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37 Cards in this Set
- Front
- Back
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What is regulated under the FFDC act?
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Regulated under the FFDC Act:
• Drugs including parenteral nutrition (intravenous eg glucose) • Medical Devices • Cosmetics (“Glowelle”) • Foods - 21 CFR Parts 1-199 natural, fabricated, additives, artificial colors, packaging, food contact surfaces, GMO • Special Dietary Foods • Medical Foods eg enteral feeding (naso-gastric vs intravenous) • Infant formula • Hypoallergenic • Weight loss • Dietary Supplements • Functional Foods - regular foods or food ingredients with health claims and structure function claims for other naturally present compounds (eg antioxidants) |
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What is the difference between a food and a drug?
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A DRUG is any article intended for the
use in the diagnosis, cure, mitigation, treatment or prevention of any disease in man or other animals |
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Define a disease or health-related condition.
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A disease or health-related condition:
~Means damage to an organ, part, structure, or system of the body such that it does not function properly (e.g. cardiovascular disease) ~or a state of health leading to such dys-function (*hypertension) ~except that diseases resulting from essential nutrient deficiencies (e.g. scurvy, pellagra) are not included in this definition |
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What are drug requirements?
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Drug Requirements:
Drugs --> required IND, NDA, Efficacy, GMPs, shelf life -->Extensive clinical documentation required -->Multi-faceted studies -->Contraindications (including ads) -->Safety -->Shelf life kinetics & use by date |
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Name the 4 different types of drugs.
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Types of Drugs:
1.) Prescription 2.) Original 3.) Generic 4.) Over The Counter (OTC) |
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What is food defined as?
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Food:
*food and drink for man and other animals (not meat and poultry) and chewing gum ex: Nutrilab v Schweiker -starch blocker case *Food is a substance ingested in part for taste, aroma or nutritive value |
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What are some examples of dietary supplements?
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Dietary Supplements:
-Vitamins, minerals, amino acids -Herbs and other botanicals -metabolites -concentrate, constituent, extract or combination thereof |
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Define 'dietary supplement'.
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A dietary supplement is....
-Ingested as tablet, capsule, powder, softgel, gelcap or liquid or... -Not represented as a conventional food or as a sole item of a meal or the diet and -Labeled as a dietary supplement **permits dietary supplements to “simulate,” but not be “represented as” a conventional food. |
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T or F:
"A product cannot simultaneously be promoted as substitute for a conventional food (e.g., “cereal”)." |
True!
A product cannot simultaneously be promoted as substitute for a conventional food (e.g., “cereal”). |
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What are the key components of Dietary Supplement (DS) labeling?
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DS Labeling:
• Principle Display Panel (PDP) "dietary supplement" • Supplement facts/use DRV or RDI • List other ingredients (largest 1st) • List source of supplement ingredients • (eg calcium-citrate malate) • Herbs/Botanicals declare which plant part it came from plus Latin name descriptor • List quantity per serving |
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Why do we preserve/process food, drugs, seeds, and biologics?
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We dry food to....
1. Insure against microbial/chemical safety problems: growth of pathogens, reduction of natural toxicants, minimize new toxicants 2. Extend shelf life - reduce rates of biochemical, chemical, physical and microbiological reactions to allow for distribution and storage. Minimize quality change, dosage loss, function change or nutritional changes during distribution 3. Create convenience with new products (easy to use) *ie: RTE cereals, power bar, microwave meals or instant coffee |
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What is the function of water in foods?
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Water in foods....
-Serves a nutrient -Creates texture - eg gels, crackers, ice cream -Serves as reaction phase for chemical and enzymatic degradation reactions -Serves as a phase for microbial growth *ie spoilage or pathogens (biological reactions) |
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List the basic food processing principles (7)
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Basic Food Processing Principles:
1.) remove water 2.) bind water 3.) affect water structure {heat, freeze, high pressure} 4.) refrigerate 5.) package 6.) ferment 7.) preservatives |
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How are water activity methods related to salts and humectants?
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Water Activity (a_w) is decreased by using salts and humectants...
• salted meats & fish • sugared fruit slices • Power bars (maltitol) • drugs - glycerol (not diethylene glycol) - cough medicine, tooth paste • IMF foods Pop Tarts, jerky |
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List 3 different types of heat treatments that kill pathogens.
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HEAT:
1.) pasteurized foods 2.) canned foods 3.) aseptic foods |
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How does refrigeration (with or without pasteurization) affect food?
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*Refrigerate w/wo pasteurization*:
• Slows reaction rates & micro grow • Short shelf life (microbes) • Dairy/Substitutes • RTE meats • Fish • poultry |
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How does freezing affect food components?
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*Freezing*:
~ lowers T and reduces water available as solvent for reaction • Juice • Ice cream and novelties • Veges, fruit, meat, fish, meals, pizza • starter cultures • seed plasma, bacterial DNA, spermatozoa |
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How does high pressure affect food components?
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*High Pressure*:
• New technology • Semi batch • 400-600 mPa (50,000-80,000 psi) • Kills pathogens • Done in package • Geometry not important • Affects water structure |
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What are the key factors in fermentation?
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*Fermentation*:
• Controlled spoilage • Produces acids • Lactic - cheese • Acetic- vinegar • Produces ethanol • Beer • Wine • soy |
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What are the 2 different types of preservatives that can be added to food?
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1.)*Antimicrobial*
• benzoate • sorbate • etc 2.) *Antioxidants* • BHA/BHT • Carotenoids • Vitamin E • Vitamin A |
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What are the 3 Main Food Stability Problems?
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3 Main Food Stability Problems:
1.) microbial spoilage & pathogens 2.) chemical stability 3.) textural change |
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What is the "front label net weight"?
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Net weight = total food
weight in package in grams Weight of a serving = Net weight divided by # of servings |
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On the nutrition label, does the amount of carbohydrate account for soluble and insoluble fiber?
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Yes --
CHO includes fiber |
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What are some LOW moisture foods?
LOW = 1-8% |
LOW Moisture (1-8%):
-Chips -RTE cereals -Powders (infant formula, non-dairy creamers, spray dried coffee) -Crisp bars -Crackers -Dry pasta -Chocolate -Hard candy -Peanut butter ~ 5% recent recall for salmonellae -Any above with functional ingredient |
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What are some LOW moisture food issues?
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LOW moisture foods...
• Loss of crispness as pick up moisture • Caking and/or stickiness as pick up moisture • Non-enzymatic browning (NEB) • Production of brown color • Loss of protein nutritional value • Produces toxic substances eg HMF (bee deaths) • Lipid oxidation (LO) • Oxidative rancidity • Free radicals damage DNA • Loss of some nutrients e.g. Vit A and Vit C • Degradation of functional ingredient • Loss of color • No microbial growth but can hibernate |
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What are some MEDIUM moisture foods?
MEDIUM = 9-30% |
MEDIUM moisture (9-30%):
-Raisins and other dried fruits IMF pet food -soft candies (eg caramel, gummy bears) -Chewing gum -Soft energy/protein bars -most nuts -Parmesan cheese -Any above with functional ingredient |
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What are some MEDIUM moisture food issues?
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MEDIUM moisture foods...
• Mold growth • NEB - Maillard Browning • Lipid oxidation • Color changes • Nutrient loss • Loss of sweetness • Loss of flavors in gums • Degradation of functional ingredient • Production of toxicants (aflatoxin) |
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What is the Maillard reaction?
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Maillard reaction:
-Condensation reaction between an amino group (lysine) and the carbonyl of a reducing sugar ex: High rate of Maillard browning observed for whey protein based nutritional bars with fructose/glucose -Leads to decrease in protein quality, undesirable color, functionality changes |
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What are some HIGH moisture foods?
HIGH > 30% |
HIGH moisture (>30%):
• Jams and jellies • Many cheeses • Canned foods • Fresh meats • Fresh produce • Fresh fish • CAP/MAP pasta meals • Any above with functional ingredient • Ice cream - amount frozen depends on temperature |
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What are some HIGH moisture food issues?
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HIGH moisture foods...
-Spoilage microbes -Pathogen growth (food poisoning) -Enzymatic degradation • browning, lipid oxidation, nutrients NEB -Degradation of functional ingredient |
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What are some examples of FUNCTIONAL INGREDIENTS?
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Some ex's of functional ingredients:
• Antioxidants eg reservatrol • Hypertension lowering whey peptides • Omega 3 fatty acids - brain food • Isoflavones - menopause symptoms • Margarine with stanol esters • Brocolli sprouts - anti cancer |
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Describe the structure of liquid water~
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Water:
• two hydrogen and one oxygen atom • liquid angle = 104.5° vs tetrahedral angle @ 109° 28" - so more dense •O---H energy 110 kcal/ mole (46 Kj/mole) •O---H bond nuclear distance ~ 0.96 Å |
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Describe the structure of ice~
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Ice:
•O---O distance 2.76 Å while liquid is 3.1 Å •So closer O distance but is less dense because.......... •Bond angle is 109 ° vs104.5 for liquid |
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What are the interacting bonds in the water molecule?
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• Hydrogen bond (Linus Pauling)
• Each oxygen • 2 covalent bonds to H from oxygen • 2 H bonds per oxygen to H of another water @ ~ 4 Kcal/mole • One H bond from each H to another water @ ~ 4 Kcal/mole • Net ~ 16 Kcal/mole - Creates three dimensional structure • Oxygen at center of tetrahedron |
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What are the two main solution interactions?
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Two main solution interactions:
1.)mu_m = dipole moment of molecule *vector for charge gradient 2.)E_o = dielectric *bulk property of solvent based on dipole moment and inter-molecular interactions *ability to disperse charge therefore solvency of solution for solutes *so water easily dissolves ionic solutes but poor for many organics |
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What is the Zeroth Law of Thermodynamics in relation to food?
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Zeroth Law of Thermodynamics-
*intensive properties equal in all phases at equilibrium *(P and T but not amount ie: moisture content) |
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What is the 1st law of Thermodynamics in relation to food?
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1st Law of Thermodynamics-
*driving force for equilibrium is difference in energy per mole of component in each system domain (eg: interstitial water vs water in starch granule) |
