It is the only Italian magazine dealing with the world of food ingredients: raw materials, semifinished products, additives, flavours, food colours, sweeteners, improving agents and all the products used in food processing and optimization. Six issues, format 220x290 mm, are published every year, including scientific articles, news and columns concerning the development, use and analysis of ingredients and the marketing of finished products.

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CONTENTS

 

5 - Unplugged

 

6 - Extraction of edulcorants from stevia leaves cultivated in Campania
M. Vitulano - E. Conte - F. D’Onofrio - A. Monaco - M. Ciaravolo - M. Della Greca - A. Andolfi - M. Gallo - D. Naviglio

Stevia rebaudiana Bertoni is a perennial plant native to Paraguay whose leaves have been known for a long time for their intense sweetness. The plant showed highly adaptability from the pedo-climatic point of view and to confirming this, today it is grown successfully in many countries aside from the place of origin, for both temperature and solar exposure. As regards the leaves biomass production (the leaves of stevia are the marketable part of the plant), the most suitable territories are those located at high latitudes. Depending on the chemical composition of the plant and in particular of its leaves, the molecules that impart sweetness are defined “steviol glycosides”: among them, the preeminent ones are stevioside and rebaudioside A whose sweetening powers are 300 times higher than those of sucrose or cane sugar. The importance that holding these compounds, in addition to their sweetening power, is also linked to their special properties: they are non-caloric and play an important role in combating certain diseases, nowadays spread in the world, like hyperglycemia and hypertension. In Europe, despite the Stevia was already known since the late 800’s, the go-ahead to commercialization of steviol glycosides have been granted only starting from 2010. Stevia extracts were marketed in the form of food additives and placed in specific food categories such as “reduced energy value” or “no added sugar” or also they can be used in specific products or as table sweetener. In this work it is a new solid-liquid extraction process is presented that allows the cold extraction of steviol glycosides from Stevia leaves realized by the use of the Naviglio extractor and the subsequent purification which allows to obtain the mixtures of steviol glycosides which may be employed in the food industry.

 

DEPARTMENTS

 

14 - EDITED LAW


18 - CULINOLOGY


20 - MARKETING & TRENDS


26 - EXHBITION REPORTS (SupplySide West - IBIE)


36 - PRODUCTS & SERVICES


48 - APPLIED RESEARCH


52 - MARKETING


56 - LAWS


62 - NEWS


72 - ADVETISERS’ LIST & COMPANIES’ ADDRESS

  It’s evident that an increasing number of European consumers are choosing more often to eat plant-based meat alternatives. The preferences for consumption are on constant change and today it becomes more important than ever to understand what the plant-based consumer really wants. In Kerry ...

  Commission Regulation (EU) 2022/1290 of 22 July 2022 amending Annexes II, III and IV to Regulation (EC) No 396/2005 of the European Parliament and of the Council as regards maximum residue levels for ametoctradin, chlormequat, dodine, nicotine, profenofos and Spodoptera exigua mult...

  Commission Regulation (EU) 2022/1264 of 20 July 2022 amending Annex II to Regulation (EC) No 396/2005 of the European Parliament and of the Council as regards maximum residue levels for fludioxonil in or on certain products...

  Commission Implementing Regulation (EU) 2022/1160 of 5 July 2022 amending Implementing Regulation (EU) 2017/2470 as regards the conditions of use and the specifications of the novel food nicotinamide riboside chloride...

FoodExecutive

Database Articoli

db articoli 2017

Database Articoli

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