17: seasoning

Question 1

purpose of salt:
- heighten flavour
- gives impression of
- anti-___, __ ___ agent:
- __ & __ can enhance it

Answer 1

accentuate sweet + sour while supress the bitter
…increased thick- & fullness in soup
caking / free flowing agent -> prevent salt from clumping
vinegar & umami

Question 1

salt differs in __, __ ___ & ___ size
mined from __ __ or harvest ___

Answer 1

saltiness / mineral content / crystalline
slat bed / saline

Question 2

pepper grows in

Answer 2

the tropic (Indo, India, Vn) : from pepper berries on Piper Nigrum L’s vines
=> its piperine create that pungency

Question 3

black vs yt pepper vs szechuan (prickly __tree )

Answer 3

blACK: pick green -> immature, fermented -> dried
yt: pick mature -> remove the husk, yt interior
szechuan: ash / dried red berries

Question 4

pink vs green pepper

only one from South Ame

Answer 4

pink: from South Ame bush; no outer husk & no piperine
green: freeze dry or pickle

Question 5

distinct spices: fruit, berry, ___, __ , rt, ___-

VS herbs

Answer 5

= aromatic veggie substance, not seen as fd w/ no nutr benefits
spices: flower / bark / seed
herb: leafs from plants grown in temparate climate

Question 6

chilies have __ -> more concentrated in
how to measure? what’s the hottest chillies?
=> find through taste test via _ ___ __ or _____

caroline reaper

Answer 6

capsaicin -> seeds
is measured by Scoville Heat unit:
Habanero & Scotch’s bonnest (Schoville’s 1k) vs Caroline Reaper (1 mil)

TRAINED sensory panel / HPLC

Question 7

which flower is poisonous and which is edible?

orange blossojm, jasmine,

Answer 7

(X): lilies of the valley & dafoddil
(V): chrysanthemum, hibiscus, rose

Question 8

first use of flavour enhancer & masking agent?

3 e.g / 2 flavours / allium + glutathione

Answer 8

ACCENTUATE FLAVOUR
umami accentuate sweet + salty / supress bitter + sour
MSG = Na salt of glutamic acid
5 ribonucleotide = hydrolysing yeast extract

kokumi = add mouthfullness richenss aged -> e.g slowly simmering soup -> allium + glutathione

Question 9

2nd use of first use of flavour enhancer & masking agent?
- stimulate sweet + salty receptor
- use ___ falvour:

Answer 9

SUPRESS UNDESIRABLE FLAVOUR
encapsulation: (l)-> powder
complementary: pea protein powder has similar earthgy taste as choc -> mask it

Question 10

flavour analysis by __ VS ___

Answer 10

GC volatile vs HPLC (nonvolatile)

Question 11

what if a good doesn’t comply under FDR?
why?

NHPR vs NNHPD

JUL20/22

Answer 11

cannot be sold in CA
amendments can be made as we respond to the food landscape:
on JUL20/22 -> demand for funcitonal foods -> create Div 29: Supplemented Foods

For products that dont fit within the FDR -> create NAThEALTH pRODUCT Regulation within FDAct & Nat & Non-prescription HeProduct Directorate under Health CA

Question 12

what is TMA?
=> for public awareness
expiray rate need renewal bcs ____

Answer 12

Temporary Marketing Authorisation
to trans NHP into Food Directorate; still need applications & approval before ok to sell
____ this is temporary thing

Question 13

give me a brief tl of NHP into now?

Answer 13

NHP (04-12) -> became TMA (14-22) -> on jul 20/22 to now, was added into Div 29: Supplmented Foods

Question 14

what is biotech?

Answer 14

umbrella term for the use of living ord to make new products
e.g new vacc

Question 15

fill int he blank for Organic Acids:
___ -> to use organic logo
may pesticide
oversee by

remaining 5% must be __ ____:
NO ____ / irridation or sewage sludge / __ __ options

“contains X% organic ingre”

Answer 15

food must be 95% pr more organic certified
may use organic pesticide approved for ORGANIC production; bt no synthetic fertiliser / herbicid/ GMO
CFIA; regulated under Organic Product regulation

organic permitted:
GMO / other organic

for multi-ingre produc w/ 70-95% orgnaic content

Question 16

GMO’s laws
: mandatory & voluntary labeling

Answer 16

NO CAD laws abt labelling them differently; bcs gov safety assessmnt deems them as safe & nutr as non-GMO fd

Not mandatory to id method of production; bcs might deter consumers from purchasing it
voluntary labeling is ok

Question 17

what is the new font of packaging lavel?

by when? by who?

Answer 17

a msut for foods high in 1 or more of the following: sat fat / sugar / Na

by FDR came into action by jul 20/22
manufacturers must comply by jan 1/26

Question 18

4 considerations for new font of packaing label?

instant formula

Answer 18

prohibition: some foods can’t display this label i.e instant formula
nutr threshold to qualify
symbol’s presentation
exemptions

Question 19

special note abt additives:

what is speicla abt xathan gum?

Answer 19

in Div 16, lisit the additive: lwhere it’s permitted and max lvl of use
xathan gum -> in French dressing 0> as Good Manufacturing Lvl: no max limit

Question 20

prior to div 29

Answer 20

no personal shall sell a food, except supplmented fd, w/ adde vit/min/ama, unless it’s in column 1 of THE TABLE

Question 21

what is Nat Health Products
can be vit/min

Answer 21

= nat occuring substances for good health
— herbal remedies / tradmed
label with NPN (Nat Product #)

Question 22

labeling changes w/ supplen food?

identifier / statement

Answer 22

• supplemen food caution identifier
• ___ ___ facts table
• cautionary statemetn