Food Chemistry 2 Past Paper - Finals PDF

FOOD CHEMISTRY 2 3A – 1ST SEM PAGE 01 Princess Sarah M. Dela Cruz...

FOOD CHEMISTRY 2 3A – 1ST SEM PAGE 01 Princess Sarah M. Dela Cruz ♥ Notes for Lecture and Laboratory ♥ Bachelor of Science in Food Technology After Midterms Provitamin A carotenoids are plant pigments that include beta- carotene, alpha-carotene, and beta- cryptoxanthin Properties Where, o Retinol: Preformed retinol is an active form of vitamin A. It is found in animal liver, whole milk, and fortified foods. REPORT FROM BSFT 3B VITAMINS 3B o Provitamin A carotenoids: Carotenoids are Introduction to Vitamins plant pigments (dyes). Vitamins Vitamins are organic substances with varying functions in preserving health and body function that humans require in trace amounts. Originally known as "vitamine" before being renamed "vitamin," vitamins were discovered in the late 1800s and made popular by Casimir Funk in the 1920s. A vitamin is an organic compound, which means that it Changes during Processing and Storage contains carbon. Vitamin A remains stable in an inert atmosphere. An essential nutrient that the body may need to get from However, it quickly loses its effectiveness when heated food. with oxygen. This loss of activity occurs more rapidly at higher temperatures. Retinol can break down when 13 Essential Vitamins subjected to cooking and storage conditions like heat, 1. Vitamin A light, oxygen, and humidity. 2. Vitamin C The level of vitamin A loss varies based on the cooking 3. Vitamin D method, the type of food, and the conditions during 4. Vitamin E cooking. 5. Vitamin K 6. Vitamin B1 (Thiamine) VITAMIN D 7. Vitamin B2 (Riboflavin) 8. Vitamin B3 (Niacin) Vitamin D is a secosteroid that is produced in the skin 9. Vitamin B5 (Pantothenic acid) when UV light interacts with 7-dehydrocholesterol. 10. Vitamin B6 (Pyridoxine) Two main forms: Vitamin D2 (ergocalciferol) and 11. Vitamin B7 (Biotin) Vitamin D3 (cholecalciferol) 12. Vitamin B9 (Folate/folic acid) Structurally, ergocalciferol differs from cholecalciferol in 13. Vitamin B12 (Cyanocobalamin) that it possesses a double bond between C₂, and C₂, and has an additional methyl group at C Fat Soluble Properties These are vitamins that dissolve in fats and oils. Fat- Vitamin D is both a nutrient we eat and a hormone our soluble vitamins comprise vitamins A, D, E, and K, bodies make. 25% whose biological activities are attributed to a number of It is a fat-soluble vitamin that has long been known to structurally related compounds known as vitamers. help the body absorb and retain calcium and Mainly found in animal fats, vegetable oils, oily fish, phosphorus. nuts, green leafy vegetables, whole grains, wheat germ, Vitamin D2 is made from plants and is found in fortified and dairy products. foods and some supplements. Fat-soluble vitamins are generally more stable than Vitamin D3 is naturally produced in the human body and water-soluble vitamins during food processing and is found in animal foods. storage. VITAMIN A Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Two main forms: Retinoids and Carotenoids Active form (retinol) - foods of animal origin Retinol is a form of vitamin A with a hydroxyl group at Changes during Processing and Storage carbon-15 Cooking may cause detrimental loss of vitamin D, but it Provitamin b-carotene - plant tissues depends on the actual foodstuffs and the heating process. FOOD CHEMISTRY 2 3A – 1ST SEM PAGE 02 Princess Sarah M. Dela Cruz ♥ Notes for Lecture and Laboratory ♥ Bachelor of Science in Food Technology Vitamin D3 is especially sensitive to light, oxidizing agents, heat, acidic and alkaline media. Vitamin D2 was stable in milk during different heat treatments and when exposed to light up to 32h. It is also stable in milk stored in glass and plastic bottles but loss was observed after storage of milk in o Vitamin K2 - menaquinones polyethylene pouches. ▪ Found in some animal foods and fermented foods. VITAMIN E ▪ A group of compounds that contain a 1,4-naphthoquinone group and an unsaturated side chain at position 3 Vitamin E, also known as Tocochromanols is a lipid of varying numbers of isoprene units. soluble substance which is a group of isoprenoid chromanols with different biological activities. It comprises eight oil-soluble compounds: four tocopherols and four tocotrienols. o Tocopherols - α-, β-, γ-, and 8-tocopherols. o Tocotrienols α, β, γ, and 8-tocotrienols. The four Tocopherols have a saturated phytyl side o Vitamin K3 - Menadione chain, while Tocotrienols have an unsaturated isoprenyl ▪ Synthetic form of the vitamin. side chain containing double bonds at C3, C7, and C11. ▪ The molecule has no side chain in its structure. A group of synthetic, water- soluble compounds 2-methyl-1,4- naphthoquinone. Properties Vitamin K - the antioxidant response of vitamin K alone Properties is dose-dependent. Vitamin E is a slightly yellow to amber, nearly odorless, Vitamin K1 – Phylloquinone clear, viscous oil, which darkens on exposure to air or o Found in green leafy vegetables like collard light by oxidation. greens, kale, and spinach o Tocopherols are viscous oils at room Vitamin K2 – Menaquinones temperature, insoluble in water but soluble in o Found in some animal foods and fermented ethanol and aprotic solvents. foods. o Tocotrienols are pale yellow, viscous at room o Have the ability to act as antioxidants. temperature, and soluble in lipids and lipophilic Vitamin K3 – Menadione solvents, but insoluble in water. o Found in some animal foods and fermented Vitamin E has antioxidant properties that occur naturally foods. in many foods, especially certain fats and oils which protects food from oxidation. Changes during Processing and Storage At room temperature, vitamin K remains stable. Changes during Processing and Storage Refrigeration is not required. Cooking does not destroy Vitamin E is stable at ambient temperature, but it is it. However, certain effects may be lost due to light. readily oxidized at high temperature, under light or in an Due to its great sensitivity to light and fluorescent light, alkaline medium. vitamin K's concentration is reduced by 46% and 87%, The percentage of vitamin E degradation increases as respectively, after just two days of exposure. As a result, the temperature rises from 210°C to 278°C. oils should be kept in dark containers. Up to 52% of vitamin E can be lost during cooking and food storage, especially if it's exposed to heat and Water Soluble oxygen. o Tocopherol stability: a-tocopherol is the These are vitamins that dissolve in water and are readily compound that degrades the fastest, followed absorbed by the body. by (B+y)- and 8-tocopherols. Water-soluble vitamins include the B-vitamins (such as B1, B2, B3, B5, B6, B7, B9, and B12) and vitamin C. VITAMIN K They are primarily found in fruits, vegetables, whole grains, legumes, and dairy products. Vitamin K is a fat-soluble vitamin that comes in three Water-soluble vitamins are generally less stable than forms. fat-soluble vitamins during food processing and storage, o Vitamin K1 - Phylloquinone as they may be lost through cooking methods that ▪ a 2-methyl-3-phytyl-1,4- involve water, such as boiling. naphthoquinone. With a trans- Names of B-complex configuration of three saturated and o Vitamin B1 (Thiamine) one unsaturated isoprenoid group. o Vitamin B2 (Riboflavin) o Vitamin B3 (Niacin) FOOD CHEMISTRY 2 3A – 1ST SEM PAGE 03 Princess Sarah M. Dela Cruz ♥ Notes for Lecture and Laboratory ♥ Bachelor of Science in Food Technology o Vitamin B5 (Pantothenic acid) o Vitamin B6 (Pyridoxine) o Vitamin B7 (Biotin) o Vitamin B9 (Folate/folic acid) o Vitamin B12 (Cyanocobalamin) VITAMIN C Vitamin C (chemical names: ascorbic acid and ascorbate) is a six-carbon lactone synthesized from glucose by many animals. The analogs of Vitamin C can be characterized into two: a hydrophilic ascorbic acid or a hydrophobic ascorbic acid. Vitamin C is a water-soluble, carbohydrate-like substance in certain animal metabolic processes. Properties Changes during processing and storage Hydrophilic ascorbic acid: o L-ascorbic acid 2-glucoside Water-soluble vitamins are prone to degradation in o Magnesium L-ascorbic acid 6-phosphate solutions, especially when exposed to light. B vitamins, o L-Ascorbic acid 6-phosphate in particular, are affected by various factors, including light, heat, moisture, oxidizing and reducing agents, as Hydrophobic ascorbic acid well as acids and bases. o Tetra-isopalmitoyl ascorbic acid L-ascorbyl 6- palmitate. Fortification, Enrichment, & Restoration Vitamin C is a low-molecular-weight carbohydrate with an enediol structure, making it susceptible to chemical Fortification is deliberately increasing the content of one degradation when exposed to changes in or more micronutrients (i.e., vitamins and minerals) in a environmental conditions such as pH, temperature, food to improve the nutritional quality of the food supply humidity, salt, and radiation. and provide a public health benefit with minimal health risk. Changes during Processing and Storage Enrichment is adding micronutrients back to a food Ascorbic acid oxidation converts ascorbic acid into product lost during processing. dehydroascorbic acid, a less stable form of vitamin C. Restoration is adding nutrients to food to replace those Incubation of vitamin C at 18 C° did not cause any lost during processing, storage, or handling to return the significant change to its contents. processed food to its original nutritional state. Vitamin C was more stable at pH 3.4 and less stable at pH 8.1, losing 39.5% of its content (Farah et. al, 2020). Fructose and glucose enhance vitamin C stability in the temperature range of 24- 45°C and diminish it in the range of 70-90°C (Herbig and Renard, 2020). VITAMIN B ✓ Fortification is adding nutrients to a food product to All eight B-vitamins are indeed water-soluble, which enhance its nutritional value means they dissolve in water and are not stored in large ✓ Enrichment restores nutrients lost during processing amounts in the body. Therefore, they need to be ✓ Restoration aims to bring a processed food closer to replaced daily through the diet. its original, unprocessed, nutritional state Most B-vitamins (with the exception of B12) can be found in animal proteins, dairy products, leafy green Optimization of Vitamin Retention vegetables, and beans. Temperature and Time Processing Temperature and time are critical factors that significantly impact the retention of vitamins in foods. FOOD CHEMISTRY 2 3A – 1ST SEM PAGE 04 Princess Sarah M. Dela Cruz ♥ Notes for Lecture and Laboratory ♥ Bachelor of Science in Food Technology Storage conditions 2. Enrichment: Replacing calcium lost during processing, Consider the duration and conditions of postharvest such as in the production of fruit juices. storage. 3. Restoration: Adding calcium to foods that naturally contain calcium but have lost some during processing, Microencapsulation such as flour and milk. A modern technology that protects vitamins from environmental elements during food processing and ◼ Optimization of Mineral Retention in Food storage. Processing Methods MINERALS 3B Heat Treatment: Excessive heat can lead to calcium loss, especially during boiling or canning. Gentle processing methods and reduced exposure to water (as Introduction to Minerals in steaming instead of boiling) retain more calcium. Minerals are naturally occurring, essential inorganic pH Adjustment: Maintaining an acidic pH in foods elements that impart desirable nutritional quality, taste, enhances calcium retention and absorption. texture, and shelf life to foods. Additives: Certain food additives, like phosphates and They belong to the Whitmey and Rolfes group, 2019. citrates, can interact with calcium. Classification Food Products Calcium is Present Spinach - 245 mg Macrominerals Kale - 177 mg These are minerals necessary for food in larger Broccoli - 62 mg quantities, like calcium, magnesium, and potassium, Orange - 55 mg that keep the overall matrix of food intact. Almonds - 92 mg Examples: Sesame seeds - 88 mg 1. Calcium (Ca) Chia seeds - 78 mg 2. Potassium (K) Yogurt - 264 mg 3. Sodium (Na) Milk - 125 mg Apple - 6 mg Microminerals (Trace Minerals) Cheddar cheese - 200 mg These minerals are present in trace amounts and give Cottage cheese - 227 mg flavor, color, and shelf life. According to Gropper & Smith, 2021, they are present in very trace amounts. Ricotta cheese - 289 mg Banana - 5 mg Examples: Figs - 135 mg 1. Iron (Fe) 2. Zinc (Zn) Potassium (K) 3. Iodine (I) Potassium is classified as a macronutrient essential for plant growth and is taken up in large quantities during a Calcium (Ca) plant's lifecycle. Structure Structure Calcium ions (Ca²⁺) interact with proteins (dairy Potassium ions (K⁺) interact with proteins and products) and polysaccharides (fruits and vegetables), polysaccharides in food, forming hydrated complexes impacting the texture and structure of food products. that enhance texture, stability, and flavor in systems like meat, dairy, starch, and cellulose. Functional Properties Gelation: Calcium ions contribute to gel formation in Functional Properties various food products, such as yogurt, puddings, and Texture Modifier: Potassium helps regulate water jams. balance and maintains food texture, crispness, and Flavor and Color: Calcium can influence the flavor and moisture. color of food products. Flavor Enhancer: Potassium enhances sweetness, masks bitterness, and balances flavor profiles in food. Changes during Processing/Storage Heating: High temperatures during processing can lead Changes during Processing/Storage: to calcium loss, particularly in acidic foods. Leaching: Potassium, being water-soluble, can be lost pH: Acidic environments can promote calcium loss, during soaking, blanching, or cooking, particularly in while alkaline environments enhance calcium retention. high-moisture foods, as it leaches into the surrounding Storage Time and Condition: Prolonged storage, water. especially at high temperatures, can contribute to Degradation: Potassium itself is stable, but certain calcium degradation. potassium compounds can break down during heat processing, oxidation, or enzymatic reactions, which Fortification, Enrichment, and Restoration may reduce the effective potassium content or 1. Fortification: Adding calcium to foods that typically bioavailability. contain low levels of the mineral, such as cereals, bread, and juices. FOOD CHEMISTRY 2 3A – 1ST SEM PAGE 05 Princess Sarah M. Dela Cruz ♥ Notes for Lecture and Laboratory ♥ Bachelor of Science in Food Technology Storage Time and Condition: Prolonged storage, and canned goods, ensuring stability, flavor, and especially at low temperatures, minimizes degradation preservation. and nutrient loss. Changes during Processing/Storage: Fortification, Enrichment, and Restoration Sodium Increase: Sodium levels rise in foods when 1. Fortification: Adding potassium-rich substances to sodium-based preservatives, seasonings, or aids are processed foods, beverages, or supplements to added during processing. increase their nutritional value and help prevent Sodium Migration: Sodium transfers from packaging potassium deficiency. or equipment into food, especially in moist or high-fat 2. Enrichment: Potassium enrichment is applied during products. food processing to compensate for losses caused by blanching, boiling, canning, or freezing. Fortification, Enrichment, and Restoration 3. Restoration: Adding potassium compounds to restore 1. Fortification - Involves adding sodium salts or sodium- levels in processed foods enhances their nutritional rich ingredients to enhance flavor, texture and value. nutritional value in food products. 2. Enrichment - Adding essential nutrients or substances ◼ Optimization of Mineral Retention in Food to food products to enhance them nutritional value, flavor and overall quality. Processing Methods 3. Restoration - Sodium losses in food occur due to Heat Treatment: Minimize potassium loss by using cooking, processing, washing, soaking, fermentation, or gentler methods like blanching or steaming, as removal of sodium-rich ingredients, reducing flavor, excessive heat (e.g., frying, boiling) causes greater texture, and dietary value nutrient loss. pH Adjustment: Acidic conditions (low pH) reduce ◼ Optimization of Mineral Retention in Food potassium retention, so a neutral or alkaline environment preserves it better. Processing Methods Additives: Phosphates and citrates can interact with Heat Treatment: Sodium loss mainly happens through potassium, affecting its stability and bioavailability. leaching into cooking water, not from heat itself, with up to 50% lost if water is discarded. Food Products Potassium is Present pH Adjustment: Sodium content can increase or Banana - 422 mg decrease (up to 10%) depending on food pH, which Avocado - 708 mg affects texture, flavor, and nutrition. Apricots - 427 mg Additives: Sodium-containing additives like sodium benzoate and nitrite impact flavor and preservation Spinach - 840 mg without greatly altering sodium levels. Lentils - 730 mg Chickpeas - 477 mg Food Products Sodium is Present Carrots - 425 mg Bacon :250-350mg Almond - 718 mg Sausage: 400-600mg Pumpkin seeds - 561 mg Ham: 350-500mg Brown rice- 450 mg Canned meat: 400-700mg Cheese - 200 mg Chips: 120-170mg Yogurt - 227 mg Popcorn: 200-300mg Milk - 289 mg Pretzels: 350-500mg White Beans- 1128 mg Crackers:200-300mg Sweet Potato - 542 mg Canned tomatoes : 200-300mg Soy sauce: 250-300mg Sodium (Na) Ketchup: 150-200mg Sodium is an essential macromineral and an electrolyte Bread: 150-250mg vital for fluid balance, nerve function, and muscle Pastries: 150-200mg contraction, with primary food sources including table Burgers: 400-600mg salt. Pizza: 500-700mg Structure Iron (Fe) Sodium in food exists as sodium chloride (NaCl), or table salt, with one sodium ion (Na⁺) bonded to one Iron is a vital trace mineral whose main role is in making chloride ion (Cl⁻). It is commonly found in processed and maintaining healthy red blood cells and promoting and packaged foods, seasonings, and condiments. the transfer of oxygen around the body. Functional Properties Structure Stabilizer: Sodium helps maintain food texture and Iron exists in two oxidation states: ferrous cation (Fe²⁺) structure, particularly in dairy products, where it and ferric cation (Fe³⁺). There are two primary forms in stabilizes proteins and enhances consistency. food: pH Control: Sodium compounds help adjust and o Heme Iron: Found in animal-based foods and control pH levels in foods, such as processed meats readily absorbed by the body (Fe²⁺). FOOD CHEMISTRY 2 3A – 1ST SEM PAGE 06 Princess Sarah M. Dela Cruz ♥ Notes for Lecture and Laboratory ♥ Bachelor of Science in Food Technology o Non-Heme Iron: Found in plant-based foods, Microbial Control: Zinc can inhibit the growth of certain less readily absorbed (Fe³⁺). bacteria and microorganisms, contributing to food preservation. Functional Properties Antimicrobial Activity: Iron can inhibit the growth of Changes during Processing/Storage: certain bacteria and microorganisms. Iron-containing Milling: A common process for grains like wheat can salts are used to control microbial growth in cured significantly reduce zinc content, as zinc is concentrated meats. in the bran and germ, which are often removed during Flavor Enhancement: Iron-dependent enzymes milling. contribute to the formation of desirable flavors in Germination: Can enhance zinc bioavailability by fermented foods like cheese and soy sauce. activating endogenous phytase enzymes, which break down phytate and improve zinc absorption. Changes during Processing/Storage: Heat Treatment: Roasting can improve zinc Milling and Refining: Removes iron-rich bran and bioavailability by denaturing proteins and releasing zinc. germ portions of grains, reducing iron content in refined Storage: Zinc can be lost during storage, particularly in products. the presence of oxygen, sunlight, and moisture. Heat Treatment: High temperatures during cooking can reduce iron bioavailability by altering its chemical form. Fortification, Enrichment, and Restoration: Storage: Iron can be lost during storage, particularly in the presence of light, oxygen, and moisture. 1. Fortification: This involves adding zinc salts, such as zinc oxide, zinc sulfate, or zinc gluconate, to processed Fortification, Enrichment, and Restoration foods during production. 1. Fortification: Adding iron to food products that 2. Enrichment: Zinc compounds are added to food naturally lack significant amounts, such as cereals and products during processing to processed foods like rice. flour, rice, or salt during production. 2. Enrichment: Increasing the iron content of foods 3. Restoration: Adding zinc compounds such as zinc naturally containing some iron, such as cereals and rice. gluconate or zinc citrate can compensate for zinc loss 3. Restoration: Adding iron-enriched ingredients like iron- during processing. fortified flour to compensate for losses during processing. ◼ Optimization of Mineral Retention in Food: Food Products Iron is Present Processing Methods Spirulina (Dried Seaweed)- 28.5 mg Biofortification: This approach involves increasing Cocoa Powder- 15.5 mg zinc content in staple crops through genetic Chicken Liver- 12.9 mg modification, agronomic practices, or conventional breeding. Oysters- 9.2 mg Phytate Reduction: Phytate is a storage form of Pumpkin Seeds- 8.8 mg phosphorus in plants that reduces zinc absorption. Beef Liver- 6.54 mg Reducing phytate content in food through enzymatic Oats- 4.25 mg degradation or processing methods can significantly Spinach (Cooked)- 3.57 mg enhance zinc absorption. Lentils- 3.33 mg Zinc Supplementation: Direct zinc supplementation Ground Beef- 2.88 mg can be used to address zinc deficiency, particularly in cases where dietary interventions alone are insufficient. Firm Tofu- 2.66 mg iron White Button Mushrooms-1.7 mg Food Products Zinc is Present: Quinoa- 1.5 mg Oysters: 61 mg Beef (Chuck Steak): 11 mg Zinc (Zn) Pumpkin Seeds: 10 mg Zinc is an essential trace element that is involved in Lamb Liver (Cooked): 7.89 mg various enzymatic reactions, acting as a cofactor for Cashews: 6 mg over 300 enzymes involved in diverse metabolic Chia Seeds: 4.58 mg pathways, and essential for the synthesis and function Oatmeal (Raw): 3.97 mg of proteins, nucleic acids, and cell membranes. Cheese (Cheddar): 3.6 mg Firm Tofu: 2 mg Structure Zinc exists in food as a positively charged ion (Zn²⁺), Spinach (Cooked): 1.4 mg and is not found as a free ion but rather bound to various Lentils (Cooked): 1.27 mg organic compounds. Yogurt (Low-Fat): 1 mg Avocado: 0.64 mg Functional Properties Eggs (Large): 0.6 mg Antioxidant Activity: Zinc exhibits antioxidant properties, helping to protect food products from Iodine (I) oxidative damage, which can lead to rancidity and off- flavors. Iodine in food is an essential trace mineral needed for thyroid hormone production and is found in marine FOOD CHEMISTRY 2 3A – 1ST SEM PAGE 07 Princess Sarah M. Dela Cruz ♥ Notes for Lecture and Laboratory ♥ Bachelor of Science in Food Technology foods, dairy products, iodized salt, and certain plants Bread: 5-15 mg grown in iodine-rich soil. Structure FOOD ADDITIVES 3B In food, iodine mainly exists as iodide ions (I⁻), which the body easily absorbs. In certain foods like seaweed, Introduction to Food Addtives it can also be found in organic forms, such as iodine- bound amino acids, though iodine content can decrease Food additives are chemicals incorporated into foods with exposure to light, heat, and air. to preserve freshness or enhance attributes such as color, flavor, odor, or texture, which also aid in Functional Properties preventing them from spoiling. Antimicrobial Properties: Iodine, particularly in its Each additive undergoes rigorous assessment for iodized form, has antimicrobial properties and is potential harmful effects and has limiting conditions or sometimes used as a disinfectant in food processing. is measured, especially a legal one. E-numbers and INS numbers are both codes used for Preservation: Iodine is sometimes used in food substances used as food additives. preservation to prevent microbial growth and extend o E-numbers are codes used to identify food shelf life, especially in dairy and meat products. additives in the European Union and European Nutritional Enhancement: As an essential nutrient, Free Trade Association, while INS is defined iodine fortification (e.g., iodized salt) helps prevent by Codex Alimentarius; it consists of three or iodine deficiency disorders, promoting overall health four digits, optionally followed by an and well-being. alphabetical suffix to further characterize individual additives. Changes during Processing/Storage: o Both codes are assessed by the Joint Loss of Iodine During Cooking: Iodine is water- FAO/WHO Expert Committee on Food soluble, and prolonged cooking, particularly in large Additives (JECFA). amounts of water, can lead to its leaching out, reducing the iodine content in the final food product. POTATO CHIPS Storage Conditions: Long-term storage in humid or poorly sealed environments can result in a loss of 1. Nitrogen: INS No. 941 (Gas) iodine, especially in iodized salt. It is an inert gas that displaces oxygen in packaging. Food Processing Methods: Some food processing One of the most popular gases for modified atmosphere methods, such as canning and drying, may cause a packaging. reduction in iodine content, particularly if the food is It does not improve the sensory characteristic but it exposed to high temperatures or water. just maintains the texture and flavor of the product. By displacing oxygen within food packaging this inert Fortification, Enrichment, and Restoration: gas can prevent oxidation and spoilage. 1. Fortification: Iodine fortification in foods, such as The cushioning effect of nitrogen gas also helps to iodized salt, dairy, and bread, is a public health strategy protect the chips from being crushed during handling aimed at preventing iodine deficiency disorders. and transportation. 2. Enrichment: Iodine enrichment in foods, typically Nitrogen gas is indeed important in protecting the through iodized salt, fortification of staple foods, or the nutrients of potato chips. However, it doesn't enhance addition of iodine-rich ingredients like seaweed, helps nutritional value, it helps to preserve the original quality prevent iodine deficiency and supports thyroid function. of the chips. 3. Restoration: Restoring iodine levels in foods involves Since nitrogen does not contain calories, allergens, or a combination of sustainable practices, innovative any nutritional value, it is suitable for various dietary processing, and fortified products, aiming to ensure needs. adequate intake of this essential mineral. TOCINO ◼ Optimization of Mineral Retention in Food 2. Sorbitol: INS No. 420(Humectant) Processing Methods A naturally occurring polyol, is widely used in the food Heat Treatment: Iodine can evaporate or degrade at industry as a sweetener, humectant and texturizing high temperatures, particularly during cooking methods agent. like boiling, frying, or roasting. Sorbitol acts as a humectant, attracting and Optimizing Storage Conditions: Long-term storage of retaining moisture, which helps maintain freshness foods can lead to iodine degradation, particularly when and extend the shelf life of food products. food is exposed to air, light, and moisture. The humectant properties of sorbitol help prevent the crystallization of products, thereby extending their shelf Food Products Iodine is Present: life and maintaining their freshness over a longer period. Iodized Salt: 30-50 mg It's improved the flavor and prevent charring during the Seaweed: 16-2,984 mg cooking process. It also helps to maintain the high Dairy Products: 30-70 mg/cup quality of food products by retaining moisture, improving Eggs: 15-35 mg the texture. It helps to retain moisture in the hides during the tanning Fortified Processed Foods: 5-10 mg process, improving their flexibility and softness. Fish: 35-60 mg Potatoes: 40-80 mg FOOD CHEMISTRY 2 3A – 1ST SEM PAGE 08 Princess Sarah M. Dela Cruz ♥ Notes for Lecture and Laboratory ♥ Bachelor of Science in Food Technology Sorbitol may also be used in conjunction with a diet rich While coffee naturally contains small amounts of in fiber and stool-forming foods to maintain bowel potassium, adding dipotassium phosphate can regularity. boost or improve the potassium content of instant coffee. However, it is not a major source of INSTANT NOODLES potassium by itself. 3. Monosodium Glutamate/MSG:INS No. 621 (Flavor CANNED SARDINES Enhancer) An odorless, white crystalline powder and the sodium 6. Modified Tapioca Starch: INS No. 1422 (Thickener) salt of glutamic acid, an amino acid. Derived from cassava (native starch), which involves It is produced through the fermentation of plant-based modification process, with various physical, chemical, or ingredients. enzymatic methods to enhance its functional properties. Adds a savory umami flavor, which intensifies the Acetylated distarch adipate (ADA) is a special type of overall taste experience. modified starch used in food products for its ability to MSG itself doesn't prolong shelf life of the instant thicken and improve texture. noodles are more dependent on the other ingredients The starch helps to maintain the quality of the sardines and packaging. It can help maintain the desired flavor during storage, ensuring that they remain fresh and consistency across large batches of instant noodles. tasty for a longer period of time. It doesn't provide significant amounts of protein, fiber, It can resist to high temperature and pressure, vitamins, or minerals. ensuring consistent quality and preventing It can reduce sodium intake since MSG can provide syneresis (water separation). flavor without adding extra salt. SOFT DRINKS (COKE) INSTANT COFFEE 7. Acesulfame Potassium/Ace-K: INS No.9501(Sweetener) 4. Silicon Dioxide: INS No.551 (Anti-caking) An artificial non-nutritive sweetener derived from A common food additive used as an anti-caking acetoacetamide and sulfur. agent. Its role is to prevent clumping and keep the It provides intense sweetness to soft drinks and can coffee powder or granules free-flowing, especially also help in enhancing the overall flavor profile. in humid conditions. Acesulfame potassium is used to partially or fully Indirectly contributes to sensory property improvement substitute sugar in food formulations. by helping maintain the texture and flow of the product, Ace-K is highly stable under both heat and light which affects the overall experience by ensuring the conditions, making it suitable for beverages that need to consistent texture, aroma, and flavor release. be stored for extended periods. It doesn't replace preservatives, silicon dioxide is Unlike sugar, which can lead to fermentation. spoilage effective in prolonging the freshness of instant coffee by over time, Ace-K doesn't support microbial growth, creating a more stable, dry environment that supports a helping extend the shelf life of the product. longer shelf life. It doesn't affect drink viscosity or require special By improving flow, preventing clumping, and supporting adjustments during production, making the process accuracy in measuring and packaging, silicon dioxide more efficient. It remains stable under high aids in the smooth and efficient processing of instant temperatures, which is crucial during pasteurization or coffee. carbonation in soft drinks. It doesn't contribute vitamins, minerals, or other It doesn't add carbohydrate content of the beverage but nutritional benefits to the coffee itself. However, it can it can provide a sweet taste without adding calories. It is have an indirect impact on the perceived quality of the an ideal replacement for energy-dense sucrose (table product, which can support a more consistent sugar) or any other high-intensity calorific sweeteners experience of coffee's natural benefits. (high fructose corn syrups) when the calories are This additive is generally considered as non- allergenic undesirable, but the sweetness is. and mineral which does not involve animal derived It is ideal for conditional diets with calorific deficits, ingredients which is suitable for vegetarian diets. especially for weight management. Moreover, it is calorie and gluten-free. 8. Citric Acid: INS No.303 (Acidulant) 5. Dipotassium Orthophosphate: INS No.340ii A crystalline white powder and most preferred acidulant (Stabilizer) in the soft drink industry because its pleasant sour taste. An excellent highly soluble buffer for casein-based The acidity of citric acid gives it a refreshing and tangy coffee creamers which can stabilizes the protein quality and can also add aroma to beverages. layer around the fat droplets. It extends the shelf life of soft drinks by inhibiting Primarily used in instant coffee to improve sensory microbial growth and can help to stabilize the pH. Citric properties by reducing acidity, enhancing flavor acid helps maintain carbonation by lowering pH, stability, and providing a smoother overall taste that increasing CO₂ solubility, and ensuring the drink stays can affect the overall experience of the consumer. fizzy longer. It also controls pH during production, It can minimize oxidation helps to stabilize the pH stabilizing the beverage and preventing unwanted in coffee which can cause rancidity or degradation reactions. of flavors. Enhance the bioavailability of certain nutrients, such as Dipotassium phosphate helps stabilize the pH iron and calcium, in food products. It helps improve their during the extraction process, ensuring a more absorption and utilization by the body. controlled and consistent extraction. FOOD CHEMISTRY 2 3A – 1ST SEM PAGE 09 Princess Sarah M. Dela Cruz ♥ Notes for Lecture and Laboratory ♥ Bachelor of Science in Food Technology It's calorie-free, perfect for diet or sugar-free drinks, and is GRAS-approved for those with dietary restrictions like 12. Allura Red AC: INS No. 129 (Colorant) low-sodium or low-sugar needs. A synthetic red colorant on several types of foodstuffs like soft drinks, bakery products, ice cream, candies, or BREAD processed meat. Also known as FD&C Red Dye #40 is a dark-red and 9. Xanthan Gum: INS No. 415 (Stabilizer) water-soluble substance. Is an anionic polysaccharide employed to modify Provides a vibrant red color, making food products more rheological properties of food products. It is produced visually appealing and attractive to consumers. industrially from carbon sources through fermentation Protecting flavors and vitamins from damage by light. It by the Gram- negative bacterium Xanthomonas prevents the degradation of sensitive ingredients. campestris. Allura Red helps ensure that each batch of candy has a Improves dough homogeneity and prevents lumps consistent color. from forming. It does not contribute to the nutritive value of the food. Xanthan gum's ability to retain moisture and form The main purpose is to enhance the visual appeal of the complexes with starch prevents retrogradation, which product by providing a vibrant red. color. extends the shelf life of baked goods, therefore, The Joint FAO/WHO Expert Committee on Food prevents staling. Additives (JECFA) has set an ADI of 0-7 mg/kg body Easily disperses in cold and hot water, quickly weight per day. Individuals with sensitivities. or allergies producing viscous solutions. These solutions are stable to food dyes should avoid products containing Allura to acid, salt, and high temperature processing Red. conditions. Xanthan gum can improve the nutritive quality of breads by making them richer in fiber, and minerals, while lower in calories. Also used in gluten-free baking. Since the gluten (found in wheat) must be omitted, xanthan gum is used to give the dough or batter a "stickiness" that would otherwise be achieved with the gluten. 10. Propionic Acid: INS No. 280 (Preservative) An organic acid with carboxyl functional group. This three-carbon atom chain organic acid is a colorless liquid with a pungent smell at room temperature. As a flavoring agent, propionic acid contributes to the characteristic nutty flavor of Swiss cheese and is utilized to enhance the taste of various processed foods. As a mold/bacterial inhibitor, propionic acid permeates microbial cell walls, disrupts their metabolism, and effectively prevents their growth, thereby prolonging the shelf life of food products. The acidified bread showed higher volume, lower moisture content and lower hardness. It may present with vomiting, dehydration, lethargy, and encephalopathy to the person with propionic acidemia who has consumed it. 11. Pectin: INS No. 440 (Thickener) A natural fiber found in the cell wall of fruits particularly in apples, citrus fruit and berries. The principal component of pectin is galacturonic acid (a sugar acid derived from galactose) It can increase the viscosity of concentrated juice, creating a more stable product with a thicker consistency. It helps stabilize the juice by preventing the formation of sugar crystals, maintaining smoothness and consistency. A uniform texture can make the product less prone to spoilage or degradation over time. It stabilizes juice by keeping the pulp and other particles suspended evenly. This prevents sediment from settling at the bottom and keeps the juice looking consistent and fresh which improves visual appeal. It is a type of soluble fiber that slows down the digestion and absorption of sugars, leading to more stable blood sugar levels. This can make the juice a healthier option, as it minimizes rapid spikes in blood glucose.