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Difference between revisions of "Food ingredients"
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Food ingredients are devided in direct and indirect ingredients. Direct food additives are used to impart specific technological or functional qualities like stabilizers to help prevent separation of nutrients in fortified milk products or phosphates as a leavening agent in baked goods. Indirect additives are not intentionally added to food, but may be present in trace amounts from processing, packaging, shipping or storage. All food additives are controlled by national regulatory authorities and must be proven safe to be used in foods.<ref name="Definition" /> | Food ingredients are devided in direct and indirect ingredients. Direct food additives are used to impart specific technological or functional qualities like stabilizers to help prevent separation of nutrients in fortified milk products or phosphates as a leavening agent in baked goods. Indirect additives are not intentionally added to food, but may be present in trace amounts from processing, packaging, shipping or storage. All food additives are controlled by national regulatory authorities and must be proven safe to be used in foods.<ref name="Definition" /> | ||
== Specific food ingredients == | |||
* Agriculture | |||
** Antimicrobial compounds | |||
* Food | |||
** Bakery products | |||
** Fermented foods | |||
** Flavour compounds | |||
** Food ingredients | |||
** Halal & Kosher | |||
** Mixed starter culture | |||
** Peptides | |||
** Proteins | |||
** Single cell protein | |||
** Specialty carbohydrates | |||
** Sugar monomers | |||
** Sugars | |||
** Vanillin | |||
== Weblinks == | == Weblinks == | ||