Preservative Treatments for Building Components

Total Page:16

File Type:pdf, Size:1020Kb

Preservative Treatments for Building Components Preservative Treatments for Building Components Stan Lebow Abstract The wood species most commonly used in construc­ specific application: preservative formulations may con­ tion have little natural durability Thus, they are treated tain a combination of biocides to provide protection with preservatives when used in conditions that favor against a broad range of organisms. Although some pre­ biodeterioration. The type of preservative used varies servatives are effective in almost all applications, they with the type of wood product, exposure condition, and may be excessive for applications involving frequent hu­ specific agent of deterioration. This paper discusses the man contact or for exposures that present only low to characteristics of several preservative systems, which moderate biodeterioration hazards. Additional consider­ are grouped on the basis of their ability to protect wood ations include cost, potential odor, surface dryness, ad­ in a range of exposure environments. Copper remains hesive bonding, and ease of finish application (USDA the primary biocide component used to protect wood 1999). used in contact with the ground or fully exposed to the In an attempt to categorize the degree of deterioration weather, but preservatives containing boron or organic hazard for various applications, many countries have de­ biocides are gaining importance for more protected ap­ veloped‘hazard class’ or‘use category’ systems thatspec­ plications. The treated wood industry continues to un­ ify the preservative formulations that are suitable in par­ dergo a transition, moving from the use of broad- ticular situations (Aston 2002). These categories may spectrum preservative systems toward preservatives also specify the preservative retention (concentration in that are more closely matched to the building applica­ the wood) that is necessary for protection. For example, tion and exposure environment. direct contact with soil or water is considered a severe de­ terioration hazard, and preservatives used in these appli­ Introduction cations must have a high degree of leach resistance and The extent and type of protection needed for wood efficacy against a broad spectrum of organisms. These used in conditions that Favor biodeterioration varies, de­ same preservatives may also be used at lower retentions pending on the type of end use, exposure environment, to protect wood exposed in lower deterioration hazards, and wood-attacking organism(s). In some applications, such as aboveground. The exposure is less severe for wood species with natural durability. such as cedar and wood that is partially protected from the weather, and redwood, provide sufficient protection. In most cases, preservatives that lack the permanence or toxicity to however, protection is provided by the application of withstand continued exposure to precipitation may be ef­ wood preservative biocides. The type or types of biocide fective in those applications. Other formulations may applied is often dependent on the requirements of the leach so easily that they can only be used indoors. The de­ termination of the suitability of a preservative formula­ tion or retention for these deterioration hazard catego­ ries is not an exact science. Preservatives are often tested Lebow: under severe conditions to shorten the time needed for Research Scientist, USDA Forest Service, Forest Products evaluation, and it can be difficult to use these tests to pre­ Laboratory, Madison, Wisconsin, USA dict performance in less severe exposures. Lebow 57 Copper is the primary biocide in many wood preserva­ They provide adequate protection as long as the wood is tive formulations used in ground contact because of its not sufficiently wetted to leach the preservative. excellent fungicidal properties and low mammalian tox­ icity. Because some types of fungi are copper tolerant, Borate compounds preservative formulations often include a co-biocide to Borate compounds are the most commonly used un­ provide further protection. There is continued interest in fixed water-based preservatives. They include formula­ the development of wood preservatives that contain no tions prepared from sodium tetraborate, sodium copper or other heavy metals. Such preservatives would pentaborate, and boric acid, but the most common form depend on combinations of organic fungicides and insec­ is disodium octaborate tetrahydrate (DOT). DOT has ticides ofrelatively low toxicity that are developed for ag­ higher water solubility than many other forms of borate, ricultural uses. Development of such systems presents allowing the use of higher solution concentrations and challenges because these organic compounds may be de­ increasing the mobility of the borate through the wood. graded by bacteria or other non-wood-attacking organ­ Glycol is also used to increase solubility in some formula­ isms. These challenges are particularly acute for wood tions. With the use of heated solutions, extended pressure used in ground-contact applications. periods, and diffusion periods after treatment, DOT is Historically, preservatives have also been classified by able to penetrate relatively refractory species such as their solubility in either water- or oil-type solvents. This spruce. classification is becoming less relevant, as some preser­ Borates are used For pressure treatment of framing vatives can be formulated with either type of solvent lumber used in areas of high termite hazard, such as Ha­ while others may be emulsions or suspensions. Biocides waii, and as surface treatments for a wide range of wood in water-based preservatives typically are not water solu­ products, such as log cabins and the interiors of wood ble, and co-solvents such as ethanol amine or ammonia structures. They are also applied as supplemental inter­ may be used to solubilize the active ingredients. Water- nal treatments via rods or pastes. At higher retentions, and oil-type solvents each have advantages and disadvan­ borates are used as fire-retardant treatments for wood. tages depending on the application. Oil-type preserva­ Boron has some important advantages, including low tives, such as creosote and pentachlorophenol in heavy mammalian toxicity, activity against both fungi and in­ oil, are among the oldestwoodpreservatives (Lebow et al. sects, and low cost. Another advantage ofboron is its abil­ 2004). These systems usuallyleave the wood surface dark ity to move and diffuse with water into wood that nor­ brown, but they have the advantage of imparting some mally resists traditional pressure treatment. Wood water repellency. They are commonly used for “heavy treated with borates has no color or odor, is non-corro­ duty” applications such as utility poles, bridge timbers, sive, and can be finished. railroad ties, and piles. Concerns about odor and surface While boron has many potential applications in fram­ cleanliness may limit their use in applications that in­ ing, it is not suitable for applications where the wood is volve frequent human contact. exposed to frequent wetting unless the boron can some­ Wood treated with water-based preservatives typically how be protected from liquid water. In some countries, has a dry, paintable surface, and it may also have less such as New Zealand, boron can be used in applications odor than wood treated with some types of oil preserva­ where occasional wetting occurs (Anon. 2005), and there tives. Water-based treatments, however, do not improve is interest in the use of borates in slightly more exposed the dimensional stability of the treated wood unless they applications with coating requirements. There is also in­ are formulated with a water-repellent additive. Hard­ terest in dual treatments, in which borate treatment is woods treated with water-based preservatives that utilize followed by pressure treatment with a water-repellent copper as the primary fungicide may not be adequately oil-typepreservative. protected from soft-rot attack. In addition. some wa­ Research continues to develop borate formulations ter-based treatments may increase the susceptibility of that have increased resistance to leaching while main­ metal fasteners to corrosion. taining biocidal efficacy. Various combinations of silca and boron have been developed that appear to somewhat Preservatives Grouped by Exposure Hazard retard boron depletion, but the degree of permanence and applicability of the treated wood to outdoor expo­ Applications Protected from Liquid Water sures has not been well defined. An example of this type of application is framing lum­ her used in areas of high termite hazard. The primary Applications Used Aboveground with Partial threat in these applications is often insect attack. but pro­ Protection tection against mold fungi or decay fungi may also be de­ The preservatives listed in this section provide ade­ sirable. This section describes water-based preservatives quate protection for wood that is aboveground and occa­ that do not fix in the wood and thus are readily leachable. sionally exposed to wetting. Wood used in this manner 58 Wood Protection 2006 - Session I typically has some type of surface finish. The most com­ Isothiazolone mon example of this type of application is millwork. Isothiazolones are a class of organic compounds often Some aboveground applications that retain moisture used for mold control. They are sometimes added to and/or collect organic debris may present a more severe wood preservatives for this purpose and are also used as deterioration hazard, and a preservative from one of the
Recommended publications
  • The Harmful Effects of Food Preservatives on Human Health Shazia Khanum Mirza1, U.K
    Journal of Medicinal Chemistry and Drug Discovery ISSN: 2347-9027 International peer reviewed Journal Special Issue Analytical Chemistry Teacher and Researchers Association National Convention/Seminar Issue 02, Vol. 02, pp. 610-616, 8 January 2017 Available online at www.jmcdd.org To Study The Harmful Effects Of Food Preservatives On Human Health Shazia Khanum Mirza1, U.K. Asema2 And Sayyad Sultan Kasim3. 1 -Research student , Dept of chemistry, Maulana Azad PG & Research centre, Aurangabad. 2-3 -Assist prof. Dept of chemistry,Maulana Azad college Arts sci & com.Aurangabad. ABSTRACT Food chemistry is the study of chemical processes and interactions of all biological and non- biological components. Food additives are chemicals added to foods to keep them fresh or to enhance their color, flavor or texture. They may include food colorings, flavor enhancers or a range of preservatives .The chemical added to a particular food for a particular reason during processing or storage which could affect the characteristics of the food, or become part of the food Preservatives are additives that inhibit the growth of bacteria, yeasts, and molds in foods. Additives and preservatives are used to maintain product consistency and quality, improve or maintain nutritional value, maintain palatability and wholesomeness, provide leavening(yeast), control pH, enhance flavour, or provide colour Some additives have been used for centuries; for example, preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets or using sulfur dioxide as in some wines. Some preservatives are known to be harmful to the human body. Some are classified as carcinogens or cancer causing agents. Keywords : Food , Food additives, colour, flavour , texture, preservatives.
    [Show full text]
  • Food Preservative Capabilities of Grape (Vitis Vinifera) and Clementine Mandarin (Citrus Reticulata) By-Products Extracts in South Africa
    sustainability Article Food Preservative Capabilities of Grape (Vitis vinifera) and Clementine Mandarin (Citrus reticulata) By-products Extracts in South Africa Trust M. Pfukwa 1, Olaniyi A. Fawole 2,3, Marena Manley 1 , Pieter A. Gouws 1, Umezuruike Linus Opara 2,3 and Cletos Mapiye 4,* 1 Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; [email protected] (T.M.P.); [email protected] (M.M.); [email protected] (P.A.G.) 2 Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; [email protected] (O.A.F.); [email protected] (U.L.O.) 3 Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa 4 Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa * Correspondence: [email protected]; Tel.: +27-21-808-2640 Received: 15 February 2019; Accepted: 19 March 2019; Published: 22 March 2019 Abstract: The drive towards sustainable food systems coupled with increased consumer sophistication have prompted innovation in waste valorization. Grape and citrus processing by-products, abundant in the Mediterranean and tropical regions, respectively, are expanding and are sustainable sources of bioactive phytochemicals that can be used as natural preservatives for foods. Phytochemical composition, antioxidant, and antimicrobial properties of extracts from grape pomace (GPE), seeds (GSE), and clementine mandarin peel and pulp (MPE) grown in South Africa were analyzed.
    [Show full text]
  • The Effect of Preservatives and Flavour Additive on the Production of Oxygen-Free Radicals by Isolated Human Neutrophils
    International Journal of Nutrition and Food Sciences 2014; 3(3): 210-215 Published online May 30, 2014 (http://www.sciencepublishinggroup.com/j/ijnfs) doi: 10.11648/j.ijnfs.20140303.23 The effect of preservatives and flavour additive on the production of oxygen-free radicals by isolated human neutrophils E. Al-Shammari 1, R. Bano 1, * , S. Khan 1, I. Shankity 2 1Department of Clinical Nutrition, College of Applied Medical Sciences, University of Hail, Hail, Ksa 2Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, University of Hail, Hail, Ksa Email address: [email protected] (R. Bano) To cite this article: E. Al-Shammari, R. Bano, S. Khan, I. Shankity. The Effect of Preservatives and Flavour Additive on the Production of Oxygen-Free Radicals by Isolated Human Neutrophils. International Journal of Nutrition and Food Sciences. Vol. 3, No. 3, 2014, pp. 210-215. doi: 10.11648/j.ijnfs.20140303.23 Abstract: Introduction: Researchers have recently described a relationship between food additives and immune system responses. A decline in immune response has also been observed in people who are in contact with food additives, such as preservatives and flavours found in different foods. Objectives: The objective of the present study was to investigate the in vitro effect of food additives, such as vanillin, Monosodium L- glutamate, Sodium Benzoate, and potassium nitrate, on the production of oxygen free radicals (OFRs) by isolated human nutrophils. Methods: The study was based on the isolation of neutrophils (polymorphonuclear leukocytes; PMNs) from normal blood to determine the effects of preservatives and flavouring additives on the production of Oxygen Free Radicals by stimulated PMNs.
    [Show full text]
  • Formaldehyde
    FORMALDEHYDE ____________________Name ____________________________________________DateDate alsocalled…formalin,formicaldehyde,methanal,methylaldehyde,methyleneoxide, oxomethane,oxymethylene,morbicidacid.Formaldehydeisreleasedbythesecommon preservatives: quaternium-15 (Dowicilor1-(3-chloroallyl)-3,5,7-triaza-1-azonia-adamantane- chloride),DMDMhydantoin (Glydantor1,3-dimethylol-5,5-dimethylhydantoin), diazolidinyl urea (GermallII), imidazolidinylurea (Germall,imidurea), 2-bromo-2-nitropropane-1,3-diol (Bronopol),andinindustry trisnitromethane (TrisNitro). Whatisit? Formaldehydeisadisinfectantandpreservative. Wheremightitbefound? Photographicdeveloper Make-upremover,toner Mildewresistantfinish,preservative Moisturizingcream,lotion Embalmingfluid,tissuefixative Make-up,concealer,powder Waterproofglue,adhesive,rubbercement Blush,bronzer Latexemulsions,inksolutions,etchingmaterial Mascara,eyepencil,shadow Water-basedpaint,paintprimer,paintstripper Shampoo,bodycleanser Wax,polish,woodcleaner,waterprooffinish Hairconditioner,tonic,spray Plywood,masonite,particleboard,MDF Hairstylinggel,mousse Asphaltshingles,flooring,fillingagents Sunscreen,sunlesstanner Smokefromwood,coal,kerosene,charcoal Bodypowder,talcumpowder Naturalgascombustion,cigar&cigarettesmoke Mouthwash Aftershave,antiperspirant Howtoavoidit: Bubblebath,liquidsoap Toeliminateexposuretoformaldehyde,checkthe Femininehygienespray,rinse completeingredientlist ofeachproductyouuse. Nailpolish,cuticleremover Checkprescriptionmedicinesandcreamstoo. Fingernailhardener Lookforanyofthenamesabove.Forproducts
    [Show full text]
  • Food Preservative Sorbic Acid Deregulates Hepatic Fatty Acid Metabolism
    Volume 28 Issue 2 Article 2 2020 Food preservative sorbic acid deregulates hepatic fatty acid metabolism Follow this and additional works at: https://www.jfda-online.com/journal Part of the Food Science Commons, Medicinal Chemistry and Pharmaceutics Commons, Pharmacology Commons, and the Toxicology Commons This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License. Recommended Citation Chen, Chia-Hui; Ho, Sin-Ni; Hu, Po-An; Kou, Yu Ru; and Lee, Tzong-Shyuan (2020) "Food preservative sorbic acid deregulates hepatic fatty acid metabolism," Journal of Food and Drug Analysis: Vol. 28 : Iss. 2 , Article 2. Available at: https://doi.org/10.38212/2224-6614.1055 This Original Article is brought to you for free and open access by Journal of Food and Drug Analysis. It has been accepted for inclusion in Journal of Food and Drug Analysis by an authorized editor of Journal of Food and Drug Analysis. ORIGINAL ARTICLE Food preservative sorbic acid deregulates hepatic fatty acid metabolism Chia-Hui Chen a,1, Sin-Ni Ho b,1, Po-An Hu a,1,YuRuKoub, Tzong-Shyuan Lee a,* a Graduate Institute and Department of Physiology, College of Medicine, National Taiwan University, Taipei, Taiwan b Department of Physiology, School of Medicine, National Yang-Ming University, Taipei, Taiwan Abstract Sorbic acid (SA) is one of the most commonly used food preservatives worldwide. Despite SA having no hepato- toxicity at legal dosages, its effect on hepatic lipid metabolism is still unclear. We investigated the effect of SA on hepatic lipid metabolism and its mechanism of action in C57BL/6 mice.
    [Show full text]
  • Concentrate Ingredient List
    321 Goldsboro Street • Newton Grove, NC 28366 1-800-742-8334 • Fax 770-234-6333 www.1-800-Shaved-Ice.com Concentrate Ingredient List Notice - Concentrate ingredients may occasionally change due to suppliers and flavor profiles. Always check the ingredient label on the bottle to ensure accuracy. Concentrate Ingredients Flavor Bahama Mama Water, Citric Acid, Propylene Glycol, Artificial Flavor, FD & C Red #40,Yellow #5, Xanthan Gum, Sodium Benzoate (preservative),Natural Gums, Polydimethylsilozane. Banana Water, Propylene Glycol, FD & C Yellow #5, Citric Acid, Natural and Artificial Flavors, Natural Gums,Sodium Benzoate (preservative) Black Cherry Water, Citric Acid, Tartaric Acid, Granulated Sugar, FD & C Red #40 and Blue #1, Propylene Glycol, Natural and Artificial Flavors, and Sodium Benzoate (preservative). Blackberry Water, Citric Acid, Natural and Artificial Flavors, FD & C Red #40, FD & C Blue #1, Sodium Benzoate (preservative). Blue Bubble Gum Water, Propylene Glycol, Natural and Artificial Flavors, Natural Gums, FD & C Blue #1 and Sodium Benzoate (preservative). Blue Coconut Water, Sugar, Propylene Glycol, FD & C Blue #1, Natural Gums, Natural and Artificial Flavors, Phosphoric Acid, Potassium Sorbate, Sodium Benzoate (preservative) Blue Cotton Candy Water, Citric Aicd, Natural and Artificial Flavors, Propylene Glycol, FD&C Blue #1, Natural Gums, Titanium Dioxide, Sodium Benzoate and Phosphoric Acid. Blue Eagle Water, Proyplene Glycol, Natural and Artificial Flalvors, Granulated Sugar, Natural Gums, FD & C #1 and Sodium Benzoate (preservative). Blue Hawaiian Water, Propylene Glycol, Natural and Artificial Flavors, Citric Acid, Natural Gums, FD & C Blue #1, Sodium Benzoate (preservative) and Potassium Sorbate (preservative) Blue Raspberry Water,Citric Acid, Propylene Glycol, Natural and Artificial Flavors and FD & C Blue #1.
    [Show full text]
  • HOW TO: Salt and Preservatives in Organic Food
    What should I know about using salt and preservatives in organic food? Salt plays an important role in processed food products both for its flavoring properties and as a preservative. For those reasons both salt and sea salt are allowed in organic products as long as the salt or sea salt does not have any prohibited additives. Here we discuss the use of salt, prohibited additives, and answer common questions. Are additives allowed in the salt I use in my organic products? Though salt and sea salt are allowed in all categories of organic products, anti-caking/free-flow agents and whiteners are generally not allowed in these products. Common anti-caking/free- flow agents that are not allowed include: • Calcium silicate • Ferric ammonium citrate • Sodium ferrocyanide • Magnesium silicate • Magnesium carbonate • Propylene glycol • Aluminum calcium silicate • Sodium aluminosilicate Makers of organic products must be able to show that the salt does not contain any of the above flow agents, anti-caking agents, or any whiteners. The producer may need to contact the manufacturer of the salt to get a statement of what is in the salt, or may be required to locate a salt that is free of whiteners and anti-caking and flow agents. There is one exception to this rule, salt formulated with magnesium carbonate is allowed in products labeled as “made with organic ingredients.” However, using salt formulated with magnesium carbonate is prohibited in products labeled “organic” (products containing at least 95% organic ingredients) or “100% organic”. It is possible that salt could be formulated with an anti-caking or flow agent not on the list above.
    [Show full text]
  • Food Additives
    Food additives Department of Chemistry The Open University of Sri Lanka 1 Published by The Open University of Sri Lanka 2014 Food additives Introduction In previous lessons, we considered the chemistry of synthetic polymers, natural polymers and biomolecules such as carbohydrates, amino acids, proteins, fatty acids and lipids. In this lesson, we intend to study pros and cons of food additives. People around the world use natural and artificial food additives particularly to improve the taste and appearance of food without thinking of their effects on their health. Do you have the practice of checking the list of food additives given in the label when you buy food items? Centuries ago and even today people smoke fish/meat and add certain chemicals to them (e.g. salt) to improve their shelf life. Particularly in eastern countries, people add spices and indigenous herbs to food to improve its taste and colour. Some food varieties are seasonal (and abundant during the season) and are not available throughout the year. But preserved food is made available around the year, enabling us to enjoy food in different forms, even in places where it is not available or produced. Consumption of food additives may have certain health risks. Carcinogenesis (i.e. causation of cancers), hyperactivity in children, precipitation of allergies, and migraine are some known health risks associated with food additives. It is high time you knew more about what you eat. Let us examine the definition of a food additive. Food additives can be defined as chemical substances deliberately added to food, directly or indirectly, in known or regulated quantities, for purposes of assisting in the processing of food, preservation of food, or in improving the flavour, texture, or appearance of food.
    [Show full text]
  • Life of Foods
    Influence of some physical treatments and natural food preservatives on the diversity of microorganisms in certain Egyptian juices By Mohamed Nagah Zayed Ibrahiem Abu El-Naga B.Sc. (Microbiology - chemistry), Fac. Sci., Al-Azhar Univ., Egypt, 2003. THESIS Submitted in Partial Fulfillment of the Requirements for the Degree of MASTER OF SCIENCE IN Microbiology Department of Botany & Microbiology Faculty of Science Al-Azhar University Cairo 2009 SUPERVISION SHEET Influence of some physical treatments and natural food preservatives on the diversity of microorganisms in certain Egyptian juices By Mohamed Nagah Zayed Ibrahiem Abu El-Naga B.Sc. (Microbiology - chemistry), Fac. Sci., Al-Azhar Univ., Egypt, 2003. SUPERVISION COMMITTEE Prof. Dr. Backry Mohamed Haroun Prof. of Microbiol., Fac. of Sci., Al-Azhar University. Prof. Dr. Mohie El-Din Zohier El-Fouly Prof. of Microbiol., National Center for Radiation Research and Technology (NCRRT), Atomic Energy Authority. Dr. Hala Ahmed Hussein Assistant Prof. of Microbiol., National Center for Radiation Research and Technology (NCRRT), Atomic Energy Authority. Acknowledgment Praise and gratitude is to ALLAH SOBHANAHU WATAALA, the God of all creatures, for guiding me to the right way. I wish to express my appreciation to Dr. Backry Mohamed Haroun, Professor of Microbiology, Botany and Microbiology Department, Faculty of Science, Al-Azhar University, for helpful advice, encouragement and for sharing in the supervision. Sincere thanks and deep gratitude to Dr. Mohie El-Din Zohier El-Fouly, Professor of Microbiology, National Center for Radiation Research and Technology (NCRRT), Atomic Energy Authority, for helpful advice, encouragement, sharing in the supervision and lively interest he showed during the entire thesis.
    [Show full text]
  • Sodium Reduction and Its Effects on Food Safety, Food Quality, and Human Health a Brief Review of the Literature
    FRI BRIEFINGS Sodium Reduction and Its Effects on Food Safety, Food Quality, and Human Health A Brief Review of the Literature M. Ellin Doyle, Ph.D. Food Research Institute, University of Wisconsin–Madison Madison, WI 53706 Contents Introduction....................................................................................................................................1 Health Effects of Salt .....................................................................................................................2 General...................................................................................................................................2 Hypertension .........................................................................................................................3 Cardiovascular Disease (CVD) ..............................................................................................4 Bone Disease..........................................................................................................................4 Functions of Sodium Compounds in Foods ...................................................................................5 Flavor .....................................................................................................................................5 Texture/Processing.................................................................................................................5 Preservation ...........................................................................................................................6
    [Show full text]
  • The 14 Allergens.Pdf
    The 14 Allergens There are 14 major allergens which need to be declared when used as ingredients. The following list tells you what these allergens are and provide some examples of foods where they may be found in: Egg This is often found in cakes, some meat products, mayonnaise, mousses, pasta, quiche, sauces and foods brushed or glazed with egg. Milk This is found in butter, cheese, cream, milk powders and yoghurt. It is often used in foods glazed with milk, powdered soups and sauces. Soya This can be found in beancurd, edamame beans, miso paste, textured soya protein, soya flour or tofu. It is often used in some desserts, ice cream, meat products, sauces and vegetarian products. Nuts This includes almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia or Queensland nuts. These can be found in breads, biscuits, crackers, desserts, ice cream, marzipan (almond paste), nut oils and sauces. Ground, crushed or flaked almonds are often used in Asian dishes such as curries or stir fries. Peanuts These can be found in biscuits, cakes, curries, desserts and sauces such as for satay. They are also found in groundnut oil and peanut flour. Ingredients containing gluten This includes wheat (such as spelt and Khorasan wheat/Kamut), rye, barley and oats. It is often found in foods containing flour, such as some baking powders, batter, breadcrumbs, bread, cakes, couscous, meat products, pasta, pastry, sauces, soups and foods dusted with flour. The cereal will need to be declared. However it is up to you if you want to declare the presence of gluten with this.
    [Show full text]
  • Food Preservation Chemical Methods
    COURSE TITLE: FOOD AND INDUSTRIAL MICROBIOLOGY COURSE NO. - DTM-321: CREDIT HRS-3 (2+1) FOOD PRESERVATION CHEMICAL METHODS RAKESH KUMAR ASSOCIATE PROFESSOR (DAIRY MICROBIOLOGY) FACULTY OF DAIRY TECHNOLOGY S.G.I.D.T., BVC CAMPUS, P.O.- BVC, DIST.-PATNA-800014 According to FSSAI rules → class I and class II preservatives Class I preservatives Class II preservatives a. Common salt a. Benzoic acid including salts b. Sugar b. Sulphurous acid including salts c. Dextrose c. [Nitrates of] nitrites of sodium or potassium d. Glucose d. Sorbic acid including its sodium, potassium and calcium salts e. Spices e. Niacin f. Vinegar or acetic acid f. Propionic acid including salts g. Honey g. Methyl or propyl para-hydroxy benzoate h. Edible vegetable oil h. Sodium diacetate i. Sodium, potassium and calcium salts of lactic acid Addition of class I preservatives in any food is not restricted. Use of class II preservatives is restricted. They shall be added to only specified product and at a concentration not exceeding the proportion specified for the product. Use of more than one class II preservative is prohibited. No person shall use in or upon a food more than one class II preservative Chemical Preservatives ✓ The purpose of using a chemical agent as a preservative is to retard food spoilage caused by microorganisms. ✓ As per one estimate of WHO, it was declared that 20% of the world’s food is lost by different type of spoilages. ✓ Partial prevention of this spoilage can be achieved through the use of refrigeration, drying, freezing and fermentation. ✓ The use of chemical additives or preservatives will prolong the shelf life of the food even further.
    [Show full text]