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7 Cards in this Set
- Front
- Back
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incidental vs intentional
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not intended to be in product control by production monitoring
must meet 1 of 5 criteria; added in small quantities |
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FDA criteria for additive approval
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1. performs useful function
2. does not decieve customer 3. does not reduce nutritve value 4. does more than a manufacturing improvement can 5. can be measured by a recognized analytical method |
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color dye vs color lake
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easily dissovled in water, powder, granular, beverages, dry mixes, baked goods
water insoluble, more stable than dyes, good for foods w/fat/oil, low moisture, coated tabletes, cake/donut mixes, hard candy,chewing gum |
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sugar as a textural agent
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control amount of water available as free, bound, and absorbed. Competition between sugar and other substances and their direct interaction with molecules like starch affect texture. starch gelatinization is delayed due to sugar. also act as texture tenderizers
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water activity/texture of food products
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free water-flow properties, lightly trapped, easily expressed, dispersing medium, removed by drying, support microbial growth
bound-no flow prop, integral part of food product (contributes to text..unable to freeze, not expressed), cannot be dispersed, doesn't support microbial growth |
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enzyme activity/enzyme substrate complex
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factors effecting enzyme activity: temperature, pH, moisture
enzymes and substrates combine to form enzyme substrate complexes; under zero order reaction, ES complex is maintained at a constant |
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addition reactions
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reaction of 2 or more substances to give a 3 substance
EX hydrogenation |
