Download
1 / 12
120 likes | 292 Views
Technological Developments. The Food Industry is dynamic and innovative creating new technological developments to meet the needs of farmers, designers, manufacturers and consumers. Technological developments can be man made, functional, novel, biotechnology or nanotechnology.
E N D
Technological Developments • The Food Industry is dynamic and innovative creating new technological developments to meet the needs of farmers, designers, manufacturers and consumers. • Technological developments can be man made, functional, novel, biotechnology or nanotechnology.
Functional Foods Nutraceuticals Food, or parts of food, that provide medical or health benefits, including the prevention and treatment of disease. • e.g. Omega-3 milk in prevention of heart disease • Stanols (Benecol) in reduction of cholesterol absorption
Functional Foods Pre-probiotics • Prebiotics are non-digestible food ingredients that stimulate the growth of bacteria in the gut which are beneficial to the health of the body. E.g. actimel, yakult
Functional FoodsPro-biotic yoghurt • Foods that contain live micro-organisms (friendly bacteria) which claim to be beneficial to health by restoring microbial balance in the intestine. E.g. • Actimel • Pro-biotic yogurt - Activa
Novel function foods • Sweeteners As we aim to eat less sugar, many of us are turning more and more to alternative Sweeteners: Intense sweeteners - very intense flavour • Saccharin – used to sweeten fizzy drinks and cups of tea! Bulk sweeteners - sorbitol – replace sugar in cakes
Emulsifiers and Stabilisers • Emulsifiers and stabilisers prevent emulsions separating • Emulsifiers and stabilisers are an additive
Gelling Agents • Aliginates from seaweed for thickening sauces • Xanthan Gum is produced using biotechnology on the outside of cells of the bacteria Xanthomonas campestris – • It is thixotropic which means it becomes thinner when subjected to agitation but thickens on standing e.g in salad dressings
Starches properties Gelling agent 1.Starch granules absorb the liquid and swell 2.At 80 Degrees C the starch particles break open making mixture thick and viscous 3. This is GELATINISATION 4. Gelatinisation is complete when liquid reaches 100 Degrees C 5. On cooling the gel solidifies
MODIFIED STARCHESPre- Gelatinised Starch • Some modified starches are pre-gelatinised. • This allows them them to thicken instantly. E.g. Packet custard/ Pot noodle Synerisis • When a protein is heated it can coagulate and squeeze out the fat and the water. • This is called SYNERISIS • This is useful in dishes that are • cooked from frozen E.g. Lasagne
Nano Technology • This involves the manufacture and use of materials and structures at the nanometric scale ( a nanometre is one millionth of a millimetre), materials this small can be nore reactive as they have larger surface area. • E.g. nano capsule protection which can bind flavours or fortify nutrients and allow controlled release into food products e.g. drinks • Nano sensors that can detect the presence of bacteria • Nano bots that can be used to destroy bacteria • Nano emulsions that can create double emulsions improving textures
Quote from Science and Technology Committee • “ it offers the ability to deliver smaller quantities of ingredients in a way that maintains flavour and texture properties of the food whilst reducing the content of ingredients that consumers are encouraged to eat less, such as salt and fats. Ingredients such as flavourings and micronutrients could also be protected until ready for release into the food, thus • maintaining the quality of the ingredient for longer shelf-life.”
