Anton Paar Switzerland’s Post

Did you know? The melting point of milk fat determines the texture and taste of dairy products! 🧈✨ It varies due to fat composition, ranging from solid at cooler temperatures to creamy goodness when warmed. #MilkFat #MeltingPoint #DairyScience #FoodChemistry

🌊🧀 Understanding Salt Distribution in Milk and Cheese! 🧀🌊 👨🎓 Gaurav Kr Deshwal, Liesbeth van der Meulen and Thom Huppertz from Wageningen University & Research and University College Cork Did you know that the salt fractions in milk play a crucial role in its stability and quality? These salts, which include important cations like calcium (Ca), magnesium (Mg), and sodium (Na), as well as anions such as phosphate and citrate, exist in both soluble and complex forms. The balance between these forms, particularly between micellar and soluble phases, impacts everything from the texture of cheese to the overall quality of dairy products. Techniques like centrifugation, ultrafiltration, and dialysis are essential for studying how these salts distribute, but they can yield varying results. This complexity is even greater in cheese, where traditional methods may not apply directly. Instead, we often analyze salts in water-soluble extracts. Dive into our latest review to explore the critical methodologies and their implications for the dairy industry! 📚✨ https://lnkd.in/gqDwK3XK #DairyScience #Milk #Cheese #FoodTechnology #SaltDistribution #ResearchInsights

🍋 Ever wondered how pectin – the natural ingredient that gives your favourite jams, jellies and beverages their irresistible texture - is made?🍊  Here’s a quick look at our process: 1 - Fruit selection: pectin is sourced from citrus peels, leftovers of juice and essential oil production. 2 - Extraction: the fruit peels are heated in water to release the pectin, in acid conditions. 3 - Separation: the spent peels are separated from the pectin syrup. 4 - Filtration: the pectin syrup is filtered to eliminate impurities. 5 - Precipitation: separation of pectin from the liquid phase. 6 - Purification: the pectin then is purified, dried, milled and sieved. 7 - Standardisation: the pure pectin is blended with sugar or salts to ensure consistent functionality, including gel strength, viscosity and protein protection, which may vary depending on the specific application.    Want to know more about our range? 📧 Contact our team at solutions@silvateam.com. #Pectin #PectinProduction #PectinApplication

🍔🔥𝗚𝗿𝗶𝗹𝗹 𝗪𝗶𝘁𝗵𝗼𝘂𝘁 𝗚𝘂𝗶𝗹𝘁: 𝗔𝗻𝗻𝗮𝘁𝘁𝗼’𝘀 𝗦𝗲𝗰𝗿𝗲𝘁 𝘁𝗼 𝗮 𝗛𝗲𝗮𝗹𝘁𝗵𝗶𝗲𝗿 𝗕𝘂𝗿𝗴𝗲𝗿 Love a juicy, well-done burger but worried about the hidden risks of grilling? It turns out, there’s a simple, natural way to make your BBQ healthier—annatto seed powder! A new study published in Food Chemistry reveals that adding just 1% annatto to your beef patties can reduce the formation of potentially harmful heterocyclic amines (HAs) by up to 91% during charcoal grilling. This study was supported by our HA standards. Explore more about this highly cited product: https://okt.to/atJplk Dive into the study to learn how Annatto’s antioxidant power can give you that perfect char with less guilt! Click here: https://okt.to/gUpGA5 #FoodChemistry #ProductCitation #NaturalAntioxidants #AnnattoScience #Phytochemicals

Getting tired of watching Baby Reindeer on Netflix but can’t figure out what else to watch? How about switching over to the most watched show on Youtube? bioMérieux’s presentation about Alicyclobacillus in the beverage industry! Much like Martha, Alicyclobacillus is a nuisance organism (but for the beverage industry instead of just for Donny). It’s difficult to get rid of and easy to excite. And if your kill step is pasteurization, you’re likely only going to activate the ascospores instead of destroy the organism. Both acid tolerant and thermotolerant, Alicyclobacillus (sometimes referred to as TAB, ATB, or ACB) can cause beverage spoilage even in products with a pH less than 3. This is due to some species producing guaiacol which is the source of the off taste and odor (phenolic and medicinal taste/odor). Raw sugar is one area where Alicyclobacillus can enter into the process which is why liquid sucrose deliveries or in-house liquid sucrose production can be the source of contamination. Concentrations in liquid sugar tends to be <10CFU/100ml, but that can be enough to create a problem (if guaiacol producing species are present). Where does UV potentially come into play? Published studies have shown that high doses of medium pressure UV can inactivate Alicyclobacillus (87mJ/cm2 for a 1 log reduction). So put Baby Reindeer on pause…make yourself an Old Fashioned…and learn more about Alicyclobacillus tonight than you thought was humanly possible. #engineering #foodandbeverage #beverage #foodquality #beverageindustry

Yeast and lactic acid bacteria (LAB) work together in sourdough fermentation to produce bread with its characteristic flavor, texture, and keeping qualities. The combined action of yeast and LAB affects the texture and shelf life of sourdough. Yeast fermentation contributes to gluten development and gas production, resulting in a light and airy crumb. LAB acidification contributes to a tender crumb and helps to preserve the bread by inhibiting spoilage organisms. #bread #sourdoughbread #sourdough

#You should know what you eat# 🍄 How to identify the purity of mushroom powders and extracts？ 🍄 There are different kind of specifications and price of mushroom powers and extract in the market. today we recommend one method to test or identify whether the starchy/dextrin are in these mushrooms. Step 1.Preparation of iodine solution Step 2.Sample processing A：Weigh 1.0g of the sample that has been crushed through a 20mm aperture sieve and place it in a 20ml centrifuge tube with a stopper. B：After adding 25ml of water, use a vortex shaker to mix or dissolve the sample thoroughly C：Measure 10ml of the supernatant into a 20ml stoppered glass tube, add 1 drop of iodine solution, mix several times using a vortex shaker, and observe whether there is blue or red color after the reaction between starch or dextrin and the iodine solution. Step 3.If a color reaction occurs, it is determined that the sample contains starch or dextrin. #JAYU HEALTH#LIVE BETTER#LIVE LONGER#MUSHROOM INGREDIENT

𝗖𝗛𝗘𝗠𝗜𝗧𝗛𝗨𝗥𝗦𝗗𝗔𝗬: 𝗗𝗘𝗢𝗫𝗬𝗡𝗜𝗩𝗔𝗟𝗘𝗡𝗢𝗟 (𝗗𝗢𝗡) Deoxynivalenol (DON), commonly known as vomitoxin, is a mycotoxin produced by Fusarium fungi that can contaminate cereal grains such as barley. In brewing, DON poses significant risks as it can lead to off-flavors, spoilage, and potential health hazards for consumers. High levels of DON can affect yeast health and fermentation efficiency, resulting in poor beer quality. The presence of DON in grains can also impact the safety of the final product, necessitating strict monitoring and control measures. Effective screening and testing of raw materials are essential to minimize DON contamination and ensure the production of safe, high-quality beer. Learn more at the link in below! https://lnkd.in/g6y72ByT #fermlynknow #knowyourcraft #knowyourbeer #craftbeer #qualitybeer #chemithursday #brewingchemistry #beerscience

Nutrients & Nitrogen 💊 Yeast needs sufficient nitrogen to carry out fermentation efficiently, and lower than optimal levels can inhibit this process. The presence of FAN in a beer affects vital aspects such as fermentation rate, attenuation, aroma, and yeast vitality. 🔬Read more about our latest R&D screening at whitelabs.com. #yeastman #whitelabsyeast #craftbeer #fermentation #purepitchnextgeneration #sciencenerds #yeast #sciencenerds

📢 #HighlyCited 1.  The Use of Ultrasound in Shaping the Properties of Ice Cream with Oleogel Based on Oil Extracted from Tomato Seeds https://lnkd.in/giDRhx4V 2. Characterization of Sidr (Ziziphus spp.) Honey from Different Geographical Origins https://lnkd.in/gjagMytQ 3. Potential Application of Hydrocolloid-Based Oleogel and Beeswax Oleogel as Partial Substitutes of Solid Fat in Margarine https://lnkd.in/gP5yziMs 4. A Simple and Efficient Mechanical Cell Disruption Method Using Glass Beads to Extract β-Glucans from Spent Brewer’s Yeast https://lnkd.in/gbC-QAYH 5. Production and Characterization of Yogurt-Like Fermented Beverage Based on Camelina (Camelina sativa L.) Seed Press Cake https://lnkd.in/gGGqYQFQ