www.archive-org-2013.com » ORG » A » AAF-EU

Choose link from "Titles, links and description words view":

Or switch to "Titles and links view".

    Archived pages: 141 . Archive date: 2013-12.

  • Title: European Starch Industry Association: everything about Starch | AAF
    Descriptive info: .. Home.. Starch.. About starch.. Extraction and processing.. Modified Starches.. Starch sweeteners.. Starch co-products.. The uses of Starch.. EU starch industry.. History.. The AAF.. AAF Key Messages.. History and organisation.. AAF Members.. Links.. Secretariat.. Our issues.. Agricultural policy.. Food/feed Law.. Environmental policy.. Bioeconomy.. Nutrition and Health.. Trade.. News.. AAF news.. AAF in the news.. Contact.. European Starch Industry Association: everything about Starch.. Starch is everywhere.. The EU starch industry extracts starch from cereal grains and potatoes and processes it into hundreds of products under the overall categories of native starches, starch sweeteners and modified starches; These starches form an invaluable component of many food.. Read more.. The EU starch industry is a highly responsible industry.. The EU starch industry is a highly responsible industry which has established its own certification procedure to ensure the safety and quality of its.. Starch is a perfect renewable raw material alternative to fossil fuel ingredients.. EU starch companies invest heavily in R&D initiatives to further develop the potential of starch, notably in bio-based.. Demand for starch likely to increase both for food and non food products.. The demand for starch is expected to increase both for food products, as a result of the proposed end to EU sugar quotas, and for non food products, as a result of the increasing demand for agricultural renewable alternatives.. Starch industry is an important contributor to the EU economy.. The EU starch industry is an important contributor to the EU economy and a major user of EU agricultural raw materials; the industry generates revenues of 7.. 7 billion Euros, directly employs 14,400  ...   for exclusion of various starch products and co-products in the transatlantic trade and investment partnership (TTIP) negotiations with the US.. [.. ].. Starch producers welcome new initiatives to promote the bioeconomy in Europe.. 30 August 2013.. Press releases.. Leave a comment.. The European Starch Industry Association, AAF, welcomes both the Commission’s announcement of the Public-Private Partnership for the bio-industries BRIDGE2020 and the adoption of the own-initiative report [.. ] in support of the bioeconomy.. Political deal agreed on the CAP reform.. 26 June 2013.. The European Starch Industry Association, AAF, is relieved that the three EU institutions have agreed to end the EU sugar and isoglucose quotas in 2017 as part of a whole package on the CAP reform for 2014-2020.. From 2017, the European starch industry will be free to produce isoglucose, in the required quantities and in all Member States where customer demand exists.. This decision has finally put an end to the outdated, unfair and anti-competitive treatment of isoglucose, the cereal based sugar derived from EU maize or wheat starch.. Read all news.. Partners.. Contact us.. Avenue des Arts, 43, B-1040 Brussels, BELGIUM.. +32 2 289 67 60.. aaf@aaf-eu.. org.. Links to European and International Institutions and Associations.. Disclaimer.. All content provided on this website is for informational purposes only.. AAF makes no representations as to the accuracy or completeness of any information on this site or found by following any link on this site.. Extranet AAF Members.. Extranet access AAF Members.. © 2012 AAF - Webdesign by.. Content Ninjas.. /.. the European Starch Industry Association.. Sitemap.. RSS.. Back to Top..

    Original link path: /
    Open archive

  • Title: Starch - AAF | AAF
    Descriptive info: Starch - AAF | AAF.. Beverages.. The sweetness, and even certain nutritional qualities of sof.. Read more -->.. Confectionery & chocolates.. The sparkle of boiled sweets, the chewiness of toffees, the.. Processed Foods.. Glucose syrup inhibits sugar crystallisation, improves taste.. Bakery products.. Many bakery products including bread, depend for their elast.. Desserts & dairy products.. The sweetness, various textures, stiffness, viscosity, stabi.. Paper & board.. Starch products are used in paper bags, tissues and packagin.. Pharmaceuticals & cosmetics.. Starches are a source for use in pharmaceuticals and make a.. Industrial applications.. Today starch does much more than stiffen textiles.. Aquafeed.. The high purity and bacteriological quality of the starch in.. Animal feed.. Carefully formulated animal feed and health-promotion produc.. Pet Food.. The high protein content of starch co-products makes them a.. What is Starch?.. Starch is a carbohydrate extracted from agricultural raw materials which is widely present in literally thousands of everyday food and non-food applications.. It is the most important carbohydrate in the human diet.. Because starch is renewable and biodegradable it is also a perfect raw material as a substitute for fossil-fuel components in numerous chemical applications such as plastics, detergents, glues etc.. For more on the food, feed and industrial uses  ...   modified by a chemical, physical or enzymatic process to create ‘.. modified starches.. ’, each offering differing characteristics and used widely in the food, paper, textile, oil, adhesives, fermentation and pharmaceutical industries.. More on modified starches.. Sweeteners.. Through a process called hydrolosis, starch is also frequently converted into.. sweeteners.. Starch sweeteners are mainly used in the food, beverage and confectionery industries as well as the pharmaceutical and fermentation industries.. More on sweeteners.. Co-products:.. During the starch extraction process various co-products are also produced, the most important of which is proteins.. More on starch co-products.. The European Starch Industry.. The European starch industry produces over six hundred products, from native starches to physically or chemically modified starches, through to liquid and solid sweeteners.. The versatility of starch products is such that they are used as ingredients and functional supplements in a vast array of food, non-food, and feed applications.. From 69 starch production facilities in 21 of the 27 EU Member States, the European Starch Industry today produces close to 10 million tonnes of starch each year from EU wheat, maize and potatoes.. EU consumption of starch and starch derivatives reached 9 million tonnes in 2010.. Starch Crash Course.. More pages on starch.. European Starch industry..

    Original link path: /portfolio/
    Open archive

  • Title: Extraction and processing - AAF | AAF
    Descriptive info: Extraction and processing - AAF | AAF.. /.. From plant to powder.. Starch is the glucide reserve of plants.. In Europe it is found in maize, wheat and potato from which it is extracted, as well as in many other plants: rice, barley, vegetables, manioc, sweet potato.. The formation of starch in plants is through the process of photosynthesis.. This physiological mechanism makes it possible for the plants to produce and store the glucose (elementary sugar) which is necessary for their growth and reproduction.. Initially, the plant assimilates the carbon from the atmosphere and transforms it into glucose, the basic molecule.. This is then used for the synthesis of the starch polymers associated with pure glucose.. Like the image of a pearl necklace , each plant organises and structures its macromolecules of glucose in a different way, the number of glucose units which can vary from 100 to  ...   from which oil will be extracted.. This first phase utilises a series of simple stages of physical separation of the components: crushing, sifting, centrifuging, etc However the methods of manufacture are specific to each plant and the industrial tools are normally dedicated to a raw material (maize, wheat or potato in Europe).. In the second stage, the starch which has been extracted in its purest form, will be used as it is after drying (this is called “native starch”) or it will be further processed, undergoing various transformations aiming either at modifying its performance ( modified starch ) or to obtain sweeteners through the process of hydrolisis.. At the end of the process the starch and derived products are delivered to customer industries in the form of powder (with an appearance similar to that of flour) or of syrups.. The main starch production processes:.. More pages on Starch..

    Original link path: /extraction-and-processing/
    Open archive

  • Title: Modified Starches - AAF | AAF
    Descriptive info: Modified Starches - AAF | AAF.. Solving to suit.. The properties of starches are well-known, however knowledge continues to progress in the understanding of the physicochemical bases of their application.. To bind, thicken, texture, stabilise and gel are some of the traditional functions of starch.. Native starches are perfectly suited to a wide variety of applications, food or non-food, where their properties remain irreplaceable.. Very early however, it appeared necessary, in some cases, to improve the performance of the starch and to respond to the needs of customers, giving other improved functionality or behaviour: solubility with cold water, more stable viscosity with the variations of temperature, hot fluidity, better stability.. The first modified starch dates from the 19th century and other modified starches were since then developed, often in partnership with customer industries, which sought to make starches compatible with their industrial processes.. In the food area, the principal modifications aim at adapting the starch to the technological  ...   soup for example, the native starch is hydrated in contact with water.. The starch granules expand and the viscosity of the solution increases giving it a particular texture.. The various modifications of starch make it possible to obtain:.. easier food preparation.. better conservation of food.. better stability of food even when heated under severe conditions (preserves for example, to ensure their sterility).. Main technical modifications:.. Cross linking.. Cross Linking is the creation of bridges between the starch chains with specific connections.. This process makes it possible to maintain inflated granules and to decrease the loss of viscosity.. Substitution.. Substitution gives stabilisation property to starch, mainly during cycles of freezing and thawing.. This is thanks to molecules which ensure the repulsion between the starch chains, these cannot recombine.. The minimisation of the starch retrogradation is thus ensured.. Native starch is used for limiting retrogress in food.. Substitution gives stabilisation to starch during cycles of freezing.. Other pages about starch..

    Original link path: /modified-starches-2/
    Open archive

  • Title: Starch sweeteners / Glucose syrups - AAF | AAF
    Descriptive info: Starch sweeteners / Glucose syrups - AAF | AAF.. Starch sweeteners / Glucose syrups.. A sweet choice of possibilities.. The starch molecule consists of a large number of glucose units.. Glucose has been essential in the food industry since the 19th century, when Europeans sought to substitute products for cane sugar which was in short supply.. The industrial process of starch hydrolysis first appeared in 1811 when German scientist KIRCHOFF discovered that it was possible to give a sweetened character to starch by heating with water and sulphuric acid.. Later during the 1960’s enzymatic technologies began to be used in the industry for starch hydrolysis: this interest in enzymes for use in the starch industry has increased significantly.. Starch sweeteners meet the demand of sweetening mixtures and bring additional functionality to many sectors (beverages, confectionery, dairy products ), contributing to the texture, colour stability and flavour of the final product, while also remaining economic.. For example, glucose syrups are used in confectionery mainly for their anti-crystallizing role, while in brewing they are especially used for their sweetening power.. Glucose syrups can adapt, as with the starch from which they result, into a considerable variety of products, each developing specific properties.. The hydrolysis -by the important choice of the enzymatic transformation- allows the production of very broad ranges of products with a wide spread of sweetening capacity, texture and taste.. Sugars/Sweeteners produced by the starch industry include:.. Dextrose.. (term used as a legal designation for labelling purposes).. *.. is a purified and crystallised glucose.. Fructose.. is a purified and crystallised fructose.. Maltodextrins.. (they are not defined in the EU sugars directive ).. An EU starch industry definition exists published in Starch 43,6,247 (1991) that describes them as nutritive saccharides consisting of glucose and its oligomers and polymers, with a dextrose equivalent (DE) of less than 20.. They are prepared as white powders or concentrated solutions by the partial hydrolysis of gelatinized food starches.. Glucose syrup.. is a refined, concentrated.. aqueous solution of glucose, maltose and oligomers of glucose obtained by controlled.. partial hydrolysis of.. edible starch.. It may contain small amounts of fructose obtained either.. by conversion of glucose or by.. hydrolysis of edible inulin.. Glucose-Fructose syrup (GFS).. is a glucose syrup which.. contains between 5 and 50%..  ...   used as legal designation, the so-called EU sugars directive (Directive 2011/111/EC) provides a definition and specifications.. Caramel.. Colouring caramels.. are liquids or solids with a brown dark colour, water soluble, obtained by a controlled action of heat on food sugars.. The principal use is the colouring of foodstuffs.. They improve the appearance of products, giving some colour and eliminating the colour variations.. The use of colouring caramel began around 1840 in a broad range of products, such as alcoholic drinks (beers, liquors, brandies, rum, whisky), carbonated beverages, (colas ), soups and sauces, vinegars and condiments, preserves, dairy ice creams, bakery products, biscuit factory and confectionery and pharmaceutical products.. Aromatic caramels.. , from pale brown colour to dark brown are obtained by the action of heat on food sugars.. Their principal use is the aromatisation of the foodstuffs.. All types of manufacture of caramel are very close to the natural reactions of tanning met during food cooking processes such as roasting, torrefaction, netting, crackling, etc.. Polyols.. Polyols are low caloric alternative sweeteners.. Some of them are produced using starch as a raw material.. Those which use starch as a raw material are:.. Sorbitol.. is purified sorbitol obtained by reduction (hydrogenation) of glucose.. Sorbitol is found in fruits such as apples or pears.. Sorbitol syrup.. is formed by reduction of glucose syrup and composed of sorbitol, mannitol and hydrogenated saccharides.. Maltitol and maltitol syrup.. Likewise, while maltitol is purified amtitol (reduced matose), maltitol syrup is mainly composed of maltitol with sorbitol and hydrogenated oligo- and polysaccharides.. Polyglycitol syrup.. consists mainly of maltitol and sorbitol and lesser amounts of hydrogenated oligo- and polysaccharides and maltrotriitol.. It is manufactured by the hydrogenation of a mixture of starch hydrolysates consisting of glucose, maltose and higher glucose oligomers.. Similar to the catalytic hydrogenation process used for the manfufacture of maltitol syrup.. Mannitol.. is purified mannitol (reduced mannose) produced by hydrogenation of sugar solutions containing glucose and/or fructose.. Erythritol.. is purified (reduced erythrose, a 4-carbon sugar).. It is obtained by fermentation starting from glucose.. It is found in fruits such as pears, melons and grapes, as well as foods such as mushrooms and fermentation-derived foods such as wine, soy sauce and cheese.. German scientist Gustav Kirchoff discovered sweetening of starch.. More pages about starch..

    Original link path: /starch-sweeteners-glucose-syrups/
    Open archive

  • Title: Starch co-products - AAF | AAF
    Descriptive info: Starch co-products - AAF | AAF.. Gluten feeding people and animals.. The job of the starch manufacturer is to extract starch from cereals or from potato in its purest form.. Among the other components of cereals and potato, all of importance and use, proteins are of particular interest as both nutritional and functional additions for animal feed as well as for human consumption.. According to the raw materials, proteins have specific qualities and uses:.. Maize proteins are developed in animal nutrition in 2 forms:.. purified maize protein or maize gluten.. with draffs as maize gluten feed.. wheat gluten (wheat protein purified) is used:.. for approximately 20% in animal nutrition and for 80% in human nutrition.. proteins of potato are developed in animal nutrition in 2 forms:.. purified proteins.. pulps enriched in proteins.. Wheat gluten and human consumption:.. Rehydrated gently, vital wheat gluten has the capacity to form a continuous extensible and airtight elastic network.. It is the only protein with this property, which is called visco-elasticity.. If a flour does not contain enough gluten, the bread breaks down, has little volume, and its crumb is irregular.. Millers use either wheat, rich in proteins, or directly gluten in order  ...   substrate for hydrolysis in the preparation of soya sauces and vegetable protein hydrolysates.. 90% of gluten is used in applications which traditionally employed wheat flour.. Proteins and animal nutrition:.. The proteins coming from the starch industry are purified and standardised proteins.. They are vegetable proteins with each one having particular characteristics.. Thus they are useful, in addition to their nutritional properties, for particular applications within animal nutrition.. Thanks to their good nutritional balance resulting from an excellent distribution of the amino acids, potato proteins are part of the composition of high added value food, intended for calves ( milk substitute), or for piglets.. The specific richness of maize proteins in yellow pigments makes them highly interesting in certain food products (influence on the colour of eggs).. They are also increasingly used in dry food for dogs and cats.. Wheat gluten is used both for its nutritional properties (higher digestibility) and as a binder, for the cohesion which it gives particularly in aquatic feed or in meat analogues for pets food.. Hydrolysed protein is used as the first choice source of protein in food for calves and piglets.. Wheat gluten gives our bread its structure.. Proteins from starch feed piglets..

    Original link path: /starch-bi-products/
    Open archive

  • Title: The uses of Starch - AAF | AAF
    Descriptive info: The uses of Starch - AAF | AAF.. All.. Food.. Non Food.. Feed.. The sweetness, and even certain nutritional qualities of soft drinks, fruit drinks, brewing and alcoholic beverages are often derived from starch product Read more -->.. Confectionery chocolates.. The sparkle of boiled sweets, the chewiness of toffees, the brittleness of chewing gum coatings.. Glucose syrup inhibits sugar crystallisation, improves taste and consistency and enhances the spreadability and flavour of jams, jellies and food preserves.. Many bakery products including bread, depend for their elasticity, shape and rising characteristics on wheat gluten, a key co-product of the starch industry..  ...   of desserts and dairy products.. Paper board.. Starch products are used in paper bags, tissues and packaging paper, corrugating board, and stationery.. Pharmaceuticals cosmetics.. Starches are a source for use in pharmaceuticals and make a variety of contributions Read more -->.. The high purity and bacteriological quality of the starch industry's products has led to their incorporation in aquafeed, as a replacement for fish meal.. Carefully formulated animal feed and health-promotion products obtained from starch help farmers meet today's very high consumer standards.. The high protein content of starch co-products makes them a very good meat substitute for pet food..

    Original link path: /the-uses-of-starch/
    Open archive

  • Title: European Starch industry - AAF | AAF
    Descriptive info: European Starch industry - AAF | AAF.. EU consumption of starch and starch derivatives was 8.. 9 million tonnes in 2012.. The European Starch Market in Figures.. AAF members constitute more than 95% of EU starch production.. The 24 AAF member companies process starch in 69 plants in 21 of the 27 EU Member States.. They process 23 million tonnes of EU agricultural materials (15 million tonnes of cereals and 8 million tonnes of starch poatoes) into 10 million tonnes of starch.. EU starch production has increased from 8.. 7 million tonnes 2004 to 10 million tonnes in 2012.. The EU consumes  ...   and 37% in non food applications, primarily paper making.. Of the 8.. 9 million tonnes of starch and starch derivatives consumed in the EU, 24% are native starches, 20% modified starches and 56% starch sweeteners.. Crash course EU starch industry.. AAF Issues.. With such a wide variety of applications for starch products it is not surprising that the EU starch industry is impacted by a wide range of EU and international policy developments.. It is the AAF’s primary role to reach internal agreement on the starch industry’s joint position on these issues and then to communicate those positions to all relevant EU stakeholders..

    Original link path: /european-starch-industry/
    Open archive

  • Title: History - AAF | AAF
    Descriptive info: History - AAF | AAF.. Although the early history of starch use is mainly unrecorded, some very early examples of its industrial use are documented.. Reference to strips of Egyptian papyrus being stuck together with a starchy adhesive date back to 4000 BC.. In 170 BC Cato described a process used by Romans for separating starch from grain and around 312 AD starch was shown to provide resistance to ink penetration in Chinese paper.. By the 16th Century starch was being widely used in Western Europe, primarily in the textile industry as a stiffener.. In 1804, Bouillon-Lagrange first reported the production of dextrin, and in 1811, Kirchoff discovered that sugar could be produced from potato starch by hydrolosis with acid, thus bringing into being the first modified  ...   remains the world s leading producer of potato starch, with European potato starch being exported to all corners of the globe.. Over the years European potato starch farmers grouped together to form agricultural cooperatives and the majority of the EU potato starch producing companies which exist today are still agricultural cooperatives.. Until the 1970s most of the EU starch which was not made from potatoes was made from imported maize (primarily) and wheat from the United States.. With the advent of the EU s Common Agricultural Policy however, the EU became largely self sufficient in wheat and maize and EU starch today is produced almost exclusively from EU agricultural raw materials.. Whilst some wheat and maize starch companies are also agricultural cooperatives, the majority are privately owned..

    Original link path: /history/
    Open archive

  • Title: The AAF - AAF | AAF
    Descriptive info: The AAF - AAF | AAF.. About us.. The European Starch Industry Association, the AAF, is the trade association which represents the interests of the EU starch industry both at European and international level.. Its membership comprises 23 EU starch producing companies, together representing more than 95% of the EU starch industry, and, in associate membership, 7 national starch industry associations.. Mission:.. The AAF’s mission is to promote and protect the interests of EU starch producers to EU and international institutions and stakeholders, in order to assure a reliable and sustainable supply of safe starch based ingredients in a fair competitive environment.. Key objectives:.. The industry s access to a sufficient supply of raw materials of good quality at competitive prices.. Fair competition between EU starch products and  ...   do not affect our freedom to operate on an equal basis with competing products.. International trade rules which maintain the competitiveness of the EU starch industry.. Role:.. Agree common EU starch industry positions amongst its members on all EU and international policy and other developments impacting the sector.. Advocate those positions to all relevant EU and international stakeholders, most notably the EU institutions, but also other involved stakeholders, including the media.. As the representative body of the EU starch industry, the AAF also plays a key role in the collection and dissemination of industry data, the management of joint research projects and the promotion of self regulation and industry best practice, through initiatives such as EFISC and the Eco-profile study.. More about the AAF.. Key Messages.. Contact the secretariat..

    Original link path: /about-us/
    Open archive

  • Title: AAF Key Messages Archives - AAF | AAF
    Descriptive info: AAF Key Messages Archives - AAF | AAF.. 8 September 2012.. The EU starch industry extracts starch from cereal grains and potatoes and processes it into hundreds of products under the overall categories of native starches, starch sweeteners and modified starches; These starches form an invaluable component of many food and non food products including confectionery and drinks, processed foods, animal feed, paper, pharmaceuticals and chemicals, for example as binding agents, sweeteners and thickeners;.. 7 September 2012.. The EU starch industry is a highly responsible industry which has established its own certification procedure to ensure the safety and quality of its products.. EU starch companies invest heavily in R D initiatives to  ...   as a result of the increasing demand for agricultural renewable alternatives to fossil-fuel components.. Starch industry is an important contributor to the EU economy.. 25 July 2012.. 5 million tons of EU cereals and 7 million tons of EU starch potatoes;.. EU decision makers can be proud of the EU starch industry.. 24 July 2012.. EU decision makers should be proud of the current and potential future contribution of the EU starch industry to the EU economy and actively support it.. In order to allow the EU starch sector to realize its potential, the EU should:.. About the EU Starch Industry.. Key figures.. History of the EU Starch Industry.. About the AAF..

    Original link path: /category/aaf-key-messages/
    Open archive


  • Archived pages: 141