Food Technology
and
Production
Sugar canes fish
cocoas
paddy
Cow milk strawberries
Processed Food
foods that have been changed from their natural state.
Food Processing
Process that carried out to change raw food into
another type of food that is consumable and can
be kept longer.
Aims of food
processing
Kill
microorganisms
Easy to store, To make food
pack, and carry last longer
Aims of food
processing
To make food To make
more nutritious digestion of
food easily
To make food
tastier, more
attractive.
Simple experiment :
Procedure :
1. Prepare a petri dish filled with water.
2. Slowly put coloured candies into the petri dish.
3. Observe the results after 3 minutes.
What can you observe?
Classes of food additives
Preservatives.
Food colours.
Food flavors and flavor enhancers
High intensity / lowcalorie sweeteners.
Antioxidants.
Emulsifiers.
Stabiliser
Bleach
E-Codes
E-codes are codes sometimes found on food labels
in the European Union (Great Britain, France,
Germany, Spain, Italy, Portugal etc.)
The codes indicates an ingredient which is some
type of food additives
The E indicates that is a European Union
Approved food additive
Other countries have different food labeling laws
E-Codes number Groups of Food Ingredients
E-100 Coloring agents
E-200 Preservatives
E-300 Anti-oxidants
E-400 Thickeners, Stabilizers,
Gelling agents, Emulsifiers
E-500 Agents for physical
characteristics
E-600 Flavor enhancers
Preservatives:
They prevent spoilage of food due to fungi , bacteria
and other microorganisms
Commonly used in
Low fat spreads
Cheeses, margarine, mayonnaise
Bakery products
Dried fruit preparations
Eg: sodium benzoate , sodium nitrite, benzoic acid
,BHA(butylated hydroxy anisole ) /BHT(butylated
hydroxy toluene)
Sodium nitrite and nitrate:
Used as preservative, colouring and flavouring agent
Found in hotdogs, smoked fish , sandwich meats ,
Sausages ,canned meat
Keep meat that bright red colour and help prevent
bacterial growth
Sodium benzoate- carbonated drinks ,pickles ,
sauces
Benzoic acid drinks, low sugar products,
cereals , meat products
BHA/BHT potato chips , vegetable oils ,
chewing gum
(butylated hydroxy anisole/toluene)
Colour additives:
Make the food look appealing and so, taste better
Synthetic colours are made from coaltar or
petroleum
Colour Additives
Used to colour beverages, dessert
powders, icecreams, custards
Eg: erythrosine, allura red,tartrazine ,
brilliant blue
Colour additives:
Erythrosine (Red No.3) cherries in fruit cocktail
and in canned fruits for salads, baked foods ,
dairy products , snack foods
Tartrazine (yellow No. 5)- ice cream , carbonated
drinks , fish sticks, cake mixes , squashes
Allura red - carbonted drinks , bubble gum,
sauces , soups , wine
Brilliant blue dairy products , sweets
Flavor enhancers:
Taste is a complex mixture of flavors and aroma .
Flavourings are added to food products to give or
intensify flavour.
Eg: monosodium glutamate is the sodium salt of the
aminoacid glutamic acid and a form of glutamate
Monosodium glutamate:
Flavour enhancer
Chemically it is sodium salt of glutamic acid and a
form of glutamate
Found in soups, chips, crackers , salad dressings
SWEETENERS
Sweeteners:
( nonnutritive or alternative sweeteners):
Substances that impart sweetness to food but supply
little or no energy to the body
Functions :
Provide texture in baked foods
Humectant in cakes
Lowers the freezing point in icecream
Preservative in jams
Adds bulk to baked foods
Strengthens mouthfeel in soft drinks
Food sweenteners :
Eg: aspartame, saccharin,acesulfame K
Found in
Sugar free chewing gums,Drinks (carbonted ,
non-carbonated , milk based , alcoholic ),
Breakfast cereals,Desserts,
fillings and toppings,
Processed fruit and vegetable products(jams,
jellies),Yoghurt
Antioxidants :
Oxidation is a destructive process , causing loss of
nutritional value and changes in chemical
composition
Antioxidants are added to food to slow the rate of
oxidation and if used properly can extend the shelf life
of food in which they have been used.
Eg: BHA( butylated hydroxy anisole) , BHT(butylated
hydroxy toulene)
Antioxidants :
Commonly used in
Vegetable oil
Meat ,fish , poultry
Margarine
Dairyproducts
Mayonnaise / salad dressing
Potato products (instant mashed potato)at KFC
Emulsifiers:
Emulsions in food are mixtures of oil and water.
Emulsifier keeps the mixture stable and prevents the
oil and water from seperating into two layers.
Other Functions:
Make food appealing
Effect on the texture of food
Prevent the growth of moulds in low fat spreads
Aid in processing and help maintain quality and
freshness
Examples of food emulsifiers are:
Egg yolk (in which the main emulsifying agent is lecithin)
Proteins and low-molecular-weight emulsifiers are common
as well
Soy lecithin is another emulsifier and thickener
In some cases, particles can stabilize emulsions through a
mechanism called Pickering stabilization
sodium stearoyl lactylate
DATEM (Diacetyl Tartaric Acid Ester of Monoglyceride)
is an emulsifier primarily used in baking
Emulsifiers Commonly found in
Peanut butter
Icecream
Coffee whiteners
Margarine/low fat spreads
Biscuits and toffees
Cakes
Frozen desserts
Bread
Chewing gum
Aspartame :
An artificial sweetener
Sold as Nutrasweet , Equal
Found in frozen desserts, gelatin desserts, diet soft drinks
low calorie drinks, yoghurt, beverages
Acesulfame K :
Artificial sweetener ,
200 times more sweet than sugar
Found in soft drinks , baked foods , chewing gum , gelatin
desserts, alcohol
Side effects: some studies shown that it may cause cancer in
mice
Link: it contains known carcinogen METHYLENE CHLORIDE
BHT and BHA:
Antioxidant and preservative.
Derived from petroleum
Found in potato chips, vegetable oils
Transfat : also known as partially hydrogenated
vegetable oil
Hydrogenation process of adding H2 gas under high
pressure to liquid oils to turn into solids at room
temperatue.
Found in deep fried fast foods , pastries , crackers,
butter
Potassium bromate:
Additive that helps dough to become full and obtain
a greater volume , during baking
Found in
breads , rolls ,
pizzas
Side effects:
Known to cause cancer in animals
Even smaller amounts in bread can create problems
for humans
Sodium chloride (table salt):
Flavour enhancer and preservative
During the refining process , naturally occuring
minerals and trace elements are stripped away ,
then it is blasted with high heat ,
bleached and
chemicals like aluminium and anti-caking agents are
added to it.
