Food Chemistry

8.15 Surface-Active Agents 457 Each emulsifier can disperse a limited amount of an inner phase, i. e. it has a fixedcapacity. Wh ...

458 8 Food Additives (mechanical destruction of interfacial films as, for example, in butter manufacturing, cf. 10.2.3.3). Other ...

8.15 Surface-Active Agents 459 Cubic: Cubic space- and face-centered water ag- gregates in a matrix of emulsifier molecules; the ...

460 8 Food Additives saponification number of the emulsifier, AV = acid value of the separated acid): HLB= 20 ( 1 − SV AV ) (8.4 ...

8.15 Surface-Active Agents 461 Table 8.24.Emulsifiers from mono- and diacylglyceride mixtures Name Mono- and diglycerides esteri ...

462 8 Food Additives Unlikeacetemandlactem, citremis an acid (cf. Formula 8.43). (8.43) 8.15.3.2 Sugar Esters They are obtained, ...

8.16 Substitutes for Fat 463 8.15.3.6 Stearyl-2-Lactylate In the presence of sodium or calcium hydroxide, esterification of stea ...

464 8 Food Additives introduction of inverse ester bonds (retrofats), use of ether instead of ester bonds. 8.16.2.1 Carbohydra ...

8.23 References 465 Al 2 SiO 9 (OH)x, and changing amounts of iron, calcium and magnesium salts. 8.22 Propellants, Protective Ga ...

466 8 Food Additives ing” compounds. J. Agric. Food Chem. 49 , 5383 (2001) Kim, S.-H., Kang, C.-H., Cho, J.-M.: Sweet proteins: ...

9 Food Contamination 9.1 General Remarks Special attention must be paid to the possibility of contamination of food with toxic c ...

468 9 Food Contamination ADI: the ADI value denotes the amount of sub- stance which the consumer can take in every day and lifel ...

9.2 Toxic Trace Elements 469 is converted by combustion into PbO, PbCl 2 and other inorganic lead compounds. The major part of t ...

470 9 Food Contamination in trace analyses, but also due to a real decrease in food. 9.2.5 Radionuclides It is estimated that th ...

9.3 Toxic Compounds of Microbial Origin 471 Table 9.2. Food poisoning by bacterial toxins Staphylococcus Clostridi um Bacillus c ...

472 9 Food Contamination tion is characterized by enteric fever, gastroen- teritis and salmonella septicemia. Sources of in- fec ...

9.3 Toxic Compounds of Microbial Origin 473 Fig. 9.1.(Continued) ...

474 9 Food Contamination Table 9.3. Mycotoxins Fungus/mold Toxin a Toxicity b Effect Occurrence Claviceps purpurea Ergot alkaloi ...

9.4 Plant-Protective Agents (PPA) 475 Table 9.4.Reference values and their utilization for two mycotoxins (food monitoring 1995– ...

476 9 Food Contamination the recommended time between final application and harvest, and restricting the application to the nece ...