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

1. IMK 221: FOOD INGREDIENTS
PROFESSOR ABD KARIM ALIAS!
Food Technology Division, School of Industrial Technology
Universiti Sains Malaysia

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. 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. 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. Development of Food Ingredients!
From hunters…
to early farmers…
…then to the
agricultural revolution of
the 18th century

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. 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. 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. 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. 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
(sodium bicarbonate), salt, emulsifier (soya lecithin, E322), and
natural and artificial vanilla flavouring)
HERSHEY’S CHOCOLATE KISSES
….can be bewildering for non-food technologist!

11. Topics in Food Ingredients!
Each topic will discuss about: classification, properties, function,
application. Selected examples will be highlighted.
Gums Stabilizers
Emulsifiers
Flavorings
Spices Seasonings
Acidulants
To 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.

12. Topics in Food Ingredients!
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, soy protein 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)
To provide sweetness, enhance/modify overall
flavor.
e.g., sucrose, glucose syrup, aspartame,
To improve processing product quality during
breadmaking.
e.g., enzymes, raising oxidizing agent

13. Topics in Food Ingredients!
Nutraceuticals
Miscellaneous
Each topic will discuss about: classification, properties, function,
application. Selected examples will be highlighted.
To provide specific physiological benefit or
protection against chronic disease.
e.g., antioxidants, isoflavone, psyllium.
Various small topics: humectants, firming agent

14. 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.

15. 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 a liquid media
• Volume and texture of many baked
products are improved by emulsifiers
• e.g., Mono- and diglycerides in margarine,
bakery products.

16. 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

17. 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.

18. Colorings!
• Before food is tasted, before a single 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
• Synthetic and natural colours confer
attractive colours to foods
• e.g., Tartrazine, Ponceau 4R, Carotena,
Annato, caramel

19. Dough Conditioners!
• Modify properties of protein starch in
cereal-based foods – result in improved
properties such as reduced mixing time
increased loaf volume
• Produce more uniform bakery products
with good crumb texture
• Examples: Various phosphates, sulfates,
enzymes

20. Anticaking Agents!
• 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