Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It is usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavors. It is typically sweetened with sugar or sugar substitutes. Typically, flavourings and colourings are added in addition to stabilizers. The mixture is stirred to incorporate air spaces and cooled below the freezing point of water to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at very low temperatures (< 2 °C or 35 °F). It becomes more malleable as its temperature increases.
The meaning of the phrase "ice cream" varies from one country to another. Phrases such as "frozen custard", "frozen yogurt", "sorbet", "gelato" and others are used to distinguish different varieties and styles. In some countries, such as the United States, the phrase "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream. Products that do not meet the criteria to be called ice cream are labelled "frozen dairy dessert" instead. In other countries, such as Italy and Argentina, one word is used for all variants. Analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes, are available for those who are lactose intolerant, allergic to dairy protein, or vegan.
Ice cream may be served in dishes, for eating with a spoon, or in cones, which are licked. Ice cream may be served with other desserts, such as apple pie. Ice cream is used to prepare other desserts, including ice cream floats, sundaes, milkshakes, ice cream cakes and even baked items, such as Baked Alaska.
Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It is usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavors. It is typically sweetened with sugar or sugar substitutes. Typically, flavourings and colourings are added in addition to stabilizers. The mixture is stirred to incorporate air spaces and cooled below the freezing point of water to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at very low temperatures (< 2 °C or 35 °F). It becomes more malleable as its temperature increases.
The meaning of the phrase "ice cream" varies from one country to another. Phrases such as "frozen custard", "frozen yogurt", "sorbet", "gelato" and others are used to distinguish different varieties and styles. In some countries, such as the United States, the phrase "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream. Products that do not meet the criteria to be called ice cream are labelled "frozen dairy dessert" instead. In other countries, such as Italy and Argentina, one word is used for all variants. Analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes, are available for those who are lactose intolerant, allergic to dairy protein, or vegan.
Ice cream may be served in dishes, for eating with a spoon, or in cones, which are licked. Ice cream may be served with other desserts, such as apple pie. Ice cream is used to prepare other desserts, including ice cream floats, sundaes, milkshakes, ice cream cakes and even baked items, such as Baked Alaska.
Condensed milks are the products obtained by evaporating part of the water of whole milk, or fully or partly skimmed milk, with or with without the addition of sugar.
Manufacture of Food Flavours, Flavorings Materials, Natural Food Flavors (Flavour in Fruits and Vegetables, Fruit Aroma, Flavours from Fatty Acid Metabolism, Flavours from Amino Acid Metabolism, Flavours Formed from Carbohydrate Metabolism, Flavour Formation from Cysteine Suifoxide, Flavour Formation from Glucosinolates, Flavour of Vanilla)
No doubt flavour is one of the most important attributes of the food products we eat in our daily life. Man does not eat simply to live but even more so lives to eat. Flavourings are focused on altering or enhancing the flavours of natural food product or creating flavour for food products that do not have the desired flavours for example bakery goods and other snacks. Flavour is generally defined in terms of three components; odour, taste and texture. Its characterization is concern with the similarities in human flavour perception using methods that designed to average out the differences.
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106-E, Kamla Nagar, Opp. Spark Mall,
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Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Food Flavours, Natural Food Flavors, Manufacturing Flavors, Flavour Manufacture, Production of Flavor, Production of Flavor Emulsions, Flavoring Exposure in Food Manufacturing, Production of Natural Flavors, Flavor Extraction Methods, Flavor Making, How to Extract Flavors From Fruits, Flavour Extraction, Food Flavourings, Production of Food Aroma Compounds, Food and Flavors Industry, Food Processing, Food Manufacturing, How to Make Flavour, Flavour Manufacturing, Flavor Extraction Methods, Flavors Manufacturing Process, Process for Extraction of Flavors, How to Make Your Own Flavor Extracts, Starting Food Business, Flavours from Fatty Acid Metabolism, Flavours from Amino Acid Metabolism, Flavours Formed from Carbohydrate Metabolism, Flavour Formation from Cysteine Suifoxide, Flavour Formation from Glucosinolates, Formation of Flavour Compounds, Odd Flavors in Foods, Flavours and Flavouring Materials, Flavourings in Foods, Compounded Flavourings, Solid Flavouring Materials, Liquid Flavouring Materials, Semi-Fluid or Paste Flavouring Products, Isolation of Food Flavours, Flavouring Materials of Natural Origin, Sources of Natural Flavouring Materials, Spice Processing Milling, Extraction and Oleoresins, Plants as Sources of Essential Oils, Fiavour of Cocoa, Beverage Flavours, Flavour of Coffee, Flavor of Onion, Flavour of Garlic, Dehydrated Onion, Production of Cocoa Powder, Flavourings Butter, Cheese, Flavour of Butter, Cheese Flavour, Cheddar Cheese Flavour, Blue Cheese Flavor, Yogurt Flavour, Flavourings for Yogurt, Wine Making, Production of Aroma Chemicals, Smoke Flavours, Flavour Chemicals
A discussion on the food additives used in the food industry. This only focuses on stabilizers and thickeners, fat replacers,
masticatory substances, firming texturizers, appearance control, clarifying agents, flour bleaching agents, bread improvers and anti-caking agents
Plant-based milk alternative refers to non-dairy vegan milk made from breakdown of plant material like cereals, legumes oilseeds, nuts that are extracted in water and further homogenized to provide a creamy mouth feel along with flavor and aroma. It is a fast growing segment in the newer food product development category. Plant sources like almonds, soy, cashew, rice are utilized due to the nutritional properties of these sources for preparation of plant-based milk which is lactose-free, cholesterol free and low in calories. Dairy milk allergy, lactose intolerance, hormonal imbalance, calorie concern and more preference to vegan diets has influenced consumers towards choosing plant-based milk alternatives and it serves as an inexpensive and sustainable alternative to dairy milk. New and advanced non-thermal processing technologies are being developed for tackling the problems related to increase of shelf life, emulsion stability, nutritional completeness and sensory acceptability. Plant-based milk alternatives is a major research area in food science and technology and widely investigated through the development of advanced processing, technological interventions and fortification techniques for developing a nutritionally complete product with high overall acceptability.
Channa
Chhena or sana are curds or cheese curds, originating from the Indian subcontinent. Chhana is an acid coagulated product obtained from milk.
Paneer
Paneer is a heat-acid coagulated milk product obtained by coagulating standardized milk with the permitted acids at specified temperature
Chemical Composition
The chemical composition of chhena depends mainly on the initial composition of milk, the conditions of coagulation, the technique of straining( which determines the moisture content), and loses of milk solids in the whey.
Condensed milks are the products obtained by evaporating part of the water of whole milk, or fully or partly skimmed milk, with or with without the addition of sugar.
Manufacture of Food Flavours, Flavorings Materials, Natural Food Flavors (Flavour in Fruits and Vegetables, Fruit Aroma, Flavours from Fatty Acid Metabolism, Flavours from Amino Acid Metabolism, Flavours Formed from Carbohydrate Metabolism, Flavour Formation from Cysteine Suifoxide, Flavour Formation from Glucosinolates, Flavour of Vanilla)
No doubt flavour is one of the most important attributes of the food products we eat in our daily life. Man does not eat simply to live but even more so lives to eat. Flavourings are focused on altering or enhancing the flavours of natural food product or creating flavour for food products that do not have the desired flavours for example bakery goods and other snacks. Flavour is generally defined in terms of three components; odour, taste and texture. Its characterization is concern with the similarities in human flavour perception using methods that designed to average out the differences.
See more
https://goo.gl/sznfoF
https://goo.gl/pSAJbm
https://goo.gl/6anuLx
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Food Flavours, Natural Food Flavors, Manufacturing Flavors, Flavour Manufacture, Production of Flavor, Production of Flavor Emulsions, Flavoring Exposure in Food Manufacturing, Production of Natural Flavors, Flavor Extraction Methods, Flavor Making, How to Extract Flavors From Fruits, Flavour Extraction, Food Flavourings, Production of Food Aroma Compounds, Food and Flavors Industry, Food Processing, Food Manufacturing, How to Make Flavour, Flavour Manufacturing, Flavor Extraction Methods, Flavors Manufacturing Process, Process for Extraction of Flavors, How to Make Your Own Flavor Extracts, Starting Food Business, Flavours from Fatty Acid Metabolism, Flavours from Amino Acid Metabolism, Flavours Formed from Carbohydrate Metabolism, Flavour Formation from Cysteine Suifoxide, Flavour Formation from Glucosinolates, Formation of Flavour Compounds, Odd Flavors in Foods, Flavours and Flavouring Materials, Flavourings in Foods, Compounded Flavourings, Solid Flavouring Materials, Liquid Flavouring Materials, Semi-Fluid or Paste Flavouring Products, Isolation of Food Flavours, Flavouring Materials of Natural Origin, Sources of Natural Flavouring Materials, Spice Processing Milling, Extraction and Oleoresins, Plants as Sources of Essential Oils, Fiavour of Cocoa, Beverage Flavours, Flavour of Coffee, Flavor of Onion, Flavour of Garlic, Dehydrated Onion, Production of Cocoa Powder, Flavourings Butter, Cheese, Flavour of Butter, Cheese Flavour, Cheddar Cheese Flavour, Blue Cheese Flavor, Yogurt Flavour, Flavourings for Yogurt, Wine Making, Production of Aroma Chemicals, Smoke Flavours, Flavour Chemicals
A discussion on the food additives used in the food industry. This only focuses on stabilizers and thickeners, fat replacers,
masticatory substances, firming texturizers, appearance control, clarifying agents, flour bleaching agents, bread improvers and anti-caking agents
Plant-based milk alternative refers to non-dairy vegan milk made from breakdown of plant material like cereals, legumes oilseeds, nuts that are extracted in water and further homogenized to provide a creamy mouth feel along with flavor and aroma. It is a fast growing segment in the newer food product development category. Plant sources like almonds, soy, cashew, rice are utilized due to the nutritional properties of these sources for preparation of plant-based milk which is lactose-free, cholesterol free and low in calories. Dairy milk allergy, lactose intolerance, hormonal imbalance, calorie concern and more preference to vegan diets has influenced consumers towards choosing plant-based milk alternatives and it serves as an inexpensive and sustainable alternative to dairy milk. New and advanced non-thermal processing technologies are being developed for tackling the problems related to increase of shelf life, emulsion stability, nutritional completeness and sensory acceptability. Plant-based milk alternatives is a major research area in food science and technology and widely investigated through the development of advanced processing, technological interventions and fortification techniques for developing a nutritionally complete product with high overall acceptability.
Channa
Chhena or sana are curds or cheese curds, originating from the Indian subcontinent. Chhana is an acid coagulated product obtained from milk.
Paneer
Paneer is a heat-acid coagulated milk product obtained by coagulating standardized milk with the permitted acids at specified temperature
Chemical Composition
The chemical composition of chhena depends mainly on the initial composition of milk, the conditions of coagulation, the technique of straining( which determines the moisture content), and loses of milk solids in the whey.
No processed food product is complete without the inculcation of Food Additives. With a growing concern over the nature and the amount of additives used in various food products, here is a market survey conducted by me giving a brief idea about the additives used in certain products available in the market. This presentation will give a consumer an overview of the 'not-so-known' ingredients which give our favorite snack that irresistible flavor.
At the 47th Meeting in March 2014, the Codex Committee on Food Additives agreed to the revision of the Codex Guidelines for the Simple Evaluation of Food Additive Intake (CAC/Cl 3-1989).
The purpose of the revised Codex Guidelines is to provide a tool that can be used by national governments to conduct a simple evaluation of dietary exposure to food additives, using the Theoretical Maximum Daily Intake (TMDI) and Estimated Daily Intake (EDI) methods.
hi i m a student of bsc (H) food technology and its a ppt about food additives it covers the following -
food additives and its definition according to different organizations , classification on the basis of source , origin and their function in foods , their uses , characteristics of a food additive , safety evaluation of a food additive , BHA VS BHT and some food additives ques ( not sure if answers are correct to these ques)
Food additives, Different categories of food additives, Types of food additives, direct food additives and their role in food processing, Indirect food additives and their role in food processing, Benefits of food additives, Examples of direct and indirect food additives, Functions of food additives.
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. Bakery at the Faculty of Food Technology, Latvia University of Life Sciences and Technologies The food technology room at Marling School in Stroud, Gloucestershire
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. Bakery at the Faculty of Food Technology, Latvia University of Life Sciences and Technologies The food technology room at Marling School in Stroud,
Comprises of basic definition, Need of Food Additives and its types, Different categories of additives alongwith their broad classification and the safety level consideration of Food Additives especially when they are incorporated within food items.
Delve into the world of "Essential Food Ingredients: Enhancing Taste, Texture & Safety" with this insightful PowerPoint presentation. Explore the key role of essential ingredients in the culinary world, elevating the sensory experience of food products. Uncover how these ingredients not only enhance taste and texture but also contribute to food safety and preservation. From natural flavors and seasonings to food stabilizers and emulsifiers, this presentation unravels the science and art behind incorporating essential ingredients in food formulations.
Food additives; its health hazardsFood AdulterationDrSindhuAlmas
Food additives; its health hazards
What is Food Adulteration, who does it n why
When is food said to be adulterated ?
Types of adulteration
Common food adulteration
Legislation regarding control of food adulteration
In the present context, the use of food additives is imperative.
Additives provides protection against food spoilage during storage, processing, transportation and distribution.
With the present degree of urbanization, it would be impossible to maintain food distribution without processing and packing with which many additives are involved.
The convenience food revolution would be not have been possible without food additives.
Similar to Food Additives in Beverages - Needs & Perception (20)
This presentation covers (1) Social impact of tourism; (2) Effects of globalization on tourism development; (3) Sex tourism and exploitation of women; and (4) Trends and issues shaping tourism and hospitality development.
Explore the Association for Vertical Farming infographics surrounding the topic of Urban and Vertical Farming. For more information, visit the Vertical Farming website: https://vertical-farming.net/
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
5. CONCERNS ON FOOD ADDITIVES
• Food additives - subject of
– Public policy, regulatory activity
– Public interest for decades
• Common Issues
– Long, unfamiliar names similar to complex
chemical compounds
• Low level of science literacy, Complex Labelling
– Motive of economic adulteration
– Advertising that have at times taken advantage of
food additive or ingredient controversies
– Improving the perceived quality – thickeners in
juice or milk based beverages
– Use of unapproved additives, colorants
– Or using approved additives beyond permitted
limits
Uninformed-Unaddressed Concerns
about the food industry’s motives in manufacturing processed foods have
led to increasing negative perceptions among the general public
7. Food Processing
• Food Processing is primarily undertaken
• to transform perishable – at times unpalatable or hardly edible raw
material
into
• safe, flavourful, nutritious, stable and enjoyable foods.
• It may be considered to include any deliberate change in a food occurring
between the point of origin and availability for consumption.
• The change could be as simple as rinsing and packaging by a food
manufacturer to ensure that the food is not damaged before consumer
accessibility, or
• As complex as formulating the product with specific additives for
controlling microorganisms, maintaining desired quality attributes, or
providing a specific health benefit, followed by packaging that may itself
play a role in microbial control or quality preservation.
8. FOOD PROCESSING - CRITICAL ROLE
• For centuries, food processing techniques have served useful
functions in a progress of mankind
• ~2 million years ago – cooking, later augmented by fermenting,
drying, preserving, and other primitive forms of food
processing.
• Led to development of the early Food Industry
– Freed people from foraging for food, and ensured adequate nutrition via
consistent food supply year round.
• The Industrial revolution could not have occurred without a
food delivery system that allowed people to leave the farms,
migrate to the cities, and engage in useful production of goods
and services for society.
9. THE STATUS TODAY
• Contemporary food science and technology have contributed
greatly by integrating many other disciplines to enhance food
safety
– Biology, chemistry, physics, engineering, materials science, microbiology,
nutrition, toxicology, biotechnology, genomics, computer science.
• Today, our production-to-consumption food system is complex,
and the food is largely safe, tasty, nutritious, diverse,
convenient, and less costly and more readily accessible than
ever before.
• Food Processing, Food additives & Advances in Technology help
make that possible.
10. Indian Food Industry – Growing …
o The size of the food
processing sector in India
was around USD 180 billion in
2011
o This includes both the
organized and unorganized
sector where organized forms
50-55% of the overall market
o Grains and pulses, beverages
and other foods and dairy
products make up around
80% of the total processed
food market
o The sector is expected to
grow at around 13 percent on
a nominal basis and reach
size of USD 530-550 billion by
2020.
11. Packed beverages still ‘emerging’-Dairy overwhelms in India
All Liquid Food - India
Share of stomach %
116.3 Bio Litres (2013)
* CSD= Carbonated Soft Drinks
OLDP –Other Liquid Dairy ProductsData Courtesy: Tetra Pak / Indian Beverage Association
Fruit Based
Beverages
1.8%
12. Packed beverages Under-Indexed vs. Global Average
* FBB = Fruit based beverages
CSD= Carbonated Soft Drinks
OLDP –Other Liquid Dairy Products
All Liquid Food
Share of stomach %
India
116.3 Bio L
World
1816.9 Bio L
Data Courtesy: Tetra Pak / Indian Beverage Association
Fruit Based
Beverages
1.8%
13. • Technically:
– In addition to the natural composition of foodstuffs, substances that may
be incorporated, either directly or indirectly, during the growing, storage
or processing of foods, when introduced purposely to aid in processing
or to preserve or improve the quality of the product
• Codex: FSSAI
– Food additive means any substance not normally consumed as a food by
itself and not normally used as a typical ingredient of the food, whether
or not it has nutritive value, the intentional addition of which to food for
a technological (including organoleptic) purpose in the manufacture,
processing, preparation, treatment, packing, packaging, transport or
holding of such food results, or may be reasonably expected to result
(directly or indirectly), in it or its byproducts becoming a component of
or otherwise affecting the characteristics of such foods.
Food Additives - Definition
14. o Food Additives – useful, vital, versatile
• Additives perform a variety of useful functions in foods
that consumers often take for granted
• Some additives could be eliminated if we were willing
To grow our own food,
Harvest and grind it,
Spend many hours cooking and canning, or
Accept increased risks of food spoilage
o What Benefit do Additives Offer
• Technological
• Aesthetics
• Convenience
o Broader Classification
• Natural
• Man - Made
Why Are Food Additives Added to Food?
15. • To Maintain or Improve Safety and Freshness:
– Preservatives slow product spoilage caused by mold, air, bacteria, fungi or yeast. In addition
to maintaining the quality of the food,
• To maintain product consistency – improve mouth-feel:
– Emulsifiers give products a consistent texture and prevent them from separating. Stabilizers
and thickeners give smooth uniform texture to deliver on consumer expectation
• To improve or maintain nutritional value:
– Vitamins and minerals are added to beverages which is vehicle to deliver targeted
nutritional benefits. Such fortification and enrichment has helped address lack nutrients in
diet
• To maintain palatability and wholesomeness:
– Acidulants and Buffering Agents help control the acidity and alkalinity of foods
– Antioxidants prevent flavour oils, oleoresins in beverage emulsions from becoming rancid or
developing an off-flavor.
• To enhance flavor or impart desired color:
– Flavouring agents are integral part of beverages. These may be natural, nature identical or
artificial flavors which besides enhancing taste of beverages also deliver feeling of
refreshment & enjoyment. Colors, to maintain the appeal of beverages throughout its
desired best before period.
…….Food Additives - The WHY
16. o Water
o Sweetness
• Nutritive/Caloric Sweetener
• Non-Nutritive/Non-Caloric Sweetener
o Sourness
• Acidulants , Acidity Regulators
o Colourants
o Flavouring Agents
o Stabilizer / Emulsifier
o Preservative
Beverage typically contains ………..
17. o The purpose of emulsifiers & stabilisers is to
facilitate the mixing together of ingredients that
normally would not mix, namely fat and water.
• This mixing of the aqueous and lipid phases is then
maintained by stabilisers.
o Stabiliser are substances that can stabilise, retain or
intensify an existing colour of a foodstuff and
substances that increase the binding capacity of the
food to allow the binding of food pieces into
reconstituted food
o Makes possible new product formats (E.g. Fruit
juice + Milk Beverage)
• Stabilizers used to prevent separation
• Improve mouth-feel through the desired shelf life
Beverage Application – Emulsifiers / Stabilizers
18. o The use of additives in food preservation is, not surprisingly,
one of the oldest traditions
o Preservatives are probably the single most important class
of additives, as they play an important role in the safety of
the food supply
o Preservatives used in beverage industry
• Salts of Benzoic Acid - Benzoates
• Salts of Sorbic Acid - Sorbates
• Dimethyl Dicarbonate – DMDC – cold sterilant
• Sulphur Dioxide
o Manufacturers are upgrading GMP by equipment design &
product design to obviate need for preservatives
Beverage Application – Preservatives
19. o One of the basic taste / property of a beverage is
its sourness or acidity
o Acids are added to beverages to fulfill two main
functions:
• To inhibit the growth of micro-organisms such as
bacteria, yeasts, moulds
• To improve the taste profile of a beverage by balancing
the sweetness
o Acidulants used in beverages include
• Citric, Malic, Tartaric, Lactic acid
• Phosphoric acid is used in cola flavoured beverages
• In case of juice drinks – acid naturally present in juice
aids in taste balance and preservation
Beverage Application – Acidulants
20. o Some of popular Low or No Calorie products would not be
possible without these sweeteners
• Aspartame
About 200 time more sweet than the sugar. It is disintegrated into
aspartic acid, phenylalanine and methanol in the body on digestion.
Most commonly used non-caloric options of foods, beverages and
medicines
• Acesulfame K
130- 200 times sweeter than Sugar. One limitation it has is that if
used in large quantities, it has an after taste.
It is used in fruit preserves, dairy products and all types of beverages.
It is used to reduce the calories of the products. It is heat resistant
and enhances flavors
• Sucralose
Sucralose is 600 times sweeter than sugar. It has a good water
solubility and excellent stability in a wide range
of processed foods and beverages.
• Stevia – draft approved under FSSAI
Beverage Application – Non-caloric Sweeteners
21. o Color additives are used in foods
• to offset color loss due to exposure to light, air, temperature extremes,
moisture and storage conditions
• to correct natural variations in color
• to enhance colors that occur naturally; and
• to provide color to colorless foods
o Natural – preferred by consumer
o Artificial – Safe and has excellent stability
Beverage Application – Colorants
22. GenNext-Beverages
o Dairy Based & Fruit Juice Based Beverages with
• Plant Stanols
• Omega 3, DHA
o Sports Drinks (to be consumed before or during exercise to
prevent dehydration)
• Supply carbohydrates, provide electrolytes (such as sodium,
potassium, calcium, magnesium) and
• Vitamins or other nutrients
o Whey plus fruit juice combination
• Stabilizer to prevent separation & adding mouth-feel
o Energy Drinks (Caffeinated Beverages)