Introduction to Food Ingredients

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Introduction to various types of food ingredients commonly used in food products — chemistry, physical and functional properties and applications in food products.

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Introduction to Food Ingredients

  1. 1. IMK 221: FOOD INGREDIENTS PROFESSOR ABD KARIM ALIAS! Food Technology Division, School of Industrial Technology Universiti Sains Malaysia
  2. 2. Learning Outcome! •  Describe the different types of food ingredients commonly used in the food industry •  Describe the structure, function and specific application of food ingredients •  Identify an appropriate ingredient that can be used in a given product Upon completion of this course, students should be able to:
  3. 3. Learning Outcome! •  Describe the different types of food ingredients commonly used in the food industry •  Describe the structure, function and specific application of food ingredients •  Identify an appropriate ingredient that can be used in a given product Upon completion of this course, students should be able to:
  4. 4. Learning Outcome! •  Develop an understanding of how the selection of an ingredient is related to the chemical, biochemical and physical changes in food during processing and storage •  Use the knowledge learned in this course as a guiding principles in formulating new product or improving quality of existing product and for broader application in food product development Upon completion of this course, students should be able to:
  5. 5. Development of Food Ingredients! From hunters… to early farmers… …then to the agricultural revolution of the 18th century
  6. 6. Development of Food Ingredients! 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!) From hunters… to a modern lifestyle…
  7. 7. 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.
  8. 8. 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 the availability of diverse types of… FOOD INGREDIENTS!
  9. 9. 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?
  10. 10. 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

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