Emulsifier Trends for the Future
As in many other industries, forecasting the future is usually done by examining the trends of the past and extrapolating the changes for several years into the future. While this works well for continuous functions, discontinuous events often produce dramatic changes in market structures. Forecasting technology is essentially an observation of technical events, extrapolating the trends, and trying to estimate which technologies are about to jump to the next S curve. Food technology abhors radical change. Development of new crops is contingent on being able to diffuse the crop into the massive agronomic supply chain. Issues such as cross-pollination and identity preservation may pose significant problems. When a new product is brought to market, it needs to be thoroughly tested or examined for its safety. Programs like HACCP are aimed at institutionalizing safety into the industry. Even if the government is assured of a product’s safety, consumer acceptance is by no means assured. Controversies around genetically engineered and irradiated foods are testimony to this principle.
KeywordsCalcium Hydroxide Sucrose Ester Food Emulsifier Discontinuous Event Short Path Distillation
Unable to display preview. Download preview PDF.
- Flack, E. (1992). Food Technology International—Europe, 79-81.Google Scholar
- Gaonkar, A. (ed.) (1995). Ingredient Interactions: Effects on Food Quality, Marcel Dekker, New York.Google Scholar
- Heertje, I., et al. (1994). European Patent 0 558 523 Bl, July 13.Google Scholar
- Israelachvili, J.N. (1985). Intermolecular and Surface Forces: With Applications to Colloidal and Biological Systems, Academic, New York, pp. 246 - 62.Google Scholar
- Kleinherenbrink, F.A., et al. (1995). International Patent Application WO 95/35035, December 28.Google Scholar
- Larsson, K. (1994). Lipids-Molecular Organization. Physical Functions and Technical Applications, The Oily Press, Ayr, Scotland, pp. 156 - 62.Google Scholar
- Shah, D.O., et al. (1994). J. Am. Oil Chem. Soc., 71: 1405–9.Google Scholar