Food Additives and Flavoring
-
Upload
nasrullah-roslan -
Category
Documents
-
view
239 -
download
2
Transcript of Food Additives and Flavoring
-
7/27/2019 Food Additives and Flavoring
1/56
Presented By:MUHAMAD NASRULLAH BIN ROSLANNOURUL EMMILIA BINTI MOHD FAZLIANIS SYAHIRAH BINTI AHMAD FUADKHALIL AFIF BIN JAMIRANNURHANIN AQILA BINTI MOHAMMED NOOR
FooD aDDITIVEs AnD fLAVORINg
-
7/27/2019 Food Additives and Flavoring
2/56
Food Additives
Food Colouring
Glazing Agent
Sweeteners Antioxidant
Thickeners
Antifoaming Agents
Food Flavouring
Used for taste
Used for smell
-
7/27/2019 Food Additives and Flavoring
3/56
-
7/27/2019 Food Additives and Flavoring
4/56
FOOD COLOURING
-
7/27/2019 Food Additives and Flavoring
5/56
Food colour Food color is any substance that is added
to food or drinkto change its color.
There are majorthreecategories offood colors; 1) Natural colors
2) Synthetic colors
3) Lakes and dyes
http://en.wikipedia.org/wiki/Foodhttp://en.wikipedia.org/wiki/Drinkhttp://en.wikipedia.org/wiki/Colorhttp://en.wikipedia.org/wiki/Colorhttp://en.wikipedia.org/wiki/Drinkhttp://en.wikipedia.org/wiki/Food -
7/27/2019 Food Additives and Flavoring
6/56
Natural foodcolour
Natural Food Color is any dye,pigment or any other substanceobtained from vegetable, animal,mineral, or source capable of coloring
food, drug, cosmetic or any part ofhuman body, colors come from varietyof sources such as seeds, fruits,vegetables, algae & insect.
-
7/27/2019 Food Additives and Flavoring
7/56
example
BETANIN: IUPAC name:4-(2-(2-carboxy-5-(beta-D-glucopyranosyloxy)-
2,3-dihydro-6-hydroxy-1H-indol-
1-yl)ethenyl)-2,3-dihydro-(S-
(R*,R*))-2,6-pyridinedicarboxylic
acidMolecular formula :C24H27N2O13
Used forcoloring meat and sausages.
For coloring ice cream and powdered softdrinkbeverages
Betanin is also used in soups as wellas tomato and bacon products..
Used forcoloring meat and sausages.
For coloring ice cream and powdered softdrinkbeverages
Betanin is also used in soups as wellas tomato and bacon products..
http://en.wikipedia.org/wiki/International_Union_of_Pure_and_Applied_Chemistry_nomenclaturehttp://en.wikipedia.org/wiki/Chemical_formulahttp://en.wikipedia.org/wiki/Chemical_formulahttp://en.wikipedia.org/wiki/Chemical_formulahttp://en.wikipedia.org/wiki/International_Union_of_Pure_and_Applied_Chemistry_nomenclaturehttp://en.wikipedia.org/wiki/International_Union_of_Pure_and_Applied_Chemistry_nomenclature -
7/27/2019 Food Additives and Flavoring
8/56
exampleCARAMEL It is a soluble food coloring, made by a
carefully controlled heat treatment ofcarbohydrates in a processcalled caramelization.
Its color ranges frompale yellow to amber todark brown.
Beverages such as cola use caramelcoloring, and it is also used as food coloring.
-
7/27/2019 Food Additives and Flavoring
9/56
Synthetic foodcolouringalso known as Artificial
Food Coloursmanufactured
chemically and are themost commonly useddyes in the food,
pharmaceutical andcosmetic industries.
-
7/27/2019 Food Additives and Flavoring
10/56
example
It is also known, FD&C Yellow 5, Acid Yellow 23, Food
Yellow 4. Tartrazine is derived from petroleum. It is water soluble.
Used in Desserts and sweets, Beverages, Snacks,Condiments and spreads &Other processed foods
TARTRAZINEIUPAC name
Trisodium (4E)-5-oxo-1-(4-
sulfonatophenyl)-4-[(4-
sulfonatophenyl) hydrazono]-3-
pyrazolecarboxylate
Molecular formulaC16H9N4Na3O9S2
-
7/27/2019 Food Additives and Flavoring
11/56
example
often found in:ice cream, canned processed peas, packetsoups, bottled food colorings, icings, icepops, blue raspberry flavored products,dairy products, sweets and drinks, especially theliqueur blue curacao.
BRILLIANT BLUE FCF IUPAC name: ethyl - [4 - [ [4 -[ethyl -[(3 - sulfophenyl)methyl] amino] phenyl] - (2 -
sulfophenyl) methylidene] - 1 -
cyclohexa - 2, 5 - dienylidene]
- [(3 - sulfophenyl) methyl]
azaniumMolecular formula:
C37H34N2Na2O9S3
-
7/27/2019 Food Additives and Flavoring
12/56
DyesandlakesColor additives are available for use in food aseither "dyes" or lake pigments (commonly known as"lakes").
Dyes dissolve in water, but are not soluble in oil.Manufactured as powders, granules, liquids orother special purpose forms.
Lakes are made by combining dyes with salts to
make insoluble compounds. Lakes tintby dispersion. Lakes are not oil soluble, but are oildispersible
-
7/27/2019 Food Additives and Flavoring
13/56
example
ANILINE YELLOW:
IUPAC name:
4-PhenyldiazenylanilineMolecular formula:
C6H5N=NC6H4NH2
Aniline Yellow is a yellow azo dye and an aromaticamine. It is a derivate of azobenzene. It has theappearance of an orange powder. It is a carcinogen.
-
7/27/2019 Food Additives and Flavoring
14/56
example
SUDAN I:
It is alysochrome, a diazo-conjugate dye with a chemical formula
of 1-phenylazo-2-naphthol. Sudan I is a powdered substancewith an orange-red appearance. Sudan I has also been adopted for coloring various foodstuffs,
including particular brands of curry powder and chili powder
-
7/27/2019 Food Additives and Flavoring
15/56
Glazing agent
-
7/27/2019 Food Additives and Flavoring
16/56
Glazing agents also known as polishing agents
are food additives that provide a shinyappearance or protective layer to the product.
Most glazing agents are based on natural waxessuch as beeswax, carnauba wax but can also be
made from artificial waxes such as Crystallinewax which are produced from de-oiling
petrolatum.
-
7/27/2019 Food Additives and Flavoring
17/56
Source(s) DerivedFrom
Other NaturalAnimal Plant Chemical (Synthetic)
-
7/27/2019 Food Additives and Flavoring
18/56
Naturalor Artificial? Both (Can be derived from Natural & Artificial
Sources)
Common glazing agents are:
-Stearic acid or fatty acid
-Beeswax-white and yellow
-Carnauba wax
-Shellac
-Petrolatum or Petroleum jelly
-
7/27/2019 Food Additives and Flavoring
19/56
SWEETENERS
-
7/27/2019 Food Additives and Flavoring
20/56
What are sweeteners?
Food additive that
duplicates the effect ofsugar in taste.
-
7/27/2019 Food Additives and Flavoring
21/56
XYLITOL SORBITOL
Are natural sugar substitutes for food use.Found in berries, fruit, vegetables &
mushrooms.
-
7/27/2019 Food Additives and Flavoring
22/56
XYLITOL
Categorized as polyalcohol (alditol).
IUPAC name: pentane-1,2,3,4,5-pentol.
Chemical formula: (CHOH)3(CH2OH)2
Produced by hydrogenation of xylosewhich converts the sugar (an aldehyde)
into a primary alcohol.
xylose xylitol
-
7/27/2019 Food Additives and Flavoring
23/56
SORBITOL
Also known as gluticol (a sugar alcohol).
Obtained by reduction of glucose
(changing the aldehyde group to a
hydroxyl group). IUPAC name: hexane-1,2,3,4,5,6-hexol.
glucose sorbitol
-
7/27/2019 Food Additives and Flavoring
24/56
ANTIOXIDANTS
-
7/27/2019 Food Additives and Flavoring
25/56
Used as food additivesto help guard against
food deterioration. It inhibits the oxidation
of the foodconstituents.
What are antioxidants used for?
-
7/27/2019 Food Additives and Flavoring
26/56
Natural Antioxidants
Ascorbic Acid(vitamin c)
-
7/27/2019 Food Additives and Flavoring
27/56
Ascorbic Acid
Water soluble
Cannot protect fats from oxidation The fat-soluble esters of ascorbic acid with long-chain fatty acids
can be used as food antioxidants
Sodium Ascorbate Calcium Ascorbate Potassium Ascorbate
-
7/27/2019 Food Additives and Flavoring
28/56
Tocopherols
Are s class of chemical compounds of which may have vitaminE activity.
It is a series of organic compounds consisting of variousmethylated phenols.
It prevents oils from going rancid.
-
7/27/2019 Food Additives and Flavoring
29/56
Synthetic Antioxidants
Propyl gallate, or propyl 3,4,5-trihydroxybenzoate isan ester formed by the condensation of gallic acid and propanol.
tert-Butylhydroquinone is an aromatic organic compound whichis a type of phenol. It is a derivative of hydroquinone, substituted
with tert-butyl group.
Butylated hydroxyanisole (BHA) is an antioxidant consisting of amixture of two isomeric organic compounds, 2-tert-butyl-4-
hydroxyanisole and 3-tert-butyl-4-hydroxyanisole. It is a waxy solidused as a food additive.
Butylated hydroxytoluene (BHT), also knownas butylhydroxytoluene, is a lipophilic (fat-soluble) organic
compound, chemically a derivative of phenol.
-
7/27/2019 Food Additives and Flavoring
30/56
Thickeners
-
7/27/2019 Food Additives and Flavoring
31/56
Also known as thickeningagents
The term applied tosubstances which increasethe viscosity of a solution orliquid/solid mixture without
substantially modifying itsother properties.
Improve the suspension ofother ingredients or
emulsions which increasesthe stability of the product.
http://en.wikipedia.org/wiki/Viscosityhttp://en.wikipedia.org/wiki/Suspension_(chemistry)http://en.wikipedia.org/wiki/Emulsionhttp://en.wikipedia.org/wiki/Emulsionhttp://en.wikipedia.org/wiki/Suspension_(chemistry)http://en.wikipedia.org/wiki/Viscosity -
7/27/2019 Food Additives and Flavoring
32/56
Where we use thickeners??
Food
Mechanical and thixotropic agents
Cosmetics
Paint and printing thickenersPetrochemistry
Explosives and incendiaries
APPLICATION OF THICKENERS
-
7/27/2019 Food Additives and Flavoring
33/56
APPLICATION OF THICKENERS
in food
Food thickeners frequently are based on proteins.
A flavourless powdered starch used for this purposeis a fecula (comes from substance that has beentreated).
Example of substance to get starch:ArrowrootCorn starchKatakuri starch(one of Lilys family)Potato starchSagoTapioca
http://en.wikipedia.org/wiki/Starchhttp://en.wikipedia.org/wiki/Cornstarchhttp://en.wikipedia.org/wiki/Arrowroothttp://en.wikipedia.org/wiki/Cornstarchhttp://en.wikipedia.org/wiki/Erythronium_japonicumhttp://en.wikipedia.org/wiki/Potato_starchhttp://en.wikipedia.org/wiki/Tapiocahttp://en.wikipedia.org/wiki/Sagohttp://en.wikipedia.org/wiki/Tapiocahttp://en.wikipedia.org/wiki/Tapiocahttp://en.wikipedia.org/wiki/Sagohttp://en.wikipedia.org/wiki/Sagohttp://en.wikipedia.org/wiki/Tapiocahttp://en.wikipedia.org/wiki/Potato_starchhttp://en.wikipedia.org/wiki/Potato_starchhttp://en.wikipedia.org/wiki/Erythronium_japonicumhttp://en.wikipedia.org/wiki/Erythronium_japonicumhttp://en.wikipedia.org/wiki/Erythronium_japonicumhttp://en.wikipedia.org/wiki/Cornstarchhttp://en.wikipedia.org/wiki/Cornstarchhttp://en.wikipedia.org/wiki/Arrowroothttp://en.wikipedia.org/wiki/Arrowroothttp://en.wikipedia.org/wiki/Cornstarchhttp://en.wikipedia.org/wiki/Starch -
7/27/2019 Food Additives and Flavoring
34/56
Different thickeners may be more or less suitable in a given
application, due to differences in taste, clarity, and their responses to
chemical and physical conditions.
Gelling agents are food additives used to thicken and stabilize various
foods, like jellies, desserts and candies.
The agents provide the foods with texture through formation of a gel.
Some stabilizers and thickening agents are gelling agents.
Typical gelling agents include:
natural gums
starches
pectin
agar-agar
gelatin
-
7/27/2019 Food Additives and Flavoring
35/56
Anti-Foaming
-
7/27/2019 Food Additives and Flavoring
36/56
A defoamer or an anti-foaming agent is a
chemical additive thatreduces and hinders theformationof foam in industrial
process liquids. An additive which
reduces the surfacetension of a solution or
emulsion, thus inhibitingor modifying theformation of a foam.
-
7/27/2019 Food Additives and Flavoring
37/56
The anti-foaming can be classified into several
examples, such as:i. Oil based defoamers
ii. Powder defoamers
iii. Water based defoamersiv. Silicone based defoamers
The foam must be prevented from forming
because it may lead to some industrial
problems.
-
7/27/2019 Food Additives and Flavoring
38/56
Example of industrial problems:
1. Mechanical problem factors Mechanical factors that may generate from foam and
entrapped air:
o Leaky seals on pumps
o High pressure pumps
2. Foam in process and coolant liquids Foam, entrained and dissolved air that are present in
coolants and processing liquids, may cause variouskinds of problems:
o Bacterial growth
o Reduced capacity of pumps and storagetanks
-
7/27/2019 Food Additives and Flavoring
39/56
APPLICATION OF anti-
foaming in food
To curb effusion oreffervescence in preparationor serving.
The agents are included in a variety of foodssuch as chicken nuggets in the formof polydimethylsiloxane (a type of silicone).
Silicone oil is also added to cooking oil to preventfoaming in deep-frying.
http://en.wikipedia.org/wiki/Effusionhttp://en.wikipedia.org/wiki/Effervescence_(chemistry)http://en.wikipedia.org/wiki/Chicken_nuggetshttp://en.wikipedia.org/wiki/Polydimethylsiloxanehttp://en.wikipedia.org/wiki/Siliconehttp://en.wikipedia.org/wiki/Siliconehttp://en.wikipedia.org/wiki/Polydimethylsiloxanehttp://en.wikipedia.org/wiki/Chicken_nuggetshttp://en.wikipedia.org/wiki/Chicken_nuggetshttp://en.wikipedia.org/wiki/Effervescence_(chemistry)http://en.wikipedia.org/wiki/Effusion -
7/27/2019 Food Additives and Flavoring
40/56
-
7/27/2019 Food Additives and Flavoring
41/56
TASTE
-
7/27/2019 Food Additives and Flavoring
42/56
Glutamic acid salts
most commonly usedflavor enhancers
Present in wide varietyof food such ascheese & soy sauce.
Used as flavor
enhancer in its saltform, monosodiumglutamate (MSG)
-
7/27/2019 Food Additives and Flavoring
43/56
Guanylic acid salts
Nucleotide saltstypically combined withglutamic acid as flavorenhancers.
often found in instantnoodles, potato chips
and snacks, savouryrice, tinned vegetables,cured meats, andpacket soup.
-
7/27/2019 Food Additives and Flavoring
44/56
Acetic acid
Gives vinegar its sour tasteand distinctive smell.
As an acidity regulator andas a condiment.
Ascorbic acid
Found in oranges and green
peppers and gives a crisp,slightly sour taste. Betterknown as vitamin C.
Used as antioxidant.
-
7/27/2019 Food Additives and Flavoring
45/56
Fumaric acid
Has a fruit-like taste.
Used in beverages, jellies,
jams, breads and bakingpowders.
Citric acid
Found in citrus fruits and gives themtheir sour taste.Add an acidic, or sour, taste to foodsand soft drinks.
-
7/27/2019 Food Additives and Flavoring
46/56
Lactic acid
Found in various milkor fermented products andgive them a rich tartness.
Used in beer brewing.
Malic acid
Found in apples and gives
them their sour/tart taste.
The source of extremetartness in most candies.
-
7/27/2019 Food Additives and Flavoring
47/56
Phosphoric acid
Used in all Cola drinksto give an acid taste.
used to acidify foodsand beverages such
as various colas. provides a tangy or
sour taste.
-
7/27/2019 Food Additives and Flavoring
48/56
Tartaric acid
Found in grapes and
wines and gives them atart taste.
Combined with bakingsoda to function as aleavening agent.
One of the main acidsfound in wine.
Give sour taste
Act as antioxidant
-
7/27/2019 Food Additives and Flavoring
49/56
SMELL
-
7/27/2019 Food Additives and Flavoring
50/56
Diacetyl
butanedione or butane- 2,3-dione
added to some foods to
impart a buttery flavour
manufacturers of artificial
butter
flavouring, margarines or
similar oil-based products
typically add diacetyl
Isoamyl acetate
3-methylbut-1-yl ethanoate used to confer banana
flavour in foods solution of isoamyl acetate
in ethanol thatis used as an artificial flavour.
-
7/27/2019 Food Additives and Flavoring
51/56
Benzaldehyde Cinnamic aldehyde
Simplest aromatic aldehydeAlmondlike-odour
gives cinnamon its flavour and odour. flavouring in chewing gum, icecream, candy, and beveranges can be use as food adulterants powdered beechnut husk aromatizedwith cinnamaldehyde can be marketedas powdered cinnamon
-
7/27/2019 Food Additives and Flavoring
52/56
Ethyl propionate Methyl anthranilate
methyl 2- aminobenzoate orcarbomethoxyaniline, Isan ester of anthranilic acid flavouring of candy, soft drinks gumsand drugs
Ethyl ester ofproprionic acidPineapple-like-odour
(fruity odour)
-
7/27/2019 Food Additives and Flavoring
53/56
Limonene Ethyl decadienoate
Pear ester andorganic chemicalcompound used inflavours
Pear-like-taste andodors
used in natural flavorsand fragrances for its
intense fruity flavor
1-methyl-4-(1-methylethenyl)-cyclohexene
strong smell of oranges
D-limonene is used in foodmanufacturing and some
medicines
to relieve gastroesophageal
reflux disease and heartburn
Eth l lt l
-
7/27/2019 Food Additives and Flavoring
54/56
Allyl hexanoate
Ethyl maltol
prop-2-enyl hexanoate
pineapple flavors adds a sweet juicy note tocitrus flavors
2-Ethyl-3-hydroxy-4-pyranonemore commonflavorant maltol byreplacement of the methylgroup by an ethyl groupCaramalized sugar andcooked fruit.
-
7/27/2019 Food Additives and Flavoring
55/56
Ethylvanilin
Methyl salicylate3-ethoxy-4-hydroxybenzaldehyde,bourbonal
Used in production in chocolate
(oil of wintergreen orwintergreen oil)is an organic ester that is naturallyproduced by many species of plants
-
7/27/2019 Food Additives and Flavoring
56/56
The END
Thank you for your consideration