FOOD 2010 Lecture Notes - Lecture 3: Corn Syrup, Sodium Bicarbonate, Food Coloring

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcon

Document Summary

Noncrysraline: where sugar crystals are prevented from forming by slowly cooling the syrup without agitation and adding corn syrup. Crystalline: where sugar crystals are developed through rapid cooling. Intentional additives: meaning they were purposely added and these include substance such as sugar corn syrup, baking soda etc. Indirect addititve: are contaminants, substances that accidently get into a food product during production, processing or packaging. For the most part these are anticipated with controls in place to restrict the occurrence to a minimum. Maintain consistency: certain ingredients such as thickeners stabilizers help ensure consistency of food texture and character. Improve or maintain nutritional value: nutrients in food can either be lacking or lost during processing, and can be enriched by adding vitamins or minerals. Maintain palatability and wholesomeness: foods naturally lose flavour and freshness due to aging and exposure to oxygen therefore preservatives are added to slow spoiling. Provide leavening or control acidity: leavening agents enable baked goods to rise.