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

  Sponge cakes (SCs) are made from wheat flour, sugar, eggs, leavening agents and optionally exogenous lipid additives (e.g.monoacylglycerols). Such additives facilitate aeration during batter mixing, provide gas cell stability after mixing and facilitate the production of high-quality cakes. ...

  Carob (Ceratonia siliqua L.) is an evergreen tree that belongs to the Leguminosae family and is typical of the Mediterranean basin. It is well known for its valuable locust bean gum obtained from carob seeds. However, the food industry can obtain different carob products from carob frui...

  The experience of the global pandemic and the ongoing threat of future outbreaks has raised levels of consumer anxiety while accelerating a more proactive and holistic approach to health. Immune health has been a key area of consumer concern and seems set to continue as an important priority...

  Commission Regulation (EU) 2021/2202 of 9 December 2021 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 acequinocyl, Bacillus subtilis strain IAB/BS03, emamectin, flutolanil and imaza...

FoodExecutive

Database Articoli

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Database Articoli

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