In many food processing techniques, the use of additives is an integral part of the method. Complex substances such as proteins or starches extracted from other foods (eg caseinates for sausages). Substances produced by synthesis that may or may not occur in nature, such as coal tar dyes, synthetic beta-carotene, antioxidants, preservatives and.
Long history of use Common preservatives such as sulphites, nitrates and salt are used. The selection of an antimicrobial agent is based on knowledge of the antimicrobial spectrum. When using weak acids as preservatives, their pK value and the pH value of the food are very important for use, since only an undissociated molecule can penetrate the interior of the microbial cell. Weak acids are suitable preferably for acidic foods.
Once in the product, change from the salt to the active form that is most active against yeast and. Benzoic acid activity is directed both at cell walls and at inhibition of citrate cycle enzymes/Krebs cycle (α-ketoglutaric acid dehydrogenase, succinic acid. dehydrogenase) and of enzymes involved in oxidative phosphorylation.
Benzoic Acid
Parabens
Parabens are more active against molds and yeasts (0.5-1 wt.%) than against bacteria, and more active against Gram-positive than Gram-negative bacteria. Unlike benzoic acid, the esters can be used over a wide pH range as their activity is near.
Sorbic Acid
Sorbic acid (2-trans, 4-trans-hexadienoic acid; pK = 4.76) has the advantage that it is odorless and. Some microorganisms, such as Penicillium roqueforti, have the ability to decarboxylate sorbic acid and thus convert it to 1,3-pentadiene, which has no.
Sulfites
Forms commonly used in food: sulfur dioxide gas, Na/K/Ca salts of sulfite (SO32-), bisulfite (HSO3-) or metabisulfite (S2O52-). SO2 is used in the production of dehydrated fruits and vegetables, fruit juices, syrups, concentrates or purees. During wine fermentation with selected pure yeast cultures, SO2 is used at a level of 50-100 ppm, while 50-75 ppm is used for wine preservation.
Nitrates & Nitrites
Hydrogen Peroxide
When H2O2 is used to make cheese, the milk is treated with 0.02% H2O2 followed by catalase to remove H2O2. H2O2 is also used as part of the lactoperoxidase system, which generates antimicrobial compounds through the oxidation of thiocynate (SCN-), which is naturally present in milk.
Propionic Acid
It is added to flour at 0.1-0.2% as its Ca salt and used in cheese making by dipping the cheese in an 8% solution of the acid.
Acetic Acid
Sweeteners
Polyols
Other sugar alcohols are less sweet and need to be supplemented with intense sweeteners to be comparable to sucrose.
Saccharine
Aspartame
Acesulfame -K
It is not metabolized in the body, it is quickly and completely excreted, so it has no caloric value and is suitable for diabetics. It is also considered non-cariogenic, as the acute oral toxicity of acesulfame-K is extremely low.
Cyclamate
Monellin
Thaumatin
Curculin
Miraculin
Stevioside
Phyllodulcin
Hydrocolloids
In the food industry, stabilizers, thickeners and gelling agents are often more simply called food.
CharacteristicHydrocolloid
The solutions have a high low shear viscosity (apparent yield strength) and are not significantly affected by temperature, addition of salt or changes in pH. It forms very viscous solutions that are not affected by the addition of salt; but will form thermally irreversible gels in alkalis. Viscous solutions are formed that are not affected by the addition of salt or a change in pH.
Viscous solutions are formed but the viscosity decreases with addition of salts and at low pH Sodium carboxymethyl. The most important hydrocolloid food gelling agents are gelatin, starch, pectin, carrageenan and alginate, but also agar, cellulose, gellan gum, konjac, milk. In high-moisture foods, hydrocolloids are more or less dissolved in water, while in low-moisture foods.
Gel properties, clarity and surface are important for the release of aroma from gelled foods. A gel is a continuous network of particles or molecules in a continuous liquid phase (water or oil). In kappa carrageenan, about 6-10 molecules form the junction, while in iota carrageenan only two molecules participate.
This is why iota carrageenan gels have much more 'flexible' textures and are less shifting. The thermal behavior of gels depends on the strength of the bonds that hold the connection zones together. Gelatin melts at much lower temperatures because the junction zones are connected only by weak hydrogen bonds.
Application of gelling agents
They are therefore the preferred gelling agents for sour (fruit) gels, jams and sugar confectionery products with a. Alginate is the only gelling agent that can form gels without prior heating (because sodium alginate is cold-soluble), and those cold-formed gels are heat stable. This makes alginate the gelling agent of choice for restructured foods (middle fillings for jarred olives) and for cold-prepared instant bakery custards that need to be stable.
Gelatin gels melt at relatively low temperatures (melt in the mouth), set slowly (do not gel more than approx. These characteristics make gelatin the preferred gelling agent in yogurt products, milk foam, low-fat spreads, and confectionery products. sugar (ales and wine gums in which elastic gel characteristics and clarity are also valued.) Agar gives a very brittle gel, and if this is a desirable property, agar is the preferred gelling agent (eg, confectionery . products , table jelly, milk gel in Asian countries ).
Emulsifiers-Classification
Emulsifiers-Emulsification
This HLB value can be used as an indication of the most suitable emulsifier for that particular system.
Emulsifiers-Dispersion
Emulsifiers
Fat Replacers
Natural (fat mimetics)
These substitutes are suitable for dairy products (ice cream, desserts, etc.) that are not strongly heated. These substances are broken down by the bacteria in the large intestine by the formation of short-chain acids, which are absorbed and obtained with energy of 2 kcal/g.
Synthetic (fat substitute, fat replacer)
Retrofats are esters of polybasic acids (eg malonic acid, citric acid, propane 1,2,3-tricarboxylic acid, butane 1,2,3,4-tetracarboxylic acid) with long-chain alcohols.
Chelating Agents (Sequestrans)
