This document provides an overview of important topics in food technology, including food additives, colors, fruits and vegetables, specifications, flavors, beverages, crops, and relevant acts. It defines food additives and lists common types including antioxidants, preservatives, chlorine compounds, fumigants, sequestrants, surface active agents, coloring agents, stabilizers, sweetening agents, and bleaching agents. It also discusses specifications for various fruit products, important flavors, famous crops and their production areas in India, and acts governing the food industry.

1. Volume 1 .
FOOD TECHNOLOGY IMPORTANT
POINTS .
By :
Kandakula. shruthi

2. TOPICS :
• FOOD ADDITIVES
• FOOD COLORS
• FRUITS AND VEG IMP POINTS
• FPO SPECIFICATION
• SOME OF IMP FLAVOURS
• BVERAGES
• FAMOUS CROPS AND NAMES
• ACTS

3. • Definition:
Food additives : WHO in 1956 ,as non nutritive substance added intentionally to
food generally in
small quantity to improve ,flavor, texture or storage temperature.
1. Antioxidants: there effect in low concentration (0.01 to0.02)
• Fat soluble Eg;BHA,BHT,TBHQ(Thiodiopropane butythydroquinone),PG, TDA
(Thiodipropanic acid).
• Natural antioxidant :vit C,vit E.
• In mineral : selinium act as antioxidant.
2. Perservatives :
Class 1 :sugar, salt, acids, oils, honey.
Class 2:So2, Na benzoate, Na&Ca propionates (this are mould inhibitor)
SORBIC ACID ( mould and yeast inhibitor)
3.Clorine compounds :( Germicidal wash ).
4. Fumigants : this is used for mostly dried product ie;spice ,nuts , dried fruits ect...
Eg :ETHYLENE OXIDE AND ETHYL FORMATE .
5. Sequestrantes : are also called chelating agents or metal scavengers
Eg: EDTA ,Ca or Na salts , citric acid etc ....

4. 6. Surface active agents : Emulsifiers . eg ;mono& diglycerides, fatty acids etc...
Natural origin : lecithin .
7. Colouring agents : Natural colouring agents are Annatto , caramel, carotene and
saffron.
8. Stabilizers and thickners : eg gumarabica , agar-agar ,starch ,pectin .
• Pectin -highest percent in apple peal ( pomace ).
9. Sweetening agents : the first synthetic sweetening agent is saccharin ( Na or Ca salts
orthobenzesulphonamide ) is 300 times more sweeter than sucrose .
Cyclamates – 15 to 30 times more sweeter than sucrose .
Aspartame – 180 times “ “ “ sucrose .
10. Bleaching agents : benzyl peroxide
Food colors :
1. Chlorophlly(a&b) : They are FAT soluble colors porpyrins
2. Carotenoids :fat soluble they orange --- yellow color . This are distributed in lutein
violaxanthin and neoxanthin in green leaves .
3. Anthocyanins : they are water soluble ,red, blue and purple in colour.
4. Anthoxanthins : water soluble . Creamy yellow ,white yellow present in milk.
5. Tannins : colours or yellow substances . Condensed tannins eg; catechins .
6. Betalains : red and yellow pigments
: beta vulgarias they are stable in PH 4-6.

5. • Tomato – lycopene
• Red pepper – capsanthin
• bixin bixa orelllana pod red
• annatto orange red pulp seed yellow tored
• Cochineal cocus cacti female insect red in colour
• Carotene carrot root yellow
• magnesium enhance green color .

6. Fruits and vegetables imp points :
• 1. SULPHUR DIOXIDE :active against bacteria and molds and it retardeds non
enzymatic browing
• 2. BENZOIC ACID : This mostly used in darken products .active aganist yeast and
moulds
Produts So2 (PPM )
Squash &cordial 350
RTS & Nectar 100
Products Benzoic acid
(PPM)
Squash &cordial 600
RTS &nectatar 100

7. 3. Irradiation : it is also called “cold sterilization.”
• 103 to 107 rad to kill mo’s .
• 103 to 106 rad to kill insects .
• Jam : In jam invert sugar present not more than 40%.
and acid content 0.5 to 0.6% .
 Synersis process in jelly.
 Pickling : blackening is occur by pencillium bacteria .
 In jucie clarification fining agent is bentonnesiste.
 Lye peeling ( 2% of caustic soda ).
 Saccharomyces cervesia is known as bakers yeast .
 Due to concentration of sugar + yeast content = mildy alcholic drink “TODDY “
 Freez drying is called lyophillization ( it invovles sublimation process )
Products Ph TSS %
Jam 3.0 60
3.2 65
3.4 70

8. • Types of food .
• C- enamel ---- zinc oxide and used for low acid foods .
• R- enamel ----- used for high acid foods .
Types Range in ph Example
Low acid 5.3< Milk etc ..
Medium acid 5.3-4.5 Spinach etc..
Acid foods 4.5-3.7 Tomato etc ..
High acid foods 3.7> Pickles etc..

9. • FPO Specifications .
Name Mini % fruit juice TSS %
Fruit syrup 25 6
Crush 25 55
Squash 25 40
Cordial 25 30
Nectar 20 15
Jam /jelly 45 68/65
Perserve 55 68
Chutney 40 50
Tomato juice - 5
Tomato soup - 7
Tomato puree - 9
Tomato paste - 25
Tomato ketchup - 25

10. • Some of imp Flavours
Name Flavours
Banana Isopentyl acetate
Grapes Methyl anthranlite
Garlic Ally disulphide
Almonds Benaldehyde
Nutmeg and mace Myristician
Onino Ally-propyl thiosulphate
Safforon Corcin

11. • Beverages:
• Distilled wine is known as brandy .
• Distilled alcohol is known as sprit .
Tpes of beverages From :
Wine Grapes
Champaigne (sparkling wine ) Grapes
Sherry Wine grapes
Port Fortified red wine
Fenni Cashew apple
Perry Pears
Nira Plam tree
Cider Apple

12. • Famous crops and names
King of fruit Mango
Queen of fruit Pine apple
King of spice Pepper
Queen of spices Cardomom
King of cereals Wheat
Queen of cereals Maize
Queen of veg Potato
King of oil seeds Mustard
Queen of oil seeds Sesame
Queen of berverages Tea
Black gold of india Black pepper
Apple of paradise Banana

13. • Imp crops and production area in india.
Crops Places
Cotton Nagpur
Rubber Thiruvanadapuram
Groundnut Gujarat
Marine Cochin
Horticulture Bangalore
Sugarcane Lucknow ( Uttar Pradesh )
Coconut Kerala

14. • India ranking in worlwide
Names Position
Banana 1
Jute 1
Mango 1
Milk 2
Rice 2
Tomato 2
Potato 2

15. • Acts :
• Spice board act - 1986.
• Prevention of food adulteration - 1954.
• Fruit product Order -1955.
• Meat food product Order - 1973.
• Edible oil packaging - 1998.
• Vegetable oil packaging - 1998.
• Solvent extracted oil, deoiled meal &edible flour order -1967.
• Consumer protection acts - 1986
• Bureau of Indian standards act -1986
• Indian standard of intuitional - 1947
• HACCP 2006
• AGMARK ( grading and marketing act )-1937
• ISO ( International standards organization ) total 164 national standard bodies - 1947
• Milk and milk products Order -1992
• CAC 1963
• Environment protection act -1986
• Standards weight and measurements -1976
• Instecide act - 1968
• FCI - 1965
• NBDD - 1965

16. • International Rice Research Institution – PHILLPHINE
• Spice Board of India – COCHIN
• Onion Research Institution –MAHARASTRA
• Indian Rice Research Institution – CULLUTTA
• Tea Board – SHIMLA
• MPEAD –COCHIN
• COFFEE BOARD – BENGALURU
• UNICEF – GENAVA
• WHO – GENAVA
 2021 YEAR AS INTERNATIONAL “FRUITS AND VEGETABLE YEAR “.
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