Food Ingredient ? Intermediate Food Products (IFPs) for the secondary processing industries.
Substance that forms part of a mixture.
On a product label, the ingredients are listed in order
of predominance, with the ingredients used in the greatest amount first, followed in descending order by those in smaller amounts. Interaction among food components Food Additives ? A food additive is any substance added to food.
Any substance the intended use of which results or
may reasonably be expected to result -- directly or indirectly -- in its becoming a component or otherwise affecting the characteristics of any food.
The label must list the names of any FDA-certified
color additives (e.g., FD&C Blue No. 1 or the abbreviated name, Blue 1) and etc. Food Ingredient Vs Food Additive
Allfood additives are carefully regulated by
federal authorities and various international organizations to ensure that foods are safe to eat and are accurately labeled.
Both of them are required to list in the food on
the label.
Food additives are a part of food ingredient.
How Important “Label Food” For You? Types of Food Ingredients
Types of What They Do Examples Names Found
Ingredients of Uses on Product Labels Preservatives Prevent food Fruit sauces and Ascorbic acid, citric acid, spoilage from jellies, sodium benzoate, calcium bacteria, beverages, baked propionate, sodium molds, fungi, goods, cured erythorbate, sodium nitrite, or yeast meats, oils and calcium sorbate, potassium (antimicrobials margarines, sorbate, BHA, BHT, EDTA, ); slow or cereals, tocopherols (Vitamin E) prevent dressings, snack changes in foods, fruits and color, flavor, or vegetables texture and delay rancidity (antioxidants); maintain freshness Sweeteners Add Beverages, Sucrose (sugar), glucose, sweetness baked goods, fructose, sorbitol, mannitol, with or without confections, corn syrup, high fructose corn the extra table-top sugar, syrup, saccharin, aspartame, calories substitutes, many sucralose, acesulfame processed foods potassium (acesulfame-K), neotame Color Offset color Many processed FD&C Blue Nos. 1 and 2, Additives loss due to foods, (candies, FD&C Green No. 3, FD&C exposure to snack foods Red Nos. 3 and 40, FD&C light, air, margarine, Yellow Nos. 5 and 6, Orange temperature cheese, soft B, Citrus Red No. 2, annatto extremes, drinks, extract, beta-carotene, grape moisture and jams/jellies, skin extract, cochineal extract storage gelatins, pudding or carmine, paprika oleoresin, conditions; and pie fillings) caramel color, fruit and correct natural vegetable juices, saffron variations in (Note: Exempt color additives color; enhance are not required to be colors that declared by name on labels occur but may be declared simply naturally; as colorings or color added) provide color to colorless and "fun" foods Flavors and Add specific Pudding and pie Natural flavoring, artificial Spices flavors (natural fillings, gelatin flavor, and spices and synthetic) dessert mixes, cake mixes, salad dressings, candies, soft drinks, ice cream, BBQ sauce Flavor Enhance Many processed Monosodium glutamate Enhancers flavors already foods (MSG), hydrolyzed soy present in protein, autolyzed yeast foods (without extract, disodium guanylate providing their or inosinate own separate flavor) Fat Replacers Provide Baked goods, Olestra, cellulose gel, (and expected dressings, frozen carrageenan, polydextrose, components texture and a desserts, modified food starch, of creamy confections, cake microparticulated egg white formulations "mouth-feel" in and dessert protein, guar gum, xanthan used to reduced-fat mixes, dairy gum, whey protein replace fats) foods products concentrate Nutrients Replace Flour, breads, Thiamine hydrochloride, vitamins and cereals, rice, riboflavin (Vitamin B2), niacin, minerals lost in macaroni, niacinamide, folate or folic processing margarine, salt, acid, beta carotene, (enrichment), milk, fruit potassium iodide, iron or add nutrients beverages, ferrous sulfate, alpha that may be energy bars, tocopherols, ascorbic acid, lacking in the instant breakfast Vitamin D, amino acids (L- diet drinks tryptophan, L-lysine, L- (fortification) leucine, L-methionine) Emulsifiers Allow smooth Salad dressings, Soy lecithin, mono- and mixing of peanut butter, diglycerides, egg yolks, ingredients, chocolate, polysorbates, sorbitan prevent margarine, frozen monostearate separation desserts Keep emulsified products stable, reduce stickiness, control crystallization, keep ingredients dispersed, and to help products dissolve more easily Stabilizers Produce Frozen desserts, Gelatin, pectin, guar gum, and uniform dairy products, carrageenan, xanthan gum, Thickeners, texture, cakes, pudding whey Binders, improve and gelatin Texturizers "mouth-feel" mixes, dressings, jams and jellies, sauces pH Control Control acidity Beverages, Lactic acid, citric acid, Agents and and alkalinity, frozen desserts, ammonium hydroxide, acidulants prevent chocolate, low sodium carbonate spoilage acid canned foods, baking powder Leavening Promote rising Breads and other Baking soda, monocalcium Agents of baked baked goods phosphate, calcium goods carbonate Anti-caking Keep Salt, baking Calcium silicate, iron agents powdered powder, ammonium citrate, silicon foods free- confectioner's dioxide flowing, sugar prevent moisture absorption Humectants Retain Shredded Glycerin, sorbitol moisture coconut, marshmallows, soft candies, confections Yeast Promote Breads and other Calcium sulfate, ammonium Nutrients growth of baked goods phosphate yeast Dough Produce more Breads and other Ammonium sulfate, Strengthener stable dough baked goods azodicarbonamide, L- s and cysteine Conditioners Firming Maintain Processed fruits Calcium chloride, calcium Agents crispness and and vegetables lactate firmness Enzyme Modify Cheese, dairy Enzymes, lactase, papain, Preparations proteins, products, meat rennet, chymosin polysaccharide s and fats Gases Serve as Oil cooking spray, Carbon dioxide, nitrous oxide propellant, whipped cream, aerate, or carbonated create beverages The Role of Ingredient in Food Industry ? Foodindustry has been undergoing major change : to fulfill requirements from consumers.
Nowdays, food products must always be : safe,
must meet nutritional and sensory requirements, and must offer more and more benefits to satisfy the needs created by our changing lifestyles.
Food industry must offer 4 essential elements :
Health, Taste, Safety, and Convenience Ingredient could create “new product” Following are some reasons why ingredients are added to foods:
To Maintain or Improve Safety and Freshness:
- Preservatives slow product spoilage caused by mold, air, bacteria, fungi or yeast.
- To maintaining the quality of the food, they help control
contamination that can cause foodborne illness, including life-threatening botulism.
- They also prevent cut fresh fruits such as apples from
turning brown when exposed to air. To Improve or Maintain Nutritional Value: - Vitamins and minerals (and fiber) are added to many foods to make up for those lacking in a person's diet or lost in processing, or to enhance the nutritional quality of a food. - Such fortification and enrichment has helped reduce malnutrition in the U.S. and worldwide. All products containing added nutrients must be appropriately labeled.
Improve Taste, Texture and Appearance:
- Spices, natural and artificial flavors, and sweeteners are added to enhance the taste of food. - Food colors maintain or improve appearance. - Emulsifiers, stabilizers and thickeners give foods the texture and consistency consumers expect. - Leavening agents allow baked goods to rise during baking. - Some additives help control the acidity and alkalinity of foods. - Other ingredients help maintain the taste and appeal of foods with reduced fat content. What's On the Label?
1. Serving Size This section is the
basis for determining number of calories, amount of each nutrient, and %DVs of a food. 2. Amount of Calories If you want to manage your weight (lose, gain, or maintain), this section is especially helpful. 3. Limit these Nutrients Eating too much total fat (including saturated fat and trans fat), cholesterol, or sodium may increase your risk of certain chronic diseases, such as heart disease, some cancers, or high blood pressure. 4. Get Enough of these Nutrients Americans often don't get enough dietary fiber, vitamin A, vitamin C, calcium, and iron in their diets.
5. Percent (%) Daily Value
This section tells you whether the nutrients (total fat, sodium, dietary fiber, etc.) in one serving of food contribute a little or a lot to your total daily diet.
6. Footnote with Daily Values (%DVs)
The footnote provides information about the DVs for important nutrients, including fats, sodium and fiber. The DVs are listed for people who eat 2,000 or 2,500 calories each day.