SCIE 1P51 Lecture Notes - Lecture 14: Disodium Inosinate, Disodium Guanylate, Amyl Acetate
12 Apr 2016
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Chemicals which react with any metal ions in food and create chelates" or compounds with metal. Stevia extract: 300 on sweetness scale. Addiive that aid in the processing and preparaion of the food. Keep foods free lowing and stop paricles sicking to each other and clumping. Gums - from seeds and exudates: guar, locust bean, acacia, seaweeds agars, carrageenan, proteins casein, fruits pecin, plant cells cellulose, corn and potato starch. Keep moisture in foods stop drying out. Help foods rise when baked under industrial condiions. Restore nutriion lost in processing or storage, or ensure higher nutriional value than hat nature may have provided. Fat in foods: plasiciser, mouth feel, carrier for lavours, carrier for fat soluble vitamins a d e k. Fat replacers: water, carbohydrates, protein, modiied fat, syntheic fat. Trans fats linked to an increased risk of coronary heart disease. For vegetable oils and sot, spreadable margarines to 2% of the total fat content and.
