Contents 5/2012

Przemysł Spożywczy 5/2012


  • 2 How to Move in the Labyrinth of the New Regulations? Food Additives – Joanna Gajda-Wyrębek, Agnieszka Świta, Jolanta Jarecka, Katarzyna Kuźma
    • In the European Union, the changes of food additives’ legislation are being introduced. Nowadays, in the transitional period, national regulations as well as some UE rules are in force. The community list of food additives, which makes the annex II to the Regulation (EC) no 1333/2008 and the amendments to the community list are described in the article.
      KEY WORDS: food additives, community list, changes of legislation
  • 7 Clean label – The New Trend in Food Labeling – Joanna Olszak
    • Analysis of the food labels available on the European market indicates a growing interest in slogans relating to naturalness of products. It is estimated that over 70% of consumers are interested in food with natural features, especially without synthetic ingredients. Nowadays, to meet consumers’ needs, the producers modify the composition of their products, removing permitted food additives or just replacing them with other food ingredients. The result is known as “clean label”, which is the label highlighting the simple, more natural composition of the product, e.g. by using passwords: no preservatives, only natural ingredients or no artificial food additives. Is this always consistent with current food low regulations? And what is more, what is the benefit for consumers from the development of this new trend in food labeling?
      KEY WORDS: label, food additives, colours, food law, food safety


  • 12 Sources of Dyes in Food – Milena Krępska, Joanna Królasik, Anna Szosland-Fałyszyn, Anna Stanisławska
    • Food dyes are popular additives, commonly used in a form of synthetic compounds. Recently, food additives derived from natural sources are more valuated and sought. In a situation where the production of natural dyes is not very profitable, and some synthetic dyes can affect the health of consumers, scientists have become interested in the pigments produced by microorganisms. Many species of microorganisms have the ability to synthesize pigments, which could be used in food, cosmetics and medicine.
      KEY WORDS: natural dyes, synthetic dyes, food dyes, microorganisms
  • 18 Emulsifying Processes in Food Industry – Elżbieta Dłużewska, Magdalena Maszewska
    • In this paper, the definition, division and characteristics both of the food emulsions and emulsifiers are presented in brief. The mechanisms of formation the emulsions are discussed. The advantages, shortcomings and functioning the colloid mills, high-pressure valve homogenizers, ultrasonic homogenizers, membrane homogenizers and micro-fluidization are also discussed. Some homogenizers can be used to convert separate oil and aqueous phases directly into an emulsion, whereas others can only be used to reduce the size of the droplets in a pre-existing emulsion. The colloid mills can be used to homogenize highly viscous fluids. Micro-fluidization produces more equalized particle size distribution than that of traditional valve homogenization. Compared to conventional turbulence methods, membrane emulsification is a low energy process that requires less surfactant and produces emulsions with a narrow size distribution range.
      KEY WORDS: emulsion, emulsifier, homogenization
  • 28 Starch Films and Coatings for Food – Ewelina Basiak, Sabina Galus, Andrzej Lenart
    • Nowadays, when the number of people is increasing and natural resources are decreasing, edible and/ or biodegradable films and coatings from starch have become one of the solutions in food packaging. Starch occupies a leading position in production of coatings and films because it has unique properties such as global availability, attractive price, biodegradability. Also, it has attractive sensory properties (tasteless, odorless), very good physical properties such as barrier properties (impermeable for gas, and after addition of hydrophobic component it is also a barrier to water), optical (translucent or possibility to be dyed) and rheological (consistency, viscosity). Films and coatings of starch are usually made by casting. Starch polymers could be used without any restriction and interest in this subject on global market every year has increased. In this article, starch raw materials, formation of edible films or coatings and their application in the food industry have been characterized.
      KEY WORDS: starch films and coatings, food packaging, properties, barrier capability
  • 33 Biotechnology and Nanotechnology in Food Production – Alina Kunicka-Styczyńska
    • Biotechnology combined with techniques of nanotechnology gives an opportunity to produce food with a high nutritional value and fortified with health-promoting constituents. At present, a range of food products can be developed to meet demands of specific groups of consumers. The review presents categories of biotechnologically produced food and wide application of nanotechnology for functional food production. Some aspects of novel food safety and consumer acceptance are also discussed.
      KEY WORDS: biotechnology, nanotechnology, functional food, safety
  • 38 Food Texture Evaluation – Chosen Mechanical Methods – Katarzyna Szczepańska, Kamil Dolik
    • The texture of food is one of characteristics affecting the sensory perception of food appearance. It is a group of parameters which determine food quality. The increasing importance of sensory analysis of food texture has led to development of principles of food texture profiling, using both sensory test methods, as well as instrumental ones. The article presents the selected methods of instrumental analysis of food texture.
      KEY WORDS: texture, food quality, instrumental methods, Warner-Bratzler test, Kramer test, TPA


  • 43 Nutritional Claims on Food Labels – Attitudes of Consumers – Regina Wierzejska
    • Nutritional claims on food labels are a source of data about nutritional value of products. Consumers must understand them and correctly interpret in order to use them in practice. Easiness to notice them on the package is also very important for the consumers. Opinion of the consumers about the usefulness of nutritional claims should motivate the producers for their more effective transmission of the discussed information. Employment of nutritional claims during the shopping can support the proper diet, however an interest of the consumers in the nutritional value of food can also stimulate the manufacture of the more healthier food.
      KEY WORDS: food labels, nutritional claims, nutritional value, consumer


  • 46 Market of the Domestic Animal Feed – Jadwiga Drożdż
    • The market of the domestic animal feed in Poland has been developing very dynamically. In the consecutive years, it will be still belong to the most dynamically developing sectors of the food industry. On the market of these products, a section of specialist feeds, which take into account age, race, size or a condition of the animal health, is developing. When using such niches, the producers are striving at even greater specialization and the extension of the assortment. The market of the domestic animal feed in Poland systematically grows, but we stay far after France and Germany, where it is five- six times bigger.
      KEY WORDS: food industry, production of the domestic animal feed, economic-financial situation


  • 49 Recycling of Carton within the Framework of Programme Rekarton in 2011
  • 50 Business Information
  • 52 Culinary QMP Beef contra Unknown Quality Beef