طراحی وب سایت

... purac is promoting its lactic acid products as a means of curbing e ... coli after efsa gave a positive opinion on using lactic acid treatment to decontaminate beef ... in 2010 the european commission requested a scientific opinion on an application dossier submitted by the u s department of agriculture (usda) for the approval of lactic acid for uses to reduce microbial contamination of beef hides, carcasses, cuts and trimmings ... efsa (european food safety authority) has now published the opinion of two of its panels and said that the treatments considered consisted of using two-per cent to five-per cent lactic acid solutions at temperatures of up to 55 °c applied either by spraying or misting ... purac is a division of the dutch firm csm and the food preservation supplier’s core portfolio is based on lactates and lactic acid

... the european food safety authority (efsa) has backed lactic acid as a decontaminant in beef processing and said there were no safety concerns as long as its use complied with current food additive regulations ... the food safety watchdog delivered its verdict following a request from the european commission to assess “ the safety and efficacy of lactic acid when used to reduce microbial surface contamination on beef hides, carcasses, cuts and trimmings ” ... the parma body was also tasked to evaluate risk related to the release of lactic-acid containing effluents from slaughterhouses and processing plants ... no toxicological concerns after assessing 25 studies that met its criteria, efsa confirmed that it broadly believed lactic acid was effective in killing bacteria in beef compared to use of water rinses, while dismissing concerns over increased antimicrobial resistance and a potential environmental threat from processing wastewater containing the substance ... there were no concerns expressed about possible human toxicological effects because of “ the expected low level of exposure deriving from the use of lactic acid on carcasses, cuts and trimmings, and the fact that it is an endogenous substance ”, said experts from the cef and biohaz panels ... they stressed however, that treatments should have a lactic acid content of between two and five percent at temperatures of up to 55°c applied either by spraying or misting ... no assessment on the efficacy of processes involving lactic acid followed by water rinsing was made as no studies were submitted, said efsa ... the panels did not attempt to assess the efficacy of every process presented in the more than two dozen studies it examined – but acknowledged that factors such as lactic acid concentration, method of application, time and temperatures were all factors that would impact on performance ... however, efsa said: “ it was concluded that, although variable, microbial reductions achieved by lactic acid treatment of beef are generally significant compared to untreated or water treated controls

... a division of dutch firm csm, food preservation supplier purac's core portfolio is based on lactates and lactic acid

... “a new plant will be built at the current site in bangkok for manufacturing yoghurt and lactic acid bacteria drinks, and the production capacity will be doubled,” said a spokesman

... \"a new plant will be built at the current site in bangkok for manufacturing yoghurt and lactic acid bacteria drinks, and the production capacity will be doubled,\" said a spokesman

... replacement of acetic acid by, for example, citric or lactic acid in mayonnaises or pickles would reduce the level of preservation, as the latter acids are much less active as antimicrobials

... replacement of acetic acid by, for example, citric or lactic acid in mayonnaises or pickles would reduce the level of preservation, as the latter acids are much less active as antimicrobials

... the objective of this study then was to determine the effect of adding acidic food additives with different properties - acetic acid, lactic acid, citric acid and monosodium phosphate – on the properties of dough and quality attributes of the free gluten system, said the spanish team ... 2 per cent (flour basis) of the acid additive tested, with acetic acid added at half concentrations (0

... the objective of this study then was to determine the effect of adding acidic food additives with different properties - acetic acid, lactic acid, citric acid and monosodium phosphate – on the properties of dough and quality attributes of the free gluten system, said the spanish team ... 2 per cent (flour basis) of the acid additive tested, with acetic acid added at half concentrations (0 ... results the researchers findings show there was a large alveolus size and consequently large volume - around 950 cm3 - obtained in the loaf of bread when phosphate was added, suggesting that “phosphate has a greater effect on the dough’s characteristics than any other organic acid tested

... as with genencor for danisco, lactic acid, which finds uses in bio-materials, is only a small part of the csm business