2nd note

Basic composition of food

Now talking about what we put into the foods?

(specific thing to put in food to create different food product)

Define the food additives

Regulation

Food additives添加物

Twinkie part(mid term!!!)

Food companies an you

Food companies want to sell you products:

(Looking for food additives that make the food more attractive, appearing to the 5 senses)

They want to purchase their product for the product

With reasonable prices

YOU

-tasty

- 5 senses

-nutritions

Safety of food

- quality sameness

偉い人は言った、、、

I design food ingredients NOT additives

What’s the difference???

Regulate- 規制する

FDA: (Agency that regulates all food except…

eat product, poultry鶏, broken egg) if egg is still in the shell, it;s under FDA

USDA: regulate catfish, meat, poultry, broken egg

EPA: water

FDA:

Food additives- any substances that is reasonably expected to become a component成分 of food

(you can not just use food additives)

They are regulated and have to be approved before you can use them in foods

Approveいらん物もおるらしい

If you come up with new food additive or designing a new food and decide to add food additives, you have to take a look at law or need to get approve

GRAS- generally recognized as safe

You don’t need to get permission to add the substance that is classified as GRAS when you add it to a new product!

There are some exclusion…..

Food additive- substance that is expected to become a part of food

Food additivesだけを踊り食いとかは絶対にないってこと。何かに加える方法でしか使えない←あたりまえ

Two groups of food additives

サンクションド

GROUP 1- Prior-sanctioned substances

Substances that FDA or USDA had determined safe for use in food prior to the 1958

1958- food additives law settled

いくぞご飯

ex) sodium nitrite, potassium nitrite

…preserve meat, adding color

also…

このprior sanctioned substancesのなかにclassifyされている食品添加物の中で危険性があるものは科学的なデータをもとに、危険性を立証して取り除く

Group 2- GRAS

Substances that are generally recognized as safe by experts based on their extensive広範囲に渡る history of use in food before 1958 or based on published scientific evidence.

ex) salt, sugar, spices, vitamins, monosodium glutamate (MSG)

Manufacturersメーカ may also request that FDA to review the industry’s determination of GRAS status.

alos…

If the maker think substances shouldn’t be in GRAS, they can request the FDA to review that substance

additives=

Any substance or mixture of substances other than the basic food stuff which would be in food (added) as a result of during production, processing, etc.

What do food additives do?

Maintain product consistency

  • Consumers expect the processed food to have the same quality every time.

(over long enough time)

ex) emulsifiers乳化剤, thickeners増粘剤, anti-caking agents

Improve or maintain nutritional value

ex) vitamin, minerals

Maintain palatability and wholesomeness

ex)

To provide leavening or control pH

USA- Over 3,000 approved food-additives

Of those 98% are familiar ingredients:sugar, salt, citric acid, corn sweeteners, pepper, vegetable coloring, yeast, mustard baking soda

EU: ~400 approved food additives

Europe

The EU uses E numbers

What does GRAS stand for?

  • Generally recognized as safe

Classes of Food Additives

Indirect Additives: one that becomes part of the food in trace amounts(very small) due to production, processing, storage or packaging

Food additives that end up becoming part of the food, no human’s intention behind it.

It’s indirectly added.

ex) pesticides防虫剤 used in agriculture

野菜を育てる過程でどうしても入ってしまう

Food manufacturers must show the FDA that all food contact materials接触する物たち are safe!

Unwanted consequence!

鍋のコッパーが熱によって食べ物に混入してしまったりする

Direct Additives: compounds intentionally added to foods to get specific functions

ex) add sugar to oatmeal, so it would taste sweet!

9 major food additive groups

  1. Antimicrobial agents/preservatives

Food additives that aim to kill microorganisms, pathogens specifically, which might cause disease, or kill spoilage organisms(that spoil the food)

Goal: stop microorganisms from growing

(so they won’t spoil the food and make you sick)

Most common- sodium benzoic, sulfide, sodium nitrates nitrites(to control clostridium botulinum)

Usually ends with ~ates or acid ~cine (for usually preservative)

Acid is usually for preservative

Benzoic acid and its salts

Benzoate

  • Sodium, potassium

Sorbic acid and its salts

Sorbates

Sort of acid is generally preservative

(sometime flavory agent)

  1. Coloring agents

Definition: any dye, color pigment which added to a food etc to give the color

色を与えしもの

ex) tomato lycopene extract

Kartin gives orange looking color

For appearance!

Why add then?

To attract the consumer, appearing to the visual!

(looks fresh)

Color could be lost during food processing, add some color chemical to brings back the lost color.

Enhance natural occurring color

Provide identity to foods

(tomato paste, should be red color)

Give and protect flavor, stop vitamin degradation劣化

Decorating for art!

Natural color from food would not consider as food additive

FDA Coloring agents

  1. Certified colors (can e artificial): synthetic合成されたsubstances that are used to add color in foods etc.

some are made from petroleum material.

These colors are regulated by the FDA

certified colors food additives that FDA has approved

(safe for consumption)

  • 9 approved

(some are soluble, not soluble)

  • Manufacture to be approved to use
  • Certain colors are only approved to use for certain specific foods.

What is colorant and emulsifier and antimicrobial

Colorant- substance that is used for coloring a material

Emulsifier-a mediator that helps mix two things that normally don’t mix well, such as oil and water

Antimicrobial- a substance that kills or stops the growth of microorganisms especially pathogens which cause the illness.

FDA coloring agents

  1. Exempt免除 from certification (natural)
  • If it’s natural, you don't have to go through certification.

ex) natural color of cranberry

  • Doesn't mean they are always safe even though they’re “natural”
  • Natural color may add unintended flavors

Cranberry color comes with its flavor too!

Twinkies

  1. Flavoring Agents

Includes:

Salt

Herbs

Spices

Extracts (concentrate forms of flavor that is made of natural ingredients) vanilla extract

If it’s natural, it doesn't have to go through certification process

If it’s not natural, go certification process

Synthetic flavors(vanillin)

No alcohol

Use of Flavoring Agents

When we lose the flavor during food process

ex) orange juice

When they crush the oranges, the compounds get volatile as they contact air

They capture those compounds and throw those flavor compounds back in for the finished product.

augment(increase), modify a flavor

For medicine, there are cherry, orange etc flavors so that medicine bitterness gets covered up and gets easier to take.

To make the original flavor

Antioxidants-Antioxidants are substances that protect body cells form harmful molecules called free radicals

ex) fruits, veges, beans, etc

Not only sugar provide the flavor

Colorants or flavor agents, those antioxidants can also provide flavor

They can provide multiple things

Can be colorant, preservative, protection at same time

Acid brings the pH down, preserve the food

(keeps it for longer) controlling microorganisms

And provide the acidic flavor as well!

  1. Sweetness

(in their own category)

  • Natural sugars

End with OSE

  • Sugar alcohols

Naturally occurring

Not cal free, less cal than cane sugar

TOL at the end

ex) sorbitol, erythritol

Synthetic sugar

  • Low or no cal
  • Artificial sweeteners

Stevia

Approved artificial sweeteners

  • artificial sweeteners have to go through approval process

Have to be approved!

  1. Antioxidants
  • Protect against deterioration劣化 when compounds comes in contact with oxygen in air

(certain chemical reaction took place and produce off flavor, bad looks, smell)

Throw in antioxidants to stop or reduce the process of oxidation to not to produce off flavors and colors.

Free radicals tend to produce in the body(especially stress happens)

Throw the antioxidants help maintain and keep the cell healthy

Antioxidants also help maintain health!

勝たんしかantioxidants!!!

ex)grape, carrots, tomatoes

Colorants food

  • Living systems are protected against oxidation as long as they are alive
  • Oxidation can occur due to enzymes(browning reaction)

ex) once you start cutting the apple, breaking it up, remove from alive source, the oxidation gets taking place, and color will change(browning reaction)

Oxidative reaction takes place

Oxidation can decrease the nutritional values of the food

  • Degradation劣化 of vitamins A,E,D,C, K
  • Oxidation of fats produces rancid off odors

ex) butter, doesn’t smell like butter, because of oxidation

Oxidative stress

Throw in the antioxidants so the tomato looks still.

Type of food antioxidants

  • Synthetic antioxidants

BHA, BHT, PG, TBHQ

  • Natural antioxidants

Vitamin C, E, flavonoids

Question!

All natural coloring agents are safe for consumption

False!!!

Natural doesn’t mean it’s safe

Antioxidants added to food are there to improve the consumers health

True! Actually false!!

Why?

Antioxidants are not necessarily be added for health purpose, it could be for preservative of food

Moreover, they are not always in the amounts required to impact your health

(it’s often difficult to add the enough amount of antioxidants to protect people’s health in the food)

High in vitamin safe←セーフ

There are enough vitamin to reduce some disease←health claim

  1. Anti-caking agents

allow food to flow流れる

  • Usually added in powder or granulated material粒状の物 to prevent the formation of lumpsしこり、だま(caking)
  • Remain smooth, creamy

ex) calcium, silicate, calcium carbonate, sodium dioxide

If it’s twinkies, it would be on midterm

  1. Bulkingかさばる agents
  • Used in foods and beverages to increase weight or alter変更するthe texture without the modification of flavor

Commonly non-starch polysaccharides

  • Gums
  • Also add texture, thickness

Increase the bulk and hence sense of satiety満腹

ex) Gum, cellulose gum, agar, carrageenan

  1. Stabilizers, gelling agents and thickeners
  • Add thickeners to achieve certain texture
  • Hydrocolloid materials

Can form gel when water is present

  • Used for unique textural, structural, and functional characteristics
  • Usually it’s made of natural source but may be chemically modified
  • Generally used at concentrations<2%

Properties and functions

Gel formation

Product thickening

Inhibition阻害 of ice crystallization

Stabilization of emulsions and foams

Improvement of icing, reduction of stickiness

Encapsulationカプセル化 of flavors

Reduce or slow the drainage排水 of liquid from a foam泡

ex) most of them are gum at the end

  1. Emulsifiers

Emulsifier-a mediator that helps mix two liquids that normally don’t mix well, such as oil and water, mayo

ex)

Oil in water: water is the continuous phase, oil exists in droplets

ex) milk, mayo, vinaigrette

Water in oil: oil is the continuous phase(most part), some water inside there

Butter and margarine

Ice Cream is an oil and air in water emulsion

Emulsification

Emulsifier:special substance that is able to bind water and oil molecules at same time so it becomes one product

Mechanical force:

Creaming or sedimentation: a process in which the less dense oil droplets rise to the top and a fatty cream appears

Phase inversion反転: occurs when agitated興奮 oil in water emulsion revertsもとに戻す to a water in oil and vice versa逆に

ドレッシングが二層に分かれちゃう的なこと

Emulsifiers are charged

Have two side

hydrophobic side(attracts oil)

Hydrophilic side (attracts water)

That’s how it keeps those two liquids together

Mediator

It binds the hydrophobic side and hydrophilic side together and holds it them together

Called surfactants or detergents

They reduce the surface tension between the two phases

Might form protective layers as well.

What kind of emulsion is milk?

Oil in water.

Twinkie

  • Great invention
  • Lasting for much longer time

Twinkies

Sweetness num.4

Cornstarch is thickener and stabilizer too

Know everything about twinkies

Which category each substance in twinkies belong to?