Bakery and Dairy Products

Possible correlation with migraines — Processed cheese, bakery and dairy products ... 

In materials in which there are strong interactions between the lipids and the matrix, methods involving alkaline or acid pretreatment may be required. ExtractabUity decreases with samples of high water content and therefore freeze-drying may be required before extraction. Incomplete extraction particularly of polar lipids can be overcome to some extent by including polar co-solvents such as ethanol. Extraction of nonfat material, including water, can also be a problem. In spite of the potential problems, it has been shown for several foods, including meat and some bakery and dairy products, that extraction is as efficient as conventional methods. 

The increasing interest in nutritional and functional properties of soybean protein has promoted their use in the manufacturing of foods for human consumption. Soybean products (particularly infant formulas and soybean dairy-like) may also represent an interesting substitute for infants and people allergic to milk proteins. On the other hand, due to their technological properties and low cost, soybean proteins are increasingly employed as ingredients in milk, bakery, and meat products, in which their addition is forbidden or allowed up to a certain limit. 

Flavor preparations typical of particular varieties of cheese can be produced with the aid of lipases of appropriate specificities (Kilara, 1985). Such flavors are used in processed cheeses, dips and spreads (Jolly and Kosikowski, 1975b). Controlled lipolysis of milk fat is also used to produce creamy and buttery flavors for bakery and cereal products, confectionery (milk chocolate, fudge), coffee whiteners, and other imitation dairy products (Arnold et al., 1975 Fox, 1980 Kilara, 1985). 

Carbohydrase (Aspergillus oryzae var.) Produced as an off white to tan, amorphous powder or a liquid by controlled fermentation using Aspergillus oryzae var. Soluble in water (the solution is usually light yellow to dark brown), but practically insoluble in alcohol, in chloroform, and in ether. Major active principles (1) a-amylase, (2) glucoamylase (amyloglucosidase), and (3) lactase. Typical applications used in the preparation of starch syrups, alcohol, beer, ale, bakery products, and dairy products. 

Curcumin in aqueous media has a lemon-yellow colour with a distinct green shade at low pH. Typical applications include dairy products, sugar confectioneiy, ice cream, water ice, bakery and savoury products. Curcumin has good heat and acid stabihty, but is sensitive to hght. It can, however, be used in products packed in non-transparent packaging. 

Staphylococcal enterotoxins (SEs) are the most widely studied of the toxic foodborne proteins. Although these toxins are produced by various strains of Staphylococcus, evidence has shown they are primarily produced by the Staphylococcus aureus strain. Currently there are nine enterotoxins (A, B, C, D, E, G, H, I, J) that have been identified in a wide variety of food products meat, poultry and egg products, milk and dairy products, as well as bakery products [35]. The infective dose of toxins is estimated to be 0.1 p-g/kg body mass [36]. Detection of the presence of SEs is typically done through isolation in the suspected food source [6]. 

Xanthan gum has utility in a wide range of food applications because of its unique properties. Examples of these applications are bakery jellies, sauces and gravies, salad dressings, and dairy products. 

Fructans, inulin, and FOS have food ingredient status in most countries and are recognized as GRAS ingredients in the United States. In general, fructans have a bland neutral taste with no off-flavor or aftertaste [27,30]. Fructans are used in a wide range of food products such as bakery products, breakfast cereals, drinks, and dairy products. Fructans are heat labile and will break down under low pH [30,31]. 

It has been suggested (Scott, 1988) that there may be applications for fish surimi in the following products bakery goods, dairy products, baby foods, health foods, soups and breakfast cereals. Investigation of surimi in pastry, sponge cake, whipped cream and custard has shown poor performance and the presence of a fishy odour and flavour (Vigneron etal., 1992). 

Cold Snacks Milk and dairy Products Bakery products Bars... 

Pectin is a soluble fiber, and it can be used as a gelling agent and stabilizer in a variety of foods (including meat products, breakfast cereals, bakery products and dairy products), pharmaceutical, and cosmetic products (Espitia et al., 2014, Guo et al., 2014 Thakur et al.,... 

Carminic add is a water-soluble and stable substance. The shade of colour in solution depends on pH and is orange at pH 3, red at pH 5.5 and purple at pH 7. The colour intensity is relatively low, therefore carminic add is used mainly as the red aluminium salt called carmine lake or crimson lake (containing about 50% of carminic acid), which is prepared from powdered insect bodies hydrolysed in diluted ammonia (or sodium carbonate) and by addition of alum. It is used as an intense red pigment for colouring some aperitifs (vermouths), meat products, specialty bakery and confectionery products, jams and dairy products. 

Gum Arabic. Gum arabic [9000-01-5] is an exudate of the Acacia tree, found in the Middle East. It dissolves readily in water to produce low viscosity solutions. It is used in confectionery products, bakery toppings, beverages, fro2en dairy products, and dry drink mixes (86). 

Cells of microorganisms have constituted a portion of human food siace ancient times. Yeast-leavened baked products contain the residual nutrients from the yeast cells destroyed duriag bakiag (see Bakery processes and leavening agents). Cultured dairy products, such as yogurt, buttermilk, and sour cream, contain up to lO cells of lactic acid bacteria per gram (19) (see Milk and milkproducts). Other examples of fermented foods consumed siace early times iaclude fermented meats, fish, and soybean products. 

Additive (dried flower meal or solvent extract) to poultry feed, to enhance the yellow color of flesh and egg yolks minor use of extract as food colorant typical applications salad dressings, ice cream, dairy products, other foods with high fat contents, soft drinks, bakery products, jams and confectionery... 

Nearly 60% of the whey and whey products produced in the United States in 1980 were used in human food products, over 80% as dry whey. More than 65% of the whey used for animal feed was a dried whey product. Principal users of whey products for human foods are dairies and bakeries. Lactose, which is derived primarily from whey, is used mainly in infant foods and pharmaceuticals (Whey Products Institute 1980). 

Nonfat dry milk (NFDM), lowfat dry milk (LFDM), and dry whole milk (DWM) are produced and used as functional ingredients in dairy, bakery, confectionary, and other food applications. Instantized NFDM is made primarily for home and institutional beverage and miscellaneous product applications (Hall 1976 Hall and Hedrick 1966). 

General food applications of lecithin include margarine, confections, snack foods, soups, instant foods, bakery products, simulated dairy products, processed meat/poultry/seafood products, and dietary apphcations. The most widespread uses of crude lecithin products are in confections and margarine (7, 174). 

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