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    FOODMIGROSURE06 Steiner PDF

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    SrujanKumar
    The document discusses the selection of representative foodstuffs for modeling migration of substances. It analyzes foods based on physico-chemical properties and consumption statistics to establish a list of 15-25 foods. The final list includes aqueous, fatty, and dry foods like orange juice, margarine, and milk powder. Extensive data on the physical properties of each food is provided to characterize the foods and enable broad modeling applications. Special structures of some foods like milk, cheese and powders that could impact migration are also examined.

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    FOODMIGROSURE06 Steiner PDF

    Uploaded by

    SrujanKumar
    65 views32 pages
    The document discusses the selection of representative foodstuffs for modeling migration of substances. It analyzes foods based on physico-chemical properties and consumption statistics to establish a list of 15-25 foods. The final list includes aqueous, fatty, and dry foods like orange juice, margarine, and milk powder. Extensive data on the physical properties of each food is provided to characterize the foods and enable broad modeling applications. Special structures of some foods like milk, cheese and powders that could impact migration are also examined.

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    FOODMIGROSURE06_Steiner.pdf

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    The document discusses the selection of representative foodstuffs for modeling migration of substances. It analyzes foods based on physico-chemical properties and consumption statistics to establish a list of 15-25 foods. The final list includes aqueous, fatty, and dry foods like orange juice, margarine, and milk powder. Extensive data on the physical properties of each food is provided to characterize the foods and enable broad modeling applications. Special structures of some foods like milk, cheese and powders that could impact migration are also examined.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    65 views32 pages

    FOODMIGROSURE06 Steiner PDF

    Uploaded by

    SrujanKumar
    The document discusses the selection of representative foodstuffs for modeling migration of substances. It analyzes foods based on physico-chemical properties and consumption statistics to establish a list of 15-25 foods. The final list includes aqueous, fatty, and dry foods like orange juice, margarine, and milk powder. Extensive data on the physical properties of each food is provided to characterize the foods and enable broad modeling applications. Special structures of some foods like milk, cheese and powders that could impact migration are also examined.

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    of 32

    SELECTION OF

    FOODSTUFFS
    Ingrid Steiner
    Vienna University of Technology
    Institute of Chemical Engineering
    SELECTION OF FOODSTUFFS -
    Fundamentals
    z To classify foodstuffs/food groups with respect to
    those physico-chemical properties which can be
    expected to influence the behaviour of food as a
    sorption matrix for the uptake of migrants.
    z To select a list of approximately 15 to 20 (max.
    25) foodstuffs which can be considered to be
    representative based on the following criteria:
    {with respect to the spectrum of migration relevant
    physico-chemical parameters
    {according to up-to-date and available food consumption
    statistics and market share. This should at least include
    the foodstuffs most frequently consumed and deserve
    therefore consideration at higher priority.
    I. Steiner, FOODMIGROSURE - Baveno 2
    27.9.06
    Consumption of foodstuffs in Europe

    Graph by C. Simoneau et al., EC JRC, IHCP


    I. Steiner, FOODMIGROSURE - Baveno 3
    27.9.06
    Establishing the final list of foodstuffs

    z From the aspects considered before the two


    representative and established lists of foodstuffs
    may vary to a small or even large extent.
    z Some harmonisation was necessary to end up
    with one representative list which fulfilled the
    best the purpose of this project idea which is to
    model migration into foodstuffs for exposure
    estimates as broad and general as possible.

    I. Steiner, FOODMIGROSURE - Baveno 4


    27.9.06
    Categories of food

    zAqueous and acidic foods


    zFatty foods
    zDry foods

    I. Steiner, FOODMIGROSURE - Baveno 5


    27.9.06
    Aqueous and acidic foodstuffs

    zOrange juice, unsweetened, fresh with


    pulp
    zApple sauce
    zTomato ketchup
    zCarbonated beverage (cola drink)
    zBeer
    zWine
    zMilk, consumer milk, min. 3,5% fat
    I. Steiner, FOODMIGROSURE - Baveno 6
    27.9.06
    Fatty foodstuffs (I)

    zMargarine (80% fat content)


    zMayonnaise (80% fat content)
    zCheese Philadelphia
    (~70 % fat in dry matter)
    zCheese Gouda, 45 % fat content (in dry
    matter)
    zCheese sauce (18,5% fat)
    zCottage cheese (fresh cheese, ~10 % fat
    content in dry substance)
    I. Steiner, FOODMIGROSURE - Baveno 7
    27.9.06
    Fatty foodstuffs (II)

    z Whipping cream, UHT (~30% fat)


    z Condensed milk (10% fat)
    z Yoghurt drink, (0,9 % fat)
    z Chocolate, dark, milk free, min. 40 % cocoa
    content (30% fat)
    z Chocolate spread (25% fat)
    z Meat, lean pork meat (minced, fat content ≤ 5%),
    mixed with lard to get fat contents up to 50%
    z Salmon
    I. Steiner, FOODMIGROSURE - Baveno 8
    27.9.06
    Dry foodstuffs

    zMilk powder
    zButter toast (4% fat)
    zWheat flour
    zRice
    zHoney

    I. Steiner, FOODMIGROSURE - Baveno 9


    27.9.06
    Physico-chemical specifications of
    selected foodstuffs
    zestablish the representative physico-
    chemical parameters for the foodstuffs
    finally selected before
    {The measurements were done in the majority of
    cases according to standard or state-of-the-art
    methods
    {or were adopted from the labelling of the
    foodstuff.
    ⇒ basis for a representative and general
    applicability of the model
    I. Steiner, FOODMIGROSURE - Baveno 10
    27.9.06
    Physico-chemical parameters in detail

    z Water content z Density


    z Solids (dietary fibre) z Mass-to-volume ratio
    z Carbohydrates (“Schüttgewicht”)
    z Proteins z Structure
    z Fat z Particle size
    {Median particle
    z Alcohol
    diameter
    z Ash (minerals) {Mean specific surface
    z pH area

    I. Steiner, FOODMIGROSURE - Baveno 11


    27.9.06
    Data of aqueous and acidic foodstuffs
    Food Water Fat Solids CH Protein pH Density
    (%) (%) (%) (%) (%)
    Orange 87,1 0,15 12,9 12 --- 3,95 1,05
    juice
    Apple 79 0 --- 21 0 3,60 1,10
    sauce
    Tomato 64,5 0,20 35,5 29 1 3,20 1,17
    ketchup
    Cola drink 89 --- 11 10,6 --- 3,10 1,05
    Beer 91,3 --- 3,7 --- 3,90 1,01
    (EtOH 5%)

    Wine 86,7 --- 1,8 --- --- 3,25 1,00


    (EtOH 11,5%)

    Milk 88,5 3,5I. Steiner, 11,5 4,7- Baveno 3,3


    FOODMIGROSURE 5,35 1,03 12
    27.9.06
    Data of fatty foodstuffs (I)
    Food Water Fat Protein CH pH Density
    (%) (%) (%) (%)
    Margarine 19,3 80 0,2 0,3 4,20 0,88

    Mayonnaise 16,8 82 0,9 0,3 3,60 0,86

    Gouda 48,0 29 21 2 5,70 1,11


    50 FDM

    Cheese 61,8 28 6,5 3,1 5,00 1,02


    68 FDM
    Philadelphia
    Cottage 82,0 2,2 12,7 3,1 4,30 1,06
    10 FDM
    cheese
    Cheese sauce 62,4 19 9,5 7,9 5,00 1,14

    I. Steiner, FOODMIGROSURE - Baveno 13


    27.9.06
    Data of fatty foodstuffs (II)

    Food Water Fat Protein CH pH Density


    (%) (%) (%) (%)
    Whipping 60,0 32,0 8,0 --- 5,50 1,00
    cream
    Condensed 28,6 9,0 8,2 54,2 5,55 1,29
    milk
    Yoghurt 83,6 0,9 2,7 12,8 3,70 1,06
    drink
    Chocolate 1,8 31,3 2,7 53,1 --- 1,34
    dark
    Chocolate 2,0 30,0 7,0 59,0 6,20 1,32
    spread
    I. Steiner, FOODMIGROSURE - Baveno 14
    27.9.06
    Data of fatty foodstuffs (III)

    Food Water Fat Protein pH


    (%) (%) (%)
    Pork meat 65 - 72 1,4 - 5 17,5 – 21,6 5,80

    Chicken meat 70 - 74 ~6 ~ 22 6,30


    (breast)
    Salmon 59 - 66 ~ 14 ~ 20 6,60

    I. Steiner, FOODMIGROSURE - Baveno 15


    27.9.06
    Pork meat: Correlation between fat
    content and density

    Correlation fat/density for pork meat

    Density
    1,5

    0,5
    0 20 40 60 80 100 120

    Fat content (%)

    I. Steiner, FOODMIGROSURE - Baveno 16


    27.9.06
    Data of dry foodstuffs
    Food Water Fat Protein CH Density Med. particle Mean spec.
    (%) (%) (%) (%) „Schüttgewicht“ diameter surface
    (µm) area (cm2/g)
    Milk 3,0 26,0 26,0 39,0 0,48 125 13
    powder
    Wheat 14,0 1,0 10,6 74,0 0,60 75 22
    flour
    Butter 44,0 4,0 4,0 47,0 0,23 --- ---
    toast

    Rice 12,0 1,4 6,8 79,8 0,84 5,1-5,7 mm 11


    (76 %)
    Honey 17,0 --- 3,0 80,0 1,44 --- ---
    (incl. ash etc.)

    I. Steiner, FOODMIGROSURE - Baveno 17


    27.9.06
    Milk powder – particle size

    I. Steiner, FOODMIGROSURE - Baveno 18


    27.9.06
    Special structures and matrices of some
    foodstuffs

    zOrange juice
    zMilk
    zCheese
    zOther milk products
    zPowders

    I. Steiner, FOODMIGROSURE - Baveno 19


    27.9.06
    Orange juice and other foodstuffs
    containing fibres

    zAdsorption effects of pectin and other


    unsoluble substances
    ⇒ Higher migration values also of lipophilic
    substances than expected

    I. Steiner, FOODMIGROSURE - Baveno 20


    27.9.06
    Milk

    Electron micrograph of homogenized milkfat globules


    From: http://distans.livstek.lth.se:2080/microscopy/foodmicr.htm

    I. Steiner, FOODMIGROSURE - Baveno 21


    27.9.06
    Heated milk

    Casein micelle in heated milk Casein micelles forming a chain


    Pictures from: http://distans.livstek.lth.se:2080/microscopy/foodmicr.htm

    I. Steiner, FOODMIGROSURE - Baveno 22


    27.9.06
    Milk powder

    Dents in the large particle have A small particle (surrounded by a


    been caused by small hard dry 'crater' rim) has been captured
    particles by a large particle.
    Pictures from: http://distans.livstek.lth.se:2080/microscopy/foodmicr.htm

    I. Steiner, FOODMIGROSURE - Baveno 23


    27.9.06
    Difference of milk powders depending on
    drying process

    Roller-dried milk particles are Instantization results in


    produced as fragments of a dried agglomeration of powder particles
    milk sheet.

    Pictures from: http://distans.livstek.lth.se:2080/microscopy/foodmicr.htm

    I. Steiner, FOODMIGROSURE - Baveno 24


    27.9.06
    Influence of cheese production on
    structure of milk particles

    Junctions in stirred curd cheeses (e.g. Gouda)


    Pictures from: http://www.foodsci.uoguelph.ca

    I. Steiner, FOODMIGROSURE - Baveno 25


    27.9.06
    Cream (soft) cheese

    Microstructure of Cream cheese


    Microstructure of traditional
    made from high-fat cream and acid-
    Cream cheese Fat globule
    coagulated hot milk Fat globules
    clusters (dark yellow) are covered
    (brown), curd (which shows the core-
    with protein (dark blue) in the
    and-shell ultrastructure of casein
    aqueous medium (light yellow)
    particles - dark blue), aqueous phase
    (yellow).
    Pictures from: http://distans.livstek.lth.se:2080/microscopy/foodmicr.htm

    I. Steiner, FOODMIGROSURE - Baveno 26


    27.9.06
    „Cottage“ cheese

    Distinct casein micell clusters; green: bacteria

    Picture from: http://distans.livstek.lth.se:2080/microscopy/foodmicr.htm

    I. Steiner, FOODMIGROSURE - Baveno 27


    27.9.06
    Casein micelle chains in yoghurt and
    micelle aggregates in cheese

    Yoghurt

    Cheese

    Pictures from: http://distans.livstek.lth.se:2080/microscopy/foodmicr.htm

    I. Steiner, FOODMIGROSURE - Baveno 28


    27.9.06
    Structure of yoghurt depending on
    content of milk solids

    Milk solids content 10% 15% 20%

    Pictures from: http://distans.livstek.lth.se:2080/microscopy/foodmicr.htm

    I. Steiner, FOODMIGROSURE - Baveno 29


    27.9.06
    Matrix of yoghurts produced in a different
    way

    Yoghurt made from unfortified milk Yoghurt made from milk


    fortified with whey proteins

    Pictures from: http://distans.livstek.lth.se:2080/microscopy/foodmicr.htm

    I. Steiner, FOODMIGROSURE - Baveno 30


    27.9.06
    Questions

    zIs there a correlation between the


    migrational key parameters diffusion
    coefficients and partition coefficients of the
    selected model migrants and food
    categories specified by physico-chemical
    properties?
    zHave food categories and their
    corresponding model migrants to be
    revised caused by measured migrational
    values?
    I. Steiner, FOODMIGROSURE - Baveno 31
    27.9.06
    Thanks for excellent cooperation to

    I. Steiner, FOODMIGROSURE - Baveno 32


    27.9.06

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