Special Issue on Food Halal Analysis (Food Ingredients)

Question 1

Food Ingredients Sources

Answer 1

1) Animal (Milk, Eggs, Meat, Seafood)

2) Plants (Fruits, Vegetables, Spices)

3) Synthetic (Flavors, Colors, Additives)

4) Fermented (Organic acids, Cultures, Enzyme)

Question 2

Gum & Stabilizer

Answer 2

1) Used to control consistency of liquid & semi-liquid foods and prevent separation of food components

2) Examples: Sodium alginate (In ice cream)

Question 3

Emulsifier

Answer 3

1) To prevent separation of immiscible phases & form stable emulsion

2) Emulsifiers facilitate the dipersion of fat in a water-based systems

3) Example: Mono- and Diglycerides in bakery products

Question 4

Flavoring

Answer 4

1) To impart the characteristic flavor of the flavoring

2) To complement or modify flavor

3) To mask the original flavor

Question 5

Sweetener

Answer 5

• 5 artificial sweeteners approved by FDA:
• Aspartame: 200 times sweeter than sucrose
• Saccharin:300 times sweeter
• Sucralose:600 times sweeter
• Acesulfame K: 180-200 times sweeter
• Neotame: 7000 to 13000 times sweeter

Question 6

Acidulants

Answer 6

1) Compounds that can serve as buffers, acids, alkalis, and neutralizing agents

2) The degree of acidity is an important factor in the food processing & preparation of many food

3) The pH of foods may affect their color, texture, and flavor

Question 7

Colorings

Answer 7

1) Source from animal, plant, microbial, synthetic

2) Carrier for coloring;
a) Non alcohol - Glycol, Vegetable oil
b) Alcohol - Ethyl alcohol
c) Gum solution - For spray drying into powder form

3) Example: Tartazine, Carotene