FDSC 305 Lecture Notes - Lecture 11: Flavor, New Born, Protease

• School: McGill University
• Department: Food Science
• Course: FDSC 305
• Professor: Benjamin K Simpson

Document Summary

Substances added to foods to make them part of the food or alter the characteristics of the food. Based on that, we have 2 types: (presentation) Emulsifiers: stabilize aqueous and non-aqueous phases in foods, eg. lecithin in ice cream: colorants: carotenoid pigments or chlorophyll to foods to impart colour and alter appearance o. Flavourants: sweetener to beverage: antioxidant: vc as preservatives or nutritive purposes o. Enzyme: chillproofing in beers, production of hydrolysate, curdling of milk -- cheese making. Insecticides: herbicides, pesticides, pah, pcb, radioactive fallout. Texturizers as used to alter textural characteristics of foods. They have hydrophobic and hydrophilic groups that enable them to bind both hydrophobic and hydrophilic phases in foods to keep them together. Ice cream, salad dressing: allow them to be kept stable. Thickeners (eg. starch, gum, carboxymethyl cellulose) able to dissolve in aqueous phase of foods to make the food thicker. They ab moisture from the environment, and prevent food from becoming soggy.