Acidulants such as acetic, adipic, citric, fumaric, lactic, malic, phosphoric, tartaric acids, and glucono-delta-lactone are commonly used as food additives in processed foods and beverages. They are used for leavening functions in baked goods, control gel formation, and maintaining the viscosity of confections and gelatin desserts.
When it comes to food safety and quality, there are two critical measurements that all food manufacturers must be concerned with: moisture content and water activity.
The automated mini-SPE cleanup coupled with GCMSMS analysis not only achieved high quality results for diverse type of analytes and foods, the approach also enabled reliable, high-throughput operations without much labor or instrument maintenance.
In the field of food safety, hurdle technology is a method of ensuring the safety of foods by eliminating or controlling the growth of pathogens. It is a gentle and effective preservation technique used for the inactivation of microorganisms to make food safe for public consumption and extend their shelf life.
Each time we purchase food in convenience stores such as bread, milk, yogurt, and other ready-to-eat food, we know that these products have a limited shelf life. Food is perishable by nature and numerous changes take place in food during processing and storage.
Halal food is steadily building up a healthy following among global consumers. Having exceeded USD 1.9 trillion in 2021, the global halal food market is estimated to reach nearly USD 4 trillion by 2027.
The shelf life of a product is defined as the practical time that it remains desirable to consumers. Correctly determining the shelf life of a product can be a challenging endeavor, often due to a lack of resources and clear guidelines for conducting shelf life testing. The shelf life simplified paradigm takes a pragmatic approach to shelf life determination by using the relationship between water activity and shelf life to guide the process.
When it comes to the quality of food, pharmaceutical products, or cosmetics, bacterial infestation, mold, discoloration, changes in texture and taste are not acceptable. Water activity has a great influence on all the mentioned effects. Water activity can be used to make a microbiological risk assessment or to optimize production processes and storage conditions.
Let us first understand what a sampling plan is. Often, this is an approach used by an auditor or researcher to study a batch of products or a segment of the materials. The plan will contain a detailed outline of measurements taken of the samples at what times, on which material, in what manner, and by whom.
DKSH Technology partners with world-leading brands to bring food quality and safety testing solutions to Asia. We cover every step of the food and beverage process, from raw material to finished products. Our solutions include pathogen detection, pesticides, hormones, toxins, food authenticity, nutritional analysis and shelf-life studies.
Delivering Growth – in Asia and Beyond.
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