New Food Processing

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New Food Processing Technologies and Health
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Reminder

• Obesity and Diabetes.

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Is the Glycemic Index Important?
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What is the Glycemic Index?

• The Glycemic Index is a numerical Index that
  ranks carbohydrates based on their rate of
  glycemic response (i.e. their conversion to
  glucose within the human body). Glycemic Index
  uses a scale of 0 to 100, with higher values
  given to foods that cause the most rapid rise in
  blood sugar. Pure glucose serves as a reference
  point, and is given a Glycemic Index (GI) of 100.
• Glycemic Index values are determined
  experimentally by feeding human test subjects a
  fixed portion of the food (after an overnight
  fast), and subsequently extracting and measuring
  samples of their blood at specific intervals of
  time.
• The earliest know work on the Glycemic Index was
  done by Dr. David Jenkins and associates at St.
  Michael's Hospital in Toronto, Canada. More
  recently, an effort to expand the Glycemic Index
  has been made by Jennie Brand-Miller and her
  associates at the Human Nutrition Unit of the
  University of Sydney in Sydney, Australia.

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How Glycemic Load Improves the Glycemic Index

• Although most candy has a relatively high
  Glycemic Index, eating a single piece of candy
  will result in a relatively small glycemic
  response. Why? Well, simply because your body's
  glycemic response is dependent on both the type
  AND the amount of carbohydrate consumed.
• Glycemic Load is calculated this way
• GL GI/100 x Net Carbs(Net Carbs are equal to
  the Total Carbohydrates minus Dietary
  Fiber)Therefore, you can control your glycemic
  response by consuming only low-GI foods and/or by
  restricting your intake of carbohydrates.

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• Low GI 55 or lessMedium GI 56 -
  69High GI 70 or more
• Low GL 10 or lessMedium GL 11- 19High
  GL 20 or more

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Hyperglycemic brain injury

• Children with diabetes onset before 5 years of
  age have reduced neurological function.
• This problem has been attributed to hypoglycemia
  (low blood sugar), a complication of insulin
  therapy.
• The eye, kidney, and nerve complications of
  diabetes (hyperglycemia) have been reduced by
  intensified insulin therapy which is associated
  with a 3-fold increase in severe hypoglycemia and
  therefore is not recommended for children less
  than 13 years of age.
• Hyperglycemia is much more common than
  intermittent hypoglycemia during early childhood
  diabetes
• This is an important consideration for the
  management of diabetes mellitus in young
  children.

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Neuronal size distribution in the brains of
8-week-old normal, hyperglycemic and
hypoglycemic rats. Hyperglycemia significantly
increased the number of small neurons in the
hippocampus.
Normal Hyperglycemic
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Does processing make unsafe foods?
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Extrusion System
Source WP
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Product design in line with market
requirements Exchangeable die inserts,
adjustable speed and a variable number of knifes
in the movable cutter (pat.) allow a multitude of
product shapes.
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Advantages of Extrusion

• Versatility Many type of products possible on
  one system
• Flexibility Extruders can perform many unit
  operations in one system
• Productivity Output per resource input
  (material, time, people, space) higher than
  traditional technologies or batch processing
• Product Quality Continuous processing more
  uniform product quality and better quality
  through better process control
• Energy Efficient Processing at relatively low
  water contents (
• New Products Many products can be produced only
  using extruders (filled, co-extruded)
• Treatment of High Viscous Liquids
• Extruders can continuously introduce thermal
  and mechanical energy, devolatilize, aerate,
  react and convey powdery and liquid materials

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Applications of Extrusion in Food
RTE Cereals,Snacks - Direct Expanded, Half
Products   Confectionery - Liquorice, Wine
Gum, Toffee, Caramel, Cracknel, Fruit Bars
   Baked Goods - Cookies, Crispbread,
Breadcrumbs, Doughs Breadings Pet Food -
Dry, Semi Moist, Moist Mod.Starches,Flours -
Baby Food, Pregelatinized Starches/Flours,
Starch Derivatives, Cationic Starches TVP -
Meat Replacers, Meat Extender   Other
Products - Pasta, Instant Pasta, Ice-cream,
Caseinate, Processed Cheese, Aquaculture
Feed, Nut Substitutes, Hydrolized
Vegetable Proteins, Flavor Concentrates,
Instant Drinks, Dutched Cocoa, etc.
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Extrusion of Cookie Products
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3D-Products
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Summary Potential for Innovation in
Extrusion Systems Analysis Will Enable
Scientific Transparency Self Optimization of
Process Machine Innovation Barrels (Mat.of
Construction) Screws ( Crosssection,
Profile) Dies (key to product success) Process
Innovations Pre- Intermediate - Post Processing
(conditioning, shaping, cooking) SCF-
Applications Emulsion Technology Usage of
Extruders as SSHE and Thin Film Devices Product
Innovations Raw Materials New Fibers
(Res.Starch) New Carbohydrates New Sweeteners,
New Texturizing and Protein Modifications Complet
ely new Applications in Nutritional / Pharma /
Food Areas
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