AISHAH's+summary+of+learning

Today, __**12 JULAI 2010 **__ , I learn about...  5 reason of food spoilage which is :- Food Additive -> improve its presentation & nutritional value then..everyone must buy THE FOOD REGULATION 1985 from popular book store.. **.
 * microbial reaction  = everywhere/grow rapidly/can become hazardous
 * enzymatic reaction  = harvest food cause physical & chemically change/common spoilage is enzymatic browning(polyphenol oxidase)
 * chemical reaction  = rancidity (refer to fish ingredient)/nonenzymic browning(maillard reaction)
 * physical  = crystallization(ex:sugar from sugar cane)/recrystallization:ice cream/phase changes,lose of entrapped flavor
 * mechanical  = packaging damage/handling vibration

What is  GRAS ??? ** it is stands for Generally Regarded As Safe --> additive used for a long time without apparent harm (ex:KBR,potassium bromate) **

 EMULSIFIER : prevent separation of immiscible phase HYDROCOLLOID : gelatin, pectin, starch, guar gum (high viscosity even very low concentration) STABILIZER & THICKENER : control consistency of liquid, suspending, setting, gelling, bulking... i also learn that bulking is to be or appear to be massive in terms of size, volume, or importance
 * FDA** stands for Food, Drugs Administration

Today, **__19 JULAI 2010 __**, i learn ... **FLAVORING ** : <span style="color: #17ff00; font-family: 'Comic Sans MS',cursive; font-size: 121%;">impart the characteristic flavor, augment, complement, modify flavor, mask the original flavor <span style="font-family: 'Comic Sans MS',cursive; font-size: 110%;"> <span style="font-family: 'Comic Sans MS',cursive; font-size: 110%;">**ACIDULANTS** : <span style="color: #17ff00; font-family: 'Comic Sans MS',cursive; font-size: 121%;">serve as buffers(maintain pH), acid, alkalis & neutralizing agent. it affect color, texture & flavor [ex: citric acid, sodium bicarbonate] <span style="font-family: 'Comic Sans MS',cursive; font-size: 110%;"> <span style="color: #ff0015; font-family: Verdana,Geneva,sans-serif; font-size: 130%;"> //<span style="color: #ff0015; font-family: 'Times New Roman',Times,serif; font-size: 185.9%;">*All food in the world can be divided to 2 {with the middle pH is 4.5} // <span style="font-family: 'Comic Sans MS',cursive; font-size: 110%;"> <span style="color: #0000ff; font-family: Impact,Charcoal,sans-serif; font-size: 130%;"> ~ How to make food stay longer? <span style="color: #ff00ff; font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif;">~ Add preservative is not a most suitable answer... we must know the __**<span style="color: #ff0072; font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 110%;">composition **__<span style="color: #ff00ff; font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 110%;"> and the __**<span style="color: #ff0072; font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 110%;">pH **__<span style="color: #ff00ff; font-family: 'Palatino Linotype','Book Antiqua',Palatino,serif; font-size: 110%;"> of the food first then we can apply any process.
 * ADDITIVE** : ** enzyme as an additive **
 * **<span style="color: #17ff00; font-family: 'Comic Sans MS',cursive; font-size: 110%;">prolong the freshness of bread **
 * **<span style="color: #17ff00; font-family: 'Comic Sans MS',cursive; font-size: 110%;">enhance the browning of the crust **
 * **<span style="color: #17ff00; font-family: 'Comic Sans MS',cursive; font-size: 110%;">ensure sufficient supply of permentable sugars in frozen dough **
 * ** Low Acid Food (high pH) **
 * ** High Acid Food (low pH) **
 * COLORING** : the first thing we judge before we consume, it is an indication of taste & flavors quality, and divide to synthetic and natural color
 * PRESERVATIVE** : ** capable of inhibiting, retarding, arresting the growth of microorganism **<span style="font-family: 'Comic Sans MS',cursive; font-size: 110%;">

<span style="color: #000000; font-family: Arial,Helvetica,sans-serif;">**ANTI BROWNING AGENT** <span style="color: #008000; font-family: 'Comic Sans MS',cursive; font-size: 132%;"> : <span style="color: #17ff00; font-family: 'Comic Sans MS',cursive; font-size: 132%;"> retard enzymatic browning by adding citric acid, vitamin C, or sodium sulphite which will deactivate the enzyme by <span style="color: #008000; font-family: 'Comic Sans MS',cursive; font-size: 132%;">denature the protein <span style="color: #000000; font-family: Arial,Helvetica,sans-serif;">**DOUGH CONDITIONER** <span style="color: #008000; font-family: 'Comic Sans MS',cursive; font-size: 132%;"> : modify protein & starch, improved properties <span style="color: #000000; font-family: Arial,Helvetica,sans-serif;">**ANTI CAKING AGENT** <span style="color: #008000; font-family: 'Comic Sans MS',cursive; font-size: 132%;"> : prevent caking, lumping & agglomeration which added to dry ingredient <span style="color: #000000; font-family: Arial,Helvetica,sans-serif; font-size: 110%;">**HUMECTANT** <span style="color: #008000; font-family: 'Comic Sans MS',cursive; font-size: 132%;"> : retention of moisture & prevent the drying out of certain type of confection <span style="color: #000000; font-family: Arial,Helvetica,sans-serif; font-size: 110%;">**SWEETENER** <span style="color: #008000; font-family: 'Comic Sans MS',cursive; font-size: 132%;"> : hydrolyzed starch, divide to 2 = <span style="color: #008000; font-family: 'Comic Sans MS',cursive; font-size: 120%;">** nutritive sweetener ** and  <span style="font-family: 'Comic Sans MS',cursive;">** non nutritive sweetener **