Weekly+Lecture+Summary+LSF

__Week 1-week 5__ From week1-5,we concentrate in gums and stabilizers.So,what is hydrocolloid?Hydrocolloids also known as gum and stabilizers.Food colloids is a range of polysaccharides and proteins.The function of hydrocolloid are thickening agants,gelling or texturizing agents,stabilise the emulsion,suspension on particulates,control of crystallisation,encapsulation and formation of film.

jelly is from agar or carrageenan

There is different substitution on gums.Different subsitution on gums give different function.

gum arabic

carragenan for soft sweet

__Week 6__ This week learn about emulsifier.Emulsifier are substances which reduce the surface tension at the interface of two normally immisible phases,allowing them to mix and form emulsion.

parrafin wax emulsifier mayonnaise without emulsifier

__Week 7__ We still study the emulsifier and how its work .We also study the food acidulants. The pH of a food is a measure of its acidity, alkalinity or neutrality. Living tissues contain solutions called buffers which help to keep a constant pH inside cells. Many natural foods are acidic. For example, oranges, lemons, apples, tomatoes, cheese and yoghurt contain natural acids, such as citric acid, that give them their characteristically sharp taste. || Many fruits contain natural acids that give them a sharp taste || Acids, alkalis and buffers have important roles in the food industry. Acids have been used for centuries as important contributors to flavour and the acid environment they produce prevents the growth of many microorganisms. Bicarbonates, particularly bicarbonate of soda, are used as mild alkalis whilst phosphates are used for their buffering action as well as for their characteristic taste. As the food industry has developed, so has the growth in production of processed foods. Many of these need the inclusion of an acidulant to give an acidic or sour taste
 * Acidulants are additives that give a sharp taste to foods. They also assist in the setting of gels and to act as preservatives.