Food Plant Sanitation: Chlorine-Based Sanitizers

These are the most commonly used sanitizers in food plants. They include sodium hypochlorite, calcium hypochlorite, chloramines, chlorine dioxide, and chlorine gas. When added to water, these sanitizers form hypochlorous acids (HOCl), which is the most effective antimicrobial form of chlorine. In this form, it is colorless, relatively non-toxic, and nonstaining.
It acts on microbial membranes, inhibits cellular enzymes involved in glucose metabolism, has a lethal effect on DNA, and oxidizes cellular proteins. The available chlorine (amount of HOCl present) is a function of pH. Optimum pH range is 6.0 to 7.5. Deadly chlorine gas is formed at pH less than 4.0. Presence of solids, fats, proteins, and other organic compounds will inactivate chlorine as an antimicrobial.
One good use of chlorine-based sanitizers is in the poultry manufacturing plants. USDA requires poultry to be immersed in water containing 20 ppm available chlorine. This action greatly reduces the amount of incidence microorganisms on the raw meat.
There are other food plant sanitizers that are currently being used in food manufacturing plants. You are invited to post your comments!

Trans-fat Reduction in Formulated Food Products

With the mandate by FDA for labeling trans-fat content in foods, food manufacturers are seeking alternatives to the traditional hydrogenation process. Fortunately, the reduction or elimination of trans-fat in formulated food products can be achieved on several levels of the food manufacturing cycle in several ways that may involve both the ingredient supplier and food formulator.
A simple way to achieving this goal is the substitution of ingredients containing trans-fat for fat-free ingredients. For example, since trans-fat can be produced naturally in milk, it would help to substitute vegetable oil for milk fat whenever possible, without compromising product taste and functionality.
Another means of reducing trans-fat levels involves the oil ingredient. High temperature treatment used to deodorize RBD oils is a cause of trans-fat production in oil ingredients used for manufacturing products like margarine, and spreads. Food formulators can avoid the introduction of trans-fat into food products by using oils that do not need to be deodorized (e.g. olive oil) in their product formulations.
A more recent means that has been employed with great success by most formulators is the use of crystallization or fractional crystallization techniques on liquid oils to produce plastic or hard fats, thereby eliminating the need for the hydrogenation process, which is mostly responsible for the formation of trans-fat in food products.
Finally, a very innovative way that has been employed to develop trans-fat free margarines and spreads with remarkable success involve replacing the hydrogenation process with interesterification processes. A better approach to this process is the use of enzymatic catalysis rather than chemical catalysis. There are several advantages of enzymatic catalysis over chemical catalysis for transesterification processes.
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Resistant Starch

Resistant starch has been defined as the fraction of dietary starch that is non-digestible by the body. Modification of native starches with chemical, physical, and enzymatic methods may lead to the formation of indigestible residues. The incomplete digestion and absorption of starch in the body gives rise to the phenomenon of resistant starches, which have physiological functions identical to that of dietary fiber. Characteristics of resistant starches include small particle size, white appearance, bland flavor, customized water holding capacity and gelatinization temperature, good extrusion and film forming properties, and cold water solubility. Resistant starches can also be used to improve appearance, texture, and mouthfeel of baked food products and to formulate low-bulk high-fiber products.
Resistant starch ingredients are making more appearances in white cereal products like bread and pasta.
There are some processing advantages and disadvantages associated with the use of resistant starch during product formulation as well as some benefits of resistant starch to the product manufacturer and consumer alike.
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Effect of Thermal Modification and Lipid Oxidation on Traditional Food Flavors

Thermal modification of foods involves heating foods to optimum temperatures so as to achieve desirable changes in the quality and flavor of the food. Thermal modification contributes to the flavor of traditional foods by inducing both desirable and undesirable flavors in the food which are responsible for the distinctive character of the food. The action of heat (cooking, frying, steaming, roasting, grilling, etc) contribute to the characteristic flavor of traditional foods by release of volatiles, induction of maillard reaction, condensation, polymerization, and degradation of organic and chemical compounds. The degree and manner to which foods are thermally modified determine the type of flavors produced, which also characterizes the distinctive flavor attributes of the food.
Lipid oxidation is the addition of oxygen molecules unto unsaturated fatty acids leading to the formation of peroxides, which are then degraded to form secondary oxidation products e.g. aldehydes, ketones, and hydrocarbons. Lipid oxidation can also contribute some desirable flavor attributes that are characteristic of processed foods.

Energy Drink Formulation

There is a recent surge in the number of energy drinks available on the shelf today. Many beverage manufacturers are beginning to realize the importance of whey proteins in drinks formulated to provide quick and prolonged energy. Another area of interest is the use of non-caloric sweeteners and exotic flavors in these beverage formulations. Although these beverages provide the required long-lasting energy, they are also empty in nutritional nourishment. Is the trend of non-nourishing energy drinks here to stay or do we foresee future reformulations of these beverages to enhance their nutritional value?
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