Fnh 200 Final

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emulsion

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suspension of liquid droplets in liquid continuous phase

(o/w or w/o)

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solid emulsion

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liquid droplets in solid continuous phase

(margarine/butter)

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gel

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water in polysaccharide matrix (starch gels) or proteins (gelatin gels)

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functional properties of carbs

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-sugars and starches
-human bodies main source of E
-should contribute 50% of our caloric intake
-should be complex carbs (polysaccharides)

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maillard browning

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occurs when reducing sugars rx w/ nitrogenous compounds (proteins, amino acids, amines)

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reducing sugar

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react with proteins and amino compounds to produce flavours and colours in foods (ie/maillard browning)

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sugar alcohols

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type of alcohol produced from the fermentation of sugars

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starch

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polymers of glucose joined by an alpha 1-4 link
bland

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functional properties of fats

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lubricant
tenderizing power
aeration
aroma constituents
can reach high temperatures good for cooking
gradually soften when heated => "melt in your mouth" texture
form part of emulsions
act as emulsifiers

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thickening by:

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agar, xanthan gum, alginates

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stabilizing by:

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agar, alginates

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suspending agent

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pectin

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fatty acids

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building blocks of all the fats in our bodies and the food that we eat

carboxylic acid with hydrolic C chain carboxyl group

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phospholipids

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can function as emulsifiers
-diglyceride with charged group in place of the third glycerol
-hydrophillic/hydrophobic ends

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amino acid

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type of organic acid that is used to form proteins
made up of amino group and carboxyl attached to same carbon atom

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foam

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air bubbles suspended in a protein matrix
solid foam = air bubbles in a solid phase

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lipolytic rancidity

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spoilage of foods as a result of hydrolysis of fats on storage

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enzymes

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produced by living organisms to act as a catalyst to bring about specific biochem rx

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sucrose polyester

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sucrose molecule & 6-8 long chain edible fatty acids

olestra is made of them

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sorbitol

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sugar alcohol
bulk sweetener
1.5-3 cal/g
60% as sweet as sucrose
menthol like sensation

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acesulfame-K

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non-caloric sweetener
200x sweeter than sucrose
synergistic with other sweeteners

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sucralose

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chlorinated molecule
3 OH groups replaced by chlorine
600x sweeter than sucrose
non-caloric, heat stable

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sensory properties of foods

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why we pick them

appearance
flavour
textural

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flavour =

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taste + aroma

taste - water soluble, detected in the mouth
aroma - fat soluble, volatile

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bitter

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alkaloids

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heath canada

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food & drug regulations
standards of ID & composition for foods
food additive regulations

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Canada Food Inspection Agency (CFIA)

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food processing plant inspection
regulatory aspect of food safety
grade standards
labelling/packaging/advertising regulations

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Food & Drugs Act and Regulations

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form foundation of consumer protection laws

contains descriptions for foods that outline what is allowed in those foods

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food grades

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administered by CFIA under canadian agriculture products standard act & meat inspection act

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Clostridium botulinum

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produces toxin responsible for botulism
-growth inhibited by nitrites
-anaerobic bacterium

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food packaging requirements

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common name
net quantity
name + address
list of ingredients
nutrition facts table
durable life date + storage instructions
bilingual labelling
nutrition content + diet related claims

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mould

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spores
foods of agricultural/aquatic origin often have them
food with low pH and low water activities that would limit yeast and bacteria growth

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yeasts

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produce by budding
tolerate more severe environmental conditions/grow slower than bacteria

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need for food preservation

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to combat food deterioration by:

infestation by food pests
inappropriate temps
physical stress or abuse
time
rx with oxygen and light
+/- moisture
microorganisms
food enzymes and other chemical rx with food

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enzyme inactivation

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by heat, chemicals (antioxidants) and by controlling gaseous environment

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moisture

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addition/removal of water can lead to deterioration

changes in water activity influences chemical/enzymatic rx & microbial growth

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oxygen

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oxidative rx decreases food & nutritive quality
-oxidative rancidity
-often accelerated by light

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hydrolytic/lipolytic rancidity

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induced in foods upon release of free fatty acids by very high temp or action of lipase enzymes

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pasteurization

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High Temp Short Time (HTST) processing

inactivate pathogenic bacteria & viruses in low acid food products

-in acid foods to inactivate spoilage causing microorganisms

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commercial sterilization

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destroys both spoilage and disease causing microO in acid & low-acid foods

-involves pre-sealing food in containers prior to heating

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thermal death curve

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microbial death during heat treatment follows logarithmic order

bacteria killed at a rate that is nearly proportional to the number present in the system

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used in inoculated pack studies

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PA3679

very heat resistant so if killed C. botulinium will definitely be killed

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D-Value

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decimal reduction time

exposure to a specific temp for period of time required to kill 90% of the population

-lower value = faster death

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F-Value

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mathematically calculated number that describes the total lethal effect of the processes at the slowest heating point in a food container

-the lethality of heat treatment

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Z-Value

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the number of degrees required for a specific thermal death curve to pass through 1-log cycle

-resistance of population to changing temp

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concentration effects

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chem changes (rancidity) enzymatic rx (browning)
-meats become tougher due to protein denaturation

concentration of components as water freezes

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freezer burn

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formation of package ice & freeze dehydration

can produce unsightly food surfaces and loss of nutrients

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freezing rate varies with

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temp difference
product thickness/geometry and heat transfer rate
air velocity
degree of contact

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changes in food during freezing effected by

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rate of freezing
final storage temp
stability of storage demo
rate of thawing

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minimize damage of ice crystals

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because can lead to loss of water once product is thawed

want many smaller ones instead of fewer larger ones

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brine

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used in plate freezing to cool a metal surface

-packaged food rests on or slides against or pressed between cold metal plates

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water activity

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defines proportion of water that is in free form

0.2 - 0.6 in dehydrated foods
<0.6 no microbial activity
~0.3 chem rx begin

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dehydration
&
concentration

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implies removal of as much water as possible to impart a long storage life

some water removed from food to concentrate food constituents
-not inherently shelf stable, requires other forms of food preservation

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vacuum drying advantages

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high quality products
low nutrient loss
better flavour retention
less colour change

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damages to food during dehydration

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cell/tissue shrinkage
case hardening
chemical changes

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Radiant Energy Vacuum

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vacuum keeps temp low
microwaves: ultra rapid E transfer

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factors effecting dehydration

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surface area
temp
air velocity
humidity of drying air
atmospheric pressure & vacuum

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microbial antagonism

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use of live microO to produce desirable changes in the food, including acids, alcohols + other substances that inhibit the growth of other microO

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secondary starter cultures swiss cheese

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Propionibacterium shermanii
-produces propionic acid and CO2 from lactic acid

Streptococcus thermophilus
-heat tolerant, acid can be produced at higher cooking temperatures employed

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mould used in blue veined cheeses

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Penicillium roquefortii
-active production of lipase which breaks down milk fat into free fatty acids

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mould used in camembert & brie cheeses

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Penicillium camembertii
Penicillium candidum

-leads to formation of mycelia (white rind) on cheese

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fermentation

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anaerobic and aerobic breakdown of carbs and carb-like materials by microO
-proteins/lipids may be hydrolyzed and metabolized by microO in fermentation process

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justified uses for food additives

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maintain nutritional quality
enhance keeping quality or stability
attractive w/o deception
essential aids to food processing

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guidelines for use of food additives

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safe for continued use
not lead to deception
results in advantage to consumer

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ID standard
Compositional standard

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-state what the food shall be and defines a food or ingredient

-list mandatory and permitted ingredients in food

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colouring agents in cheddar

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annalto and beta-carotene

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adding salt in cheese making process

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draw whey out
flavour
inhibit growth of proteolytic and lipolytic spoilage causing microO
provide conditions favorable to proteolytic action of rennet and lactic acid starter

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curing and ripening

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leads to desirable changes in flavour and texture
-takes place @ 2C & 80& R.H.

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fermentation preservation principles

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encourage of growth and metabolism of alcohol and acid producing microO to suppress growth and metabolic activities of proteolytic/lipolytic, spoilage causing microO

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ionizing food energy preservation principle

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ability of E absorbed to create free radicals without inducing radioactivity
-reactions they cause form the mechanism for the inactivation of microO enzymes and alterations of food constituents

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radurization

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radiation pasteurization
-kill spoilage causing microbes to extend refrigerated storage life

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radicidation

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kill or inhibit disease causing microO

absorbed dose <10kGy

must be refrigerated because spoilage causing microbes still exist

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radappterization

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=thermal commercial sterilization

all disease and spoilage causing microO capable of growing at storage temp are killed

usually kGy > 10 (not allowed in canada0

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factors affecting food irradiation

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safety and wholesomeness of food
resistance of food to irradiation
resistance of microO to ionizing E
resistance of enzymes to ionizing E
cost

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toxicity

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the intrinsic or inherent capacity of a substance to damage a biological system

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hazard

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the capacity to produce injury under circumstances of exposure

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risk

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likelihood of occurrence and the magnitude of the consequences of an adverse effect

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solanine

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cholinesterase inhibitor
found in potatoes, esp when green

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amygdalin

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cyanogenic glycoside

yields hydrogen cyanide with treatment with acid
beta-glycosidases
hazard when the foodstuffs are a large part of the diet

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saxitoxin

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causes paralytic shellfish poisoning
"red tide" = high amount of saxitoxin in water being consumed by shellfish
accumulates in tissue etc

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domoic acid

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amnesic shellfish poisoning
neurotoxin, causes lesions in the central nervous system
found in marine algae, accumulates etc

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tetradotoxin

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puffer fish poisoning
thought to be synthesized by associated bacteria

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listeria monocytogenes

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food infection
can grow in refrigerated and salted foods

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HACCP

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hazard assessment and critical control point

best method for ensuring food safety, used in restaurants

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FOSHU

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food for specified health use - japanese term for functional food

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functional food

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consumed as part of a normal diet, a food not a food constituent, physiological benefits and/or decrease risk of chronic diseases (beyond basic nutritional functions)

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nutraceuticals

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product isolated or purified from foods, generally sold in medicinal forms not in association with food
-physiological benefit or protection against chronic diseases

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probiotics

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health promoting microO
-will increase intestinal microflora balance
-can be ingested as a nutraceutical or a functional food

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lactic acid bacteria

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non-pathogenic, gram positive bacteria that have lactic acid as a primary metabolic end product
-traditionally used in yogurt and cheese production

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natural health products (NHP)

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products like: vitamins, menerals, herbal products, homeopathic remedies
-prevent diagnose or treat diseases, restore or correct function, maintain/promote health
-may be derived from plants, animals, or microO

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DKP

PKU

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diketopiperizine

phenyleketonuria