Food Ingredient Recap

Below are examples of natural colourant, except:

• Bixin

• Anatto

• Congo Red

• Chlorophylls

Natural colourants are sensitive to the following factors (more than one answer)

• pH

• Temperature

• Oxygen

• Light

Caking phenomenon will cause _________ to the food product ( more than one answer)

• Increase in crispiness

• Reduce in flow property

• Poor rehydration & dispersity of product

• Intensify the flavour of product

Stickiness is caused by 2 kinds of interactions.

• Plasticizing effect

• Cohesion

• Compression

• Adhesion

Enriched foods means .......

• nutrients are added to food that don't naturally occur in the food

• increasing the amount of vitamins from the original amount

• nutrients are loss during processing are added back

Some criteria for effective food fortification are .... (more than one answer)

• nutrient is likely to be consumed in quantities that will make significant contribution to the diet

• the food should be high-cost food product

• the intake of the nutrients should be below desirable level in the diets of significant number of people

• the nutrients are perishable and not stable under processing

Advantages of using oleoresins are... (more than one answer)

• Free from physical impurities

• Standardization of colour, flavour and physical properties

• Concentration cannot be diluted

• Higher load of microbiological contaminants

In hydrocolloid, higher degree of substitution means the hydrocolloid is .........

• faster to hydrate

• slower to hydrate

• higher molecular weight

• higher viscosity