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Lecture 1 - Introduction To Food Ingredients

The document provides an overview of food ingredients and their development. It explains that modern lifestyles have increased demand for convenient processed foods. Food ingredients and technology allow food manufacturers to produce wholesome and economical processed foods meeting this demand. Ingredients serve various purposes like preservation, nutrition, and improving sensory qualities. Common ingredients are discussed including emulsifiers, flavors, acidulants, colors, and anticaking agents. Regulations ensure the safety of ingredients added to foods.

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Vanessa Lim
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512 views22 pages

Lecture 1 - Introduction To Food Ingredients

The document provides an overview of food ingredients and their development. It explains that modern lifestyles have increased demand for convenient processed foods. Food ingredients and technology allow food manufacturers to produce wholesome and economical processed foods meeting this demand. Ingredients serve various purposes like preservation, nutrition, and improving sensory qualities. Common ingredients are discussed including emulsifiers, flavors, acidulants, colors, and anticaking agents. Regulations ensure the safety of ingredients added to foods.

Uploaded by

Vanessa Lim
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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INTRODUCTION TO

FOOD INGREDIENTS
Development of Food Ingredients
Development of Food Ingredients
From hunters… to a modern
lifestyle…

• Modern lifestyle has thoroughly changed in the last


few decades. Activities away from home have
reduced the amount of time consumers spend in the
kitchen hence increase demand on “processed foods”
(and convenient food ingredients!)
Development of Food Ingredients
• The use of variety of food ingredients,
combined with new technology, has
made possible the large scale
preparation of good wholesome food
at economical prices.

• The use of food additives also allows


us to have access to many
convenience foods such as instant
desserts, prepared dishes, snacks, etc.
Development of Food Ingredients
• High quality, safe & delicious food products are readily available
to meet the ever-increasing demand of consumers in affluent
modern society ...... And this is made possible with avilability of
diverse types of FOOD INGREDIENTS !!
Deciphering the ingredient list label
• Do you usually read food labels when shopping?

• Do you know how to interpret most of the information printed on


food labels.
Deciphering the ingredient list label
White chocolate (85%), Cookies (15%);
White chocolate contains : sugar, nonfat milk,
cocoa butter, anhydrous milk fat, lactose,
emulsifier (soya lecithin, E322 and polyglycerol
poliricinoleate, E476), vanillin and preservative
(tocopherol, E306); Cookies contain: Enriched flour
(Enriched flour contains: wheat flour, niacin,
reduced iron, thiamine mononitrate, riboflavin,
and folic acid); sugar, vegetable oil (vegetable oil
contains: partially hydrogenated soybean and/or
cottonseed oils); cocoa processed with alkali, whey,
cocoa mass, high fructose corn syrup, corn flour,
leavening agent.
….can be bewildering for non-food technologist!
What are FOOD INGREDIENTS?
• FDA “Everything Added to Food in the United States”
• i.e.; sugar, baking soda, salt, vanilla, yeast, spices
• Generally Food Ingredients = FOOD ADDITVES
• FOOD ADDITIVES must be...
• Carefully regulated by federal authorities to ensure its safety,
• Accurately labeled.
Why are Food Ingredients added to food?
Some additives could be eliminated if we were willing to grow our own food,
harvest, grind, cooking & canning or accept risks of food spoilage.

• To maintain/ improve safety & freshness


• Preservation to avoid spoilage – foodborne illness
• Antioxidants – prevent fat rancidity
• To improve/ maintain nutritional value
• Vitamins & minerals – improve diet, reduce malnutrition
• Must be appropriately labeled
• Improve taste, texture and appearance
• Enhance taste, improve appearance and texture
• Emulsifiers, stabilizers, colours, spices
WHAT IS A FOOD ADDITIVE
• In its broadest sense, food additives = “any substance added to food”

• Legally = “any substance the intended use of which results or may


reasonably be expected to result — directly or indirectly – in its
becoming a component or otherwise affecting the characteristics of
any food”

• However, the definition excludes ingredients whose use is generally


recognized as safe (where government approval is not needed) –
approved by FDA.
WHAT IS A FOOD ADDITIVE

• Definition under Malaysian Food Regulations 1985


“Any safe substance that is intentionally introduced into or on a food
in small quantities in order to affect the food’s keeping quality,
texture, consistency, appearance, odour, taste, alkalinity, or acidity, or
to serve any other technological function in the manufacture,
processing, preparation, treatment, packing, packaging transport, or
storage of the food, and that results or may be reasonably expected
to result directly or indirectly, in the substance or any of its by-
product becoming a component or otherwise affecting the
characteristics of the food and include any preservative,…….but shall
not include nutrient supplement, incidental constituent or salt”
GRAS SUBSTANCES
Many food additives are classified as GRAS
• (Generally Regarded As Safe). Additives are classified as
GRAS when they have been used without apparent harm
for long periods, long before regulations were put into
effect.
• Example of GRAS substances: acetic acid, ascorbic acid,
baking soda benzoic acid, caffeine, calcium citrate, corn
starch, sugar, salt, monoglycerides, lactic acid, lecithin.
Emulsifiers
• To prevent separation of immiscible phases (oil & vinegar)
& form stable emulsion
• Emulsifiers facilitate the dispersion of fat in a water-based
systems.
• Foaming agents stabilize the dispersion of a gas in a liquid
media
• Volume and texture of many baked products are improved
by emulsifiers
• e.g., Mono- and di-glycerides in margarine, bakery
products.
Flavorings
• To impart the characteristic flavor of the flavoring:
e.g., vanillin to give the flavor of vanilla to ice
cream
• To augment, complement, or modify flavor: e.g.,
vanillin to modify the flavor of chocolate or cocoa
• To mask the original flavor: e.g., anise to cover
bitter medicinals
• Various types of natural & synthetic flavor
Acidulants
• Compounds that can serve as buffers, acids, alkalis
& neutralizing agents
• The degree of acidity is an important factor in the
processing and preparation of many foods (in
making fruit jam).
• The pH of foods may affect their color, texture &
flavor
• e.g., fruit juices, jam, jellies, carbonated beverages,
canned foods.
Colorings
• Before food is tasted, before a single bite is
even taken, the quality of that food is judged
by how it looks!
• Usually the primary attribute consumers
consider in making purchasing decisions
• Synthetic and natural colours confer
attractive colours to foods
• e.g., Tartrazine, Ponceau 4R, Carotena,
Annato, caramel.
Anticaking Agents
• To prevent caking, lumping & agglomeration
during storage
• Added to dry ingredients such as salt,
powdered sugar, finely ground spice blends
• Example: Calcium silicate in salt mixtures

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