- Food

What Are The Nutritional Facts About Coffee

Caffeine are the main ingredient in coffee. It is an obvious declaration but there are other food facts about coffee that is interesting to value. Let’s begin as while examining some of the general food facts about coffee and finish with a revision of the content of the caffeine means of several types of coffee.

For a dimension of the service of 10 fluid ounces of coffee that we have: 1 mg of total grease, cholesterol of 5 mg, sodium of 70 mg and 16 mg of hydrates of carbon totals. The calcium explains 4% roughly. Does coffee have numerous beneficial traces of vitamins besides, and mineral as acid nicotinique, Thiamin, Folate, Magnesium, Phosphoric, and beneficial Manganese.

How is it that these vitamins and mineral are in coffee? The acidic nicotinique is a B vitamin that has been used to increase lipoprotein of high density (HDL), also called the “good” cholesterol. HDL helps to displace the low density lipoprotein (LDL) or “bad” cholesterol in your circulation of blood. Thiamin is also called the B1 vitamin. Thiamin is very important for a lot of functions of the body but very little he is really stored in the body. Thiamin is important for the circulation, formation of blood, metabolism of carbon hydrates, and for the health of the nervous system. Since Thiamin is water the soluble weariness, natural of this vitamin happens in 14 days. To fill the Thiamin provides, partially and naturally through coffee to drink, is a very good thing. Aides Thiamin prevent the depression and can help improve the memory and learning. You can get here best keurig coffee makers at best price.

Coffee also contains traces of magnesium. Magnesium is important to relax the nerves and muscles. It fortifies some bones and improve the circulation of blood. The phosphor is a mineral in the body that fortifies the bones and teeth. Phosphoric gives the human reduced natural rigidity for right mobility. Folate helps to produce the fast division of new cells in the human body, a process that is always progressive. As named folic acid and B9 vitamin, Folate helps to make DNA and RNA. It can reduce the odds to get anemia and it warns the neural shortcomings of the tube, a defect of birth, in the pregnant women. The manganese is a trace element that is required to remain healthy. To high levels, the Manganese can be toxic; however, it is necessary for good total health. The best way to arrive the Manganese to the small quantities is of food or water through regular consumption.

The write down compounds present in coffee is very long. However, the pub to treat will determine the qualities and quantities of these compounds. In other words, the roasting, grinding and brewing of the coffee beans will determine how the some abundant compounds are in the cup. Dietary fibers, present in big quantity in the coffee beans, didn’t pass to coffee prepared due to the heat in the burning process and to grind subsequent and to prepare. The coffee beans keep an abundant amount of acids of the phenolic that acts like antioxidants and are good for your health.

Caffeine content varies according to the type of coffee used. For example, the middle amount of caffeine for the express is 100 milligram. For the coffee of the drop it is between 120 to 175 milligrams. The biggest the amount of caffeine, the highest the amount of other beneficial compounds in coffee. Of course, the level of beneficial compounds is relative to the strength of coffee prepared and the number of cups consumed per day. As with whatever, the best way to assure good health total listen to your practitioner of the authorized medical care and drink before coffee in moderation.…

- Food

A Glance at Most Popular Coffee Maker Brands

There are several fall drop by drop the maker of coffee marks on the market today and sift through them can be an intimidating task without all previous knowledge of these products. However, some marks of the commercial espresso machines were to part the others and developed a reputation of precision and popularity among users due to their performance.


One remarkable of the marks that was for a long time in the market and had proven to be a love of most consumers is the Black & ampere; Decker DC18S Brewing ‘n Go maker of the personal coffee with big cup of the journey. This particular maker especially became a major choice among consumers what travels a lot because he includes a maker more combined cup in an unit. The consumers notice that the combined unit means the easy portability and convenience when to travel since you must not look for a cup nor it occupies too much space in your luggage.

As the spaces in our offices became smaller, it often leads to the elimination of most articles that has been kept traditionally in our big offices of the previous years. The kitchen of office is one of the major features that became more and more vulnerable as space becomes a question. Maybe it is out of this realization that most settings opted to use minuscule material that can guarantee the performance with very small inconvenience. The popularity of this maker of the coffee of the drop and the celebrity is mainly among the settings of office that like to execute their small duties on their own. It is very easy to store since it occupies the smallest amount of space that all maker of coffee keeps occupy. Espresso models such as Breville 870XL is one of the popular in the market.

The very commonly other used coffee pot is the M. Coffee DRX5 4 cup maker of the coffee of the programmable drop. The main remarkable feature in this particular machine is its programmable clock that makes it easy to use even in situations where you can be occupied very and incapable to keep constant surveillance of the machine. It is especially accessible for people who like to have some cups of coffee only as can be lately the case with wife who cannot need big volumes of the drink.

Other reasons that it makes this machine a favorite choice for many is its relative cost and the dimension. The users agree that its very portable dimension and its relatively just prices nearly make it an automatic choice for in first purchasers of the maker of the coffee of the time. Go with automatic clocks of stop that can be programmed to keep your hot coffee for until two hours. It is as capable to take care of the aspects of the user’s security since it doesn’t consume too much power and will change automatically according to use, as warning in this way all possibility to can told of the accidents in the home.

As it can have popular other makers of the coffee of the drop there in the other categories, these two makers of coffee are unique enough for office or small environments of house. Their cleaning and interview arrive himself to be also another more. The Black & ampere; Decker DCM18S is very easy to clean and has a cup of the journey made of steel but lined with plastic of the summit leans to the handle to make he easy to hold even when he has been changed of just.…

- Food

Food Processing Innovations

Beta-glucan in food applications

A preparation of beta-glucan, obtained from spent brewer’s yeast, was evaluated for potential food applications. This material was autolysed and the cell walls that were obtained were homogenized, extracted firstly with alkali, then with acid, and then spray dried.

Fragmentation of the cell walls during homogenization is regarded responsible for higher viscosity by Saowanee Thammakiti and colleagues. The beta-glucan obtained in this way had higher properties as compared with commercial beta-glucan from baker’s yeast.

The authors suggest that beta-glucan obtained from brewer’s yeast can be used in food products as a thickening, water-holding, or oil-binding agent and emulsifying stabilizer.

Read more Hygienemanagement in Food Industry

Beta-glucan as fat replacer in mayonnaise

Application of beta-glucan prepared from spent brewer’s yeast as a fat replacer in mayonnaise was studied by Worrasinchai, and colleagues Fat was partially substituted by beta-glucan at levels of 25, 50, and 75% achieving higher storage stability than full fat mayonnaise with acceptable sensory with beta-glucan not more than 50%. The authors conclude that spent brewer’s yeast beta-glucan may be used as a fat replacer in mayonnaise.

Carotinoids as coulorants in beta-glucan mayonnaise

Rujirat Santipanichwong and Manop Suphantharika studied the application of carotenoids beta-carotene and lutein, as natural colourants in reduced fat mayonnaise with 50% substitution of oil using spent brewer’s yeast beta-glucan as a fat replacer.

Lutein was found to destabilize the emulsion resulting in significant variation of the oil droplet size during storage and a spontaneous reduction of the viscoelastic properties.

Beta-carotene, however, did not change the stability of the emulsion. The authors concluded that the addition of these colourants in the concentration range tested seemed to have no effect on the textural properties of reduced-fat mayonnaise.

Beta-glucans and their effect on the immune system

Leiber, a German producer of yeast products, submitted a request of health claim saying that its beta-glucan of yeast “helps to maintain the body’s defence against pathogens in the upper respiratory tract”. It is already the second trial presenting new informations to the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) European Food Safety Authority (EFSA).

The first request asking for the claimed effect of “reducing the risk for common cold infections by decreasing the susceptibility for common cold infections during the cold season by strengthening the body’s natural defences and improving the body’s immune defence against common cold viral infections during the cold season” was found by the Panel that a cause and effect relationship was not established between the consumption of the yeast product named Yestimun and the immune responses.

The product described in the request consists of (1,3)-(1,6)-β -Dglucans from brewer’s yeast cell wall (100 % Saccharomyces cerevisiae). Beta-glucans are polysaccharides consisting of a backbone of D-glucose subunits linked by (1,3)-β -glucosidic bonds with irregular β -(1,6)-linked glucosidic side chains of various length.

Health claims regulation (EC) No 1924/2006 []

Nutrition and health claims made on food are regulated by the regulation No 1924/2006. Health claims are prohibited unless they are authorised in accordance with this Regulation and included in the lists of authorised claims provided for in Articles 13 and 14 thereof. In particular, Article 13(5) of the Regulation lays down provisions for addition of claims, which are based on newly developed scientific evidence.
In fact there are studies which have found beta-glucans to reduce risk of several diseases.

Beta-glucans are considered biological response modifiers with immunomodulatory effects [5]

Beta-glucans are defined as glucose polymers linked together by a linear β 1-3 -glycosidic chain core. They are considered biological response modifiers with immunomodulatory effects. Anticancer properties were demonstrated in vitro. As adjuvant therapy in clinical trials, beta-glucans were associated with positive effect on patients survival and quality of life by stimulating the immune system.

Beta-glucans of mushroms stimulates the immune system and has anticarcinogenic properties [6]

The healing and properties of mushrooms have been known for thousands of years in the Eastern countries. Certain mushrooms and yeasts contain immunostimulating polysaccharides of the group of beta-glucans similar to beta glucans of cell wall of certain pathogenic bacteria and fungi. These substances increase host immune defense. The induction of cellular responses by mushroom and other beta-glucans is likely to involve their specific interaction with several cell surface receptors, as complement receptor 3 (CR3; CD11b/CD18), lactosylceramide, selected scavenger receptors, and dectin-1 (betaGR). beta-Glucans also show anticarcinogenic activity which is addressed in the paper of Akramiene et al. 2007.

The immune response can be modulated by nutrients like beta-glucans of yeast, fungi, and bacteria, but also of cereals like oat and barley. Volman, Ramakers and Plat 2008 write that studies show that beta-glucans of fungi and yeast have immune enhancing properties, such as leukocyte activity protecting from infections. The authors suggest that dietary beta-glucans may increase resistance against infections. [7]



- Food

Food, what is it?

Milk and dairy products

Milk and dairy products are an important source of proteins, calcium and vitamins.They are ideal baby food therefore is this product of great importance.
The production of milk is worldwide concentrating in very few big companies. This increases quality through modern know how destroying, however, the small decentralized factories.

The very big international dairy food producers

Enterprise Seat of Sales Mio
the Head US Dollar
1 Nestlé Ch 13.500
2 Kraft (Philip Morris) USA 8.000
3 Dairy Farmers of America USA 6.900
4 Danone F 5.800
5 Friesland Coberco Dairy Food NL 5.500
6 Besnier F 5.100
7 Snow Brand Milk Products J 5.000
8 Campina Melkunie/MKW NL 4.800
9 Bongrain F 4.600
10 Meji Milk Products J 4.000

Milk Calcium

Milk is a natural source of calcium. Unfortunately young people drink less milk and more carbonated drinks increasing a possible undersupply of calcium. The decline in use of dairy products along with the increase of osteosporosis has boosted the fortification of food and beverages with o calcium all over the world . Calcium sources are:

  • Calcium carbonater
  • Calcium phosphate
  • Calcium lactate
  • Calcium gluconate
  • Bone ash
  • Oyster
  • Eggshell calcium

But none of these sources have the same high bio availability as milk and their derivates.That is why milk should be carefully protected against pollution and diseases such as BSE.

Bio availability of calcium

One liter skim or full fat milk contains 1.200 mg calcium.About 30% of it is available to humans.
The availability of calcium depends largely of it being soluble.
Mineral water is a good source of calcium being present in soluble form.In dietary supplements the availability of calcium can be differ from case to case.
The bio availability of calcium in vegetables is smaller as from milk.
In milk calcium is linked with other components which avoid reactions as insoluble salts.

  • Lactose and citrate of milk help resorption.
  • Phytate and oxalate reduce resorption.
  • Roughage and fibres do not influence bio availability.
  • Even having a low bio availability fruits and vegetables represent an important factor in daily intake.
  • A low calcium status causes the organism to absorb better as it does under normal conditions.
  • Vitamin D and a normal intake of proteins promote a better bio availability.
  • Human male reabsorb more calcium as women do.
  • During Pregnancy and nursing calcium is reabsorb more easily.
  • As one gets older calcium resorption diminishes.
  • Diseases such as Morbus Chron and Colitis Ulcerosa slow down the resorption.
  • An undersupply of oestrogen causes low levels of calcium.

Daily intake of calcium :
Adults = 800 mg
Infants =1.200 mg
To keep bones strong magnesium as well as calcium and vitamin D are needed.
The ratio of calcium and magnesium is important.Too much calcium and two little magnesium makes blood more apt to clot, leading to heart attack.

The proper ratio is half as much magnesium as calcium.It is believed that old people get only one-fourth as much magnesium as calcium, specifically if they take calcium supplements.
An intake of 1.200 milligrams of calcium per day demands 600 mg of magnesium
A separate supplement of 200 to 300 mg per day seems to be good.Dr. Seelig insists that the daily intake of magnesium should be about 500 milligrams .

Pollutants in milk and dairy products

Pesticides and aflatoxins in milk have their origin in imported animal feed.
The fat soluble pesticides like polychlorated hydrocarbons can contaminate easily milk, heavy metals are very seldom found in milk because they have low solubility.

All efforts should be made to avoid contamination because milk is used to feed children, dairy products such as cheese or yoghurt are consumed in large scale. Contagious diseases like BSE should therefore be avoided through rigorous epidemiological measures.

Pesticides such as insecticides, fungicides herbicides, hexachlorobenzene ( HCB ) and isomers of hexachloro cyclohexane ( HCH )are used in agriculture or are found on the fields.

Even with low concentration of pesticides in animal feed the milk may be heavily affected because liposoluble pesticides usually store in the body of animals and can be detected in the milk in high level.

Mycotoxines such as aflatoxin B1 may be present in ground peanuts or cotton seeds.The cows changes the aflatoxin B1 to aflatoxin M1.
This is why animal feed should be protected against deterioration. Contaminated or spoiled food should not be given to animals.
Chlorated hydrocarbon such as Polychlorated biphenyl(PCB) were used in the past in transformers, refrigerators, in hydraulic oil and as all round chemicals. Its level in milk has decreased after the use of PCB has been reduced.…