FNH 200 Lecture Notes - High Fructose Corn Syrup, Apple Cider Vinegar, Canadian Food Inspection Agency
5 Jun 2018
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application of principles of science, engineering, and math to study and develop new knowledge on the physical, chemical, and biochemical nature of foods, includes specializations in food microbiology, food chemistry, and food
engineering, involves the study of sensory properties of food (the psychology of food choice)is multidisciplinary (chem, physics, analysis, microbiology, processing, and engineering) Food technology: technologies developed from the
information gathered by food science which is applied to the utilization, processing, preservation, and storage of food. Francois Nicolas Appert (1795): thermal processing (canning) → placing food in wide-mouth bottles, corking, and
heating them in a water bath. Developed in response to Emperor Napoleon offering $ for developing a new way of preserving food for the army. Clarence Birdseye (1900s): flash freezing (fish meat exposed to the artic air still fresh tasting
even when cooked months later) → rapid freezing pf fish in extremely low temperatures Controlled atmosphere storage (extends shelf life) atmosphere, temperature and humidity are carefully controlled to retard the rate of respiration
and ripening of the apples, thus extending the storage life of the fresh fruit. (1) Control gases (reduce oxygen, increase carbon dioxide), (2) reduce temperature, (3) control humidity Apple Processing apple juice apple juice inoculated with
specific yeast strains ferment sugars in the juice, into ethanol and produce flavors characteristic of apple cider apple cider inoculated with a bacterial culture oxidizes ethanol to acetic acid to make apple vinegar remaining apple solids are
used for the production of pectin (a carbohydrate used as a gelling agent in the jams and jellies), animal feed, organic matter, or to landfill sites dehydrated applec slices, fruit leather, apple-filled snack bars etc. Trendsfood expenditure:
meat/animal products highest in $, food consumption: fruits and vegetables (hishest $ values does not equal most consumed) fastest growing sales world wide: soy based products (2004), liquid tea (2016) , trends and year to year fluxuation
are different dispersions- small particle are distributed (dispersed phrase) in another substance(continuous phrase) without dissolving ex. Foams (dispersions of gas in liquid/solid- cake frostings- air beaten into the white is the dispersed
phrase; egg white protein is the continuous phrase) (dispersed(internal)-continuous (external) phrase) solid+liquid-> sol; liq+sol-> gel; gas+liquid-> foam; gas+sol-> solid foam (ice cream); liq+liq >emulsion(milk,mayonnaise);
liq+sol-> solid emulsion(butter) LOW fat Mayonnaise-oil phrase dispersed in highest proportion (in veinegar), remains oil/water, unstable, adding oil-rate and order important(emulsifiers need) egg yolk as emulsifier (surrounds the
oil droplets, the droplets are immobilized and water in vinegar cannot flow because immobilized oil droplets scattered through) Carbohydrates body main source of energy, 4Cal/g, contribute 50% of daily caloric intake, more complex
than simple, found mainly in plant product sweetness- determined by their molecular structure and interact with sensory receptors in the tongue Monosaccharides:glucose (70-80 s.i.),fructose (140 s.i.), galatose simple sugar:not chemically
bonded to other sugar molecules Disaccharides: union of 2 monosaccharide molecules, can be split by enzymes Sucrose (invertase through hydrolysis), boiling with dilute acids -> 1:1 glucose: fructose (invert sugar->sweeter, sucrose
substitute, hygroscopic=affinity for moisture)ex. Sucrose (100 s.i.), lactose, maltose sucrose= glucose+ fructose (white sugar) honey contains glucose and fructose (40:60 ratio)through invertase in the honey bee’s saliva Lactose (10-20
s.i.)= galactose+glucose, can be fermented (in yogurt, cheese) by lactic acid bacteria-> lactic acid (acidulant, preservative), Lactose intolerance -hydrolyzed by the enzyme lactase, lactose-hydrolyzed milk Maltose (20 s.i.)=
glucose+glucose, formed from hydrolyzed starch (through amylase/acid hydrolysis) maltase (hydrolysis)-> glucose*2 -> (glucose isomerase/isomerization)very sweet High fructose corn syrup (HFCS) sweetening power: not correlated
to calories, but the amount used Crystallization: sugars can exist in both soluble and crystalline states, body and mouthfeel, fermented by microorganisms, antimicrobial agents Caramelization- heating sugar alone to hug temp- aroma
compounds (caramel, butterscotch flavours) and brown pigments, color used in cola beverages is created by caramelizing sucrose Maillard browning: reducing sugar+amino compounds- free OH- in reducing sugar on the position next
to the O in the ring structure **sucrose is non-reducing ex. Low molecular weight (intermediate compounds) (aroma/flavours- both desirable and undesirable), high molecular weight polymers (melanoidins/brown-black pigment) ex.
Sunless tanning lotion, toast Ripening: invertase is added to the crystallized firm center (storage, enzyme slowly inverts sucrose=mixture of sucrose, fructose and glucose-> does not crystallize easily, soft center) Polysaccharides: high
molecular weight polymers or long chains of monosaccharide units, energy reserve, part of cellular structure and firmness of tissues, insoluble and tasteless. Thickening, suspending solids, stabilizers or gelling agents Pectins –from plant
tissues, gelling agents,viscosity(resistance to flow), mouthfeel, help maintain particles in suspension Alginates- from seaweed, gelling, suspending,thickening agents, ex.salad dressing, pudding Carrageenan –irish moss extract, suspending
agent and stabilizer in dairy products Xanthan gum- from bacteria (Xanthononas campestris), viscosity, suspending agent in salad dressing, loaf structure in wheat-free bread, jelly beans: gum Arabic (gum acacia)- thickening agent
(icecrean:carrageenan+guar gum)Starch-digestible, polymers of glucose linked by a-1,4, 1-6starch granules=amylose (linear) and amylopectin (branched) (corn starch=1:3) amylose- gel formation (the linear chains, orient parallel to each
other, moving close enough together to H-bond) amylopectin- gives viscosity (side chain- bulky shape, keeps them from bonding together) gelatinization- “heating+water”- starch granules swell and burst, starch absorb water (bond joining
amylose and amylopectin are weaken, allows water to move in and from H-bond) Retrogradation: upon cooling, linear amylose orient back into crystalline zones and form aggregates, loss of water-> toughening of food, accelerated by
refrigeration temp, partially reversed by heating Cellulose, hemicellulose: linked B-1,4 stabilizers/thickeners/viscosity, gelling agents: gelatination, fat replacersfats and oils Fats and oils- 9 Cal/g, should contribute no more than 30% of
our caloric intake, dietary fats/oils, essential fatty acids- needed to maintain proper health and functioning. Fats=triglycerides (triesters of glycerol (3OH group) and fatty acids (R1/2/3 hydrocarbon chains with carboxylic acid and methyl
group in two ends), ester bond between COOH and OH) most common fatty acids in good TG: C-16, C-18 saturated (no C=C bond)& unsaturated fats Y:X(n-Z) Y= no of Carbon, X=no. of double bonds, n=numbering of C=C from
methyl end Z=no. of C from the first double bond saturated fat: solid at room temp, “linear chain”, pack together tightly-high MP unsaturated: liquid at room temp,ex. MUFA, PUFA, cis-configuration: carbon chain segments
on same side of the double bond, bend toward each other “kink”in chains- Low MP- double bonds are less stable- easily oxidized (reactivity: PUFA>MUFA) Rancidity: improper storage repeated exposure to high temp. –oxidative:
double bonds +oxygen -> product… off-flavours, carcinogenic compounds ex. UFA/PUFA + heat,light,O2-> hydroperoxides-> OH, ketones, aldehydes), hydrolytic/lipolytic(cleavage of bond linking FA to glycerol -> (lipase enzymes)
releasing free FAs) reducing rate of oxidative rancidity: proper storage and packaging, limit repeated exposure to high temp, addition of anti-oxidant hydrogenation: (partial) harden liquid oils into semi-solid fats, generate trans-fat-
hydrogen atoms are forced into the unsaturated double bonds of the UFA, raise the MP, less prone to oxidize- behave like saturated fat- raise LDL cholesterol (coronary heart disease) Labeling of amount MP: #of C=C, cis/trans, length of
carbon chain Blending: achieve desired solid-liquid ratio and meting properties Mouth feel-lubricants in food, carrier of aroma and flavor, shortening/tenderizing power, high-temp medium, emulsifiers O/W or W/O emulsions emulsifiers:
lecithin(phospholipid) from egg, soybean oil (2FA+phosphoric acid linked to glycerol) – help reduce interfacial tension-> form an emulsion hydrophilic/ hydrophobic stabilizers: Increase viscosity of the continuous phase- keep the droplets
suspended/dispersed ex. polysaccharideprotein 4Cal/g require .8g/kg(adult), excess-> converted to energy or stored as fat, polyester of long chain of amino acids linked by peptide bond, 20 naturally-occurring amino acids, 9 are essential
(cannot be synthesized need to be obtained from food, ex. Leucine, phenylalanine) the amino acid and configuration determine the functional properties in food as well as nutritive value, protein quality: animal> plant (less digestible, less
favorable ratio and quantity of one or more essential amino acids) protein quality can be improved by mixing= “complementation” and “supplementation” act as emulsifiers (amphiphilic molecules, reduce interfacial tension) foams: trap
air bubbles and from 3-D structure when heated/colded-> solid foams ex. Meringues, bread, ice cream gels: form 3-D structure that can trap water ex. Gelatin gels, yogurt cheese enzyme: biological catalyst (promote chemical reaction,
inherent in the foods or added in processing, desirable/undesirable in foods) Allergies: unable to digest certain proteins-> exhibit symptoms of allergic reactions ex. Milk, egg, fish, crustaceans, peanuts and tree-nuts Water: important for
the mixing effect two types of water 1. Free form (Typical water properties, found in tissue food systems and dispersions, Required for chemical, enzymatic reaction and for microbial growth, Controlling free water = control of the
spoilage, Not chemically bound) Bound water (Absorbed on macromolecules (eg proteins or polysaccharides), Bound to smaller molecules (sugars and salt), cant be measured directly, however measuring water activity (aw) indicates
how much water is available for chemical reactions and micro-organisms, knowing the water activity allows food scientist to determine the shelf like + the next step for processing/preserving vapour pressure of water in food at X°C/vapour
pressure of pure water at X°C, water activity is not water content Water activity in foods can be controlled by…1. Adding solutes (sugars, salts) → bind free water 2. Physically removing free water from food by freezing or concentration
e.g. evaporated milk involves both freezing and concentration organic acids Malic acid (apples), Citric acid (citrus fruits, tomatoes, strawberries), Tartaric acid (grapes), Lactic acid (chesse, yogurt, olives, sauerkraut ) Determining
acidityTaste it (subjective), Using pH meter (Measures the hydrogen ions (concentration determines the pH value), Acidic (acidic foods) pH < 4.6Citrus juices, apple juice etc Will not support the growth of most disease- causing micro-
organisms Low-acidic foods pH > 4.6 Meats, fish, and vegetables Total Acidity v.s. pH Total acidity (titratable acidity) measures the total acid concentration while pH quantifies the hydrogen ion concentration (aka how active the acid
is) colours and pigments :Carotenoid Carotene confer: Red in tomatoes (lycopene) Orange in carrots (beta carotene vitamin A) Anthocyanins Blueberries, cherries, cranberries, plums, and red cabbage Chlorophyll Vitamins and
Minerals Have no effects on flavor, colour, texture of food (Water soluble: Vitamin C, B complex, Folic acid) Fat soluble (Vitamin A, Vitamin D, Vitamin E, Vitamin K) Types of fat substitutes Protein based: uses protein particles to
stabilize and give texture to food (usually digested as protein 1-1.3cal/g) Simplesse: soy, milk, or egg white protein. Protein is partially coagulated by heat through micropartiulation (creates micro dispersion) → the spheroidal particals
are small (0.1-0.2 microns), used for ice cream, yogurt, cheese spread, salad dressings, margarine, mayo, coffee creamer, soups, sauces. Carbohydrate based: imitate fat’s mouthfeel, also contributes to less calories (includes cellulose,
gums, modified starches etc.) Maltodextrins (Maltrin): derived from carbohydrates (corn, ptato, wheat, and tapioca), prodices a smouth mouthfeel and bland flavor, fully digestable, 4cal/g (fat is 9cal/g). (applications include margarine,
salad dressing, frozen desserts, frostings, processed meat). Fat based: made from long and/or short fatty acid cahins OR fatty acids linked eto sucrose (instead of the glycerol in normal fat) Olestra (Olean): made from sucrose molecule
+ a sucrose polyster (6-8 long-chain edible fatty acids), can withstand high temperatures (frying), gives rich taste and creamy texture because made primarily of fat. 0 cal/g (enztmes that breakdown normal fat cant breakdown olestray→
passes through the body ‘unchanged’ (not metabolized/absorbed by the human body), products that contain olestra must mention that vitamins A,D, E and K have been added. Used for salty, and savory snacks and cracks. NOT APPROVED
FOR USE IN CANADA! Types of sugar substitues Sweeteners: sugar substitues may be naturally occurring or synthetic molecules…. any food additive listed as a sweetener in table ix to b.16.100 May be preferred or necessary for those
with diabetes, those who don’t want to consume large amounts of calories), and those tryinf to reduce tooth decay) Sweetening agent: any food for which a standard is provided in division 18 of the fdr (does NOT include those additives
listed in the table to division 16) Sugar, honey, and molasses Low-Calories Sweeteners / “non-nutritive” Aspartame: low calories sweetener composed of 2 amino acids (phenylalanine and aspartic acid) → metabolized as proteins
(amino acids) 4cal/g, 180-220 times sweeter than sucrose, does not increase blood glucose or insulin levels, cannot be used in baking (best before date necessary), applications: acidified beverages, desserts, frozen products, breakfast cereals
PKU- metabolic disorder called phenylketonuria + must AVOID aspartame Sugar alcohols: maltitol, sorbitol, mannitol, isomalt, xylitol Found naturally in many fruits/berries + commercially produced by hydrogenating sugars,
Used as “bulk sweereners”, Responsible for cool-refreshing (methol-like) sensation in gum and toothpaste, Less sweet than sugar (60% of sucrose) , Do not promote toothe decay, Do not incrase blood glucose or insulin level → (1.5-
3cal/g), Applications: gum, candies, frozen desserts, cakes, icings, oral care products Non-caloric sweeteners Acesulfame-k Can provide a synergistic sweetening effect when combined with other sweereners (eg with aspartame in soft
drinks) 200X sweeter than sucrose (not metabolized by the body) → doesn’t contribute to development of cavities , heat stable: can be baked goods, candies, canned goods, chewing gum, oral hygiene and pharmaceutical products Sucralose
Chlorinated molecule (3 hydroxyl groups (OH) of the sucrose molecule are replaced with chlorine), Taste is similar to sugar but 600x sweeter, Is heat stable, has no effect in carbohydrate metabolism, doesn’t increase blood glucose or
insulin levels, doesn’t promote tooth decay Steviol glycosidase Derived from leaves off of the stevia plant, Is 100 -150X sweeter than sucrose and is 0cal, does not increase blood glucose/insulin levels, doesn’t promote tooth decay,
Remains stable under acidic conditions and + high temperatures Appearance of the food, smell ,texture (Measurement of texture the resistance of the bread (food) to deformation under an applied force and also the ability of the bread
(food) to regain its shape after the force is released (allows us to determine the quality cutting, compression, tensile strength, and shearing) Flavor and texture in the mouth (Flavour = taste + aroma → the perception of taste and aroma are
necessary for a full bodied flaovur, taste sensation a substance must be water-soluable + interact with sensory receptors on the tongue, Aromas substances must be fat soluble and volatile for them to interact with the odour/aroma
receptors in our nasal passage Taste receptors 1. Sweet( elicited by simple sugars (especially monosaccharides), sugars, some amino acids (glycine), some peptides (composed of 2+ amino acids) are sweet → aspartame, other sweetners
include synthetic compounds (eg. Cyclamate and saccharin) → not carbohydrates or amino acids, chloroform and lead acetate are sweet, but not used as sweeteners 2. salty (sodium chloride produces a salty taste, potassium chloride (used
in salt substitutes) produces a salty + bitter taste, the ionized molecule of sodium chloride is required for the production of the salty taste, sodium suphate (is bitter, but only slightly salty) calcium chloride (bitter), and cesium chloride
(sweet) 3.Sour Produced by protonated organic/inorganic acids (Citric, tartaric, malic, lactic, fumaric, acetic, and phosphoric acids, Acetic acid produces the acid taste in vinegar) 4. Bitter Bitter compounds are typically alkaloids (eg
caffeine in tea/coffee), theobromine (in chocolate), and solanine (toxicant occurring in green potatoes), Bitter peptides contribute to the sharpness and bitterness of aged cheddar 5.Unami Savoury and delicious sensation + associated with
compunds known as “flavor enhancers or potentiators”, Flavour enhancers: compounds that elicit no taste of their own in low concentrations, can modify the perceived intensity/quality of the taste produced by another substance, Maltol
modifies flavours of soft drinks, fruit drinks, jams, and other high carb foods (doesn’t elicit umami sensation) Other sensations perceived in the mouth/tongue Astringency: more of a physical sensation “puckering in the mouth” →
attributed to tannins or polyphenols of high molecular weight Pungency: spicy heat in the oral cavity (example: capsaicinoid family in molucules → capsaicin found in chilli) Coolness: menthol and its isomers are responsible for the
cooking effect Types of sensory tests (methods)1. Discriminative (product-oriented and analytical) (Used to determine if there is a difference between samples, Used to evaluate if a new processing treatment/yeast type/afing treatment
has changenged the character of the food , Backbone of sensory analyses, Examples: triangle tests, pair-difference tests) 2. Descriptive (product-oriented and analytical) (Require detection, description, and quantization of sensory aspects
of a product (trained panalists), Examples: flavor profile method, quantitative descriptive analysis, and free choice profiling) 3. Hedonic/preference/acceptability (people-oriented and considered as “affective”) Consumer tests – to
evaluate a personal subjective response to a product Analytical (objective) – Product oriented Quality/quantity of characteristic, Similarities/differences between products, Standardization, Fewer people, selected, trained Affective
(subjective) – People Oriented Acceptance/preference of a product, First impressions, Personal reaction , Large # of panelist, representative of the population food standards, regulations, and grades to ensure safety and quality Federal:
Health Canada (HC) specifically Health Products and Food Branch (HPFB) Sets regulation Canadian Food Inspection Agency (CFIA) - Enforces the standards set by HPFB of HC (Food inspections, grade standards, regulation for labels
packaging, advertising) Industry Canada (IC) -- Measurement Canada Provincial BC ministry of Health/Agriculture, Food and Fisheries (provincially meat and dairy processing plants, retail stores, etc) Municipal Public Health Inspectors,
inspection of retail stores and food service outlets Food and Drugs Act of Canada (Foundation of consumer protection laws, Includes standards of food identity and composition, Ensures that food has no poisonous, harmful substance,
unfit for human consumption, and advertises cure/treatment for diseases) Standard of identity (States what the food shall be, Defines or identifies the food or ingredient) Composition standards (Lists specific amounts of mandatory and
permitted ingredients) Consumer Packaging and Labelling Act (Determines information that is required on pre-packaged foods, Core Mandatory Requirements (1. Bilingual labelling 2. Common name 3. date markings and storage
instruction 4. nutrition labelling 5. list of ingredients and allergens 6. identity and principle place of business 7. net quantity 8. legibility and location 9. irradiated foods10. country of origin 11. Sweeteners 12. food additives 13. Fortification
14. Grades 15. standard of identity) Nutrient Content and Diet-Related Health claims 1. disease reduction claims and therapeutic claims 2. function claims 3. nutrient function claims 4. probiotic claims 5. general health claims
Labeling Modernization Ingredients like glucose syrups, sugars, and other similar sweeteners may end up having to be grouped together, resulting in their appearance higher up in the list of ingredients Canadian Agricultural Products
Act (Sets food grades standards, processed fruits and vegetables are graded on flavor and aroma, colour, tenderness and maturity, uniformity of size and shape, consistency of texture, appearance of the liquid medium (eg syrup), and
freedom of defects and foreign material) BEEF (Canada A, AA, AAA, Canada Prime, based on the amount of marbling (amount of fat distribution), colour, thickness Egg food grade standards A- goes to fresh market B- cafeterias C-
used to make mayonnaise- pasteurized/packaged in pasteurized form. Reject- used to make animal food. candeling process for grading eggs, quality of eggs is determined high intensity lights passes through eggs to highlight inperfections
Natural Health Products (NHP) (Unregulated neither food or drugs, until 1999 , Changed to Natural and non-prescription health product directorate (NNHP) in 2014 includes Vitamins, minerals, homeopathic preps, probioltics,
botanicals… - Safety, quality, efficacy, administration dose and route, health claims) Codex Alimentarius Commission : International food standards (for import/export) → 160+ countries Food additive chemical substance that is added
to food during preparation/storage + either becomes a part of the food or affects its characteristics for the purpose of achieving a particular technical effect(NOT food ingredients (salt/sugar/starch), vitamins, minerals, amino acids, spices,
agricultural chemicals, veterinary drugs, or food packaging materials) MSG not regulated as a food additive flavour enhancing ingredient used to enhance the natural flavour of various foods. While there is no regulatory limit to the amount
of MSG that may be added to food. Additives must be 1. Safe for continued used 2. Must not lead to deception 3. Results in an advantage to the consumer by improving/maintaining the nutritive value, quantity, quality or acceptability of
the food Categories of permitted food additives 1. Anticaking agents 2. Bleaching, maturing, or dough conditioning agents 3. Colouring agents 4. Emulsifying, gelling, stabilizing or thickening agents 5. Food enzymes 6. Firming agents
7. Glazing or polishing agents 8. Food additives with other accepted uses 9 Sweeteners 10 pH adjusting agents, acid-reacting materials and water correcting agents 11 preservatives 12 sequestering agents 13 starch modifying agents 14
yeast foods 15 carrier or extraction solvents Approval process: submit application to health Canada, health Canada solicits comments, panel of health Canada and outside experts weigh the risks/benefits, accept or reject application
Animal studies: no effect level (NOEL) = highest level tested which caused no harmful effects in test animals Human studies: no effect level = animal (NOEL) divided by the safety dactor (100 or 1000) acceptable daily intake (ADI)
– daily dose which over a lifetime appears “without appreciable risk” taking into account the probable daily intake (based on food consumption estimates) (only approve if PDI<ADI) and there is a “justified need/function” for the additive….
Nitrites Benefits safe, stable cured meats → anyimicrobial (against clostridium botulinum-botulism), colour flavor, texture Risks: production of nitrosamines (carcinogenic) , cured meats only a minor contribution to total nitrites (tobacco,
beer, fried bacon have more), intrinsic production via nitrates → nitrates in our saliva Not all nitrosamines are carinogenic, consideration for minimizing risk: continue research for alternatives, upper limits established, educate consumers
Outcomes: benefits outweigh risks, and complies with food additive regulations
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Document Summary
Francois nicolas appert (1795): thermal processing (canning) placing food in wide-mouth bottles, corking, and heating them in a water bath. Developed in response to emperor napoleon offering $ for developing a new way of preserving food for the army. ), lactose, maltose sucrose= glucose+ fructose (white sugar) honey contains glucose and fructose (40:60 ratio)through invertase in the honey bee"s saliva lactose (10-20 s. i. Low molecular weight (intermediate compounds) (aroma/flavours- both desirable and undesirable), high molecular weight polymers (melanoidins/brown-black pigment) ex. Mufa, pufa, cis-configuration: carbon chain segments on same side of the double bond, bend toward each other kink in chains- low mp- double bonds are less stable- easily oxidized (reactivity: pufa>mufa) rancidity: improper storage repeated exposure to high temp. Oxidative: double bonds +oxygen -> product off-flavours, carcinogenic compounds ex. Meringues, bread, ice cream gels: form 3-d structure that can trap water ex.
