FOOD ADDITIVES

Substances that are added to food to maintain or improve the safety, freshness
taste, texture, or appearance of food are known as food additives and have been
used for centuries for preservation – such as salt, sugar, or sulfur dioxide.

FLAVORING AGENTS
Which are added to food to improve aroma or taste. There are hundreds of
varieties or flavorings used in a wide variety of foods. From confectionary soft
drinks, cereal, cake, & and yogurt. Natural agents include nuts, fruit, and spice
blends, as well as those derived from vegetables and wine.

ENZYMES PREPARATION
These are types of additives that may or may not end up in the final food product.
Enzymes are naturally occurring proteins that boost biochemical reactions by
breaking down larger molecules into their smaller building blocks.

OTHER ADDITIVES
PRESERVATIVES
It is probably one of the first things you think of when you think of food additives
and their purpose.
As their name suggests, Preservatives are added to food to prevent it from going
bad.

FOOD COLORING
Is added to food to replace color lost during preparation, or to make it attractive.
NON-SUGAR SWEETENERS
Are often used as an alternative to sugar because they contribute fewer or no
calories when added to food.

TYPES OF FOOD ADDITIVES

ANTI-CAKING AGENTS- Stop ingredients from becoming lumpy
ARTIFICIAL SWEETENERS- Prevent foods from oxidizing, or going rancid
EMULSIFIERS- stop fats from clotting together
FOOD ACIDS- maintain the right acid level
COLOURS- enhance or add colors
HUMECTANTS- keep foods moist
FLAVOURS- add flavors
FLAVOUR ENHANCERS- increase the power of a flavor
FOAMING AGENTS- maintain uniform aeration of gases in foods
MINERAL SALTS- enhance texture and flavor
PRESERVATIVES- stop microbes from multiplying and spoiling the food
THICKENERS AND FIRMING AGENTS- maintain even
THICKENERS AND VEGETABLE GUM- enhance texture and consistency
STABILIZERS AND FIRMING AGENTS- maintain even food dispersion
FLOUR TREATMENT- improves baking quality
GLAZING AGENTS- improves the appearance and can protect food
GELLING AGENTS- after the texture of foods through get for motion
PROPELLANTS- help propel food from a container
RAISING AGENTS- increase the volume of food through the use of gases
BULKING AGENTS- increase the volume of food without major changes to its
available energy.

1. POSITIVE EFFECTS:
PRESERVATION- Certain processing methods, like canning or freezing, can
preserve food and its nutrients, preventing spoilage and nutrient loss.

ENHANCED BIOAVAILABILITY- Some processes, like cooking or milling,

can increase the bioavailability of certain nutrients by breaking down cell walls
and making them easier to absorb.

FORTIFICATION- Food processing for the addition of essential nutrients like

vitamins and minerals, improving the nutritional content of certain foods.

2. NEGATIVE EFFECTS:
LOSS OF NUTRIENTS- Heat, light, and air exposure during processing can
lead to the degradation of vitamins and minerals. For example, boiling vegetables
can cause the loss of water-soluble vitamins.

ADDED SUGARS AND UNHEALTHY FATS- Processing often involves

adding sugars, salt, or unhealthy fats to enhance taste, which can lead to an
increase in calories and a decrease in overall nutritional quality.
REMOVAL OF FIBER- Processing can remove or reduce dietary fiber in foods,
which is essential for digestive health.

LOSS OF PHYTOCHEMICALS- Many plant compounds with potential

health benefits, like antioxidants and phytochemicals, can be lost during
processing.

3. OVERPROCESSING: Excessive processing, such as refining grains to make

white flour, can remove important nutrients, including fiber, vitamins, and
minerals.

4. CHEMICAL ADDITIVES: Some processing methods involve the use of

chemical additives, which may have unknown long-term health effects.

In summary, the impact of food processing on nutritional value varies depending

on the specific methods used and the type of food. Minimally processed or whole
foods generally retain more of their natural nutrients, while heavily processed
foods often reduce nutritional value and may contain additives that can be
detrimental to health. Choosing whole, unprocessed foods is generally a healthier
choice to maintain optimal nutrition.
WHAT IS FOOD PACKAGING?
Food packaging is a packaging system specifically designed for food and
represents one of the most important aspects of the processes involved in the
food industry, as it provides protection from chemical, biological, and physical
alterations.

Food packaging is the enclosing of food for the purpose of protection from
environmental factors that may cause contamination, damage, or decay in the
process of transport, storage, or selling. Insufficient protection shortens the food’s
shelf-life, fails to maintain freshness, and increases product loss.

WHAT IS THE IMPORTANCE OF PRODUCT OR FOOD

PACKAGING?

Product packaging serves to protect the product inside. Packaging must keep the
product safe during shipment between the manufacturing facility and the retailer
and must prevent damage while the product sits on the shelf. It can also protect
the food or product from contamination.

TYPES OF FOOD PACKAGING

-Aseptic Processing -Flexible Packaging
-Bags -Pallets
-Boxes -Trays
-Cartons -Wrappers
WHAT IS LABELLING?
Food labelling tells consumers about the ingredients and nutritional composition
of packed food for sale. Labels may also contain information about the conditions
under which the food was produced.

WHAT IS FOOD PACKAGING AND LABELING AND ITS

IMPORTANCE
Food labels provide important information to consumers and assist them in
making informed purchase decisions.
WHAT IS FOOD PROCESSING?

Food processing refers to the transformation of raw ingredients into food products through various methods such as cooking,
chopping, canning, freezing, and more. It’s a crucial industry that enhances food safety extends shelf life, and creates
convenient ready-to-eat options. If you have specific questions about food processing feel free to ask

FOOD PRESERVATION METHODS

-DRYING
-PICKLING
-FERMENTATION
-SMOKING
-PASTEURIZATION
-CURING
-REFRIGERATION
-JUGGING
-STERILIZATION
-BOILING
-BURIAL
-CONFIT
-JELLYING
-DEHYDRATION
-FREEZING
-LYE
-FOOD IRRADIATION
-LYOPHILIZATION
-RADIATION
-COOLING
-SUGARING
-SALTING
-CANNING
-VACUUM PACKING

TOOLS AND UTENSILS USED IN FOOD PROCESSING

TOOLS- for measuring and weighing the correct amount of ingredients
EQUIPMENT- for processing
*Food successful food preservation proper tools, utensils, and equipment are
needed. Tools are simple implements for food preparation. Utensils are tools
serving a useful purpose. Equipment is materials provided for some special
purpose.

TOOLS-
-measuring spoon
-digital scale
-measuring cups
-weighing scale

UTENSILS-
-paring knives
-utility bowls
-colander
-strainer
-wooden spoon or ladle
-tongs

EQUIPMENT-
-food processor
-double boiler
-pressure cooker

FOOD SAFETY
Refers to the conditions and practices that preserve the quality of food to prevent
contamination and foodborne illness. ‘’Food Safety’’ includes quality and safety
throughout the whole food chain.

1. PERSONAL HYGIENE
Good food hygiene means knowing how to avoid the spread of bacteria when
cooking, preparing, and storing food. Foods that aren’t cooked, stored, and
handled correctly can cause food poisoning and other conditions.

2. FOOD HANDLING AND STORAGE

Food handling is the process of preparing food that is safe for public consumption.
Essential to implementing safe food handling is that food handlers receive training
on personal hygiene and sanitation, cooking and storing food at appropriate
temperatures, and other safe food handling practices.

3. FOOD PREPARATION
Formally, food preparation refers to the process of acquiring raw ingredients and
making them ready for consumption. Also, it entails any portioning, packaging,
assembling, and processing that alters the form of food.

4. DISHWASHING
Dishwashing, washing the dishes, doing the dishes, or washing up in Great Britain,
is the process of cleaning, and cooking utensils, dishes, cutlery, and other items to
prevent foodborne illness.

Ensuring that the food is cooked to the appreciate temperature and that proper
sanitation practices are followed, can help to prevent food-borne illness and
protect customers from food-related health hazards.

Consistency in food preparation also helps to ensure that the ingredients are fresh
and safe to consume.

10 WAYS OF ENSURING FOOD SAFETY AND CONSISTENCY

 1. Proper hand washing
2. Safe food storage
3. Cooking temperatures
4. Clean surfaces and utensils
5. Safe thawing
6. Avoid cross-contamination
7. Safe water
8. Food inspection
9. Hand hygiene
10.Education

FOOD QUALITY
The term food quality represents the sum of all properties and attributes of a food
item that are acceptable to the consumer. These food quality attributes include
appearance, including size, shape, gloss, color, consistency, texture, and
nutritional content.

PREPARE PRODUCTION REPORT

OBJECTIVES:
At the end of the lesson, the student is expected to:
a. Prepare daily production output
b. Record come up with documentation of production data; and
c. Appreciate the value of recording daily output/input production reports.

INPUT
-These are the materials, substances, or chemicals used in the production

OUTPUT
-This is the product produced; yield

COSTING
-This is the process of listing down all expenses incurred in processing the
products to obtain the unit cost of producing the goods.

DOCUMENTATION
-This is a systematic procedure of producing a record for reference.

PROCEDURE REPORT
-This is a written record showing the input-output relationship in determining the
yield from a certain procedure.

COMPUTING THE COST OF YOUR YIELD

-Costing is a systematic process that records various expenses, including, raw
materials, labor, packaging, utilities, depreciation, and advertising. This tracking
helps calculate the unit production cost, providing insights into overall production
expenses and which you should sell your finished products.
PROCEDURE THAT YOU MUST FOLLOW IN RECORDING AND
DOCUMENTING PRODUCTION INPUT:
 First, weigh all materials and ingredients needed
 Second, make a necessary listing in your notebook of all the materials and
ingredients used. It is important to note how much or how many. This is
what we call recording or documentation.
 Lastly, follow the correct format in documenting and recording.
FOOD CHAIN SUPPLY
 It is composed of all the stages that the food products go through during
their movements from producers to consumers.
 It is the process that all food products go through from product all the way
through the consumption.

STAGES OF THE FOOD SUPPLY CHAIN

 PRODUCTION- This is where the food supply begins at a production
level, and where the food sourced
 HANDLING/STORAGE- This refers to the preparation and last-minute
steps that the food undergoes once the product has been harvested. This
step will occur before the food is sent to be processed.
 PROCESSING/PACKAGING- This is where the food, whether it be
from plants or animals, is converted into an edible form. Here it is especially
important that the food meets all food safety requirements before it is
packaged for sale and distribution.
 DISTRIBUTION- This is where, once the food is edible it is transported
and distributed to the necessary retail or supplier.
 RETAILING- This is where the process is used to deliver the products
from suppliers to consumers, and involves everything from obtaining the
food to selling it.
 CONSUMPTION- This take place once the customer purchases a food
from retailer.