Questions+for+some+topic+of+Food+Ingredient+course

** Ingredients That Gel **
1)What are the important areas presenting challenges and opportunities for ingredient and food product innovation? New tastes and textures, shelf life extension, faster processing, functional foods and nutritional science are identified as important areas presenting challenges and opportunities for ingredient and food product innovation. 2) Why is gelatin commonly used in food production? Gelatin produces completely stable soft gels of chewy texture and with melt-in-mouth properties that give favorable flavor-release qualities.

1)What is the factor influence a gum’s viscosity and how it work? The chain length, or degree of polymerization (DP), influences a gum's viscosity and hydration rate. Longer molecules tend to produce higher viscosities and take longer to hydrate than shorter ones. 2)How we choose the hydrocolloid? Hydrocolloid choice is based on the functional properties required in the finished product, and the specific rheological characteristics help determine which hydrocolloid provides the necessary viscosity, elasticity or hardness. The gum must also stand up to processing.
 * Special Effects with Gum**

1) How we classify the emulsifiers? Emulsifiers can be classified in many ways for examples are by their hydrophilic/lipophilic balance, or HLB a low HLB indicates a strongly lipophilic emulsifier, while a high HLB indicates one that is strongly hydrophilic, next is Ionic charge, when dispersed in an aqueous medium, certain emulsifiers will exhibit a negative charge and last but not least is crystal stability. Like the fats many emulsifiers are made from, emulsifiers have polymorphic properties that allow them to exist in different crystal forms alpha, beta and beta prime. 2) What is the effect of the dual affinities of an emulsifier molecule? The dual affinities of an emulsifier molecule cause these molecules to orient themselves at the interface between the droplets and the continuous phase the lipophilic part of the molecule in the oil, the hydrophilic portion in the water. This prevents the droplet from coalescing with other droplets and breaking the emulsion.
 * Emulsifier Applications**

1) A two-layer interfacial membrane is formed in two steps. What are the ste First layer is the primary emulsion is created by homogenizing an oil-in-water emulsion with a charged emulsifier. Then, a secondary emulsion is developed by adding a biopolymer to the primary emulsion. The biopolymer and the droplets in the primary emulsion should be oppositely charged. Mechanical agitation may be necessary to disrupt any aggregated particles created by the formation of the second layer. Additional layers may be added, although economic feasibility may preclude the use of large numbers. 2)Why emulsion research is proposed? Emulsion research is to form a better understanding of those factors that influence stability when emulsion-based products are subject to the rigors of thermal or high-pressure processing, mechanical shearing, dehydration, freeze/thaw cycling, and exposure to ingredients that alter the chemical, pH or electrolyte composition of the food matrix.
 * Emulsifier Stability: Improving the Odds **

1) The type of vanilla used depends on? The type of vanilla used depends on the product, the ingredients in the base formulation, and the desired flavor profile. 2) Where is vanilla come? Vanilla comes from the fruit pods of a large, climbing tropical vine that is a member of the orchid family. The vanilla orchid is the only one of the 35,000 or more species in this family to produce an edible fruit. Although over 50 species of vanilla orchid exist, only three have been used commercially.
 * The Creation and Use of Vanilla**

1) What is the different between flavour and taste? Flavor is sensorially different from taste. Taste is a function of the taste buds on our tongues, whereas flavor is related to smell. Flavor enhancers may impact the taste and/or flavor of a food. Some enhancers impart an actual flavor that complements the characterizing flavor, but other substances such as MSG, salt and some nucleotides are considered flavor potentiators because they give no flavor of their own at typical usage levels. 2) How flavor masking agents can decrease undesirable notes to help create good tasting profiles in products containing off-flavored ingredients? These agents can disguise bitterness, chalkiness and sourness, and can tone down pungent and metallic notes. Sometimes this flavor improvement is accomplished by heightening a desirable quality, such as sweetness, so that other flavors are less noticeable.
 * Flavor Enhancement**

1) Why High-fructose corn syrup (HFCS) is widely used in industry? HFCS is a good humectant, controls crystallization, supplies a yeast-fermentable substrate, has a low viscosity and blends readily with acids, flavorings and other sweeteners because the syrups have widespread functional uses, including the ability to supply sweetness in beverages, develop sheen and balance the acidity in catsup, and extend the shelf life of baked goods by retaining moisture. 2) Honey has beneficial effects on the four basic tastes. How it is proved? Honey enhanced sweetness intensity, particularly in products with low sweetness levels. It also improved acceptability of sour products like yogurt, citrus beverages and some bakery fillings. Honey also decreased bitterness perception, which can improve savory profiles and products with caffeine and other bitter substances. Additionally, honey reduced saltiness intensity, a benefit in salt-cured products like bacon and other savory foods.
 * Carbohydrate Sweeteners**

1)What is actually polyols?
 * Polyols: Beyond Sweet Taste**

=
Polyols are neither sugars nor alcohols. They are a group of low-digestible carbohydrates, similar in structure to sugar molecules, except for the substitution of a hydroxyl group in place of the aldehyde group found on sugars.=====

=
All polyols exhibit negative heats of solution that energy is needed to dissolve the crystals; thus, they absorb the surrounding energy, which lowers the temperature or cools the solution. In the mouth, this produces a pleasant cooling effect. Each polyol has a different level of cooling sensation.=====

**The Many Benefits of Salt**
1) Explain how the salt shaking up the flavour? It is because salt affects the way we perceive other tastes it often can be added to food products to balance the flavor. For examples,salt gives  mouthfeel. Salted products were perceived as thicker or less watery. Then, it also gives sweetness by adding salt enhanced the sweetness, in some  cases to a higher degree than the increase in saltiness and last but not least, salt gives Flavor balance. Salt rounded out the balance, blended flavors  together and increased the perception of flavor intensity.

=
In processed meat, for example, salt solubilizes the salt-soluble proteins in the muscle. This results in the formation of a matrix that binds the meat particles together, retains water and acts as an emulsifier. Insufficient salt reduces yields and often results in fat and jelly pockets on the surface of the product. Adding salt helps provide an acceptable texture. **Salt by the Sea**  1) What are the trace mineral normally contain in the sea salt?  =====

Some grades of sea salt are not as refined as table salt and can contain some trace minerals, including iron, calcium, magnesium, manganese potassium, zinc and iodine.
2) Purified sea salt with yellow prussiate of soda (YPS) are useful for? This variety of purified sea salt has improved caking resistance and is particularly useful for dry salt dispensing or brining, and in baking, cheese manufacturing and meat processing.

=
As a product’s pH is lowered, the amount of an organic acid in its undissociated form increases. The undissociated forms have the greatest ability to keep microbial growth under control. Some organic acids, such as benzoic and sorbic acid, are extremely effective microbial inhibitors and are considered preservatives. =====

=
Reducing a product’s pH also helps minimize the amount of heat needed for processing, which in turn protects the texture and flavor of foods. Food-grade acids also perform as leavening agents, improve foam and color stability, inactivate degradation enzymes, function as anticoagulants, and aid in gel formation and the curing of meat. =====

=
Advantages of using enzymes is that they are specific and do not interact with other components in the food or beverage and by catalyzing the same reactions repeatedly as long as the substrate is available enzymes can be used at very low concentration. Eventually, as the end products of the enzyme reaction increase in concentration, the reaction is temporarily inhibited by feedback inhibition. For example, if an enzyme catalyzes the breakdown of polymer into glucose, high levels of glucose will likely begin to inhibit the enzyme activity.=====

=
Amylases will damage starch granules absorb more water than intact granules. This ability is reduced when the damaged granules are acted upon by amylases. With their ability to immobilize water reduced, the damaged granules release free water which softens the dough and makes it more mobile.=====