Food Science and Technology

SHORTENING    Hiện nay các loại dầu thực vật thường được chế biến thành shortening. Shortening là hỗn hợp đồng thể đặc mịn, bóng xốp, màu trắng đục, là sản phẩm hydro hóa của dầu. Trong đó, người ta tiến hành hydro hóa một phần dầu để tạo sản phẩm có độ rắn, dẻo nhất định, thích hợp, có độ ổn định tốt khi sử dụng chiên xào và vẫn giữ lại trong dầu một số glycerid được cấu tạo bởi các acid béo không no cần thiết. Shortening ổn định hơn dầu, ít bị ôi, ít bị trở mùi trong quá trình bảo quản lâu. Shortening có thể gia tăng tính nhũ hóa khi cho thêm từ 4 - 6% mono hay diglycerid. Shortening dùng chiên xào nóng, sử dụng nhiều trong công nghiệp sản xuất mì ăn liền và công nghiệp bánh kẹo. Vai trò đặc biệt của shortening trong các sản phẩm này là ngăn cản sự kết dính gluten lại với nhau, nhờ đó tăng độ nở và tạo cấu trúc xốp cho sản phẩm. Ở các nước nói tiếng Anh, thuật ngữ shortening hay mỡ trắng (white fat) được sử dụng để chỉ chất...

The chemistry of food additives and preservatives Titus A M Msagati The Chemistry of Food Additives and Preservatives   is an up-to-date reference guide on the range of different types of additives (both natural and synthetic) used in the food industry today. It looks at the processes involved in inputting additives and preservatives to foods, and the mechanisms and methods used. The book contains full details about the chemistry of each major class of food additive, showing the reader not just what kind of additives are used and what their functions are, but also how they work and how they can have multiple functionalities. In addition, this book covers numerous new additives currently being introduced, and an explanation of how the quality of these is ascertained and how consumer safety is ensured.

Plant Food By-Products: Industrial Relevance for Food Additives and Nutraceuticals J. Fernando Ayala-Zavala, Gustavo Gonzalez-Aguilar, Mohammed Wasim Siddiqui This volume takes an eco-friendly approach to examining the advantages of using plant food by-products as food additives and nutraceuticals, turning solid wastes into value-added items. The chapters, written by researchers and professionals working in the plant food industry, look at ways to make effective use of plant by-products by harnessing the power of the antimicrobial and nutraceutical power of plant and herb extracts. The measures and techniques discussed here will also help to improve the economics of processing crops. The chapter authors cover a range of issues, including the economic and environmental benefits of utilizing plant food by-products, extraction technologies, plant tissues as a source of nutraceutical compounds, and more

Colour additives for foods and beverages Michael J Scotter Food colour additives have been the focus of much research in the last few years, and there is increasing consumer demand for natural and safer synthetic colours. This book reviews the natural and synthetic colours available, their properties and applications, as well as regulatory, sensory and analytical issues. Part one covers the development and safety of food colour additives. Part two covers properties and methods of analysis, and part three focuses on specific food product applications and future trends.  Reviews the natural and synthetic colour additives available for foods and beverages, looking at their properties and applications as well as regulatory, sensory and analytical issues Expert analysis of natural origin colours, synthetic origin colours, overview of regulations, safety analysis and consumer health Comprehensive coverage of properties and development in food colours: chemical purity, colo...

Biotechnology of Food and Feed Additives Holger Zorn, Peter Czermak (eds.) This book review series presents current trends in modern biotechnology. The aim is to cover all aspects of this interdisciplinary technology where knowledge, methods and expertise are required from chemistry, biochemistry, microbiology, genetics, chemical engineering and computer science. Volumes are organized topically and provide a comprehensive discussion of developments in the respective field over the past 3-5 years. The series also discusses new discoveries and applications. Special volumes are dedicated to selected topics which focus on new biotechnological products and new processes for their synthesis and purification. In general, special volumes are edited by well-known guest editors. The series editor and publisher will however …

Food additives and packaging Vanee Komolprasert; Petra Turowski This ACS Symposium Series book evolved from the ACS symposium "Food Additives and Packaging" sponsored by the Division of Agricultural and Food Chemistry (AGFD) at the 245th ACS National Meeting & Exposition in New Orleans, LA, April 7-11, 2013. The book helps readers understand the rules and regulations governing the use of food additives and food packaging materials in the U.S. and globally. Furthermore, the book investigates novel materials and applications related to food additives and food packaging materials and explores concerns, issues, and current events in the field. The book particularly highlights global regulations, research, development, applications, and evaluation of food additives and food packaging materials. These areas  are dynamic, constantly changing, and expected to attract the interest of a broad and diverse readership. Part I of this book highlights how food additives and p...

Food Additives Data Book  Jim Smith, Lily Hong-Shum The use of additives in food is dynamic, as consumers demand fewer additives in foods and governments review the list of additives approved and their permitted levels. Scientists also refine the knowledge of the risk assessment process and improve alternative additives, processes or ingredients. The revised second edition of this major reference work covers all the "must-have" technical data on food additives. Compiled by food industry experts with a proven track record of producing high quality reference work, this volume is the definitive resource for technologists using food additives.

A consumer's dictionary of food additives: Descriptions in plain English of more than 12,000 ingredients both harmful and desirable found in foods  Ruth Winter An Essential Household Reference…Revised and Updated With our culture’s growing interest in organic foods and healthy eating, it is important to understand what food labels mean and to learn how to read between the lines. This completely revised and updated edition of A Consumer’s Dictionary of Food Additives gives you the facts about the safety and side effects of more than 12,000 ingredients–such as preservatives, food-tainting pesticides, and animal drugs–that end up in food as a result of processing and curing. It tells you what’s safe and what you should leave on the grocery-store shelves.In addition to updated entries that cover the latest medical and scientific research on substances such as food enhancers and preservatives, this must-have guide includes more than 650 new chemicals now commonly used in food...

Essential Guide to Food Additives  Victoria Emerton, Eugenia Choi Food additives are the cause of a great deal of discussion and suspicion. Now in its third edition, Essential Guide to Food Additives aims to inform this debate and bring the literature right up to date especially focussing on the changes in legislation since the last edition. Key topics include: * A basic introduction to the technology of food additives * Technical information on all food additives currently permitted in the European Union * Discussion covering the general issues surrounding the use of food additives, including the need for them * Coverage of the legal approval process for additives and the labelling of the finished product * Identification of sources or methods of production for each additive * Properties of individual additives and typical products they are used in This book will be an invaluable reference for researchers in the food and drink industry, undergraduates and graduates of c...

Natural food additives, ingredients and flavourings David Baines, Richard Seal As the links between health and food additives come under increasing scrutiny, there is a growing demand for food containing natural, rather than synthetic, additives and ingredients. Natural food additives, ingredients and flavourings reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors.  After an exploration of what the term ‘natural’ means in the context of food ingredients, part one focuses on natural food colorings, low-calorie sweeteners and flavor enhancers, followed by a consideration of natural antioxidants and antimicrobials as food ingredients. It goes on to review clean label starches and proteins,  the application of natural hydrocolloids, natural aroma chemicals and flavorings from biotechnology and green chemistry. Part two considers specif...

Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients Shmuel Yannai The Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients provides comprehensive information on 30,000 compounds found in food, including:  NATURAL FOOD CONSTITUENTS: Lipids, Proteins, Carbohydrates, Fatty acids, Flavonoids, Alkaloids  FOOD ADDITIVES: Colorants, Preservatives, Antioxidants, Flavors FOOD CONTAMINANTS: Mycotoxins NUTRACEUTICALS: Probiotics, Dietary, Supplements, Vitamins

Food Additives A. Larry Branen, P. Michael Davidson, Seppo Salminen, John Thorngate Showcases the latest research on food phosphates, commercial starches, antibrowning agents, essential fatty acids, and fat substitutes.

Encyclopedia Of Food And Color Additives, Volume 2, F-O George A. Burdock, Burdock Burdock This 3-volume set provides all the answers to technical, legal, and regulatory questions in clear, nontechnical language. Information once scattered among the Code of Federal Regulations (CFR), other government and technical publications, or only available through the Freedom of Information Act, is made easily accessible. You will find descriptions of all substances listed in the Everything Added to Food in the U.S. (EAFUS) database, including categories and substances not considered to be ''additives,'' such as corn oil. All data is clearly organized in alphabetical or numerical order, so having only minimal knowledge about any additive, you can locate it instantly. The Encyclopedia provides you with a quick, understandable description of  what each additive is and what it does, where it comes from, when its use might be limited, and how it is manufactured and used. -...

1. Additive colour definition (EU Regulation 1333/2008) ‘Colours’ are substances which add or restore colour in food, and include natural constituents of foods and natural sources which are normally not consumed as foods as such and not normally used as characteristic ingredients of food. Preparations obtained from foods and other edible natural source materials obtained by physical and/or chemical extraction resulting in selective extraction of the pigments relative to the nutritive or aromatic constituents are colours. 2. Main colouring additive pigments There are four main classes of plant pigment: chlorophylls, carotenoids, anthocyanins and betalains, which account for the majority of naturally derived colours added to food. An understanding of the properties of each pigment is helpful when reformulating to remove one or more artificial colours, as colours derived from natural sources are typically less stable than chemically synthesised colour. 3. Main colouring foods...

Posted on   December 7, 2018   by   Gavin Van De Walle   Magnesium is a mineral that is necessary for good health. It’s important for many functions in the body including, regulating muscle and nerve function, blood sugar levels and blood pressure, as well as energy production and bone health. In addition to its role in several bodily functions, magnesium has important roles as a food additive. This article highlights eight types of magnesium, and their various applications and functions as a food additive. 1. Magnesium Carbonate Magnesium carbonate, also known as magnesite, is a naturally occurring mineral. It’s practically insoluble in water and insoluble in alcohol. It’s produced by mixing magnesium and carbonate ions under an atmosphere of carbon dioxide. 1 Magnesium carbonate is widely used as a food additive to prevent caking and as a whitener in food processing applications. It’s is also used as a demolding agent in the manufacturing of bis...

Known by many names, tricalcium phosphate is a true powerhouse when it comes to food formulation, as well as applications across other industries. See below for how this ingredient can add a power punch to your formulations! Tricalcium phosphate uses anti-caking calcium boost regulate acidity helps retain moisture in some table salts, sugar, or baking powder emulsifier leavening agent

By definition,  anti-caking agents  are anhydrous compounds that are added in small amounts to dry foods to prevent the particles caking together and ensure the product remains dry and free-flowing. Without anti-caking agents, dry soup, cake and biscuit mixes would be clumped and chunky, cappuccino and hot chocolate vending machines would not function properly, and premixes for manufacturing would not be as easy to use. These agents are often found in  milk  and  cream powders , flour-based mixes,  baking powder , table salt, cocoa, and mixed coffee beverages, to name a few. In manufacturing, the addition of anti-caking agents helps prevent bridging during the packaging process, which can reduce production rates. Anti-caking agents function by absorption of excess moisture or by coating particles to make them more water repellant. In addition to food, anti-caking agents aid other industries, such as those producing cosmetics and detergents. ...