Good personal hygiene policies and practices are the foundation for successful food safety and quality assurance in all food manufacturing facilities. Plant personnel are among the most significant reservoirs and vectors of microorganisms, chemical residues and foreign materials in the food facility, and as such, can be a source of unwanted contamination to products. […]
Food is not simple anymore. It exists mostly in multiples and variations. Umpteen kinds of rice, mind-boggling varieties of grains and a deluge of edible oils – today’s foodie is spoilt for choice. In such a scenario, it is natural to shop extra, and shop mindlessly. If a major portion of your diet is […]
Saturated Fatty Acids:
A saturated fat is a fat in which the fatty acidsall have single bonds. Double bonds can react with hydrogen to form single bonds. They are called saturated, because the second bond is broken up and each half of the bond is attached to (saturated with) a hydrogen atom. Most animal fats are saturated.
Common Name
Systematic Name
Structural Formula
Lipid Numbers
Propionic acid
Propanoic acid
CH3CH2COOH
C3:0
Butyric acid
Butanoic acid
CH3(CH2)2COOH
C4:0
Valeric […]
F. No.1-12/Standards/SP(Sweets,Confectionery)/FSSAI-2015.-The following draft of certain regulations further to amend the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, which the Food Safety and Standards Authority of India proposes to make with previous approval of the Central Government in exercise of the powers conferred by clause (e) of sub-section (2) […]
Introduction to some detectors
1. UV, VIS, and PDA Detectors
The UV, VIS, and PDA detectors are categorized as absorbance detectors. They provide good sensitivity for light-absorbing compounds at ~pg level. They are easy to operate and provide good stability. UV detector is a very commonly used detector for HPLC analysis. During the analysis, sample goes […]
Vitamin K is known as the “blood-clotting vitamin†for its important role in healing wounds. The “K” is derived from the German word koagulation. Vitamin K also plays an important role in bone health.
Sources
Bacteria in the gastrointestinal tract naturally make vitamin K. Dietary sources of vitamin K include green leafy vegetables — collards, green […]
What is it?
Spirulina is a natural “algae†(cyanbacteria) powder that is incredibly high in protein and a good source of antioxidants, B-vitamins and other nutrients. When harvested correctly from non-contaminated ponds and bodies of water, it is one of the most potent nutrient sources available. It is largely made up of protein and essential amino […]
The human body can make most of the types of fats it needs from other fats or raw materials. That isn’t the case for omega-3 fatty acids (also called omega-3 fats and n-3 fats). These are essential fats—the body can’t make them from scratch but must get them from food. Foods high in Omega-3 […]
What Are Major Food Allergens?
While more than 160 foods can cause allergic reactions in people with food allergies, the law identifies the eight most common allergenic foods. These foods account for 90 percent of food allergic reactions, and are the food sources from which many other ingredients are derived.
The eight foods identified by the […]
Stevia is a natural sweetener, derived from thestevia rebaudiana plant that was first discovered centuries ago in Paraguay by the native population. But it wasn’t until the late 19th century that a Swiss botanist working in South America documented the so-called “sweet leafâ€, and brought it back with him.
Stevia is available in many forms. […]