MEYCAUAYAN NATIONAL HIGH SCHOOL

Camalig, City of Meycauayan, Bulacan

Technology and Livelihood Education 10

Food (Fish) Processing

Prayer
MEYCAUAYAN NATIONAL HIGH SCHOOL
Camalig, City of Meycauayan, Bulacan

Technology and Livelihood Education

Food (Fish) Processing

Attendance
MEYCAUAYAN NATIONAL HIGH SCHOOL
Camalig, City of Meycauayan, Bulacan

Technology and Livelihood Education 9

Food (Fish) Processing

Pre Test
MEYCAUAYAN NATIONAL HIGH SCHOOL
Camalig, City of Meycauayan, Bulacan

Technology and Livelihood Education 9

Food (Fish) Processing

Prepare to Dispense
Ingredients
MYRA T. DE JESUS
Teacher II-TLE
 MEYCAUAYAN NATIONAL HIGH SCHOOL
Camalig, City of Meycauayan, Bulacan

Technology and Livelihood Education 9

Food (Fish) Processing

Objectives:
Materials and
Equipment/Devices for
Dispensing Non- Bulk
Ingredients
Non – bulk ingredients refers to the
different Food Additives used in
Food (Fish) Processing. They are
intentionally added to food to
achieve desired effects or
characteristics during production or
processing.
MEYCAUAYAN NATIONAL HIGH SCHOOL
Camalig, City of Meycauayan, Bulacan

Technology and Livelihood Education 10

Food (Fish) Processing

Activity:
Name the picture
MEYCAUAYAN NATIONAL HIGH SCHOOL
Camalig, City of Meycauayan, Bulacan

Technology and Livelihood Education 10

Food (Fish) Processing

Thank you for

listening and
participating!!!
MYRA T. DE JESUS
Teacher II-TLE
 MEYCAUAYAN NATIONAL HIGH SCHOOL
Camalig, City of Meycauayan, Bulacan

Technology and Livelihood Education 10

Food (Fish) Processing

Prayer
MEYCAUAYAN NATIONAL HIGH SCHOOL
Camalig, City of Meycauayan, Bulacan

Technology and Livelihood Education

Food (Fish) Processing

Attendance
MEYCAUAYAN NATIONAL HIGH SCHOOL
Camalig, City of Meycauayan, Bulacan

Technology and Livelihood Education 9

Food (Fish) Processing

What is the
picture?
MEYCAUAYAN NATIONAL HIGH SCHOOL
Camalig, City of Meycauayan, Bulacan

Technology and Livelihood Education 9

Food (Fish) Processing

Inspection of Materials
(Non-Bulk
Ingredients/Additives)
MYRA T. DE JESUS
Teacher II-TLE
 MEYCAUAYAN NATIONAL HIGH SCHOOL
Camalig, City of Meycauayan, Bulacan

Technology and Livelihood Education 9

Food (Fish) Processing

Objectives: 1. Identify the different

material in non-bulk
ingredients.
2. Categorize the
different additives used
in food processing.
The Administrative Order No. 88-A s. 1984 of
the Department of Health can be the basis for
the inspection of materials (Non-Bulk
ingredients). This is a regulatory guideline
concerning the use of Food Additives in all
foodstuffs in the Philippines whether
manufactured locally or imported from other
countries.
Under this Administrative Order, Non-
bulk ingredients/Additives used for Food
Processing are classified into three groups:
Group I - Directly added to Food
Group II - Processing Aid
Group III - Flavoring Substances
Group I. Substances that are
directly added to food and
classified according to the
following functional categories:
GROUP 1
Anticaking Agents
Antimicrobial agents
Antioxidants
Antioxidant Synergists
GROUP 1
Emulsifiers
Firming Agents
Flavor Enhancers
Flour Treatment Agents
Dough Conditioners
GROUP 1
Food Acidulant
Food Colors
Humectants
Leavening Agents
Nutrient Supplements
GROUP 1
Ph - Control Agents
Sequestrants
Stabilizers and Thickeners
Surface- Finishing Agents
GROUP 1
Sweeteners:
Non-Nutritive Sweeteners
Nutritive Sweeteners
Group II. Substances
that are considered
Processing Aids
GROUP 2
Antifoaming Agents
Clarifying Agents
Catalyst
GROUP 2
Contact Freezing Agents
Extraction/Carrier Solvents
Fat Crystal Modifier
GROUP 2
Filtration Aids
Flocculating Agents
Lubricants, Anti Stick Agents
and Molding Aids
GROUP 2
Propellant and Packaging
Cases
Enzyme Preparations
Group III.
Flavoring
GROUP 3
Agar, Alginic, BHT,
BHA,Carageenan,
Disodium Edta,
GROUP 3
Diacetyl Tartaric Ester,
Calcium Disodium Edta,
Disodium Edta,
GROUP 3
Furcelleran, Gelatin,
Mono and diglyceride,
Polysorbate 60 and 65,80,
Propionates;
GROUP 3
Sodium Diacetate,
Sodium and Potassium
Sulphite,
Sulphur Dioxide
MEYCAUAYAN NATIONAL HIGH SCHOOL
Camalig, City of Meycauayan, Bulacan

Technology and Livelihood Education 10

Food (Fish) Processing

Let’s
Group IT
MEYCAUAYAN NATIONAL HIGH SCHOOL
Camalig, City of Meycauayan, Bulacan

Technology and Livelihood Education 10

Food (Fish) Processing

Thank you for

listening and
participating!!!
MYRA T. DE JESUS
Teacher II-TLE
 MEYCAUAYAN NATIONAL HIGH SCHOOL
Camalig, City of Meycauayan, Bulacan

Technology and Livelihood Education 10

Food (Fish) Processing

Prayer
MEYCAUAYAN NATIONAL HIGH SCHOOL
Camalig, City of Meycauayan, Bulacan

Technology and Livelihood Education

Food (Fish) Processing

Attendance
 MEYCAUAYAN NATIONAL HIGH SCHOOL
Camalig, City of Meycauayan, Bulacan

Technology and Livelihood Education 9

Food (Fish) Processing

What are the three

categories of the
Food Additives
MEYCAUAYAN NATIONAL HIGH SCHOOL
Camalig, City of Meycauayan, Bulacan

Technology and Livelihood Education 9

Food (Fish) Processing

Types of non-
bulk ingredients
MYRA T. DE JESUS
Teacher II-TLE
 MEYCAUAYAN NATIONAL HIGH SCHOOL
Camalig, City of Meycauayan, Bulacan

Technology and Livelihood Education 9

Food (Fish) Processing

Objectives: 1Discuss the Group 1

category.
2. Differentiate the
different additives
.
1. Anti-Caking Agents -
substances added to finely
powdered or crystalline
food products to prevent caking,
lumping.
Examples:
Iron ammonium citrate;
Magnesium carbonate;
Magnesium silicate
2. Antioxidants - substances
used to preserve food by
retarding deterioration,
rancidity or discoloration due to
oxidation.
Examples: Ascorbic Acid;
Ascorbyl palmitate;
Butylated hydroxyanisole;
Calcium ascorbate
3. Antimicrobal Agents -
substances used to preserve food
by preventing growth of
microorganism and subsequent
spoilage.
Examples:
Benzoic acid and its potassium
and sodium salts; Dehydroacetic
acid and its sodium salt
4. Antioxidant Synergist- substances
used to interact with antioxidants to
produce a total greater than the sum
of effects produced by the synergist
and the antioxidant individually.
Examples: Calcium
disodium; Citric
acid;Disodium EDTA
5. Emulsifiers - substances
which modify surface tension
in the component
phase of an emulsion to
establish a uniform dispersion
or emulsion.
Examples: Acetic acid ester of
mono and diglycerides;
Ammonium salt of
phosphatidic acid;
Brominated vegetable oil;
6. Firming Agents – substances
added to precipitate residual pectin,
thus strengthening the supporting
tissue and preventing its collapse
during
processing.
Examples:
Aluminum Sulfate; Calcium
carbonate; Calcium Chloride;
Calcium lactobionat
7. Flavor Enhancers -
substances added to
supplement, enhance, or modify
the original taste and/or aroma
of a food without imparting a
characteristics taste or aroma
Examples: Disodium guanylate;
Disodium inosinate;
Glutamic acid;
Monoammonium glutamate
8. Flour Treatment Agents/Dough
Conditioner- substances added to
milled flour, at the mill, to improve its
color and baking qualities, including
bleaching and maturing agents.
Examples:Ammonium chloride;
Ammonium perusulphate;
Ammonium
phosphate, monobasic;
Ammonium phosphate,
Ammonium sulfate
9. Food Acidulants - Acids
which, when added to food,
produce an
agreeable sharp or tart taste in
the product
10. Humectants - substances
incorporated in food to promote
retention of
moisture, including anti-dusting
agents.
Examples: Glycerol (Glycerine);
Propylene Glycol; Sorbitol;
Triacen (Glycerol triacetate)
11. Food Color -
substances used to
give color or shade to
a food.
Examples: Annatto extract; Beet
powder (dehydrated beets); Beta-
carotene; Beta-apo-8' carotenal;
Canthaxanthin; Carrot oil
12. Leavening Agents-
substances used to produce or
stimulate production of
carbon dioxide in baked goods
to produce a light texture.
Examples:
Ammonium bicarbonate;
Ammonium phosphate, mono-
and di-
basic;Calcium phosphate,
13. Surface Finishing Agents -
substances used to enhance
palatability, preserve gloss or inhibit
discoloration of foods, including
glazes, polishes, waxes and
protective covering.
Examples:
Beeswax; Cadelila
Wax; Carnauba Wax;
Castor Oil; Mineral Oil
14. Nutrients Supplements -
substances that are necessary for
human body's nutritional and
metabolic process.
Examples: Amino acids in the free
hydrated or anhydrous form or
as the hydrochloride,sodium or
potassium salts; Folic Acid
( Folacin)
15. pH Control Agents -
substances added to change or
maintain active or
basicity, including buffers, acids
and alkalies.
Examples:
Acids - Acetic
acid; Adipic acid; Citric
acid
16. Sequestrants – substances which
combined with polyvalent metal
ions to form a soluble metal
complex in order to improve the
quality and stability of products
Examples: Calcium acetate;
Calcium chloride; Calcium
citrate;
Calcium diacetate; Calcium
diacetate; Calcium disodium
17. Stabilizers and Thickeners - substances
used to produce viscous
solutions or dispersions, to give body,
improve consistency, or stabilize
emulsions including suspending and bodying
agents, setting and gelling
agents.
Non-Nutritive Sweeteners -
substances with less than 2% of
the caloric value of sucrose per
equivalent unit of sweetening
capacity.
Nutritive Sweeteners - substances
with more than 2% of the caloric
value of sucrose per equivalent
unit of sweetening capacity.
MEYCAUAYAN NATIONAL HIGH SCHOOL
Camalig, City of Meycauayan, Bulacan

Technology and Livelihood Education 10

Food (Fish) Processing

Pen and
Paper Test
MEYCAUAYAN NATIONAL HIGH SCHOOL
Camalig, City of Meycauayan, Bulacan

Technology and Livelihood Education 10

Food (Fish) Processing

Thank you for

listening and
participating!!!
MYRA T. DE JESUS
Teacher II-TLE
 MEYCAUAYAN NATIONAL HIGH SCHOOL
Camalig, City of Meycauayan, Bulacan

Technology and Livelihood Education 10

Food (Fish) Processing

Prayer
MEYCAUAYAN NATIONAL HIGH SCHOOL
Camalig, City of Meycauayan, Bulacan

Technology and Livelihood Education

Food (Fish) Processing

Attendance
 MEYCAUAYAN NATIONAL HIGH SCHOOL
Camalig, City of Meycauayan, Bulacan

Technology and Livelihood Education 9

Food (Fish) Processing

Jumbled Letters
MEYCAUAYAN NATIONAL HIGH SCHOOL
Camalig, City of Meycauayan, Bulacan

Technology and Livelihood Education 9

Food (Fish) Processing

Types of non-
bulk ingredients
MYRA T. DE JESUS
Teacher II-TLE
 MEYCAUAYAN NATIONAL HIGH SCHOOL
Camalig, City of Meycauayan, Bulacan

Technology and Livelihood Education 9

Food (Fish) Processing

Objectives: 1Discuss the Group

2&3 category.
2. Differentiate the
different additives
.
 Group III –
Flavoring Substances
1. AGAR – for Ice
cream, Ice cream
mix, Ice milk , Ice
milk mix
2. ALGINIC - Infant Formula,
Cottage Cheese, Creamed
cottage cheese, Ice Cream, Ice
Cream Mix Sherbet
3. BHA – for Dehydrated potato shreds,
Beverages & desserts, Dry breakfast
cereals, Dry diced glazed fruit, Dry
mixes for beverages & desserts,
Emulsion stabilizers for shortening,
Potato flakes, Potato granules, Sweet
potato flakes, Chewing gum
4. BHT - Emulation stabilizers for shortening
, Potato flakes; Sweet potato
flakes, Chewing gum, Chewing gum base,
Essential oils, citrus oil flavors, dry
flavours,Citrus oils, Partially defatted pork
fatty tissues,Vitamin A liquid
for addition to food, Parboiled rice , Rice,
enriched
5. CALCIUM DISODIUM EDTA -
Cabbage, Canned carbonated
softdrinks,Canned white potatoes,Clams
(cooked, canned),Crabmeat (cooked,
canned), Cucumbers pickled, Distilled
alcoholic beverages,
5. CALCIUM DISODIUM EDTA -
Dressings, nonstandard zed, Egg product
that is hard-cooked and consist in a
cylindrical shape of egg,Fermented malt
beverages;French dressing, Mayonnaise
6. CARRAGEENAN - Carrageenan
Concentrate: Ice cream, Ice cream
mix, Ice Milk, Ice milk mix,
evaporated milks sherbet, Infant
formula, sour cream
7. DIACETYL TARTATIC ESTERS OF
MONO AND DIGLYCERIDES - edible fats
and oil, Margarine,Fumaric acid-acidulated
foods:Dry gelatin dessert, dry beverages
base, unrefined cane sugar, syrup or
masseruite, cocao fat in noncarbonated
beverage containing cocoa
8. DISODIUM EDTA - canned
kidney beans, cooked sausages,
Canned French dressing,
Mayonnaise, ready to eat cereal
products containing dried bananas,
salad dressing, sandwich spread,
sauces
9. FURCELLERAN -
Ice cream and ice
cream
10. GELATIN - ice cream, ice
cream mix, ice milk, ice milk
mix, sherbet, sour cream,
upgraded food , cream cheese
spread
MEYCAUAYAN NATIONAL HIGH SCHOOL
Camalig, City of Meycauayan, Bulacan

Technology and Livelihood Education 10

Food (Fish) Processing
MEYCAUAYAN NATIONAL HIGH SCHOOL
Camalig, City of Meycauayan, Bulacan

Technology and Livelihood Education 10

Food (Fish) Processing

Thank you for

listening and
participating!!!
MYRA T. DE JESUS
Teacher II-TLE