FST 70297 Food Additives & Adulterants

UNIT - I FOOD ADULTERATION Definition of Food Adulteration, types of adulterants, Prevention-Physical and chemical tests for detection. Contamination of food: Microbial contamination, natural toxicants, metallic contaminants, agriculture and environmental contaminants, processing contaminants. UNIT - II FOOD ADDITIVES Food additives- definitions, classification and functions, Preservatives, antioxidants, colours and flavours (synthetic and natural), emulsifiers, sequesterants, humectants, hydrocolloids, sweeteners, acidulants, buffering salts, anticaking agents, etc. - chemistry, food uses and functions in formulations; indirect food additives; toxicological evaluation of food additives. UNIT - III FLAVOUR TECHNOLOGY Types of Flavours - reaction flavours, flavour composites. Stability of Flavours during Food Processing. Analysis of Flavours. Extraction Techniques of Flavour. Flavour emulsion; essential oil and oleoresins. Authentication of Flavours UNIT - IV FOOD TOXINS Food toxins – Water, air, soil & sewage. Microbial intoxication & Infections – Sources of contamination of foods, toxin, production and physiological action, sources of infection of foods by pathogenic organisms – Symptoms & method of control. Microbial and Parasitic poisoning: Food poisoning and food infections or food borne illness. Mycotoxins - aflatoxin. Bacterial toxins UNIT - V Proteins, starches and lipids as functional ingredient; isolation, modification, specifications, functional properties and applications in foods and as nutraceuticals REFERENCES: 1. Branen AL, Davidson PM and Salminen S. 2001. Food Additives. Second Edition. Marcel Dekker. 2. Branen AL, Davidson PM and Salminon S. 1990. Food Additives. Marcel Dekker. 3. Food safety & Toxicity by De. Vries Course Outcomes: Student will be able: a) To gain knowledge of basic knowledge of Food Additives. b) To gain knowledge of basic knowledge of Food Flavour. c) To understand different types of Adulterants, involve in various Adulteration. d) To get knowledge of Toxins, Adulterants, Flavour, Additives.