FTI REPORT R-13:

ADVANCES IN FOOD CHEMISTRY: PROTEINS, LIPIDS, EMULSIFIERS, ANTIOXIDANTS

    The food industry is challenged by its continuous need to adapt. Changes in markets and consumer behavior are the main driving forces behind this need. New opportunities in the areas of raw materials, ingredients and production technologies require scientists to develop new strategies for formulating and producing products. To meet the demands of change, we need a basic understanding of food chemistry and physics. This know-how will help us improve existing products and develop new ones.

    Food chemistry involves the study of the chemistry of foods, their deterioration, and the principles underlying how to optimize products for consumers. It involves applying chemistry to the optimal development, processing, packaging, preservation, storage and distribution of foods and beverages.

    A better knowledge of chemistry will help researchers optimize solid foods and beverages; better analyze and develop methods of cooking, canning, freezing and packaging; and study the effect of processing on the appearance, taste, aroma, freshness and nutritional content of food.

    With this in mind, Food Technology Intelligence, Inc. has published a new detailed report: Advances in Food Chemistry: Proteins, Lipids, Emulsifiers, Antioxidants. This new report analyzes the advances being achieved in four important areas of food chemistry: protein, lipid, emulsifier and antioxidant research. For the most part, these innovations are still under development, but they have commercial potential in the near term. Or development has been completed, and researchers are looking to license the technology or collaborate in other ways with industry to commercialize the technologies. The report also covers recently commercialized technologies that still may offer joint venture or other collaborative opportunities for food companies.
    Among the research covered in this report:

    Now you have an opportunity to learn about new developments in food chemistry research undertaken at universities, companies and government research labs worldwide. This information will help you gain ground against competitors when it comes to optimizing the science of food chemistry and applying it to develop new products or reformulate old ones. This report reviews significant technical developments in the field, discussing potential applications for each area of research and its status of development. You'll also learn how to take advantage of many of these technologies, either through licensing or other collaborations.

    Advances in Food Chemistry: Proteins, Lipids, Emulsifiers, Antioxidants will help you track new technologies and contact key researchers who could help you meet your research goals. Order it today!

   Advances in Food Chemistry: Proteins, Lipids, Emulsifiers, Antioxidants, Report R-13, 113 pp.; 2004; Price $260/copy. Buyers outside North America must add $20 per copy for postage and handling. NJ orders add 6% sales tax.

TABLE OF CONTENTS

1 PERSPECTIVE
    Basics in food chemistry

2 PROTEINS—MACROMOLECULES
    Sourcing isoflavones from soy: Key issues
    Polymerization, other interactions influence whey powder foaming
    Sucrose optimizes oxygen barrier property of whey protein films
    Characterize a high-molecular-weight flaxseed protein
    High pressure leads to denatured proteins with optimal surface activity
    Micellar extraction improves protein properties
    Novel dough formulation leads to soy-based bread
    Whey protein concentrate offers thickening functionality
    Modify whey protein’s rheological properties using immobilized enzyme
    Examine how heat affects sodium caseinate in dairy products
    Harness genomics to impact cheese flavor
    Investigate interaction among proteins to improve breadmaking quality
    Probe oxygen permeability of glassy and rubbery gelatin film systems
    Protein-based membrane cuts separation costs
    Enzymes improve functional properties of soy protein ingredients
    Market applications for separated proteins
    Whey protein films have antibrowning effect on produce
    Drying techniques impact functionality of soy protein isolate
    Model protein functional properties from amino acid composition
    Enzymatic hydrolysis of quinoa proteins improves functional properties
    pH treatments improve gelation and functional properties
    Novel antibacterial peptides derive from hen egg lysozyme
    Moisture, temperature affect protein-protein interactions
    Develop an acceptable wheat protein beverage
    Use collagen proteins to obtain cost savings in processed meat, poultry
    Freezing, thawing have little impact on cheese protein degradation
    Wheat proteins improve ice cream quality
    Microfiltration separates pure proteins from milk before cheesemaking

3 LIPIDS AND EMULSIFIERS
    Wheat flour-lipid, waxy maize starch-lipid composites replace shortening
    Combine proteins, lipids to improve film barrier properties
    Carbohydrate lipid composites optimize tenderness, juiciness of low-fat beef
    Structured lipids replace oil in functional beverages
    Fortified phospholipids to find nutraceutical and functional applications
    Modified gum acacia is new emulsifier
    Pseudoplasticity, elasticity help stabilize citrus drink emulsions
    Lipid profile of beef patties containing texturized peanut
    Caseinate yields stable oil-in-water emulsions
    Interfacial engineering could help create stable emulsions
    Proteins inhibit lipid oxidation in emulsions
    Biopolymers influence beverage emulsion creaming stability
    Mesquite gum improves stability of oil-water emulsions
    Carageenan-wheat emulsifier may partially replace egg yolk in mayonnaise
    Emulsifying agents impact aroma release in oil-water emulsions
    Develop protein-containing quince-flavor ice cream
    Make foams and emulsions stable
    Emulsifiers: Going to the next level
    Enzymatically modify gluten to improve its functional properties
    Optimize carbohydrate systems to encapsulate flavors, stablize emulsions
    Two-phase processing eliminates emulsifiers from ice cream

4 ANTIOXIDANTS
    Analysis of antioxidants represents a challenge
    Honey inhibits lipid oxidation, warmed-over flavor development
    Measure oxidative degradation
    Yeast extracts inhibit lipid oxidation in cooked beef patties
    Protein films with natural antioxidants decrease lipid oxidation, microbial growth in beef
    Understanding fat oxidation
    Engineered plants will have more antioxidants
    Fish protein hydrolysates offer antioxidant properties
    Cranberry components offer natural antioxidant activity
    Plant extract minimizes antioxidant activity
    Peanut extracts may be natural antioxidants
    Cooking does not eliminate antioxidative properties of broccoli
    Improve the shelf life of ground beef with antioxidants, antimicrobials, irradiation
    Tocopherol, BHT help reduce fish lipid oxidation
    Emulsions inhibit lipid oxidation in surimi
    Monoclonal assay is indicator of lipid oxidation
    Evaluate three types of beans as sources of natural antioxidants
    Live yeast in beer increases its antioxidant activity
    The double functions of whey proteins: Surfactant and antioxidant
    Spices offer natural antioxidative protection
    Chelators impact pro-oxidant activity of iron in oil-in-water emulsions
    Determine link between antioxidants and improved health

5 PATENTS

6 FOR FURTHER READING

Top of Page