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News


 

  

Vanilla 2007

November 6th-8th, 2007

Forsgate Country Club

JamesburgNJ

Click here for more information

 

 

 

(scroll down for Upcoming Events)

 

Natural Preservatives 2007

Click here for more information.

 

Vanilla Science and Technology Course

August 21st-25th, 2006

Cook College

Rutgers University

New Brunswick, NJ

Please click here for more details.

 

Natural Preservatives 2006 Amsterdam

June 6th-8th, 2006

Amsterdam Marriott Hotel

Amsterdam, The Netherlands

www.baktoflavors.com/natural2006

 

Vanilla 2005, Mexico, Veracruz, November 14-17, 2005

click here for more information

 

Natural Preservatives 2005, Princeton NJ, March 30th - 31th, 2005

click here for more information

 

Vanilla 2004, Cannes, France, September 29th-October 2nd, 2004

Vanilla 2004

 

Vanilla Science and Technology 2004, Rutgers University, August 2004

Vanilla Science and Technology

 

Vanilla 2003, Princeton, NJ, November 11th-12th, 2003

Vanilla 2003


 

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Trade Shows


 

Fancy Food Show

July 8th-10th, 2007

Javitz Center

Booth #3712

NYC, NY

 

Estella Culinary School

March 18th-22nd, 2007

Kiryat Shmuel, Israel

A week-long course with Oliver Boujar (M.O.F.)

 http://www.estella.co.il/Events.asp

 

Festival Ha'afia

February 27th-March 1st, 2007

Tel Aviv, Israel

Bakto Flavors LLC will be part of the Baking Festival organized by Al Hashulchan in Tel Aviv, Israel:

click here for more information

 

 

Kosher Fest 2006

November 14th-15th, 2006

Javitz Center

NYC, NY

Bakto Flavors will be presenting their product line at the 2006 Kosher Fest held on November 14 and 15 in the Jacob Javits Center, NYC.  We will be at the "Kosher Depot" booth, #1031.

click here for more information

 

 

Fancy Food Show

July 9th-11th, 2006

Javitz Center

NYC, NY

Bakto Flavors will be presenting it's product line at the Fancy Food Show this summer. Please visit us at Booth 5365.

 

 

Festival Ha'afia

March 2006

Tel Aviv, Israel

Bakto Flavors LLC will be part of the Baking Festival organized by Al Hashulchan in Tel Aviv, Israel:

click here for more information

 


IFT 2005

July 17th-19th 2005

New Orleans, LA

click here to view some photos of the Bakto Flavors booth.

 


 

 

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Presentations


Dr. Havkin Frenkel continues to share her knowledge in vanilla in culinary schools and classes. In March 2007 she gave a presentations at the Estella Culinary School and at the 4Chefs store in Tel Aviv, Israel

 

Dr. Havkin Frenkel gave a presentation on February 20th, 2007 at the Department of Chemistry at Rutgers University dealing how one start a career in the flavor industry.

 

Dr. Havkin-Frenkel recently gave a talk at the New Jersey chapter of WEST at Brookdale Community College, NJ. She spoke about her unique background by combining science and business. 

 

Dr. Havkin-Frenkel regularly gives talks as a guest speaker in the Entrepreneurial class in the EMBA program at Rutgers University.

 

Dr. Havkin-Frenkel has become a permanent speaker at The Estella Culinary School in Israel. This year she gave classes in March and September, 2006. 


 

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Publications


 

Vanilla: The Food of the Gods

Agro Food Industry Hi-tech, February/March 2007

Daphna Havkin-Frenkel

http://www.teknoscienze.com/testata.asp?id_testata=91

 

Post Harvest Handling and Storage of Cured Vanilla Beans

 Daphna Havkin-Frenkel and  Chaim Frenkel

click here for pdf

 

Proceedings of the First International Symposium on Natural Preservatives in Food Systems 2006

Edited by Dr. Daphna Havkin-Frenkel, Dr. Nativ Dudai, and Dr. Chaim Frenkel

 

 Dr. Daphna Havkin-Frenkel is an editor for the Proceedings of the First International Symposium on Natural Preservatives in Food Systems. The book has been published by ISHS and is now available. For more details, or to order a copy of the proceedings, go to www.ishs.org

 

frontpage

 

 

Natural Preseravtives in Oregano

Dudai, N.; Segev, D.; Havkin-Frenkel, D.; Eshel, A. (2006) Genetic variation of phenolic compounds content, essential oil composition and anti oxidative activity in Israel-grown Mentha longifolia L.

Published in Proceedings of the First International Symposium on Natural Preservatives in Food Systems, by ISHS

www.ishs.org 

 

 

New Genes from Vanilla

Li, H.M., Rotter, D., Hartman, T.G., Pak, F.E , Havkin-Frenkel, D., Belanger, F.C. (2006) Evolution of novel O-methyltransferases from the Vanilla planifolia caffeic acid O-methyltransferase, Plant Mol Biol, Accepted for publication.

 

New Information About Vanillin

Frenkel, C., and  Havkin-Frenkel, D. (2006) The Physics and Chemistry of Vanillin, Perfumer and Flavorist. Vol. 31, pg. 28-36 

 

Daphna Havkin-Frenkel is featured in Chemical and Engineering News Magazine:

click here for more information

 

Vanilla, The Proceeding of the First International Congress can be purchased from the following website. 

www.allured.com/bookshelf

 

The State of Vanilla

Perfumer and Flavorist, November/December 2005

www.PerfumerFlavorist.com 

 

An article by Dr. Daphna Havkin-Frenkel et. al. appears in the May issue of Perfumer and Flavorist

click here for their website

 

Chemistry and Physics of Vanillin in Personal Care Applications.

Symposium on High Function Naturals, New York, NY April 13, 2004

http://www.cosmeticpackaginganddesign.com/meetings/meetings.htm

 

Chaim Frenkel - click here to email.

Abstract: A tendency to aggregate influences the behavior of vanillin, a primary aroma constituent in vanilla flavor. Aggregation, that is, propensity for self-association restrains the volatility of vanillin (below a critical temperature) and the escape tendency from aqueous solutions. Escape tendency of vanillin in water is proportional to the solubility of the compound and solubility, in turn, is enhanced by alkaline conditions and increase in temperature. Enhanced solubility augments also the chemical reactivity of the carbonyl group in vanillin, e.g., Schiff base formation, thereby leading to depletion and negation of aromatic efficacy of vanillin. Conditions, which influence aggregation or solubility of vanillin in aqueous media, may determine the physical and chemical fate of vanillin in formulations for personal care products.

 

A hairy tissue produces vanillin

Israel Journal of Plant Sciences Vol. 51 2003 pp. 157–159.

A unique secretory tissue produces the most important flavoring agent. Vanillin accumulates in the secretion around the seeds in the mature fruit of the vanilla orchid. A unique secretory tissue that is composed of closely packed unicellular hairs is located in the three gaps between the placentas along the central fruit cavity. These cells contain enzymes that are involved in vanillin biosyntheis and seem to be responsible for vanillin secretion.

Click here to view pdf

 

Interrelation of curing and botany in Vanilla (Vanilla planifolia) bean.

The fruit of the climbing orchid Vanilla planifolia (vanilla bean) is used for the  commercial production of the prized vanilla flavor, consisting of vanillin and other numerous flavor compounds, with the use of a curing process. However, present curing methods yield only a fraction of the vanilla flavor from flavor precursors in green beans. Studies on the botany of vanilla beans revealed that flavor precursors are found in the bean interior, where they are secreted onto the placental region around the seeds, whereas hydrolytic or other degradative enzymes, which catalyze the release of the flavor precursors to flavor compounds, are localized mostly in the outer fruit wall region. This insight suggests that the objective of killing, the first curing stage carried out by hot water scalding, freezing or by other methods, is to disorganize the bean tissue, such that contact is created between substrates and their respective enzymes. Sweating, a subsequent step in curing, entailing high temperatures (usually around 45º to 65º C) and high humidity, provides conditions for enzyme-catalyzed production of flavor compounds and also for non-enzymatic reactions. The objective of the final curing steps, including drying and conditioning, is to dry the cured beans to preserve the formed flavor compounds. Further understanding on the botany and curing of the vanilla bean may render a full recovery of flavor from the flavor precursors in vanilla beans and, subsequently, significant economic gains.

Click here to view pdf

 

 

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Updates


April 19 to May 4, 2004

A trip to Veracruz, Mexico.  Daphna Havkin-Frenkel and Chaim Frenkel visited the growing area and curing facilities in Papantla. Click here to see pictures.

 

CD's for Sale!

 

Missed one of our meetings? You can now buy a CD and the meeting proceedings. For more information, contact us at daphnahf@aesop.rutgers.edu and (732) 932-9711 ext. 349 

 

CD's for sale include:
Vanilla 2003

Vanilla 2004

Vanilla 2005

Natural Preservatives 2005

Natural Preservatives 2006

 

Bakto Flavors expands its activity to the Middle East and Europe

Bakto Flavors LLC has opened up a branch in Israel and Turkey. The company intends to build a facility to manufacture vanilla products and export them to other countries in the region.

 

Bakto Flavors LLC Vanilla Line

Bakto Flavors now offers a line of vanilla specialty products to the flavor and fragrance industry.  Bakto Flavors gourmet vanilla line products are marketed and distributed only in the US, Israel, and Turkey.

 


 

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Bakto Flavors, LLC 2004.  Website designed by David Rotter