The Procter & Gamble Co., the United States, has patented a process and apparatus for preparing a surface coating composition for an animal food. The process involves combining, in-line along a food processing line, liquid fat and a dry additive to provide a liquid fat-dry additive composition, which is then combined with a liquid additive to provide a surface coating composition that can be coated on the food.

This process overcomes shortcomings related to staged application of dry and liquid additives on to the surface of animal food. It allows for optimizing the amount of dry additives on the surface of the animal food while minimizing waste. Also, the process of surrounding or encapsulating dry additives in liquid fat prior to the addition of liquid additives protects unstable and sensitive additives during the production of a surface coating composition, while minimizing the time for viscosity to build before application. Furthermore, the on-line mixing and application enables more uniform application of surface coating compositions and essentially eliminates costly delays and repairs caused by the formation of viscosity in mixed compositions as traditionally used in staged or simultaneous application methods.

Source: www.flex-news-food.com

In the United States, Martek Biosciences, the docosahexaenoic acid (DHA) omega-3 innovator and maker of life’sDHA™ brand of DHA, has entered into a licensing pact with General Mills for the latter’s patented microencapsulation technology. This technology is expected to enhance the ability of Martek to produce cost-effective, high-quality DHA powders for certain food applications, particularly long shelf-life products and applications posing sensory and formulation challenges. DHA omega-3 is a long-chain omega-3 fatty acid that serves as a primary building block for the brain and the eyes and supports cardiovascular, eye and brain health throughout life. There is a large and growing body of scientific evidence demonstrating that people of all ages benefit from an adequate supply of DHA omega-3 in their diets.

At present, life’sDHA is found in numerous foods, beverages and supplements for people of all ages. It is also the only source of DHA used in United States’ infant formula and is included in more than 99 per cent of all formulas on the United States market, as well as in more than 200 brands of nutritional supplements, functional foods and infant foods sold in over 75 nations worldwide.

Source: www.flex-news-food.com

Source : www.flex-news-food.com

Scientists at the United Kingdom’s Institute of Food Research report to have made a breakthrough that promises low-fat food with all the health benefits without compromising on flavour. This development could herald a new generation of low-fat products – including yoghurts, creams, ice-creams and sauces used in ready-made meals – that will be more palatable for consumers and combat obesity epidemic in the country.

The team uncovered that they could both reduce the fat content of food ingredients and retain the original taste by diluting the liquid fat with water during a high-speed mixing process. By adding a type of protein, they could then stop the fat and water separating out again. Dr. Peter Wilde, deputy programme leader at the Institute, expressed that although low-fat foods were an essential part of tackling rising levels of obesity, many were not as “palatable” as the full-fat product. Dr. Wilde said, “We have altered the oil and water ratio so that the fat content is reduced but it still retains its taste. We are keeping the same number of fat droplets inside the food but filling each droplet with water, so the outside of the droplet will taste like a fat droplet but it has more water inside it.”.

Source: www.scotlandonsunday.scotsman.com

The whey protein ß-lactoglobulin may bind the omega-3 fatty acid docosahexaenoic acid (DHA) offering nano-encapsulation potential. Researchers at the Israel Institute of Technology, Israel, report that the whey protein may be a nano-vehicle for DHA, and nano-complexes with pectin-produced transparent dispersion with extended shelf-life for the ingredient. The use of omega-3 fatty acids in foods is limited by their low solubility in water and their sensitivity to spoilage by oxygen. For the new study, the team investigated the potential of ß-lactoglobulin to spontaneously bind to DHA and to act as a carrier for the fatty acid. And in combination with low-methoxy pectin, colloidally stable nano-complexes of DHA and ß-lactoglobulin were produced. An excess of pectin led to the formation of particles containing 166 times more DHA.

Source: www.foodnavigator.com