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Modern Technology of Food Additives, Sweeteners and Food Emulsifiers

EIRI Team — Tue, 25 Mar 2014 08:30:00 +0000

The book Modern Technology of Food Additives, Sweeteners and Food Emulsifiers covers Product Information, Biochemical Pathways for the Production of Flavour Compounds in Cheeses during Ripening, Sweetner (Natural Mixed), Artificial Sweeteners, Alternative Sweeteners, Stevia (Stevia rebaudiana) a Bio sweetener, Profiles of Sweeteners in Aqueous Solutions, Effect of Different Sweeteners in Low Calorie Yogurts, Effect of Dietetic Sweeteners on the Quality of Cookies, Rosogolla with Alternative Sweetener, Carbohydrate and Intense Sweeteners, Additives (Character), Food Additive, Food Additive having Carraghenate, Allium Thiosulinates: Chemistry, Biological Properties and their Potential Utilization in Food Preservation, Hydrocolloids in Food Industry, Xanthan Gum, Guar Foaming Albumin A Foam Stabillizer, Stabilizer Blends and their importance in ice cream industry, Evaluation of Gelling Properties of Tamarind Seed, Lecithin, the Multipurpose Emulsifier for Foods, Significance of emulsifiers and Hydrocolloids in Bakery Industry, Emulsifier of Food , Hydrated Emulsifier, Powder Emulsifier, Biocompatible emulsifier, Starches as Thickeners.

PRODUCT INFORMATION

Why are food additives used?
Where do food additives come from?
Plant sources
Nature-identical products
Modified Natural Substances
Man made products
How is the safety of food additives evaluated in the European Union?
Intolerance to food additives
Categories
Acids
Acidity regulators
Articaking agents
Antifoaming agents
Antioxidants
Bulking agents
Food coloring
Color retention agents
Emulsifiers
Flavors
Flavor enhancers
Flour treatment agents
Glazing agents
Humectants
Tracer gas
Preservatives
Stabilizers
Sweeteners
Tickeners
Sweeteners
Artificial or intense sweeteners
Bulk sweeteners
Sweeteners in food
Slimming and Sweeteners
Emulsifiers
What are emulsions
Emulsifiers in food
How Emulsifiers Work
Origin and manufacture of emulsifiers

BIOCHEMICAL PATHWAYS FOR THE PRODUCTION OF FLAVOUR COMPOUNDS IN
CHEESES DURING RIPENING

Metabolism of lactose, lactate and citrate
D-(+)Lactate
L-(+)-Lactate
Lipolysis and metabolism of fatty acids
Proteolysis and related events
Bitterness and other off flavours
Calabolism of Amino Acids and Related Events
Production of amines and pyrazines
Deamination and formation of neutral or acidic compounds
Transamination, the Strecker reaction and production of aldehydes
Catabolism of sulphur amino acids
Catabolism of phenylalanine, tyrosine and tryptophan
Catablism of arginine, aspartate, glutamate, andthreonine
Catabolism of branched chainamino acids
Conclusion

SWEETNER (NATURAL MIXED)

ARTIFICIAL SWEETENERS

Sucrose to glucose forenergy
Sugar Substitutes Sweeteners
Sweet Taste Is There A Distinction Between Artificial or Natural?
Research, regulation and the FDA-current approved artificial sweeteners
Neotame
Alternative Sweeteners
Future Sweeteners

ALTERNATIVE SWEETENERS

Cyclamate
Aspartame
Neohesperidan Dihydrochalcone
Miraculin
Monellin
Thaumatin I,II

STEVIA (STEVIA REBAUDIANA) A BIOSWEETENER)

Chemical constituents
Proximate composition of Stevia
Physiological and pharmacological actions
Human studies
Cariogenic and mutagenic effects
Stevia products
Medicinal values
Uses of Stevia
Conclusion

PROFILES OF SWEETENERS IN AQUEOUS SOLUTIONS

Material and Methods
Statistical Analysis
Results and Discussion
Conclusions

EFFECT OF DIFFERENT SWEETENERS IN LOW CALORIE YOGURTS

Artificial Sweeteners
Types of Artificial sweeteners
Aspartame
Acesulfame aspartame
Saccharin
Cyclamate
Sucratose
Accepted daily intake
Final Considerations

EFFECT OF DIETETIC SWEETENERS ON THE QUALITY OF COOKIES

Materials and Methods
Procurement of samples
Proximate analysis of wheat flour
Preparation of cookies
Analysis of cookies
Physical analysis
Sensory evaluation
Chemical analysis
Gross energy value
Statistical analysis
Results and Discussion
Chemical composition of wheat flour
Sensory evaluation of cookies
Physical tests of cookies
Chemical analysis of cookies
Calorific value of cookies
Conclusion

ROSOGOLLA WITH ALTERNATIVE SWEETENER

Materials and Methods
Preparation of Coagulant for Chhana
Preparation of Chhana for Rosogolla
Preparation of Control Rosogolla
Preparation of Experimental Rosogolla
Physico-Chemical Analysis
Sensory Evaluation
Consumer Preference
Cost Estimation
Experimental Design
Results And Discussion
Texture Analysis of Rosogolla
Hardness
Cohesiveness
Springiness
Gumminess
Chewiness
Yield of Rosogolla
Colour Score
Flavour Score
Taste Score
Mouthfeel
Overall Acceptibility
Shelf life Report
Cost Estimation
Conclusion

CARBOHYDRATE AND INTENSE SWEETENERS

Carbohydrate sweeteners
Sucrose
Glucose syrups/highfructose glucose syrups
Fructose (levulose)
Overview-Intense sweeteners
Sweetener approval
Labelling
Main intense sweeteners in use in soft drinks
Stability
Temperature
Phenylketonuria
Regulatory
Salt of aspartame and acesulfame
Alitame
Cyclamate
Sucralose
Neotame
Saccharin
Stevioside
New sweeteners/bulking agents used in soft drinks
The future

ADDITIVES (CHARACTER)

Antioxidants
Antioxidants
Preservatives
Emulsifiers and Stabilizers
Food Colours
Some Dyestuff Food Colours in Current use
Natural or Nature Identical Food Colours
Natural Colors for Beverages
Flavour Components of Herbs and Spices
Sequestrants
Anticaking agents
Acids, Buffers, and Bases
Humectants
Firming and Crisping
Agents
Sweeteners
Enzymes
Nutritive Additives
Vitamins
Trace Elements
Minerals
Essential Amino Acids
Essential Amino Acids
Essential Amino Acids
Flour and Bread Additives

FOOD ADDITIVE

Classification of food additives
Acidity regulator
Anti-caking agents
Antifoaming agents
Antioxidants
Some popular antioxidant foods
Antioxidant vitamins
Ascrbic acid -E300
Antioxidants benefits
Bulking agents
Colour retention agents
Colouring
Emulsifiers
Emulsifying salt
Firming agents
Flavors
Flavor enhancers
Flour treatment agents
Food acids
Gelling agents
Glazing agents
Humectants
Mineral salts
Preservatives
Propellants
Seasonings
Sequestrants
Stabilizers
Sweeteners
Commonly used sweeteners
Thickeners
Tracer gas
Vegetable gums
‘E’ numbering
Dangers of fod additives and preservatives
Effects of food additives
Cytotoxic effects of food additives
Food additives and safety
Conclusion
Colour additive to avoid
Flavourings & sweeteners to avoid

FOOD ADDITIVE HAVING CARRAGHENATE

Preparation of an Additive Subject of the method
Preparing a Fine Paste
Preparation of a Paste

ALLIUM THIOSULFINATES CHEMISTRY, BIOLOGICAL PROPERTIES AND THEIR POTENTIAL UTILIZATION IN FOOD PRESERVATION

Chemical Structure and Biosynthesis of Thiosulfinates
Chemical Structure of Other Organosulfur Compounds
Antibacterial Properties
Antifungar Properties
Antioxidant Properties
Concluding Remarks

HYDROCOLLOIDS IN FOOD INDUSTRY

Functional properties
Viscosity enhancing or thickening properties
Gelling properties
Surface activity and emulsifying properties
Hydrocolloids as edible films and coatings
Hydrocolloids as fat replacers
Origins and structures of hydrocolloids
Plant hydrocolloids
Hemicelluloses
b-DGlucans
Pectins
Exudate gums
Gum arabic
Tragacanth gum
Gum karaya
Gum ghatti
Mucilage gums
Psyllium gum
Yellow mustard mucilage
Flaxseed mucilage
Fructans
Seaweed hydrocolloids
Alginates
Carrageenans
Agar
Microbial hydrocolloids
Xanthan gum
Pullulan
Gellan gum
Animal hydrocolloids
Chitin and chitosa
Gelatin
Chemiclly modified hydrocolloids
Hydrocolloids in the production of special products
Soft gelatin capsules
Liquid core capsules
Jelly like foods
Fruit products
Frozen product
Candies
Fabricated foods
Health benefits of hydrocolloids
Hydrocolloid and the risk of cardiovascular disease (CVD)
Hydrocolloids and type 2 diabetes
Hydrocolloids as laxative and antidiarrhea

XANTHAN GUM

Chemistry and Structure of Xanthan Gum
Toxicology, safety and regulatry Status
Prperties of Xanthan Gum
Xanthan gm in food Applications
Bakery Products
Beverages
Dairy
Dressings
Pet Food
Syrups, Toppings, Relishes and Sauces

GUAR FOAMING ALBUMIN A FOAM STABILIZER

Materials and methods
Materials
Foaming Studies
Bubble size measurement
Enzyme-linked immunosorbent assay
Results and discussion
Effect of Nacl addition
Bubble size distribution
Immunological analysis

STABILIZER BLENDS AND THEIR IMPORTANCE IN ICE CREAM INDUSTRY

Formulation of Different Stabilizer Blends
Gelatin
Guar Gum
Locust Bean Gum
Carrageenan
Alginates
Xanthan Gum
Relationship Between ice cream composition and stabilizer concentration

EVALUATION OF GELLING PROPERTIES OF TAMARIND SEED

Materials and methods
Extraction of mucilage from tamarind seeds
Phytochemical Examination
Physicochemical characterization of mucilage
Determination of viscosity
Characterization of TSP
Evaluation of gelling property of the gels
Results and Discussions
Phytochemical characterization of TSP
Spectroscopy analysis
Conclusion

LECITHIN, THE MULTIPURPOSE EMULSIFIER FOR FOODS

The Occurrence in Living Matter
The Extraction of Lecithin by Man
The Practical Use of Lecithin by Man
The Return of Lecithin to Liing Matter

SIGNIFICANCE OF EMULSIFIERS AND HYDROCOLLOIDS IN BAKERY INDUSTRY

Emulsifiers
Role of emulisifiers in manufacture of baked goods
Bakery applications of selected emulsifiers
Hydrocoloids
Role of hydrocolloids in manufacture of baked goods
Bakery applications of selected hydrocolloids
Tree gum exudates
Algal sources
Seeds
Microbial sources
Modified polysaccharides
Animal sources
Conclusion

EMULSIFIER OF FOOD

Preparation

HYDRATED EMULSIFIER

Method 1
Method 2
Method 3

POWDER EMULSIFIER

Specific Embodiments of the method
Conclusions

BIOCOMPATIBLE EMULSIFIER

STARCHES AS THICKENERS

Materials and methods
Starches
Preparation and frozen storage of the white sauces
Rheological behaviour
Linear viscoelastic properties of white sauces
Syneresis of white sauces
Data treatment
Results and discussion
Starch pasting properties in the white sauces
Starch source
shearing speed
Linear viscoelastic properties
Freshly prepared sauces
Freeze/thaw stability of sauces
Sauce syneresis
Conclusion

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technology of food chemicals, pigments and food aroma compounds

EIRI Team — Sat, 22 Feb 2014 12:56:00 +0000

TECHNOLOGY OF FOOD CHEMICALS, PIGMENTS & FOOD AROMA COMPOUNDS

FOOD COLOURS

Colouring our foods
Food colours in history
Market trends
Current regulations
Labelling of colours
Labelling of colours in the USA
Review of currently available colourants
Synthetic colours
Nature identical colours
Natural colours
Caramel colours
Recent developments in colours
Formulation
Process
Pigment sources
Additives in additives
Formulations for soft drink/beverage applications
colour formulations using ingredients from genetically modified sources
Organic colours
Colouring foodstuffs
Colouring foodstuffs
Safety assessment
Biotechnology
Future outlook
Future developments in US legislation
Novel pigment sources
Spirulina sp. contains the pigment phycocyanin
Formulation and process
Functional food ingredients
Curcumin
Anthocyanins
Carotenoids
Lycopene
Lutein
Chorophylls
Conclusions

BIOSYNTHESIS OF FOOD CONSTITUENTS: NATURAL PIGMENTS

Xanthones
Flavonoids
Chalcones and flavanones
Quinochalcones
Aurones
Miscellaneous flavonoids
Isochromenes
Curc uminoids
Carotenoids
Carotenes
Carotenes
Xanthophylls
Apocarotenoids
Irodoids
Miscellaneous terpenoids

SYNTHETIC AND INORGANIC PIGMENTS

Inorganic
Titanium dioxide (TiO3)
Carbon black
Ferrous Gluconate
Ultramarines (ultramarine blue)
Calcium carbonate
Iron Oxides and Hydroxides
Calcination of ferrous sulfate (coppears red iron oxide)
Precipitated red iron oxide
Red iron oxide produced from yellow iron oxide
Red iron oxide produced from black iron oxide
Penniman-Zoph or scrap process
Direct precipitation process
Aniline process
Silver, gold, and aluminium
synthetic
General Information
Reactions in the Production of Pigments
Blends of Synthetic Colorants
Color Stability
Dye Presentation
Lakes
Hydrate formation
Laking process
Analytical techniques and the evaluation of color purity

CHANGES OF PIGMENTS IN ANTHOCYANIN PRODUCTS

Anthocyanin pigment composition
Measurement of total anthocyanins by the pH differential method
Indices for polymeric color and browning
Measurement of color by the CIEL’a’b system
Concluding remarks

STABILITY OF PIGMENTS

Materials and methods
Analytical study
Stability studies on temperature
Stability studies on Light
Stability studies on pH
Results and discussion
Stability of anthocyanin from Musa acuminata bract at various parameters
Spectrophotometric measurements of color intensity
The effect of temperature onthe destruction of anthocyanin under light
The effect of temperature on the destruction of anthocyanin under dark
The effect of pH on the stability of anthocyanin
Colours of anthocyanins in freshly made samples at pH 1.1 to 10.5
Colour variation on anthocyanins in the pH range 1.1-10.5 after 1 hour dissolution
Colour variation of anthocyanins in the pH range 1.1-10.5 during storage
Conclusion

VANILLIN:SYNTHETIC FLAVORING FROM SPENT SULFITE LIQUOR

Vanillin Isolation, Preparation
Commercial Vanillin from Lignin
Environmental Concerns

BETANIN (MAIN PIGMENT OF RED BEET)

Materials and methods
Chemicals
Preparation of betanin
Results and Discussion

EXTRACTS OF ANNATTO

Description
Manufacturing
Detailed description
Mechanical Abrasion
Extraction with refined vegetable oil
Extraction with dilute aqueous potassium or sodium hydroxide
Solvent Extraction
Composition of the Food Additive
Pigment Fraction
Oil Soluble Annatto
Water Soluble Annatto
Emulsified Annatto
NonPigment Fraction (Mass Balance Studies)
Possible impurities (including degradation products)
Analytical methods
Thin Layer Chromatography
High Performance Liquid Chromatography
Method of Assy
Functional use
Technological function
Food categories and use levels
Reactions and fate in foods

NATURALLY FLAVOURED FOOD PRODUCTS

VEGETABLE FLAVOUR

Materials
Onion and Garlic Flavour
Sensory Test
Chicken Bouillon
Beef Noodle Seasoning
Sensory Test Garlic Flavour
Sensory Test Onion Flavour

FLAVOUR ENHANCER

Example 1 and Comparative Experiment 1
Fruit Preparation
Example 2 and Comparative Experiment 2 Fruit Yoghurt
Example 3:Cola
Example 4 and Comparative Experiment 3 White Bread

TEA FLAVOURING

Example 1
Example 2

FISH FLAVOUR

Example 1
Extrusion Experiment with Compositions Comprising Docosahexaenoic Acid

PRODUCTION OF FOOD AROMA COMPOUNDS

Plant Cell Cultures
Microbial Cultures
Diacetyl
Lactones
Esters
Pyrazines
Terpenes
Alcohols
Vanillin
Benzaldehyde
Methyl ketone
Enzyme Catalysed Reactions
Lipolytic enzymes
Proteases
Glucosidases
Other enzymes
Solid State Fermentation
Conclusions

YELLOW COLOUR OBTAINED FROM TURMERIC IN FOOD PRODUCTS

Materials and Methods
Development of liquid and crystal colour
Product Development
Consumer acceptability assessment
Selection of families for product development
Assessment of market potential
Results and Discussion
Products prepared with WSLF
Products prepared using FSCP
Consumer acceptability
Information regarding the knowledge of food colours by consumers
Assessment of turmeric colour in food products prepared by the consumers
Organoleptic evaluation of food products prepared by consumers

FLAVOUR OF CHEDDAR CHEESE

Manufacture of Cheddar Cheese
Biochemical reactions during manufacture and ripening of cheddar cheese
Contribution of glycolysis and related reactions to cheddar cheese flavour
Metabolism of lactose and lactic acid
Citrate metabolism in cheddar cheese
Contribution of lipolysis and related reactions to cheddarflavor
Metabolism of fatty acids
Contribution of proteolysis and related reactions to cheddar flavour
Proteolysis of milk proteins in cheddar cheese
Metabolism of amino acids

VOLATILE COMPONENTS IN BASIL (OCIMUM BASILICUM l.) AND THYME LEAVES (THYMUS VULGARIS L.)

Materials and methods
Materials
Chemicals
Isolation of aroma chemicals by steam distillation under reduced pressure
Identification and quantification of aroma chemicals in the extracts from basil and thyme leaves
Instrumental analysis
Results and discussion
Volatile composition
Antioxidant activities of aroma chemicals
Conclusion

DILL AND PARSLEY ESSENTIAL OIL COMPOSITION

Materials and Methods
Results and Discussion
Conclusions

PLANT ECONOMICS OF ANNATTO SEED COLOUR EXTRACTION