With the advancement of science and technology, economic development and continuous improvement of living standards, people are increasingly demanding the composition, nutritional value and sensory requirements of food. The food industry is no longer the concept of traditional agricultural food. Industrial foods will occupy an important position in people's daily lives. In this process, food innovation technology has emerged. In particular, in recent years, relying on the higher level of scientific and technological background and the needs of the society, we have continuously committed to promote and promote the transformation of industrial food technology from traditional to innovative technologies, and innovative technologies have injected new vitality into the progress of the food industry.
Health Oil Brings Kitchen Oil Solutions
An article in the 2006 New England Journal of Medicine described the health effects of trans fats. Nowadays, more and more medical evidence and public concern about "bad fat" (including trans fat and saturated fat), the researchers found that even a small amount of "bad fat" intake will greatly increase the risk of heart disease.
As a result, many countries have already passed legislation requiring food labels to indicate trans-fatty content and use sunflower oil or canola oil to replace previous ingredients. For example, Omega-9 healthy oil, developed by Dow Agro, has a fatty acid structure (more than 80% monounsaturated fatty acids) similar to olive oil, and is suitable for all cooking methods such as frying, frying, and frying. While maintaining the deliciousness of food, allowing customers to enjoy more healthy foods, its emergence represented the birth of a new generation of edible oil.
In addition to its many health benefits, Omega-9's healthy oil fatty acid structure also exhibits superior stability and frying performance to meet the stringent requirements of various kitchens. Omega-9 healthy oil does not contain any genetically modified ingredients. Compared with hydrogenated soybean oil, low-linolenic soybean oil, cottonseed oil, corn oil, and palm oil, Omega-9 healthy oil contains the least trans and saturated fat and can be reduced. More than 80% of harmful fat (trans and saturated fat) is produced during frying. Longer frying time, less oil needs to be replaced, less manpower is wasted, less oil is wasted, and a richer and more varied usage together form a more economical oil solution for Omega-9 health oils.
Fat replacement technology helps healthy diet
As we all know, animal foods contain more saturated fat, these fats will increase the level of low-density lipoprotein cholesterol in human blood and increase the incidence of arteriosclerosis and coronary heart disease. In the 1980s, doctors began to advise consumers to reduce the intake of saturated fatty acids in their diets; in the 1990s, food manufacturers began research on low-fat meat products and made progress. Low-fat meat products refer to meat products with a fat content of no more than 10% (the fat content of traditional meat products is between 20% and 30%). Currently, low-fat livestock and poultry are raised, and fat from raw meat is removed. And the use of fat substitutes in processing has become the most common three ways of producing low-fat meat products.
The Dow Chemical METHOCELMXTM Fat Replacement Technology was first introduced to consumers in October 2007 to enable food technologists to replace trans fats with healthier liquid oils to reduce solid saturated fats in meat products and baked goods. And officially released in 2008. This technology, and unlike other fat substitutes, METHOCELMXTM forms a very firm, stable emulsion when combined with liquid oil, which gives a delicious, juicy texture similar to a full-fat meat product. A solid bite. Thanks to the pioneering of METHOCELMXTM fat replacement technology, consumers do not have to abandon their favorite summer barbecue-type foods such as sausages and sausages and fresh and tasty baked goods such as muffins and cakes for objective factors such as high fat content. Double food choices.
Health bags ensure food hygiene and safety
For food packaging, traditional solvent-based adhesives are commonly used solvents such as ethyl acetate and acetone. In the actual production process, the solvent is directly discharged into the atmosphere after drying. (Some manufacturers installed a solvent recovery device can be VOC Volatile organic compounds are recovered, but most small and medium-sized packaging complex manufacturers do not have the device), causing serious air pollution. At the same time, the failure to volatilize the complete organic solvent during the production process may result in the residue of the food package and may diffuse into the packaged food content. The “poisonous potato chips†incident that occurred in Gansu before was caused by excessive solvent residues in food packaging.
Consumers usually have the most common packaging bags such as Instant Noodle Bags, Biscuit Bags, Confectionery, and various types of snack foods. Dow Robond L-260 is suitable for most common functional packaging structures, and its water-based adhesives are used by water. Substitution of organic solvents in adhesives fundamentally eliminates VOC emissions and solvent residues in food packaging, which benefits the environment while also ensuring food hygiene and safety.
In addition to the innovative food technologies introduced above, Dow Chemical's diversified products and innovative technologies have penetrated into all aspects of the public life, including personal care, building materials, coatings, electronics, transportation, agricultural products, clean water treatment, and nutritional health care. In areas such as those that are closer to customers to provide better, more innovative ideas to meet people's pursuit of quality and higher quality of life.
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