Lucid
does it
As
a part of a series on food safety, TFPJ tours
Lucid Colloids with HACCP on its mind
Non-compliance
with food safety standards could now warrant a capital punishment in
India. HACCP (Hazard Analysis and Critical Control Point) is an internationally
recognised food safety system, a straightforward yet powerful set of
principles for implementation and compliance with international food
safety standards. Under the mandate of the globally accepted HACCP,
processors are required to implement quality controls throughout the
production process.
In
our endeavour to explore, identify and engage with the relevance of
HACCP within the Indian context, we track companies that are accredited.
We aim to cull universal elements from their experience that encompass
the entire food processing industry at large. Our focus for this issue
– Lucid Colloids – manufactures, markets and distributes natural, modified
and derivatised hydrocolloids for food stabiliser systems. Guar gum
is the hydrocollic agent that it manufactures and markets in India as
well as abroad.
International
markets now deem it necessary for every food product to have an EEC
(European Economic Community) number. Guar gum is recognised as E412
while it's chemical abstract number is 9000-30 - 0. They achieved an
ISO 9001 certification with a certified HACCP certification on May 18,
2002.
Guar
gum (Cyanmopsis tetragonolobus) is derived from the ground endosperm
of the guar plant, belonging to the family Leguminosae. The plant is
mainly grown in India and Pakistan from the month of July to December.
At harvest time, the seeds are extracted from the pod and then ground
into guar gum. Guar gum is a natural, high-molecular-weight polysaccharide
composed of galactan and mannan units. Polysaccharides are complex sugar
molecules with nine or more simple sugars (monosaccharides) linked together.
Examples of other types of polysaccharides include starch and cellulose.
Guar
gum is generally recognised as safe with differing percentages set for
its allowable concentration in various food applications. Several studies
have found significant decreases in cholesterol levels after the administration
of guar gum in human beings. These decreases in cholesterol levels are
thought to be a function of the highly soluble fibre content of guar.
It is an emulsifying agent and a stabiliser approved for use in a wide
range of foods. It is usually sold as an odorless white powder, which
is available in different viscosities and different granulometric proportions
depending on the desired viscosity. Its viscosity is a function of temperature,
time, and concentration. An advantageous property of guar gum is that
it thickens without the application of heat. It is an emulsifying agent
and food stabiliser rolled into one In India it is grown in the arid
zones (Rajasthan, Haryana, Punjab and Northern Gujarat).
Food
applications
- Dairy
– thickens ice creams, sherbets, cheese, liquid milk products
- Dressing
and sauces – improves the stability and appearance of salad dressings,
barbecue sauces, relishes, ketchups and others (especially highly
acidic emulsions)
- Dry
soups, desserts, canned fish in sauce, frozen food and animal feed
- Pet
foods
- Bakery
– increases dough yield, gives greater resiliency, and improves texture
and shelf life
- Meat
– functions as a lubricant and binder
In
India, its core usage is as a stabilising agent for the ice cream industry.
Food
safety criterion
“HACCP
is of great value for manufacturers especially if looking to survive
in the intensely competitive and regulated (WTO) environs of the international
markets,” said Uday Merchant, Marketing Director, Lucid Colloids, while
speaking to TFPJ.
The
company meets the standards prescribed by the Codex Alimentarius Commission.
This was created in 1963 by the Food And Agriculture Organisation and
WHO to develop food standards, guidelines and related texts such as
codes of practice under the Joint FAO/WHO Food Standards Programme.
Its primary purpose is to...
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