Presiding Officer Training module 2024 lok sabha elections
food ingredients and its type
1. Program: M.Sc. Food Technology
Semester- I, First Year
FT-101 PRINCIPLES OF FOOD PROCESSING
SAKSHI
SHRIVASTAVA
MSFN1FT20001
BRIEF INTRODUCTION AND
APPLICATION
OF FOOD INGREDIENTS
3. For centuries, ingredients have served useful
functions in a variety of foods. Our ancestors used
salt to preserve meats and fish, added herbs and
spices to improve the flavor of foods, preserved fruit
with sugar, and pickled cucumbers in a vinegar
solution. Today, consumers demand and enjoy a
food supply that is flavorful, nutritious, safe,
convenient, colorful and affordable. Food additives
and advances in technology help make that possible.
There are thousands of ingredients used to make
foods. The Food and Drug Administration (FDA)
maintains a list of over 3000 ingredients in its data
base "Everything Added to Food in the United
States", many of which we use at home every day
(e.g., sugar, baking soda, salt, vanilla, yeast, spices
and colors).
4. A food ingredient is any substance that is added to a food
to achieve a desired effect. The term “food ingredient”
includes food additives, which are substances added to
foods for specific technical and/or functional purposes
during processing, storage or packaging.
There are two types of food additives—direct and indirect.
Direct food additives are used in foods to impart specific
technological or functional qualities. For example,
stabilizers are used to help prevent separation of nutrients
in fortified milk products, while phosphates are used as a
leavening agent in baked goods. Indirect additives are not
intentionally added to food, but may be present in trace
amounts as a result of processing, packaging, shipping or
storage.
Both direct and indirect food additives are controlled by
national regulatory authorities, such as the U.S. Food and
Drug Administration. Any food ingredient must be proven
safe to be used in foods.
5. “ingredient” means any substance, including a
food additive used in the manufacture or
preparation of food and present in the final
product, possibly in a modified form;
“food additive” means any substance not
normally consumed as a food by itself or used
as a typical ingredient of the food the intentional
addition of which to food for a technological
(including organoleptic) purpose
According to FSSAI
6.
7. Types of Food Ingredient
Acid Regulator- help control the pH of a food to prevent it from becoming too acidic or alkaline.
• Eg-Acetic acid ,Calcium phosphate ,Citric acid
•Anti-caking agents – stop ingredients from becoming lumpy.
•Eg-Calcium silicate ,Microcrystalline cellulose , Phosphates
•Antioxidants – prevent foods from oxidising, or going rancid.
•Eg- Citric acid , vitamin E, Phosphoric acid ,BHA , BHT
•Artificial sweeteners – increase the sweetness.
•Eg- Allulose, Stevia ,Saccharin , aspartame
•Emulsifiers – stop fats from clotting together.
•Eg- Carrageenan ,Cellulose, gum ,Glycerol, Gum acacia ,Lecithin
8. •Colors – enhance the appearance.
•Eg - Carmoisine/Azorubine (E 122), Ponceau 4R (E 124), Erythrosine (E 127), Allura Red (E
129), Tartrazine (E 102)
•Humectants – keep foods moist.
•Eg- honey , Carrageenan Cellulose gum
•Flavors – add flavour.
•Eg- vanilla ,chocolate ,spices
•Flavor enhancers – increase the power of a flavour.
•Eg- MSG
•Foaming agents – maintain uniform aeration of gases in foods.
•Eg-Alginates ,Xanthan gum
9. •Preservatives – stop microbes from multiplying and spoiling the food.
•Eg -Acetic acid , nitrates , benzoates
•Thickeners – enhance texture and consistency.
•Eg -Pectin Xanthan gum
•Stabilisers and firming agents – maintain even food dispersion.
•Eg- calcium chloride , lecithin , pectin
•Glazing agent – improves appearance and can protect food.
•Eg- Carrageenan ,Cellulose gum ,Gum acacia ,Gum arabica
•Gelling agents – alter the texture of foods through gel formation
•Eg- Carrageenan, Cellulose gum ,Gellan gum, Pectin
10. •Raising agents – increase the volume of food through the use of gases.
Eg- Monocalcium phosphate ,Carbonates ,Sulfates , baking soda
•Sequestrant - Sequestrants help improve and preserve the quality and stability of
food products by preventing rotting and oxidation.
•Eg- ethylenediaminetetraacetic acid (EDTA)
•Fortifying agents – micronutrients added to the food for fortification
•Eg-Iodine in salt
11. Food fortification or enrichment is the process of adding micronutrients to
food. It can be carried out by food manufacturers, or by governments as a
public health policy which aims to reduce the number of people with dietary
deficiencies within a population.
The term micronutrients is used to describe vitamins and minerals in general.
Macronutrients, on the other hand, include proteins, fats and carbohydrates.
Your body needs smaller amounts of micronutrients relative to
macronutrients. That’s why they’re labeled “micro.
12.
13.
14. Generally recognized as safe (GRAS) is a United
States Food and Drug Administration (FDA) designation
that a chemical or substance added to food is considered
safe by experts.
15. Food ingredients provide
convenience and allow food
makers to produce a wide
variety of foods that are safe,
appetizing, uniform, nutritious
and tasty. They are used in
very small quantities, but
contribute significantly to our
vast and varied food supply—
ensuring that the foods we
love look, taste and feel the
way we have come to expect.
conclusion
16. To support nutrition delivery
To maintain product quality and freshness
To prevent spoilage during transport, storage
and sale
To make foods more appealing and ensure
that familiar foods have consistent qualities
To extend shelf-life and prevent food waste
To aid in the processing and preparation of
foods
