Lecture 2 - Formulated Foods Flashcards
Benefits of formulated foods
Shelf-stable (foods that can be stored at room temperature without spoiling)
Safer
Convenient (ready to eat meals)
Disadvantages of formulated foods
Three main components used to improve the flavour of formulated foods are sugar, salt and fat. These nutrients can be a valuable contribution to our diet if they are taken in moderation. However, if they are consumed in excess, it can be detrimental to our health
○ Coronary heart disease if you consume formulated foods that are high in fats and cholesterol
○ Diabetes if you consume formulated foods that are high in sugar/ have a high glycemic index (GI)
○ Hypertension/High blood pressure if you consume formulated foods that are high in sodium
Formulated foods that contain fruit or vegetable ingredients may convey the false idea that they provide the benefits of whole fruits and vegetables
Over-reliance on formulated foods will result in an imbalanced diet
What is the difference between formulated food and processed food?
All formulated food are processed food but not all processed food are formulated food
What are formulated foods?
Formulated foods are products that are mixtures of ingredients that have been processed to meet certain needs (e.g. convenience)
What are some examples of unprocessed foods?
Edible parts of plants/fruits
What are examples of minimally processed foods?
□ Natural foods that have inedible parts removed from it are considered as minimally processed foods
□ Washing
□ Drying
□ Crushing
□ Grinding
□ Fractioning
□ Freezing
□ Vacuum packaging
□ Non-alcoholic fermentation (E.g. Sodas, Kombucha, water kefir etc.)
E.g. Grilled chicken breast, Cheese, vinaigrettes etc.
What are processed foods? Examples?
made by adding processed culinary ingredients to unprocessed or minimally processed foods
Processed foods may contain additives used to preserve their original properties or to resist microbial contamination such as meats preserved with nitrites/nitrates.
E.g. Canned or bottled vegetables
Salted/cured/smoked meats
□Salted/sweetened nuts
What are ultra-processed foods? Examples?
Include multiple additives such as dyes, artificial flavours, flavour enhancers, non-sugar sweeteners, anti-caking agents, emulsifiers, humectants, hydrogenated oils and hydrolyzed proteins
Main purpose of these foods is to create products that are ready to eat, drink or to heat, replacing unprocessed or minimally processed foods.
Examples include ice-cream, frozen pizzas, canned soups, carbonated water etc.
Difference between Functional foods and Nutraceuticals?
Functional foods look like food and are modified for greater nutritional value. Dietary supplements look like drugs and are made from food, isolated nutrients or food-like substances to augment health. Nutraceuticals are a sector of dietary supplements made only from whole foods to augment health.
What are some examples of Nutraceuticals?
Fish oil capsules
Isoflavone extracts from soybeans
What is the purpose of food formulation
Main purpose of food formulation is for the sake of convenience
Improve safety of food products
Enhance sensory experience (pleasure and the euphoria of eating foods)
Functions of Flour/Grains?
Primary function is to provide calories
Largest component is carbohydrates
Critical in providing the basic structure and texture of a product
Can be found in baked goods, soups, cereals, confectionaries and other food products
Wheat gluten is used to make meat analogues (mock meat)
○ Gluten refers to proteins in grains
○ Can be found in soy-sauce, barley, Rye, wheat
○ Gluten-intolerance - celiac disease (immune disease)
Starch can be used as a thickener to increase the viscosity of the formulated food -> improve texture
○ can be modified to have other properties:
§ Clear solution
§ Shear thinning
§ Resistant to heat
§ Withstand freeze thaw cycles.
§ Reduced staling or retrogradation
○ Starch can undergo a process called gelatinisation (add water and heat) to increase viscosity - improve texture
Grains like barley and wheat are used in the fermentation of alcoholic beverages (synthesis of ethanol from glucose)
Functions of Dairy/Eggs?
Excellent sources of high quality protein and calcium
Contains functional properties
○ Foods like yoghurt and cheese owe their texture to milk and egg proteins
○ Texture of omelette and meringue is due to the functional properties of egg protein
2 main protein fractions in milk are whey and caesin
Egg yolk protein acts as an emulsifier to prevent oil and water from separating (E.g. Mayonnaise)
Lecithin is also an emulsifier
Albumin - foaming property
Functions of plant proteins?
Sources of plant protein: Soy, wheat, corn, peanuts.
Textured vegetable protein is used as meat analogue, ISP added into meat products to improve texture. E.g. burgers patty, nuggets, noodles etc.
Functions of fats?
Provide flavours/improve texture and mouthfeel
Hydrogenation of fats can improve the functional properties, but also increase the level of trans fatty acids
Can serve as flavour precursors (flavourless compound that changes form to either a desirable or an undesirable flavour during mixing, heating or storage
Used to dissolve fat soluble vitamins like A,D and E
