Lesson 2: ingredients in food processing

The main building blocks that give food its energy, bulk, and primary nutrients, making up the largest percentage of a recipe.

Base ingredients

Special ingredients added in small amounts to perform a specific function in the food.

Food additives

Pulls water out of food to stop bacterial growth (used in meat and fish).

Salt

Binds water so no moisture is left for microbes (used in jams and jellies).

Sugar

Creates a high-acid environment where germs cannot survive (used in pickles and sauces).

Vinegar (Acetic Acid)

Controls acidity and stops browning (used in canned foods and drinks).

Citric acid

Creates an anaerobic barrier that blocks oxygen to prevent fungal and aerobic bacterial growth (used in preserving peppers, garlic, and confit).

Oil and fats

Ingredients like garlic, cloves, cinnamon, and mustard containing natural antimicrobial and antioxidant compounds.

Spices and herbs

Prevents mold and bacteria in drinks and sauces.

Sodium Benzoate

Stops yeast and mold in cheese and baked goods.

Potassium sorbate

Keeps cured meats pink and stops dangerous bacteria.

Sodium nitrite

Prevents browning in dried fruits and wine.

Sulfrites or Sulfur Dioxide