Food ingredients and functions Definition Types Functions Definitions

Food ingredients and functions Definition Types Functions

Definitions • Food is any substance or materials eaten or drunk to provide nutritional support for the body or for pleasure. It usually consists of plant or animal origin, that contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals, and is ingested and assimilated by an organism to produce energy, stimulate growth, and maintain life. • Food ingredients have been used for many years to preserve, flavour, blend, thicken and colour foods, and have played an important role in reducing serious nutritional deficiencies among consumers.

Definition contd. • An ingredient is a substance that forms part of a mixture (in a general sense). • For example, in cooking, recipes specify which ingredients are used to prepare a specific dish. • Many commercial products contain a secret ingredient that is purported to make them better than competing products. In the pharmaceutical industry, an active ingredient is that part of a formulation that yields the effect required by the customer.

Prime food ingredients • • Flour Sugar Eggs Fats/Oils

Function of flour • Wheat flour is the most important ingredient in home baking. • There are many different types of flour, such as stone ground, wholemeal and cookie flour. • Flour as an ingredient has many different and important functions?

• • Provides fibre (especially if wholemeal) If Self-Raising, makes mixtures rise Thickens sauces Forms the bulk of bread, pastry and cake mixes

• If wholemeal, provides colour and texture • Gluten in flour produces a stretchy dough • Provides carbohydrate, Vitamin B, calcium and iron

Sugar • Ever tasted a sugar-free cookie? • Some people may even cringe at the thought of having no sugar to dip their strawberries into! Well, although it does it well, making things sweet isn't the only thing that sugars good for.

Functions of Sugar • Provides sweetness • If brown, provides colour and texture • Large amounts prevent micro-organism growth (for example, jam/marmalade) • Caramelises to produce a brown colour • Retains moisture • Helps to trap air in cake mixtures • Provides carbohydrate

Eggs • Hold air when beaten • Coagulate (sets) when heated • Add colour to mixtures Thickens sauces, custards, etc. • Glaze bread, scones and pastry • Bind ingredients together • Provide protein, fat, iron and Vitamins A, B, and E

• Glaze bread, scones and pastry • Bind ingredients together • Provide protein, fat, iron and Vitamins A, B, and E

Fats and oils • They may not be that good for you, but fats and oils are definitely essential ingredients in many, many dishes. • Provide flavour • Keep products moist and extend shelf-life • Add colour to foods • Make pastry 'short' by coating the flour to stop gluten developing

Food additives Definition under Malaysian Food Regulations 1985 Any safe substance that is intentionally introduced into or on a food in small quantities in order to affect : ü the food's keeping quality, texture, consistency, appearance, odour, taste, alkalinity, or acidity, ü or to serve any other technological function in the manufacture, processing, preparation, treatment, packing, packaging, transport, or storage of the food, ü and that results or may be reasonably expected to result directly or indirectly in the substance or any of its byproducts becoming a component of, or otherwise affecting the characteristic of, the food, and includes any preservative, colouring substance, flavour enhancer, antioxidant and food conditioner, but shall not include nutrient supplement, incidental constituent or salt.

GRAS additives • Many food additives are classified as GRAS (Generally Regarded As Safe). Additives are classified as GRAS when they have been used without apparent harm for long periods, long before regulations were put into effect. • Example of GRAS substances: acetic acid, alum, ascorbic acid, baking soda, benzoic acid, caffeine, calcium citrate, corn starch, sugar, salt, monoglycerides, lactic acid, lecithin

Types of food additives List of food ingredient additives 1. Preservatives 2. Sweeteners 3. Colour Additives 4. Flavours and Spices 5. Flavour Enhancers 6. Fat Replacers (and components of formulations used to replace fats) 7. Nutrients 8. Emulsifiers

List of food ingredient additives 9. Stabilizers and Thickeners, Binders, Texturizers 10. p. H Control Agents and acidulants 11. Leavening Agents 12. Anti-caking agents 13. Humectants 14. Yeast Nutrients 15. Dough Strengtheners and Conditioners 16. Enzyme Preparations 17. Gases 18. Curing agents

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. • The label must list the names of any FDA-certified colour additives (e. g. , FD&C Blue No. 1 or the abbreviated name, Blue 1). But some ingredients can be listed collectively as "flavours, " "spices, " "artificial flavouring, " or in the case of colour additives exempt from certification, "artificial colours", without naming each one. • Declaration of an allergenic ingredient in a collective or single colour, flavour, or spice could be accomplished by simply naming the allergenic ingredient in the ingredient list.

1. Preservatives • Names on labels Ascorbic acid, citric acid, sodium benzoate, calcium propionate, sodium erythorbate, sodium nitrite, calcium sorbate, potassium sorbate, BHA, BHT, EDTA, tocopherols (Vitamin E) • What they do? Prevent food spoilage from bacteria[Salmonella producing food poisoning], molds, fungi [Aspergillus aflatoxin], or yeast (antimicrobials); slow or prevent changes in colour, flavour, or texture and delay rancidity (antioxidants); maintain freshness • Examples of uses Fruit sauces and jellies, beverages, baked goods, cured meats, oils and margarines, cereals, dressings, snack foods, fruits and vegetables Examples: • – Sodium benzoate – used in margarine, soft drinks – Sulphur dioxide – used in fruit juice, dried fruits – Calcium propionate – mould and rope inhibitors in bread

2. Sweeteners • Names Found on Product Labels Sucrose (sugar), glucose, fructose, sorbitol, mannitol, corn syrup, high fructose corn syrup, saccharin, aspartame, sucralose, acesulfame potassium (acesulfame-K), neotame • What they do? Add sweetness with or without the extra calories • Examples of uses Beverages, baked goods, confections, table-top sugar, substitutes, many processed foods

2 i. Sweeteners • Include many sugars and hydrolysed starches and also a number of chemical compounds found to have sweetening properties • Nutritive sweeteners – defined as products that have > 2% of the caloric value of sucrose per equivalent unit of sweetening capacity, e. g. high fructose corn syrup (HFCS) which is used as a replacement for sucrose in carbonated beverages

2 ii. Sweeteners • Nonnutritive sweeteners – Naturally occurring or synthetic compounds that have elevated sweetening power compared to sucrose, e. g. saccharin, cyclamate, aspartame, stevioside • Used in low- or reduced- calorie foods

2 iii. Do low-calorie sweeteners cause adverse reactions? • No. Food safety experts generally agree there is no convincing evidence of a cause and effect relationship between these sweeteners and negative health effects in humans. Food and Drug Administration (FDA) of America has monitored consumer complaints of possible adverse reactions for more than 15 years. • For example, in carefully controlled clinical studies, aspartame has not been shown to cause adverse or allergic reactions. • However, persons with a rare hereditary disease known as phenylketonuria (PKU) must control their intake of phenylalanine from all sources, including aspartame. Although aspartame contains only a small amount of phenylalanine, labels of aspartame-containing foods and beverages must include a statement advising phenylketonurics of the presence of phenylalanine. • Individuals who have concerns about possible adverse effects from food additives or other substances should contact their physicians.

3. Colour Additives • Names Found on Product Labels 1) Certified colours are synthetically produced (or human made) and used widely because they impart an intense, uniform colour, are less expensive, and blend more easily to create a variety of hues. Certified food colours generally do not add undesirable flavours to foods. Examples: FD&C Blue Nos. 1 and 2, FD&C Green No. 3, FD&C Red Nos. 3 and 40, FD&C Yellow Nos. 5 and 6, Orange B, Citrus Red No. 2 2) Colours that are exempt from certification include pigments derived from natural sources such as vegetables, minerals or animals. Nature derived colour additives are typically more expensive than certified colours and may add unintended flavours to foods. Examples of exempt colours include annatto extract (yellow), dehydrated beets (bluish-red to brown), caramel (yellow to tan), beta-carotene (yellow to orange) and grape skin extract (red, green), saffron (orange), fruit / vegetable juices.

3 i. Colour Additives • What they do? Offset colour loss due to exposure to light, air, temperature extremes, moisture and storage conditions; correct natural variations in colour; enhance colours that occur naturally; provide colour to colourless and "fun" foods • Examples of uses Many processed foods, (candies, snack foods margarine, cheese, soft drinks, jams/jellies, gelatins, pudding and pie fillings)

3 ii. Colour Additives • Are certain people sensitive to FD&C Yellow No. 5 in foods? A FD&C Yellow No. 5, is used to colour beverages, dessert powders, candy, ice cream, custards and other foods. FDA's Committee on Hypersensitivity to Food Constituents concluded in 1986 that FD&C Yellow No. 5 might cause hives [hyperactivity] in fewer than one out of 10, 000 people. It also concluded that there was no evidence the colour additive in food provokes asthma attacks. The law now requires Yellow No. 5 to be identified on the ingredient line. This allows the few who may be sensitive to the colour to avoid it.

3 iii. What is the role of modern technology in producing food additives? • Many new techniques are being researched that will allow the production of additives in ways not previously possible. • One approach is the use of biotechnology, which can use simple organisms to produce food additives. These additives are the same as food components found in nature. • In 1990, FDA approved the first bioengineered enzyme, rennin, which traditionally had been extracted from calves' stomachs for use in making cheese.

• 3 iv. Do additives cause childhood hyperactivity? Although this hypothesis was popularized in the 1970's, results from studies on this issue either have been inconclusive, inconsistent, or difficult to interpret due to inadequacies in study design. • A Consensus Development Panel of the National Institutes of Health concluded in 1982 that for some children with attention deficit hyperactivity disorder (ADHD) and confirmed food allergy, dietary modification has produced some improvement in behaviour. • However, a 1997 review published in the Journal of the American Academy of Child & Adolescent Psychiatry noted there is minimal evidence of efficacy and extreme difficulty inducing children and adolescents to comply with restricted diets. Thus, dietary treatment should not be recommended, except possibly with a small number of preschool children who may be sensitive to tartrazine, known commonly as FD&C Yellow No. 5 • In 2007, synthetic certified colour additives again came under scrutiny following publication of a study commissioned by the UK Food Standards Agency to investigate whether certain colour additives cause hyperactivity in children. Both the FDA and the European Food Safety Authority independently reviewed the results from this study and each has concluded that the study does not substantiate a link between the colour additives that were tested and behavioural effects.

4. Flavours and Spices • Names Found on Product Labels Natural flavouring, artificial flavour, and spices • What they do? Add specific flavours (natural and synthetic) • Examples of uses Pudding and pie fillings, gelatin dessert mixes, cake mixes, salad dressings, candies, soft drinks, ice cream, BBQ sauce

5. Flavour Enhancers • Names Found on Product Labels Monosodium glutamate (MSG), hydrolyzed soy protein, autolyzed yeast extract, disodium guanylate or inosinate • What they do? Enhance flavours already present in foods (without providing their own separate flavour) • Examples of uses Many processed foods

6. Fat Replacers (and components of formulations used to replace fats) • Names Found on Product Labels Olestra, cellulose gel, carrageenan, polydextrose, modified food starch, microparticulated egg white protein, guar gum, xanthan gum, whey protein concentrate • What they do? Provide expected texture and a creamy "mouth-feel" in reduced-fat foods • Examples of uses Baked goods, dressings, frozen desserts, confections, cake and dessert mixes, dairy products

7. Nutrients • Names Found on Product Labels Thiamine hydrochloride, riboflavin (Vitamin B 2), niacin, niacinamide, folate or folic acid, beta carotene, potassium iodide, iron or ferrous sulfate, alpha tocopherols, ascorbic acid, Vitamin D, amino acids (L-tryptophan, L-lysine, L-leucine, L-methionine) • What they do? Replace vitamins and minerals lost in processing (enrichment), add nutrients that may be lacking in the diet (fortification) • Examples of uses Flour, breads, cereals, rice, macaroni, margarine, salt, milk, fruit beverages, energy bars, instant breakfast drinks

7 i. How are nutrients are added to fortified cereals? • Adding nutrients to a cereal can cause taste and colour changes in the product. This is especially true with added minerals. Since no one wants cereal that tastes like a vitamin supplement, a variety of techniques are employed in the fortification process. • In general, those nutrients that are heat stable (such as vitamins A and E and various minerals) are incorporated into the cereal itself (they're baked right in). • Nutrients that are not stable to heat (such as B-vitamins) are applied directly to the cereal after all heating steps are completed. Each cereal is unique -- some can handle more nutrients than others can. This is one reason why fortification levels are different across all cereals.

7 ii. Is a naturally produced ingredient safer than an artificially manufactured ingredient? What is the difference between natural and artificial ingredients? • A Natural ingredients are derived from natural sources (e. g. , soybeans and corn provide lecithin to maintain product consistency; beets provide beet powder used as food colouring). • Other ingredients are not found in nature and therefore must be synthetically produced as artificial ingredients. • Also, some ingredients found in nature can be manufactured artificially and produced more economically, with greater purity and more consistent quality, than their natural counterparts. • For example, vitamin C or ascorbic acid may be derived from an orange or produced in a laboratory. Food ingredients are subject to the same strict safety standards regardless of whether they are naturally or artificially derived.

8. Emulsifiers • Names Found on Product Labels Gelatin, pectin, guar gum, carrageenan, xanthan gum, whey • What they do? i. Allow smooth mixing of ingredients, prevent separation ii. Keep emulsified products stable, reduce stickiness, control crystallization, keep ingredients dispersed, and to help products dissolve more easily • Examples of uses Frozen desserts, dairy products, cakes, pudding and gelatin mixes, dressings, jams and jellies, sauces

9. p. H Control Agents and acidulants • Names Found on Product Labels Lactic acid, citric acid, ammonium hydroxide, sodium carbonate • What they do? Control acidity and alkalinity, prevent spoilage • Examples of uses Beverages, frozen desserts, chocolate, low acid canned foods, baking powder

10. Leavening Agents • Names Found on Product Labels Baking soda, monocalcium phosphate, calcium carbonate • What they do? Promote rising of baked goods • Examples of uses Breads and other baked goods

11. Anti-caking agents • Names Found on Product Labels Calcium silicate, iron ammonium citrate, silicon dioxide • What they do? Keep powdered foods free-flowing, prevent moisture absorption • Examples of uses Salt, baking powder, confectioner's sugar

12. Humectants • Names Found on Product Labels Glycerin, sorbitol • What they do? Retain moisture • Examples of uses Shredded coconut, marshmallows, soft candies, confections

13. Yeast Nutrients • Names Found on Product Labels Calcium sulfate, ammonium phosphate • What they do? Promote growth of yeast • Examples of uses Breads and other baked goods

14. Dough Strengtheners and Conditioners • Names Found on Product Labels Ammonium sulfate, azodicarbonamide, Lcysteine • What they do? Produce more stable dough • Examples of uses Breads and other baked goods

15. Firming Agents • Names Found on Product Labels Calcium chloride, calcium lactate • What they do? Maintain crispness and firmness • Examples of uses Processed fruits and vegetables

16. Enzyme Preparations • Names Found on Product Labels Enzymes, lactase, papain, rennet, chymosin • What they do? Modify proteins, polysaccharides and fats • Examples of uses Cheese, dairy products, meat

17. Gases • What they do? Serve as propellant, aerate, or create carbonation • Examples of uses Oil cooking spray, whipped cream, carbonated beverages

18. Curing agents • The pink colour of cured meats is developed and fixed by the addition of small amounts of sodium nitrite • The nitrite also inhibits the activity of Clostridium botulinum which may be present in the meat

Functional properties • Many foods or ingredients have functional properties. Some compounds such as dietary fibre, have been widely consumed for many years. Dietary fibres commonly found in our food supply include wheat bran, oat bran, barley bran, rice bran and psyllium. Insoluble fibres (such as wheat bran) aid digestion and appear to help prevent colon cancer and heart disease. Soluble fibres (such as oat bran and psyllium) have been shown to help lower cholesterol levels. • Polyunsaturated fatty acids are often added to functional foods. Some of the more common ones are omega-3 fatty acids, which have been linked to cholesterol reduction, and eicosapentanoic acid (EPA) that has been shown to reduce blood clott. Ing. • Other functional ingredients that are often added to foods include proteins, oligosaccharides (thought to promote the growth of healthy intestinal bacteria) and " good" bacteria such as bifidus and acidophilis.

Common Functional foods Functional Foods Available Now • Margarine containing plant stanols to help lower blood cholesterol • Breakfast cereals and pastas with soluble fibre to help lower cholesterol • Fermented drinks and yoghurts with probiotic bacteria claimed to boost immunity and improve digestion • Enzyme-enriched drinks and snack bars to aid digestion • Juices and drinks with added calcium to help tooth and bone health

Foods versus medicine • The use of foods as medicines dates back many centuries. Hippocrates is quoted as saying "Let food be thy medicine and medicine be thy food". • In Asian cultures, the line between foods and medicines has traditionally been blurred. Foods have been used for hundreds of years as treatments to cure or prevent ailments. • The increasing sales of supplements and foods perceived to be healthy reflect the growing levels of health consciousness throughout Asia. And this trend is expected to continue as governments mount campaigns to arrest the growing burden of lifestyle-related diseases on national health bills.