The document discusses various chemical preservatives that are added to foods to prevent spoilage from microorganisms and undesirable chemical changes, including traditional preservatives like salt and sugar, acids like benzoic and sorbic acid, gaseous preservatives like sulfur dioxide and carbon dioxide, and antioxidants. It provides details on the mechanisms of various preservatives and guidelines for their safe use to extend the shelf life of foods while maintaining quality and safety for consumption. Chemical preservatives are carefully regulated and tested to ensure they are used at appropriate levels and for intended purposes in specific foods.
Microbial spoilage by Anaerobic Microorganisms pose higher risks in canned foods. This presentation discuss the microbial spoilage of canned foods by various group of microbes
Microbial spoilage by Anaerobic Microorganisms pose higher risks in canned foods. This presentation discuss the microbial spoilage of canned foods by various group of microbes
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria under anaerobic conditions.
Or
Any metabolic process that releases energy from a sugar or other organic molecule, does not require oxygen or an electron transport system, and uses an organic molecule as the final electron acceptor
Fermentation usually implies that the action of microorganisms is desired.
The science of fermentation is known as zymology.
in microorganisms, fermentation is the primary means of producing ATP by the degradation of organic nutrients anaerobically
introduction of Fermented food
Fermented foods are an extremely important part of human diet and worldwide may contribute to as much as one third of human diet.
Different types of fermented food isused in butter, cheese, bread, fermented vegetables,fermented meats etc.
The scope of food fermentation ranged from producing alcoholic beverages, fermented milk and vegetable products to genetically engineered super bugs to carry out efficient fermentation to treatment and utilization of waste and overall producing nutritious and safe products with appealing qualities.
2. Fermented Food Definition: Fermented foods are those food produced by modification of raw material of either animal or vegetable origin by the activities of microorganisms. Bacteria , yeast and moulds can be used to produce a diverse range of products that differ in flavor, texture and stability from the original raw material.
Or
Fermented foods are those foods which are subjected to action of microorganisms or enzymes to get desirable biochemical changes and cause significant modification to food.
Micro-organisms important in Food Microbiology. Bacteria, Yeast, MoldsSt Xaviers
Here is a ppt on food microbiology. consisting information for molds, bacteria and yeast. information on types of good and bad components in each category.
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria under anaerobic conditions.
Or
Any metabolic process that releases energy from a sugar or other organic molecule, does not require oxygen or an electron transport system, and uses an organic molecule as the final electron acceptor
Fermentation usually implies that the action of microorganisms is desired.
The science of fermentation is known as zymology.
in microorganisms, fermentation is the primary means of producing ATP by the degradation of organic nutrients anaerobically
introduction of Fermented food
Fermented foods are an extremely important part of human diet and worldwide may contribute to as much as one third of human diet.
Different types of fermented food isused in butter, cheese, bread, fermented vegetables,fermented meats etc.
The scope of food fermentation ranged from producing alcoholic beverages, fermented milk and vegetable products to genetically engineered super bugs to carry out efficient fermentation to treatment and utilization of waste and overall producing nutritious and safe products with appealing qualities.
2. Fermented Food Definition: Fermented foods are those food produced by modification of raw material of either animal or vegetable origin by the activities of microorganisms. Bacteria , yeast and moulds can be used to produce a diverse range of products that differ in flavor, texture and stability from the original raw material.
Or
Fermented foods are those foods which are subjected to action of microorganisms or enzymes to get desirable biochemical changes and cause significant modification to food.
Micro-organisms important in Food Microbiology. Bacteria, Yeast, MoldsSt Xaviers
Here is a ppt on food microbiology. consisting information for molds, bacteria and yeast. information on types of good and bad components in each category.
INTRODUCTION TO WATER POLLUTION PARAMETERS -CONCEPT, OBJECTIVES AND NEED OF W...Arvind Kumar
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Substances which are of little or no nutritive value, but are used in the processing or storage of foods or animal feed, especially in the developed countries; includes antioxidants; food preservatives; food coloring agents; flavoring agents; anti-infective agents; vehicles; excipients and other similarly used substances. Many of the same substances are pharmaceutics aids when added to pharmaceuticals rather than to foods. Food additives are substances added to food to preserve flavor or enhance its taste and appearance. Some additives have been used for centuries; for example, preserving food by pickling with vinegar, salting, as with bacon, preserving sweets or using sulfur dioxide as in some wines. With the advent of processed foods in the second half of the 20th century, many more additives have been introduced, of both natural and artificial origin. It is sometimes wrongly thought that food additives are a recent development, but there has certainly been an increase in public interest in the topic. Not all of this has been well-informed, and there are signs that commercial interests have been influenced by consumer pressure, as well as food producers manipulating the situation by marketing techniques. Various labeling regulations have been put into effect to ensure that contents of processed foods are known to consumers, and to ensure that food is fresh-important in unprocessed foods and probably important even if preservatives are used. In addition, we also need to add some preservatives in order to prevent the food from spoiling. Direct additives are intentionally added to foods for a particular purpose. Indirect additives are added to the food during its processing, packaging and storage. Food Preservatives are the additives that are used to inhibit the growth of bacteria, molds and yeasts in the food. Some of the additives are manufactured from the natural sources such as corn, beet and soybean, while some are artificial, man-made additives. Most people tend to eat the ready-made food available in the market, rather than preparing it at home. Such foods contain some kind of additives and preservatives, so that their quality and flavor is maintained and they are not spoiled by bacteria and yeasts.
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,
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
It's the toughest job to represent all preservatives which are used in food and beverage industry though I tried my best to depict them in a short.
Thank You.
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)
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.
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Enterprise Excellence is a holistic approach that's aimed at achieving world-class performance across all aspects of the organization.
What might I learn?
A way to engage all in creating Inclusive Excellence. Lessons from the US military and their parallels to the story of Harry Potter. How belt systems and CI teams can destroy inclusive practices. How leadership language invites people to the party. There are three things leaders can do to engage everyone every day: maximizing psychological safety to create environments where folks learn, contribute, and challenge the status quo.
Who might benefit? Anyone and everyone leading folks from the shop floor to top floor.
Dr. William Harvey is a seasoned Operations Leader with extensive experience in chemical processing, manufacturing, and operations management. At Michelman, he currently oversees multiple sites, leading teams in strategic planning and coaching/practicing continuous improvement. William is set to start his eighth year of teaching at the University of Cincinnati where he teaches marketing, finance, and management. William holds various certifications in change management, quality, leadership, operational excellence, team building, and DiSC, among others.
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India Orthopedic Devices Market: Unlocking Growth Secrets, Trends and Develop...Kumar Satyam
According to TechSci Research report, “India Orthopedic Devices Market -Industry Size, Share, Trends, Competition Forecast & Opportunities, 2030”, the India Orthopedic Devices Market stood at USD 1,280.54 Million in 2024 and is anticipated to grow with a CAGR of 7.84% in the forecast period, 2026-2030F. The India Orthopedic Devices Market is being driven by several factors. The most prominent ones include an increase in the elderly population, who are more prone to orthopedic conditions such as osteoporosis and arthritis. Moreover, the rise in sports injuries and road accidents are also contributing to the demand for orthopedic devices. Advances in technology and the introduction of innovative implants and prosthetics have further propelled the market growth. Additionally, government initiatives aimed at improving healthcare infrastructure and the increasing prevalence of lifestyle diseases have led to an upward trend in orthopedic surgeries, thereby fueling the market demand for these devices.
RMD24 | Debunking the non-endemic revenue myth Marvin Vacquier Droop | First ...BBPMedia1
Marvin neemt je in deze presentatie mee in de voordelen van non-endemic advertising op retail media netwerken. Hij brengt ook de uitdagingen in beeld die de markt op dit moment heeft op het gebied van retail media voor niet-leveranciers.
Retail media wordt gezien als het nieuwe advertising-medium en ook mediabureaus richten massaal retail media-afdelingen op. Merken die niet in de betreffende winkel liggen staan ook nog niet in de rij om op de retail media netwerken te adverteren. Marvin belicht de uitdagingen die er zijn om echt aansluiting te vinden op die markt van non-endemic advertising.
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"𝐄𝐯𝐞𝐫𝐲 𝐞𝐯𝐞𝐧𝐭 𝐢𝐬 𝐚 𝐬𝐭𝐨𝐫𝐲, 𝐚 𝐬𝐩𝐞𝐜𝐢𝐚𝐥 𝐣𝐨𝐮𝐫𝐧𝐞𝐲. 𝐖𝐞 𝐚𝐥𝐰𝐚𝐲𝐬 𝐛𝐞𝐥𝐢𝐞𝐯𝐞 𝐭𝐡𝐚𝐭 𝐬𝐡𝐨𝐫𝐭𝐥𝐲 𝐲𝐨𝐮 𝐰𝐢𝐥𝐥 𝐛𝐞 𝐚 𝐩𝐚𝐫𝐭 𝐨𝐟 𝐨𝐮𝐫 𝐬𝐭𝐨𝐫𝐢𝐞𝐬."
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Attending a job Interview for B1 and B2 Englsih learnersErika906060
It is a sample of an interview for a business english class for pre-intermediate and intermediate english students with emphasis on the speking ability.
2. PRESERVATIVES
• are substances which, under certain conditions,
either delay the growth of microorganisms
without necessarily destroying them or prevent
deterioration of quality during manufacture and
distribution.
• Can be naturally occurring or synthetic
substance that is added to products such as
foods, pharmaceuticals, paints, biological
samples, wood, etc. to prevent decomposition
by microbial growth or by undesirable chemical
changes.
3. Preservatives…………
• these substances are added in very low
quantities (up to 0.2%) which do not
alter the organoleptic and physicochemical properties of the foods at or
only very little.
• This method is usually based on the
combined or synergistic activity of
several additives, intrinsic product
parameters and extrinsic factors
4. • Food preservatives, spices, and flavouring
agents have been added to foods for
thousands of years. These compounds which
are added to foods are termed as food
additives
• Chemical food preservatives are applied to
foods as direct additives during processing, or
develop by themselves during processes such
as fermentation.
5. FOOD ADDITIVES
• Substance or mixture of substance, other
than a basic foodstuff which is present in
food as result of any aspect of production,
processing, storage or packaging.
• This definition does not include any
chemicals that are contaminants pesticides,
colour additives or new animal drugs.
6. Guidelines for use of food additives
1. Additives should be used only
to maintain the nutritional quality of food,
to improve appearance of food
2. An additive is not justified
if it reduces the nutritive value of a food,
if it disguise faulty quality or processing and
handling that is not allowed,
if it deceive the customer or if the desired effect
can be obtained by other manufacturing practices
that are economically and technologically
satisfactory.
7. 3. The smallest amount of additive should be used
that will produce the desired effect under good
manufacturing practices.
4. The additive used must conform to a standard
purity.
5. Additives should be subjected to adequate
toxicological evaluation and should be kept
under observation for possible deleterious effects
6. The approval of an additive should be limited to
specific foods for specific purposes under
specific conditions. Sorbet acid for example is an
approved food additive, but its use in meat was
denied because its presence could mask spoilage
produced by microorganisms.
8. Chemical Preservatives
• The purpose of using a chemical agent as a
preservative is to retard food spoilage caused
by microorganisms the WHO has estimated that
20% of the world’s food is lost by this type of
spoilage.
• Partial prevention of this spoilage can be
achieved through the use of refrigeration,
drying, freezing and fermentation.
• The use of chemical additives or preservatives
will prolong the shelf life of the food even
further
9. Chemical Preservatives
• Chemical preservatives
Interfere with the cell membranes of microorganisms,
their enzyme activity or then genetic mechanisms.
• Preservatives may also serve
as antioxidants,
as stabilizers,
firming agents
as moisture retainers.
• Chemicals that function to preserve the food are
generally added after the food has been processed
and before it is packaged.
10. Chemical Preservatives
• Certain preservatives have been used either
accidentally or intentionally for centuries, and
include sodium chloride (common salt), sugar,
acids, alcohols and components of smoke.
• In addition to preservation, these compounds
contribute to the quality and identity of the
products, and are applied through processing
procedures such as salting, curing,
fermentation and smoking.
11. Chemical Preservatives
• Different chemical preservatives are used, which
involves
1. Traditional chemical food preservatives
Sugar
Salt
2. Acidulants
Benzoic acid
Sorbic acid
Lactic acid
3. Gaseous chemical food preservatives/
leavening agents
Sulphur dioxide and sulphites
Carbondioxide
13. Table Sugar and salt
• Sugar is used in making jellies and cured hams.
• Salt is used in brines or is directly applied to the food.
• Their effect is to increase osmotic pressure at a level
which will prevent microorganism development.
• The cell growth of the micro organisms is inhibited or
the organism itself may be completely destroyed.
• Salt also cause dehydration by drawing out and tying
up water from the tissue of the food.
• Salt added to food also ionizes, yielding the chlorine
ion, which is harmful to micro organisms and
interferes with the action of proteolytic enzymes. The
more salt used the greater the protection afforded by
the food.
14. Table Sugar and salt
• Sugar preserving action is determined by the
ration between the total sugar quantity in the
finished product and the total sugar
concentration in the liquid phase. The
concentrations of 60% in the finished product
assures food preservation
• The food preserved with sugar, the water
activity cannot reduced below 0.845; this value
is sufficient for bacteria and neosmophile yeast
inhibition, other technique should be employed
to prevent mould growth
15. Benzoic acid
• Benzoic acid in the form of its sodium salt,
constitutes one of the most common chemical
food preservative.
• Sodium benzoate is a common preservative in
acid or acidified foods such as fruit juices,
syrups, jams and jellies, sauerkraut, pickles,
preserves, fruit cocktails, etc.
• Yeasts are inhibited by benzoate to a greater
extent than are moulds and bacteria.
16. Sorbic acid
• Sorbic acid and its salts are practically tasteless
and odourless in foods, when used at reasonable
levels (< 0.3 %) and their antimicrobial activity is
generally adequate.
• It is considered non toxic and is metabolised;
among other common food preservatives the
WHO has set the highest acceptable daily intake
(25 mg/kg body weight) for sorbic acid.
• Sorbates are used for mould and yeast inhibition
in a variety of foods including fruits and
vegetables, fruit juices, pickles, sauerkraut,
syrups, jellies, jams, preserves, high moisture
dehydrated fruits, etc.
17. Sorbic acid
• Potassium sorbate, a white, fluffy powder, is
very soluble in water (over 50%) and when
added to acid foods it is hydrolysed to the acid
form.
• Sodium and calcium sorbates also have
preservative activities but their application is
limited compared to that for the potassium
salt, which is employed because of its stability,
general ease of preparation and water
solubility.
18. Lactic acid
• This acid is the main product of many food
fermentations; it is formed by microbial
degradation of sugars in products such as
sauerkraut and pickles.
• The acid produced in such fermentations
decreases the pH to levels unfavourable for growth
of spoilage organisms such as putrefactive
anaerobes and butyric-acid-producing bacteria.
• Yeasts and moulds that can grow at such pH levels
can be controlled by the inclusion of other
preservatives such as sorbate and benzoate.
19. Sulphur dioxide and sulphites
• SO2 and sulphites may be added to such foods as
dived fruits, fruit pulp and juices, and molasses.
• They conserve colour, act as antioxidants and
control microbial growth.
• Sulphur dioxide and its various sulphites dissolve
in water, and at low pH levels yield sulphurous
acid, bisulphite and sulphite ions.
• The various sulphite salts contain 50-68% active
sulphur dioxide. A pH dependent equilibrium is
formed in water and the proportion of SO2 ions
increases with decreasing pH values. At pH values
less than 4.0 the antimicrobial activity reaches its
maximum
20. Sulphur dioxide and sulphites
• In the past cut fruits and vegetables in salads bars
were sprayed or dipped in a solution of sulphites.
• Sulphur inhibits enzymatic browning and keeps
plant tissue fresh longer. But this practice has been
banned by the FDA because there were over 100
reported cases of adverse reactions including
death.
• Approximately 5-11% of asthmatics are sensitive to
sulphates and experience symptoms such as
headaches, nausea, abdominal pains and dizziness.
21. Carbon dioxide
• Carbon dioxide is used as a solid (dry ice) in
many countries as a means of lowtemperature storage and transportation of
food products.
• Beside keeping the temperature low, as it
sublimes, the gaseous CO2 inhibits growth of
psychrotrophic micro-organisms and prevents
spoilage of the food (fruits and vegetables,
etc.)
• Carbon dioxide is used as a direct additive in
the storage of fruits and vegetables
22. Carbon dioxide
• In the controlled/ modified environment
storage of fruit and vegetables, the correct
combination of O2 and CO2 delays respiration
and ripening as well as retarding mould and
yeast growth.
• The final result is an extended storage of the
products for transportation and for
consumption during the off-season.
• The amount of CO2 (5-10%) is determined by
factors such as nature of product, variety,
climate and extent of storage.
23. Nitrates and Nitrites
• Have been used as preservatives for meats for
centuries especially in hams, bacon, bologna hotdogs
and sausages.
• Their use produces a cured meat flavour and helps
stabilize the pink colour.
• Nitrites prevent the growth Clostridium botulinum,
micro organisms that secrete a deadly toxin these
micro organisms grow in anaerobic condition readily
found in the interior of ham or in meat that has been
vacuum package.
• However, it has been found that nitrite has the ability
to react with amino acids (found in proteins of meat)
to form nitrosamines. These compounds have been
reported to include livers cancers in animals.
24. Antioxidants
• Antioxidants are beneficial in preventing rancidity in
fats and foods containing fats.
• Fats exposed to light, moisture, heat or heavy metal
ions become activated and oxidize (reach with
available oxygen) to peroxides.
• The most used antioxidants are Butylated Hydroxy
Anisole (BHA), Butylated Hydroxy Toluence (BHT),
Propyl Gallate, Natural/Synthetic Tocophelos
(Vitamin E) Ascorbic Acid (vitamin C) and Lecithin.
• BHA + BHT are frequency used in variety of products
because they are relatively stable to heat and
maintain their effect in cooked products.
25. Colour Additives
• The acceptance of food products is determined
largely by its appearance, consumers become
accustomed to standardized colours in familiar
foods and base their purchasing habits/decisions
or past experiences.
• In order to improve the colour of foods colorants
are added to carbonated beverages, frozen
desserts some dairy and baked products.
26. Flavour additives
• Natural food flavours are rarely used because the
methods required to obtain the necessary amounts
are expensive. In addition may are not uniform in
flavour quality or chemical composition and main
availability is dependent on the season.
• Suppose that a manufactures wanted to produce
bananas ice-cream, it will take 5 tons of bananas to
extract ½ litre of banana oil.
• Hence if the demand for flavourings agents in our
food supply is to be met, artificial flavourings become
a necessity.
• The flavouring agents commonly used are Esters C
pentylacetate responsible for banana flavour,
aldehyde like benzylaldehyde with cherry flavour.
27. Sweeteners
• Are added to many foods to enhance taste they
can be classified as nutritive or non nutritive.
• Nutritive sweeteners contain calories because
they are metabolized by the body to produce
energy
• Examples of nutritive sweetener include sucrose,
glucose (dextrose, fructose and invert sugar. High
fructose corn syrup)
• High fructose corn syrup are produced from corn
syrups, that have been treated with an enzyme,
glucose isomerase’s. This enzyme converts the
corn syrup to a product containing 42% fructose
50% glucose.
28. Sweeteners
• Further fractionation of the 42% HFCS result into
second generation that contains 90% fructose.
Because fructose is sweeter either sucrose or glucose,
the use of HFCS in food products permits a smaller
amount of sugar to be added especially in the
manufacture of soft drinkers
• Non nutritive sweeteners, such as saccharin do not
provide calories because they are not metabolized.
Aspartame is classified as a non nutritive sweeter
even though it is metabolized to two amino acids
(phenylalamine and aspartic acid) because the level of
aspartame used is extremely small only of aspartame
is weeded to produce a sweetness that is equivalent to
sucrose.
29. Emulsifiers
• Emulsifiers allows molecule that are mutually
antagonistic (water and oil) to mix together.
They also improve the texture, volume and
body of baked goods by maintaining an even
distribution of ingredients.
• One of the most used emulsifiers is lecithin
found naturally in milk, eggs and soybeans.