Download - Food Ingredients and Functions
Food Ingredients and Functions
ERT 426 FOOD ENGINEERING
• Food is any nutritious substance that people or animals eat or drink, or that plants absorb, in order to maintain life and growth.
• An ingredient is a component of a mixture or compound. • Food ingredients are any of the components that are
combined to make a particular dish (food). • Eg.: To prepare meatball:
– Food: Meatball – Food ingredients: minced meat, egg, salt, flour, etc.
FOOD INGREDIENTS: DEFINITION
FOOD INGREDIENTS: SOURCES
Animals (Milk, Eggs, Meat, Seafood)
Plants (Fruits, Vegetables, Spices, Flour)
Synthetic (Flavours, Colours, Additives)
Fermented (Bacteria, Enzymes)
FOOD INGREDIENTS: FUNCTIONS
• Binder
• Emulsifier
• Glaze
ANIMAL - Eggs
• Thickening agent
PLANT - Flour
• Sweeteners
SYNTHETIC – Additives
• Ripening agent
FERMENTED – Bacteria
Eggs: Binder Meatball –Egg is used as a binding agent when mixing several ingredients together
to form such items as meatloaf. The egg binder helps to hold the ingredient mixture in the prescribed shape.
Eggs: Emulsifier Mayonnaise – mix and stabilize ingredients such as oil and water (in the egg yolk),
in order to keep them from separating
Eggs: Glaze Cookies - An egg yolk glaze will create a shiny, golden crust. Egg white glazes make
a shiny, crisp crust.
Flour: Thickening Agent Soup – Flour is used as the thickening agent to increase the viscosity of the soup
mixture without substantially modifying its other properties
Additives: Artificial sweeteners Aspartame, a low-calorie artificial sweetener, has been permitted for use as a food additive
in Canada since 1981. It is used in a number of foods including soft drinks, desserts, breakfast cereals and chewing gum. It is also available as a table-top sweetener.
Bacteria: Ripening agent
Cheese - Ripening is the process of acidification of milk in cheese by using bacteria. During this phase the bacteria consumes the lactose in milk, the bacteria produce lactic acid which in turn causes the milk protein to develop into curd. The byproducts of this ripening stage
provide flavor compounds which enhance the character of the finished cheese.
Adding starter culture to the milk.
Cheeses aging in a cellar.
The whey is drained from the curds.
Then the curds are placed into molds to shape
the cheese.
Types of Food Ingredients
and What They Do
GROUPS OF FOOD INGREDIENTS
1. Preservatives
2. Sweeteners
3. Colour Additives
4. Flavours and Spices
5. Flavour Enhancers
6. Fat Replacers (and components of formulations used to replace fats)
7. Nutrients
8. Emulsifiers
9. Stabilizers and Thickeners, Binders, Texturizers
10. pH Control Agents and acidulants
11. Leavening Agents
12. Anti-caking agents
13. Humectants
14. Yeast Nutrients
15. Dough Strengtheners and Conditioners
16. Enzyme Preparations
17. Gases
18. Curing agents
18 GROUPS
1. Preservatives
Names on labels • Ascorbic acid, citric acid, sodium benzoate, calcium propionate, sodium
erythorbate, sodium nitrite, calcium sorbate, potassium sorbate, BHA, BHT, EDTA, tocopherols (Vitamin E)
What they do? • Prevent food spoilage from bacteria[Salmonella producing food poisoning], molds,
fungi [Aspergillus aflatoxin], or yeast (antimicrobials); slow or prevent changes in colour, flavour, or texture and delay rancidity (antioxidants); maintain freshness
Examples of uses • Fruit sauces and jellies, beverages, baked goods, cured meats, oils and
margarines, cereals, dressings, snack foods, fruits and vegetables • Examples:
Sodium benzoate – used in margarine, soft drinks Sulphur dioxide – used in fruit juice, dried fruits Calcium propionate – mould and rope inhibitors in bread
2. Sweeteners
• Names Found on Product Labels Sucrose (sugar), glucose, fructose, sorbitol, mannitol,
corn syrup, high fructose corn syrup, saccharin, aspartame, sucralose, acesulfame potassium (acesulfame-K), neotame
• What they do? Add sweetness with or without the extra calories • Examples of uses Beverages, baked goods, confections, table-top sugar,
substitutes, many processed foods
2i. Sweeteners
• Include many sugars and hydrolyzed starches and also a number of chemical compounds found to have sweetening properties
• Nutritive sweeteners – defined as products that have > 2% of the caloric value of sucrose per equivalent unit of sweetening capacity, e.g. high fructose corn syrup (HFCS) which is used as a replacement for sucrose in carbonated beverages
2ii. Sweeteners
• Nonnutritive sweeteners – Naturally occurring or synthetic compounds that have elevated sweetening power compared to sucrose, e.g. saccharin, cyclamate, aspartame, stevioside
• Used in low- or reduced- calorie foods
3. Colour Additives
• Names Found on Product Labels
– SYNTHETIC: Certified colours are synthetically produced (or human made) and used widely because they impart an intense, uniform colour, are less expensive, and blend more easily to create a variety of hues. Certified food colours generally do not add undesirable flavours to foods. Examples: FD&C Blue Nos. 1 and 2, FD&C Green No. 3, FD&C Red Nos. 3 and 40, FD&C Yellow Nos. 5 and 6, Orange B, Citrus Red No. 2
– NATURAL: Colours that are exempt from certification include pigments derived from natural sources such as vegetables, minerals or animals. Nature derived colour additives are typically more expensive than certified colours and may add unintended flavours to foods. Examples of exempt colours include annatto extract (yellow), dehydrated beets (bluish-red to brown), caramel (yellow to tan), beta-carotene (yellow to orange) and grape skin extract (red, green), saffron (orange), fruit / vegetable juices.
3i. Colour Additives
• What they do? Offset colour loss due to exposure to light, air,
temperature extremes, moisture and storage conditions; correct natural variations in colour; enhance colours that occur naturally; provide colour to colourless and "fun" foods
• Examples of uses Many processed foods, (candies, snack foods
margarine, cheese, soft drinks, jams/jellies, gelatins, pudding and pie fillings)
• ARTIFICIAL COLORINGS: Most artificial colorings are synthetic chemicals that do not occur in nature. Because colorings are used almost solely in foods of low nutritional value (candy, soda pop, gelatin desserts, etc.), you should simply avoid all artificially colored foods. In addition to problems mentioned below, colorings cause hyperactivity in some sensitive children. The use of coloring usually indicates that fruit or other natural ingredient has not been used.
4. Flavours and Spices
• Names Found on Product Labels Natural flavouring, artificial flavour, and spices • What they do? Add specific flavours (natural and synthetic) • Examples of uses Pudding and pie fillings, gelatin dessert mixes,
cake mixes, salad dressings, candies, soft drinks, ice cream, BBQ sauce
5. Flavour Enhancers
• Names Found on Product Labels Monosodium glutamate (MSG), hydrolyzed soy
protein, autolyzed yeast extract, disodium guanylate or inosinate
• What they do? Enhance flavours already present in foods (without
providing their own separate flavour) • Examples of uses Many processed foods
6. Fat Replacers (and components of formulations used to replace fats)
• Names Found on Product Labels Olestra, cellulose gel, carrageenan, polydextrose, modified food
starch, microparticulated egg white protein, guar gum, xanthan gum, whey protein concentrate
• What they do? Provide expected texture and a creamy "mouth-feel" in reduced-
fat foods • Examples of uses Baked goods, dressings, frozen desserts, confections, cake and
dessert mixes, dairy products
7. Nutrients
• Names Found on Product Labels Thiamine hydrochloride, riboflavin (Vitamin B2), niacin,
niacinamide, folate or folic acid, beta carotene, potassium iodide, iron or ferrous sulfate, alpha tocopherols, ascorbic acid, Vitamin D, amino acids (L-tryptophan, L-lysine, L-leucine, L-methionine)
• What they do? Replace vitamins and minerals lost in processing (enrichment),
add nutrients that may be lacking in the diet (fortification) • Examples of uses Flour, breads, cereals, rice, macaroni, margarine, salt, milk, fruit
beverages, energy bars, instant breakfast drinks
8. Emulsifiers
• Names Found on Product Labels
Gelatin, pectin, guar gum, carrageenan, xanthan gum, whey
• What they do?
i. Allow smooth mixing of ingredients, prevent separation
ii. Keep emulsified products stable, reduce stickiness, control crystallization, keep ingredients dispersed, and to help products dissolve more easily
• Examples of uses
Frozen desserts, dairy products, cakes, pudding and gelatin mixes, dressings, jams and jellies, sauces
9. pH Control Agents and acidulants
• Names Found on Product Labels Lactic acid, citric acid, ammonium hydroxide,
sodium carbonate • What they do? Control acidity and alkalinity, prevent spoilage • Examples of uses Beverages, frozen desserts, chocolate, low acid
canned foods, baking powder
10. Leavening Agents
• Names Found on Product Labels Baking soda, monocalcium phosphate, calcium
carbonate • What they do? Promote rising of baked goods • Examples of uses Breads and other baked goods
11. Anti-caking agents
• Names Found on Product Labels Calcium silicate, iron ammonium citrate, silicon
dioxide • What they do? Keep powdered foods free-flowing, prevent
moisture absorption • Examples of uses Salt, baking powder, confectioner's sugar
12. Humectants
• Names Found on Product Labels
Glycerin, sorbitol
• What they do?
Retain moisture
• Examples of uses
Shredded coconut, marshmallows, soft candies, confections
13. Yeast Nutrients
• Names Found on Product Labels
Calcium sulfate, ammonium phosphate
• What they do?
Promote growth of yeast
• Examples of uses
Breads and other baked goods
14. Dough Strengtheners and Conditioners
• Names Found on Product Labels
Ammonium sulfate, azodicarbonamide, L-cysteine
• What they do?
Produce more stable dough
• Examples of uses
Breads and other baked goods
15. Firming Agents
• Names Found on Product Labels
Calcium chloride, calcium lactate
• What they do?
Maintain crispness and firmness
• Examples of uses
Processed fruits and vegetables
16. Enzyme Preparations
• Names Found on Product Labels
Enzymes, lactase, papain, rennet, chymosin
• What they do?
Modify proteins, polysaccharides and fats
• Examples of uses
Cheese, dairy products, meat
17. Gases
• Names Found on Product Labels • Carbon dioxide, nitrous oxide
• What they do? Serve as propellant, aerate, or create
carbonation • Examples of uses Oil cooking spray, whipped cream, carbonated
beverages
18. Curing agents
• Names Found on Product Labels sodium nitrite (NaNO2), Acetic acid, benzoic acid,
ascorbic acid • What they do?
– The pink colour of cured meats is developed and fixed by the addition of small amounts of sodium nitrite
– The nitrite also inhibits the activity of Clostridium botulinum which may be present in the meat
• Examples of uses Meat products
Food Additive as an Important
Part of the Food Ingredients
Have you ever wonder?
• If you’ve ever looked at the list of ingredients on an everyday food item, you’ve probably noticed that our foods contain a large number of additives. A boxed rice dish may contain monosodium glutamate and lecithin. Your box of breakfast cereal may include calcium caseinate. Even staple items like milk and table salt can include additives.
• What do those chemical names mean, and why are they added to our food?
FOOD ADDITIVES: DEFINITION
• Food additives are artificial or natural chemicals, purposely added to food (directly or indirectly) which affecting the characteristics of the food (e.g: to preserve flavor or enhance its taste and appearance).
• Basically, anything that is not naturally a part of a food is considered a food additive.
FOOD ADDITIVES: FUNCTION
Food ingredients have been used for many
years to preserve, flavor, blend, thicken and color foods, and have played an important
role in reducing serious nutritional deficiencies among consumers.
Preserving food by pickling (with vinegar)
Flavor enhancer by ethyl vanillin (artificial vanilla)
Vegicaps in dietary supplements
TYPES OF FOOD ADDITIVES
– Direct food additives are those that are added to a food for a specific purpose in that food. E.g. xanthan gum -- used in salad dressings, chocolate milk, bakery fillings, puddings and other foods to add texture -- is a direct additive.
– Indirect food additives are those that become part of the food in trace amounts due to its packaging, storage or other handling.
Food Additives Regulation
AMERICA - GRAS additives
• The United States Food and Drug Administration listed these items as "Generally recognized as safe" or GRAS; they are listed under both their Chemical Abstract Services number and Fukda regulation under the US Code of Federal Regulations. 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, alum, ascorbic acid, baking soda, benzoic acid, caffeine, calcium citrate, corn starch, sugar, salt, monoglycerides, lactic acid, lecithin
EUROPEAN UNION – E Numbers
• In the European Union, food additives are often given ‘E’ numbers: a set of standard codes which have been approved by the European Union.
• E numbers are all prefixed by "E", but countries outside Europe use only the number, whether the additive is approved in Europe or not. For example, acetic acid is written as E260 on products sold in Europe, but is simply known as additive 260 in some countries. Additive 103, alkanet, is not approved for use in Europe so does not have an E number, although it is approved for use in Australia and New Zealand. Since 1987, Australia has had an approved system of labelling for additives in packaged foods. Each food additive has to be named or numbered. The numbers are the same as in Europe, but without the prefix 'E'.
• . The main categories of additives are colours (e.g. E100, curcumin), preservatives (e.g. E200, sorbic acid); antioxidants (e.g. E300, L-ascorbic acid); emuslifiers and stabilizers (e.g. E322, lecithins); and sweeteners (e.g. E421, mannitol).
Malaysia
• Food Regulations 1985 – Lists all of the Permitted Food Additives that could be used in foods
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