topic 17 Flashcards
Food Additives, Seasonings, Flavourings and Food Regulations
what’s function of seasonings?
enhance the falavour of the food
list few example of seasoning
salt pepper, spices and herbs, vegetables, fruits, flowers
functions of salt
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
salt can suppressing bitter?
Heightens flavours, accentuates sweet and sour notes while suppressing bitter (watermelon, eggplant)
could salt increase the thickness and fullness in soups?
yes
what could salt perception?
vinegar and umami
where could harvest salt?
Mined from salt beds or harvested from saline ocean water (rock, Himalayan,
Black,etc.
how to prevent salt from caking?
add free flow agent to anti-caking
table salt is typically iodized for nutritional adequacy
where do pepper usually grow?
tropics:(India, Indonesia, Brazil, Vietnam)
Peppercorns are from pepper berries on the vine of Piper nigrum L, yes or no?
yes
what chemical is responsible for pungency in pepper?
piperine胡椒碱:(hot, sharp, stinging
feelings)
different types of pepper
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)
what kind of pepper is fermentated?
black
does pink pepper contain piperine?
no, it contains peppery or juniper
which pepper is picked when green?
black and green
what are spices and herbs
Aromatic vegetable substance, not regarded as food with no significant
nutritio
classification of spices
Buds, bark, roots, flowers, fruits, seeds
how to get spice extracts
extracted with steam distillation, solvent extraction
classification of herbs
aromatic leaves and stems from plants grown in temperate climates
mirepoix
the combination of diced onion, carrots, and celery,
edible flowers
chrysanthemum, hibiscus, orange blossom,
jasmine, rose
flavourings香精: extracts, essences
Artificial, natural, WONF (with other natural flavours)
why we use falvourings?
Consistency, $$$, stability, room in formulation, availability, application, dry/liquid
ways for flavour analysis
GC: gas chormatography: volatile
HPLC: high performance
how do we produce flavourings
Flavours produced by microbial fermentation (butter), enzymatic reactions (cheese), extraction, heating, processing
flavour enhancers
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)
masking agents
Hide undesirable or modify taste perception
Encapsulation封装；包装
Stimulate sweet and salty receptors
Complementary flavours
what is FDR
Food and Drug Regulation
what’s new in Canadian food regulations?
supplemented foods
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
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
What happens if a food does not comply
with the Food and Drug Regulations?
It is not permitted to be sold in Canada, however, Amendments can be made to include more foods as our food product
landscape evolves
amendments 修正案that be made
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
what is Natural Health Products (NHP)
Naturally occurring substances that are used to restore or maintain good health
what do NHPs have?
vitamins and minerals,
herbal remedies,
homeopathic medicines,
traditional medicines,
probiotics, amino acids
essential fatty acids
categories of NHPs
Beverages
Beverage mixes and concentrates
Caffeinated Energy Drinks (CED)
Conventional foods (Cereals, bars, confections, dairy)
what is TMA
temporary marketing authorization, Transition NHP food products into the Food Directorate, Applications and approval still required
TMA Applications and approval still required yes or no
yes
what CED
caffeinated energy drinks
CED has a specific guidance, yes or no
yes
TMAs Had an expiry date and required renewal due to the nature of
the ‘temporary’ authorization, yes or no
yes
The ‘Supplemented Foods’ Journey
Natural Health Product (NHP) 2004-2012
TMA 2012-2022
supplemented foods 2022- present
organic food in canada, must contains how much of certified organic compotent?
95% or higher
could the organic logo be used if the certified organic is less than 95%
NO
what is the 5% remaining of the organic food
organic permitted
what is organic permitted component?
u Non genetically modified
u No irradiation
u No sewage sludge 污水污泥use
u Cannot have organic option available
what kind of product could be labled as “contains x% organic ingredients”
multi-ingredient products containing between 70-95% organic content
what kind of product could lable organic ingredents?
<70% organic content may identify organic ingredients in the list of ingredients
biotechnology
Genetically Modified (GM) Foods –
Regulations in Canada
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”
is it mandatory to identify the method of production, including genetic modification, used to develop a food product?
No, it’s not mandatory`
is voluntary labeling of GM food allowede?
yes it is
what’s new in teh nutrition facts table?
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)
new front of packing lable
一个放大镜, Required for foods (prepackaged) high in one or more of the
following:
u Saturated fat
u Sodium
u Sugar
why we need to remond people with 放大镜
To help prevent chronic diseases and to help consumers make quick and informed decisions around food choices
why we need foof additives
Maintain or improve safety and freshness
Improve or maintain nutritional value
Improve taste, texture, appearance
