2. LearningOutcome
Upon completion of this course,students should be able to:
• 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
6. TopicsinFoodIngredients
Each topic will discuss about:classification,properties, function,&
application.Selected examples will be highlighted.
Gums & Stabilizers
Emulsifiers
Flavorings
Spices & Seasonings
Acidulants
T
o prevent separation of food components during
processing & storage.
e.g.,Sodium alginate – stabilizer in ice cream
To prevent separation of immiscible phases (oil &
vinegar) & form stable emulsion.
e.g.,Mono- and diglycerides in bakery products
To impart the characteristic flavour of the
flavouring:
e.g.,vanillin to give the flavour of vanilla to ice cream
To impart variety of characteristics spicy flavors to
food.
e.g.,Whole spice,essential oil,oleoresins
Compounds that can serve as buffers,acids,alkalis
& neutralizing agents.
e.g.,citric acid in jellies,carbonated beverages.
7. TopicsinFoodIngredients
Sweeteners
Protein Ingredients
Salts
Dough Conditioners
Colorings
Each topic will discuss about:classification,properties, function,&
application.Selected examples will be highlighted.
To provide emulsification,foaming,water binding
e.g.,whey and casein isolate,soyprotein concentrate
Synthetic and natural colors confer attractive
colors to foods.
e.g.,tartrazine,annato,caramel
To provide saltiness,enhance/modify overall flavor.
e.g.,table salt (sodium chloride)
T
o provide sweetness,enhance/modify overall
flavor.
e.g.,sucrose,glucosesyrup,aspartame,
T
o improve processing & product quality during
breadmaking.
e.g.,enzymes,raising& oxidizingagent
8. TopicsinFoodIngredients
Nutraceuticals
Miscellaneous
Each topic will discuss about:classification,properties, function,&
application.Selected examples will be highlighted.
T
o provide specific physiological benefit or
protection against chronic disease.
e.g.,antioxidants,isoflavone,psyllium.
Various small topics:humectants,firming agent
9. Gums& Stabilizers
• Used to control the consistency of liquid
& semi-liquid foods and prevent
separation of food components during
processing and storage
• Other functional properties: suspending,
setting, gelling and bulking properties
• Example: Sodium alginate – stabilizer in
ice cream; Carrageenan – stabilizer in
evaporated milk.
10. 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 aliquid media
• Volume and texture of many baked
products are improved by emulsifiers
• e.g., Mono- and diglycerides in margarine,
bakery products.
11. 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
12. 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.
13. Colorings
• Before food is tasted, before asingle 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
• Syntheticand natural colours confer
attractive colours to foods
• e.g., Tartrazine, Ponceau 4R, Carotena,
Annato, caramel
14. DoughConditioners
• Modify properties of protein & starch in
cereal-based foods – result in improved
properties such asreduced mixing time &
increased loaf volume
• Produce more uniform bakery products
with good crumb texture
• Examples: Various phosphates, sulfates,
enzymes
15. AnticakingAgents
• 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
