FOOD 2010 Lecture Notes - Lecture 5: Sodium Nitrate, Water Activity, Emulsion

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcon

Document Summary

Curing agents: for meats contain sodium nitrate which helps retain the pink colour of cured meats as well as acting as a preservative. Dough strengtheners: are substances used to improve the machinability of bread dough during processing. Emulsifiers: keep fat globules dispersed in water or water droplets dispersed in fat. Enzymes: biological catalysts that occur naturally in foods are used by the food industry for use as beneficial food additives. Flavouring: may be natural or synthetic and are added for flavour production or modification. Humectants: substances that attract water within a food product which may lower the products water activity. Leavening agents: used to enhance the rising of dough in baked products. Nutritional additives: used to boost nutrient intake and provide a more balanced deit. Non-nutritive sweeteners: compounds that provide much greater sweetness intensity per amount when compared to sucrose. Nutritive sweeteners: compounds that provide significant calories from carbs in addition to a level of sweetness intensity.