THE INTERNATIONAL UNIVERSITY (IU) – VIETNAM NATIONAL UNIVERSITY – HCMC

MIDTERM EXAMINATION – CLASS BTFT18

Date: 15/6/2021
Duration: 90 minutes
Student ID: BTFTIU18188 Name: Trịnh Quốc Khánh

SUBJECT: Food Packaging and Food Additives

For Dean of School of Biotechnology Lecturer
Signature: Signature:

Full name: Dr. Đặng Quốc Tuấn Full name: Dr. Phạm Văn Hùng

GENERAL INSTRUCTION(S)

1 This is open book examination

2. No talking during the exam
3. No mobile phone used during the exam
4. No dictionary.

GOOD LUCK!

QUESTIONS (please read the question carefully and show what you understand)

You or your company want to develop a new food product to be commercialized in

near future. Please clarify the following information:
1) Which kind of food do you want to develop? Which kinds of customers do you
want to target? (20 points)
2) Do you use the nutritional food additives? Explain clearly why or why not do
you use? (20 points).
3) Do you use the coloring agents? Explain clearly why or why not do you use?
(20 points)
4) Do you use the flavoring agents? Explain clearly why or why not do you use?
(20 points)
5) Do you use the stabilizer? Explain clearly why or why not do you use? (20
points)

- THE END –
Student name: Trịnh Quốc Khánh
Student ID: BTFTIU18188

Question 1. Which kind of food do you want to develop? Which kinds of

customers do you want to target?

1. The target product An industrial version of the ancient “Golden milk” recipe
which is “ Turmeric milk”. The product is believed to be a powerful drink high in
antioxidants with many health benefits.

There are some reason explain why “Turmeric milk” is chosen

1.1. Market trend & Customer demand
The concept that drinks and food should satisfy the demand for well-being is still at
the top of the consumers' hit list after the Covid outbreak. The pandemic boosted
people's interest in drinks that boost immunity and promote health.
Consumers seek for new flavor experimentation in food, especially beverages at
home, to generate some of the novelty and interest usually brought from other
sources.
 Turmeric arise as the intersection between the trend. Among that, the golden
spice turmeric has long been thought to have antioxidant and anti-inflammatory
properties due to its bioactive compound - curcumin.

1.2. Market size & Production feasibility

The dairy market in Vietnam is a potential market for businesses, with demand
currently exceeds supply. Also, Vietnam locates in a subtropical climate zone that
provides both ideally warm, humid air conditions and well-drained, neutral soil
suitable for herbal farming.

2. Target customer The product aims to serve a wide range of customer segment
who wish to have a beverage option that not only provide them nutritional value but
also boost their immune system no matter of their age, sex, occupational status.

Question 2. Do you use the nutritional food additives? Explain clearly why or
why not do you use?
Since the base for the product is milk. Hence there needs the addition of some
nutritional food additives.
 Cow's milk is a good source of protein and calcium, as well as other mineral
nutrients including vitamin B12 and iodine, iron, magnesium etc.
 However due to the variation between milk composition from different cow
breeds, types of feed, season of farming or weather condition, several classes of
nutritional additives are required for the standardization of milk component for
large scale production and commercialization.
Classes of nutritional additive added
 Vitamin: Fat soluble vitamins such as vitamin A, and D.
Vitamin A is needed for the growth of skin and eyes, promote normal growth
and development.
Vitamin D is needed for the amount of calcium and phosphorus absorbed into
the bodies, deposit the mineral in bones and teeth and make them stronger,
Protect against infection by keeping the immune system healthy.
Water-soluble vitamin B1, B2 to enable natural metabolic pathways to occur
 Mineral: Calcium, magnesium, zinc, phosphorus is added for bone forming and
keep the bones strong.
 Sweenteners: Sucrose is added to enhance the sweetness of the product.

Question 3. Do you use the coloring agents? Explain clearly why or why not do
you use?
 Coloring agent is needed for the recipe. Since the yellow color is an indication
for the appeti appeal of the turmeric milk. Although the trend of using food
additive nowaday is to use natural color.
 However, the natural yellow color of turmeric is attibuted to curcumin which
possess variation in color tone depending on the turmeric sources. Also, there
other two significant drawbacks of using fresh turmeric that are strong odor and
sharp taste might occur if we use certain amount of fresh turmeric for adding
product color.
 Therefore, artificially certified color is favored for masking the natural color
variation of turmeric. There are two suggested certified yellow color Yellow #5
and Yellow #6. Both color are water-soluble, stable over the operating
conditions.

Question 4. Do you use the flavoring agents? Explain clearly why or why not do
you use?
 Flavoring agent is used in the product. As I mention before, turmeric flavor will
be added to impart for the product flavor as the flavoring agent will add an
intrinsic flavor – unnatural flavor of milk products.
 Since the use of fresh turmeric might require precaution of dose as the strong
odor might affect the overal sensorial properties of the product, therefore,
natural flavoring substance, in this case, natural curcumin extract for turmeric is
prefered as flavoring agents.
 The curcumin extract is obtained from fresh turmeric root via specific
extraction method for proper human consumption. Curcumin and other
curcuminoid from turmeric are polyphenol that can be extracted via expression
or solvent extraction.
Question 5. Do you use the stabilizer? Explain clearly why or why not do you
use?
Stabilizer is required for the making of products.
 Normal milk is considered as complex food emulsion and colloidal solution as
well. However, turmeric milk is sweetened dairy product consist of milk with
sugar, colorings and natural flavorings, stabilizers and emulsifiers.
 Stabilizer are used or the preparation of flavored milk with desired properties
like better mouth feel, body and texture, consistency and viscosity depending
on the preference of the product’s target consumer.
 Carragenan or K-Carragenan which are both stabilizers and emulsifiers, are
suggested to be used in the product. The compound is believed to provide
steady fat emulsification process and prevent cream separation during storage
and extended product stability as well as shelf life. This stabilizer also offering
certain desired levels of thickness and increase the heat stability of milk protein
along with the curcumin – a lipophilic compound being delievered by the
emulsion systems of milks.
 Milk turns out to be the perfect solvent where the fat globules can dissolve and
increase the bioavailability of curcumin. Milk protein protects the curcumin
from being chemically degraded in our gut before being absorbed. However, to
increase the stability and bioavailability of curcumin the the emulsion systems,
small particle of curcumin needs to be achived after homogenization, which
requires certain amount of stabilizer (Carragenan) to provide adequate amount
of surface active material for curcumin-delivery systems.