Food Chemistry 2 PDF

## FOOD CHEMISTRY 2 ### After Midterms #### Reviewer Highlighting Guide | Main / Sub Topic | Name / Date | Definition | Examples | Details | Others | |---|---|---|---|---|---| | Vitamins | | | | | | ### REPORT FROM BSFT 3B ### VITAMINS 3B #### Introduction to Vitamins - Vitamins are organi...

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