Course Details
Subject {L-T-P / C} : FP6134 : Enzymes and Additives in Foods { 3-0-0 / 3}
Subject Nature : Theory
Coordinator : Prof. Preetam Sarkar
Syllabus
Introduction to food additives, acidulants, antioxidants, chelating agents, colors, sweeteners, emulsifiers and surfactants (lecithin, fatty acid salts, sodium stearoyl lactylate, citric acid esters of monoglycerides, monoglycerides, acetic acid esters of monoglycerides, sucrose esters of fatty acids, sorbitan monostearate, polysorbate 60, polysorbate 65, polysorbate 80), fats and oils, flavors, gums and hydrocolloids (gelatin, agar, pectin, cellulose and cellulose derivatives, alginates, carrageenan, starch and modified starches, gum ghatti, gum karaya, gum tragacanth, guar gum, gum arabic, konjac glucomannan, pullalan, xanthan gum, gellan gum, inulin), preservatives, spices, vitamins, minerals, enzymes (amylases, proteases, lipases).
Course Objectives
- To gain understanding about food ingredients, additives and their important functions within food systems.
Course Outcomes
To apply the knowledge of food ingredients in different food formulations.
Essential Reading
- Robert Igoe, Y.H. Hui, Dictionary of food ingredients, Aspen publication
- Alan Imeson, Food stabilizers, thickeners and gelling agents, Wiley Blackwell
Supplementary Reading
- James BeMiller, Carbohydrate Chemistry for Food Scientists, Elsevier
- Owen Fennema, Food chemistry, CRC Press
Journal and Conferences
- Food chemistry
- Food hydrocolloids