Contents 5/2007

okładka Przemysł Spożywczy 5/2007


  • 2 European Union Legislation on Flavourings – Joanna Gajda
    • The directives of the European Union, which are in force now, contain general requirements on flavouring use in food production. Safety of flavouring substances is being evaluated now by the European Food Safety Authority (EFSA). When the safety evaluation is completed, the list of flavouring substances permitted in food will be worked out. This list will be put as an annex to the Regulation of the European Parliament and Council on flavourings and food ingredients with flavourings properties. The directives on flavourings will be replaced by the regulation which contains new requirements for Member States and food producers.
      Key words: European Union, flavourings, safety, legislation


  • 6 Food Texture – Agata Marzec
    • Texture is a multi-parameter attribute of foods and difficult to defined and complex features to influence of the human sensory attractive perception. Texture is including food properties, into complete describe it need analysis the physical properties, physiology and psychological perceived by consumers.
      Key words: texture, food, sensory perception


  • 12 Hydrocolloids in Modern Production of Food – Elżbieta Dłużewska, Krzysztof Krygier
    • Hydrocolloids are high-molecular-weight hydrophilic biopolymers which have a nature of polysaccharides or proteins. They can play many important functions in food products, what is connected with their water-holding characteristics. In the article, the classification and chemical constitution of hydrocolloids were discussed. There were presented hydrocolloids’ thickening, gelling and stabilizing properties, as well as the possibility of improving these properties by synergic interactions between the chosen hydrocolloids.
      Key words: hydrocolloids, thickening, gellation, synergism
  • 18 Inulin as Fat Substitute in Foodstuffs – Anna Florowska, Krzysztof Krygier
    • The term inulin is a name for fructans linked by a β(2→1) bond. In the USA, a panel of recognized experts has determined inulin as GRAS (Generally Recognized as Save). European Directive 95/002 on Food Additives excludes inulin from the „additive” status. Therefore, inulin can be used without a specific limitation as ingredient of food. World wide in food products, inulin is being used as a prebiotic dietary fiber. Inulin can be used also as a fat substitute in products with a reduced amount of fat or fat-free products being, at the same time, functional additives. The application of inulin as a fat substitute in foodstuffs as dairy products, including ice-creams, in meat products and spreads is popular in the world.
      Key words: inulin, fat substitute, low fat food
  • 22 The Intensive Sweeteners. Part I. Their Properties and Condition of Application in Food – Bożena Waszkiewicz-Robak, Katarzyna Świąder, Franciszek Świderski
    • The characteristic of the of intensity of sweeteners such as aspartate, acesulfam K, cyclamate, saccharin, sucralose, neohesperidine DC and alitame, neotame was presented in this work. Their physicochemical properties, positive and possibly negative aspects of application of the sweeteners were described as well as the requirements that should be accomplished by a perfect sweetener were given. Particular sweeteners are characterized by varied functional properties, therefore, their knowledge is indispensable for their proper use.
      Key words: intensive sweeteners, functional properties, health safety, nutrition claims


  • 36 Probiotic Bacteria in Food Production – Eliza Krajewska-Kamińska, Zbigniew Śmietana, Krzysztof Bohdziewicz
    • Today many people lead fast, stressful manner of life, moreover food „improvers” are used commonly. For that reason consumers seek ecological and/or functional food. In response to current needs science and industry communities aim at widening of functional food assortment. Probiotic food is very popular. Included in this kind of food live intestine microflora has positive influence on various human body functions as from increasing of immunity through regulation of alimentary and functioning anticarcinogenic activity. Therefore, it is purposeful to develop new products, which include probiotic microflora and the consumer can choose the way to include probiotics insert his diet. Regardless it is yoghurt, cheese, and sausage or juice the most important is that it is sensory acceptable probiotic.
      Key words: probiotic bacteria, probiotic food
  • 42 Probiotic Ice Cream – Healthy Sweets – Anna Maria Szosland-Fałtyn
    • This article gives a brief overview of the situation of the Polish ice cream market. There were presented biotherapeutical requirements for probiotic strains supplemented to the fermented dairy products. There were also discussed the viability and stability of lactic acid bacteria in new environment, i.e. in ice cream.
      Key words: ice cream, probiotics, lactic acid bacteria


  • 45 Application of Natural Antioxidants in Technology of Chilled and Frozen Meat Products – Krzysztof Ćwiertniewski, Elżbieta Polak
    • The autooxidative reactions in food and the mechanism of action of antioxidants as well their general characteristics were presented. The research articles dealing with the application of antioxidants in technology of meat production were reviewed. The activity of antioxidants used in experiments conducted by researchers from Central Laboratory of Refrigerationin Łódź was characterized.
      Key words: antioxidant, refrigeration, freezing, meat products


  • 48 The Consumer on the Market of Fishes and Fish Products – Hanna Górska-Warsewicz
    • The present situation on the market of fishes and fish products in Poland is a result of the incidence of factors having a supply character, related to the availability of fishes at places of retail sales as well as consumers’ habits. New expectation, beings more and more universally displayed and a changing occupation structure are positive aspects. The aim of this study was to present selected aspects of consumer’s behaviour including size of consumption, consumer preferences, places of making purchases and the role of the brand.
      Key words: fish, fish preservation, consumption of fish


  • 51 Practical Solutions in the Field of Cleaning and Disinfection in Fish Processing Industry – Katarzyna Godlewska
    • Keeping of hygiene is methodically and systematically activity, intended to ensure safe manufacturing habitat. It is very important to fish industry because fishes are easy to deterioration. A proper choice of the methods and vehicles for keeping of hygiene should be dependent on the contamination and specificity of raw materials and products.
      Key words: hygiene management, fish industry