FOOD COMMODITIES AND PREPARATIONS

Name – Muskan Mathur & Dhanshree

1st Year
2nd semester
Submitted to – Poonam Ma’am
Introduction

• India has a variety of agro climatic conditions.

• Indian cuisine is represented as a wide spectrum of food culture

with regional differences and preferences.

• The last two decades have passed towards global food culture.

• It is a blend of ethnic traditional taste combined with variety of

convenience.
The term “food adjuncts” includes an assortment of items that are consumed as
an accompaniment to the staple food.

• They add variety, spice and crunch to the common menu with standard items.

• Items cover a large variety of tastes, textures and consistencies.

Classification:

• Pickles
• Chutneys
• Preserves
• Dried vegetable products, such as sandiges and dried chillies.
• Papad, badi and extruded products of starchy cereals that are fried.
Market value:

• The market of traditional adjuncts is difficult to estimate, due to absence of regulatory

mechanism.

• Market experts estimate the yearly sales of pickles at 4000 crore and papads at 5000
crores.
Top 3 Food Adjuncts from Plants

The following points highlight the top three food adjuncts from plants. The food
adjuncts are: 1. Spices and Condiments 2. Vitamins 3. Non-Alcoholic Beverages.

Food Adjunct # 1. Spices and Condiments:

The spices cannot be grouped as foods, for they contain less nutritive value. They
stimulate the appetite and increase the secretion and flow of gastric juices. They
give a good flavor and aroma to food, and add greatly to the pleasure of eating. For
this reason they are commonly known as “food adjuncts”.

The aromatic value of the spices is due to the presence of the essential oils.
Sometimes the term “spice” is restricted to hard parts of plants, which are generally
used in a pulverized state. Condiments are spices or other flavouring substances
which possess a sharp taste, and are commonly added to food after it has been
cooked.
Food Adjunct # 2. Vitamins:
The vitamins are absolutely essential for well-being of both plants and animals. They are
formed by plants. They are necessary for normal metabolism, growth, development and
reproduction.

Vitamins are also essential for the prevention of several human diseases. Fruits, vegetables
and seeds of various plants are good sources of vitamins. Seaweeds contain nearly all the
known vitamins. The yeasts also contain several important vitamins.

Food Adjunct # 3. Non-Alcoholic Beverages:

The beverages containing caffeine are used all over the world for their stimulating and refreshing
qualities. Caffeine is an alkaloid, which has definite medicinal values and acts as a diuretic and
nerve stimulant. The most important non-alcoholic beverages are—tea, coffee and cocoa. Caffeine
is harmful in large quantities; it is present in these beverages in very small amounts, not exceeding
two per cent.

The other beverages which do not contain alcohol are commonly known as soft drinks. They contain
high sugar content and make a good source of energy. The fruit juices are the simplest soft drinks.
 SPICES

A spice is a seed, fruit, root, bark, or other plant substance primarily used

for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or
stems of plants used for flavoring or as a garnish. Spices are sometimes used in medicine, religious
rituals, cosmetics or perfume production
Importance of Spices:

Spices are those plants, the products of which are made use as food adjuncts to add aroma and
flavor. Condiments are also spices, products of which are used as food adjuncts to add taste only.
Both spices and condiments contain essential oils which provide the flavor and taste. They are of
little nutritive value. They are used whole, ground, paste, or liquid form, mainly for flavoring and
seasoning of food. Most spices increase the shelf life of food, especially the dry varieties. Some are
added to improve texture and some to introduce a palatable colour or odour.

There are about 63 species grown in India and almost all spices can be grown in India because of the
varied climate tropical, subtropical and temperate.
Importance of Spices Industry in India:

1. India produces spices on 2.0 million ha with an annual production of about 2.3million tones
valued at about Rs. 4500 crores, contributing nearly 20% of world’s production, 30 % of the
trade in terms of quantity but only 10% in terms of valve.
2. Nearly 90 – 95% of the total production is consumed locally and the rest exported.
3. India is the biggest exporter of spices and annually exporting about 1.9 lakh tone of
different spices and spice products earning a foreign exchange of about 700 crores. 
4. They are indispensable part of our culinary, preparations especially, used for flavouring
and seasoning of food.
5. Most of the spices have potential medicinal values. Besides, the spices and spice products
are also indirectly used as flavouring or colouring agents or as preservatives in many
pharmaceutical preparations.
Classification and types

Culinary herbs and spices

Botanical basis
• Seeds, such as fennel, mustard, nutmeg, and black pepper

• Fruits, such as Cayenne pepper and Chimayo pepper

• Arils, such as mace (part of nutmeg plant fruit)

• Barks, such as True Cinnamon and cassia

• Flower buds, such as cloves

• Stigmas, such as saffron

• Roots and rhizomes, such as turmeric, ginger and galangal

• Resins, such as asafoetida

Condiments

Condiments are plant products that are used for instant

flavouring of food or adjuncts of food. It is mainly added to
food immediately before consumption to impart flavour,
aroma and zest to food. Soya sauce, chilly sauce, pickles,
mustards, etc., are considered to be condiments.
Function and Properties of Condiments

• Condiments help to enhance colour.

• Condiments help to enhance flavour.

• The condiment trade is the second biggest market in speciality foods after that of cheese.

• Barbecue sauce, compound butter, teriyaki sauce, SOV sauce, marmite, ketchup, mustard,
mayonnaise, etc., are examples of condiments.

• Food ingredients such as salt, mustard, or pickle are used to add only taste to the food.

• Condiments are added to the serving bowl immediately before serving to enhance the
taste of the food.

• Condiments are categorised based on their botany.

Importance of Spices and Condiments

• Essential oils and oleoresins are widely used in the seasoning of foods and imparting
aroma, flavour and taste to the food products.

• These products are also used in the cosmetic and pharmaceutical industries.

• They are used as colourant or dye in cotton textiles, tobacco industries, bakery
products, condiments, meat and fish products.

• Even now, its usage in the preparation of Ayurvedic medicines is uncountable.

• Value-added products are in great demand in the food industries.

• It is a low volume and high-value crop.

• India has diverse soil and climate & several agro-ecological regions, which provides the
opportunity to grow various spice crops.
• Spice crops play a unique role in India’s economy by improving the income of the rural
people.

• The cultivation of these crops is labour intensive, generating a lot of employment

opportunities for the rural population.

• The demand for Indian spice is very much in other countries. Hence we have very much scope
to meet that demand by huge production.
Uses of Spices and Condiments

• The principal use of spices is to season the bland foods to impart flavour, aroma and taste.

• They are also used as preservatives and fumigants.

• Spices also find use in pharmacy and indigenous medicines.

• Spices are also used in the perfumery, soaps, cosmetics, toothpaste, confectionery, incenses, dyes,
etc.
Spices and Condiments both are essential culinary ingredients, and they are vital in our daily
diet. We need to incorporate them into our meals to enhance their flavour, colour, and
nutritional value. India contributes 75%75% of spice production globally, and the world spice
market is continuously growing. The condiment trade is the second biggest market in speciality
foods after that of cheese. Almost all the countries used spices in ancient times, and the trade
of spice developed throughout South Asia and the Middle East in about 20002000 BCE with
mainly cinnamon and pepper.
general use, herbs are a widely distributed and widespread group of plants,
excluding vegetables and other plants consumed for macronutrients, with savory or aromatic
properties that are used for flavoring and garnishing food, for medicinal purposes, or for
fragrances. Culinary use typically distinguishes herbs from spices. Herbs generally refers to
the leafy green or flowering parts of a plant (either fresh or dried), while spices are usually
dried and produced from other parts of the plant, including seeds, bark, roots and fruits.
HERBS

Herbs have a variety of uses including culinary, medicinal, and in some cases,
spiritual. General usage of the term "herb" differs between culinary herbs
and medicinal herbs; in medicinal or spiritual use, any parts of the plant might be
considered as "herbs", including leaves, roots, flowers, seeds, root bark, inner bark
(and cambium), resin and pericarp
Herbs are classified in many ways. Some of them are:

• According to the usage

• According to the active constituents

• According to the period of life

According to the usage, the herbs are classified in four parts: Medicinal herbs,
culinary herbs, Aromatic herbs, Ornamental herbs.
Medicinal Herbs

Medicinal herbs have curative powers and are used in making medicines because of their
healing properties.

Culinary Herbs

Culinary herbs are probably the mostly used as cooking herbs because of their strong
flavours like mint, parsley, basil.

Ornamental Herbs

Ornamental herbs are used for decoration because they have brightly coloured flowers
and foliage like lavender, chives.

According to the active constituents present in them, the herbs are divided into five
major categories: Aromatic (volatile oils), Astringents (tannins), Bitter (phenolic
compounds, saponins, and alkaloids), Mucilagnious (polysacharides), and Nutritive (food
stuffs).
Aromatic Herbs

Aromatic Herbs, the name is a reflection of the pleasant odour that many of these herbs
have. They are used extensively both therapeutically and as flavourings and perfumes.
Aromatic herbs are divided into two subcategories: stimulants and nerviness.

Stimulant Herbs increase energy and activities of the body, or its parts or organs, and
most often affect the respiratory, digestive, and circulatory systems e.g. fennel, ginger,
garlic, lemon grass.

Nervine Herbs are often used to heal and soothe the nervous system, and often affect the
respiratory, digestive, and circulatory systems as well. They are often used in teas or in
encapsulated form, e.g. ginger, catnip.
Astringent Herbs

Astringent Herbs have tannins, which have the ability to precipitate proteins, and this
“tightens,” contracts, or tones living tissue, and helps to halt discharges. They affect
the digestive, urinary, and circulatory systems, and large doses are toxic to the liver.
They are analgesic, antiseptic, antiabortive, astringent, emmenaggogue, homostatic,
and styptic e.g. peppermint, red raspberry.

Bitter Herbs

Bitter Herbs are named because of the presence of phenols and phenolic glycosides,
alkaloids, or saponins, and are divided into four subcategories: laxative herbs,
diuretic herbs, saponin-containing herbs, and aloaloid-containing herbs.
EXTRACTS

An extract is a substance made by extracting a part of a raw material, often by using

a solvent such as ethanol, oil or water. Extracts may be sold as tinctures, absolutes or in
powder form.

Vanilla extract

The aromatic principles of many spices, nuts, herbs, fruits, etc., and some flowers, are
marketed as extracts, among the best known of true extracts
being almond, cinnamon, cloves, ginger, lemon, nutmeg, orange, peppermint, pistachio, r
ose, spearmint, vanilla, violet, rum, and wintergreen.
The majority of concentrated fruit flavors such as banana, cherry, peach, pineapple,
raspberry and strawberry, are produced by combining a variety of esters with special oils.
Suitable coloring is generally obtained by the use of dyes Artificial extracts generally do
not possess the delicacy of natural fruit flavor, but usually taste sufficiently similar to be
useful when true essences are unobtainable or too expensive.
CONCENTRATES

A concentrate is a form of substance that has had the majority of

its base component (in the case of a liquid: the solvent) removed.
Typically, this will be the removal of water from
a solution or suspension, such as the removal of water from fruit
juice. One benefit of producing a concentrate is that of a reduction
in weight and volume for transportation, as the concentrate can be
reconstituted at the time of usage by the addition of the solvent.

Soft drink concentrates

A container of vanilla concentrate
 The process of concentrating orange juice was patented in 1939.[1] It was originally
developed to provide World War II troops with a reliable source of vitamin C.[2][3] Today,
the majority of retailed orange juice is made from reconstituted orange juice concentrate.

Most sodas and soft drinks are produced as highly concentrated syrups and later diluted

with carbonated water directly before consumption or bottling. Such concentrated syrups
are sometimes retailed to the end-consumer because of their relatively low price and
considerable weight savings. Condensed milk is also produced for transport weight savings
and resistance to spoilage.

Most juice and soda concentrates have a long shelf-life due to high sugar content and/or

added preservatives.

While consumers perceive clean- label products to be healthier, they are not about to
sacrifice taste for health. Great flavor remains the ultimate priority. Therefore, to
ensure success, food and beverage companies must provide consumers with clean-
labeled nutritious items that deliver a distinctive and delicious experience. That’s
where natural extracts and essences can bring a significant advantage to product
development.
ESSENCES

Essences and extracts is in batch-brewed teas. A volatile botanical, tea

loses some of its aroma and freshness during the manufacturing process.
With essences, manufacturers can return what was lost while brewing,
restoring the authentic taste of a freshly brewed cup of loose-leaf tea.

Unlike typical flavors, essences are simply the named product itself;
they do not require a change in label when added to the formulation.

“Consumers are increasingly demanding products with a shorter and

more recognizable deck of ingredients,” explains Kevin Goodner, PhD,
product manager for essences and extracts at Synergy Flavors Inc.
“Essences are the perfect answer. They allow manufacturers to develop
tasty products with very simple ingredient lists”
Goodner adds that variations (e.g. organic, Fair Trade, etc.) of conventional
extracts and essences can be easily produced, only by sourcing the named
product with these specifications.

Superior Stand-outs

Tea is second only to water as the most globally consumed beverage and,
according to Mintel, is expected to grow a further 16.8% by 2019.

Synergy Pure extracts and essences hold great potential for the development of
new products introduced with the promise of differentiating from existing
offerings. “One of the most distinctive features of this range is the outstanding
freshness it carries,” adds Nina Hughes-Likins, senior marketing manager for
Synergy.
Focused on accurate capture of Nature’s true flavors, the company’s proprietary
technology for its Synergy Pure line is designed specifically to boost essences and
extracts’ natural appeal, and to capture the ‘freshly-brewed’ or ‘freshly-picked’ nature
of a broad portfolio of botanical, herbal, vegetable, tea, coffee, and pure vanillas, while
effectively maximizing the natural flavor impressions of horticultural products.

Says Goodner, “We strive to stay true to the product’s authentic aroma, as per our
baseline. Nature created it. We captured it.”

Synergy Flavors’ accelerated, but gentle single-pass extraction process allows the
company to uniquely minimize the degradation of flavor and nutrients that occurs in
typical distillation processes, while delivering fresh tastes that replicate outstanding
flavors close to nature.

Synergy Pure high quality, natural essences and extracts are suitable for an array of food
and beverage applications, including tea, coffee, frozen blended drinks, juices, alcohol
beverages, dips, sauces and more, offering an unparalleled top note of fresh flavor to a
processor’s latest creations.
In brewing, adjuncts are unmalted grains (such as corn, rice, rye, oats, barley, and
wheat[1]) or grain products used in brewing beer which supplement the main mash
ingredient (such as malted barley). This is often done with the intention of cutting
costs, but sometimes also to create an additional feature, such as better foam
retention, flavours or nutritional value or additives. Both solid and liquid adjuncts
are commonly used.