Introduction: Labelling is used to help people choose foods for the nutrients that benefit them most but sometimes the content expressed on the label is not correct. Objective: To compare the data expressed on the labels of the different brands of milk, milk powder, cream, coastal cheese and yogurt with those found in this research. Materials and methods: Samples were taken from local markets, label information was taken, and a bromatological analysis of each product was also performed to compare with the values given by the manufacturer on the label. Results: The values of the parameters declared on the labels in most of the brands analyzed were lower than the actual values found and the data from the Colombian Technical Standard (NTC) and the United States Department of Agriculture (USDA) for each product. To prevent this type of event from continuing, greater control of the companies by the control bodies is necessary. Conclusions: Most valuable dairy products did not comply with national and international labelling rules, as they did not declare, reduce or increase the percentages of most of the parameters on the label.

The aim of this research was to produce a modified starch-based film of the buckthorn yam variety (diocorearotundata) for use in food packaging. Native starch was first obtained, then the starch was chemically modified and a qualitative and quantitative determination of acetyl groups and substitution grade was made. film formulation was also optimized and the physical and mechanical characteristics of each of the films obtained were evaluated to select the formulation to be used. Finally, it was applied in a sausage type meat sausage. The slice of sausage used for coating with the control and autochthonous film showed greater weight loss compared to slices covered with modified starch. The slice of sausage used for coating with the control and native film showed higher losses compared to the slices covered with modified starch. The film made by modification can be promising for use in meat products. I. INTRODUCTION Limited fossil fuel reserves and the environmental impact caused by the use of non-biodegradable plastic containers have led to the use of biopolymers recognized as safe for human consumption, such as starches, cellulose derivatives, chitosan/chitin, gums or plant-based proteins. These materials offer the possibility of thin films and coatings to cover fresh or processed foods for extended shelf life [1]. Starch is an abundant, economical and naturally renewable polysaccharide, which is widely applied in various areas of polymer science,it has been successfully used in the packaging industry and is readily biodegradable in soil. However, native starch has several disadvantages such as processability and poor solubility in common organic solvents that limit its broad applications. Chemical modifications of starch, including esterification, are effective methods for improving the properties of starch. Acetylated starch is a starch ester that has been studied over the past two decades [2]. Chi et al.,[3] used FTIR to detect the structure of acetylated starches, reporting a substitution degree (SD) of 0.85,1.78 and 2.89. The FTIR spectra of different DS of acetylated starch showed some new absorption bands at 1754,1435 and 1240 cm-1 assigned to carbonyl C=O, CH 3 anti-symmetric deformation vibration and carbonyl CO stretch vibration. These new absorptions suggest that acetylated starch products formed during the esterification process. With the esterification process, acetyl groups were introduced into starch, proton resonances of anhydroglucose unit showed some changes compared to native starch. The modified starch, part of the hydroxyl groups in units of anhydroglucose are converted into acetyl groups. Acetylated 0.01-0.2 starch low (DS) has been applied in many areas, such as film formation, bonding, adhesion, thickening, stabilization and texturing. Acetylated starch with low DS is commonly obtained by esterification of native starch with acetic anhydride in an aqueous medium in the presence of an alkaline catalyst [4]. The inserted acetyl groups cause a reorganization of the starch at a structural lev...