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1-15 of 22 results
MeatBlock H 590
| By Denico
Reduces costs while maintaining a high quality of the end product.
Condiments & Ingredients > Soups > White Papers
MeatBlock PFAH 591
| By Denico
Replaces meat by up to 15% for cost reduction without changing the quality of the end product.
Condiments & Ingredients > Soups > White Papers
FatEmulsion 592
| By Denico
Stable oil & fat emulsion providing reduced costs and high quality end products.
Condiments & Ingredients > Soups > White Papers
DenTender - The Missing Ingredient
| By Denico
DenTender is a powerful series of blends for brines and is suitable for injection as well as tumling of fresh meat products – a multifunctional additive solution providing optimised performance.
Condiments & Ingredients > Soups > White Papers
Speciation of Meat
| By Oxford Instruments
The traditional method for identification of meat species is Polymerase Chain Reaction (PCR) and/or gene sequencing which, although highly specific, takes several hours to complete. Enzyme-linked immunosorbent assay (ELISA) tests are also used and although they are cheaper and quicker than the PCR tests, they are still more expensive per test than the Pulsar™ method.
Condiments & Ingredients > Soups > White Papers
Fatty Acid Composition of Triglycerides
| By Oxford Instruments
Pulsar is a high performance benchtop Nuclear Magnetic Resonance (NMR) spectrometer operating at 60MHz proton frequency. It uses a permanent magnet, so does not require liquid nitrogen, liquid helium, or compressed gasses, and it has no special health and safety requirements. It can be operated in a normal analytical laboratory by non-NMR expert laboratory technicians.
Condiments & Ingredients > Soups > White Papers
Pulsar - NMR for your Laboratory
| By Oxford Instruments
Pulsar is a benchtop, cryogenfree NMR spectrometer that offers high performance without the special requirements associated with superconducting magnet instruments. With a small footprint, Pulsar is suited to virtually any laboratory from the teaching or organic synthesis laboratory, to near-line in an industrial production area.
Condiments & Ingredients > Soups > White Papers
Determination of Food and Oil in Foodstuffs
| By Oxford Instruments
Fat and oil content is an important measurement of nutritional value and product quality for many foodstuffs. In particular, this value is widely used to determine energy content and to calculate the proportion of other components in foods (e.g. carbohydrates). In addition, the fat and oil content may significantly affect the texture, perceived quality and flavour of products. Thus, accurate measurements of the fat and oil content enable the manufacturers to achieve higher standards in nutritional characterisation and quality control of foodstuffs.
Condiments & Ingredients > Soups > White Papers
Determination of Solid Fat Content in Edible Oils and Fats by the Official Direct Method (AOCS Cd 16b-93)
| By Oxford Instruments
The measurement of Solid Fat Content (SFC) in edible oils and fats is an essential measurement in the bakery, confectionery and margarine industries. It is important that raw materials are characterised according to their melting profile, and rapid and convenient methods are required for doing this. The traditional method for measuring SFC has been dilatometry, but this is now regarded as slow, inaccurate and cumbersome. For a number of years, Nuclear Magnetic Resonance (NMR) has been the method of choice for determination of SFC.
Condiments & Ingredients > Soups > White Papers
Measurement of Oil and Water in Seeds According to ISO 10565:1998
| By Oxford Instruments
Accurate and fast determination of oil and water content is important to breeders, growers and buyers for determining the commercial value of oil-bearing crops such as rape (canola), sunflower, linseed, soya bean and groundnut. Nuclear Magnetic Resonance (NMR) offers a clean, rapid and accurate alternative to traditional wet chemical techniques and calibrations are much easier to maintain than for Near Infra-Red (NIR). NMR is also used for measuring oil yield in development of improved crop varieties and by seed crushers to measure oil content of the press cake and residues to determine extraction efficiency (ISO 10632:2000).
Condiments & Ingredients > Soups > White Papers
Measurement of Oil Content in Dried Snack Foods
| By Oxford Instruments
Measuring the oil content of dried snack foods is essential for quality control to ensure that the products meet their nutritional values specifications. The amount of oil used is also important in terms of the significant cost of the raw material and the effect it may have on the texture and perceived quality of the product.
Condiments & Ingredients > Soups > White Papers
Benchtop QA Systems from the NMR Specialists
| By Oxford Instruments
Oxford Instruments is a world leader in the application of Nuclear Magnetic Resonance (NMR) techniques to QA applications. Thousands of first-generation Continuous Wave (CW) instruments were installed around the world, many of them still in use for measurements of fat in chocolate, oil in seeds and hydrogen in aviation fuel. In more recent years, pulsed NMR instruments have taken over from CW, and once again Oxford Instruments has led the way with the QP20, QP20+ and MQA series instruments. The MQC benchtop NMR analyser inherits this tradition, and brings new levels of practicality to QA applications.
Condiments & Ingredients > Soups > White Papers
Waxy Barley
| By Emsland-Stärke GmbH
Grains such as oat and waxy winter barley, which are enriched in beta-glucans, have a useful physiological role as a dietary component. Beta-glucan is the generic name for a number of cello oligomers which are composed of glucose as the monomer, or building block.
Condiments & Ingredients > Soups > White Papers
Clean Label from Empure
| By Emsland-Stärke GmbH
Clean label nutrition – or foodstuffs free of E-numbers and chemical-sounding ingredients – is an influential factor in the food industry, as consumers are checking declarations very thoroughly and opting for the most natural products available.
Condiments & Ingredients > Soups > White Papers
Foods That Simply Taste Better
| By Emsland-Stärke GmbH
‘Using nature to create’ – this guiding principle characterises the company philosophy behind the Emsland Group.
Condiments & Ingredients > Soups > White Papers
1-15 of 22 results