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The phycocyanin is a pigment present in the microalga Spirulina that has been studied due to its applicability as food coloring; however, it can be used due to the ability to act as an emulsifier or stabilizer in function of its protein characteristic. The purpose of this paper is to use aqueous extracts of Spirulina containing phycocyanin (EP) as a substitute of additives in the production of ice creams.

The study was divided in two sections: first, the influence of addition of EP in ice cream bases (that represent the ice cream preparation before air incorporation step) and second, the influence of addition of EP in five ice cream formulations, in which the differences were the addition of EP in substitution of stabilizer, Chantilly or emulsifier, one at a time or in substitution of all additives together, by the EP.

The different ice creams developed presented centesimal composition according to Brazilian legislation in relation to the chemical parameters. The EP presented emulsifying and stabilizing activity in the ice creams formulations acting in substitution of emulsifier and stabilizer presented in the standard formulation, not influencing the overall acceptability of consumers.

The authors demonstrate that the aqueous extract of Spirulina containing phycocyanin can be used as a natural additive in ice cream in substitution of emulsifiers and stabilizers normally used in this product, contributing to produce more healthy foods, once phycocyanin is an protein of high nutritional value.

OVER the past two years, ten vessels on intercontinental routes have been examined and found to have suffered varying degrees of microbiological deterioration of the main engine lubricating oil. In one case, the emulsification of the oil had caused severe corrosion, necessitating a crankshaft regrind. In several cases the oil was unsuitable for further use and had to be discarded. The paper briefly outlines the mechanism of oil degradation by micro‐organisms and reports practical experience of the types and origin of organisms found in affected ships and the appearance of the oil and bearing surfaces suffering this form of attack. Practical recommendations are given for identification of the problem at the early stages and tested methods used to eliminate the bacterial infection are discussed.

The purpose of this paper is to prepare, characterise and evaluate nano-emulsions of copolymers of various compositions as eco-friendly binders for flexographic ink industry.

Various nano-emulsions of copolymers were prepared using styrene (St), butyl acrylate (BuAc), acrylic acid (AA) and acrylamide (AAm) monomers by means of a conventional seeded emulsion polymerisation technique, using K2S2O8 as the initiator. The characterisation of the prepared emulsions was performed using Fourier transform infrared (FT-IR), thermogravimetric analysis (TGA), gel permeation chromatography (GPC) and transmission electron microscopy (TEM). A selection of copolymers was formulated with pigments and additional ingredients, as water-based flexographic inks. The inks were characterised for their viscosity, pH, degree of dispersion, water resistance and colour density.

It was found that the low viscosity of the prepared copolymers may reduce the film thickness of the flexographic inks and may also increase the spreading of the ink on the surface. As a result, stable modified polyacrylate-based latex with improved physico-mechanical properties were obtained. The prepared latexes were showed improving and enhancing in water resistance; gloss values, and the print density that ranged from 2.06 to 2.51 and the maximum gloss values (39 and 48) were also obtained. Also, these binders provide excellent adhesion properties for both the pigment particles and the base paper.

This study focuses on the preparation of new water-based copolymer nanoparticles and their use as eco-friendly binders for flexographic ink industry.

The ink formulations developed could find use in industrial-scale printing.

Eco-friendly environment ink formulations for printing on paper substrates are novel.

SUMMARY A classification is a theory of the structure of knowledge. From a discussion of the nature of truth, it is held that scientific knowledge is the only knowledge which can be regarded as true. The method of induction from empirical data is therefore applied to the construction of a classification. Items of knowledge are divided into uniquely definable terms, called isolates, and the relations between them, called operators. It is shown that only four basic operators exist, expressing appurtenance, equivalence, reaction, and causation; using symbols for these operators, all subjects can be analysed in a linear form called an analet. With the addition of the permissible permutations of such analets, formed according to simple rules, alphabetical arrangement of the first terms provides a complete, logical subject index. Examples are given, and possible difficulties are considered. A classification can then be constructed by selection of deductive relations, arranged in hierarchical form. The nature of possible classifications is discussed. It is claimed that such an inductively constructed classification is the only true representation of the structure of knowledge, and that these principles provide a simple technique for accurately and fully indexing and classifying any given set of data, with complete flexibility.

The purpose of this paper is to evaluate effects of simultaneous supplementation of milk protein concentrate (MPC) as texture modifier and microencapsulated Lactobacillus paracasei (L. paracasei) (entrapped in gellan–caseinate) on physico-chemical, sensorial and microbial characteristics of yogurt during storage time.

L. paracasei cells were encapsulated through unique pH triggered gelation technique using combination of sodium caseinate-gellan gum as protective shell material. MPC was also used to improve physico-chemical indices of probiotic yogurt at different levels (0–3 percent).

The results showed that yogurt samples containing encapsulated L. paracasei showed lower post-acidification and higher viability. Samples containing encapsulated L. paracasei showed less syneresis amount, due to possible hydration of shell material, also application of MPC could reduce this attribute during storage time. The numbers of probiotic bacteria were remained above the recommended therapeutic minimum throughout the samples.

The findings suggest a practical ingredient in probiotic dairy product. Simultaneous usage of this kind of encapsulation via MPC enhanced sensorial and physical properties of probiotic yogurt while of no reduction in viable counts survival.

This study revealed usage of microcapsules of L. paracasei prepared by the gelation of sodium caseinate-gellan gum could be a suitable manner for delivery of probiotics in fermented dairy products like yogurt.

PARTS 27–31 IN A SERIES OF THIRTY‐ONE SHORT ARTICLES DESIGNED TO EMPHASIZE TO MANAGEMENT EXECUTIVES THE SAVINGS THEY CAN EFFECT AND FOR WHICH THEY ARE RESPONSIBLE BY GIVING THOUGHT AND ATTENTION TO THE CORRECT LUBRICATION OF THEIR PLANT AND MACHINERY.

ULTRASONICS are now widely used in industries for such purposes as drilling, cleaning, thickness testing, emulsification and dispersion, signalling and measurement, and research is being pushed through in an incredible range of industries to utilise even further the seemingly infinite versatility of the process. For the corrosion‐minded the most important uses of ultrasonics lie within the fields of cleaning and thickness testing. In a booklet just published by the D.S.I.R., ‘Using Ultrasonics’, R. Hamilton reviews the newer applications of this practical industrial tool which relies on the generation of sound waves at over 16,000 cycles/sec.

Meal left after extraction of microalgae functional compounds is not finding its application in food. Hence, present study was aimed for the development of the cookies supplemented with meal of microalgae Chlorella sp. (Abca-17) obtained after solvent extraction of chlorophyll.

Cookies were prepared by substituting refined wheat flour (RWF) with microalgae meal (MM) at incorporation levels of 3, 6, 9 and 12 per cent. The effect of replacement of RWF with MM was analyzed on the pasting properties of the flour blends and physical, chemical, sensory and textural characteristics of the cookies.

MM exhibited high water and oil absorption capacity of 0.8 g/g and 1.2 g/g, respectively. Weight and thickness of the cookies increased, whereas the diameter, spread ratio and spread factor decreased with the increased proportion of meal in flour blends. The moisture and ash content (0.8-2.0 per cent) of the cookies increased, whereas fat content showed no pronounced variation. Sensory evaluation of cookies revealed no significant difference at 6 per cent level of incorporation and further supplementation resulted in dark colour and increased hardness. Texture profile analysis of cookies also revealed that the peak positive force for breaking the cookies increased (3115.6-7372.1 N) with increase in the level of incorporation of meal.

MM can be used in the development of the cookies at level of incorporation of 6 per cent and presents novice approach for utilization of bioprocessing waste.

The present study is a pioneer effort in demonstration of utilization of MM as alternate food ingredient. MM of Chlorella sp. (Abca-17) was characterized as food ingredient using physicochemical analysis and model food system using cookies.

This study aims to encapsulate the crude carotene pigment isolated from waste portion of Cucurbita maxima with the help of different encapsulating agents through lyophilization to transform crude pigment into stable form for further utilization.

This paper opted for encapsulation of extracted carotene pigment by lyophilization using various carrier materials such as maltodextrin 20 dextrose equivalent (DE), maltodextrin 10 DE and tapioca starch along with emulsifier polysorbate-80. After encapsulation of crude carotene pigment, prepared encapsulated powder was subjected to chemical analysis. The data was analysed statistically by a complete randomized design.

Maximum encapsulation efficiency, carotene content, antioxidant activity and water solubility index were achieved when 0.06% of crude carotene pigment was emulsified with same quantity of polysorbate-80, followed by encapsulation with 20% of maltodextrin 20 DE during lyophilization.

Even though few researchers have worked on the encapsulation of colour pigments, no researcher has reported encapsulation of carotene pigment extracted from waste of C. maxima.

The function of a subject index is above all practical: it is a working tool designed to help the user to find his way about the documented information in a given subject field. Any system of indexing and classification must be judged by its practical value to the user, not by its conformity to a set of abstract principles. Despite this, it is only on the basis of inductively derived principles that a system can be constructed at all.