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5) Food Product Development > Technical Challenges (8) > Flashcards

Technical Challenges (8) Flashcards

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Gourmet Food flashcards
1
Q

define a food additive

A

a chemical substance added to food that becomes a part of the food or affects its characteristics to achieve a particular effect

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2
Q

what are examples of food additives?

A
  • acidulants and onrganic/inorganic salts
  • antioxidants
  • chelating agents
  • antimicrobial agents
  • flavors
  • flavor enhancers and potentiators
  • colorants
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3
Q

what are functions of acidulants and org/inorg salts?

A
  • buffering agents controlling pH of food
  • flavoring
  • preservatives
  • synergists to antioxidants (prevents rancidity and browning)
  • viscosity modifiers
  • melting modifiers in cheese spreads and hard candies
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4
Q

what do antioxidants control?

A

1) oxidation substrates (eg. o2 and lipids)
2) prooxidants (reactive oxygen species and prooxidant metals)
3) inactivate free radicals

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5
Q

what are 2 categories of antioxidants? describe each

A

1) primary antioxidants: can accept free radicals, which slows the initiation step or interrupts the propagation step
2) secondary antioxidants: can slow lipid oxidation through mechanisms such as chelation of transition metals, replenishing H to primary antioxidants, oxygen scavenging, deactivation of reactive species

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6
Q

the effectiveness of an antioxidant depends on what?

A

proper incorporation of the substance into oil

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7
Q

what are examples of mistakes in adding antioxidants to veg oil?

A
  • incomplete dispersion of the antioxidant in oil
  • improper conc of the antioxidant
  • incompatibility of antioxidant formulation w/ the oil
  • addition of the antioxidant at the wrong stage
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8
Q

how does isolating mineral ions affect emulsions?

A

beneficial functions includes

  • improving solubility
  • inhibiting lipid oxidation
  • slowing color or flavor loss
  • preventing aggregation of charged droplets
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9
Q

the most effective chelating agents are _____

A

synthetic

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10
Q

why are natural chelating agents less effective?

A

they have limited use for foods b/c of:

  1. their flavor
  2. their solubility
  3. their requirements for acid environments
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11
Q

what are chemical preservatives used for?

A

to extend shelf life of pdts that can’t be sugared, salted or acidic

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12
Q

what are the most imp factors to be considered when selecting flavors for food emulsions?

A
  1. their partitioning b/w oil, aqueous, interfacial and headspace regions
  2. rate of mass transport to the taste and odor receptors during consumption
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13
Q

how can you achieve desirable a flavor profile? (3 methods)

A
  1. using known conc of flavor molecules (eg. NaCl, sucrose, citric acid)
  2. using multicomponent ingredients (herbs, spices, lemon juice)
  3. modifying ingredients that undergo chem or biochm rxns during food production (ie. browning rxns)
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14
Q

what are flavor enhancers?

example?

how are they measured?

A

substances that intensify and enhance flavor of food

eg. MSG

in parts per thousand

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15
Q

what are flavor potentiators?

example?

how are they measured?

A

very potent flavor enhancers

eg. disodium inosinate

measured in parts per billion

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16
Q

what are weighting agents?

example?

A
  • often used in beverage emulsions
  • reduces density contrast b/w oil droplets and surrounding aqueous phase, which increases creaming stability

eg. brominated veg oil (BVO) and sucrose acetate isobutyrate (SAIB)

17
Q

define dye

define pigment

A

dye: colored substance soluble in the medium in which it is disperesed
pigment: insoluble in medium

18
Q

what are some problems with using natural colors?

A
  • low tinctorial strength
  • lack standardization of wavelength and color strength
  • may contribute their own flavor
  • poor solubility and stability
19
Q

what is the result of removing emulsifiers and stabilizers from formulations?

A

pdts may be unacceptably dense and gritty

20
Q

what is the result of removing artificial colors from formulations?

A

less attractive or uniform appearance

21
Q

describe the hurdle concept for food formulations

what does it include?

A

using hurdles and predictive microbiology as a tool to ensure that pdts have an adequate shelf life

includes

  • Aw reduction
  • low temp storage
  • reduction of pH
  • modification of red/ox potential
  • addition of competitive microorganisms
  • adding preservatives
  • inhibition of microorganisms
22
Q

in respect to processing environment, how can you ensure that low preservative food pdt is safe?

A

GMP and HACCP

23
Q

what processing methods can be used for low preservative foods?

A
  1. heat treatments to reduce spoiling microorganisms or pathogens
  2. sous-vide: method to produce a pdt with an extended shelf life w/ no need for addition of preservative
24
Q

what 3 factors are critical to safe sous-vide pdts?

A
  1. O2 level in pouch
  2. heat treatment conditions
  3. refrigeration temp
25
Q

what are 4 alternative natural preservatives?

A
  1. lactic acid bacteria
  2. lysozyme
  3. lactoferriin
  4. lactoperoxidase
26
Q

describe lactic acid bacteria as an alternative natural preservative

A

their products acts as preservatives

includes acetic acid, lactic acid, propionic acid, reuterin, lactoperoxidase system, bacteriocins

27
Q

describe lysozyme as an alternative natural preservative

A

has antibacterial activity due to its ability to chelate iron

inhibitory to Bacillus spp. and E.coli.

28
Q

describe lactoperoxidase as an alternative natural preservative

A
  • present in raw milk
  • enzyme forms part of the lactoperoxidase system (includes thiocyanate and H peroxide produced by aerobic microorganisms in milk)
29
Q

what are functions of nitrites in foods?

A
  1. antimicrobial effect against C. bot
  2. formation of the characteristic color and flavour of cured meats
  3. antioxidant activity that prevents formation of off flavors
30
Q

what is CCMP? how is it obtained?

A
  • cooked cured meat
  • a type of nitrite alternative
  • can be obtained by nitrosating haemoglobin in blood, then stabilized by microencapsulation or modified atmosphere packaging
31
Q

what are functions of salt in foods?

A
  • flavouring
  • preservation
  • encourage lactic acid bacteria and discouraging grwoth of undesirable bacteria (eg. C. bot.)
32
Q

what are 2 salt alternatives?

A
  1. salt blends of NaCl/KCl

2. low salt/glucono-gamma-lactone

33
Q

what are effects of using salt alternatives?

A

can lower certain microorganisms

eg. salt blend reduced S. aureus in cheddar cheese
eg. glucono-gamma-lactose showed resistance to C.bot.

5) Food Product Development (12 decks)

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