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Sunday, 20 July 2008 |
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The oils and fats plants contain triglycerides and low levels of diglycerides and monoglycerides of natural origin. Through an enzyme process developed by Kao Corp..'s Report glycerides that are found in oil which is the subject of this notice is shifted from triglycerides to diglycerides. The oil diacylglycerol plant includes 80% diglycerides (a mixture of 1.3 - and 1.2-diglycerides in a ratio of 7:3), 20% or less of triglycerides, 5% or less of monoglycerides, agents emulsifiers and antioxidants. The main fatty acids that make up this oil is oleic acid, linoleic and linolenic. The diacylglycerol vegetable oil is used in a ratio of 1:1 (p / p) to replace liquid vegetable oils in all their uses.
The evaluation conducted by the evaluators of the Food Directorate takes into account the following: how to produce oil diacylglycérol plant which is the subject of this notice, the composition of this oil and its nutritional qualities in comparison with those of other oils; scope nutritional and safety of the oil and the possible presence of toxic substances, anti, agents allergens or chemical contaminants in the oil. According to data provided by the complainant, it did not identify any safety problem or any nutritional problem linked to the consumption of oil diacylglycerol plant.
Under Title 28 of Part B of the Regulations on food and drugs, the Food Programme's responsibility to assess new foods and new food ingredients before marketing. The oil diacylglycerol plant is considered a new food, according to Article B.28.001, since it "does not present a history of safe use as food."
Description of the new process
The diacylglycerol vegetable oil is manufactured by esterification of fatty acids (derived from soybean oil and rapeseed food grade) with either monoacylglycerol or glycerol. The fatty acids are produced by a process of hydrolysis current heat the oil. The esterification is catalyzed by a lipase listed in Table V of Title 16 of the Law on Food and Drug Regulations and the Food and Drugs of Canada. After esterification, the reaction mixture is refined, washed and desodorise. Then we add additives allowed (antioxidants and emulsifiers) in refined oil before proceeding with its packaging and storage.
Microbiology
The lipase used in the manufacturing process, as well as its micro-source, is included in Table V of title 16 of Act Food and Drug Regulations and the Food and Drugs of Canada. It is therefore not necessary to evaluate the organization of production. |
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Sunday, 20 July 2008 |
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The use of plants in agriculture to produce pharmaceutical or industrial compounds not intended to be used in general as food for humans and livestock
AGRICULTURE PLANT MOLECULAR
The Government of Canada initiated a general review of regulations on plant molecular farming. As long as the consultations and analysis will continue, applications related to field trials in confined conditions of PNTs intended to plant molecular farming will be dealt with case by case basis, and permits will be granted after this amendment .
Applicants must take note of the following recommendations:
It is not recommended to use food crops or fodder important for plant molecular farming.
It is also advisable to use for plant molecular farming crops pollinated by bees that contribute to the commercial production of honey. It encourages developers to consider the use of textile plants, cultures rarely used for human food or animal species for food or fodder special little or cultivated new crops as production platforms.
The host species should be able to afford the confinement to the extent possible. Thus, developers should take into account the level of cross pollination method of pollination, the possibility of behaving like a weed, the dormant seeds, the dispersal of seeds, the effectiveness of harvest, the tendency to form resemis and the possibility of regulatory mechanisms of reproduction in choosing a host plant.
Take that to our requests for field trials in confined conditions of PNTs intended to plant molecular farming, but learned culture traditionally used as food for humans or livestock, we must allow time for additional review by Health Canada (if a food crop is used) and / or Section of feeds the CFIA (if a forage crop is used) the possible risks to human food chain and animal (see 3.10.6). Please note that Health Canada and Biotechnology, the CFIA require 60 days for such an evaluation. When the data are incomplete, we must provide additional data, and a further period of 60 days is calculated from the receipt of such data. Applicants are encouraged to consult the Plant Biosafety Office as soon as possible to avoid delays in planting.
EMERGENCY PLANS
The applicant must also submit emergency plans in case of accidental interruption of confinement. These plans must provide immediate notification of regulatory authorities and people who handle products, as well as surveillance, tracking, recall and destruction of plant accidentally introduced into the environment and / or human food chain or animal.
It encourages developers to avoid food crops and fodder in the years following the harvest of PNTs intended to plant molecular farming. In some cases, some restrictions on the use of additional soil may apply after the harvest of PNTs intended to plant molecular farming, including restrictions on the planting of food crops and fodder (see Section 1 of Annex 4 ).
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Sunday, 20 July 2008 |
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It was demonstrated that many components naturally present in vegetable oils have beneficial properties. When they are isolated and concentrated, a number of these active ingredients have proven effective in treating diseases very diverse, ranging from irritable bowel syndrome from chronic liver (1). Similarly, many fatty acids and other ingredients found in vegetable oils are known to be beneficial to health. There is a great potential for the development of vegetable oils functional. The active ingredients
The number of active ingredients already identified in oilseeds is impressive. Many of these components remain active until the salad or until the cooking, while others may be partially or completely removed during refining.
Vitamin E is a powerful antioxidant present primarily in vegetable oils. Each fatty acid has specific properties (2). The linoleic acid is a polyunsaturated fatty acid with the ability to reduce cholesterol levels, whereas alpha-linolenic acid has beneficial effects on the heart. Ricinolique acid is the active ingredient of castor oil and has a powerful laxative virtues, whereas gamma-linolenic acid is the cause of the properties of oil onagre, used especially in the treatment of chest pain and atopic eczema.
Phytosterols are found in vegetable oils, particularly in the oil seeds. The margarines enriched with sterols have recently made the headlines, their ability to lower cholesterol is apparently equivalent to that of many drugs (3). The rate of natural phytosterols present in many vegetable oils (corn oil: 968mg/100g, oil wheat germ: 553mg/100g and olive oil: 221mg/100g) would also contribute to significantly lower cholesterol (4).
Many other beneficial compounds are also extracted and concentrated on derivatives refining, including beta-carotene, vitamin K, phosphatidylcholine (used in the treatment of diseases of the liver), phosphatidylserine (mainly used in the degradation of brain capacity). |
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Monday, 23 June 2008 |
In today's world of genetically modified food:
poor labeling, and the "organic" buzz word, it's often difficult for consumers to get the 'real goods". If "We are what we eat" then let's support those who care about supplying us with healthy food. You'll find them in our Eco-Market. If you can't go totally organic, at least avoid food with the most residues. Some holistic practitioners are careful about pushing organics too hard in case budget-conscious consumers buy the right stuff but skimp on the amounts, thus missing out on the well-established anti-cancer and heart protections offered by 5 to 10 daily servings of fruits and veggies.
DIRTY DINING
If cost and availability make fresh- from-the-earth a difficult choice, try mitigation strategies. Boycott the worst offenders. Every few years, a new organization studies pesticides and issues a list of the most residue-laden produce. In 1996, the U.S. Environmental Working Group chose these in order of their shame: - Strawberries
- Bell peppers
- Spinach
- Cherries
- Peaches
- Mexican cantaloupe
- Celery
- Apples
- Apricots
- Green beans
- Chilean grapes
- Cucumbers.
In 1999, the U.S. Consumers Union added - Peaches
- Pears
- Winter squash
On the other hand, some notable tasties are relatively residue-clean: sweet potatoes, broccoli, watermelon and the dreaded Brussels sprouts.
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Last Updated ( Sunday, 29 June 2008 )
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Wednesday, 21 May 2008 |
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A clean kitchen where the basic rules of hygiene are respected constitutes an essential condition for the preparation of healthy food. Indeed, the environment in which we prepare food may influence health.
The cleanliness of work surfaces, cutting boards, utensils, sinks and cooking appliances in contact with food has a direct impact on food safety.
Washing (use a detergent) and disinfection (use a disinfectant) accessories and kitchen utensils are particularly important when handling raw foods of animal origin. The first step is to remove food residue and dirt while the second eliminates microorganisms that have withstood the stage of washing. Thus, we have completed the preparation of meat and raw poultry, fish, eggs and fruits and vegetables whole, we must immediately wash and sanitize cutting boards, utensils and kitchen counter.
The dishwasher is an effective way to wash and disinfect. If it is done manually, wash in hot water and clean when you add detergent, rinse and soak the material in a disinfectant solution. It can be prepared in the following way: dilute 5 ml of sodium hypochlorite (bleach) in a liter of water. Remember that it must first wash before disinfect, because disinfectants are not effective in the presence of residues of food and dirt.
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Last Updated ( Sunday, 29 June 2008 )
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