F_S 1030 Lecture Notes - Sodium Erythorbate, Durum, Sodium Nitrite
10 Apr 2014
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What are formulated foods: bread, cakes, chocolate. Why are they formulated: preservative, nutrient, sensory. Junk or fun foods o: healthy or functional food, preservatives reduce microbial growth and increase food safety. Yogurt processing: common steps, milk is pasteurized and homogenized, heated to 190f to denature proteins, cooled to 104f o. Incubate at 109-122f (ph 3. 7-4. 3) o: fill into containers. Jams and jellies: most jams, jelly, preserve or similar products are about 70% sugar, jam and preserves utilize whole fruit while jelly uses juice, jam and jelly has added sugar while preserves do not o. Soft drink beverages: soft drinks are non-alcoholic carbonated or noncarbonated beverages, crackers, cakes, donuts, cinnamon rolls, pasta and noodles, jams and jellies, beverages, confections, sausages, frozen desserts. Leavening of baked products: yeast, baking soda, baking powder, ammonium bicarbonate. Pasta and noodles: colas, fruit flavored drinks, ginger ale, root beer, soda water, and tonic water, sweetening agents, edible acids, natural or artificial flavors, true soft drinks.
