Chapter 5: Formulated Foods Flashcards
Formulated Foods
Products that are mixtures of ingredients
Why are foods formulated?
- Flavorful
- Convenient
- Preserved
- **Serve Various Functions:
- Preservative
- Nutrient
- Sensory
Preservatives
Reduce microbial growth and increase food saftety
Unit Operations
Steps in making formulated foods similar to those for processed foods
Common Unit Operations
Material handling, pumping, mixing, heat exchanging, and packaging
Yogurt Processing
Common steps:
- Milk is pasteurized and homogenized
- Heated to 190° F to denature proteins
- Cooled to 104° F
- Inoculate with culture
- Lactobacillus delbrueckii spp bulgaricus
- Streptococcus salivarius spp thermophilus
- Incubate at 109-122° F (pH 3.7-4.3)
- Fill into containers
Formulated Products
- Baked Goods
- Pasta and noodles
- Jams and Jellies
- Beverages
- Confections
- Sausages
- Frozen Desserts
Baked Good
- Breads
- Cookies
- Crackers
- Cakes
- Donuts
- Cinnamon Rolls
Leavening
Refers to the production of gases (carbon dioxide) in dough that contribute to the volume achieved during baking and the final aerated texture.
Typical Leavening Agents
- Yeast
- Baking Soda
- Baking Powder
- Ammonium Bicarbonate
Semolina
Used and is from durum wheat (a high-protein hard wheat)
Jams and Jellies
Most jam, jelly, preserve or similar products are about 70% sugar.
- Jam and preserves utilize whole fruit while jelly uses juice
- Jam and jelly has added sugar while preserves do not
Pectins
Form dispersions, sols and gels and are used to stiffen the texture of pies, fillings, jams and jellies
Condition for High Methoxyl Pectin
Addition of acid and sucrose
Condition for Low Methoxyl
Addition of Calcium ions
True Soft Drinks
Colas, fruit-flavored drinks, ginger ale, root beer, soda water, and tonic water
Water Treatment
- Superchlorination
- Coagulation
- Sand Filter
- Activated Charcoal filter
Carbonation Steps
- Cascade over plates in chamber with CO2
- Increase pressure and decrease temperature
Unit Operations in Chocolate Making
Mixing, refining, conching, tempering, molding, and enrobbing
Meat
The edible animal flesh and includes red meat, poultry and seafood
Further Processing
Products include many familiar items:
- Bacon
- Frankfurters
- Ham
- Luncheon Meats
Unit Operations for Hot Dogs
Common steps
- Grinding
- Mixing
- Chopping/emulsifying
- Stuffing
- Smoking/cooking
- Chilling
- Peeling
- Packaging
Preservation Methods
Chemical additives used for meat products are:
- Sodium nitrite
- phosphates
- salt/sugar/spices
- sodium erythorbate
Meat Curing
The combination of salt, sugar, and nitrite added to meat/
Curing Affects
Curing affects color, flavor, preservation and safety (Clostridium Botulinum)
- Dry Curing
- Pickle Curing
- Injection Curing
Fermentation
Requires the addition of desirable bacteria to convert glucose into lactic acid and lower pH below 5.3
Smoking
Imparts a desirable color and flavor but also preserves due to chemicals in the smoke
Vacuum Packaging
Widely used to inhibit aerobic spoilage organisms and rancidity
Control of Listeria
Incorporation of preservatives -Sodium diacetate -Sodium lactate Post-process treatment -High-pressure application Environmental control -Clean-room techniques
Frozen Food
Offer convenience, variety, quality, and various price points.
Ice Cream Processing
Common steps
- Blending of ingredients
- Pasteurization
- Homogenization
- Aging of the mix
- Freezing
- Packaging
- Hardening
Over-run
To lighten the texture of ice cream, air is injected during freezing
Gluten
The protein in wheat flour. It’s elastic and helps trap carbon dioxide in a network for raised (leavened) breads
Starches
(Often modified ones) used in many products for texture
Fruits and Veggies
These are ingredients in many formulated foods for nutrition, flavor, color and texture
Some provide dietary fiber but check labels carefully as the fiber is often removed (e.g. clarification of juices)
Dairy and Eggs
Sources of protein and provide many functional properties
-Gelation
-Emulsification
Milk proteins include casein and whey
Egg proteins include albumin and lipovitellin
Plant Proteins
Complementary plant proteins from corn and beans make a nutritious base for individuals that avoid animal proteins Functions of plant proteins include -Emulsifiers -Water binders -Gelling agents
Fats and Oils
lipids which are organic substances that are relatively nonpolar
They are only slightly soluble in water but are very soluble in organic solvents
They are lipophilic and hydrophobic
Oxidation
A problem related to flavor changes in foods
Sweeteners
Sugars are a major source of calories
-Sucrose, fructose, glucose, lactose
-High fructose corn syrup (HFCS)
Sugars also provide bulk, structure and flavor
Reducing Sugars will brown and sucrose will caramelize, so color is also affected by sugars
Artificial Sweetners
Have an intense flavor so that a small portion can effectively sweeten large batches.
- Sucralose (600x)
- Saccharin (300x)
- Stevioside (300x)
- Aspartame (180x)
Fat Replacers
Fake fat -Olestra (sucrose ester) Carbohydrate-based replacers -Gums and hydrocolloids Protein-based replacers -Milk or soy
Flavors and Colors
Flavors and colors may be natural or artificial but all are used to enhance foods and improve uniformity
Artificial ingredients have improved to become closer to the natural versions
Natural colorants are isolated from fruits, vegetables, flowers, or insects (e.g. cochineal)
Stablizer
added to keep food from breaking down
Emulsification
Involves homogeneous dispersions of an oil and water phase
Preservatives
Food additives that prevent or slow spoilage
