NU FS100 Lecture Notes - Lecture 11: Cookie Dough, Potassium Chloride, Veggie Burger

• School: University of Alberta
• Department: Nutrition and Food Sciences
• Course: NU FS100
• Professor: Wendy Wismer

Document Summary

List of ingredients on processed food is longer than the home product. To extend shelf life, stronger products b/c it needs to go through machines, sensory quality, least cost formulation (vegetable oil vs. lard, etc. ), consistency of end product, easy to obtain. Ingredients: components of manufactured foods, often used for functionality. Additives: chemicals added to foods at low levels (ppm to 1-2% by weight) to preform specialized functio(cid:374)s for a (cid:862)parti(cid:272)ular te(cid:272)h(cid:374)i(cid:272)al effe(cid:272)t(cid:863) Does not include vitamins & minerals, seasonings & spices. 2500+ compounds approved for use: defined by canadian food and drug regulations. Improve nutritional value: vitamins and minerals, technically not an additive according to food canada, enhance appetitiveness and taste, flavoring substances, coloring substances, dyes, caramel, acid and alkalinity modifiers, citric acid, tartaric acid. Health canada: evaluates acceptable food additives in canada, determines max levels. Cfia: enforces food labeling laws and food safety standards set by health canada.