Chewing gum
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Thomas Adams of Staten Island, New York invented chewing gum in 1869 while experimenting with rubber production. An experiment with sap from the Mexican sapodilla tree failed to produce rubber but Adams discovered that the material was chewable. He opened the first chewing gum factory after finding that chewing this substance was tasty and interesting.
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Production, types and benefits of chewing gum. Produkcja, typy i korzyści gum...
Chewing gum is composed primarily of latex and other ingredients like sweeteners, flavors, and colors. There are several types of chewing gum including sugar gum, sugar-free gum, coated gum, and medicated gum. Chewing gum provides various benefits such as reducing stress, boosting brain function, improving dental health, and aiding with altitude changes. Functional chewing gums can also provide added benefits like increasing energy or immunity. Chewing gum is produced through a process of mixing ingredients like gum base, sweeteners, and flavors, then extruding, cutting, coating, and packaging the gum.
Non thermal processing of food- Pulsed electric field and visible light
This document provides information on pulsed electric field (PEF) and pulsed visible light processing of foods. PEF uses short electric pulses to preserve foods through electroporation of microbial cell membranes, while minimizing heat production. PEF has been shown to effectively inactivate various microbes in foods like milk, eggs and juices. Pulsed visible light also uses intense, brief pulses of light to inactivate microbes in foods photochemically and through localized heating. Both techniques are non-thermal alternatives to traditional food processing that reduce degradation of nutritional and sensory qualities compared to heat treatments.
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Confectionery
This document defines and describes different types of confectionery. It explains that confectionery includes both bakers' confections and sugar confections. Bakers' confections include pastries, cakes and baked goods made with flour, while sugar confections are made primarily of sugar and include sweets, candies and chocolates. Confectionery gets its sweetness from natural and synthetic sweeteners like sugar, syrups and chocolate. Common confectionery products mentioned include chocolate bars, muffins, nuts, pies, cookies, jelly, cakes, doughnuts and pastries.
Chewing Gum - Anas Shaikh & Shashank Bansal - 13FET1006 & 13FET1005
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Production, types and benefits of chewing gum. Produkcja, typy i korzyści gum...
Chewing gum is composed primarily of latex and other ingredients like sweeteners, flavors, and colors. There are several types of chewing gum including sugar gum, sugar-free gum, coated gum, and medicated gum. Chewing gum provides various benefits such as reducing stress, boosting brain function, improving dental health, and aiding with altitude changes. Functional chewing gums can also provide added benefits like increasing energy or immunity. Chewing gum is produced through a process of mixing ingredients like gum base, sweeteners, and flavors, then extruding, cutting, coating, and packaging the gum.
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This document defines and describes different types of confectionery. It explains that confectionery includes both bakers' confections and sugar confections. Bakers' confections include pastries, cakes and baked goods made with flour, while sugar confections are made primarily of sugar and include sweets, candies and chocolates. Confectionery gets its sweetness from natural and synthetic sweeteners like sugar, syrups and chocolate. Common confectionery products mentioned include chocolate bars, muffins, nuts, pies, cookies, jelly, cakes, doughnuts and pastries.
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Chewing gum seminar
1) Chewing gum is a soft substance designed to be chewed but not swallowed. It is composed of gum base, sweeteners, softeners, flavors, and colors.
2) People have chewed natural materials like tree bark for centuries. Modern gum is derived from chicle, the latex from the sapodilla tree.
3) Gum base provides the elastic properties while other ingredients like sugars and flavors are added. The gum is produced through mixing, kneading, rolling, cutting and packaging.
Novel non thermal preservation technologies
High pressure processing is a non-thermal food processing technique that uses high pressures, usually between 100-1000 MPa, to inactivate microorganisms and extend the shelf life of foods. It has minimal effects on taste, texture, color, and nutrients of foods. HPP is being used commercially for products like guacamole, sliced meats, seafood, juices, and dairy to kill pathogens and spoilage microbes while maintaining quality. The high pressure is applied uniformly from all directions using a pressure vessel filled with water, which compresses the packaged foods within minutes and safely destroys microbes without heat.
Hurdle technology
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chocolate
The document summarizes the history and production process of chocolate. It describes how cocoa beans are harvested from the cacao tree and fermented and dried. It then explains the manufacturing steps where the beans are roasted, cracked, winnowed, and ground into cocoa liquor. The liquor is blended with other ingredients like cocoa butter and sugar and molded into chocolate bars. It provides facts about chocolate consumption and health benefits and discusses different types of chocolate.
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The document discusses the cocoa plant and cocoa processing. It describes the three main types of cocoa pods - Forastero, Criollo, and Trinitario. It then outlines the various steps involved in processing cocoa beans into products like cocoa butter, cocoa powder, and chocolate, including fermentation, drying, roasting, grinding, and pressing. The key steps are fermenting the beans to develop flavor, drying them, roasting to further develop flavor, and grinding to produce cocoa mass, butter, and powder.
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This document discusses edible films and coatings used for food packaging. It begins by introducing common food packaging materials like plastic, paperboard, and metal cans that end up in landfills. It then discusses how edible films and coatings can provide an alternative by acting as the food packaging that can be consumed. Edible films are free-standing sheets that can wrap or separate food layers, while coatings are thin liquid layers applied to food surfaces. Common biopolymers used include polysaccharides like starch, proteins like gelatin and casein, and lipids like wax. Edible packaging can help extend shelf-life by preventing moisture loss and microbial growth while providing a more sustainable alternative to traditional packaging waste.
Sweeteners
This document discusses various non-nutritive and low-calorie sweeteners, including their relative sweetness compared to sucrose, chemical structures, safety, and applications. It covers both synthetic and natural sweeteners such as saccharin, aspartame, sucralose, stevioside, thaumatin, and miraculin. Polyhydric alcohols like sorbitol, xylitol and mannitol are also covered due to their use as reduced-calorie sweeteners and texturizers.
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The document discusses various non-thermal food processing techniques as alternatives to traditional thermal processing. It provides examples of different non-thermal methods like pulsed electric field, high pressure processing, pulsed light technology, microwave heating, ohmic heating, and irradiation. These methods aim to increase production rates and profits for food industries while maintaining better quality, nutrients, flavor and extending shelf life compared to thermal processing which can result in loss of volatile compounds. The non-thermal methods are particularly suitable for large scale and liquid food production.
Sweetners,natural and artificial sweetners
This document discusses several natural and artificial sweeteners, including their properties and uses. Sucrose is the prototypical sweet substance, while fructose is sweeter. Honey, maple syrup, and molasses are bulk sweeteners derived from plants. Artificial sweeteners like aspartame, saccharin, and sucralose are much sweeter than sugar but provide few or no calories. Polyols provide bulk and texture like sugar but are only partially absorbed. High intensity sweeteners allow reduced sugar content in foods.
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High pressure processing of foods
This document provides an overview of high pressure processing (HPP) of foods. HPP uses high pressure, around 400-600 MPa, to inactivate pathogens and microorganisms while minimally affecting the food's qualities. HPP retains food quality by preserving nutrients, texture, taste and appearance. It has applications for foods like meats, seafood, juices, sauces, dairy products and more. The advantages of HPP are that it achieves uniform microbial reduction without heat, maintains sensory qualities and is more environmentally friendly than thermal processing. The document discusses the basic principles, history, equipment, generation of pressure, applications and advantages and disadvantages of HPP.
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The document discusses food additives, including their consumption levels, categories, safety assessment process, and regulation. It notes that the average consumption of all food additives is 139 lbs per person per year in the US, but excludes common additives like spices and sugars. Safety assessment involves testing for toxicity and carcinogenicity in animals to determine an acceptable daily intake level for humans. Stringent regulations and approval processes exist in the US, EU, and other bodies to ensure food additives are safe for human use.
hurdle technology
This document discusses hurdle technology, which uses a combination of preservation methods to inhibit microbial growth in foods. It describes over 60 potential hurdles including physical methods like heat/cold treatment, chemical hurdles like pH levels and preservatives, and microbially derived hurdles. The hurdles work to disturb the homeostasis of microorganisms and cause metabolic exhaustion. Case studies demonstrate using hurdle technology with blanched cauliflower preserved for 180 days and mangoes preserved with aloe vera gel and calcium chloride.
Bubble gum powerpoint
Walter DIEMER invented bubble gum in 1928 while experimenting with new gum recipes at the Fleer Chewing Gum Company in Philadelphia. He developed a recipe that stretched more and was less sticky than other gums. The gum was first marketed and sold as "Double Bubble" and became instantly popular, selling out at a local store on its first day. Bubble gum is pink in color because that was the only dye available at the time, and it has remained the standard color for bubble gum since. Each year over 100,000 tons of bubble gum are chewed worldwide.
Chewing Gum
This document summarizes the history and benefits of chewing gum. It discusses how ancient Greeks and Mayans chewed resins and saps as early forms of gum. The first commercial gum was produced in 1848. Modern gum uses chicle from sapodilla trees. Gum comes in four main flavors and has oral health benefits like freshening breath, strengthening teeth, and reducing plaque. Chewing gum can also help manage weight by controlling appetite and providing a substitute for high calorie foods. Additionally, gum improves focus for athletes, students, and soldiers by keeping them relaxed yet engaged.
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Chewing gum seminar
1) Chewing gum is a soft substance designed to be chewed but not swallowed. It is composed of gum base, sweeteners, softeners, flavors, and colors.
2) People have chewed natural materials like tree bark for centuries. Modern gum is derived from chicle, the latex from the sapodilla tree.
3) Gum base provides the elastic properties while other ingredients like sugars and flavors are added. The gum is produced through mixing, kneading, rolling, cutting and packaging.
Novel non thermal preservation technologies
High pressure processing is a non-thermal food processing technique that uses high pressures, usually between 100-1000 MPa, to inactivate microorganisms and extend the shelf life of foods. It has minimal effects on taste, texture, color, and nutrients of foods. HPP is being used commercially for products like guacamole, sliced meats, seafood, juices, and dairy to kill pathogens and spoilage microbes while maintaining quality. The high pressure is applied uniformly from all directions using a pressure vessel filled with water, which compresses the packaged foods within minutes and safely destroys microbes without heat.
Hurdle technology
Hurdle technology uses a combination of preservation methods to make foods shelf-stable while maintaining quality and safety. It involves using multiple hurdles like reduced moisture, increased acidity, refrigeration, or addition of preservatives that microorganisms must overcome to grow. The hurdles work synergistically so that microbes cannot adapt to or overcome all of the preservation factors simultaneously. This allows foods to be processed more gently and minimally while still achieving a long shelf life.
chocolate
The document summarizes the history and production process of chocolate. It describes how cocoa beans are harvested from the cacao tree and fermented and dried. It then explains the manufacturing steps where the beans are roasted, cracked, winnowed, and ground into cocoa liquor. The liquor is blended with other ingredients like cocoa butter and sugar and molded into chocolate bars. It provides facts about chocolate consumption and health benefits and discusses different types of chocolate.
cocoa processing
The document discusses the cocoa plant and cocoa processing. It describes the three main types of cocoa pods - Forastero, Criollo, and Trinitario. It then outlines the various steps involved in processing cocoa beans into products like cocoa butter, cocoa powder, and chocolate, including fermentation, drying, roasting, grinding, and pressing. The key steps are fermenting the beans to develop flavor, drying them, roasting to further develop flavor, and grinding to produce cocoa mass, butter, and powder.
Power point presentation (ppt) on Ohmic Heating & Extraction Processing by Ra...
Seminar Presentation by Ram Niwas Jhajhria on the topic of Ohmic Heating & Extraction Processing (M.Tech student in the department of Agricultural & Food Process Engineering, IIT Kharagpur)
Oscillating Magnetic Field
The document discusses the use of oscillating magnetic fields (OMF) to inactivate microorganisms for food preservation. OMF involves applying magnetic fields of intensities between 5-50 tesla and frequencies of 5-500 kHz. This process reduces microbial populations by at least 2 log cycles. The mechanisms of OMF inactivation involve loosening ion bonds in cell membranes and disrupting calcium/magnesium ions. While OMF shows potential for food preservation, further research is still needed to fully understand its effects on microbial destruction kinetics and food quality.
Edible Packaging
This document discusses edible packaging as an environmentally friendly alternative to traditional plastic packaging. It provides an introduction to edible packaging, explaining why it is needed due to the large amount of non-biodegradable plastic waste. Edible packaging is defined as a thin film or coating that can be consumed as part of the food. Common materials used include proteins, polysaccharides, and lipids. Edible packaging can provide benefits like moisture and gas barriers while being safely edible. However, challenges remain regarding their cost effectiveness and commercialization at scale.
Wheat and its byproducts - Health benefits and application in food industry
Wheat is a major grain that provides many nutrients. It has three main parts - the bran, germ, and endosperm. The bran provides fiber, while the endosperm contains starch and proteins. The germ is high in fat. Wheat foods provide various vitamins and minerals. Consumption of wheat bran and germ is linked to reduced disease risk due to antioxidant compounds. Wheat can be processed into various foods like breads, pastas, and cereals. Byproducts include bran, shorts, middlings and wheat germ, which are used in livestock feed or to fortify foods.
Fudges- characteristic features and principles
Fudge is a non-crystalline or amorphous sugar candy that is soft and smooth in texture rather than hard or brittle. It is made by carefully controlling the crystallization of sugar when boiling milk, butter, unsweetened chocolate, and sugar to 115°C. Stirring the fudge while it cools promotes many small sugar crystals to form, preventing large crystals that would make the fudge gritty. Fudge has a firm yet smooth texture due to tiny microcrystals in the candy.
condensed milk processing
Condensed milk was invented in the 1850s by Gail Borden as a way to preserve milk for long periods. It involves evaporating water from milk to increase its concentration and shelf life. Sugar is often added to further preserve it. The processing involves standardizing, heating, condensing the milk in a vacuum, homogenizing, cooling and crystallizing it before packaging. Condensed milk can last up to a year unopened but only 2-3 weeks once opened. It is commonly used in desserts, drinks, ice cream and confectionaries due to its thickness and sweetness.
Edible films and coatings
This document discusses edible films and coatings used for food packaging. It begins by introducing common food packaging materials like plastic, paperboard, and metal cans that end up in landfills. It then discusses how edible films and coatings can provide an alternative by acting as the food packaging that can be consumed. Edible films are free-standing sheets that can wrap or separate food layers, while coatings are thin liquid layers applied to food surfaces. Common biopolymers used include polysaccharides like starch, proteins like gelatin and casein, and lipids like wax. Edible packaging can help extend shelf-life by preventing moisture loss and microbial growth while providing a more sustainable alternative to traditional packaging waste.
Sweeteners
This document discusses various non-nutritive and low-calorie sweeteners, including their relative sweetness compared to sucrose, chemical structures, safety, and applications. It covers both synthetic and natural sweeteners such as saccharin, aspartame, sucralose, stevioside, thaumatin, and miraculin. Polyhydric alcohols like sorbitol, xylitol and mannitol are also covered due to their use as reduced-calorie sweeteners and texturizers.
Antimicrobial agents used in food
antimicrobial used in food for its food presevation to increase its shelf life. also for good nutritive food
Non thermal process in preservation of food
The document discusses various non-thermal food processing techniques as alternatives to traditional thermal processing. It provides examples of different non-thermal methods like pulsed electric field, high pressure processing, pulsed light technology, microwave heating, ohmic heating, and irradiation. These methods aim to increase production rates and profits for food industries while maintaining better quality, nutrients, flavor and extending shelf life compared to thermal processing which can result in loss of volatile compounds. The non-thermal methods are particularly suitable for large scale and liquid food production.
Sweetners,natural and artificial sweetners
This document discusses several natural and artificial sweeteners, including their properties and uses. Sucrose is the prototypical sweet substance, while fructose is sweeter. Honey, maple syrup, and molasses are bulk sweeteners derived from plants. Artificial sweeteners like aspartame, saccharin, and sucralose are much sweeter than sugar but provide few or no calories. Polyols provide bulk and texture like sugar but are only partially absorbed. High intensity sweeteners allow reduced sugar content in foods.
Breads
This document provides information on the composition and properties of bread. It states that starch makes up 71.5-74.5% of bread, while moisture is 13.5-14%. Protein (8-11%), sugar (2-2.5%), fat (1%), and ash (0.5%) are also components. Starch granules absorb moisture and cause bread to stiffen when cooled. High moisture reduces bread yield. Proteins provide structure and allow gas retention. Various production steps are outlined, including fermentation, shaping, proofing, and baking. Different bread-making methods such as straight dough, salt delay, and sponge and dough are also described.
High pressure processing of foods
This document provides an overview of high pressure processing (HPP) of foods. HPP uses high pressure, around 400-600 MPa, to inactivate pathogens and microorganisms while minimally affecting the food's qualities. HPP retains food quality by preserving nutrients, texture, taste and appearance. It has applications for foods like meats, seafood, juices, sauces, dairy products and more. The advantages of HPP are that it achieves uniform microbial reduction without heat, maintains sensory qualities and is more environmentally friendly than thermal processing. The document discusses the basic principles, history, equipment, generation of pressure, applications and advantages and disadvantages of HPP.
The safety aspects of food additives
The document discusses food additives, including their consumption levels, categories, safety assessment process, and regulation. It notes that the average consumption of all food additives is 139 lbs per person per year in the US, but excludes common additives like spices and sugars. Safety assessment involves testing for toxicity and carcinogenicity in animals to determine an acceptable daily intake level for humans. Stringent regulations and approval processes exist in the US, EU, and other bodies to ensure food additives are safe for human use.
hurdle technology
This document discusses hurdle technology, which uses a combination of preservation methods to inhibit microbial growth in foods. It describes over 60 potential hurdles including physical methods like heat/cold treatment, chemical hurdles like pH levels and preservatives, and microbially derived hurdles. The hurdles work to disturb the homeostasis of microorganisms and cause metabolic exhaustion. Case studies demonstrate using hurdle technology with blanched cauliflower preserved for 180 days and mangoes preserved with aloe vera gel and calcium chloride.
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Walter DIEMER invented bubble gum in 1928 while experimenting with new gum recipes at the Fleer Chewing Gum Company in Philadelphia. He developed a recipe that stretched more and was less sticky than other gums. The gum was first marketed and sold as "Double Bubble" and became instantly popular, selling out at a local store on its first day. Bubble gum is pink in color because that was the only dye available at the time, and it has remained the standard color for bubble gum since. Each year over 100,000 tons of bubble gum are chewed worldwide.
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This document summarizes the history and benefits of chewing gum. It discusses how ancient Greeks and Mayans chewed resins and saps as early forms of gum. The first commercial gum was produced in 1848. Modern gum uses chicle from sapodilla trees. Gum comes in four main flavors and has oral health benefits like freshening breath, strengthening teeth, and reducing plaque. Chewing gum can also help manage weight by controlling appetite and providing a substitute for high calorie foods. Additionally, gum improves focus for athletes, students, and soldiers by keeping them relaxed yet engaged.
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North American kids spend about half a billion dollars on bubble gum each year, which amounts to over 40 million pieces consumed daily. The largest bubble ever blown was 23 inches in diameter. Chewing gum is one of the oldest candies, with people throughout history enjoying chewing resins and gums from plants. Turkey has the largest number of chewing gum manufacturers with over 60 producers.
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This document provides information about several inventors and inventions that are often unknown including Garrett Morgan who invented the gas mask, Clarence Birdseye who pioneered frozen food, John Walker who created the first friction matches, Joseph Friedman who invented the bendable drinking straw, Dr. Charles Drew who established blood banks, and Tim Berners-Lee who invented the World Wide Web. The document is dedicated to highlighting inventors who dedicated their efforts but are often unknown and their inventions are widely used today without acknowledging their contributions.
El chicle
El chicle es una goma masticable dulce que originalmente se obtenía de la savia del árbol Manilkara zapota. Aunque ahora se usan bases plásticas, el chicle tradicional se extraía de este árbol tropical y debía a él su nombre. El proceso de fabricación del chicle incluye derretir la base, mezclar ingredientes como edulcorantes y aromas, enrollar la mezcla en una tira fina, cortarla en porciones y empaquetarlas.
Candy Trivia
The document provides a candy trivia game with 10 multiple choice questions about the origins and names of popular candies. Some of the candies referenced include Reese's Peanut Butter Cups, Hershey's Kisses, Baby Ruth, Whoppers, Tootsie Pops, Payday, Hot Tamales, and Bit-O-Honey. The document also includes the answers to the trivia questions.
Advertising, Powerpoint for Glee Gum
Verve Inc. produces Glee Gum, an all-natural chewing gum made from harvested rainforest chicle. The company was founded with the goal of supporting chicle-harvesting communities in Guatemala. Glee Gum uses only natural ingredients and supports environmental and social justice organizations. It aims to increase brand awareness and promote its message of environmental sustainability through advertising, public relations, and partnerships.
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Chewing gum
- 1. Chewing gum invention
- 2. I am going to write about the invention called chewing gum The man who invented it was Tomas Adams from Staten Island Thomas Adams New York. (1818-1905) He got the idea in 1869 when he was trying to produce rubber for toys, rain boots and bicycle tires.
- 3. T. Adams experimented with juice from Mexican sapodilla tree. Sapodilla tree is tropical American evergreen.
- 4. The experiment didn’t work, but he put a piece of rubber in his mouth and started chewing. He thought it is tasty and interesting.
- 5. Tomas Adams started producing chewing gum and opened the first chewing gum factory.
- 6. I think the invasion of chewing gum is good, because it is tasty and your mouth smells nice. Chewing gum doesn’t destroy your teeth as well.
- 7. THANK YOU! Rayna Siriyski