Food Macromolecules and Colloids
Language: English
Published by ROYAL SOCIETY OF CHEMISTRY, 1995
- Hardcover
- New

Condition: New
£ 121.37
Quantity: Over 20 available
Add to basketItem description from seller
This book presents the very latest research in the area and is unique in covering both proteins and polysaccharides in the same volume.InhaltsverzeichnisIntroduction Adsorbed Layers Protein Interactions and Functionality Emulsions.
Seller Inventory # 595098314
- Title
- Food Macromolecules and Colloids
- Author
- Dickinson, Eric
- Publisher
- ROYAL SOCIETY OF CHEMISTRY
- Publication year
- 1995
- Condition
- New
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 085404700X
- ISBN 13
- 9780854047000
This book presents the very latest research in the area and is unique in covering both proteins and polysaccharides in the same volume.
"Synopsis" may belong to another edition of this title.
Excerpt. © Reprinted by permission. All rights reserved.
Food Macromolecules and Colloids
By E. Dickinson, D. LorientThe Royal Society of Chemistry
All rights reserved.
Contents
INTRODUCTORY LECTURE Recent Trends in Food Colloids Research E. Dickinson, 1,
Adsorbed Layers,
INVITED LECTURE Structure and Properties of Adsorbed Layers in Emulsions Containing Milk Proteins D. G. Dalgleish, 23,
INVITED LECTURE Structure of Proteins Adsorbed at an Emulsified Oil Surface M. Sltimizu, 34,
A Phenomenological Model for the Dynamic Interfacial Behaviour of Adsorbed Protein Layers G. A. van Aken, 43,
Association of Chymosin with Adsorbed Caseins A, L. de Roos, P. Walstra, and T. J. Geurts, 50,
Surface Activity and Competitive Adsorption of Milk Component 3 and Porcine Pancreatic Lipase at the Dodecane–Water Interface J.-L. Courthaudon, J.-M. Girardei, C. Chapai, D. Lorient and G. Linden, 58,
Application of Polymer Scaling Concepts to Purified Gliadins at the Air–Water Interface J- Hargreaves, R. Douillard, and Y. Popineau, 71,
A Neutron Reflectivity Study of the Adsorption of β-Casein at the Air–Water Interface P. J. Atkinson, E, Dickinson, D. S. Horne, and R. M. Richardson, 77,
Effect of Temperature on Lipid–Protein Interactions at the Oil–Water Interface J.-L. Gelin. P. Tainturier, L. Poyen, J.-L. Counhaudon, M. Le Meste, and D. Lorient, 81,
Modification of the Interfacial Properties of Whey by Enzymic Hydrolysis of the Residual Fat C. Blecker, V. Cerne, M. Paquot, G. Lognay, and A. Sensidoni, 85,
Influence of Charge on the Adsorption of Proteins to Surfaces J. Leaver, D. S. Horne, C. M. Davidson, and D. V. Brooksbank, 90,
Surface Properties of the Milk Fat Globule Membrane: Competition between Casein and Membrane Material S, Chazelas, H. Razafindralambo, Q. Dumont de Chassart, and M, Paquot, 95,
Surface-active Properties of Mixed Protein Films Containing Caseinate + Gelatin V. B. Galazka, B. T. O'Kennedy, and M. K. Keogh, 99,
Protein Adsorption and Protein–Monoglyceride Interactions at Fluid–Fluid Interfaces J, M. Rodriguez Palino and M. R. Rodriguez Niño , 103,
Destabilization of Monoglyceride Monolayers at the Air–Water Interface: Structure and Stability Relationships J, M. Rodriguez Patino and J. de la Fuente Feria, 109,
Competitive Adsorption of Spherical Particles of Different Sizes by Molecular Dynamics E. G. Pelan and E. Dickinson, 114,
Protein Interactions and Functionality,
INVITED LECTURE Protein–Aroma Interactions S. Langourieux and J. Crouzet, 123,
Some Changes to the Properties of Milk Protein Caused by High-Pressure Treatment D. E. Johnston and R. J. Murphy, 134,
Surface Energy at the Ice-Solution Interface for Systems Containing Antifreeze Biopolymers D. S. Reid. W. L. Kerr, J. Zhao, and Y. Wada, 141,
Studies of Interactions between Casein and Phospholipid Vesicles Y. Fang and D. G. Dalgleish, 146,
Effect of Protein on the Retention and Transfer of Aroma Compounds at the Lipid–Water Interface B. A. Harvey, C. Druaux, and A. Voilley, 154,
Emulsifying and Oil-binding Properties of the Enzymic Hydrolysate of Bovine Serum Albumin M. Saito, 164,
Conformational Stability of Globular Proteins: A Differential Scanning Calorimetry Study of Whey Proteins P. Relkin, A. Muller, and B. Launay, 167,
Thermal Denaturation and Aggregation of β-Lactoglobulin Studied by Differential Scanning Calorimetry M. A. M. Hoffmann, P. J. J. M. van Mil. and C. G. de Kruif, 171,
Changes in Molecular Structure and Functionality during Purification and Denaturation of Faba Bean Proteins H. M. Rawel and G. Muschiolik, 178,
Microstructural, Physico-chemical, and Functional Properties of Commercial Caseinates P. Bastier, E. Dumay, and J.-C. Cheftel, 182,
Biochemical and Physico-chemical Characteristics of the Protein Constituents of Crab Analogues Prepared by Thermal Gelation or Extrusion Cooking M. Thiebaud, E. Dumay, and J.-C. Cheftel, 189,
Interactions between Fat Crystals and Proteins at the Oil–Water Interface L. G. Ogden and A. J. Rosenthal, 194,
Emulsions,
INVITED LECTURE Surface Structures and Surface-active Components in Food Emulsions B. Bergenstahl. P. Fäldt, and M. Malmsten, 201,
Ultrasonic Studies of the Creaming of Concentrated Emulsions E. Dickinson, J. G. Ma, V. J. Pinfield, and M. J. W. Povey, 223,
Formulation and Properties of Protein-Stabilized Water-in-Oil-in-Water Multiple Emulsions J. Evison, E. Dickinson, R. K. Owusu Apenten, and A. Williams, 235,
Effect of Non-Starch Polysaccharide on the Stability of Model Physiological Emulsions A. Fillery-Travis, L. Foster, S. Moulson, M.Garrood, S.Clark, and M. Robins, 244,
Investigation of the Function of Wbey Protein Preparations in Oil-in-Water Emulsions G. Muschiolik, S. Dräger, H. M. Rawel, P. Gunning, and D. C. Clark, 248,
Shear Induced Instability of Oil-in-Water Emulsions A. Williams and E. Dickinson, 252,
Surfactant–Protein Competitive Adsorption and Electrophoretic Mobility of Oil-in-Water Emulsions J. Chen, J. Evison, and E. Dickinson, 256,
Osmotic Pressure of Emulsions Containing Polysaccharide + Non-ionic or Anionic Surfactants E. Dickinson, M. I. Goller, and D. J. Wedlock, 261,
Interfacial and Stability Properties of Emulsions: Influence of Protein Heat Treatment and Emulsifiers E. Dickinson and S.-T. Hong, 269,
Foams,
Surface and Bulk Properties in Relation to Bubble Stability in Bread Dough J. J. Kokelaar, T. van Vliet, and A. Prins, 277,
Comparison of the Foaming and Interfacial Properties of Two Related Lipid-binding Proteins from Wheat in the Presence of a Competing Surfactant F. Husband, P. J. Wilde, D. Marion. and D. C. Clark, 285,
Reflectance Studies on Ice-Cream Models R. D. Bee and R. J. Birkett, 297,
Disproportionate in Aerosol Whipped Cream M. E. Wijnen and A. Prins, 309,
Determination of Protein Foam Stability in the Presence of Polysaccharide E. Izgi and E. Dickinson, 312,
Bubble Growth on an Active Site: Effect of the Cavity Volume A. F. Zuidberg and A. Prins, 316,
Mixed Biopolymer Systems,
INVITED LECTURE Thermal Behaviour of Kappa-Carrageenan + Galactomannan Mixed Systems P. B. Fernandas, M. P. Gonçalves. and J.-L. Doublier, 321,
Whey Protein + Polysaccharide Mixtures: Polymer Incompatibility and Its Application A, Syrbe, P. B. Fernandes, F. Dannenberg. W. Bauer, and H. Klostermeyer, 328,
Effect of Sodium Caseinate on Pasting and Gelation Properties of Wheat Starch C. Marzin, J.-L. Doublier, and J. Lefebvre, 340,
Colloidal Stability and Sedimentation of Pectin-Stabilized Acid Milk Drinks T. P. Kravtchenko, A. Parker, and A. Trespoey, 349,
Decrease of In Vitro Hydrolysis of Soybean Protein by Sodium Carrageenan J. Mouécoucou, C. Villaume, H. M. Bau A. Schwertz, J. P. Nicolas. and L. Méjean, 356,
Gels and Networks,
INVITED LECTURE The Importance of Biopolyniers in Structure Engineering A.-M. Hermansson, 363,
INVITED LECTURE Physical Chemistry of Heterogeneous and Mixed Gels V. J. Morris and G. J. Brownsey, 376,
Investigation of Sol–Gel Transitions of β-Lactoglobulin by Rheological and Small-angle Neutron Scattering Measurements D. Renard, M. A. V. Axelos, and J. Lefebvre, 390,
High Pressure Gelation of Fish Myofibriliar Proteins A. Carlez, J. Borderias, E. Dumay, and J.-C. Cheftel, 400,
Gelation of Protein Solutions and Emulsions by Transglutaminase Y. Matsumura, Y. Chanyangvorakul, T. Mori, and M. Motoki, 410,
Sintering of Fat Crystal Networks in Oils D. Johansson, B. Bergenståhl, and E. Lundgren, 418,
Thermal Gelation of Sunflower Proteins A. C. Sánchez and J. Burgos, 426,
Binding of Calcium Ions by Pectins and Relationship to Gelation C. Garnier, M. A. V. Axelos, and J.-F. Thibault, 431,
Heat-induced Denaturation and Aggregation of β-Lactoglobulin: Influence of Sodium Chloride M. Verheul, S. P. F. M. Roefs, and C. G. de Kruif, 437,
Rheological and Mechanical Properties,
INVITED LECTURE Mechanical Properties of Concentrated Food Gels T. van Vliet, 447,
Scaling Behaviour of Shear Moduli during the Formation of Rennet Milk Gels D. S. Horne, 456,
Sol–Gel Transition of ι-Carrageenan and Gelatin Systems: Dynamic Visco-elastic Characterization C. Michon, G. Cuvelier, B. Launay, and A. Parker, 462,
Effect of Retrogradation on the Structure and Mechanics of Concentrated Starch Gels C. J. A. M. Keetels, T. van Vliet, and H. Luyten, 472,
Mechanical Properties of Thermo-reversible Gels in Relation to their Structure and the Conformations of their Macromolecules E. E. Braudo and I. G. Plashchina, 480,
Effect of Hydrocolloid Concentration on Mechanical Behaviour of Orange Gels S. M. Fiszman, M. C. Trujillo, and L. Durán, 488,
Effect of Starter Culture on Rheology of Yoghurt H. Rohm, 492,
Rheology of Mixed Carrageenan Gels: Opposing Effects of Potassium and Iodide Ions A. Parker, 495,
Rheology of Semi-sweet Biscuit Doughs G. Oliver and S. S. Sahi, 499,
Bulk and Surface Rheologicai Properties of Wafer Batters G. Oliver and S. S. Sahi, 503,
Effect of Dry Ultra-fine Size Reduction on Physico-chemical Properties of Pea Starch S. Jacqmin and M. Paquot, 507,
Influence of Fat Globule Size on the Rheological Properties of a Model Acid Fresh Cheese C. Sanchez, K. Maurer, and J. Hardy, 512,
Glasses,
INVITED LECTURE Influence of Macromolecuies on the Glass Transition in Frozen Systems D. Simatos, G. Blond, and F. Martin, 519,
Phenomenon of Enthalpy Relaxation at the Glass Transition Temperature in Granular Starches C. C. Seow, 534,
Kinetic Processes in Highly Viscous, Aqueous Carbohydrate Liquids T. R. Noel, R. Parker, and S. G. Ring, 543,
Calculation of Glass Transition Temperature of Food Proteins and Plasticizer Effects of Different Ingredients Yu. L Malveev, 552,
Water Adsorption and Plasticization of Amylopectin Glasses K. Jouppila, T. Ahonen, and Y. Roos, 556,
Influence of Moisture Content on Glass Transition Temperature of the Amorphous Matrix in 'Xixona Turrón' N. Martínez, M. P. Betrán, and A. Chiralt, 560,
Phase Transitions of Tapioca Starch V. Garcia, A. Buleon, P. Colonna, G. Della Valle, and D. Lourdin, 566,
CONCLUDING REMARKS D. Lorient, 572,
Subject Index, 575,
CHAPTER 1
Structures and Properties of Adsorbed Layers in Emulsions Containing Milk Proteins
By Douglas G. Dalgleish
DEPARTMENT OF FOOD SCIENCE, UNIVERSITY OF GUELPH, GUELPH, ONTARIO NIG 2W1, CANADA
1 Introduction
It is probably no exaggeration to say that there are more papers written on the adsorption and surfactant properties of milk proteins than on the same properties of all other food proteins put together. As a result, we understand more of the behaviour of the milk proteins than of most other groups of food proteins. For example, descriptions have been given of systems which contain not only protein and oil but other components such as small molecule surfactants (Tweens, lecithins, glycerol monoesters). Most of this research has been performed in the course of the last 15 years, and has coincided with an increase in the industrial uses of dairy proteins in food emulsions, and a more general interest in the emulsifying properties of proteins.
For the researcher, milk provides a number of proteins of different structures and properties which can be fairly readily separated from one another (in the laboratory, at least). The major proteins in milk, the caseins (αs, β and κ), generally lack large amounts of regular structure; they are considered to be rather flexible molecules, a property which is likely to enhance their surfactant properties. In contrast to the caseins, there are the whey, or serum, proteins, (α-lactalbumin, β-lactoglobulin, bovine serum albumin and immunoglobulins) which are characterized by well defined three-dimensional structures held together by disulfide bridges; these proteins are much more rigid than the caseins. The use of individual proteins, and mixtures of them, to prepare emulsions may potentially allow for the formation of particles having a range of structures and potential functionalities, although this has still to be established in detail.
Most of the research has so far been performed using single purified proteins, or on simple mixtures of them; however, it should be remembered that in milk the caseins naturally form aggregated particles (the casein micelles), and that these can also be used to emulsify fats and oils, as in homogenized milks. Although the latter have received comparatively little research attention relative to other model emulsions, they may become of increased importance, since it is now possible to use microfiltration techniques to isolate a slightly modified micellar fraction from milk; the functional properties, including emulsification, of this fraction therefore need to be established.
This review deals with the properties of the different milk proteins adsorbed to oil–water interfaces. In particular, it contrasts the behaviour of the whey proteins and the caseins in terms of adsorption, and it describes how this may affect the structures of the adsorbed layers of protein at the oil–water interface.
2 Protein Adsorption and Particle Sizes in Emulsions
Both of the major whey proteins, β-lactoglobulin and α-lactalbumin, adsorb to oil–water interfaces and are capable of giving stable emulsions. Indeed, singly or in combination, these proteins are excellent emulsifying agents, and their emulsions are only a little less stable than those produced using caseins. For emulsions prepared under the same conditions (concentrations of oil and protein, pH, homogenization pressure), the droplet sizes in the whey protein emulsions are somewhat greater than those in the casein-stabilized emulsions when the concentration of protein is low (< 1 %), but identical at higher concentrations (Figure 1). This Figure also emphasizes the effect of the concentration of protein on the sizes of the emulsion droplets. It has been known in practice that such a relationship exists, but it has been recently established that the protein concentration affects not only the droplet sizes, but also the protein load (amount of protein per unit area of the oil–water interface); it therefore may also potentially affect the properties of the emulsion droplets.
Figure 2 shows that in emulsions prepared with 20 wt% oil and whey protein in the concentration range 0–3 wt%, the surface concentration (Γ) increases in a series of steps, from 1.5 to 3 mg m-2 as the concentration of protein in the mixture is increased from 0.3 to 3 wt%. It is possible that the last of these steps may arise from multilayer formation, but the others appear to arise from conformational rearrangement of the protein, or different spatial distribution of the protein molecules at the interface. In casein-stabilized emulsions, the surface concentration of protein depends even more strongly on the total concentration of protein in the emulsion. It is possible to make a stable emulsion containing casein when the surface concentration is as little as 1 mg m-2 (Figure 2). That is, if droplets are coated with less than that amount of casein, they will coalesce until the surface area has decreased sufficiently for there to be enough casein to cover it at about this minimum level of Γ. For an emulsion containing 20 wt% oil, the lower limit of the casein concentration is about 0.3%. However, as the amount of casein increases, so does the surface concentration, until an upper limit is reached at about 3 mg m-2, when the casein concentration is about 2%. Unlike the results found for whey proteins, Γ increases smoothly with the concentration of casein, and there are no steps in the function to suggest multilayer formation. The results from both sets of proteins show that, by careful manipulation of the homogenization conditions, and the concentrations of oil and protein, it is possible to produce a range of emulsions with different protein surface concentrations.
3 Competition between Proteins during and after Emulsion Formation
Once the emulsion has been formed, and the proteins have adsorbed, it is generally accepted that the adsorption process is largely irreversible, and that, in the absence of other agents, adsorbed proteins will not wash off the interface. It is possible that β-casein is an exception to this rule: exchange of labelled β-casein between the solution and the interface has been demonstrated. Also, extremely thorough washing of latex particles to which β-casein has adsorbed, by passing them through a long column, reduces the surface concentration from 3 mg m-2 to 1 mg m-2. It is not established whether a similar washing phenomenon occurs when the protein is adsorbed to oil–water interfaces.
(Continues...)
Excerpted from Food Macromolecules and Colloids by E. Dickinson, D. Lorient. Copyright © 1995 The Royal Society of Chemistry. Excerpted by permission of The Royal Society of Chemistry.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
"About the title" may belong to another edition of this title.
Shipping rates from Germany to U.S.A.
| Item | 26 to 60 business days | 26 to 60 business days |
|---|---|---|
| First item | £ 40.88 | £ 40.88 |
Payment methods
- Bank Wire Transfer
- Check
- Paypal
Store description
Online Handel nur mit Neubüchern
Seller's business information
Moluna GmbH
Engberdingdamm 27
Greven, Germany 48268
About Us
Legal website operator identification:
Moluna GmbH
Represented by the general manager Helge Blischke
Engberdingdamm 27
48268 Greven
Germany
Telephone: 02571/5698933
Telefax: 02571/5698930
E-Mail: abe@moluna.de
VAT No.: DE296281834
listed in the commercial register of the local court Steinfurt
Commercial register number - Part B of the commercial register - 10553
We are a member of the initiative „FairCommerce“ since 24.07.2015.
For more information, see: www.haendlerbund.de/faircommerce.
Terms of sale
Instructions for revocation/
Standard Business Terms and customer information/ data protection declaration
Revocation right for consumers
(A ‘consumer’ is any natural person who concludes a legal transaction which, to an overwhelming extent, cannot be attributed to either his commercial or independent professional activities.)
Instructions for revocation
Revocation right
You have the right to revoke this contract within one month without specifying any reasons.
The revocation period is one month with effect from the day,
-
on which you or a third party nominated by you, which is not the carrier, had taken possession of the products, provided you had ordered one or more products within the scope of a standard order and this/these product/products is/are delivered uniformly;
-
on which you or a third party nominated by you, which is not the carrier, had taken possession of the last product, provided you had ordered several products within the scope of a standard order and these products are delivered separately;
-
on which you or a third party nominated by you, which is not the carrier, had taken possession of the last part delivery or the last unit, provided you had ordered a product, which is delivered in several part deliveries or units;
In order to exercise your revocation right, you must inform us (Moluna GmbH, Engberdingdamm 27, 48268 Greven, Telephone number: 02571/5 69 89 33, Fax number: 02571/5 69 89 30, E-Mail address: abe@moluna.de) of your decision to revoke this contract by means of a clear declaration (e.g. a letter sent via post, fax or email). You can use the enclosed specimen revocation form for this, which however is not mandatory.
In order to safeguard the revocation period, it is sufficient that you send the notification about the exercise of the revocation right before the expiry of the revocation period.
Consequences of the revocation
If you revoke this contract, we shall repay all the payments, which we received from you, including the delivery costs (with the exception of additional costs, which arise from that fact that you selected a form of delivery other than the most reasonable standard delivery offered by us), immediately and at the latest within 14 days from the day on which we received the notification about the revocation of this contract from you. We use the same means of payment, which you had originally used during the original transaction, for this repayment unless expressly agreed otherwise with you; you will not be charged any fees owing to this repayment.
We can refuse the repayment until the products are returned to us or until you have furnished evidence that you have sent the products back to us, depending on whichever is earlier.
You must return or transfer the products to us immediately and, in any case, at the latest within 14 days with effect from the day on which you inform us of the revocation of this contract. The deadline is maintained if you send the products before the expiry of the 14 day deadline.
You bear the direct costs for returning the products.
You must pay for any depreciation of the products only if this depreciation can be attributed to any handling with you that was not necessary for checking the condition, features and functionality of the products.
Criteria for exclusion or expiry
The revocation right is not available for contracts
for delivery of products, which are not prefabricated and for whose manufacturing an individual selection or stipulation by the consumer is important or which are clearly tailored to the personal requirements of the consumer;
for delivery of products, which can spoil quickly or whose use-by date would be exceeded quickly;
for delivery of alcoholic drinks, whose price was agreed at the time of concluding the contract, which however can be delivered 30 days after the conclusion of the contract at the earliest and whose current value depends on the fluctuations in the market, on which the entrepreneur has no influence;
for delivery of newspapers, periodicals or magazines with the exception of subscription contracts.
The revocation right expires prematurely in case of contracts
for delivery of sealed products, which are not suitable for return for reasons of health protection or hygiene if their seal has been removed after the delivery;
for delivery of products if they have been mixed inseparably with other goods after the delivery, owing to their condition;
for delivery of sound or video recording or computer software in a sealed package if the seal has been removed after the delivery.
Specimen - revocation form
(If you wish to revoke the contract, please fill up this form and send it back to us.)
-
To Moluna GmbH, Münsterstr. 105, 48268 Greven, Fax number: 02571/5 69 89 30, Email address: abe@moluna.de :
-
I/we () herewith revoke the contract concluded by me/ us () regarding the purchase of the following products ()/
the provision of the following service () -
Ordered on ()/ received on ()
-
Name of the consumer(s)
-
Address of the consumer(s)
-
Signature of the consumer(s) (only in case of a notification on paper)
-
Date
(*) Cross out the incorrect option.
Standard Business Terms and customer information / data protection declaration
I. Standard business terms
§ 1 Basic provisions
(1) The following terms and conditions of business apply for all contracts concluded with us as the supplier (Moluna GmbH) via the websites AbeBooks and/or ZVAB. Unless otherwise agreed, the inclusion of your own terms and conditions is explicitly rejected.
(2) A ‘consumer’ in the sense of the following regulations is every natural person who concludes a legal transaction which, to an overwhelming extent, cannot be attributed to either his commercial or independent professional activities. The term ‘businessman’ refers to every natural person, legal person or legally responsible partnership that concludes a legal transaction in pursuance of his/its independent professional or commercial activity.
§ 2 Conclusion of the contract
(1) The subject-matter of the contract is the selling of products .
(2) If an article is placed by us with AbeBooks or ZVAB, the activation of the page on AbeBooks or ZVAB shall involve the binding offer to conclude a contract under the terms and conditions contained in the article page.
(3) The contract shall become effective via the online shopping cart system as follows:
The products intended for purchase are moved to the "shopping cart". You can select the "Shopping Cart" using the appropriate buttons on the navigation bar and make changes there at any time.
After calling up the “Checkout” page and entering the required personal data and payment and shipping conditions, all order information is then displayed again on the order summary page.
Before submitting the order, you have the ability once more to review or change any information here (you may also use the "back" button on the Internet browser), or to cancel the purchase.
By clicking the “Buy now” button to submit the order, you declare your legally binding acceptance of the order which makes the contract effective.
(4) The execution of the order and the sending of all the details necessitated by the conclusion of the contract take place via e-mail, in a partially-automated manner. Consequently, you have to ensure that the e-mail address that you have deposited with us is the correct one, and that the receipt of the respective e-mails is guaranteed. In particular, you have to ensure that the respective e-mails are not blocked by a SPAM filter.
§ 3 Right of retention, reservation of proprietary rights
(1) You can only exercise a right of retention if the situation in question involves claims arising from the same contractual relationship.
(2) The goods remain our property until the purchase price is paid in full.
(3) If you are a businessman, the following conditions also apply:
a) We retain ownership of the goods until all the claims arising from the ongoing business relationship have been settled in full. The goods subject to retention of title may not be pledged or transferred by way of security before ownership of the said goods changes hands.
b) You can re-sell the goods within the framework of an orderly transaction. In this regard, you hereby cede all the claims amounting to the magnitude of the billing amount that accrue to you as a result of the re-selling operation to us, and we accept the cession. Furthermore, you are authorised to collect the claim in question. However, insofar as you do not discharge your payment obligations in an orderly fashion, we reserve the right to collect the claim ourselves.
c) In a situation involving the combination and amalgamation of the goods subject to retention of title, we acquire co-ownership of the newly-formed item. This co-ownership corresponds to the ratio that exists between the invoice value of the goods subject to retention of title and the other processed items at the time of processing.
d) If you make a request of this nature, we shall be obligated to release the securities that are due to us, to the extent that the realisable value of our securities exceeds the claim to be secured by more than 10%. We are responsible for selecting the securities to be released.
§ 4 Warranty
(1) The statutory warranty rights are applicable.
(2) As a consumer, you are requested to promptly check the product for completeness, visible defects and transport damage as soon as it is delivered, and promptly disclose your complaints to us and the shipping company in writing. Even if you do not comply with this request, it shall have no effect on your legal warranty claims.
(3) If a characteristic of the goods deviates from the objective requirements, the deviation shall only be deemed to be agreed if you were informed of the same by us before submitting the contractual declaration and the deviation was expressly and separately agreed between the contracting parties.
(4)
Insofar as you are an entrepreneur, the following shall apply in deviation from the above warranty provisions:
a) Only our own specifications and the manufacturer's product description shall be deemed agreed as the quality of the goods, but not other advertising, public promotions and statements by the manufacturer.
b) In the event of defects, we shall, at our discretion, provide warranty by rectification of the defect or subsequent delivery. If the rectification of defects fails, you may, at your option, demand a reduction in price or withdraw from the contract. The rectification of defects shall be deemed to have failed after a second unsuccessful attempt, unless the nature of the goods or the defect or other circumstances indicate otherwise. In the event of rectification of defects, we shall not be obliged to bear the increased costs arising from the transport of the goods to a place other than the place of performance, unless such transport is in accordance with the intended use of the goods.
c) The warranty period shall be one year from delivery of the goods. The shortening of the period shall not apply
- for culpable damage attributable to us arising from injury to life, limb or health and for other damage caused intentionally or by gross negligence;
- insofar as we have fraudulently concealed the defect or have assumed a guarantee for the quality of the item;
- in the case of items which have been used for a building in accordance with their customary use and have caused its defectiveness;
- in the case of statutory rights of recourse that you may assert against us in connection with rights arising from defects.
§ 5 Choice of law, place of fulfilment, jurisdiction
(1) German law shall apply. This choice of law only applies to customers if it does not result in the revocation of the protection guaranteed by the mandatory provisions of the law of the country in which the respective customer’s usual place of residence is located (benefit-of-the-doubt principle).
(2) If you are not a consumer, but a businessman, a legal entity under public law or an institutional fund governed by public law, our place of business is the place of jurisdiction as well as the place of fulfilment for all services that follow from the business relationships that exist with us. The same condition applies to situations in which you are not associated with a general place of jurisdiction in Germany or the EU, as well as situations in which the place of residence or the usual place of residence is not known at the time of commencement of proceedings. This has no bearing on the capacity to call upon the court associated with another place of jurisdiction.
(3) The provisions of the UN Convention on Contracts for the International Sale of Goods are explicitly inapplicable.
II. Customer information
- Identity of the seller
Moluna GmbH
Engberdingdamm 275
48268 Greven
Germany
Telephone: 02571/5698933
E-Mail: abe@moluna.de
- Information regarding the conclusion of the contract
The technical steps associated with the conclusion of the contract, the contract conclusion itself and the correction options are executed in accordance to the regulations "conclusion of the contract" in our standard business terms (part I.).
- Contractual language, saving the text of the contract
3.1 Contract language shall be English.
3.2 The complete text of the contract is not saved with us. Before the order is sent, the contract data can be printed out or electronically saved using the browser’s print function. After the order is received by us, the order data, the legally-mandated details related to distance selling contracts and the standard business terms are re-sent to you via e-mail.
- Main features of the product or service
The key features of the goods and/or services can be found in the respective quote.
- Prices and payment arrangements
5.1 The prices mentioned in the respective offers represent total prices, as do the shipping costs. They include all the price components, including all the incidental taxes.
5.2 The dispatch costs that are incurred are not included in the purchase price. They can be viewed by clicking the appropriate button on our website or in the respective quote, are shown separately over the course of the order transaction and must additionally be borne by you, insofar as free delivery is not confirmed.
5.3 The payment methods that are available to you are shown by clicking the appropriate button on our website or are disclosed in the respective quote.
5.4 Unless otherwise specified for the respective payment methods, the payment claims arising from the contract that has been concluded become payable immediately.
- Delivery conditions
6.1 The delivery conditions, delivery date and existing supply restrictions, if applicable, can be found by clicking the appropriate button on our website or in the respective quote.
Unless a different period is specified in the item description or our delivery conditions, the goods are delivered within 3-5 days after the conclusion of the contract (in case an advance payment has been agreed upon, after the payment authorisation).
6.2 If you are a consumer, the following is statutorily regulated: The risk of the sold item accidentally being destroyed or degraded during shipping only passes over to you when the item in question is delivered, regardless of whether or not the shipping operation is insured. This condition does not apply if you have independently commissioned a transport company that has not been specified by us or a person who has otherwise been appointed to execute the shipping operation.
If you are a businessman, the delivery and shipping operations take place at your own risk.
- Statutory warranty right
Liability for defects is governed by the “Warranty” provisions in our General Terms and Conditions of Business (Part I).
last update: 01.01.2022
Data protection declaration
Unless stated otherwise below, the provision of your personal data is neither legally nor contractually obligatory, nor required for conclusion of a contract. You are not obliged to provide your data. Not providing it will have no consequences. This only applies as long as the processing procedures below do not state otherwise.
“Personal data” is any information relating to an identified or identifiable natural person.
Responsible person
Contact us at any time. The contact details of the person responsible for data processing can be found in our legal notice.
Collection, processing, and transfer of personal data in orders
When you submit an order we only collect and use your personal data insofar as this is necessary for the fulfilment and handling of your order as well as processing of your queries. The provision of data is necessary for conclusion of a contract. Failure to provide it will prevent the conclusion of any contract. The processing will occur on the basis of Article 6(1) b) GDPR and is required for the fulfilment of a contract with you.
Your data is transferred here for example to the shipping companies and dropshipping providers, payment service providers, service providers for handling the order and IT service providers that you have selected. We will comply strictly with legal requirements in every case. The scope of data transmission is restricted to a minimum.
Duration of storage
After contractual processing has been completed, the data is initially stored for the duration of the warranty period, then in accordance with the retention periods prescribed by law, especially tax and commercial law, and then deleted after the period has elapsed, unless you have agreed to further processing and use.
Rights of the affected person
If the legal requirements are fulfilled, you have the following rights according to art. 15 to 20 GDPR: Right to information, correction, deletion, restriction of processing, data portability. You also have a right of objection against processing based on art. 6 (1) GDPR, and to processing for the purposes of direct marketing, according to art. 21 (1) GDPR.
Right to complain to the regulatory authority
You have the right to complain to the regulatory authority according to art. 77 GDPR if you believe that your data is not being processed legally.
Right to object
If the data processing outlined here is based on our legitimate interests in accordance with Article 6(1)f) GDPR, you have the right for reasons arising from your particular situation to object at any time to the processing of your data with future effect.
If the objection is successful, we will no longer process the personal data, unless we can demonstrate compelling legitimate grounds for the processing that outweigh your interests or rights and freedoms, or the processing is intended for the assertion, exercise or defence of legal claims.
last update: 10.01.2022
Right of withdrawal
If you are a consumer you can withdraw from the contract in accordance with the following. Consumer means any natural person who is acting for purposes which are outside his trade, business, craft or profession.
Information regarding the right of withdrawal
Statutory right to withdraw
You have the right to withdraw from this contract within 14 days without giving any reason.
The withdrawal period will expire after 14 days from the day on which you acquire, or a third party other than the carrier and indicated by you acquires, physical possession of the last good or the last lot or piece.
To exercise the right of withdrawal, electronically fill in and submit a clear statement on our website, under "My Purchases" in "My Account". We will communicate to you an acknowledgement of receipt of such a withdrawal on a durable medium (e.g. by e-mail) without delay.
To meet the withdrawal deadline, it is sufficient for you to send your communication concerning your exercise of the right of withdrawal before the withdrawal period has expired.
Effects of withdrawal
If you withdraw from this contract, we will reimburse to you all payments received from you, including the costs of delivery (except for the supplementary costs arising if you chose a type of delivery other than the least expensive type of standard delivery offered by us).
We may make a deduction from the reimbursement for loss in value of any goods supplied, if the loss is the result of unnecessary handling by you.
We will make the reimbursement without undue delay, and not later than 14 days after the day on which we are informed about your decision to withdraw from this contract.
We will make the reimbursement using the same means of payment as you used for the initial transaction, unless you have expressly agreed otherwise; in any event, you will not incur any fees as a result of such reimbursement.
We may withhold reimbursement until we have received the goods back, or you have supplied evidence of having sent back the goods, whichever is the earliest.
You shall send back the goods or hand them over to moluna, Greven, Germany, without undue delay and in any event not later than 14 days from the day on which you communicate your withdrawal from this contract to us. The deadline is met if you send back the goods before the period of 14 days has expired. You will have to bear the direct cost of returning the goods. You are only liable for any diminished value of the goods resulting from the handling other than what is necessary to establish the nature, characteristics and functioning of the goods.
Exceptions to the right of withdrawal
The right of withdrawal does not apply to:
- The delivery of newspapers, journals or magazines with the exception of subscription contracts; and
- The supply of digital content which is not supplied on a tangible medium (e.g. on a CD or DVD) if you accepted when you placed your order that we could start to deliver it, and that you could not withdraw once delivery had started.
Privacy and security
Data protection declaration
Unless stated otherwise below, the provision of your personal data is neither legally nor contractually obligatory, nor required for conclusion of a contract. You are not obliged to provide your data. Not providing it will have no consequences. This only applies as long as the processing procedures below do not state otherwise.
“Personal data” is any information relating to an identified or identifiable natural person.
Responsible person
Contact us at any time. The contact details of the person responsible for data processing can be found in our legal notice.
Collection, processing, and transfer of personal data in orders
When you submit an order we only collect and use your personal data insofar as this is necessary for the fulfilment and handling of your order as well as processing of your queries. The provision of data is necessary for conclusion of a contract. Failure to provide it will prevent the conclusion of any contract. The processing will occur on the basis of Article 6(1) b) GDPR and is required for the fulfilment of a contract with you.
Your data is transferred here for example to the shipping companies and dropshipping providers, payment service providers, service providers for handling the order and IT service providers that you have selected. We will comply strictly with legal requirements in every case. The scope of data transmission is restricted to a minimum.
Duration of storage
After contractual processing has been completed, the data is initially stored for the duration of the warranty period, then in accordance with the retention periods prescribed by law, especially tax and commercial law, and then deleted after the period has elapsed, unless you have agreed to further processing and use.
Rights of the affected person
If the legal requirements are fulfilled, you have the following rights according to art. 15 to 20 GDPR: Right to information, correction, deletion, restriction of processing, data portability. You also have a right of objection against processing based on art. 6 (1) GDPR, and to processing for the purposes of direct marketing, according to art. 21 (1) GDPR.
Right to complain to the regulatory authority
You have the right to complain to the regulatory authority according to art. 77 GDPR if you believe that your data is not being processed legally.
Right to object
If the data processing outlined here is based on our legitimate interests in accordance with Article 6(1)f) GDPR, you have the right for reasons arising from your particular situation to object at any time to the processing of your data with future effect.
If the objection is successful, we will no longer process the personal data, unless we can demonstrate compelling legitimate grounds for the processing that outweigh your interests or rights and freedoms, or the processing is intended for the assertion, exercise or defence of legal claims.
last update: 10.01.2022