Q+n+A

__ Gums and stabilizers __ 1. Why are gums and stabilizers popular among food manufacturers? Food manufacturers rely upon gelling agents to obtain desirable textures and viscosity in a wide variety of food products. Gums and stabilizers also help in maintaining texture in food thus increased the shelf - life of processed food through its special chemical properties and also the physical properties.

2. Why do food manufacturers have to consider the type of hydrocolloids used in their food? Different hydrocolloids possessed different kind of function. Using the right type of hydrocolloids will help improve the texture and viscosity of food. The main factors that we have to consider when chossing hydrocolloids include the type of food emulsions, pH, and the types of processed, (cold or hot).

__ Emulsifiers __ 1. Why emulsifiers are present in a wide range of food? Emulsifiers are present in a wide range of food because it has many functions. Besides helping oil and water to remain in stable emulsions, they also help in aeration, protein strengthening, starch complexing (which is very useful in production of baked goods), crystal modification, instantizing, and also as a release agent.

2. Among the most commonly used emulsifier include lecithin. What is so special about lecithin that makes it so popular? Lecithin molecules are amphilphilic and thus are emulsifiers for both water-in-oil and oil-in-water dispersions. It is frequently used in bakery products, but more and more food producer claimed that lecithins are included in their products. This is because lecithins goes beyond its usual emulsification function in products. It helps reduce sugar crystallization, aid in moisture retention, can be used to reduce the requirement of egg yolk in bakery products, reduce syneresis or water separation in pudding-type filling, and in powered beverages, it helps disperse the various ingredients.

__ Food flavours __ 1. Besides adding various flavour to food, what other effects are imposed to food flavours? Although food flavours are used in a small amount, it is enough to impart a negative effect on food. One of the key issue include colour changes, depending on the usage level. Undesirable flavour changes due to chemical reactions may also influence the taste of the final food product.

2. What are the applications of vanilla in food industry? Most vanilla used in the food industry is in dairy products (ice-cream), beverages (cola), baked goods and confections. Vanilla is also used as a background note or flavour enhancer.

__ Sweeteners __ 1. In addition to their use in the production of low and reduced calorie foods, what are other benefits of polyols? Polyols bring benefits to consumers that extend beyond sweet taste, it offer important health benefits. Among the major health benefits include calorie control, maintaining good oral health, maintaining or reducing weight and reducing total glycemic load of their diets. Polyols also provide numerous functional benefits to foods, including improved sensory characteristic, increased temperature stability, enhanced moisture control, precise crystallization properties and longer shelf stability.

2. What are reasons that promote us to remove sugars in the diet? Several reasons for switching sweeteners exist, including weight control, reduction of dental caries, reduction of calories, shelf-life issues and processing issues.

__ Salt __ 1. Besides the salty or saline taste that sodium chloride produces, how does addition of salts affects the overall flavour of food? A small amount of salt added in food can affects the overall flavour of food products in five areas, that is create a more luxurious mouthfeel because salted products were perceived as thicker or less watery, adding salt also enhanced the sweetness, salt can also decreased or masked metallic or chemical off-notes, it also acts as an flavour balance and last but not least, it increase in the perception of saltiness.

2. What are some of the functional role of salt in food? Besides enhancing flavour, salt also acts as a functional ingredient in contributing to the texture and structure of food by reacting with proteins, controlling fermentation and lending preservation by altering aw and osmotic pressure.

__ Acidulants __ 1. What are the functions of acidulants? Today, acidifier additives are used for flavouring, health benefits and other functions besides food preservations. They can also be used to impact the colour of products.

2. What are the functions of acidulants in hot pack products? Acidulants act as the pH controller, antioxidants, prevents browning, and also possess antimicrobial properties.

__ Protein ingredients __ 1. What are the main function of proteins? Proteins serve a dual purpose: functional nutrition and product functionality. Proteins are the building blocks of the human body, they carry oxygen and acts as the antibodies that keep us healthy. They are also the enzymes that helps in digesting. In addition, proteins play an important role in giving structure and stability to food. Their roles include emulsifiers, foaming agents, gels and water binders, depending on the type of food they act on.

2. What is the main consideration when choosing proteins for fat-replacement system? The choice depends largely on the desired texture and mouthfeel of the finished product.

__ Food colours __ 1. What are the key considerations when choosing colour for specific application? a. Effects of manufacturing processes b. Fortification beyond vitamin C c. Shelflife of the product

2. What are the advantages of natural colourants compared to artificial colourants? a. They can yield hues unattainable with certified colours b. Have special physical properties that are not achieveable with synthetic colourants, eg.many natural colourants are oil-soluble.

__ Dough/Bread conditioners __ 1. Other than protease, what other ingredients can help improve the texture of confections products? New developments in bread ingredient technology provide bakers with dough conditioners that make the flour perform better as if it has higher protein content. Dough conditioners provide optimum characteristics in bakery products such as improved volume, softness, machinability, crumb structure and freeze or thaw stability, as well as reduced staling.

2. What should we take notice when we are baking cookies? The pH, adhesion properties, density, viscosity, temperature and dextrose equivalent of different liquids and batters should be adjusted to make a perfect match.

__ Leavening agent __ 1. How to distinguish baking ammonia from baking soda and baking powder? The following characteristics of baking ammonia can distinguish it from baking soda and baking powder: a. not very reactive at room temperature b. reacts rapidly in the presence of water and heat c. increase uniformity and spread in cookies d. increase browning e. provides for a crisp, porous crumb f. develop a very strong odor during baking g. adds an ammonia off-flavor to still-moist baked goods

2. List out five leavening agents available to baker. a. dry yeast b. sourdough starter c. baking soda d. baking powder e. calcium phosphate

__ Maltodextrins __ 1. What are the main functions of maltodextrins? In addition to their traditional role as bulking agents and carriers, maltodextrins have taken role as fat replacers, nutrition supplements and high-tech film formers in a multitude of applications.

2. As dextrose equivalent (DE) decreases, what characteristic will increase? Molecular weight, viscosity, cohesiveness, film-forming properties and also prevention of large sugar-crystal formation.

__ Enzymes __ 1. What are the advantages of using enzymes for food processors? a. They are specific and do not interact with other components in the food or beverages b. The turnover property of enzyme c. Can be used at very low concentration

2. What is the main function of enzymes in baked products? Extending shelf - life in baked goods through slowing starch retrogradation.

__ Functional / Nutraceuticals Ingredients __ 1. List out examples of nutraceuticals food. Sports drinks and bars, enriched cereals, breads, fortified snack foods, baby foods, enriched soymilk and prepared meals.

2. What is the purpose that pushes the marketing of nutraceutical beverages? Nutraceutical beverages that emerge on the market typically reflect the current health concerns of consumers, including brain health, heart health, immunity, energy and woman's health.