FDSC 305 Lecture Notes - Lecture 4: Leavening Agent, Bromelain, Thixotropy
Document Summary
Food additives depends on function and quantity to be considered additive. Intentional / direct additives: theses are added deliberately to achieve a desired effect. Incidental / indirect additives: incidental theses are added unintentionally. 3 main groups: food processing aids / functional additives, food preservatives, food quality enhancers, food processing aids. Alkali ex nahco3 for raising dough volumen in baking: buffers => e. g. , ca(oh)2 - used to stabilize ki of iodized salts, food preservatives for stability , lack of stability mean spoilage (due to microbial activity, endogenous enzymes. Safety microorganisms can produce toxins ex clostridium, autolytic products from enzyme action ex histidine histamine, decarboxylation by decarboxylase. Inorganic compounds (e. g. , sulfites, nitrites) use sulfate in vege and crustacean use nitrite for stopping growth microorganisms. can extend shelf life. Food storage life extenders:: antioxidants (e. g. , vitamin e, vitamin c, edta, citrate, propyl gallate, so2, etc. ) antioxidant to prevent oxidative damage caused by exposure to air and light oxidative rancidity.
