FOOD 2010 Chapter Notes - Chapter 7: Baking Powder, Sodium Bicarbonate, Sodium Nitrate

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

Document Summary

Indirect additives ( substances that get into food during production, processing, or packaging. Improve/maintain nutritional value (products are enriched or fortified) Maintain palatability and wholesomeness ( bha, bht, ascorbic acid, sodium nitrate. They slow product spoilage and rancidity while maintaining taste) Must function in accordance to specific conditions (efficacy) Should be detectable by defined method of analysis. Anticaking and free-flowing agents (keep in powder format, ex: silicates) Antimicrobial agents (inhibit yeasts, bacteria, molds ex: salts) Emulsifiers ( keep fats and liquids together ex: lecithin) Flavourings (natural or synthetic added for flavour production or modification) Humectants (attract water, lowering aw level ex: glycerol) Nutritional additives (enrichment: re-add what was lost, fortification : adding new ones) Oxidizing agents (residuals from application as sanitizing agents of processing equipment) Ph control agents (acidulants : lower ph ex: citric acid alkalis : increase ph ex: baking soda) Sequestrants (combine with metal elements to prevent off-flavours and odours ex citric acid)