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FN2232 > topic 17 > Flashcards

topic 17 Flashcards

Food Additives, Seasonings, Flavourings and Food Regulations

1
Q

what’s function of seasonings?

A

enhance the falavour of the food

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2
Q

list few example of seasoning

A

salt pepper, spices and herbs, vegetables, fruits, flowers

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3
Q

functions of salt

A

u Heightens flavours, accentuates sweet and sour notes while suppressing bitter
(watermelon, eggplant)
u Gives impression of increased thickness and fullness in soups
u Vinegar, umami can enhance salt perception
u Mined from salt beds or harvested from saline ocean water (rock, Himalayan,
Black,etc.)
u Anti-caking, free flow agent
u Table salt is typically iodized for nutritional adequacy

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4
Q

salt can suppressing bitter?

A

Heightens flavours, accentuates sweet and sour notes while suppressing bitter (watermelon, eggplant)

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5
Q

could salt increase the thickness and fullness in soups?

A

yes

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6
Q

what could salt perception?

A

vinegar and umami

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7
Q

where could harvest salt?

A

Mined from salt beds or harvested from saline ocean water (rock, Himalayan,
Black,etc.

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8
Q

how to prevent salt from caking?

A

add free flow agent to anti-caking

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9
Q

table salt is typically iodized for nutritional adequacy

A
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10
Q

where do pepper usually grow?

A

tropics:(India, Indonesia, Brazil, Vietnam)

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11
Q

Peppercorns are from pepper berries on the vine of Piper nigrum L, yes or no?

A

yes

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12
Q

what chemical is responsible for pungency in pepper?

A

piperine胡椒碱:(hot, sharp, stinging
feelings)

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13
Q

different types of pepper

A

Black (picked green, fermented, sun-dried), white (ripe, outer covering removed), pink (not piperine, peppery or juniper), green (unripened, freeze-dried or pickled), szechuan (prickly ash tree)

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14
Q

what kind of pepper is fermentated?

A

black

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15
Q

does pink pepper contain piperine?

A

no, it contains peppery or juniper

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16
Q

which pepper is picked when green?

A

black and green

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17
Q

what are spices and herbs

A

Aromatic vegetable substance, not regarded as food with no significant
nutritio

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18
Q

classification of spices

A

Buds, bark, roots, flowers, fruits, seeds

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19
Q

how to get spice extracts

A

extracted with steam distillation, solvent extraction

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20
Q

classification of herbs

A

aromatic leaves and stems from plants grown in temperate climates

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21
Q

mirepoix

A

the combination of diced onion, carrots, and celery,

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22
Q

edible flowers

A

chrysanthemum, hibiscus, orange blossom,
jasmine, rose

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23
Q

flavourings香精: extracts, essences

A

Artificial, natural, WONF (with other natural flavours)

24
Q

why we use falvourings?

A

Consistency, $$$, stability, room in formulation, availability, application, dry/liquid

25
Q

ways for flavour analysis

A

GC: gas chormatography: volatile
HPLC: high performance

26
Q

how do we produce flavourings

A

Flavours produced by microbial fermentation (butter), enzymatic reactions (cheese), extraction, heating, processing

27
Q

flavour enhancers

A

Umami – (MSG, 5’-ribonucleotides, Yeast extracts) enhance sweet and
salty and reducing bitter and sour
Kokumi – ‘mouthfulness’, aged, richness, ex. Slowly simmered soup,
(allium and glutathione are responsible for taste response)

28
Q

masking agents

A

Hide undesirable or modify taste perception
Encapsulation封装；包装
Stimulate sweet and salty receptors
Complementary flavours

29
Q

what is FDR

A

Food and Drug Regulation

30
Q

what’s new in Canadian food regulations?

A

supplemented foods

31
Q

what’s the difference between frozen dairy dessert and frozen dairy dessert mix
Frozen Dairy Dessert Mix is the unfrozen, pasteurized food composed of milk,
cream or other milk products, or any combination of them, that is sweetened with sweetening agents
Frozen Dairy Dessert is the frozen food obtained by freezing a frozen dairy dessert mix, with or without the incorporation of air

A

Frozen Dairy Dessert Mix is the liquid blend of milk, cream, sweeteners, not frozen
Frozen Dairy Dessert is frozen, made from the frozen dairy dessert mix

32
Q

What happens if a food does not comply
with the Food and Drug Regulations?

A

It is not permitted to be sold in Canada, however, Amendments can be made to include more foods as our food product
landscape evolves

33
Q

amendments 修正案that be made

A

Sections within divisions can be updated such as ‘Simulated Meat
Products’ under Division 14 due to the growing demand for plantbased foods
New divisions can be added

34
Q

what is Natural Health Products (NHP)

A

Naturally occurring substances that are used to restore or maintain good health

35
Q

what do NHPs have?

A

vitamins and minerals,
herbal remedies,
homeopathic medicines,
traditional medicines,
probiotics, amino acids
essential fatty acids

36
Q

categories of NHPs

A

Beverages
Beverage mixes and concentrates
Caffeinated Energy Drinks (CED)
Conventional foods (Cereals, bars, confections, dairy)

37
Q

what is TMA

A

temporary marketing authorization, Transition NHP food products into the Food Directorate, Applications and approval still required

38
Q

TMA Applications and approval still required yes or no

A

yes

39
Q

what CED

A

caffeinated energy drinks

40
Q

CED has a specific guidance, yes or no

A

yes

41
Q

TMAs Had an expiry date and required renewal due to the nature of
the ‘temporary’ authorization, yes or no

A

yes

42
Q

The ‘Supplemented Foods’ Journey

A

Natural Health Product (NHP) 2004-2012
TMA 2012-2022
supplemented foods 2022- present

43
Q

organic food in canada, must contains how much of certified organic compotent?

A

95% or higher

44
Q

could the organic logo be used if the certified organic is less than 95%

A

NO

45
Q

what is the 5% remaining of the organic food

A

organic permitted

46
Q

what is organic permitted component?

A

u Non genetically modified
u No irradiation
u No sewage sludge 污水污泥use
u Cannot have organic option available

47
Q

what kind of product could be labled as “contains x% organic ingredients”

A

multi-ingredient products containing between 70-95% organic content

48
Q

what kind of product could lable organic ingredents?

A

<70% organic content may identify organic ingredients in the list of ingredients

49
Q

biotechnology

A
50
Q

Genetically Modified (GM) Foods –
Regulations in Canada

A

No specific laws in Canada about labeling GM foods differently; they are labelled like any other food because government safety assessments have found them to be as safe and nutritious as non-GM
foods”

51
Q

is it mandatory to identify the method of production, including genetic modification, used to develop a food product?

A

No, it’s not mandatory`

52
Q

is voluntary labeling of GM food allowede?

A

yes it is

53
Q

what’s new in teh nutrition facts table?

A

add daily value for total sugar
new foodnote to help onterpret the % daily value(5% or less is a little, 15% or more is a lot)

54
Q

new front of packing lable

A

一个放大镜, Required for foods (prepackaged) high in one or more of the
following:
u Saturated fat
u Sodium
u Sugar

55
Q

why we need to remond people with 放大镜

A

To help prevent chronic diseases and to help consumers make quick and informed decisions around food choices

56
Q

why we need foof additives

A

Maintain or improve safety and freshness
Improve or maintain nutritional value
Improve taste, texture, appearance

FN2232 (13 decks)

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