CyberColloids's blog

Tate and Lyle Announcement- 17 December 2002

Tate & Lyle PLC today announced plans to develop and manufacture a new range of products based on its world-leading fermentation capability. An efficient proprietary process, newly developed by Tate & Lyle's Research & Development team, will be commercialised to produce Xanthan Gum and other related bio products from carbohydrate feedstock.

Europe bans konjac in jelly confectionery

The European Parliament voted on the 12th february for a permanent ban on the use of the konjac (E425) in jelly confectionery. Regulatory bodies from Australia to the United States have banned mini-cup jelly products, which are very popular in South-East Asia, that contain konjac. The legislative steps were taken after the fruit gel sweets were linked to several deaths around the world.

Kerry Ingredients and Gum Arabic

The (FDA) announced on the 17th February that a petition has been filed by Kerry Ingredients to amend current food regulations to extend the use of use of gum arabic as a thickener, emulsifier or stabiliser in the manufacture of cream based alcoholic liquors at a maximum level of use of 20%. The food additive petition was initially filed by Beatrice Foods as a GRAS affirmation. In September 2001, Kerry requested that the FDA change the GRAS affirmation petition to a food additive petition.

Pectin cited has possible cancer cure

A modified citrus pectin has been shown to slow the development of prostratecancer. Researchers claim in theJournal of the National Cancer Institute (Vol. 94, No. 24, 1854-1862, December18, 2002) that a regular intake ofmodified citrus pectin lengthened the doubling time of PSA (prostrate specificantigen). Patients with a longer PSA doubling time tend to have better recovery from protstrate cancer.

EU committee suggest alterations to carrageenan specification

The EU Scientific Committee on Food has published an opinion document on carrageenan stating that it believes a new weight limit should be imposed on carrageenan and that carrageenan should not be use in some infant formula's

The committee conclusions are:

Danisco - Pectin investment

Danisco have anounced that they will invest in pectin production in Mexico. The new investment will mainly be targeted at producing low methoxy pectin from citrus peel. A statement from Danisco said: "The investment in Mexico will enable us to more than double our present capacity, reduce production costs and offer our customers entirely new products."

Ethanol precipitated xanthan

The FDA has replied that they have no questions to the joint application from Ingredients Solutions, Inc. and Zibo Zhongxuan Biological Product Co, Ltd. for the recognition of xanthan gum precipitated by ethanol. Ethanol is the cheapest available alcohol in China and is the preferred precipitant whereas in the USA and Europe IPA has traditionally been preferred and that was what was written into the xanthan gum specification.

CP-Kelco announce xanthan price hike

CP-Kelco, the worlds leading Xanthan gum manufacturer announced a price increase with effect from 1st August 2003. The price increase will be up to 10% and will affect the Keltrol range of food grade xanthan gums. It remains to be seen if the price size is sustainable or even achievable in the current climate of continually eroding xanthan prices brough about the by the increased competition from European and Asian manufacturers.

CP Kelco announces expansion at Sibonga

CP-Kelco has announced an expansion in its blending capacity at its Sibonga plant on Cebu island in the Philippines. The plant manufactures gel pressed grade kappa carrageenan and semi refined carrageenan. CP-Kelco have transferred capacity from its Danish facility to Sibonga over the last few years and have developed what is believed to be the largest gel press facility ever built. Gel press grade is the most cost effective grade for products to be sold into the large Asian dessert jellies market.

Danisco anounces low dust products

Danisco have announced the introduction of a new low dust technology for their food formulations. Danisco has sold a range of integrated emulsifier / stabiliser systems for many years however this technolgy is aimed expressly at blended powder systems. The technology is applicable to a wide range of powders with dairy, soups and sauces being the main target markets. The announcement gives no technical details about the development and how it differs from other low dust technologies used in the industry such as agglomeration or oiling.

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