Articles For The Food Industry

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	F1) Homogenization of milk...
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F1) Homogenization of milk emulsions: use of Microfluidizer®, McCrae, C.H., J. of the Society of Dairy Technology, 2:#1 Feb (1994).

Subject: MFZ as a method for reducing fat globule size. (fat substitute)
Data: Two charts comparing MFZ results against Rannie.

F2) Food Applications of the Microfluidization Technology by the Dairy Science Research Centre (STELA). Compiled by Robin, O. and Paquin, P. Dec (1993). This booklet is a compilation of 19 articles and 7 abstracts written by various authors. All experiments cited involve the use of Microfluidizer equipment.

Example: Microparticulation of milk proteins by high-pressure homogenization to produce a fat substitute: Paquin, P., Lebeuf, Y., Richard, J.P. & Kalab, M. Protein & Fat Globule Modifications IDF Seminar, Munich, Germany (1992).
Subject: Fat substitutes processed with Microfluidizer® Processors
Conclusion: "Microfluidization technology is a very unique type of high pressure homogenization equipment. We have combined heat denaturation and high pressure homogenization in order to produce spherical particles that can act as fat substitutes (ball bearing effect)."

F3) Recent advances in the large scale production of lipid vesicles for use in food products: microfluidization, Vulllemard, J.C. J. of Microencapsulation, 8:#4, 547 (1991).

Subject: Liposomes in food products.
Quote: "The aim of the present survey is to update present knowledge of Microfluidizer apparatus, to report its advantages for lipid vesicle preparation and to emphasize the uses of microfluidized vesicles (liposomes and milk fat coated microcapsules) in food products."
Conclusions: "Among the methods available, microfluidization seems to be the most promising. The main advantages of microfluidization include the continuous production of large quantities of lipid vesicles without dissolving the phospholipids in organic solvents."

F4) 'Microfluidizing' technology enhances emulsion stability. Swientek, R., Food Processing 152 (1990).

Subject: A general article addressing the dynamics of Microfluidizer® processing, product line, and some applications in the food industry.

F5) Advanced techniques for preparation and characterization of small unilamellar vesicles, Masson, G., Food Microstructure 8:11 (1989).

Conclusions: "Advantages of this technique include the absence of organic solvents or detergents, the high lipid concentrations that can be employed and the high encapsulation efficiencies that can be achieved."

F6) Encapsulation and stimulated release of enzymes using lecithin vesicles, Koide, K., and Karel, M., Intn'l J. of Food Sci & Tech 22 707 (1987).

Subject: Encapsulation of enzymes into liposomes prepared using Microfluidizer® equipment.
Data: Chart (Figure 2, pp 713) depicts the effects of homogenization by Microfluidizer® on the size distribution of lysozyme-loaded DR vesicles.
Conclusions: "This equipment was found to reduce effectively both the size of vesicles and their polydisperity."

F7) Be Equiped to Cut the Fat, Dillon, Patricia M., Food Formulating Jan (1996)

Subject: MFZ as a method for reducing fat globule size.
Conclusions: "Increasing the surface area of fat to get more out of it can be taken a step further using Microfluidizer® equipment. Using higher pressures than homogenizers, Microfluidizers can offer better tasting low-fat ingredients since finer emulsions closely imitate the mouth feel of full-fat products."

F8) Effects of Microfluidizer® Technology on Bacillus Licheniformis Spores in Ice Cream Mix, Feijoo, S.C., Hayes, W.W., Watson, C.E., Martin, J.H.

Subject: The effects of the Microfluidizer® Processor on Bacillus Licheniformis Spores in Ice Cream Mix.

F9) Methods to Predict the Physical Stability of Flavor-Cloud Emulsion, Tse, K.Y., Reineccius, G.A., American Chemical Society (1995).

Subject: Producing a cloud or flavor emulsion which remains stable over the desired shelf life.

F10) A New Way to Pasteurize: Microfluidizer® Processor Technology, Randy Cronk (1998)

Subject: Eliminating pathogens

F11) Deagglomeration of Rice Starch-Protein Aggregates by High-Pressure Homogenization. Dr. Harmeet S. Guraya, Charles James, Starch/Stärke, Vol. 54, pp 108-116 (2002).

Subject: Commercial preparation of starch from rice using a Microfluidizer materials processor.

F12) Bibliography of articles and abstracts of food applications of Microfluidizer technology by THE DAIRY SCIENCE RESEARCH CENTER in British Columbia.

F13) Disruption of Streptococcus thermophilus 143 by three mechanical methods for increased B-galactosidase activity, Geciova, J.; Giesova, M.; Jelen, P.; and Plockova, M. Milk Science International, Journal of Nutrition Research and Food Science, Germany. Milchwissenschaft 57 (9/10) 2002.

Subject: A culture of Streptocuccus thermophilus 143 was obtained by large-scale fermentation (50 I) of skim milk. The cell paste obtained by centrifugation was disrupted by high-pressure homogenizer, Microfluidizer processor or bead mill.

F14) Methods for disruption of microbial cells for potential use in the dairy industry - a review. Geciova, Jana; Bury, Dean; Jelen, Paul. International Dairy Journal 12 (2002), 541-553.

Subject: Exploitation of microbial cells as sources of valuable enzymes, proteins and other bioproducts.

F15) Dynamic high-pressure treatment of heat denatured whey proteins for imporved functionality. Iordache, M.; Jelen, P., Department of Agricultural, Food and Nutritional Science, 206 Agricultural/Forestry Center, University of Alberta, Edmonton.

Subject: Solutions of a whey protein concentrate (WPC) exposed to dynamic high pressure (150 MPa) treatment using a Microfluidizer processor.

F16) Deagglomeration of Rice Starch-Protein Aggregates by High-Pressure Homogenization. Harmeet S. Guraya, Charles James, USDA ARS Southern Regional Research Center, New Orleans, LA 70179.

Subject: Starch-protein agglomerates of rice are physically disrupted in presence of water by use of a high pressure homogenizer called Microfluidizer processor, followed by density based separation. The protein obtained using the process has improved solubility and therefore can be utilized in drink type applications.