FOOD SCIENCE & TECHNOLOGY 621
FOOD ADDITIVES
Lectures |
Topic |
PPT |
1 |
Introduction, Assignments, Course Philosophy ; Food Additives - Overview |
Introduction & Overview |
2 |
Food, Drug & Cosmetic Act; Regulations and Definitions: |
Regulations |
3 |
Safety, Toxicity Testing For Food Additives: |
Safety Considrations |
4 |
Preservatives-Antimicrobial Agents: |
AMA |
5 |
Antioxidants & Sequestrants |
AO's |
6-8 |
Starches: (to be added) |
Starches
Modified Starch-revisited |
| 9 | Examination 1 | |
10-11 |
Gums: |
gums1.ppt |
12 |
Sweeteners: Sugars; Corn Syrup;High Intensity |
Msug.ppt Hiintensity |
13 |
Polyhydric Alcohols (Polyols): |
Polyols |
| 14 | Fats, Oils and Fat Replacers | F,O %FP |
15-16 |
Surface Active Agents: (To be added) |
SA- emulsifiers |
| 17 | Examination 2 | |
18 |
Proteins: Protein functionality |
Protein functionality |
19 |
Acidulants: |
acidulants |
| 20 | Phosphates (to be added | phosphates |
21 |
Color Additives: |
color |
22 |
Flavors and Flavor Potentiators: |
flavor |
23 |
Nutritional Additives: |
Nutritive add. |
| 24-25 | Combinations - What works together and Review |