Search results

The purpose of this paper is to develop a new salad cream formulation from a mixture of tofu and coconut oil for replacement of egg yolk and soy oil, respectively.

A salad cream formulation mainly composing of edible oil, egg and vinegar was formulated. Ratios of egg yolk and soy oil were replaced by tofu and coconut oil, respectively. The formulated salad creams were determined for pH, color, viscosity, protein and fat. Sensory acceptances of formulated products was evaluated by using a seven-point hedonic scale test and untrained panelists (n=30). The formulated salad creams were stored in a refrigerator for 14 days and determined for pH, color and viscosity.

The results showed that the formulated salad creams using the mixture of 50 percent tofu and 50 percent egg yolk (RE) by weight of egg yolk ratio in control presented 4.25+0.01 of pH which was comparable to control. The highest scores in the sensory test were obtained in the formula using 37 percent coconut oil by weight of salad cream. The formulated salad creams using tofu and coconut oil (REC) presented 4.42+0.03 of pH, 4.25+0.05 cm. of viscosity, and 87.36+0.44 (L), −1.13+0.04 (a), 16.32+0.22 (b) of color values. Protein and fat contents were 4.79 and 27.59 percent (w/w) in the REC, respectively. After storage under refrigerated, pH, color and viscosity of the modified product were less changed.

Replacement of egg yolk and soy oil with tofu and coconut oil in salad creams was feasible. The REC was less changed in its quality both fresh and after storage. It was accepted in sensory evaluation. The REC could prepare at home and being a food choice for consumers.

The Minister of Agriculture and Fisheries, the Minister of Food and the Secretary of State for Scotland, appointed a Working Party in May, 1951, “to examine the present structure of producers' prices for milk and to advise whether it is desirable and practicable to make revisions which would promote an improvement in the composition and quality of milk sold off farms in the United Kingdom”. The Working Party has now issued a Report (H.M.S.O.).

Providing interpretative or graphical nutrition information on food labels could help consumers understand more about the nutritional content of foods and facilitate easier food choices. The EC Nutritional Labelling Directive (1990) allows for the future development of EC formats for graphic nutritional labelling – and the Government′s Food Advisory Committee has recently sought the views of interested parties on possible schemes. There has been considerable discussion on the relative merits of different interpretative schemes but this has tended to focus on scientific and legislative concerns with accuracy, rather than the needs of consumers. Argues that, to determine both the numerical basis of graphical information (the criteria) and the method in which it is conveyed (the format), further consumer research is necessary.

It appears that of late the consumption of bread has fallen in this country; and I find that a scheme of advertising the necessity for eating more bread has been decided upon by the Association of Millers, and is now in operation.

This study aims to evaluate the effect of adding oregano and clove oil-in-water (O/W) nanoemulsions on the physico-chemical, technological and microstructural properties of minimally processed salad dressings during storage at 8 °C and 25 °C.

Samples were formulated with either free or encapsulated oregano and clove essential oils in O/W nanoemulsions.

Noticeable differences in the physical stability and microstructure of salad dressings were observed after 11 storage days and were less marked for the samples formulated with encapsulated oregano or clove oils in the O/W nananoemulsions. Moreover, rheological measurements revealed minor changes in the viscoelastic characteristics of the salad dressings containing the O/W nanoemulsions.

These findings confirm the potential of oregano and clove O/W nanoemulsions for use in minimally processed salad dressings as stabilising and technological agents.

Forty‐six milks were submitted for analysis. Five of these were reported against for added water or fat deficiency. The leaky churn appeared on the scene in one case, but this did not save the vendor from fine and costs amounting to over thirteen pounds.

The first of a series of lectures arranged by the Wine Trade Club for the present session was given on March 8th, at Vintners Hall, London, when Mr. R. H. Monier‐Williams, B.A., read a paper on “ Legal Matters in the Wine and Spirit Trade ”. Capt. F. H. T. Ree, R.N. (Rtd.), occupied the chair, and in opening the proceedings said that probably most of those present were aware of the fact that Mr. Monier‐Williams was the greatest authority on the problems which beset their trade and he had steered them very successfully through more troubles than he cared to remember. In the course of his address Mr. Monier‐Williams referred to the question of misdescription of an article, and more particularly in relation to wine labels. The Merchandise Marks Act provided that every person who applied any false trade description to goods should be guilty of an offence unless he proved that he acted without intent to defraud. The most usual way in which a trade description was falsely applied was on a label, but the delivery of an invoice containing a false trade description of goods was an “ application ” of that description, and a retailer who gave such an invoice was, prima facie, guilty of an offence under the Act. To establish the defence that he acted without intent to defraud, the defendant must satisfy the Court that he did not know that the trade description which he applied to the goods was false, because he was mistaken as to what the goods really were. For instance, a wine merchant bought, in all good faith, several dozen bottles of wine labelled “ sherry”. It was invoiced to his customers as “ sherry ”, to which it was found to bear no resemblance except possibly in colour. The wine merchant was entitled to be acquitted, but he must have acted in good faith. If the prosecution proved that the merchant knew or must have known perfectly well that the stuff was not sherry, or that he applied the description without caring whether it was true or false he should be convicted. In answering charges a defendant would establish a defence if he proved that he was mistaken as to what the goods were and did not know, therefore, that the trade description was false. Nevertheless, his defence would fail unless he could establish certain matters laid down in the Act, namely that, having taken all reasonable precautions against committing an offence, he had at the time no reason to suspect the genuineness of the trade description, and that, on demand made by or on behalf of the prosecution, he gave all the information in his power with respect to the persons from whom he obtained the goods.

In a lecture of this type it is not necessary to discuss how the various nutrients in food are determined, but it may not be out of place to emphasise that it is misleading to use general terms, such as a broad statement that one food is more nutritious than another. The value of a food in a diet is dependent upon what actual nutrients it contains, and consideration should also be given to the nutrients supplied by the remainder of the diet normally consumed. A diet which provides all the required calories, ample fat, and good quality protein, mineral matter, etc., would be unsatisfactory if it still lacked other essential nutrients such as vitamins. Similarly, no one can live for long on a diet of high calorific value and rich in vitamins if it lacks protein which supplies the body with a wide range of essential amino acids. It is inadvisable to think only in terms of well‐known foodstuffs and simply to say, for example, that milk is very nutritious. Milk is only the excellent food that it is because in general it provides a wide range of essential nutrients such as fat, proteins which supply many amino acids, vitamins such as riboflavin, and useful minerals such as calcium, etc. It is advisable to think in terms of the actual nutrients rather than in terms of the foodstuff itself. Table 1 shows that bread provides a variety of important nutrients, i.e., substances which are essential to the diet if the body is to remain healthy and able to fulfil its normal functions.

The transformation of France under De Gaulle from the “sick man of Europe” with governments changing every few months, to one of the world's strongest economies, holds lessons for us all. Of course France's virtual self‐sufficiency in food and fuel always ensured an eventual resurgence under a strong and stable government. We thought of this recently on a trip to Western Provence, the oldest part of France and one off the beaten tourist track. It was one of the earliest provinces of Imperial Rome and in each settlement the Romans tried to reproduce a petite Rome, with arena, theatre, baths and villas, so that many Provencal towns have as many Roman antiquities as Rome itself. In its beauty of line and colour, its architecture, clustered villages on hilltops and the tall Lombardy pines, the countryside looks Italian, but the people seem unlike the Italian, Spanish or French. We thought them descendants of the ancient Gaul, whose tribes settled all over Western Europe, from the shores of the Mediterranean to Galway Bay.

Mr. Maurice Webb made a very bad start when he became Minister of Food. He announced that his ambition was to increase the meat‐content of sausages, and, soon afterwards, it was found that he had “been and gone and done it”. The result, of course, was to increase the scarcity of sausages and to decrease the quantity of meat consumed in that form. There were two views about this strange episode. Some held that it was just an error, begotten by enthusiasm out of inexperience. Others were of opinion that the whole thing was a Machiavellian device to reduce meat‐consumption while offering an illusory boon to sausage‐eaters. It is not for me to express my personal view on this. But at least Mr. Webb made it clear that he was not likely to succumb to the sleeping sickness which for many years afflicted the Local Government Board and the Ministry of Health in everything that concerned the enactment of food standards and definitions. Dr. Hamill, the late Dr. Coutts and their colleagues used to produce quite admirable reports and recommendations, the fate of which was usually to be put in a pigeon‐hole and forgotten. Without spilling more beans or lamenting over spilt milk, I can hand Mr. Webb a bouquet on his new approach to the problem of food standards, as exemplified in the recent orders affecting ice‐cream and cream. The minimum percentage of fat prescribed— a little apologetically—for ice‐cream is to be lower than the 8 per cent advocated over a long series of years by enthusiastic dieticians with the approval of many of the people engaged in producing and selling ice‐cream. My own experience is that the views of scientific experts often require modification in the light of economic circumstances. When the Public Assistance Committee of a County Council asked my opinion on a suggestion by a medical superintendent that sausages bought for inmates should contain not less than 70 per cent of pork, I had little hesitation in advising against so extravagant a proposal. And now the report of the Ministry's Food Standards Committee on cream contains an appendix which shows that the Committee, before framing, its recommendations, considered evidence from representatives of Government Departments, Associations of Local Authorities, three Embassies (Danish, Royal Netherlands and Irish), as well as from seven national and regional milk marketing organisations, three agricultural bodies, and a long list of manufacturing and distributive associations, including those of the grocery, catering and confectionery trades, and the National Institute for Research in Dairying. The result of all this consultation is a well‐thought‐out scheme which, so far as I can see, is hardly open to any criticism, for putting the trade in cream, when it is resumed, on a thoroughly sound foundation. “ Single ” cream is to be easily pourable and is to contain not less than 18 per cent of milk fat. “ Double ” cream with good whipping qualities is to have not less than 48 per cent fat, a figure which is to apply also to clotted cream. So when the strawberry season arrives one hopes to be able to avoid the fate of recent years, when it has been necessary to choose between imported evaporated milk of an offensively deep yellow colour and a cream‐substitute containing vegetable oils and sodium alginate. With approval also I note that the Food Standards Committee proposes to submit a further report on “ artificial ” and “ synthetic ” cream, I always thought it unfortunate that the word “artificial” should be applied to the substance which was made by disintegrating butter, imported at great cost from Australia, and reconverting it into cream which could be marketed at a lower price than natural dairy cream produced in a raw state in Great Britain. The original Artificial Cream Act was presumably passed at the request of British dairy farmers. It would seem wise now to adopt the suggestion put forward by the catering trade that the word “reconstituted” should replace “artificial” as the appropriate adjective here. The word “artificial” could then be attached to a product containing no milk fat, rather than the word “synthetic”, which conveys little or no meaning to the average purchaser.