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ity. Electronic sensors and easy-to-readanalog control unit are connected toaudio signal to indicate that desiredtemperature levels have been reached.
RPM has engineered this equipmentfor use in commercial and educationaltest kitchens. Its simplified operationrequires no tools and minimum operator training.
For further information contact: S.W.Guntner, Revolutionary PrecisionModels, Inc., 14727 Lull St., Unit-B,Van Nuys, CA 91405 (or call818-780-9171).
Dry, Buffered Polydextrose
A dry, buffered form of polydextrose,Pfizer's one-calorie-per-gram bulkingagent, is now available for use inproducts that are sensitive to acidityand moisture. Known as polydextroseK, the new specialty complements thealready available polydextrose powderand 70 per cent solution.
Polydextrose K is manufactured byblending polydextrose with sufficientpotassium bicarbonate to produce a pHof 5.0 to 6.0 in solution. It can be usedin the same foods and for the samefunctions permitted by the Food andDrug Administration for polydextrose.
It was developed in response to aneed among food processors for greaterflexibility in the formulation of dryproducts such as frozen dairy dessertmixes, compound coating for candy,dry cake and cookie mixes, frostingsand icings, nutritional bars, puddings,candy and chewing gum.
According to Pfizer, polydextrose Kis more cost-efficient on a dry-weight
Can. Insr. Food Sci. Technol. J. Vol. 19, No.4, 1986
basis than the 70 percent solution andoffers the convenience of a dry,buffered product to food companiesthat are not equipped to handle liquids.
Manufactured and marketed by thePfizer Chemical Division, polydextroseis a patented reduced-calorie polymerof dextrose. It is being used increasinglyas a bulking agent in a variety of desserts and confections where it proVidesthe texture and mouthfeel of sugar andsometimes replaces fat yet has onequarter the calories of sugar and oneninth the calories of fat.
Polydextrose K is packaged in100-pound drums with polyethyleneliners. For further information contact:Pfizer Chemical Division, 235 E. 42ndStreet, New York, N.Y. 10017, Attention Ted Blake (or call 212-573-1136).
A new group of infrared temperaturesensors, the MP-100, has beenintroduced to measure food processingtemperatures without contact. Thesmall, low cost MP-100 sensor proberapidly and accurately measures thetemperature of targets which are moving, inaccessible or unsafe to contact.
The MP-100 Sensor Probe has astandard temperature range of 0-500degrees F or 0-260 degrees C. Particular applications in food processinginclude drying, mixing, freezing, andpackaging. Temperature measurement(non-contact) are completely sanitary.Designed specifically to improveproduct quality during production, theMPO-100 provides fast response time,accurate measurements, and energysavings. The MP-100 series adapts tostandard temperature controls and candirectly replace RTD and thermocouples.
For further information contact: PaulPage, National Sales Manager, LinearLaboratories, 2490 Charleston Road,Mountain View, California 94043 (or call415-969-4999 or outside California:800-227-8918).
MP 100 I/R Sensor
Model UV Vacuum Can Sealer
Dixie Canner has improved theirUniversal Vacuum Can ClosingMachine, a self contained unit withvacuum pump rated 29.8" Hg. and afull range adjustable regulator. Themachine features a gassing inlet andmay also be used for atmospheric closing of round cans up to 603 x 700. Thenew, single casting of the vacuumchamber with rounded corners, rigidconstruction and relocation of attachment fittings will be of particularinterest to those considering avacuum/gassing can closing machinefor their laboratory.
Dixie Canner's small 24" diameterRetort & Instruments System and CanClosing Machines are used in collegefood science departments, beverageand food processors' laboratories andgovernmental food research laboratories. This equipment is ideal for primaryor essential food science studies,research and development of foodprocessing techniques and for computerparts and pharmaceutical packagingand product development.
For further information contact: DixieCanner Equipment Company, 786 E.Broad St., P.O. Box 1348, Athens, GA30603-1348 (or call 404-549-1914).
The first handbook to provide laymenand scientists with strategies fordeveloping a biotechnology program intheir companies has been published byNovo Laboratories, Inc., a subsidiary ofNovo Industri A/S, worldwide leader inenzyme production. Called The Handbook of Practical Biotechnology, it isdesigned to help the scientist be moreefficient in research directed towardsfinding new and innovative uses forenzymes.
Among the areas covered in theHandbook are: Fundamental information about how to work with enzymes;Development strategies; Industry profiles demonstrating how enzymes arebeing used successfully today; Enzymeclasses and their substrates; Enzymetechniques such as monitoring enzymereactions, how to handle enzymes, andsafety tips.
Specific chapters in the Handbookdealing with basic education include:Why Consider Using Enzymes;Immobilized Enzymes; A Strategy forGetting Started; Development Check-
Institute Affairs / xxxiii