Functional Ingredients in Food Manufacturing (Food Science for Animal Products)

Carbohydrates

Sugars, starches, and fibers made primarily of carbon, hydrogen, and oxygen.

Simple carbohydrates

Monosaccharides and disaccharides that dissolve readily in water and taste sweet.

Complex carbohydrates

Includes starch, glycogen, and dietary fiber; less sweet but can dramatically change texture.

Viscosity

The thickness or fluidity of a liquid; important for sauces and baked goods.

Hydration

The process of combining or attracting moisture; crucial for maintaining texture in food.

Gelatinization

The process where starch granules swell and thicken when heated in water.

Hygroscopicity

The ability of a substance to attract and hold water from the environment.

Maillard browning

A chemical reaction between amino acids and reducing sugars that gives browned foods their distinct flavor.

Denaturation

The unfolding of a protein's natural structure due to heat, acid, or mechanical action.

Syneresis

The separation of liquid from a gel; often resulting in a watery texture.

Emulsification

The process of mixing two immiscible liquids, like oil and water, to form a stable emulsion.

Foaming

The formation and stabilization of air bubbles in a liquid, often using proteins.

Oxidation

The chemical reaction that can cause rancidity in fats and deterioration of flavors.

Lipids

Fats and oils that contribute to mouthfeel, flavor delivery, and structure in foods.

Vitamins

Organic micronutrients essential for health, needed in small amounts.

Fat-soluble vitamins

Vitamins A, D, E, K that dissolve in fats and oils.

Water-soluble vitamins

Vitamins B and C that dissolve in water, can be lost in water-based processes.

Trace metals

Minerals like iron and copper that can catalyze oxidation reactions in fats.

Curing salts

Salts like nitrites/nitrates that control color and microbial risks in cured meats.

Salt

Sodium chloride, used for flavor and functionality in processed foods.

Calcium ions

Minerals that influence milk protein interactions and the formation of curds in dairy.

Fortification

The process of adding vitamins or minerals to foods to enhance their nutritional value.

Malnutrition

A condition resulting from insufficient intake of nutrients, vitamins, or minerals.

Hydrocolloids

Substances that modify viscosity and water-holding capability in food products.

Freezing behavior

The way in which water and ice interact, affected by sugar and fat content in products.

Texture engineering

The manipulation of structural properties in food through ingredient interactions.

Shelf life

The length of time a food product remains safe to consume and maintains desired qualities.

Water-binding capacity

The ability of an ingredient to hold water, impacting texture and moisture retention.

Ingredient interactions

The ways different food components affect each other's properties through processing.