PPT-Mud System And Mud Additives

Dr Srikant Kumar Mahapatra 15 February 2021 1 Introduction Basic systems are usually converted to complex system as a well deepened as wellbore temperature andor pressure increase and formation changes which require some additional additives. Jasper K. Imungi, PhD. Professor of Food Chemistry. Department of Food Science, Nutrition and Technology. University of Nairobi. Paper presented in the. . Food Additives and Safety Workshop, 24th June, 2014 Intercontinental Hotel, Nairobi. Mycoprotein. Using. . microorganisms. in . food. . production. . 21/01/2015. Year 10 Biology. How do we make yoghurt?. Microbes are used in production of some foods.. Milk can be turned into yoghurt with the help of a certain kind of bacteria. Psalm 40: 1 & 2. I waited patiently for the Lord. He turned to me and heard my cry. He lifted me out of the slimy pit. Out of the mud and mire. He set my feet on a rock. Gave me a firm place to stand. . . CONFERENCE ON “ FOOD ADDITIVES : SAFETY IN USE AND . CONSUMER CONCERNS. “. JOMO KENYATTA UNIVERSITY OF AGRICULTURE AND TECHNOLOGY . NAIROBI , 24 JUNE 2014. CORRADO LODOVICO GALLI. Structure of Risk Analysis. Processed foods often contain small amounts of ingredients, added to extend their shelf life, or improve; colour, flavour, texture or nutritional value. Additives can be natural or synthetic (chemical).. ESSENTIAL QUESTION. How harmful are food additives?. Background . A food additive is any substance added to a food, directly to improve its quality or indirectly via packaging. . Food additives have been used for over a century to preserve, flavor, thicken, and enhance food. . :. Only use additives approved by your local regulatory . authority. NEVER. . use more additives than are allowed by law . NEVER. . use additives to alter the appearance of . food . Do . NOT. . sell produce treated with sulfites before it was received in the . Maia M. Jack, Ph.D.. Vice President, Science and Regulatory Affairs . Outline. GSFA Framework on Carryover. National Regulatory Frameworks. GSFA Section 2.0 – Food Additive. Food additive . means any substance not normally consumed as a food by itself and not normally used as a typical ingredient of the food, whether or not it has nutritive value, . May only be used if they fulfill acceptable and useful functions. . They must be safe to use.. There must be a technological need for their use.  . Their use must not mislead the consumer, i.e. issues related to the nature, freshness, quality of ingredients used. . Packaging is one of the largest markets for plastic in the world. From food to medical supplies, cosmetics to numerous industrial applications, packaging is used to protect goods from damage in transi food additives . Direct Food Additives. Indirect Food Additives. Types of additives. roles and functions of food additives in food. Coding of food additives. Food safty (food additives). Food preservation. Additives . are substances used for a variety of reasons . such . as preservation, colouring, sweetening, . during . the . preparation of . food. . The . European Union legislation defines them . as:. Update on the re-evaluation. Roadmap for the follow-up of EFSA re-evaluation scientific opinions . Call for scientific and technical data on . sorbic. acid - . sorbates. Re-evaluation programme . Commission Regulation (EU) No 257/2010 sets up a programme for the re-evaluation of approved food additives, in accordance with Regulation (EC) No 1333/2008. What are Additives?. Additives are substances put into food during processing in order to improve it in some way. . They may be natural, e.g. spices or herbs, or artificial, e.g. tartrazine, which is a yellow colour in sweets and soft drinks..