Contents 5/2010

Okładka "Przemysł Spożywczy" 5/2010


  • 2 Food Additives – Natural = Safe? – Janusz Czapski
    • Belief that natural ingredients are completely safe to eat is very common among consumers. Supporters of this view use the argument of the long and secure their consumption or use in folk medicine. Views on the harmfulness of the various natural components are always changing, now harmless, and even acting positively on health – tomorrow harmful, and vice versa. The value of pro-health is clearly part of a marketing boost profit and sales. Use of additives of vegetable origin should be borne in mind, however, various threats posed by the volume of consumption, interaction with other ingredients or drugs, etc. It is often forgotten by legal restrictions related to novel foods, and introduced to ensure food safety.
      KEY WORDS: food additives, plant origin substances, food safety
  • 8 Novel Structure-Building Substances – Elżbieta Dłużewska, Anna Florowska
    • The objective of this article is to characterize the structure-building substances, the possibilities of their modification, and the use of biotechnological methods for obtaining those substances. In the article also were describe different functional properties of these substances with the special attention to their nutritional properties.
      KEY WORDS: hydrocolloids, transglutaminase, fiber
  • 12 Superfruits – Marek Druri
    • „Superfruits”, a marketing term, first used in the food and beverage industry in 2005, refers to fruits which combine exceptional nutrient richness and antioxidant quality with appealing taste. Top eleven “superfruits “ 2008 are characterized: acai, blueberry, cranberry, wolfberry, red grapes, guarana, mango, mangosteen, noni, pomergranate, sea buckthorn.
      KEY WORDS: superfruits, nutritional value, antioxidant properties
  • 18 Aroma Stability in Reduced-Fat Food – Grażyna Bortnowska
    • Odor is an important attribute of food quality and very often affects choice and acceptance of the product by consumer. Lately a tendency has been observed to considerably decrease amount of fat in food. That causes unfavorable worsening of food rheological properties as well as a decrease of aroma stability. Knowledge, concerning low stability of aroma compounds in food is very important from practical point of view, particularly in preparations of new recipes of food products with fat replacers, which significantly change the influence of the system on odorants release.
      KEY WORDS: aroma stability, low-fat food, food emulsion
  • 22 Flavoring Substances in Meat Processing – Halina Makała
    • The article characterizes the taste of aromatic substances, highlighting and enhancing palatability of meat products. Presents the role of MSG, the nucleotide and protein hydrolysates. Types of smoke preparations are described, their possibility of use and practical applications, as well as advantages and disadvantages, and safety of their use.
      KEY WORDS: flavoring, smoke flavoring preparations, meat processing


  • 28 Omega-3 Fatty Acids – Role in Nutrition, Occurrence and Use – Magdalena Maszewska, Iwona Gańko
    • Omega-3 fatty acids are present in significant amount in fishes, fish and some vegetable oils. Modern diet is characterized by high consumption of saturated fatty acids and omega-6 fatty acids and too low intake of omega-3 fatty acids. Higher intake of omega-3 fatty acids lowers the frequency of morbidity on cardiovascular dieses, brain, kidney and digestive tract and also anti-inflammation. Deficiencies of omega-3 might be counteracted by diet and by supplementation and food enriching by omega-3 fatty acids.
      KEY WORDS: polyunsaturated fatty acid, omega-3 fatty acids, fish oil, food enrichment
  • 32 Functional Food for Persons Leading an Active Life – Arkadiusz Szterk, Małgorzata Czerwonka, Bożena Waszkiewicz-Robak
    • Energy demand of people practicing sport depends on a variety, intensity and period of time required by physical exercises. That demand is in the range of 3500 to 7000 kcal per day, and is related to sport’s discipline. A special group of functional foods, satisfying specific, increased nutritional needs are food products designed for people who lead an active lifestyle and who practice sport. Taking into consideration the composition of nutrients, it is possible to distinguish a few groups of functional foods like protein, carbohydrate and mineral-vitamin rich products, and products containing other bio-active compounds including bio-stimulators. Based on the type of physical activity practiced, the use of appropriate type of functional food is recommended.
      KEY WORDS: sports nutrition, diet, food for athletes, energy demand


  • 38 The New Community Lists of Food Additives and Flavoring Substances Soon – Joanna Gajda-Wyrębek, Jolanta Jarecka, Katarzyna Kuźma, Martyna Mirkowska
    • State of play of Community lists of food additives and flavoring substances is presented in the article. The mentioned Community lists will be published as the annexes to Regulation (EC) No 1333/2008 on food additives and Regulation (EC) No 1334/2008 on flavorings.
      KEY WORDS: food additives, flavorings, Community lists
  • 42 Proposals of Changes to the Regulation on Novel Foods – Katarzyna Stoś, Wioletta Bogusz-Kaliś
    • Actually novel foods are regulated by the Regulation (EC) No 258/97 of the European Parliament and of the Council of 27 January 1997 concerning novel foods and novel food ingredients. Novel foods is the food or food ingredient, which have not hitherto been used for human consumption to a significant degree within the Community before 15 may 1997. In the paper the authors present the draft of the new food law concerning novel foods in the light of European Union work on revisal of the regulation 258/97, including rules of placing the food on the market and its labeling
      KEY WORDS: novel foods, novel food ingredients, placing the novel food on the market
  • 46 Shelf Payments – Tax Cost or Criminal Fiscal Liability – Hubert Cichoń
  • 48 Expenses Financed From Grants as a Tax Deductible Cost – Krystian Bortlik


  • 50 World Convention of Polish Engineers
  • 52 Poland – Union – World