Recent Trends in European Community and West German Starch Industries

In this contribution the present situation of starch industries in the European Community and the Federal Republic of Germany described. The production of required source materials as well as the production capacities of maize, wheat and potato starch industries the individual member countries are reported. In this connection, the expected development trends are emphasized which seem to be particular importance with regard to both European Community and West German Wheat Starch Industries. As far as available, informations are given on coefficiency quotients and price calculations as well as on quality standards and quality analysis.     

The regulation of preservatives in the European Community.

Community regulation of preservatives is based on Council Directive 64/54/EEC of 5 November 1963, which defined 'preservatives' and established an exclusive approved list which Member States could permit. In some instances the Directive set limits on conditions of use and general purity criteria; specific purity criteria were established in a second Directive 65/66/EEC. The base Directive has been amended twenty-four times and that relating to purity criteria three times. The approved list has two parts, listing separately substances whose primary function is preservative and those whose primary function is other than preservative but which have a secondary preservative effect. Separate labelling laws require that the presence of additives, including preservatives, be declared. Permitted preservatives must be safe and technologically effective. Safety evaluation is carried out by the Scientific Committee for Food; technological effectiveness is assessed by experts from governments of Member States, food and chemical industry and the Commission. In future, preservatives will be encompassed by the general additives 'Framework Directive' which addresses areas including: exclusive permitted lists; lists of foodstuffs to which and conditions under which additives may be used; purity criteria; methods of analysis and sampling procedures. The Framework Directive also specifies criteria to be satisfied before an additive may be approved including guidance on what constitutes 'need', appropriate safety evaluation (and re-evaluation as necessary). Agreed conditions of use will need to ensure that ADIs are not compromised; where these are sufficiently high, the concept of 'quantum satis' might be applied whereas low ADIs may necessitate limitations on number of uses and levels of addition.     

欧盟的食物政策与管理模式

本文主要介绍了欧盟食品安全政策和管理模式，回顾了欧盟食物政策和管理模式的发展历程，对比提出了中国在食物政策和管理模式方面应采取的对策。     

欧共体最新生态标准

欧共体的Eco-label生态标签倡导的是全生态概念，与部分生态概念的标准（如Oeko-Tex标准100）有很大差异。前者的评价标准涵盖产品的整个生命周期对环产生的影响。本文阐述欧共体生态标签的最新生态标准，包括制订该标准的目的、标准的框架，具体介绍纺织纤维标准、纺织加工和化学品标准以及适用性标准。     

欧盟动物福利政策的发展及对我国的启示

随着公众对动物福利的关注度不断上升,近年来欧洲各国出台了一系列改善动物福利的政策。本文介绍了欧盟动物福利政策的发展历程,讨论了动物福利对市场、政策制定与全球国际贸易的影响,阐述与评价了可供选择的动物福利政策,并以欧盟为鉴,对我国动物福利政策的发展提出了政策建议。     

欧盟植物健康保护政策及其未来展望

过去的一个世纪以来,经济的发展对环境以及植物造成的危害越来越大。伴随着世界贸易组织动植物卫生检验措施协议（WTO—SPS）和国际植物保护公约（IPPC）的推行,植物健康保护的国际标准也逐渐被确定下来;同时,也保证了该政策仅应用于植物的保护,而不是为了形成不公平的贸易壁垒。在此背景之下,为确保植物源食品的安全,欧盟相继出台了植物鉴定证书政策等一系列的法律法规。同时为了迎接未来更为严峻的挑战,欧盟正在开发新的植物健康保护政策。本文介绍欧盟植物健康保护政策,并对该政策的未来发展进行展望。     

欧共体等几个国家中性酒精标准的比较

中性酒精是纯净、无味的无水乙醇，广泛应用于伏特加酒、金酒、滋补酒、利口酒等的生产。把欧共体等几个国家的中性酒精标准与我国的GB-10343—2002酒精标准相比较，可以看出，我国的酒精生产水平和检测能力已排世界前列。但两标准的项目不尽相同。欧共体等几个国家的标准中糠醛。碱度、固定残渣、比重、口味水平等捡测项目，我国尚无规定；而检测酒精综合质量水平的硫酸试验，欧共体等国家却未设立。(丹妮)     

Northern Ireland milk production — opportunities and constraints in the European Community context*

The paper indicates how the Northern Ireland dairy industry compared with the United Kingdom and the European Community of 10 over the last 15 years in production and the use of certain major intervention support measures. It considers changes in the manufacturing sector and the factors which affect production and highlights hidden constraints which should be capable of being overcome. It ends with a summary of areas where potential opportunities are being examined in an attempt to help the dairy industry meet the problems of the future.     

Starch and Starch Derivatives Industry in India

Tapioca and maize are the major sources of starch in India. Tapioca starch is produced in very small units which are not extensively mechanized. This quality of the starch produced is not of a high quality. Maize starch is produced in mechanized units. The liberalization of the economy and growing consumerism bode well for the starch industry in India. Growth of the starch industry would depend on developing applications for starch as well as optimizing usage to derive maximum benefits. The unique properties of maize and tapioca should be considered.     

Starch in the Arabidopsis plant

The genetic and genomic resources available for the model plant Arabidopsis have allowed rapid progress in understanding the pathways of leaf starch synthesis and degradation. The pathway of starch synthesis is generally similar to that in other plants, but Arabidopsis research has permitted new insights into the mechanism of granule initiation. The pathway of starch degradation is very different from the ‘textbook’ version, largely derived from research on germinating cereal grains. The starch granule is attacked by β‐ rather than α‐amylases, and this process is strongly dependent on a cycle of phosphorylation and dephosphorylation of the granule surface. The major product of granule degradation is maltose, which is exported to the cytosol where it is metabolised to hexose phosphate and then to sucrose. Cytosolic maltose metabolism requires a glucanotransferase and a glucosyl acceptor which is believed to be a complex heteroglycan. Plant productivity and yield are highly dependent on leaf starch turnover, and starch metabolism is coordinated with other factors and processes that determine growth rate. Research in Arabidopsis provides an important knowledge base for the study of starch metabolism in other, less tractable species.     

变性淀粉让软糖口感更佳

<正>淀粉是一种供应稳定、价格低廉,广泛应用于食品工业的重要原材料。经过或长或短的改性过程,淀粉可以转变为多种衍生物,如变性淀粉。目前变性淀粉作为一种常用的食品添加剂,已经在乳制品、酱类、冷冻食品和糖果等食品中得到了广泛地应用,其中在凝胶糖果中变性淀粉的作用尤为明显。     

淀粉替代剂在酶转化淀粉表面施胶中的应用探讨及效果

用玉米淀粉替代剂替代部分玉米淀粉用于文化用纸的表面施胶。应用研究结果表明：酶转化淀粉熬胶加入部分玉米淀粉替代剂后,成纸的Cobb值、表面强度和平滑度与试验前相当,但降低了生产成本;以定量为80 g/m2胶版印刷纸为例,随着替代比例的增大,纸张质量并未出现大的波动,但是采用玉米淀粉替代剂替代玉米淀粉后,胶液黏度稍有增大,随比例增大胶液稳定性降低;因此最终替代比例确定在17.2%,吨纸生产成本降低了22.58元。     

影响木薯淀粉加工质量因素研究

主要研究了淀粉提取过程中，削皮，水洗，干燥温度对淀粉纯度，白度和糊化粘度的影响。研究结果表明：削皮，水洗和干燥温度影响淀粉白度，纯度和淀粉糊化粘度。在相同水洗次数（1次）和相同干燥温度（50℃）下，未削皮的淀粉样品色发灰，但具有比削皮处理高的峰值粘度，95℃最后粘度，50℃时粘度，峰值降和持久性。在已削皮和相同干燥温度（50℃）下，淀粉水洗次数增加，不但增加淀粉纯度，而且提高淀粉性能，如提高峰值粘度，95℃后粘度，50℃时粘度，持久怀和糊化温度。不同干燥温度对淀粉白度无影响，但纯度随干燥熳度的增加而稍稍增。通常高的干燥温度有高的峰值粘度，95℃最后粘度，峰值降，50℃时粘度和持久性。     

淀粉氧化基本特征

淀粉化学品是一种有利于环保的绿色物质。概述了淀粉基本的化学和物理性质,根据需要可将淀粉改性为需要的氧化淀粉及衍生物。淀粉氧化后,得到羧基和羰基,描述了氧化淀粉表征参数及其在各行业中的应用。