Name of food

Name of Food Group Number of Foods per Group Consumption (g day-1)... 

Name of Food Type of Productlsl u Reputad Values and Claims Comments... 

Name of Food Type of Praduet(s) Us s Rwputerl Values untl Claims CommsnSs... 

Name of Food Typo of Produotfs) Uses Reputed Values and CbiBns Comments... 

Name of Food Type of Productls) Uses Reputed Velues and Claims Communts... 

Animal aquaculture is concentrated on finfish, moUuscs, and cmstaceans. Sponges, echinoderms, tunicates, turtles, frogs, and alligators are being cultured, but production is insignificant in comparison with the three principal groups. Common and scientific names of many of the species of the finfish, moUuscs, and cmstaceans currently under culture are presented in Table 2. Included are examples of bait, recreational, and food animals. 

Available Grades. Rhovanil Extra Pure is the trade name of the food-grade vanillin of Rhc ne-Poulenc, worldwide leader in the diphenols area. The following grades are commercially available Rhovanil Extra Pure crystallized, Rhovanil Pine Mesh, Rhovanil Pree Plow, and Rhovanil Liquid. 

Vitamin A is manufactured by Hoffmaim-La Roche (Switzerland), BASF (Germany), and Rhc ne-Poulenc (France), as well as by some smaller suppliers in India, China, and Russia. The worldwide production is estimated to be 2500 to 3000 metric tons. About three-quarters of this production is for animal feed the remainder is for food fortification and pharmaceuticals (qv). The main trade names of feed products are Rovimix, Lutavit, and Microvit. Prices depend on appHcation forms and are approximately 60— 70/10 lU retinol (1995) ie, 200— 233/10 RE. One lU is equivalent to 0.300 )lg of aH-Zra/ j -retinol and 1 RE is equivalent to 1 ) g of all-retinol. 

The terms FD C, D C, and External D C (Ext. D C), which are part of the name of colorants, reflect the FDA s colorant certification. FD C dyes may be used for foods, dmgs, and cosmetics D C dyes are allowed in dmgs and cosmetics and Ext. D C dyes are permitted only in topical products. Straight colorants include both the organic dyes and corresponding lakes, made by extending the colorant on a substrate such as aluminum hydroxide or barium sulfate. The pure dye content of these lakes varies from 2 to 80% the organic dyes contain over 80% pure dye. Colorants certified for cosmetic use may not contain more than 0.002% of lead, not more than 0.0002% of arsenic, and not more than 0.003% of heavy metals other than lead and arsenic. 

The majority of food enzymes are used as processing aids, and they have no function in the final food. Eor that reason, they do not need to be declared on the label, and will not be present in the final food in any significant amount. A few enzymes, however, are used both as processing aids and as food additives. When used as additives, they must be declared on the food label using the appropriate class name, eg, preservative or antioxidant ... 

The processing industry has given operations involving heat transfer to a boiling liquid the general name of evaporation. The most common application is the removal of water from a processing stream. Evaporation is used in the food, chemical, and petrochemical industries, and usually it results in an increase in the concentration of a certain species. 

Isocitric acid, an intermediate in the citric acid cycle of food metabolism, has the systematic name (2/ ,3S)-3-carboxy-2-hydroxypentanedioic acid. Draw the structure. 

The name of the Food, Drug and Insecticide Administration is shortened to the Food and Drug Administration (FDA). 

The oldest way to produce caramel is by heating sucrose in an open pan, a process named caramelization. Food applications require improvement in caramel properties such as tinctorial power, stability, and compatibility with food. Caramels are produced in industry by controlled heating of a rich carbohydrate source in the presence of certain reactants. Carbohydrate sources must be rich in glucose because caramelization occurs only through the monosaccharide. Several carbohydrate sources can be used glucose, sucrose, com, wheat, and tapioca hydrolysates. The carbohydrate is added to a reaction vessel at 50°C and then heated to temperatures higher than 100°C. Different reactants such as acids, alkalis, salts, ammonium salts, and sulfites can be added, depending on the type of caramel to be obtained (Table 5.2.2). 

Colors used in food products, like other additives, must be declared on ingredients lists by category name ( color ) along with the name of the color or the E number. Colors present in mixtures with other additives (e.g., flavors) are not excluded from this requirement and must be declared because they will have a coloring function in the final product. ... 

Use of the natural color and food color terms is not permitted because they may indicate that a color occurs naturally. The acceptable descriptions include artificial color, artificial color added, and color added but they do not provide any real benefit. A preferred description is to note that a product is colored with, then name the color source, e.g., annatto. If the name of the specific color is not included, the label declaration must also state artificially colored or artificial color addedf ... 

For food additives, labeling shall, in principle, declare the "name of the substance (derived from)."... 

Many of these strategies can be used together, combining a certified origin label with the name of the producer or with the supermarket s own brand. The important issue is that the quality of the food is perceived to be something that is taken seriously and that it is clear to the consumer that substantial emphasis is placed on ensuring and monitoring this quality. If this is done well, many consumers will find it acceptable to pay a substantial premium compared with anonymous bulk products. 

Table 7.2. Trivial and semisystematic names of common food carotenoids (Rodriguez-Amaya...

It has recently been reported that a fraction of food starch, named resistant starch (Asp and others 1996), is not digestible by humans. Nowadays resistant starch is considered a DF constituent and is a major constituent of IDF in starchy foods. However, resistant starch is absent in most fruits and vegetables, with the exception of bananas, which contain more than 15% dry weight when the fruit is unripe (Gofii and others 1996). 

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