Contents 5/2009

okładka nr 5/2009 "Przemysł Spożywczy"


  • 2 Difficulties with Interpretation of the Food Additives Regulation – Joanna Gajda-Wyrębek, Jolanta Jarecka, Katarzyna Kuźma, Martyna Mirkowska
    • The parts of the regulation of Ministry of Health of 18 September 2008 on food additives, which are the most difficult for users were discussed in the article. There is described the proper interpretation concerning: processing aids, technological function and maximum levels of food additive, carry-over and adverse carry-over principle, the use of sweeteners and preservatives, the approach to food categories including traditional products and the use of food additives in foodstuffs intended for special nutritional uses.
      KEY WORDS: food additives, use in practice, interpretation of the regulation
  • 8 Guide of the Newest Regulations Concerning Food Additives, Flavors and Enzymes – Joanna Gajda-Wyrębek


  • 10 Food Colors – Problems with their Choice and Application – Elżbieta Dłużewska, Andrzej Gasik
    • The characteristics of the natural and synthetic dyes used in the coloring of food are presented in the paper. The problems, which can arise in the choosing, and application of colors are discussed. A special attention is given to the effect of the chemical composition of colored food as well as pH of the environment, technological process variables and storage conditions on the stability of food color.
      KEY WORDS: food colorants, classification, stability, food
  • 18 Natural Flavors Isolated from Vegetable Materials – Katarzyna Nowak, Barbara Żmudzińska-Żurek
    • In the paper the general characteristics of selected natural essential oils, as the most important flavors in the food industry, are described taking into consideration their biological activity. The natural essential oils are manufactured from various plants using a number of methods such as pressing, steam distillation, as well as organic solvent, enzymatic and biochemical extractions. These methods and the law regulations regarding the use of aromas in food production in the European Union members are presented.
      KEY WORDS: natural flavors, natural substances, essential oils
  • 24 Pullulan – a New Food Additive – Małgorzata Gniewosz
    • The characteristic and pullulan utilization in food industry is presented in the paper. Recently pullulan was confirmed by the European Union as food additive and admitted to applying in Poland. Unique properties of pullulan are pointed out as well as the possibilities of utilization in the form of capsules, coatings and films. The results of scientific investigations, which proved the positive effect of pullulan incorporated into the food products for diabetics and persons losing weight are also presented.
      KEY WORDS: pullulan, capsules, edible coating, films
  • 30 Essentials Oils – Natural Antimicrobial Substances – Alicja Kunicka-Styczyńska
    • Essential oils are substances of natural origin exhibiting strong antimicrobial and antioxidant activities. Essential oils have been added to food for ages, improving its taste and stability. The report shows an origin and general characteristics of essential oils. Bacteriostatic and fungistatic activities of chosen oils against saprophytic or pathogenic food microflora are described. The examples of essential oils application for microbiological stabilization of food are described. Because of considerable changes in sensory features of food, the use of essential oils as sole stabilizers seems to be limited to some food varieties.
      KEY WORDS: essentials oils, antimicrobial activities
  • 34 Polyphenols in Food. Influence on Sensory Properties of Food – Marta Mitek, Andrzej Gasik
    • This work presents influence of polyphenol compounds in formulating sensory features of food such as color, taste and physical features (haze and cloudiness). Main groups of phenol compounds that influence sensory features i.e. phenolic acids, anthocyanins, catechins, flavonols, procyanidins and their polymerized and condensed derivatives including tannins are discussed. Influence of processing and storage conditions on polyphenol changes including enzymatic and non-enzymatic browning, polymerization, condensation and copigmentation are presented. Influence of basic polyphenol present in dairy products on chosen sensory features is also discussed.
      KEY WORDS: polyphenols, flavonoids, anthocyanins, color, flavor, haze and sediments, sensory properties of food
  • 40 Sweet-and-Bitter. Truth of Stevia – Joanna Ziembicka
    • The article discusses the possibilities of the use of Stevia Rebaudiana Bertoni as a sweetener in food manufacturing. The analysis includes the characteristics of Stevia, with particular stress on its qualities and potential threats connected with its consumption. There are also presented current ways of Stevia utilization and applications in food manufacturing on various markets. Additionally, main reasons for the limitations of Stevia usage as a food component are given. The separate part of the article refers to the perspectives for Stevia utilization as a food ingredient in the light of the EU legislation.
      KEY WORDS: Stevia Rebaudiana Bertoni, stevia, sweetener, novel food


  • 44 Ice-Cream Market in Poland – Piotr Szajner
    • The Polish market of ice cream is featured with a permanent and relatively high growth rate. Over the period of 2003-2007 ice cream production increased by 35%. At the same time the production capacities were strongly concentrated. Despite of a leading position of a foreign company domestic enterprises have got a considerable share in the market. After accession of Poland to the EU the ice cream exports constantly increased. The consumption of ice cream in Poland is still low and shows strong seasonal variations.
      KEY WORDS: ice-cream, market of ice-cream, production of ice-cream, export of ice-cream, consumption of ice-cream


  • 48 Anuga FoodTec – Fair of Innovativeness for Food Industry – Agnieszka Górecka
  • 51 The Latest Additives for Bakery and Confectionery – Agnieszka Górecka