FOOD SEASONINGS

AND OTHER ADDITIVES

Definition
■ Food Seasonings. Food would be so dull and unsatisfactory without
food seasoning or condiments.
■ Food Seasonings are additives which , though added in very small
amounts, give the dish distinctive flavor characteristics.
■ Some food seasonings may have flavors of their own. Others may be
flavor potentiators or substances which have no pronounced flavor of
their own but are capable of enhancing the natural flavor of other foods..
■ Food seasoning add zest to our food. Filipinos have traditionally used
varied spices and herbs and various seasonings to enhance the flavor
of our native dishes.
■ Some regional foods use them to a greater extent than do others
■ For example, cooking in Muslims and Bicolanos make use of agood
number of spices and herbs which Indonesians and Malaysians also
use
Definition
Introduction
There are many varieties of seasoning and
flavoring seasonings and flavorings . In this
chaper we include salt pepper, herbs and
spices, marinades, batters and condiments.
Pepper is just behind salt in popularity as a
seasoning . Pepper is added most frequently to
meat , soups, sauce and salads.
Definition
■ Food Additive is a substance or mixture of substances , other
than a basic foodstuff which is present in food as a result of any
aspect of production, processing, storage or packing .
■ Food additives are added to foods in precise amounts during
processing.
■ They are technologically justified for :
 Maintaining the nutritional quality of the food
 Enhancing the keeping quality or stability of food thereby
reducing food wastage.
 Making food attractive to consumers in a manner which
precludes deception and
 Providing essential aids in food processing
Types of food Seasonings
1. SALT- is the most common seasoning. It is
available as solar salt, fine grained table salt or
iodized.
■ Salt may be combines with other seasonings to
make garlic salt, celery salt, smoke salt and
seasoned salt. Salt may also be used in making
pickles or in curing and fish.
2. Spices and herbs
SPICES are pungent or aromatic natural products of
vegetable origin used as food flavorings
Herbs are flowering plants whose stem above the
ground does not become woody and persistent. The
aromatic dried leaves are used as flavoring agents
HERBS AND SPICES
Different parts of plant of may be used as seasoning:
1. Bark- cassia and cinnamon
2. Buds and flowers- caper, clove and saffron
3. Leaves – basil, bayleaf, chives, fennel, lemon grass, marjoram, mint,
oregano, pandan, celery, rosemary, sage, savory, tarragon and
thyme.
4. Seeds- allspice,anise, caraway, chili, pepper, cumin, coriander,
cumin, dill fennel, mace mustard, nutmeg, pepper and sesame
5. Roots – ginger and turmeric
6. Combination of these parts. Spices could of course be blended to
make interesting variations like chili seasoning, chili powder and
curry powder
10 Herbs And Spices For A Well-Stocked
Spice Drawer
1Black peppercorns
2. Ground cinnamon
3. Chili powder
4. Red chili flakes
5. Cumin
6. Ground ginger
7. Nutmeg
8. Smoke Paprika
9. Dried oregano
10. Bay leaves
3. Common types of Condiments
1. Bagoong- fermented and salted shrimps or alamang
2. Banana Catsup – a combination of sugar, vinegar, banana puree and spices and color . I
Europe , this is called Manila Sauce
3. Tomato Catsup – a sauce made with tomato puree, salt, sugar, vinegar and seasonings
4. Cayenne Sauce – a extremely hot and pungent seasoning made from ground or crushed
chili or cayenne pepper.
5. Chilli Sauce – a sauce made with red and or green peppers, chili, onions, garlic, sugar
vinegar and salt.
6. Heko a condiment made by cooking bagoong and water for half an hour then allowing to
stand. The sediment is heko.
6. Patis- “Fish Sauce”
7. Soy sauce or toyo a deep brown sauce prepared from fermented salted soybeans and
wheat flour.
8. Vinegar
9. Liver sauce
10. Worcestershire sauce. This sauce is originated from England , a thin dark pungent
seasoning sauce made with garlic, tamarind, soy sauce, vinegar, onions and spices.
11. Tabasco Sauce
4 Flavoring Extracts
■ Flavoring Extracts are aromatic oils or essence or their
imitations dissolved in dilute food grade ethyl alcohol which are
used in extensively in cakes and dessert. Gulaman desserts use
almond extract, vanilla, orange and lemon extracts are
commonly used in cakes and icings.
5. Flavor Potentiators or Enhancers
1. Monosodium Glutamate – or MSG
2. Nucleodites or Ribotides
3. Hydrolized Vegetable Protein
6. Types of food Coloring
1. Natural Colors
2. Synthetic Colors
7.Classifications of Food Additives
1. Preservatives are substances added to food to prevent or
inhibit growth of spoilage organisms.
Examples of selected preservative are:
a. Salt , sugar, vinegar and pepper
b. Saltpeter or sodium nitrate
c. Sulfur dioxide (sulfurous acid and sulfide) – anti
browning agent
d. Benzoic acid
e. Citric Acid and tartaric acid
f. Alum
7. Classifications of Food Additives
2. Anti-oxidants -Spoilage of fat is called rancidity. All fat containing
foodstuffs like nuts, breakfast cereals or potato chips have a
tendency to become rancid:utylated Hydroxy Anisole (BHA), Butylated
Hydroxy Toulene (BHT)
3. Sequestrants- Latin word “sequestrare” meaning to remove from
use.
4. Surface-active Agents
5. Stabilizers, thickener:Additives such as pectin, amylose, and gelatin
increases viscosity, by combining with water to form gels, and hence
are used to thicken gravies and pies. They are typically used in
puddings, salad dressings and cake topping
6.. Bleaching and maturing agents, starch modifier
7. Anti-caking agents and enzymes
7. Classifications of Food Additives
6. Bleaching and maturing agents, starch modifier:
Chlorine and chlorine dioxide), dough conditioners (e.g. ascorbic
acid, azodicarbonamide and potassium bromate) and pH
regulators (e.g. aluminium phosphates)
7. Anti-caking agents and enzymes: anhydrous compounds that
are added in small amounts to dry foods to prevent the particles
from caking together and to ensure the product remains dry and
free-flowing.
• silicon dioxide
• Tricalcium phosphate
• Calcium silicate
■ CRITERIA FOR USE
1. It must be non-toxic and
suitable for and suitable for
application
2. It must not impart off-flavors
when used at levels effective in
controlling microbial growth,
3. It must be readily available
4. It must exhibit anti microbial
properties over the ph range of
each particular food
5. It should be economical and
practical to use
Food Additives commonly used.
6. Nutrients
7. Preservatives – extend storage time and prevent
spoilage and growth of bacteria, molds and fungi
8.Sweeteners – added to make the aroma or taste of
food more agreeable or pleasurable
9. Stabilizers and thickeners- added to improve the
consistency and texture , many are natural
carbohydrates
10. Sealants –used to seal moisture in fresh fruits and
vegetables, candies, gums and dietary supplements
Food Additives commonly used.
1. Binders and strengtheners – aids in binding
ingredients together to improve the texture of baked
products. All come from milk, soybeans or wheat.
2. Colors
3. Emulsifiers – added to foods to prevent separation of
ingredients such as oil and vinegar in salad dressing. In
baking emulsifiers improve the volume and uniformity
of breads and rolls.
4. Flavor ingredients
5. Flavor enhancers