define a food additive
a chemical substance added to food that becomes a part of the food or affects its characteristics to achieve a particular effect
what are examples of food additives?
- acidulants and onrganic/inorganic salts
- antioxidants
- chelating agents
- antimicrobial agents
- flavors
- flavor enhancers and potentiators
- colorants
what are functions of acidulants and org/inorg salts?
- buffering agents controlling pH of food
- flavoring
- preservatives
- synergists to antioxidants (prevents rancidity and browning)
- viscosity modifiers
- melting modifiers in cheese spreads and hard candies
what do antioxidants control?
1) oxidation substrates (eg. o2 and lipids)
2) prooxidants (reactive oxygen species and prooxidant metals)
3) inactivate free radicals
what are 2 categories of antioxidants? describe each
1) primary antioxidants: can accept free radicals, which slows the initiation step or interrupts the propagation step
2) secondary antioxidants: can slow lipid oxidation through mechanisms such as chelation of transition metals, replenishing H to primary antioxidants, oxygen scavenging, deactivation of reactive species
the effectiveness of an antioxidant depends on what?
proper incorporation of the substance into oil
what are examples of mistakes in adding antioxidants to veg oil?
- incomplete dispersion of the antioxidant in oil
- improper conc of the antioxidant
- incompatibility of antioxidant formulation w/ the oil
- addition of the antioxidant at the wrong stage
how does isolating mineral ions affect emulsions?
beneficial functions includes
- improving solubility
- inhibiting lipid oxidation
- slowing color or flavor loss
- preventing aggregation of charged droplets
the most effective chelating agents are _____
synthetic
why are natural chelating agents less effective?
they have limited use for foods b/c of:
- their flavor
- their solubility
- their requirements for acid environments
what are chemical preservatives used for?
to extend shelf life of pdts that can’t be sugared, salted or acidic
what are the most imp factors to be considered when selecting flavors for food emulsions?
- their partitioning b/w oil, aqueous, interfacial and headspace regions
- rate of mass transport to the taste and odor receptors during consumption
how can you achieve desirable a flavor profile? (3 methods)
- using known conc of flavor molecules (eg. NaCl, sucrose, citric acid)
- using multicomponent ingredients (herbs, spices, lemon juice)
- modifying ingredients that undergo chem or biochm rxns during food production (ie. browning rxns)
what are flavor enhancers?
example?
how are they measured?
substances that intensify and enhance flavor of food
eg. MSG
in parts per thousand
what are flavor potentiators?
example?
how are they measured?
very potent flavor enhancers
eg. disodium inosinate
measured in parts per billion
what are weighting agents?
example?
- often used in beverage emulsions
- reduces density contrast b/w oil droplets and surrounding aqueous phase, which increases creaming stability
eg. brominated veg oil (BVO) and sucrose acetate isobutyrate (SAIB)
define dye
define pigment
dye: colored substance soluble in the medium in which it is disperesed
pigment: insoluble in medium
what are some problems with using natural colors?
- low tinctorial strength
- lack standardization of wavelength and color strength
- may contribute their own flavor
- poor solubility and stability
what is the result of removing emulsifiers and stabilizers from formulations?
pdts may be unacceptably dense and gritty
what is the result of removing artificial colors from formulations?
less attractive or uniform appearance
describe the hurdle concept for food formulations
what does it include?
using hurdles and predictive microbiology as a tool to ensure that pdts have an adequate shelf life
includes
- Aw reduction
- low temp storage
- reduction of pH
- modification of red/ox potential
- addition of competitive microorganisms
- adding preservatives
- inhibition of microorganisms
in respect to processing environment, how can you ensure that low preservative food pdt is safe?
GMP and HACCP
what processing methods can be used for low preservative foods?
- heat treatments to reduce spoiling microorganisms or pathogens
- sous-vide: method to produce a pdt with an extended shelf life w/ no need for addition of preservative
what 3 factors are critical to safe sous-vide pdts?
- O2 level in pouch
- heat treatment conditions
- refrigeration temp
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Concept of Food Product Development52
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Strategies For the Development of New Food Products101
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Stats for Midterm9
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Technical Challenges (1)62
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