Food Raw Materials PDF

Food Raw Materials and Ingredients ILO: to define the food raw materials and food ingredients to differentiate the food raw materials and food ingredients to know the examples for each  Common Food Products ❖Milk and milk products ❖Meat, poultry, and eggs ❖Seafood ❖Fats, oils and r...

Food Raw Materials and Ingredients ILO: to define the food raw materials and food ingredients to differentiate the food raw materials and food ingredients to know the examples for each  Common Food Products ❖Milk and milk products ❖Meat, poultry, and eggs ❖Seafood ❖Fats, oils and related products ❖Cereal, grains, legumes and oilseeds ❖Vegetable and fruits ❖Beverages ❖Confectionery and Chocolate products  1. Milk and Milk products Evaporated milk Sweet condensed milk Dried whole milk Low-fat milk Full cream milk Ice cream Cheese Curd…………. Cont.. Milk is an unique substance, consumed as fluid milk with minimal processing and the raw material used to manufacture a wide variety of products. Milk has unique nutritional properties. Milk can be separated into its principal components cream and skim milk, which may be further separated into butter fat, casein, and other milk proteins and lactose. And they may be further processed into butter, cheese, ice cream… The milk may be modified by condensing, drying, flavoring, fortifying, demineralizing and other treatments. cont.. Milk is the normal secretion of mammary glands of all mammals. Cow is the principal source of milk for human consumption and buffalo , goat and sheep milk are also consumed. The principal constituents of milk- fat, protein (casein), milk sugar (lactose), and minerals of milk. The milk is hold at 4.40C for the processing.  Related milk products Vitamin D milk Milk normally contains vitamin D but the amount varies with the cow’s diet and with her exposure to sunlight. It had become common practice to add the Vitamin D to milk. Milk can be increased in Vitamin D activity by irradiating the milk with UV light. Low sodium milk People with high blood pressure or edema may be on restricted sodium diet. low sodium milk generally contains about 3-10 mg of Na per 100 ml, whereas untreated milk contains about 100 mg/100 ml Soft curd milk The casein of milk coagulates and forms cure when acted on by enzymes and acid of the stomach. Low-lactose milk A large number of people suffer from a condition known as lactose intolerance. On way to overcome this problem is to treat the milk with the enzyme lactase in the course of its manufacturing. Sterile milk Milk may be sterilized by using more severe heat treatments. Evaporated milk Evaporated milk is the most widely used from concentrated milk. It is concentrated to approximately 2.25 times the solids of normal whole milk. Sweetened condensed milk The product is made from pasteurized milk that is concentrated and then supplemented with sucrose. Concentration and sugar addition are adjusted to give a sugar concentration about 63% in the water of the final product. Dried whole milk Whole milk is dehydrated to about 97% solids principally by spray drying and vacuum drying. Independent learning Cheese Ice-cream Yogurt What is? What are the ingredients? Purpose of the ingredients? Types of products? Benefits of the consumption? (nutritional and health benefits) 2. Meat, Poultry, and Eggs Smoked meat Sausages Frankfurter/Hot dog Bacon Surimi Chicken Frozen egg Dried egg Nuggets………..  Meat and Meat Products They are generally understood to include the skeletal muscles. Meat also includes the flesh of poultry and fish. The principal sources of meat are cattle (beef), calves (veal)., hogs (hams, pork, and bacon), sheep (mutton) and young sheep ( lamb). A typical cut of beef may contain 60% water, 21% fat, 18% protein, and 1.0% ash. The principal types of poultry are chickens, turkeys, ducks, and geese. Poultry is raised for meat and eggs. The skin of poultry is higher in fat. Chicken flesh contains more protein, less fat and less cholesterol than red meat. Egg contains about two parts white to one part yolk by weight. The whole mixed egg contains about 65% water, 12% protein, and 11% fat. 3. Seafood Fish Shrimp Oysters Crab Prawn Food are derived from salt water are considered ‘sea foods’, whereas all food derived from water environments, be they fresh or salt, are considered marine foods. The principal marine foods are saltwater fish, crustaceans and shellfish such as shrimp, lobster, crab, clams and oysters and certain freshwater fish. The composition of most fish falls in the ranges of about 18-35% total solids, 14-20% protein, 0.2 – 20% fat and 12.0-18.0% ash. 4. Fats, oils and related products Butter Margarine Mayonnaise……….. The major portions of fats and oils are made up of by fatty acids esters of glycerol. Edible fats and oil come from both plant and animal sources and important functional and nutritional properties in foods. 5. Cereal, grains, legumes and oilseeds Wheat Rice Corn Barley Oats Rye Soybean Peanut….. Cereals are plant which yield grains such as wheat, rye, rice or corn. Cereal grains provide the world with a majority of its food calories and about half of its protein. Legumes are flowering plants having pods which contain beans or peas. Oils seeds are seeds which contain a high oil content. Some oil seeds are soybean, peanut, and coconut. The nutritional quality cereal proteins is not as high as that of most animal proteins. 6. Vegetable and fruits Fruit juices Cordial Jam Salads……. Vegetables are derived from various parts of plants. Fruits are mature ovaries of plants with their seeds.  7. Beverages Some beverages are consumed for the their food value (milk), yet other consumed for their thirst-quenching properties, for their stimulating effects, or simply because consumption is pleasurable. i. Carbonated beverages ii. Alcoholic beverages iii. Non-alcoholic beverages…… 8. Confectionery and Chocolate products Confections can be divided into two broad categories. Sugar is the principal ingredient and those which are based on chocolate. Sugar type confections: nougats, caramels, taffies and jellies Chocolate based confections; chocolate covered confections, chocolate panned confections, chocolate bars..  Food Raw Materials Raw materials are substances and products that manufacturers and processors use to create finished goods. Food manufacturing companies will purchase raw materials to make foods for human consumption. Food raw materials are the main ingredients used in the products, they should be natural edible raw or preliminary processing materials. These include raw meat, seafood, and poultry, as well as fruits, vegetables, grains, seeds, nuts, dairy, fungi, and eggs. Examples of Raw Materials: Grains; wheat and rice. Vegetables; carrots and onions. Meat; beef and chicken. Wood from a tree. Honey from a bee's nest. Minerals or metal from a mine. Crude oil.  Food Ingredients ❖Food ingredients are made from natural materials, through deep producing process, they are made into natural food ingredients. ❖Food ingredients products are also nature. ❖Food ingredients are not harmful to human body, and they can be used without dosage limits. ❖E.g. soy sauce powder, rice vinegar powder Food ingredients have been used; To preserve, flavor, blend, thicken and color foods. In reducing serious nutritional deficiencies among consumers. Help ensure the availability of flavorful, nutritious, safe, convenient, colorful and affordable foods that meet consumer expectations year-round.  Types of Food Ingredients Preservatives Sweeteners Flavors and Spices Flavor Enhancers Nutrients Emulsifiers Leavening Agents pH Control Agents and acidulants Anti-caking agents Humectants Yeast Dough Strengtheners and Conditioners Firming Agents Enzyme Preparations Gases Stabilizers and Thickeners, Binders, Texturizers Fat Replacers Color Additives  What Is a Food Additive? 1. Direct food additives Added to a food for a specific purpose in that food. Eg: xanthan gum → used in salad dressings, chocolate milk, bakery fillings, puddings and other foods to add texture Most direct additives are identified on the ingredient label of foods. 2. Indirect food additives Become part of the food in trace amounts due to its packaging, storage or other handling.  Food Raw Materials Food Ingredients Raw or shallow produced Deep produced The price is much lower The price is much higher Not much Have some special functional properties; flavor The usage (dose) of food The usage (dose) of food ingredients are very high ingredients are very little; malt dextrin  How are ingredients listed on a product label? Food manufacturers are required to list all ingredients in the food on the label. On a product label, the ingredients are listed in order of predominance, with the ingredients used in the greatest amount first, followed in descending order by those in smaller amounts. Some ingredients can be listed collectively as "flavors," "spices," "artificial flavoring," or in the case of color additives exempt from certification, "artificial colors", without naming each one. Declaration of an allergenic ingredient in a collective or single color, flavor, or spice could be accomplished by simply naming the allergenic ingredient in the ingredient list.