versus a wild-type diet, all reared within a recirculating aquaculture system. Over a 60-day period, we tracked changes in gut bacterial diversity, structure, and composition following a shift from a commercial feed to a diet exclusively based on pink shrimp (Parapenaeus longirostris). Gut bacterial communities were assessed using 16S rRNA gene sequencing (Illumina MiSeq platform) with primers targeting the V3-V4 hypervariable regions. Twenty days after the dietary change, microbial diversity (Shannon index) increased in fish fed the shrimp diet compared to those fed the commercial diet, while Dominance index values decreased. Additionally, inter-individual (beta-) diversity based on Bray-Curtis distances also differed between dietary treatments. These results support further that microbiota comparisons between farmed/captive and wild fish are challenging due to the unpredictable feeding regimes and dietary variations in wild fish. However, the diet impact on microbiota diminished over time, with the differences in intra- and inter-individual diversity being reduced after 40 days, which suggests an adaptation of microbial communities to dietary changes. At this point, gut microbial communities also showed a similar taxonomical composition. Moreover, a core microbiota consisting of species belonging to the genera Ralstonia, Paraburkholderia, Fulvimonas, Pseudomonas, and Cutibacterium was maintained in all sampling times under both dietary treatments. Overall, this study serves as a conceptual approach that shows a long-term adaptation of the gut microbiota after a radical dietary change, probably driven by host-inherent factors. Furthermore, these results may be a valuable insight for feed manufacturers aiming to develop sustainable and cost-effective ingredients since they suggest that some alternative feeds and ingredients do not have adverse long-term effects on fish gut microbiota.

Asparagopsis taxiformis as a Novel Antioxidant Ingredient for Climate-Smart Aquaculture: Antioxidant, Metabolic and Digestive Modulation in Juvenile White Seabream (Diplodus sargus) Exposed to a Marine Heatwave.

The increasing frequency and duration of marine heatwaves (MHWs) due to climate change pose severe threats to aquaculture, causing drastic physiological and growth impairments in farmed fish, undermining their resilience against additional environmental pressures. To ensure sustainable production that meets the global seafood demand and animal welfare standards, cost-effective and eco-friendly strategies are urgently needed. This study explored the efficacy of the red macroalga Asparagopsis taxiformis on juvenile white seabream Diplodus sargus reared under optimal conditions and upon exposure to a MHW. Fish were fed with four experimental diets (0%, 1.5%, 3% or 6% of dried powdered A. taxiformis) for a prophylactic period of 30 days (T30) and subsequently exposed to a Mediterranean category II MHW for 15 days (T53). Biometric data and samples were collected at T30, T53 and T61 (8 days post-MHW recovery), to assess performance indicators, biomarker responses and histopathological alterations. Results showed that A. taxiformis supplementation improved catalase and glutathione S-transferase activities and reduced lipid peroxidation promoted by the MHW, particularly in fish biofortified with 1.5% inclusion level. No histopathological alterations were observed after 30 days. Additionally, fish biofortified with 1.5% A. taxiformis exhibited increased citrate synthase activity and fish supplemented with 1.5% and 3% showed improved digestive enzyme activities (e.g., pepsin and trypsin activities). Overall, the present findings pointed to 1.5% inclusion as the optimal dosage for aquafeeds biofortification with A. taxiformis, and confirmed that this seaweed species is a promising cost-effective ingredient with functional properties and great potential for usage in a climate-smart context.

92 Implications of Processing and Handling on the Functionality of Animal Derived Products for Pet Foods

Abstract The pet food industry has been closely tied to the livestock, meat, and rendering industries by using materials left over from human food production. Rendered animal fats are an excellent source of dietary fat and provide enhanced palatability when used to enrobe dry pet food. Mechanically deboned meat, viscera, and rendered protein meals are often utilized as a primary source of highly digestible, well-balanced proteins and vitamins and minerals. Although these products can be easily transported and stored, they are susceptible to oxidative and microbial degradation. Antioxidants and antimicrobials aid in preserving the quality of these ingredients but are only part of the solution. How these ingredients are produced, stored, and handled can impact quality. It is important to remember that this raw material stream starts with livestock management practices. Specifically, changes in nutritional practices in the livestock industry can impact the characteristics of the products used for both human and pet foods, especially when considering poultry and pork products. Demands by consumers in the meat industry have resulted in the popularity of vegetarian diets. For example, decreased amounts of rendered animal protein meals in diets fed to chickens and turkeys have shifted towards more unsaturated fats, ultimately decreasing oxidative stability. Handling animal products throughout their supply chain can also affect product quality and potential usability. After harvest, raw material is often transported and processed by two or more different facilities before arriving at the pet food manufacturer. At the meat and rendering facilities, food safety hurdles along with processing aids can limit biogenic amine or free fatty acid formation. Once oxidation and microbial degradation occur, they cannot be reversed. Therefore, addressing food safety or oxidation control upstream in the supply chain is critical. Since each facility is unique in how co-products are processed and handled, understanding how different antioxidant blends and how and where these are applied all impact final product quality; this carries through to the quality and shelf life of the pet food diet these ingredients are intended for. With most pet foods targeting 18 months to 2 years of shelf life, starting with high-quality ingredients is key to achieving these goals. The human food, rendering, and pet food industries remain closely tied together. Trends within the meat and rendering industry result in the potential for these ingredients to be more susceptible to quality and functionality changes. The pet food industry must continue to monitor and evaluate changes in livestock production practices and product handling. Proactive management of these ingredients throughout the supply chain can ensure that these ingredients remain high-quality, cost-effective ingredients for pet food.

Fish feed in aquaculture – An analytical view from historical evidence to modern times

Aquaculture is essential in generating employment and food in the world. Fish feed is an important aspect in aquaculture. Ancient Sanskrit scripture Manasollasa by King Someshwara has provided a clear evidence of feeding fishes with different kinds of ingredients. Such profound knowledge base has provided impetus to modern feed industry and feed management strategies. Modern extruded and pelleted feeds are in line with the earlier description indicating the farfetched understanding of nature and its systems by the scholars. High cost of feed ingredients has been a huge challenge in aquaculture prompting for rigorous research and development in feed formulations. Evolution in this process has allowed aquaculture production to come closer to the quantity of fish obtained from capture fisheries. Algal biomass, live feeds like artemia have been limited in use due to higher production cost. Biofilms, bioflocs are the most recent technical strategies discussed in the internet era as a part of cost cutting methods in feed management. Search for better process of feeding with cost effective ingredients will be an ongoing process in aquaculture. Population estimates are alarming and demand for food is ever increasing in the world. Quick, sustainable and continued efforts are the only way out to tackle this global emergency food.

ADM works with protein-from-air firm

The food giant ADM is collaborating with Air Protein to identify ways to commercialize the start-up’s technology, which uses microbes to convert air into protein-rich food ingredients. The companies hope to combine ADM’s formulation and research expertise with Air Protein’s system to create cost-effective ingredients for meat substitutes, and they may work together to build and operate Air Protein’s first commercial-scale plant. ADM’s venture arm invested in Air Protein’s series A funding round in 2021.

Physicochemical Characteristics of Pork Liver Pâtés Containing Nonthermal Air Plasma-Treated Egg White as an Alternative Source of Nitrite

The use of nonthermal air plasma is rapidly becoming a novel technology as an alternative source of nitrites in the meat industry. As egg white is a versatile and cost-effective ingredient commonly used to improve the texture of meat products, the effect of its addition after plasma treatment (PTEW) on the yield, pH, residual nitrite, nitrosyl hemochrome, TBARS, color, texture parameters, and aroma profile of pork liver pâtés was studied. The nitrite ion content of plasma-activated egg whites was adjusted to the positive controls containing 60 ppm (PC1) and 120 ppm (PC2) sodium nitrite by modifying the duration of their plasma treatment (PTEW1 and PTEW2, respectively). A group without the addition of nitrites was also manufactured (NC). Each treatment (NC, PC1, PC2, PTEW1, PTEW2) was analyzed on days 1, 3, 5, and 7 of storage at 4 °C. The results showed that liver pâtés containing plasma-treated egg whites had a similar nitrite and nitrosyl hemochrome content compared to samples containing the same amount of nitrite ions derived from sodium nitrite (p ≥ 0.05). In addition, 40 ppm nitrite ions, regardless of the source, was sufficient to achieve the desired reddish-pink color of the product over the entire storage period. Both nitrites from sodium nitrite and plasma-treated egg whites also significantly reduced lipid oxidation compared to the NC group (between 10% and 23% reduction on the last day), but had no significant effect on yield, pH, and texture parameters of the products. Based on the principal component analysis (PCA), the aroma profile of pâtés differed significantly between the groups with and without nitrites, with the largest differences observed on the first day (approx. 88%). Importantly, PTEW1 and PTEW2 aroma after production was similar to group PC2. The results of our study suggest that plasma-activated egg whites can be used as a potential source of nitrite in liver pâté production without adversely affecting the technological properties and shelf life of the final product.

Effect of drying temperature on nutritional, functional and pasting properties and storage stability of beef lung powder, a prospective protein ingredient for food supplements

The present study utilized beef-lungs to develop a protein ingredient for affordable human food supplements. Beef-lungs were dried in an air drier at 50, 70 and 100 °C and ground to develop a powder-based intermediate product. All beef-lung powder (BLP) samples dried at different temperatures showed a 300% water-binding capacity. Drying temperature significantly decreased the haem-iron content and protein quality with highest haem-iron content observed for the samples dried at 50 °C (41% of total-iron content). A significant increase in glycine content was observed with increasing drying temperature. SDS-PAGE results showed lowest protein degradation for BLP-samples dried at 50 °C. While microbiologically safe products were produced at all drying temperatures, BLP-samples dried at 50 °C showed highest protein- and lipid-oxidative stability. The mean values of all the microbial counts were within acceptable limits beyond six-months of storage. Addition of 10% of BLP dried at 50 °C to semolina dough showed no effect on apparent viscosity, however, addition of 10% BLP dried at 70 and 100 °C decreased (P < 0.05) the viscosity. Drying of beef-lungs at 50 °C resulted in a superior quality product. The results demonstrated the potential of BLP as a prospective and cost-effective ingredient for protein-supplement industry.

PSVI-10 Impact of Soybean Inclusion Level in Late Gestation on Offspring Performance

Abstract Inclusion of soybean meal (SBM) in gestation diets has been decreasing as producers replace amino acid sources with more cost-effective ingredients. In particular, SBM components have been associated with immunoglobulin production and increased nutrition in late gestation has been associated with limited growth performance increases. Yet, it is unknown if SBM inclusion levels in late gestation diets influences offspring growth during the lactation and nursery phases. Therefore, the objective of this project is to investigate the impact of SBM inclusion rates in late gestation on offspring performance. Sows (n = 63) were assigned to one of four diets, 14 days prior to farrowing: A (n = 13; 0% SBM, 13.5% crude protein (CP), B (n = 16; 10% SBM, 13.5% CP), C (n = 17; 30% SBM, 21.5% CP), D (n = 17; 0% SBM, 21.5% CP). Growth performance of piglets was evaluated during lactation. Piglets per diet: A (n = 170), B (n = 183), C (n = 200), D (n = 228). Body weights were recorded daily from birth through d10 of lactation then at d15 and every 7 days until weaning. Colostrum and milk at d15 were evaluated for immunoglobulin concentration. After weaning, weights were recorded at two-week intervals during the nursery phase. No significant effect of gestation diet was observed for birth weight (P = 0.27) or ADG from day 0 to weaning (P = 0.78). Wean weight (WW), post-wean weight 1 (PW1), and post-wean weight 2 (PW2) were not different across dietary treatments (P &amp;gt; 0.28). Immunoglobulin production was similar across diets. These results suggest that the inclusion rate of SBM content in the last 14 days of gestation has no impact on offspring performance. Continued research is needed into understanding the impact of nutritional status of the sow during gestation on long-term offspring performance.

How fusion power can contribute to a fully decarbonized European power mix after 2050

In the second half of this century, the European energy mix will be very likely completely decarbonized. Two main options are available to generate carbon free electricity: either to rely on renewable energy sources only, or to integrate renewables with a new generation of nuclear power plant, e.g. fusion power plant. In the former case a large storage capacity and/or dispatchable generation are required to compensate for the variable electricity generation. The size of the necessary storage systems and dispatchable power plants can be reduced if a base-load carbon free power technology is available, such as fusion. These options are analysed in this paper with the CO.ME.S.E. (COsto MEdio del Sistema Elettrico – Electric System Average Cost) code that assesses the hourly balance between load and generation, through a simplified dispatch model and the system costs, through a stochastic economic analysis. Two sets of power generation scenarios are considered in typical North and South-Europe cases. The study gives key indications to make fusion a cost-effective ingredient of a future European decarbonized power mix.

Use of high protein distiller’s dried grains (HPDDG) with enzyme phytase as a cost effective ingredient in the diet of fingerlings European sea bass, Dicentrarchus labrax

The present study was conducted to evaluate the effect of various dietary levels of high protein distiller’s dried grains (HPDDG) supplemented with enzyme phytase on growth performance, feed utilization and haematological indices of European sea bass Dicentrarchus labrax fingerlings. A total of 150 D. labrax fingerlings with an average body weight of 7.5 ± 0.5g were divided in the five experimental treatments (in triplicates each). The experiment was conducted for 56 days. Fish were fed to apparent the satiation six days a week. Five isonitrogenous 45% CP experimental diets were formulated. The control (C) diet had no high protein distiller’s dried grains (HPDDG) and phytase enzyme added. Diet 2 (C+) was formulated as control diet and supplemented with phytase at a level of 0.5 g/kg. Diets 3-5 each contained HPDDG at levels of 20, 30, and 40 %, respectively with soybean meal and supplemented each with phytase at a level of 0.5 g/kg. Over the 56 days feeding period, all fish fed HPDDG-supplemented with phytase diets resulted in higher growth than the control diet, suggesting that the using of HPDDG-supplemented with phytase enhanced the growth performance of sea bass fingerlings. The same trend was recorded for the best FCR and PER. The hematology and serum biochemistry (hemoglobin (Hb), red blood cells (RBCs) count, white blood cells (WBCs) and hematocrit (Hct %) and immune parameters (total protein, albumin, globulin, cholestorl, lysozyme activity and total antioxidant capacity) of D. labrax fingerlings significantly (P ≥ 0.05) increased with increasing dietary HPDDG with phytase. Result indicates that HPDDG with phytase is a good alternative protein source for compromising growth performance and physiological parameters of European sea bass, Dicentrarchus labrax Fingerlings

National School Lunch Nutrition and Cost Profile: A Case Study of the Ghana School Feeding Programme.

Numerous governments in developing countries institute school lunch programs or school feeding programs as a strategy to address high malnutrition and low education rates among children. In 2005, the Ghanaian government launched the Ghana School Feeding Programme (GSFP). The GSFP policy does not document (1) the actual meal and associated nutrient profile received by the student, (2) the cost of the meal ingredients to the caterer who prepares the food, nor (3) the recipe derivations that may supply an enhanced nutritional profile. We address these 3 information gaps by employing a detailed case study of 4 caterers supplying a traditional tomato stew recipe in northern Ghana within GSFP-supported school lunch programs. Specifically, we explore the following propositions: (1) GSFP caterers can deliver a school lunch for under 100 pesewas (1 GH¢ or $0.21 USD) per student; (2) the meal meets the recommended daily allowance for protein; (3) soy can serve as a cost-effective ingredient to fortify the meal in terms of protein level and protein quality; and (4) significant differences exist in the macro- and micronutrient profile due to caterer discretion. We answer the above 4 propositions, and by doing so show the importance of accurately measuring the nutritional content, costs, and quantities of the actual school lunch under study. Second, among our results, we show the economy of locally produced soy flour as an ingredient that can lower costs and raise nutrition when substituting for other locally produced proteins such as ground beef and mackerel.

Improvement of fumigaclavine C production in a two-stage culture of Aspergillus fumigatus with molasses as a cost-effective ingredient

Fumigaclavine C (FC), which is produced by Aspergillus fumigatus, is a conidiation-associated ergot alkaloid with significant medical benefits. However, its application is restricted by low yields from submerged cultures. In this study, the technical feasibility of using molasses as a cost-effective ingredient for FC production in a two-stage culture of A. fumigatus was evaluated. The results indicated that molasses supplementation significantly enhanced FC accumulation by promoting conidiation and up-regulating hydroxymethylglutaryl-CoA reductase activity. Via the optimization of the two-stage process in the presence of molasses, FC production in shake flasks reached 226.9 mg/L, which was approximately three times that in the original medium (75.9 mg/L). The use of molasses as a cost-effective ingredient for FC fermentation was also successfully reproduced in a lab-scale bioreactor system in which the maximum FC production reached 215.0 mg/L. The FC production obtained in this study is the highest ever reported. This increased efficiency will enable large-scale production of FC and extend the application of molasses as a low-cost substrate for producing other conidiation-related secondary metabolites.

Alternative nutrient sources for biotechnological use of Sporosarcina pasteurii.

The potential use of Sporosarcina pasteurii in possible biotechnological applications on a large scale (ground improvement, consolidation of building structures and ornamental stone, or in developing bio-materials for the building industry), is based on its ability to produce high amounts of carbonate in a short period of time via urea hydrolysis. Industrial biomass production would have a low environmental impact and would be most economical if the standard growth media could be replaced with alternative nutrient sources, such as byproducts or wastes from other industries, or other low cost ingredients. The use of cost effective ingredients must guarantee ureolytic activities and growth conditions that are comparable to those resulting from the standard nutrient medium. In this work, three types of alternative media were tested for growing the ureolytic active bacteria S. pasteurii: (1) alternative nutrient sources such as industrial wastes resulting from the dairy and brewery industries, (2) fertilizer urea as an alternative urea substitute, and (3) different types of poultry manure based fertilizers as nutrient and urea substitutes. The comparison between the standard media, the nutrient alternatives and urea substitutes was possible by taking the protein concentration and nitrogen content into account. Bacterial activity was evaluated in terms of biomass changes over time (CFU, optical density, ATP measurements) and indirect estimation of the enzyme production (Nessler assay, conductivity measurement). The results revealed that some of the dairy wastes tested, such as whey and buttermilk, are potential alternative nutrients for bacterial development, while the urea fertilizer is perfectly suitable as an economical substitute for pure laboratory grade urea.

Use of Distillers Dried Grain as a Cost Effective Ingredient in the Diet of Juvenile Olive Flounder (Paralichthys olivaceus)

This study assessed the effects of the dietary inclusion of distillers dried grain (DDG) on growth performance, feed utilization, body composition, and antioxidant activity in juvenile olive flounder (Paralichthys olivaceus). Five diets (DDG0, DDG1, DDG2, DDG3, and CF) were formulated to contain 0% (DDG0), 20% DDG (DDG1) replacing wheat flour only, and 20% DDG (DDG2) and 28% DDG (DDG3) partially replacing both fishmeal and wheat flour. Experimental diets were also compared with a commercial feed (CF) diet. Three replicate groups of fish average weight 16.0±0.04 g were fed each of the diets to apparent satiation twice a day for 7 weeks. Weight gain of fish fed the DDG1 and DDG2 diets was the same as fish fed DDG0 diet, but there was less weight gain in fish fed the DDG3 diet than those fed the DDG0 and CF diets. Feed efficiency, daily feed intake, daily protein intake, and protein efficiency ratio were not affected by dietary DDG and CF diets (P&gt;0.05). Whole body content (WBC) of crude lipid in fish fed the DDG1 and CF diets was the same as fish fed DDG0 diet. WBC was higher in fish fed the DDG2 and DDG3 diets than in fish fed the DDG0 diet. Amino acid composition of whole body was not affected by dietary DDG and CF diets (P&gt;0.05). Plasma content of total protein, cholesterol, and triglyceride, tended to decrease with dietary DDG level, and was lower in fish fed the DDG3 diet than fish fed the DDG0 and CF diets. DPPH, hydroxyl, alkyl and superoxide radical scavenging activities in the plasma of fish were not affected by dietary DDG and CF diet (P&gt;0.05). The results suggest that up to 20% DDG in the diet could be used to replace plant components such as wheat flour and corn gluten meal, without negatively affecting growth performance of juvenile olive flounder.

Effects of milk powder and its components on texture, yield, and color of a lean poultry meat model system

The effects of whole milk powder, 2 skim milk powders, caseinate, and 2 modified whey proteins (2% protein level in the final product) were evaluated in lean chicken meat batters and compared with controls with and without added lactose. All dairy proteins significantly (P<0.05) reduced cook losses when compared against the controls, with the 2 skim milk powders and modified whey-I showing the best results. Hardness and fracturability were also higher for all test batters compared with controls. Skim milk-II showed the highest fracturability value (21.9 vs. 7.1 N for the control) and was also found to be the most cost-effective ingredient for improving moisture binding and texture; skim milk-I and modified whey-I followed behind. Springiness and fracture distance were higher for all of the dairy proteins, except caseinate, indicating a positive contribution to the lean meat system's elasticity. In terms of color, adding the skim milk powders, modified whey-II, and whole milk powder resulted in lighter cooked meat batters as evidenced by the higher L* values and higher spectra curves.

Effect of hydrolysed and regular dairy proteins on the texture, colour and microstructure of poultry meat emulsions

1. The effects of 2% whole milk proteins, milk protein's two major components (caseinate and whey) and some of their fractions (β-lactoglobulin and two hydrolysed whey proteins) were evaluated in a frankfurter-type product made from mechanically deboned chicken meat. 2. Adding caseinate, regular whey protein and the two whey protein hydrolysates (WPH-I and II) significantly reduced cooking loss compared to the control; lowest reduction was obtained with the two hydrolysates. 3. Caseinate and regular whey increased hardness, but WPH-I and II substantially reduced hardness, fracturability and springiness. 4. The more hydrolysed whey (8·5% vs 5·2%; WPH-II vs WPH-I, respectively) caused a greater disruption to texture, which could be explained by the light micrographs showing an interference with meat protein binding. 5. The most cost-effective ingredient tested here was the caseinate.

Policy: Chrysotile on Ice

Parties to the Rotterdam Convention, a group of more than 100 countries that have agreed to share information about hazardous chemicals, elected in October 2006 not to add chrysotile asbestos to the list of hazardous chemicals subject to right-to-know export controls. The 1998 Rotterdam Convention currently requires prior informed consent (PIC) for more than 30 chemicals, meaning an exporting nation must ensure that the substances do not leave its territory without the informed consent of recipient countries. This is the second time the Convention has declined to list chrysotile, a track record that raises serious concerns about the future of the agreement, according to Carl Smith, vice president of the nonprofit Foundation for Advancements in Science and Education. “Listing isn’t a ban,” he says. “It’s just an agreement to share information.” He adds, “Chrysotile would be on the PIC list already if the member countries would just follow through on the agreement they made when they joined the convention. If parties are going to start ignoring the Convention text, the train is off the tracks.” Chrysotile fulfills all the requirements for listing, Smith says, but unlike many of the other chemicals on the list—such as polychlorinated biphenyls, lindane, and all other types of asbestos—chrysotile is still economically important. Use of asbestos in Western countries has declined due to health concerns, but chrysotile-based products such as pipes and roof shingles are still widely used in the developing world. Trade in chrysotile is worth $600 million a year, according to a 7 November 2005 Wall Street Journal estimate. Prior to the October meeting, a panel of 31 experts on the convention’s Chemical Review Committee determined that chrysotile met the criteria for listing. Most of the meeting participants supported the proposal to list chrysotile. But Canada, Ukraine, Russia, Kyrgyzstan, India, Iran, and Peru objected and blocked action, citing either scientific uncertainty about chrysotile’s health effects or the material’s usefulness. The Chrysotile Institute, a nonprofit organization funded by the Canadian government, maintains that chrysotile is not as toxic as amphibole asbestos. Institute president Clement Godbout says the high rates of respiratory disease and cancer associated with asbestos stem from exposure to the amphibole form and to high exposures from dangerous past practices such as blowing asbestos mixtures onto walls for insulation and fireproofing. Used properly, chrysotile is a cost-effective ingredient for the cement that is often used in water pipes in underdeveloped countries, he contends. But many groups say that the concept of controlled use, particularly in developing countries, is a fallacy. Chrysotile is classified as a human carcinogen by the WHO, the Collegium Ramazzini, the World Trade Organization, and other groups. In the meantime, the parties to the Convention have deferred further consideration of the issue until their next meeting in 2008.

Optimised cost-effective ingredient dosing system from SPX

Optimised cost-effective ingredient dosing system from SPX

Effects of caseinate, whey and milk powders on the texture and microstructure of emulsified chicken meat batters

The effects of adding dry caseinate, whole milk, skim milk, regular, and modified whey protein powders, at a level of 2 g/100 g, to meat batters were studied. All dairy additives, except for the regular whey, significantly reduced cook loss (30–50% reduction). Caseinate and modified whey formed distinct dairy protein gel regions within the meat batters, as revealed by light microscopy. Both also contributed more to enhancing the textural properties of the meat batters compared to the other dairy proteins; i.e., increasing texture profile analysis fracturability, and hardness, respectively. Overall, the most cost-effective ingredient appeared to be the modified whey, which also provided the best moisture retention.