FOOD INGREDIENT

Hazmi Y


Introduction

Food ingredients can be divided into two main categories: macrocomponents and
microcomponents. Macrocomponents consist of water, proteins, carbohydrates (both
simple and complex), and lipids, while microcomponents include minerals, vitamins,
coloring, flavorings, preservatives, texture modifiers (gums and hydrocolloids),
emulsifiers, etc. In a simple assembly process, there can be interactions among
macrocomponents, e.g., water-protein, protein-protein, protein-lipid, carbohydrate-lipid,
carbohydrate-protein, and water-lipid interactions. In a similar manner, there can be
interactions between microcomponents, microcomponents and macrocomponents, and
macrocomponent complexes and microcomponent complexes. Conceptually, such
interactions can be promoted by processing treatments, storage conditions, time, type of
packaging, and the source of ingredients (UN FAO Production, 2005).

Sugarcane as Ingredient

Sugarcane, or sugar cane, is any of six to thirty-seven species (depending on taxonomic
system) of tall perennial grasses of the genus, Saccharum, (family Poaceae, tribe
Andropogoneae). Native to warm temperate to tropical regions of Asia, they have stout,
jointed, fibrous stalks that are rich in sugar and measure two to six meters (six to nineteen
feet) tall. All sugar cane species interbreed, and the major commercial cultivars are
complex hybrids (Meagher, 2008).
Traditionally, sugarcane has been processed in two stages. Sugarcane mills,
located in sugarcane-producing regions, extract sugar from freshly harvested sugarcane,
resulting in raw sugar for later refining, and in "mill white" sugar for local consumption.
Sugar refineries, often located in heavy sugar-consuming regions, such as North America,
Europe, and Japan, then purify raw sugar to produce refined white sugar, a product that is
more than 99 percent pure sucrose. These two stages are slowly becoming blurred.
Increasing affluence in the sugar-producing tropics has led to an increase in demand for
refined sugar products in those areas, where a trend toward combined milling and
refining has developed (Meagher, 2008)..

Soy Beans
Soybeans are considered by many agencies to be a source of complete protein.
[6]
A
complete protein is one that contains significant amounts of all the essential amino acids
that must be provided to the human body because of the body's inability to synthesize
them. For this reason, soy is a good source of protein, amongst many others, for
vegetarians and vegans or for people who cannot afford meat. According to the US Food
and Drug Administration:
Soy protein products can be good substitutes for animal products because,
unlike some other beans, soy offers a 'complete' protein profile. ... Soy
protein products can replace animal-based foodswhich also have
complete proteins but tend to contain more fat, especially saturated fat
without requiring major adjustments elsewhere in the diet (Henkel, 2000).
Product Protein (%) Carbohydrate (%)
Soy Bean 45 35
Textured Soy Protein 35
Soy Concentrate 65 35
Soy Isolates 90 0
From many sources

Meat and Derivatives

Meat is dened as the esh of animals used as food. In practice this denition is restricted
to a few dozen of the 3000 mammalian species; but it is often widened to include, as well
as the musculature, organs such as liver and kidney, brains and other edible tissues.
(Lawrie, 2006). Meat product include meat cuts, meat frozen, meat chilled and animal
fats.
Fats and Oils

Fats and oils can be differentiated into animal fats and vegetable oils. Animal fats like
tallow, lard, mutton oil. And vegetable oil like palm oil and derivatives, coconut and seed
oils.

Food Additives

Food additives are any safe substances that is intentionally added into or on a food in
small quantities to affect the foods keeping quality, texture/consistency, appearance,
odor, taste, alkalinity or acidity.

Distribution Channel

Distribution channel include : where to buy, sell to who, and about quality:who controls
and documentation.
Ingredient manufacturers :
1. Whole salers
2. Agents
3. Oversea importers

Conclusion

- Objectives covered
- An overview of food ingredients like types, functions, supply channel
- Understand role of quality management in production of ingredients, and procurement
of ingredients.
- Get a basic



REFERENCES

Henkel, John. 2000. "Soy: Health Claims for Soy Protein, Questions About Other
Components", FDA Consumer.

Lawrie, R.A. 2006. Lawries Meat Science.CRC Press. Woodhead Publishing Limited.
Cambridge, England. Page 1.

Meagher. 2008 Sugarcane IPM. ipmworld.umn.edu.
http://ipmworld.umn.edu/chapters/meagher.htm. Retrieved 2008-04-11

UN FAO Production. 2005. Major Food And Agricultural Commodities And Producers.