Lecture 1 Food Ingredients vd cfs dssv .pptx

food ingredients

1. FOOD INGREDIENTS Dr. Ahmad Din Assistant Professor NIFSAT University of Agriculture Faisalabad

2. 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 Food Ingredients

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

4. Continue 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…

5. Continue 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.

6. 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 ! Continue

7. 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. Continue

8. 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). Continue

9. Food ingredients permitted for use in the U.S. fall into one of two main categories Food and color additives or Generally Recognized as Safe (GRAS) ingredients Both food additives and GRAS ingredients must be shown through scientific research to be safe and not to cause adverse health effects when consumed by the general public Both must meet strict safety standards before being permitted for use in foods and beverages. https://www.fda.gov/food/food-ingredients-packaging/generally-recognized-safe-gras What is GRAS?

10. GRAS ingredients must have: An established history of safe use and a significant number of people who consumed the ingredient prior to 1958 (when the GRAS law was passed) Scientific information about the safety and use of the ingredient that is widely known and publicly available and agreement among scientific experts that the ingredient is safe for its intended use Continue

11. E-Numbers

12. Danger E-Numbers

13. Food ingredients perform a variety of important functions in foods 1. To maintain or improve safety and freshness Preservatives help prevent spoilage and can significantly reduce the risk of foodborne illness. 2. To improve taste Natural and artificial flavors, spices, and sweeteners can enhance the taste of foods that have been reformulated to contain less calories, fat, and sugar. Functions in Foods

14. 3. To provide texture The addition of food ingredients such as leavening agents, emulsifiers, stabilizers, and thickeners give foods light, airy or smooth textures 4. To improve appearance Naturally colorless foods such as yogurts, cheeses, and juices, may be enhanced with natural and artificial food colors. Continue

15. Many ingredients have been safely used in foods and beverages for decades and serve unique functions in foods. Without these ingredients, some foods may not be edible or meet consumers’ standards for healthfulness, freshness, taste, texture, cost, or appearance Ingredients Commonly Found in Foods

16. Artificial & Natural Flavors Dough Strengtheners and Conditioners Emulsifiers Fats & Oils Fat Replacers Enzymes Flavor Enhancers Food Colors Food Ingredients Used

17. Low-calorie Sweeteners Polyols (Sugar alcohols) Preservatives Stabilizers, thickeners, binders, and texturizers Sweeteners Spices and Seasoning Salts Nutraceuticals Continue

18. Artificial & Natural Flavors To impart the characteristic flavor of the flavoring: e.g., vanillin to give the flavor of vanilla to ice cream To augment or enhance , 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 Add desired flavor

19. Sour and sweet flavors in beverages Examples: Butter flavoring, salt, ascorbic and citric acid, vanillin, methyl salicylate (wintergreen) Commonly found in: yogurts, cereals, breads, desserts, dressings, soft drinks, caffeine, carbonated beverages, energy drinks; also found naturally in coffee, tea, cocoa and chocolate Continue

20. 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

21. 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. Commonly found in: dressings, peanut butter, chocolate, margarine, frozen desserts

22. Emulsification process

23. Mechanism of emulsion instability

24. Add taste, aroma and texture Examples: Canola oil, Soybean oil, olive, corn, safflower, and sunflower oils; partially or fully hydrogenated oil; non-hydrogenated oil Commonly found in: vegetable shortening, baked goods, margarine, peanut butter Fats & Oils

25. Provide creamy texture in reduced-fat foods Examples: Modified food starch, Xanthan gum, alginate, carrageenan, polydextrose , Olestra Commonly found in: baked goods, dressings, frozen desserts, candies, dessert mixes, dairy products, savory snacks Fat Replacers

26. Enhance flavors of foods without imparting a separate flavor Example: Monosodium Glutamate (MSG), hydrolyzed soy protein, hydrolyzed vegetable protein Commonly found in: soups, flavored rice, bouillon cubes, cured meats Flavor Enhancers

27. Added to impact the rate of reactions between ingredients (ex. curdling milk to make cheese) Example: Rennet (naturally found in cheese), lactase (naturally found in milk), papain (naturally found in papaya) Commonly found in: cheese, dairy products, meat tenderizers Enzymes

28. Food Color s 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

29. Offset color loss due to exposure to light, changes in temperature and/or storage conditions; enhance colors that occur naturally Example: Caramel coloring, FD&C Yellow No. 5, annatto extract, betacarotene , FD&C Blue No. 1, Red No. 40, Tartrazine , Ponceau 4R Commonly found in: beverages, candies, snack foods, yogurts, cheese, fruit spreads, pudding Continue

30. Prevent food spoilage from bacteria, molds, fungi, or yeast (antimicrobials); slow or prevent changes in color, flavor, or texture and delay rancidity (antioxidants); maintain freshness Fruit sauces and jellies, beverages, baked goods, cured meats, oils and margarines, cereals, dressings, snack foods, fruits and vegetables Preservatives

31. Examples: Ascorbic Acid, nitrates, nitrites, butylated hydroxytoluene (BHT), citric acid, hydrogenated oils, sodium benzoate Commonly found in: beverages, dressings, baked goods, cured meats, oils, margarine, cheese, cereals Continue

32. Add sweetness to foods without adding significant calories Example: aspartame, stevia leaf extract, Sucralose, acesulfame potassium (Ace-K), neotame , saccharin Commonly found in: beverages, desserts, tabletop sweeteners, syrups, chewing gum, candies Low-calorie Sweeteners

33. Add sweet taste, body, and smooth texture Examples: Erythritol , Mannitol, Xylitol, sorbitol, maltitol , hydrogenated starch hydrolysates Commonly found in: sugar-free candies, chewing gums, chocolate, ice cream, tabletop sweeteners Polyols (Sugar Alcohols)

34. Add sweetness to foods and beverages while maintaining desired texture Example: High Fructose Corn Syrup, Sucrose (table sugar), agave nectar, honey Commonly found in: beverages, maple syrup, molasses, juice concentrates, cereals, desserts, dressings Sweeteners

35. Stabilizers, Thickeners, Binders, and Texturizers 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 Produce uniform texture and maintain consistency in food

36. Example: Sodium alginate – stabilizer in ice cream; Carrageenan – stabilizer in evaporated milk, Gelatin, cellulose, hydrogenated oils, xanthan gum, whey Commonly found in: frozen desserts, dairy products, pudding and gelatin mixes, baked goods, sauces Continue

37. To impart variety of characteristics spicy flavors to food. Example: Whole spice, essential oil, oleoresins Spices & Seasonings

38. To provide saltiness, enhance/modify overall flavor. Example: table salt (sodium chloride) S a l ts

39. To provide specific physiological benefit or protection against chronic disease. Examples: antioxidants, isoflavone, psyllium . Examples of functional foods Fruits: berries, kiwi, pears, peaches, apples, oranges, bananas. Vegetables: broccoli, cauliflower, kale, spinach, zucchini. Nuts: almonds, cashews, pistachios, macadamia nuts, Brazil nuts. Seeds: chia seeds, flax seeds, hemp seeds, pumpkin seeds. N utr a ceuti c a l s

40. Cooking is defined as the transfer of energy from a heat source to food. This energy alters food’s molecular structure. Changing the taste, aroma and appearance of food. The selected method gives the finished product a specific texture, appearance, aroma and flavor. Principles of Cooking

41. Heat is a type of energy. When something gets hot it’s molecules absorb that energy. This causes the food’s molecules to vibrate rapidly and collide which transfers heat energy. This heat energy is transferred by Conduction Convection Radiation Heat Transfer

42. This is the movement of heat from one item to another via direct contact. Water is a better conductor of heat than air. Example: a turnip will cook faster in 212 degree (100 degree C) boiling water than a 400 degree (204 degree C) oven. 1. Conduction

43. Natural Convection – Occurs because of warm liquids and gases to rise while cooler ones fall. Which causes a natural circulation of heat. Example: simmering a stock, sauce or soup. Mechanical Convection – Relies on fans or stirring to circulate heat energy more quickly and evenly. This will speed up the cooking process . 2. Convection

44. Does not require direct physical contact between the heat source and the food being cooked. Instead energy is transferred by waves of heat or light striking the food. The two types are Infrared Microwave 3. Radiation

45. Uses an electric or ceramic element heated to a high temperature. This causes waves of radiant heat that will cook the food and travels at the speed of light in any direction. Examples would be broilers, toasters and the coals or wood from a fire. 1. Infrared Radiation

46. Heats up the water molecules in food which causes this energy to travel through the food via conduction. This method will not brown food but will cook food quickly. Side note: the reason a plate may feel hot in a microwave is due to the heat energy being transferred by the food to the plate. 2. Microwave Cooking

47. Proteins Coagulate Starches Gelatinize Sugars Caramelize Water Evaporates Fats Melt Effects of Heat

48. Proteins are large molecules found in both animal based food and plant based food. Proteins normal form is liquid to semi-liquid. As proteins cook they lose moisture, shrink and become firm. Example: Steak becoming firmer on the grill. Egg whites changing from clear liquid to a white solid. Most proteins coagulate at 160 to 185 degrees (F). Proteins Coagulate

49. Starches are complex carbs found in potatoes, grains, wheat rice and corn. When heated starch granules absorb water causing them to swell, soften and clarify. In baking for example the flour (starch) absorbs water from eggs, milk or other liquids used to make the baked items. Which causes the drying or firming of the baked item. It occurs at temps of 150 to 212 degrees (F). Starches Gelatinize

50. Sugars are simple carbs found in plants and animals. Usually occurs at temps of 338 degrees. Caramelizing food is responsible for most flavors we associate with cooking. Food cooked by moist heat do not get enough heat to caramelize. Only food cooked by dry heat or combo method (both dry and moist) will caramelize. Sugars Caramelize

51. All food contains some water. As water molecules are heated and move more rapidly, they will evaporate and cause food to dry out during cooking. Water Evaporates

52. Fat is an energy source for the plant or animal in which it is stored. Fat does not dissolve in water. As fat melts it transfers flavor to food. Also, since fat does not burn until high temperatures it can be used to cook and brown food. Fats Melt

53. Dry-heat cooking- use air or fat. Moist –Heat Cooking – use water or steam. Combination Cooking – combine dry and moist heat together. Cooking Methods

54. Dry-heat cooking- use air or fat. Broiling Sauteing Pan-frying Deep-frying Roasting and Baking Grilling Dry-Heat Cooking

55. Uses radiant heat from an overhead source to cook food. Temps can be as high as 2000 degrees. Usually, food is placed on pre-heated metal grates. Delicate food to be broiled will usually be placed on a sizzle platter then under the broiler. Medium is air . 1. Broiling

56. Uses conduction to radiate heat from flame to pan to fat to food. Pan and oil should be hot before food is added. Food needs to be turned in order to have uniform look. Food to be cooked should be as dry as possible to promote quick browning. Stir – Frying is a variation of sauteing ( sauching to read). 2. Sauteing

57. Similar to both sauteing and deep-frying. Heat is transferred using conduction at first via the flame, the pan and the larger amount of fat in the pan to the food. Once the food is placed in the fat heat is then also transferred by convection. This is not a common cooking method in professional kitchens. 3. Pan-Frying

58. Uses both conduction and convection to transfer heat energy to food. In concept it is similar to boiling but because the fat does not contain water it is a dry heat method. Also there is a huge temperature difference. Foods are usually coated by breading or batter to protect the food. This coating prevents the food from absorbing to much fat and drying out. 4. Deep-Frying

59. Recovery time of your deep – fryer is very important when developing fried menu items. Basket method: a basket is used to hold the food being cooked in the fryer. Double basket method: food is placed in oil in a basket then a second basket is placed on top to hold food down in the oil for quick even cooking. Swimming method: used to fry food that would tend to stick together such as battered food. Deep-Frying

60. Food is surrounded by heat in an enclosed environment. Roasting refers usually to center of the plate items while baking refers usually to pastry items. Uses convection to transfer heat and heat penetrates the food by conduction. Conventional ovens and Convection ovens are used. 5. Roasting and Baking

61. Poeleing – similar to roasting and braising. It is used for tender cuts instead of tough cuts like braising. Food is cooked in the oven covered which converts the foods own water content to convert to steam in the covered pot. Carryover cooking- food continues to cook for 10-20 minutes once removed from oven, Roasting and Baking

62. Heat source is beneath food to cooked. Can be electric, gas, wood or coal. Radiant heat from below cooks the food. Tender food items are commonly grilled. Although with BBQ cooking both tender and tough cuts are cooked. Cooking temps and time are adjusted for the tougher cuts. 6. Grilling

63. Moist –Heat Cooking – use water or steam. Poaching Simmering Boiling Steaming Moist-Heat Cooking

64. Uses convection to transfer heat energy. Used for delicate foods such as fruit, vegetables and seafood. Food is cooked in a liquid between 160 degrees and 180 degrees. Submersion method: food is completely covered in liquid. Shallow method: liquid comes only half way up side of food. The pan is then covered with parchment paper or lid. 1. Poaching

65. Uses convection to transfer heat energy. Used for food that needs to be tenderized by longer, slow cooking. Temps are between 185 degrees and 205 degrees. Pasta, potatoes and grains are cooked this way. 2. Simmering

66. Uses convection to transfer heat energy. Liquid temp is 212 degrees. Alcohol will lower boiling point to 175 degrees causing food to take longer to cook. Altitude effects boiling as well. In Vail Colorado liquid boils at 203 degrees but it takes the food longer to cook because of the lower temp. Salt and sugar will slightly raise the boiling point. 3. Boiling

67. Uses convection to transfer heat energy. Used to cook delicate tender food such as seafood, vegetables and fruit. Temp is 212 degrees or higher. 4. Steaming

68. Combines dry heat and moist heat methods. Used to tenderize tougher foods Braising Stewing Combination Cooking

69. Combines dry heat method of sauteing to brown surface of a large cut of meat and the dry heat method of roasting and the moist heat method’s of steaming and simmering to break down the connective tissue if the meat. Food is browned then transferred to a roasting pan liquid is added half way up. Then covered and cooked in oven for a long period of time until well done. 1. Braising

70. Combines dry- heat method of sauteing and moist heat method of simmering. Used to tenderize smaller pieces of tough cuts of meat. Meat is first browned in bottom of pot then liquid is added to cover meat and simmered for along period of time until well done. 2. Stewing

71. Remember the key to beautiful food is the proper cooking of that food!!!!! Food For Thought