6. Roles
Regulators
BuyerSeller
Govt impose regulation
that case increase in
cost of inputs
Manufacturer increase
prices
Consumer ask for
solution
The consumer in west is
taken care
The consumer in east is
abandoned
Government is finding short cuts by imposing regulatory duties, instead of improving
efficiencies; end result higher cost products to consumer
9. Milk
• Farm gate
• Consumer End
• Result
Raw Milk Comparison 2017
Punjab at Farm gate PKR >56/ Ltr
Karachi at Farm gate PKR >76/ Ltr
Global (Germany, US, NZ) PKR <49/ Ltr
However quality of raw milk in Punjab is highly
questionable
Situation 2017
Loose un-processed milk PKR 70 - 110/ Ltr
Locally Processed milk PKR 120/ Ltr
Imported Processed milk PKR 180 -200/ Ltr
Solutions 2017
Tea Whiteners, Dairy Drinks PKR 80/ Ltr
Government is imposing restrictions to access of right price products
Industry struggling to meet consumer requirements through alternates
10. “There are no rules of architecture for a castle in the clouds.”
The Market Size
• >0.2 Billion kg of Tea leave
• >2.0 Billion ltr of Tea Whitener
• >20 Billion ltr of Water
• >200 Billion cup of tea
• If priced at PKR 10 per cup, the cost of tea drinking
is 2 Trillion a year or ~5.5 billion a day
• Creating a need to give cost effective functional
solution
11. Let’s Look at Labels
We do not deserve such
products. Regulations are
silent on such products to
produce locally
Vegetable oils imports ~ 3.4 million tons
Total vegetable oil used in Tea whiteners ~ 0.04 million tons
~ 1.17 % is harmful Rest of 3.36 million tons is healthy
12. Recombined UHT Milk
One can import recombined UHT milk with all kind of additives but can not produce in Pakistan
15. Feb. 2002 SIH/ PGIA/ 2001 15
• New Ball game is about creating solutes, suspensoids and
emulsoids as coated particle as human food, animal feed, or
plant nutrition through a controlled mechanism.
The Job is Difficult
18. Force Character Origin Influenced by
van der waals Attraction
Permanent of fluctuating
dipole
Refractive Index, Dielectric
Constant
Electrostatic Repulsion Surface charge Ionic Strength, pH
Steric Repulsion Adsorbed polymers Polymer coverage & solubility
Bridging Attraction Adsorbed polymers Polymer coverage
Depletion Attraction
Non Adsorbed polymers
micelle
Molecular weight, Polymer,
polydispersity
Polyelectrolytes
Repulsion or
Attraction
Adsorbed polyelectrolytes
Ionic Strength, polyelectrolyte
coverage
Hydrobhobic Attraction Water-water Affinity
Solvent properties, Surface
Hydrophobicity
Hydration Replusion Dehydration of polar group
Emulsifier head group,
Crystallinity
Protrusion Repulsion
Reduction in movement of
emulsifier normal to the
interface
Fluidity of the layer, head group
size, Oil/ Water interfacial tension
20. Protein load
Then the protein load was calculated by using the equation:
Г= (p * ρf) / (A * v)
where :
Г = protein load (mg/m2)
P = protein content of the cream layer (mg/g)
Ρf = density of milk fat (0.916g/ml at 20°C)
A = surface area (m2) of 1 ml of fat
V = fat fraction of the cream layer (g/g)
Emulsion stability index / creaming index
The stability index was calculated as:
ESI = Fs/Fo x 100
where:
Fo = fat concentration in the original emulsion
Fs = the concentration of fat in the serum after centrifugation at 1,400xg for 30 min at room
temperature
