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Innovative Applications of Microbial EPS in Food
By Y. Martin Lo, Associate Professor, University of Maryland |
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Classified as hydrocolloids, microbial exopolysaccharides (EPS) have enjoyed their traditional roles in the food industry as thickening, gelling and suspending agents for many years mainly due to their high dispersibility and viscosity in water solutions. Xanthan, approved by the USA Food and Drug Administration (FDA) since 1965 as food grade, is the most widely used EPS as a thickening agent in food products because of its stability over a wide range of temperature. |
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10 Things to Know Before Arguing with Your Inspector
By Frank Guray, Consultant & Trainer, Professional Food Safety Ltd. |
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Picture this…you and your team are having a record day! Everything seems to be working well: materials arrived on time, equipment is working well, and your workers are productive and happy. And then suddenly, your inspector walks into the room, finds condensation in the back area of the room, nowhere near product, and then shuts you down. Or how about a label print error? Or not starting up because of pre-operational sanitation issues? |
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