TECHNOLOGY EDUCATION Technology & Living
|
|
- Magdalene Burns
- 5 years ago
- Views:
Transcription
1 TECHNOLOGY EDUCATION Technology & Living Food Science and Technology Strand Elective (c): Food Product Development I Types of Food Industries II Factors to be considered in R&D of Food Products Albert P N Chan 陳伯南 - Chairman of Hong Kong Food Science & Technology Association - Part-time time Lecturer: HKU, CUHK MSc food prog. - Director of M&S Companies July 7,
2 I TYPE OF FOOD INDUSTRIES 1.1 Beverage 1.2 Confectionery 1.3 Dairies 1.4 Bakery 1.5 Dessert 1.6 Sauce, Dressing and Soup 1.7 Meat Processing 1.8 Nutraceuticals 1.9 Restaurant Dishes 2
3 1.1 Beverage Hard Drinks (alcoholic) Liquors like Brandy, whiskey etc. Wine: red, white, rose Chinese wine Beer Soft Drinks Carbonated drink Fruit juice Cordial Non-alcoholic wine or beer Functional Drinks 3
4 Components of beverages Water Sugar, about 12% Acid, usually citric acid to ph Fruit content, in form of fruit juice, juice concentrate (65 Brix), puree, or flavour emulsion (e.g. orange) or straight flavour (e.g. coca cola) Vitamin C 4
5 Sugar Function: bulking agent, viscosity, sweetener; solid content, preservation, mouthfeel. Sweetness perception: < 8% not sweet 8-18% proportional > 18% very sweet Sucrose glucose + fructose Over consumption: cause diabetes mellitus, obesity, syndrome X. Sugar replacers polyols (xylitol, sorbitol, isomalt): sweetness %. artificial intense sweeteners (aspartame, sucralose): sweetness X. thickener / mouthfeel: pectin, malto-dextrin. 5
6 Carbonated drink Main ingredient is flavour, 0.1% dissolved/blended into carbonated sugar solution. Orange drink: orange flavour emulsion, made of orange oil in water emulsified with Gum Acacia or special modified starch, colour Sunset yellow, citric acid and sugar added. Coca Cola: cola (an African nut) flavour; phosphoric acid, caramel (dark brown colour). Normally no preservative in low ph and CO 2 environment. 6
7 Fruit juice and cordial Straight fruit juice. Dilute fruit juice concentrate with water, add sugar. Low fruit juice content known as juice drink. Preservative sodium benzoate + SO 2 (sodium metabisulphite) added usually. Cordial is juice concentrate + sugar syrup, for preparing ready juice drink by adding water, usually 1+4. Functional drinks Extracts of Herbal or TCM (Traditional Chinese Medicine) dissolved in water, little sugar, packaged. 7
8 Packaging In glass bottle In plastic container In tetrabrix Sterilization UHT Ultra High Temperature HTST High Temperature Short Time 8
9 1.2 Confectionery Hard boiled: moulded and deposited Soft gummy: gelatin, starch, Gum Arabic, carrageenan Toffee and nougat Fibre candy Chewing gum: conventional and sugarless 9
10 Hard boiled Formed by solidification of super saturated sugar solution. Mould candy: sugar solution + flavour + acid (citric) flapping mould cutting (128 C). Deposited candy: dissolve flavour + acid (lactic) + flavour deposit to mould (150 C). Herbal drops Soft candies Formed by gelling of various concentrated solution: starch candy use amylo-pectin starch + xanthan. gelatin animal protein, from beef skin or bone or pig skin. Gum Arabic very elastic agar or carrageenan excellent bite character 10
11 Sugar replacer A mixture of isomalt (sucrose like property), xylitol (low price), sorbitol (viscosity), aspartame or sucralose. Toffee Soft gelatin candy with milk added, pull to form and cut. Nougat Sugar syrup + nuts + milk solidify knife cut. 11
12 Chewing gum Conventional: Gum base + plasticizer (glycerin) + sugar + flavour + acid cook stir to mix sheeting cut Health version: sugar substituted with replacers mould sugar coating 12
13 1.3 Dairies Milk Ice cream and sherbet Yoghurt Soya milk 13
14 Milk Composition protein (casein + whey lactoglobulin), fat, lactose, water. Fresh milk silver seal, pasteurized/sterilized. Reconstituted milk recombine all ingredients, add stabilizer. Milk on stirring fat separated butter. Lowering ph to 4.2 casein separated cheese Concentrate and de-water whey solution lactose WPC Whey Protein Concentrate 14
15 Icecream and sherbert Ice cream milk solid 11%, milk fat 8-12%, sugar 12%, flavour, acid, colour, water (fruit/nut pieces) homogenization freezing temperature whipping package cold storage. whipping: over-run , stabilizer needed. Sherbet lowering both milk solid and fat content to 2-3%. 15
16 Yoghurt Milk + extra milk powder + sugar homogenise add culture. Culture converts lactose to lactic acid. Culture multiplies to probiotics. Solid yoghurt (spoonable) and drink yoghurt (e.g. Yakult). Flavour and stabilizer added. 16
17 Soya milk Composition is comparable to milk: soya protein, soya oil, soya sugar (stachyose and raffinose), water. Stachyose (tetra-saccharide) is a LM soluble fibre and prebiotics. Consuming milk protein may not be health positive, soya milk is a good alternative. Soya isoflavone is a plant female hormone. 17
18 1.4 Bakery Bakery product is produced by gas raising of matrix formed by hydration of flour, which is a mixture of protein (gluten) and starch. Gluten Low, medium and high gluten flour (protein %) Main bakery goods bread, cake, biscuit & cookie, Chinese puff. Relating ingredients: Shortening, vegetable oil hydrogenated to solid at room temperature, contains trans-fatty acids. Vanilla is a popular flavour, aroma from vanillin or ethyl vanillin. 18
19 Bread High gluten flour raised by yeast. Yeast type: active, dormant and deep frozen. Flour + water + yeast + (sugar/butter/egg) knead dough shaping stand oven. While standing and early stage of oven, yeast decompose flour starch (and/or sugar) to CO 2 and alcohol. 19
20 Cake Flour (low gluten) + water + sugar + butter. Raise by chemical reaction of leavening agent, e.g. baking soda, to liberate CO 2. Chiffon cake, various flavours e.g. vanilla, chocolate, lemon, strawberry. Pastry is cake decorated with jellies and glazing. Biscuit & cookies: various grade flours and fat levels various texture. Chinese puffs are similar, but raising by action of steam. 20
21 1.5 Dessert Will discuss on gelatin replacement sugar replacement Main types of dessert: jelly and pudding, Chinese sweet soup. 21
22 Gelatin replacement Two types of jelly desserts agar and gelation, latter more popular. Other ingredients: sugar, acid, colour, flavour, and milk (for pudding) or egg (for custard). Gelatin % in solution to gel, melt at room temperature. Improved version: carrageenan 1.2% to replace gelatin, not melting at room temperature (konjac + carrageenan) 0.6%. 22
23 Sugar replacement For all desserts, can replace sugar by isomalt equal weight plus intense sweetener. 23
24 1.6 Sauce, dressing and soup Sauce: soya, oyster, chili, mustard, worchestershire, etc., usually not oil/fat containing; starch as thickener. Gravy: sauce formed by meat juice secreted during cooking; salt, wine, spice, starch added; immediate serving. Dressing: for salad, usually contain high proportion of oil. Dip: dressing-like for snack to uptake. Soup and soup powder. 24
25 Thickener for sauces Starch pasting to form gel by heat retrograde. Can be corrected by xanthan, protect starch gel and express pseudoplastic rheology. Oil replacer for dressing High portion of oil is replaced by various hydrocolloids like carrageenan, xanthan and konjac in water solution. Their molecular structure mimics oil/fat globules. Soup HVP (Hydrolysed Vegetable Proteins) and Yeast Extracts to replace majority of meat extracts. 25
26 1.7 Meat processing Ham, meat loaf, sausage. High fat and cholesterol is unfavourable to health. Mainly for sausage, in many places meat protein is replaced by vegetarian proteins, such as TVP (Texturized Vegetable Protein) from soya, also SPC (Soya Protein Concentrate). Meat juice with binding property can be supplemented with hydrocolloid solution such as konjac and carrageenan. further supplemented by natural vegetarian flavours such as yeast extract. Fabricated meats containing high proportion of vegetarian protein is expected in popularity. 26
27 1.8 Nutraceuticals Functional foods are foods with added health attribute ingredients, such as vitamin, mineral, herbs, TCM, fibre, natural vegetable extracts. Nutraceuticals are pharmaceutical forms, containing extracts or concentrates of functional ingredients. Forms are capsules (hard and soft), tablets and sachet powders. Nutraceuticals are not medicine and foods; they are something in between. Development of nutraceuticals: Mainly study and selection of various functional ingredients in complimentary for specific health benefits. 27
28 1.9 Restaurant dishes Due to competition, restaurant of individual owner is difficult to survive. Chain restaurants take the benefit of central management, chef art, and purchasing; thus tremendous cost saving. Furthermore, central kitchen prepares intermediate products to distribute to various branch restaurants. Production include marination, washing, shaping, breading, and sauce making. It is in fact a small factory. Some central kitchen has developed to industial scale to produce cakes (mooncakes), desserts etc. 28
29 II FACTORS TO BE CONSIDERED IN R&D OF FOOD PRODUCTS 2.1 External Factors The interaction between food industry with environment to determine the nature of producers. 2.2 Trends in the Marketplace To determine the final result of R&D effort so as to maximize market environment. 2.3 Internal Factors The interaction between producer with R&D model to produce the most ideal marketable items. 29
30 2.1 External Factors Various external factors Positioning of food producers 30
31 2.1.1 Various external factors To determine the type and nature of company Economic environment Whether our society is a rich or poor one, gap between different income groups etc. These affect consumer demands for luxury or necessity foods, convenient or sophisticated preparation for particular culinary art and taste. Ecological environment Whether society is prepared to accept healthy, organic or non-gm foods. Technology environment Whether sophisticated or advanced machineries / equipment available for foods, like nano-technology. Specific purpose The manufacturing is not for commercial but for specificity, like space mission, military. 31
32 2.1.2 Positioning of food producers Company vision identification What can you attain with confidence? Company mission What is your scope to offer to society? Company operation philosophy. Hidden guidelines to management. Company personnel structure. Functional departments and personnel chart. 32
33 2.2 Trends in the Marketplace To determine the type and nature of model identification The marketing 4 P s Trends Value added convenience foods Food product marketing practice Form of business Globalization of food trade 33
34 2.2.1 The Marketing 4 P s Product Price Place Promotion 34
35 2.2.2 Trends Emerging technology: sterilization by high pressure, by high voltage, by microwave. biotechnology enzymic conversion nanotechnology Ecologically sustainable production method biodegradable plastic wares organic farming Health enhancing foods fibre foods, functional foods, enzymic foods, pre-/probiotics. 35
36 2.2.3 Value added convenience foods TV dinner, deep frozen dishes Assorted soup packs Instant noodle with soup sachets Food product marketing practice Nutritional labelling Form of business Cottage industry Office HK, factory China Multi-national operation Stock market listed public company Globalization of food trade CEPA Economic circle Various trade agreement 36
37 2.3 Internal factors To modify model product development Personal expertise Production facilities Financial situation Company image Consolidation of all beneficial factors 37
38 2.3.1 Personal expertise Management Technical production quality control and assurance product development Sales and marketing Production facilities Environment, providing transportation, electricity, water, waste water treatment. Manufacturing space Machineries and equipment 38
39 2.3.3 Financial situation Source private or public Amount Company profit/loss position Company image Consolidation of all beneficial factors R&D build up model Modified by marketing Modified by management Birth of developed food 39
40 THANK YOU 40
HYDROCOLLOIDS. Comprehensive product lines designed for real-world processing needs. BEGIN HOME CARGILL ADVANTAGE PRODUCT PORTFOLIO FOOD APPLICATIONS
HYDROCOLLOIDS Comprehensive product lines designed for real-world processing needs. BEGIN Cargill Advantage Why Cargill? Trusted ingredient expert with a broad portfolio of products and services Deep R&D
More informationThe Discovery Diet DAIRY FREE GRAIN FREE GLUTEN FREE. Forbidden Lists. Lisa Stimmer
GLUTEN FREE GRAIN FREE DAIRY FREE s Lisa Stimmer 2014 www.eatingforvitalitydiet.com 55 Certain foods contain hidden sources of your forbidden foods. These foods are not safe on your Discovery Diet. Take
More informationBACON: Pork, Water, contains less than 2% of Salt, Sugar, Smoke Flavour, Sodium Phosphates, Sodium Erythorbate (made from sugar), Sodium Nitrite.
This list is compiled based on product information provided by Subway approved food manufacturers. Every effort is made to keep this information current however it is possible that ingredient changes and
More informationGELATIN in dairy products
GELATIN in dairy products Gelatin in dairy products Gelatin is particularly well suited for use in dairy products thanks to its compatibility with milk proteins and its functional properties. It provides
More informationBakery - Alessi. NUTRITION GUIDE (Based on U.S. formulations as of date of posting)
Bakery - Alessi Serving Size Calories NUTRITION GUIDE (Based on U.S. formulations as of date of posting) Apple Fritter 1 fritter 390 45 4.5 3 0 115 890 80 2 47 8 Apple Turnover 1 turnover 500 230 26 14
More informationBINDING. Functional properties of food
BINDING AERATION CARAMELISATION SHORTENING Functional properties of food COAGULATION HHYDROGENATION CRYSTALISATION DEXTRINISATION GELATINISATION FERMENTATION EMULSIFICATION To make successful products,
More informationTABLE V TO PROTOCOL A 1 JORDAN
TABLE V TO PROTOCOL A 1 JORDAN 0403 Buttermilk, curdled milk and cream, yogurt, kephir and other fermented or acidified milk and cream, whether or not concentrated or containing added sugar or other sweetening
More informationApple Hi Pie Last Updated:
Apple Hi Pie Last Updated: 8.29.2016 Apple Hi Pie Serving Size: 1/12 Pie = 1 slice Servings per Container: 12 Calories 350 Calories from fat 170 Fat 18g 30% 8g 41% 0mg 0% Sodium 310mg 13% 13% 39g Dietary
More informationTips for Reducing Sugar in Frozen Dairy & Novelty Desserts
Tips for Reducing Sugar in Frozen Dairy & Novelty Desserts Jon Hopkinson PhD. 2018 Presented at the October 23 2018 Sweetener Systems Conference The products in question Ice Cream Type Frozen Dessert Actively
More informationCREAM COMPLETE SOLUTION
ASTEPO S.r.l. VEGETABLE CREAM COMPLETE SOLUTION Copyright 2009 We have realized and acquired a unique expertise in the preparation of vegetable cream. This is a presentation of what we can supply to our
More informationWaitrose Ltd, Bracknell, RG12 8YA
Waitrose stock number 866678 ame Waitrose Christmas Gift Box et quantity 1 Manufacturer s name and address Further statements Waitrose Ltd, Bracknell, RG12 8A Contents (refer to following sheets for individual
More informationFOOD & DRINK SPECIFICATION
FOOD & DRINK SPECIFICATION Product Name The Christmas Pantry Ingredients Abbazia Prosecco 75cl (Italy) 11% VOL Santa Carolina Cabernet Sauvignon 75cl (Chile) 12.5% Santa Carolina Sauvignon Blanc 75cl (Chile)
More informationTO BULK ICE CREAM SCOOPING ACCOUNTS:
TO BULK ICE CREAM SCOOPING ACCOUNTS: Government regulations require that ice cream manufacturers supply, at the point of sale, information regarding the complete ingredient list for all flavours of bulk
More informationHAND BOOK OF ICE CREAM TECHNOLOGY AND FORMULAE
HAND BOOK OF ICE CREAM TECHNOLOGY AND FORMULAE Click to enlarge DescriptionAdditional ImagesReviews (0)Related Books The book covers Introduction, Nutritional Value and Classification of Ice Cream, Composition
More informationPëctin HM YELLOW Pëctin LM ECO LOW CALORIE Pëctin LM LACTIC Pëctin LM NAPPAGE. Güar Inülin Inülin WAXY Xanthän Xanthän INSTANT.
PRODUCTS BROCHURE TÖUFOOD DOSSIER TÖUFOOD PRODUCTS RANGE Emulsifiers Gelling agents Pectins Thickeners Starches Egg and Dairy Salts Maltodextrins Sugars Polyols Lëcitin Agär Agär ECO Agär ELASTIC Algïnate
More informationTHE INTRODUCTION OF ASPARTAME
THE INTRODUCTION OF ASPARTAME A) INTRODUCTION : 1. Aspartame was an accidental discovery by Mr. James Schlatter, a chemist from the company, M/s. G.D. Searle & Company in the year 1965. 2. G.D. Searle
More informationGourmet. Winter/Spring Cheryl's Cookies. Sugar Free Vanilla Caramel with Sea Salt - 4pc Net Wt 2.5oz (70g)
Sugar Free Vanilla Caramel with Sea Salt - 4pc Net Wt 2.5oz (70g) INGREDIENTS Maltitol Syrup, Maltitol, Sorbitol, Cocoa Butter, Evaporated Milk (with Dipotassium Phosphate, Carrageenn and Vitamin D3),
More informationMcDonald s Australia McCafe Allergen - Ingredients - Nutrition Information
McDonald s Australia McCafe Allergen - Ingredients - Nutrition Information Information correct as at August 2017. At McDonald's we believe in the nutritional principals of balance, variety and moderation
More informationCONCENTRATED MILK. Dairy Processing Technology 2012/2013
CONCENTRATED MILK Dairy Processing Technology 2012/2013 Introduction Concentrated milks are liquid milk preserves with a considerably reduced water content. Water removal is done by evaporation. Two type
More informationNutrition 1 amino acids The chemical building blocks of proteins. 2 ascorbic acid Vitamin C 3 BMR Basal metabolism, or the rate of energy use by the
C ULINARY ARTS Nutrition 1 amino acids The chemical building blocks of proteins. 2 ascorbic acid Vitamin C 3 BMR Basal metabolism, or the rate of energy use by the body for automatic processes. 4 calcium
More informationSticking and mold control. TIA Tech 2017 Los Angeles, California Steve Bright
Sticking and mold control TIA Tech 2017 Los Angeles, California Steve Bright Sticking Package Sticking Defined: Two or more tortillas that will not separate from each other without tearing or ripping after
More informationFOOD & DRINK SPECIFICATION
FOOD & DRINK SPECIFICATION Product Name Festive Greetings Ingredients Montelago Cosecha Jumilla Red 75cl (Spain) Montelago Cosecha Jumilla White 75cl (Spain) Seasonal Mulled Wine 70cl Award Winning Plum
More informationCalories from Fat (g) Total Fat (g) Saturated Fat (g) Trans Fat (g)
Artisan Baked Goods Nutritional Information (Illinois) Peet s has selected experienced, local bakeries to create a wide selection of baked goods in the tradition of Artisans made by hand, in small batches
More informationBAKERY INFORMATION ENF
BAKERY INFORMATION ENF 6640 White Bloomer Fortified Wheat Flour, Water, Yeast, Salt, Bloomer Improver, Calcium Sulphate, Rapeseed Oil, Soy Flour, Palm Oil, Enzymes, Ascorbic Acid. 259kcal/1102 kj Fat 1.3g
More informationChristmas Stocking. Packer: Virginia Hayward Ltd. Suitable for nut allergy sufferers. Suitable for gluten allergy sufferers
John Lewis Stock umber 54600172 ame Contents et Quantity Free from alcohol Christmas Stocking 1. Image on Food Iced Gingerbread Reindeer 50g 2. Crème d Or Milk Chocolate Gold Coins 50g 3. STAS Chocolatier
More informationMini Exotic Assortment
Product Name Mini Exotic Assortment Description Shelf Life Lot Code Numbering Serving Size (Portion) Ingredients The Case of Mini Exotic Assortment contains seven different Mini Pastries: Green Apple (7),
More informationTWELFTH SCHEDULE (regulation 87 (1), (3) and (4) (a)) MAXIMUM PROPORTION OF PRESERVATIVE IN SPECIFIED FOOD
TWELFTH SCHEDULE (regulation 87 (1), (3) and (4) (a)) MAXIMUM PROPORTION OF PRESERVATIVE IN SPECIFIED FOOD COLUMN 1 COLUMN 2 COLUMN 3 Batter Sorbic acid (E200) 2000 Beer Alcohol-free beer in keg Either
More informationFOOD & DRINK SPECIFICATION
FOOD & DRINK SPECIFICATION Product Name The Christmas Box Ingredients Taste Luxury Mince Pies Mincemeat (Apple Pulp in Potassium Sorbate, Sultana, Sugar, Glucose Syrup, Currants, Candied Peel, Vegetable
More informationGREEN VEGAN CONFECTIONERY FOR ALL
GREEN VEGAN CONFECTIONERY FOR ALL Expand your target group and save cost by choosing a 100% vegan solution 1 Avebe P.O. Box 15 9640 AA Veendam The Netherlands Green Vegan Confectionery for All_Eur_V03
More informationConfectionery Acidulants
Confectionery Acidulants Daniel Sortwell Bartek Ingredients Inc. Ontario, Canada Confectionery acidulant trends Usage of acidulant combinations Usage of high intensity sweeteners Improve confectionery
More informationSaturated Fat (g) Trans Fat (g)
Artisan Baked Goods Nutritional Information (Illinois) Peet s has selected experienced, local bakeries to create a wide selection of baked goods in the tradition of Artisans made by hand, in small batches
More informationQWIK-FLO SUGARS.
www.asr-group.com 1 INTRODUCING QWIK-FLO Produced by our unique co-crystallisation process, Qwik-Flo Sugars are ASR Group s answer to many problems faced by food manufacturers. Providing solutions for
More informationCalories from Fat (g) Total Fat (g) Saturated Fat (g) Trans Fat (g)
Artisan Baked Goods Nutritional Information (Portland) Peet s has selected experienced, local bakeries to create a wide selection of baked goods in the tradition of Artisans made by hand, in small batches
More informationRestaurant Allergy Information
Tomato & Basil Soup Contains Celery Tomatoes, tomato juice, citric acid, basil, white granulated sugar (100%), Salt, Vegetable Fats (Palm, Shea Butter, Sal Butter), Potato Starch, Yeast Extract, Sugar,
More informationSTAR OF WONDER. Presented in a fluted gift box containing:
STAR OF WONDER Presented in a fluted gift box containing: Prosecco DOC Millesimato Casa Dei Farive Veneto Italy 75cl 11% vol Cambrook Brilliantly Caramelised Sesame Peanuts 85g Cartwright & Butler Black
More informationIngredient, Nutritional and Allergen Information
Plain Popcorn Popping Corn 1620 387 12.9g 77.8g 0.87g 4.45g 0.64g 14.5g 0.008g Peach & Sultana Cherries with Apricot Pieces Sunflower, Pumpkin and Mango, Apricot & Apricots Tropical Delight Assorted Fruit
More informationPremium Carrot Cake Roulade
Premium Carrot Cake Roulade Moist carrot cake sponge rolled with smooth and creamy white chocolate cheesecake. Desserts Frozen Pack Size: 1 x 2.097kg (Pre-cut 1 x 14ptn) Inner Barcode: 5023616468656 Outer
More informationFactors affecting finished products
Factors affecting finished products See separate word document on factors affecting finished product as shown on next slide Too little Less moist Product become stale quicker Less flavour and colour TOO
More informationCalories from Fat (g) Total Fat (g) Saturated Fat (g) Trans Fat (g)
Artisan Baked Goods Nutritional Information (Illinois) Peet s has selected experienced, local bakeries to create a wide selection of baked goods in the tradition of Artisans made by hand, in small batches
More informationMini Chocolate Assortment
Product Name Description Shelf Life Lot Code Numbering Serving Size (Portion) Ingredients Mini Chocolate Assortment The Case of Mini Chocolate Assortment contains seven different Mini Pastries: Passion
More information~ DESSERTCO COOKIE DOUGH ~
~ DESSERTCO COOKIE DOUGH ~ Chocolate chip: Flour, Non Hydrogenated Margarine, Chocolate Chips (Sugar, Chocolate Liquour, Cocoa Butter, Soya Lecithin, Salt), Brown Sugar, White Sugar, Invert Syrup, Whole
More informationCalories from Fat (g) Total Fat (g) Saturated Fat (g) Trans Fat (g)
Artisan Baked Goods Nutritional Information (Colorado) Peet s has selected experienced, local bakeries to create a wide selection of baked goods in the tradition of Artisans made by hand, in small batches
More informationHEALTH & FOOD TECHNOLOGY HIGHER FOOD PRODUCT DEVELOPMENT THE FUNCTIONAL PROPERTIES OF INGREDIENTS. Functional Properties of Ingredients
HEALTH & FOOD TECHNOLOGY HIGHER FOOD PRODUCT DEVELOPMENT THE PROPERTIES OF INGREDIENTS ANDERSON HIGH SCHOOL HIGHER HEALTH & FOOD TECHNOLOGY Page 1 Page Aeration 3,4,5 Binding 3 Caramelisation 4 Coagulation
More informationCHAPTER GELATIN. In this chapter you will learn to
CHAPTER GELATIN In this chapter you will learn to Demonstrate your knowledge and understanding of gelatin: Types of gelatin available How to use gelatin Factors to ensure a successful product 1. INTRODUCTION
More informationBROWN CANE SUGARS.
www.asr-group.com 1 INTRODUCING As the world s largest cane sugar refiner we are able to offer an unparalleled range of brown sugars. Sugars like Soft Browns, Demerara and Muscovado are only available
More informationCOMPLETE CHIROPRACTIC CARE
GROUP 1: EGG Examples of egg products and products containing eggs Eggs, egg whites, egg yolks Dried eggs or egg powder Egg solids must avoid eating, drinking, touching, or smelling the following. Chicken
More informationAll products are approved by the USDA as part of the Smart Snacks Program
All products are approved by the USDA as part of the Smart Snacks Program Working to make kids happier & healthier. PRODUCTS OF HERSHEY CREAMERY CO. NOT AFFILIATED WITH HERSHEY S CHOCOLATE PRODUCTS OF
More informationNUTRITION INFORMATION
NUTRITION INFORMATION This nutrition and ingredient guide was created to help you make informed meal choices when visiting Wendy s. For madeto-order items you can calculate nutrition information by adding
More informationTROUBLESHOOTING GUIDE FLOUR TORTILLAS
Barcelona 2017 TROUBLESHOOTING GUIDE FLOUR TORTILLAS By Steve Bright Tortilla Quality Evaluations Troubleshooting Tortillas Sticking Edges Shapes Staling Rollability / Foldability Mouthfeel Sticking Package
More informationDark & Fruity. Ginger & Apricot
Gourmet Flapjacks Dark & Fruity Gluten free oats, margarine (vegetable oils, water, salt, emulsifier (E475), colours (E100, E160b), flavourings), golden syrup, brown sugar, dates (dates, rice flour) (6%),
More informationnutritional information Revised August
nutritional information Revised August 2010 www.theyogurtspotusa.com Nutritional Facts Serving Size: 1/2 cup 83g Calories %DV Calories from Fat Fat (g) Saturated Fat (g) Trans Fat (g) Cholesterol (mg)
More informationULTRA FRESH SWEET INTRODUCTION
ULTRA FRESH SWEET INTRODUCTION 11/18/2013 Discussion - Ultra Fresh Sweet origin and supporting science - Market perspective Customer - Market perspective Consumer - Science of staling - Ultra Fresh Sweet
More informationBREADS MEAT, POULTRY, SEAFOOD & EGGS. Page 1
This list is compiled based on product information provided by Subway approved food manufacturers. Every effort is made to keep this information current however it is possible that ingredient changes and
More informationContents PART 1 MANAGEMENT OF TECHNOLOGY IN BISCUIT MANUFACTURE
Contents Setting the scene: A history and the position of biscuits - The beginnings of biscuit manufacturing - Ingredients and formulation development - Engineering and useful reading PART 1 MANAGEMENT
More informationCalories from Fat (g) Total Fat (g) Saturated Fat (g) Trans Fat (g)
Artisan Baked Goods Nutritional Information (Portland) Peet s has selected experienced, local bakeries to create a wide selection of baked goods in the tradition of Artisans made by hand, in small batches
More informationBreakfast Note: Please refer to breakfast menu as to which day each item is offered.
Breakfast 1 Ingredient Statement Wayzata High School Breakfast Note: Please refer to breakfast menu as to which day each item is offered. Bagel-Ful Water, fine whole wheat flour, enriched flour (wheat
More informationIMCD Food & Nutrition Product Portfolio CA AZ NV PRODUCT PORTFOLIO CALIFORNIA ARIZONA NEVADA IMCD USA. v
PRODUCT PORTFOLIO CALIFORNIA ARIZONA NEVADA v.20180709 ACIDULANTS Citric Acid Potassium & Sodium Citrate ACTIVE NUTRITIONAL S Lecithin - Rapeseed Lecithin - Soy - Liquid, Deoiled and Modified Grape Seed
More informationEnzymes in Wheat FlourTortilla
Enzymes in Wheat FlourTortilla TIA Technical Conference Barcelona Dr. Cristina Primo Martín 13-09-2017 All about Tortillas All over the world, consumers are enjoying tortillas! As staple bakery product
More informationCOMPANY PROFILE OF. Tax reference number: VAT number: Landline: Chris Moller:
COMPANY PROFILE OF 1. Business, Administrative & Contact Information Business name: Tekweni Foods Business type: Closed Corporation Company registration number: 200722294423 Tax reference number: 7750
More informationModern Technology Of Milk Processing & Dairy Products (4th Edition)
Modern Technology Of Milk Processing & Dairy Products (4th Edition) Author: NIIR Board Format: Paperback ISBN: 9788190568579 Code: NI9 Pages: 550 Price: Rs. 1,475.00 US$ 150.00 Publisher: NIIR PROJECT
More informationGarlic Bread Treatment Agent (E300), Wheat Flour. May Contain Milk and Soya.
Allergen and Ingredient Information Valid from December 2018 Allergens are highlighted in bold, if you suffer from that particular allergy the product is not suitable for you to consume. "May contain"
More informationGREEN VEGAN CONFECTIONERY FOR ALL
GREEN VEGAN CONFECTIONERY FOR ALL Expand your target group and save cost by choosing a 100% vegan solution 1 Avebe P.O. Box 15 9640 AA Veendam The Netherlands How to Produce Vegan Confectionery Research
More informationFUNCTIONAL PROPERTIES OF FLOURS PREPARED FROM GLUCOSINOLATE RICH VEGETABLES: ALUGBATI (Basella rubra)
FUNCTIONAL PROPERTIES OF FLOURS PREPARED FROM GLUCOSINOLATE RICH VEGETABLES: ALUGBATI (Basella rubra) Janica Charelle S. Borja 1, Dominique S. Sedano 1 and Marissa G. Noel 1 1 Chemistry Department, De
More informationSugar Free & Gluten Free Cookies and Brownies
Sugar Free Chocolate Chip Cookie Net Wt. 1.2oz (34g) Wheat Flour, Sugar Free Chocolate Chips (Maltitol, Chocolate Liquor Processed With Alkali, Cocoa Butter, Soya Lecithin [Emulsifier], Vanilla Extract),
More informationFood (Amendment No. 2) Regulations 2017
Food (Amendment No. 2) Regulations 2017 GN No. 188 of 2017 Government Gazette of Mauritius No. 87 of 14 September 2017 THE FOOD ACT Regulations made by the Minister under section 18 of the Food Act 1.
More informationApplication improvements. Quality, Variety, Versatility
Application improvements Quality, Variety, Versatility Snacks Potato based products are preferred to use for the manufacture of extruded snack products due to their specific properties. Some important
More informationCREAM PRODUCTS DAIRY PROCESSING TECHNOLOGY
CREAM PRODUCTS DAIRY PROCESSING TECHNOLOGY INTRODUCTION Cream products have various fat content, i.e. 10% - 48% (double cream). The importance of cream products: excellent flavor luxurious products, however
More informationHAND BOOK OF FOOD DEHYDRATION AND DRYING
HAND BOOK OF FOOD DEHYDRATION AND DRYING FRUITS AND VEGETABLES DRYING/DEHYDRATION AND CONCENTRATION Advantages of dehydration over sun drying Drying/Dehydration Techniques Common driers types used for
More informationScience & Technology of Jams and Jellies. Dr. Malcolm Bourne
Science & Technology of Jams and Jellies Dr. Malcolm Bourne Introduction Jams, Jellies, Marmalades, Conserves and Fruit Butters are made by boiling together fruit and sugar to give a high solids product.
More informationFOOD & DRINK SPECIFICATION
FOOD & DRINK SPECIFICATION Product Name Yuletide Splendour Ingredients Baron de Marck Brut Champagne 75cl (France) Vista Alegre Fine Ruby Port 75cl (Portugal) Deer Point Cabernet Sauvignon 75cl (Bulgaria)
More informationCalories from Fat (g) Total Fat (g) Saturated Fat (g) Trans Fat (g)
Artisan Baked Goods Nutritional Information (DC/MD/VA) Peet s has selected experienced, local bakeries to create a wide selection of baked goods in the tradition of Artisans made by hand, in small batches
More informationIdentifying and Fixing Tortilla Problems. Steve Bright VP R&D, Quality Mesa Foods
Identifying and Fixing Tortilla Problems Steve Bright VP R&D, Quality Mesa Foods Identifying Areas for Improvement No off flavor & aroma Microbial Stability Machinability 10 8 Pressability Stack height
More informationWaitrose stock number Waitrose Christmas Gift Box. Net quantity 1. Further statements
Waitrose stock number 866678 ame Waitrose Christmas Gift Box et quantity 1 Manufacturer s name and address Waitrose Lts, Bracknell RG12 8FD Further statements Contents (refer to following sheets for individual
More informationCalories from Fat (g) Total Fat (g) Saturated Fat (g) Trans Fat (g)
Artisan Baked Goods Nutritional Information (Colorado) Peet s has selected experienced, local bakeries to create a wide selection of baked goods in the tradition of Artisans made by hand, in small batches
More informationBEVERAGES & CONCENTRATES
BEVERAGES & CONCENTRATES BOSTON CORDIALS The Lime and Passion Fruit cordials are often used for mixing cocktails. Our Kola Tonic Cordial is equivalent to the market leader. It can be enjoyed by either
More informationFood Product List. Pacific. Northwest. lvlomas.com
Food Product List Pacific Northwest lvlomas.com Function Ingredient Principal Special Offering Possibilities* Acidulants Citric Acid *Quantities may be limited for some product offerings Potassium & Sodium
More informationIMCD Food & Nutrition Product Portfolio East Coast & Midwest USA PRODUCT PORTFOLIO EAST COAST & MIDWEST USA. IMCD USA v
PRODUCT PORTFOLIO EAST COAST & MIDWEST USA v.20181026 EMULSIFIERS & TEXTURIZERS Lecithin - Soy Lecithin - Sunflower, Deoiled and Fluid Activated Cake Emulsifiers/Whipping Agents Cold Dispersible Distilled
More informationDark & Fruity. Ginger & Apricot
Gourmet Flapjacks Dark & Fruity Gluten free oats, margarine (vegetable oils, water, salt, emulsifier (E475), colours (E100, E160b), flavourings), golden syrup, brown sugar, dates (dates, rice flour) (6%),
More informationJuly 18, 2013 Lunch. Nutrition and Ingredient Information
July 18, 2013 Lunch Nutrition and Ingredient Information V Sweet N Spicy 1.75oz 72ct 04/22/2013 PEANUTS - BUTTER TOFFEE SUGAR, PEANUTS, BUTTER, SALT, SOY LECITHIN (AN EMULSIFIER), AND ARTIFICIAL FLAVOR.,
More informationThe Premium Benefits of Steam Infusion UHT Treatment
EDITORIAL October 2012 The Premium Benefits of Steam Infusion UHT Treatment UHT, or Ultra High Temperature, treatment uses high temperature for a short time to kill micro-organisms in a food or beverage
More informationPRODUCT SPECIFICATION Rev: 5 Issue Date: Originated By: S Neeson
MAIN PRODUCT TITLE: PRODUCT LEGAL NAME: QUANTITY: SUPPLIER: SPECIFICATION CONTACT: KULANA ORANGE ORANGE JUICE FROM CONCENTRATE 1 LITRE P MULRINE & SONS DONEGAL ROAD BALLYBOFEY CO DONEGAL IRELAND BRID BOYCE
More informationBREADS MEAT, POULTRY, SEAFOOD & EGGS. Page 1
This list is compiled based on product information provided by Subway approved food manufacturers. Every effort is made to keep this information current however it is possible that ingredient changes and
More informationProduct Ingredient Sheet 2017
Ingredient Sheet 2017 Rocket Kitchen products are made in a factory that uses the following products: Salmon, Thai Paste Nuts - including: walnuts, almonds, hazelnuts, pecans, pistachio Sulphites (present
More informationJuice Milk Chocolate Skim White 1 % White Skim... 12
1 Table of Contents Breakfast... 3 Grain... 3 Omelet... 3 Peanut Butter Wafer... 3 String Cheese... 4 WG Bun with Egg and Cheese... 4 WG Bun Sausage Sandwich... 4 WG Calzone... 5 WG Cereal... 5 WG Cinnamon
More informationBreyer s Café Shoppe
Rainbow Sprinkles Chocolate Sprinkles Ice Cream Cone Joy Chocolate Vanilla Bean Mint Chocolate Chip Oreo Cookies and Cream Strawberries Reeses Peanut Butter Cup Ice Cream Butter Pecan Ice Cream Juice Box
More informationDark & Fruity. Ginger & Apricot
Gourmet Flapjacks Dark & Fruity Gluten free oats, margarine (vegetable oils, water, salt, emulsifier (E475), colours (E100, E160b), flavourings), golden syrup, brown sugar, dates (dates, rice flour) (6%),
More informationPatient Information - Diets.
GLUTEN-FREE DIET A gluten-free diet is most commonly used as a treatment for celiac disease, also known as celiac sprue or gluten-sensitive enteropathy. For more information on celiac disease, please visit
More informationARAMARK Nutrition Information BrochuresSalad Ingredients. Trans Fat (g) Saturated Fat (g)
ARAMARK Nutrition Information BrochuresSalad Ingredients Serving Size Calories (kcal) Total Fat Saturated Fat Trans Fat Cholesterol (mg) Sodium (mg) Carbohydrate Produce Arugula 250 ml 5 0 0-0 6 1 0 0
More informationPHARMA FOOD SOLUTIONS FOR KIDS
PHARMA FOOD SOLUTIONS FOR KIDS Edition: October 2017 Hydrolised Cereals Cereals are an excellent source of energy. Around 80% of cereal ours contains high quantity of chains of starch. However, babies
More informationCalories from Fat (g) Total Fat (g) Saturated Fat (g) Trans Fat (g)
Artisan Baked Goods Nutritional Information (Portland) Peet s has selected experienced, local bakeries to create a wide selection of baked goods in the tradition of Artisans made by hand, in small batches
More informationDark & Fruity. Ginger & Apricot
Gourmet Flapjacks Dark & Fruity Gluten free oats, margarine (vegetable oils, water, salt, emulsifier (E475), colours (E100, E160b), flavourings), golden syrup, brown sugar, dates (dates, rice flour) (6%),
More informationClass 30. Explanatory Note. Basic No. Indication
Class 30 Coffee, tea, cocoa and artificial coffee; rice; tapioca and sago; flour and preparations made from cereals; bread, pastries and confectionery; edible ices; sugar, honey, treacle; yeast, baking-powder;
More informationFOOD & DRINK SPECIFICATION
FOOD & DRINK SPECIFICATION Deb Number Product Name H18001 Snow Drop Ingredients Nevis Bakery Iced Fruit Cake Fingers 4's WHEAT Flour, Sugar, EGG, Vegetable Oil, Sultanas, Raisins, Mixed Peel, Maize Starch,
More informationSaturated Fat (g) Trans Fat (g)
Artisan Baked Goods Nutritional Information (Portland) Peet s has selected experienced, local bakeries to create a wide selection of baked goods in the tradition of Artisans made by hand, in small batches
More informationSales of Food and Food Ingredients, Candy, Dietary Supplements, and Soft Drinks Sold by a Grocery Store
Sales of Food and Food Ingredients, Candy, Dietary Supplements, and Soft Drinks Sold by a Grocery Store TB-70 Issued May 13, 2013 Tax: Sales and Use Tax Note: Please be aware that sales of prepared food
More informationPaper No.: 09. Paper Title: BAKERY AND CONFECTIONERY TECHNOLOGY. Module 14: Technology of Wafer Biscuits
Paper No.: 09 Paper Title: BAKERY AND CONFECTIONERY TECHNOLOGY Module 14: Technology of Wafer Biscuits Technology of Wafers Biscuits Introduction Wafers are low-moisture-baked-foods. The primary textural
More informationproduct information guide Nutrition, Ingredients, Food Preparation
product information guide Nutrition, Ingredients, Food Preparation Click on the tabs for product information At Echo Valley Meats, we strive to provide you the best gourmet meats that are of the best in
More informationNutritive Value. Vitamins 0.3% A, D, B 1, B 2. Protein 3.5% Minerals 0.7% Ca, P, K, Mg, I. Fat 4% MILK. Carbohydrate 4.
Milk 1 Nutritive Value Protein 3.5% Vitamins 0.3% A, D, B 1, B 2 Fat 4% Minerals 0.7% Ca, P, K, Mg, I Carbohydrate 4.5% MILK Water 87% 2 Fat Calcium Full fat milk 4% 124mg Low fat milk 1.6% 124mg Skimmed
More informationEXCELLENCE IN YEAST THE SOLUTION FOR VEGETARIAN & VEGAN APPLICATIONS. Mask. Taste. Colour. Veaty
EXCELLENCE IN YEAST THE SOLUTION FOR VEGETARIAN & VEGAN APPLICATIONS Mask. Taste. Colour. Veaty Veaty Concept Eating Healthier food is a trend attracting interest all over the world. The decision to maintain
More informationkfc ingredients listing
This guide reflects the ingredient information for the products presented and available in Canada on the date as listed in the bottom right corner of the page. Variations may occur to differences in suppliers,
More information