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Hydrolysed Vegetable Protein
Hydrolyzed vegetable protein (HVP) products are foodstuffs obtained by protein hydrolysis and are used as ingredients to create a bouillon (broth) taste without the vegetables, bones, simmering, or other standard elements of creating bouillon from scratch. Regarding the production process, a distinction can be made between acid-hydrolyzed vegetable protein (aHVP), enzymatically produced HVP, and other seasonings, e.g., fermented soy sauce. Hydrolyzed vegetable protein products are particularly used to round off the taste of soups, sauces, meat products, snacks, and other dishes, as well as for the production of ready-to-cook soups and bouillons. History Food technologists have long known that protein hydrolysis produces a meat bouillon-like odor and taste. In 1831, Berzelius obtained products having a meat bouillon taste when hydrolysing proteins with hydrochloric acid. Fischer concluded amino acids contributed to the specific taste. In 1954, D. Phillips found that the boui ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, responding to stimuli, providing structure to cells and organisms, and transporting molecules from one location to another. Proteins differ from one another primarily in their sequence of amino acids, which is dictated by the nucleotide sequence of their genes, and which usually results in protein folding into a specific 3D structure that determines its activity. A linear chain of amino acid residues is called a polypeptide. A protein contains at least one long polypeptide. Short polypeptides, containing less than 20–30 residues, are rarely considered to be proteins and are commonly called peptides. The individual amino acid residues are bonded together by peptide bonds and adjacent amino acid residues. The sequence of amino acid residue ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Table Salt
Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater. The open ocean has about of solids per liter of sea water, a salinity of 3.5%. Salt is essential for life in general, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food, including otherwise unpalatable food. Salting, brining, and pickling are also ancient and important methods of food preservation. Some of the earliest evidence of salt processing dates to around 6,000 BC, when people living in the area of present-day Romania boiled spring water to extract salts; a salt-works in China dates to approximately the same period. Salt was also prized by the ancient Hebrews, Greeks, Romans, Byzantines, Hi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chemical Reactions
A chemical reaction is a process that leads to the chemical transformation of one set of chemical substances to another. Classically, chemical reactions encompass changes that only involve the positions of electrons in the forming and breaking of chemical bonds between atoms, with no change to the nuclei (no change to the elements present), and can often be described by a chemical equation. Nuclear chemistry is a sub-discipline of chemistry that involves the chemical reactions of unstable and radioactive elements where both electronic and nuclear changes can occur. The substance (or substances) initially involved in a chemical reaction are called reactants or reagents. Chemical reactions are usually characterized by a chemical change, and they yield one or more products, which usually have properties different from the reactants. Reactions often consist of a sequence of individual sub-steps, the so-called elementary reactions, and the information on the precise course of acti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paul Ehrlich Institute
The Paul Ehrlich Institute (German: ''Paul-Ehrlich-Institut – Bundesinstitut für Impfstoffe und biomedizinische Arzneimittel'', PEI) is a German federal agency, medical regulatory body and research institution for vaccines and biomedicines. It was founded in 1896 and is subordinate to the Federal Ministry of Health. The institute is a WHO Collaborating Centre for quality assurance of blood products and ''in vitro'' diagnostic devices. It is located in Langen, Hesse, near Frankfurt, and was located in Frankfurt for most of the 20th century. It is named for its founding director, the immunologist and Nobel Prize laureate Paul Ehrlich. History The Paul Ehrlich Institute was founded on 1 June 1896 in Steglitz, Berlin as the Institute for Serum Research and Serum Testing (Institut für Serumforschung und Serumprüfung), with immunologist Paul Ehrlich, one of Germany's most prominent medical researchers at the time, as its first director. The institute was founded specifically to p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Regulation (EU) 1169/2011
Regulation (EU) No 1169/2011 on the provision of food information to consumers is the main law relating to food information in the European Union. There are other EU laws that specify the rules for particular types of foods. The principles governing mandatory food information is in Article 4, and the list of mandatory particulars in Article 9. Any Union measure in the field of food information law which is likely to have an effect on public health shall be adopted after consultation with the European Food Safety Authority, per Article 5. Further, food information shall not be misleading, per Article 7. Rules on naming food are provided in Article 17. Article 15 (language requirements) provides that “mandatory food information shall appear in a language easily understood by the consumers of the Member States where a food is marketed. ..Within their own territory, the Member States in which a food is marketed may stipulate that the particulars shall be given in one or more langua ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Allergen
An allergen is a type of antigen that produces an abnormally vigorous immune response in which the immune system fights off a perceived threat that would otherwise be harmless to the body. Such reactions are called allergies. In technical terms, an allergen is an antigen that is capable of stimulating a type-I hypersensitivity reaction in atopic individuals through immunoglobulin E (IgE) responses. Most humans mount significant Immunoglobulin E responses only as a defense against parasitic infections. However, some individuals may respond to many common environmental antigens. This hereditary predisposition is called atopy. In atopic individuals, non-parasitic antigens stimulate inappropriate IgE production, leading to type I hypersensitivity. Sensitivities vary widely from one person (or from one animal) to another. A very broad range of substances can be allergens to sensitive individuals. Types of allergens Allergens can be found in a variety of sources, such as dust mite e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Humic Acid
Humic substances (HS) are organic compounds that are important components of humus, the major organic fraction of soil, peat, and coal (and also a constituent of many upland streams, dystrophic lakes, and ocean water). For a long era in the 19th and 20th centuries, humic substances were often viewed through a lens of acid–base theory that described humic acids (HA), as organic acids, and their conjugate bases, humates, as important components of organic matter. Through this viewpoint humic acids were defined as organic substances extracted from soil that coagulate (form small solid pieces) when a strong-base extract is acidified, whereas fulvic acids (FA) are organic acids that remain soluble (stay dissolved) when a strong-base extract is acidified. The remaining alkali-insoluble part of humus would be termed humin. Humic matter in isolation is the result of a chemical extraction from the soil organic matter or the dissolved organic matter and represent the humic molecules ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Proteases
A protease (also called a peptidase, proteinase, or proteolytic enzyme) is an enzyme that catalyzes (increases reaction rate or "speeds up") proteolysis, breaking down proteins into smaller polypeptides or single amino acids, and spurring the formation of new protein products. They do this by cleaving the peptide bonds within proteins by hydrolysis, a reaction where water breaks bonds. Proteases are involved in many biological functions, including digestion of ingested proteins, protein catabolism (breakdown of old proteins), and cell signaling. In the absence of functional accelerants, proteolysis would be very slow, taking hundreds of years. Proteases can be found in all forms of life and viruses. They have independently evolved multiple times, and different classes of protease can perform the same reaction by completely different catalytic mechanisms. Hierarchy of proteases Based on catalytic residue Proteases can be classified into seven broad groups: * Serine proteases - ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavoring
A flavoring (or flavouring), also known as flavor (or flavour) or flavorant, is a food additive used to improve the taste or smell of food. It changes the perceptual impression of food as determined primarily by the chemoreceptors of the gustatory and olfactory systems. Along with additives, other components like sugars determine the taste of food. A flavoring is defined as a substance that gives another substance taste, altering the characteristics of the solute, causing it to become sweet, sour, tangy, etc. Although the term, in common language, denotes the combined chemical sensations of taste and smell, the same term is used in the fragrance and flavors industry to refer to edible chemicals and extracts that alter the flavor of food and food products through the sense of smell. Owing to the high cost, or unavailability of natural flavor extracts, most commercial flavorings are "nature-identical", which means that they are the chemical equivalent of natural flavors, but ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Humin
Humins are carbon-based macromolecular substances, that can be found in soil chemistry or as a by-product from saccharide-based biorefinery processes. Humins in soil chemistry Soil consists of both mineral (inorganic) and organic components. The organic components can be subdivided into fractions that are soluble, largely humic acids, and insoluble, the humins. Humins make up about 50% of the organic matter in soil. Due to their very complex molecular structure, humic substances, including humin, do not correspond to pure substances but consist of a mixture of many compounds that remain very difficult to characterize even using modern analytical techniques. Humins from biomass sources Humins also produced during the dehydration of sugars, as occurs during the conversion of lignocellulosic biomass to smaller, higher value organic compounds such as 5-hydroxymethylfurfural (HMF). These humins can be in the form of either viscous liquids or solids depending on the process conditio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Organoleptic
Organoleptic properties are the aspects of food, water or other substances that create an individual experience via the senses—including taste, sight, smell, and touch. USDA uses In traditional U.S. Department of Agriculture meat and poultry inspections, inspectors perform various organoleptic procedures to detect disease or contamination. Such techniques are part of the effort to detect invisible foodborne pathogens that cause food poisoning. Organoleptic tests are sometimes conducted to determine if food or pharmaceutical products can transfer tastes or odors to the materials and components they are packaged in. Shelf life studies often use taste, sight, and smell (in addition to food chemistry and toxicology tests) to determine whether a food product is safe to consume. Organoleptic analyses are, occasionally, still used when the protocol for a certain sample does not have a high enough sample throughput to meet the demand. In this case, organoleptic analyses serve as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sodium Hydroxide
Sodium hydroxide, also known as lye and caustic soda, is an inorganic compound with the formula NaOH. It is a white solid ionic compound consisting of sodium cations and hydroxide anions . Sodium hydroxide is a highly caustic base and alkali that decomposes proteins at ordinary ambient temperatures and may cause severe chemical burns. It is highly soluble in water, and readily absorbs moisture and carbon dioxide from the air. It forms a series of hydrates . The monohydrate crystallizes from water solutions between 12.3 and 61.8 °C. The commercially available "sodium hydroxide" is often this monohydrate, and published data may refer to it instead of the anhydrous compound. As one of the simplest hydroxides, sodium hydroxide is frequently used alongside neutral water and acidic hydrochloric acid to demonstrate the pH scale to chemistry students. Sodium hydroxide is used in many industries: in the manufacture of pulp and paper, textiles, drinking water, soaps and deterge ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
