Contents 5/2008

przemysł spożywczy okładka nr 5/2008


  • 2 Functional Food Present and in the Future – Krzysztof Krygier, Anna Florowska
    • In spite of the fact that the term „functional food” is very commonly used in the European Union, still there is no official definition of this term. Probably even in the future this term will not exist, what is connected with the health declarations which will fulfill the expectations as a functional food does. In Japan – the country in which idea of functional food was born, nowadays new, wider term is used: Food with Health Claims (FHC). The functional food market is growing very fast in Japan and in the whole world, especially there is a growing number of products which are related with specific diseases and new products which are designed for changing life style. claims
      KEY WORDS: food, functional food, heal


  • 8 Designing of New Food Products. Part II – Andrzej Lenart
    • Technological and technical requirements connected with the new food products create significant barriers in development of new foods. In the paper, the role of the selected manufacturing departments in development of new products is discussed. Engineers should cooperate closely with manufacturing division and with food technologists in order to design safe technological processes. The role of manufacturing processes in development of new, safe high-quality products is presented. Also, factors affecting the development of the products and developmental tendencies for future new products are discussed.
      KEY WORDS: new food product development, technology, technique, quality, safety


  • 14 Legal Conditions Placing Novel Food on the Market – Łukasz Bobeł
    • This paper clarifies the legal notion of a term „novel food” and describes the legal conditions for its placing on the market within the territory of the European Community. Such conditions mainly result from Regulation No 258/97 of the European Parliament and of the Council. The most important conditions concerns the necessity of observing the appropriate procedures while placing the food on the market for the first time. Depending on the circumstances it may be either an application procedure (more rigorous) or a notification procedure (less rigorous). The novel foods that enter the market must also fulfill certain special requirements concerning the labeling.
      KEY WORDS: novel foods, application procedure, notification procedure, placing the food on the market
  • 18 New Legislation of the European Union on Food Additives – Joanna Gajda-Wyrębek
    • The discussion on the regulation of European Parliament and of the Council is at the final stage. The aim of the new regulation is to harmonize the legislation on food additives at the European Community level. In the article the main points of the regulation are presented.
      KEY WORDS: food additives, legislation, European Union


  • 22 Rice – Valuable Ingredient of Food – Małgorzata Ziarno, Dorota Zaręba
    • Rice is one of the most important cereals in the world and second only to wheat in terms of annual production for food use. For its texturizing proprieties is more and more used in the food production. The rice starch is the most used component of rice. Amongst many starches used commonly in food technology the rice starch has a most neutral taste and the colour, making it the universal thickening and texturizing additive. Moreover, fine-granularity of rice grain starch permits to assure more effective smoothness and cream to liquid and solid products.
      KEY WORDS: rice, products of rice, starch


  • 30 Microencapsulation of Food Additives – Elżbieta Dłużewska
    • Reactive, sensitive or volatile food additives can be turned into stable ingredients through microencapsulation. This process can improve the effectiveness of food additives, broaden the application range of food ingredients and ensure optimal dosage. In the paper the advantages of microencapsulated flavours, colorants, enzymes, sweeteners, leavening agents, vitamins, antioxidants and preservatives are discussed. The advantages and disadvantages of various carrier materials are also analyzed. Methods of microencapsulation in the food industry are presented.
      KEY WORDS: microencapsulation, carrier materials, food additives
  • 36 Application of Antioxidants in Food – Ewa Sicińska
    • Requirements for antioxidants that have been allowed for use in food are presented in this article. Efficacy and application in food products are discussed. Characteristics of the selected synthetic antioxidants: gallates, tertiary–butyl-hydroquinone (TBHQ), butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and calcium disodium EDTA is also presented.
      KEY WORDS: synthetic antioxidants, oxidation


  • 42 Texture of Food. Part II – Selected Methods of Sensory of Analysis – Agata Marzec
    • Actually in the food market there is attached importance to fancy and preferences of consumer. It contributes to investigations of formation the quality of products. In investigations these principal meaning has analysis sensory texture. Selected methods of sensory of analysis of texture of food are described in the article. Sensory texture profiling method describes different structural characteristics and of food sequence and intensity.
      KEY WORDS: texture, food, sensory profiling


  • 50 European Food Safety Authority – Paweł Mirosz, Irena Ozimek
    • The foundation of European Food Safety Authority (EFSA) in 2002 was an essential solution towards food safety improvement. For five years EFSA has been providing scientific support in all aspects of the European food safety, maintaining the highest standards of scientific competence and indepedence. The Authority’s activity includes co-operation with the European Parliament and Council as well as competent scientific units from all EU member states. EFSA strengthens significantly the food safety in the EU.
      KEY WORDS: EFSA, food, food safety, food laws