SylbV01-00-00. pmd

V. Aim of the course
To understand the chemistry of food additives and their functions in food processing
This course is organized as follows:
No
Blocks
Units
1
Quality control of horticultural
I
Importance of food additives
products
II
Methods of preservation
III Different additives types
IV Flavour technology
V
Use of functional ingredients and safety and
toxicological evaluation

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Restructured and Revised Syllabi of Post-graduate Programmes
Vol. 1
508
VI. Theory
Block 1:
Food Additives
Unit I:
Importance of food additives in processing and preservation of
horticultural produce by food additives. Food additives-definitions,
classification, international numbering systems and functions.
Unit II:
Principles and methods of preservation by use of sugar, salt, spices,
essential oils, vinegar, mode of action of chemical preservatives.
Unit III:
Antioxidants, colours and flavours (synthetic and natural), emulsifiers,
sequester ants, humectants, hydrocolloids, sweeteners, acidulants,
buffering salts, anticaking agents, clarifying agents, etc. – uses in
horticulture foods and functions in formulations.
Unit IV:
Flavour technology: types of flavours, flavour generated during
processing – reaction flavours, flavour composites, stability of flavours
during food processing, flavour emulsion, essential oils and oleoresins,
etc.
Unit V:
Uses of enzymes in extraction of juices. Pectic substances and their
role as jellifying agents.Protein, starches and lipids as functional
ingredients, functional properties and applications in horticultural food.
Safety and toxicological evaluation of food additives: GRAS-tolerance
levels and toxic levels in foods, LD
50
value.
VII. Practical
• Extraction of fruit and vegetable juices using enzymes clarification;
• Role of additives and preservatives in RTS, cordial, squash, concentrate, syrup,
jam, jelly, marmalade, ketchup, sauce, preserves, chutneys, pickles, candies,
crystallized products;
• Estimation of benzoic acid, sulphur-di-oxide;
• Estimation of pectins.