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Product: Nestle 3 in 1 Milo

Ingredients:

1) Malted extract (barley)
- Malted barley is one of the
key ingredients that gives
MILO the unique great taste
and crunch kids love.
- Only MILO has ACTIV-GO,
which contains PROTOMALT, a
unique malt extract.
- It is also a source of
micronutrients which plays a
role in energy release, muscle
function and bone
maintenance that are
essential functions for
physical  activity in children
and even adults.

2) Maltodextrin
- Maltodextrin is a type of food
additives. It is easily digestible
and being absorbed as rapidly
as glucose.
- It might be moderately sweet
or almost flavorless.
- It also can be used to reduce
fat content of the product, but
at the same time keeping the
texture of the product.
- Maltodextrin can act as an
inexpensive additive to thicken
the food products such as
MILO.
- It is also used as a filler
in sugar substitutes and other
products.

3) Sugar
- Sugar is a sweet, soluble
carbohydrate. It includes
sucrose, lactose and maltose.
- Sugars normally acts as
sweetener to the product.

4) Skim milk powder
- Skim milk powder is non-fat
dry milk. It is created when
water is removed from
pasteurized non-fat milk.
- By depriving microorganisms
of the water which they
required to develop, drying
allows skim milk powder to
have a shelf life of up to 3
years if stored properly.
- The powder should be stored
under cool and dry
conditions. It should be
avoided from contact with
water during storage.
- With its low moisture content,
chemical reactions in skim
milk powder which is stored            at room temperature will take
place slowly so that the
nutritive value is not affected,
even after years of storage.

5) Cocoa
- Cocoa is extracted from cacao
beans.
- Cocoa powder is rich in
flavonoids which is a subset
of polyphenols. The amount of
flavonoids depends on the
amount of processing and
manufacturing that the cocoa
powder had undergone.
- It also function as an
antioxidant to prevent
inflammation.

6) Palm oil
- Palm oil has high content of
beta-carotene. It is essential
for immune system, normal
growth and development.
- In food industry, it is widely
used because of its lower cost
and higher oxidative stability.

7) Minerals
- Calcium for strong teeth and
bones.
- Iron for carrying oxygen to the
body’s cells.

8) Vitamins
- Vitamin A for healthy eye sight

- Vitamins B1 and B2 for
helping to release energy
from foods

- Vitamin C to keep skin and
gums in good shape.

9) Food additives (synthetic)
- Food additives is used to
enhance the flavors, taste,
appearance and other
qualities.
- It also can act as emulsifiers,
preservatives, sweeteners,
thickeners, stabilizers, food
coloring and many others.

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PRODUCT: PORTUGESE STYLE PASTE

Ingredients:

1.     Lemongrass

-          It can treat digestive tract spasms, stomachache, high blood pressure, convulsions, pain, vomiting, cough, achy joints (rheumatism), fever, the common cold, and exhaustion. It is also used to kill germs and as a mild astringent.

-          By inhalation, essential oil of lemongrass is used as aromatherapy for muscle pain.

-          Lemongrass might help prevent the growth of some bacteria and yeast.

-          Give flavour.

2.     Palm oil

-  It contains high amounts of saturated fat, vitamins, and antioxidants.

-  It is used as an ingredient in soups and sauces, or as flavouring in certain dishes.

- It improve blood circulation, regulate cholesterol levels, reduce free radical   damage and inflammation and reduce blood pressure.

3.     Chilli

-          It is used as spices or used as minor ingredients in different dishes, spice blends and sauces or paste.

-          It is an excellent source of Vitamin, A, B, C and E with minerals such as molybdenum, manganese, folate, potassium, thiamine, and copper.

-          It contains seven times more vitamin C than orange.

4.     Shallot

-          It has strong anti-cancer properties and immune-enhancing effects.

-          It helps to lower inflammation, muscle aches, swelling and water-retention.

-          It improve taste of food and give pungent flavour.

5.     Garlic

-          It is low in calories and very rich in Vitamin C, Vitamin B6 and manganese.

-          It boost the function of the immune system.

-          It is used as food flavouring.

6.     Sugar

-          It give sweet taste and flavour.

-          It is used as preservative.

7.     Galangal (siamese ginger)
-          Its flavour is stronger and more astringent compared to ginger

-          It is zingy, spicy and provide fragrance to paste.
-          It also helps to relieve discomfort caused due to inflammation of the abdomen and ulcers.

-          You can chew a few slices of fresh galangal to curb sea and motion sickness and nausea.

8.     Monosodium glutamate (E621)

-          It is used as flavour enhancer.

9.     Salt

-          It acts as flavouring agent and as a food preservative.

-          It acts as nutrient source and colour enhancer.

-          It prevent iodine deficiency, improves cardiovascular health and can prevent diabetes.

10.     Turmeric

-          It is a main spice in spicy paste.

-          It has a warm, bitter taste and is frequently used for flavouring or colouring.

-          It is used to treat arthritis, heartburn, joint pain, stomach pain, Crohn's disease and ulcerative colitis, bypass surgery, hemorrhage, diarrhea, intestinal gas, stomach bloating, loss of appetite, jaundice, liver problems and many others.

11. Spices

-          It improve the taste and flavour of food.

-          Spices usually come from other parts of plants or trees except leaves.

12. Benzoic acid (E211)

-          It has inhibitory effects on the growth of yeast, bacteria and fungi.

-          It is toxic. Thus, the amount added into food is carefully controlled.

-          It acts as food preservative.

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Product: NH NutriGrain (Instant Mixed Grain)

1. Semen Plantago Ovata
-Plantago Ovata softens and improves bowel movement and helps in proper stool discharge.
-Plantago Ovata is a popular remedy for relieving the problems of constipation, diarrhea, gastric inflammations and urinary tract infection.
-Plantago Ovata controls blood sugar and cholesterol levels in the body.

2. Fibersol-2
-Fibersol-2 is an example of digestion resistant maltodextrin. It is a low viscosity soluble dietary fiber that maintains intestinal regularity.
-Fibersol-2 helps to relieve occasional constipation and improves stool consistency.

3. Lecithin
-Acts as an emulsifier which keeps the emulsion from separating into two immiscible phases

4. Tricalcium Phosphate
-Tricalcium Phosphate is a calcium salt of phosphoric acid.
-Acts as anticaking agent - to prevent powder from caking overtime.
-Acts as clouding agent - to make beverages look more cloudy and more visually appealing by creating an emulsion of oil droplets.
-Acts as emulsifier – to stabilise emulsion.
-Adds smoothness and opacity to reduced fat foods and beverages.
-Helps in calcium and phosphorus mineral fortification in cereal products

5. Inulin
-In food industry, inulin is used to improve taste, texture, and moisture in many foods.
-Inulin has gelling characteristics that can be used to make low fat cheeses, sauces, soups and table spreads.
-Its melting properties allow for easy processing of frozen desserts.
-Binding characteristics allow for inulin to be used in cereal bars.
-Inulin can be substituted for sugar when a reduced sugar content is desirable.

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Product: Oat Krunch (dark chocolate )

INGREDIENTS:

1.WHEAT FLOUR
-Flour provides the structure in baked goods.

Wheat flour contains proteins that interact with each other

when mixed with water, forming gluten.

2.OAT FLAKES
-it reducing the risk of coronary artery disease, lowering levels of cholesterol, and reducing one's risk of colorectal cancer.

3.CHOCOLATE
-It can be used in cookies, pancakes, waffles, cakes, pudding, pies, hot chocolate, and various pastries.
- It is used for the texture of the food

4.SUGAR
-It is used to give the sweet taste to the food.

5.VEGETABLE FAT(palm oil)

-It can improve energy levels and vision, prevent cancer, boost immunity, prevent premature aging, protect against heart diseases

-It is also beneficial for pregnant women.

6.GLUCOSE SYRUP

-It is used in foods to sweeten, soften texture and add volume.

7. COCOA POWDER
-it can give the food chocolate flavor and dark colour.
-It can used for  treating cardiovascular disease, high blood pressure, cancer, and other chronic degenerative diseases

8.CALCIUM CARBONATE
Calcium is needed by the body for healthy bones, muscles, nervous system, and heart. It also  used as an antacid to relieve heartburn, acid indigestion, and upset stomach

9.AMMONIUM BICARBONATE
-It is used in the food industry as a raising agent for flat baked goods, such as cookies

10. DISODIUM DIPHOSPATE
-It is a white, water-soluble solid that serves as a buffering and chelating agent.

11.EMULSIFIER-LECITHIN
-It used for smoothing food textures, dissolving powders (emulsifying), homogenizing liquid mixtures, and repelling sticking materials.

12 SALT
-It acts as a preservative by altering the availability of water in foods, thereby depriving microbes from using available water as a nutrient
-It can also act as texture enhancer and flavor enhancer.

13.FLAVOURINGS
-It is used to add taste and enhance the other flavors of the dish you are making

14.RAISING AGENTS( sodium bicarbonate)
-When heated the sodium bicarbonate, it will releases carbon dioxide that makes breads and cookies rise.

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Product: NutreMill 3 in 1 chocolate cereal

This product contains:

1. Creamer, which made from :
(a) Glucose syrup- It’s basically a type of sugar that gives sweetness.
(b) Hydrogenated vegetable oil- It can be obtained from soybean or cottonseed. It gives the creamer a cream-like consistency.
(c) Sodium caseinate- It’s a milk protein that contains no lactose but acts as shelf stabilizer.
(d) Stabilizer- It smoothen the texture of the creamer and give a definite body  to the creamer. Besides, it holds  the flavoring compounds in dispersion.
(e) Emulsifier- Emulsifier makes it possible for water and oil to become finely dispersed in each other, creating a stable, homogenous, smooth emulsion.
(f) Silicon dioxide- As a food additive, it serves as an anticaking agent to avoid the creamer from clumping.

2. Sugar- It adds sweetness to the cereal drink, or else the drink will be tasteless.

3. Cereal, including:
(a) Whole wheat-  It is able to provide immense energy. It considerably lowers the hazards of heart diseases, owing to its comparatively low fat content. It also regulates blood glucose levels in diabetic patients.
(b) Malt extracts- It’s a kind of concentrated syrup which obtained from the further process from malt. It used to add flavor, texture ,vitamins, minerals and amino acids to the food as well.

4. Cocoa powder- It imparts a full rich chocolate flavor and dark color. The flavonoids in cocoa function as antioxidants that help prevent systemic inflammation.

5. Calcium carbonate- It is a dietary supplement used when amount of calcium taken in the diet is not sufficient. It is important for healthy bones, muscles, nervous system and heart. Other than that, it acts as an antacid to relieve heartburn, acid indigestion and upset stomach.

6. Vitamin A- This vitamin  is needed for new cell growth, healthy skin, hair, and tissues, and vision in dim light.

7. Vitamin B1-  It helps to fuel your body by converting blood sugar into energy. It keeps your mucous membranes healthy and is essential for nervous system, cardiovascular and muscular function. Sometimes, it also helps in the digestion of food .

8. Vitamin E- It helps to treat and prevent diseases of the heart and blood vessels, such as chest pains, high blood pressure, and blocked or hardened arteries. It  is sometimes used for improving physical endurance, increasing energy, reducing muscle damage after exercise, and improving muscle strength.

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Product: munchy's Cream Crackers

This product consists of the following ingredients and additives:-

1. Wheat flour
- It is a powder made from
grinding of wheat used for
human consumption.
- It contains high iron content
and vitamin B-6
- It also provides dietary fibre
to prevent constipation.

2. Vegetable fat (palm oil)
- it is an edible vegetable oil
derived from the mesocarp
(reddish pulp) of the fruit of
the oil palms.
- acts as shortening agent to
give pastry a crumbly
structure.
- contains high beta-carotene
content which is essential for          normal growth and

development, immune system          function and vision.

- highly used in commercial
food industry due to its lower
cost and high oxidative
stability (saturation) of the
refined product when used for
frying.

3. Glucose syrup

- it is a type of syrup made from
hydrolysis of starch (e.g.
potato)

- it is used in food to sweeten
and soften the texture of the
food.

4. Starch

- it is the most common
carbohydrate in human diets
and is contained in large
amount in staple food.

- it is to be converted into
glucose to provide energy.

5. Malt extract

- it consists of 6% protein,
abundance of free amino
acids, vitamins and minerals.

- it is a source of micronutrient
which plays a role in energy
release, muscle function, and

bone maintenance that are
essential to perform physical
activities.

- it acts as a natural humectant
and also adds malty flavour
and colour ranging from mild

malty to caramel.

6. Milk powder

- has high content of protein
and calcium

- essential for strengthening
bones and prevents
osteoporosis.

7. Butter

- it is a dairy product containing
up to 80% butterfat.

- gives off a better flavour and
acts as a shortening agent to
produce a crumbly texture.

8. Yeast

- it produces carbon dioxide to
facilitate the expansion of the
dough

- it causes dough maturation
and reacts with other
compounds to form more
complex flavour compounds.

9. Ammonium bicarbonate
(E503(ii))

- it is used as a raising agent for
flat-baked goods.

- it is also used for buffering
solutions to slightly alkaline
pH during chemical
purification.

10. Sodium bicarbonate (E500(ii))

- it is primarily used in baking
as leavening agent and
raising agent.

- it reacts with acidic
components in batters,
releasing carbon dioxide,
which causes the

expansion of the batter and
forms the characteristic
texture and grain.

11. Disodium diphosphate (E450
(i))

- it acts as a type of chemical
additive to enhance food
texture, increase shelf life and

keep a dry mixture uniform
during storage.

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Product : Lee Choco Chips Biscuits

Ingredients:
1. Wheat flour
-powder made from the grinding of wheat
2. Vegetable Oil (Palm Olein)
-completely liquid at room temperature
-highly heat resistant
-increases the shelf life
3. Sugar
-sweetness
-preservatives
4. Chocolate chips
-by melting cocoa powder with coconut oil
-flavoring and for texture characteristics
5. Tapioca Starch
-low in saturated fat, protein and sodium
6. Mono & Diglycerides of Fatty Acids
-food additive
7. Sodium stearoyl lactylate (E481)
-food additive
-emulsifier in fat-in-water emulsions
-act as humectant
8. Ammonium bicarbonate (E503)
-used in food industry as raising agent
-produce more gas and leave any salty or soapy taste in finished products
9. Sodium bicarbonate (E500)
-raising agent/leavening agent
-reacts with acidic compenents in batters and release carbon dioxide
10. Vanillin
-food flavoring
-extract from vanilla bean
11. Chocolate
-food flavoring
-cocoa powder

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Product : Chang Jiang White Coffee

Ingredients:
1.Creamer
- it is also known as non dairy creamer or whitener.
- it is liquid or granular substances intended to substitute for milk or cream as an additive to coffee and tea.
- it does not contain lactose but it does contain casein.
- it include glucose syrup, palm kernel oil and sodium caseinate.

2. Glucose syrup
-It is a syrup made from the hydrolysis of starch.
- it is made from potatoes and wheat and less often from barley, rice and cassava.
- It used to sweeten and soften texture of the beverage.

3. Palm kernel oil
-It is a vegetable oil which is derived from the ulp of the palm tree kernel.
-It is high in saturated fat.
-It is a good oil choice as it is rich in lauric acid which is a medium chain triglyceride that has been shown to have anti-viral health benefits among other benefits.

4. Sodium caseinate
- It is used to provide a hint of dairy flavor by creating a thickening and whitening for a creamy look and feel.
-It is obtained from fresh and pasteurized skim milk by acid coagulation of casein, neutralization with sodium hydroxide and drying in a spray dryer.

5. Emulsifier
- It is used to stabilize the coffee oil in water emulsion by increasing its kinetic stability.

6. Stabilizer
-It is a type of food additive by preserving its structure.
- It also prevent the separation of oil in water emulsion.

7. Anti-caking agent
- It is an additive placed in powdered or granulated materials.
- It used to prevent the formation of lumps and for easing packaging, transport and consumption.
- It is used either to adsorb excess moisture or coat the particles.

8. Sugar
- It is used to sweeten the beverage and meet the consumer's needs.

9. Instant coffee
- It is also known as soluble coffee and coffee powder.
- It is a beverage derived from brewed coffee beans that can be quickly prepared.
- It is commercially prepared by either freeze-drying or spray drying.

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Product: Milk tea (Old town)
Ingredients
Creamers

- liquid or granular substances intended to substitute for milk or cream as an additive to tea

- Other common ingredients include solidified corn syrup and sodium caseinate, a milk protein derivative (from casein) that does not contain lactose, .

Stabilizer

-is an additive to food which helps to preserve its structure

-allow food ingredients, which do not mix well, to remain in a homogeneous state after blending.

Emulsifier

-to form or maintain a homogeneous mixture of two or more immiscible phases such as oil and water in a food material.

Free flowing agent

- Helps prevent food particles from sticking together

Sugar

- to enhance the taste and flavor.

Maltodextrin

- polysaccharide that is used as a food additive

-It is produced from starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder.

-easily digestible, being absorbed as rapidly as glucose and might be either moderately sweet or almost flavorless.

Instant tea & skim milk powder

- Skim milk powder is obtained by removing water from pasteurized skim milk.

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Product: TONG GARDEN Cashew nuts mixed macadamias honey roasted

Ingredients:

Cashew Nuts
-crunchy, have a buttery texture with a pleasant sweet fruity aroma
- rich in dietary mineral
-cashew also high in calorie.
Macadamias
-contain antioxidants
-can decrease risk for heart and type 2 diabetes.
- ideal food for weight loss
Vegetable oil ( Palm olein )
-palm olein high in unsaturated fat
- It do not have trans fats
-consider as a"gold standard" and most widely used oil for frying.
Sugar
- to give a sweetness to food product and also for preservative.
Honey
- as a sweetener
- also as a ingredient binder and humectant.
Salt
-act as a flavoring agent and a food preservative
Glucose syrup
- it enhances the flavor
-and improves the colour of food product

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Product : Nescafe Tarik Milk Coffee Drink
( Based on the position on the labelling )
1. Sugar
2. Creamer ;
[ - glucose syrup
-hydrogenated palm kernel oil ;
which comes from the seed of the oil palm fruit.Hydrogenation process converts the liquid oil into semisolid substance.
-Sodium caseinate ; sodium salt of casein which is a milk protein.Used as a protein source ,as well as an emulsifier and have foaming capability.
-salt
-anticaking agent (E551) ; Silicon dioxide used to prevent caking caused by moisture.
-stabilisers ;
E340ii : Dipotassium phosphate ; dipotassium salt of phosphoric acid that acts as stabilising salt by improving colloidal solubility of proteins.
E331iii : sodium citrate is used as a buffer and also prevents feathering in cream.
E451i & E452i : Sodium triphosphate and polyphosphate are acidulants used in effervescent powders. ]
3. Skimmed milk powder ;
The dry form of skim milk.Contains not more than 1.5 percent of fat and not more than 5 percent of moisture.It has excellent flavor and used for its functional properties in foaming capability and emulsifier.
4. Coffee powder ;
5. Stabilisers ;
-E460i : microcrystalline cellulose ;
A gum that is non fibrous form of cellulose,it act as emuslfier and foam stabiliser.By addition of carboxymethylcellulose to
the alpha-cellulose prior to drying, improved functional properties
of hydration and dispersion are obtained.
-E466 : carboxymethyl cellulose ; a water soluble gum that dissolves in either hot or cold water.It function as thickener,stabilizer and binder.
6.Sodium bicarbonate ; generally function to make effervescent in drink.It function with food grade phosphates to release carbon dioxide and to obtain carbonation,which results when water is added to the mix containing the sodium bicarbonate and acid.
7.Steviol glycoside ; high intensity sweeteners obtained and purified from leaves of stevia plant.
8.Potassium citrate ; a sequestrant and buffer .

disclaimer : photo obtained from https://www.nescafe.com.my/our-coffees-detail?name=cans-tarik&category=on-the-go&tag=ready-to-drink-thumb .Temporarily i put on this picture because I drank the coffee and threw the can away

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PRODUCT: Nestle Honey Stars Cereals

1. Whole grain (gluten)

- Basic ingredient in Honey Stars

- Contain all parts of the grain: the bran, the germ and the endosperm

- Gluten maintains shape and holds food together

2. Sugar

- Provide sweet taste, flavour and golden appearance

3. Glucose Syrup

- It is derived from starch sources such as maize, wheat and potatoes

- Provide sweetness, gloss and coating resistance

4. Honey

- As a sweetener

5. Palm oil

- Provide volume and enhance crunchy texture

6. Ascorbyl Palmitate E304

- Comprising ascorbic acid and palmitic acid which is prepared synthetically

- Act as antioxidant food additives, colour preservatives and vitamin supplement

7. Minerals

- Iron: contain 15% Nutrient Reference Value (NRV) for iron(the minimum amounts necessary to achieve and maintain optimum nutritional status)

- Calcium carbonate: act as fortifying compound for calcium source because it is one of the most inexpensive calcium salts

8. Iodized Salt

- Act as preservatives and ensuring natural grain flavour is not raw or bland

9. Vanillin

-  Vanillin is a white crystalline powder with a pleasant, sweet, and intense aroma, offering a vanilla-like flavour

- It has a relatively low solubility in water at room temperature, but is readily soluble in hot water, alcohol, and ether.

10. Tocopherols

- It helps maintain the freshness and shelf life of products

- Resistant to high temperature food processing steps, and have low volatility and good solubility in fats and oils

- A natural alternative to synthetic antioxidants, such as BHT and BHA

11. Carotene E160a

- Water-insoluble food colour whose colour ranges from yellow to orange

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Tiger Milk Flavoured Biscuit

1. Leavening / Raising agent

Sodium bicarbonate (E500)  As many biscuit ingredients, including flour, have an acidic reaction. It is often useful to use sodium bicarbonate as a means of adjusting the acidity of the dough and the taste of the resulting product.

Ammonium bicarbonate (E503)                         Generates carbon dioxide, ammonia, and steam when heated. It increases spread and gives a larger, more desirable surface ‘crack’ in some types of hard, high-sugar biscuits.

2. Maltodextrin -

Can enhance texture and tenderness in cookies, cakes, muffins and other bakery products. In reduced-fat baked goods, it can act as a fat mimetic by controlling the water to provide a moister and richer mouthfeel.

3. Emulsifier

Sodium stearoyl lactylate        It is versatile, FDA approved food additive used to improve the mix tolerance and volume of processed food. It is an excellent emulsifier for fat in water emulsion. Also can act as sweet or fat replacer.

4. Vitamin (b1 & b2)

Vitamin B2, also called riboflavin, Vitamin B1, also called thiamine or thiamin. All B vitamins help the body to convert food (carbohydrates) into fuel (glucose), which is used to produce energy.

5. Skim milk powder

Sometimes called dry or non-fat milk, is just as nutritious as fresh milk but keeps longer and costs less.

6. Sugar

Provide sweetness to biscuit and enhance its flavour.

7. Wheat flour

Is a powder made from the grinding of wheat used for human consumption.

8. Egg powders

can be added to the various food products to fortify them and provide functionality such as foaming, emulsifying, gelling and colouring.

9. Zinc

Affects protein synthesis and is required for proper function of red and white blood cells.

10. Magnesium

Helps you take energy from food and make new proteins.

11. Iodine

Create thyroxine (T4 hormone) and triiodothyronine (T3), two of the main hormones produced by the thyroid that control numerous important functions.

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Peanut Butter Sandwich (Julie's)
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1. Wheat flour. Wheat flour is a kind of flour that used in baking and is formed by grinding the wheat. It is distinguished by the amount of gluten it contains. The function of the wheat flour is to give baked goods their structure. Generally, the higher the content of gluten, the harder the flour.

2. Peanut butter. Peanut butter is a paste made from ground roasted peanuts. The ground peanuts will be roasted and the husks will be removed. The ground peanuts are mixed and crushed to form a paste. The paste is the origin of the peanut taste for the biscuit filling.

3. Vegetable oil (Palm oil). The vegetable oil is a hydrogenated oil that actually added into the peanut butter which acts as a stabilizer to prevent the separation of peanut oil from the peanuts.

4. Sugar. Sugar is added to give the peanut butter some taste of sweetness.

5.Glucose syrup. Glucose solution that is used to give a cool mouth feel and taste. Play a role in Mailard Reaction when react with skimmed milk. Source for the yeast to ferment and give rise to the biscuit.

6. Skimmed milk powder. Skimmed milk powder shall be the product that water is removed from skimmed milk. It does not contain more than 5 percent of water and 1.5 percent of milk fat. It is added in making the cracker. It gives a brownish texture when it is roasted because of Mailard reaction.

7. Sodium Bicarbonate. It acts as a leavening agent that allow the biscuit to rise giving air pockets in the biscuits.

8.Disodium Diphosphate. It acts as an acid regulator and chelating agent.

9. Ammonium bicarbonate. It decomposes when heated causing the production of carbon dioxide gas, water vapour, and ammonia gas.

10. Yeast. A microorganism that is responsible for the rise of the biscuits.

11. Corn starch. Corn starch acts as a thickening agent which the thickens for the peanut paste.

12. Whey powder. Whey is the liquid fraction that is produced when milk to produce cheese. The coagulation of casein by enzymes and acids that separate with the fat to form cheese and leaves the whey. The whey powder is produced by removing the water content. Whey powder has the similar function as skimmed milk powder.

13. Salt. Salt refer to as sodium chloride where it helps to add taste for the biscuit, and reduce water activity.

14. Cheese powder. Cheese powder is added to give cheesy flavour to the biscuits.

15. Permitted flavour butter. Butter flavour is added as a food additives to give butter flavour to the biscuits.

Thanks for reading my product! Have a nice day, hope you gain some knowledge from it! :)

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Product: Nips Milk Chocolate.

1)Sugar-For sweet flavor.

2) Vegetable Fat
-Improve the smooth, creamy and rich texture
-Making the product
-more milky and creamy appearance

3) Milk Powder
-Influenced the physical and sensory properties of the products. Also give effect on the melt of the chocolate.

4) Whey Powder
-Act as binder and extender.
-High in protein.

5) Cocoa Powder-Give the product deep chocolate flavor.

6) Cocoa Butter
-Melt the chocolate rapidly and give a flavor.

7) Malt Extract
-Increase the melting of the product (chocolate) when eat.

8) Vanillin
-As food additive and flavor agent.
-Increase a milk smell.
-Give a good smell of product.

9) Emulsifier (Soya Lecithin E322)
-Reduces viscosity of the product.
-Helps sugar and cocoa particles (water-loving) bind to cocoa butter (water-hating), which makes the product more creamy.
-improves shelf life for some products.
-Used as coating.

10) Thickener (Arabic Gum)
-To maintain the texture of food, and create texture in water-based products.
-Thicken the product.
-Increase the viscosity.

11) Glazing Agent (Carnauba wax E903)
-To prevent product from sticking.
-For coating.
-Make the appearing product shine.

12) Coloring

I. Tartrazine (E102)-Give lemon yellow color.

II. Sunset Yellow (E110)-Give orange yellow color.

III. Allura Red (E129)-Give dark red color.

IV. Brilliant Blue (E133)-Give blue color.

V. Titanium Dioxide (E171)-Used to enhance the color.

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Product: Twix

(mix of milk chocolate, caramel, and crunchy biscuit)

1)      Sugar
·         Act as sweetener

·         Helps create soft textures in chews and taffy

·         Allows the creamy mouthfeel of chocolate to occur

·         Delivers a long lasting slow melt in hard candies

2)      Flour (sources include wheat)

·         Gives form and structure

·         When the flour is mixed with water, the proteins in flour interact with each other to form gluten. Gluten is what gives the dough its elasticity and the ability to stretch as the leavening agent produces the carbon dioxide gases that cause the dough to rise.

3)      Glucose syrup (sources include wheat)

·         Enhances the flavor and volume of certain foods

·         Prevents sugar from crystallizing

4)      Milk solids

·         Milk solids are a defining component of milk and white chocolate

·         Contribute a creamy, smooth flavor to milk and white chocolate

5)      Vegetable fat

·         Facilitate the efficient manufacture of chocolate by influencing such as parameters as tempering behaviour, viscosity and the rate of crystallization

·         Improve the stability of the fat phase of chocolate products

6)      Cocoa butter

·         Suspend and lubricate sugar particles

·         Lowers the viscosity of melted chocolate

7)      Cocoa mass

·         Also known as chocolate liquor

·         Provides chocolate flavor

8)      Glucose

·         Keeping the texture smooth for longer

9)      Cocoa powder

·         An unsweetened powder made from the leftover chocolate liquor that has had the cocoa butter removed

·         Used to add chocolate flavoring

10)  Emulsifier (soy lecithin)

·         Viscosity reduction

11)  Salt

·         Sharpens the flavor of other ingredients

·         Also enhance the sweetness of a food

12)  Natural flavour (vanilla extract)

·         It adds floral, creamy flavor notes that complement the bitterness of cacao

·         Round out the flavor compound found in vanilla beans

13)  Milk chocolate

·         Milk chocolate is made by blending milk powder with the basic chocolate ingredients of cocoa butter, cocoa mass, and sugar

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Product: Sunbear Chocolates stripes Peanut butter
Ingredients:

1.       Roasted peanuts- as a main ingredient in making peanut butter. Peanuts contain no saturated fats and can be consumed on a regular basis. It only contains unsaturated fats.

2.       Sugar - As a preservative. Sugar helps to prevent or slow the growth of bacteria, moulds and yeast in jams and other preserves. It also helps to prolong the shelf life of many foods on our supermarket shelves by acting as a humectant and also maintaining and stabilizing the water content in foods.

3.       Palm oil - Is one of the few highly saturated vegetable fats and is semisolid at room temperature Its use in the commercial food industry in other parts of the world is widespread because of its lower cost and the high oxidative stability

4.       Salt – to enhance flavor and colour and to balance sweetness. Used in the preservation to control microbial growth

5.       Hydrogenated palm oil - It is inexpensive and it helps food last longer on the shelf

6.       Cocoa powder - contain full rich chocolate flavor and dark color. Cocoa also contains approximately 43.6 mg of flavonoids per gram. Flavonoids are part of a powerful group of antioxidants known as polyphenols

7.       Skim milk powder - Can improve the nutritional profile of a food product. It also provides vitamin and mineral fortification and represents a natural source of soluble vitamins.

8.        Contain permitted Flavour- to enhance the existing flavour of products without adding any new tastes or flavours of their own

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Product: Potato Crisps (Pringles)

Ingredients:
1.      MALTODEXTRIN

Maltodextrin is a polysaccharide that is used as a food additive. It is produced from starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder. Maltodextrin is easily digestible, being absorbed as rapidly as glucose and might be either moderately sweet or almost flavorless. In the other hand, Maltodextrin is used in food to create bulk in foods that have a liquid or gelatin-like texture. When added to foods such as salad dressings or instant pudding, maltodextrin helps to reduce their viscosity, making them thicker.

2.      DEXTROSE

Dextrose is one of the sweetest of the starch derived sugars. With its pleasant, clean and sweet, cooling taste, dextrose has been used for years as a sweetener in a wide range of food applications

3.      YEAST EXTRACT

Yeast extract is a flavour contributor and flavour enhancer consisting of a combination of nucleic acids, peptides, polypeptides, amino acids and other constituents. it used to provide the same functions as MSG, although not to the same extent. In the other hand, they are used as food additives or flavorings, or as nutrients for bacterial culture media. They are often used to create savoury flavours and umami taste sensations, and can be found in a large variety of packaged food including frozen meals, crackers, snack foods, gravy, stock and more.

4.      CITRIC ACID

Citric acid is a weak organic acid found in citrus fruits. It is a natural preservative and is also used to add an acidic (sour) taste to foods and soft drinks.

5.      CALCIUM LACTATE

Calcium lactate is a black or white crystalline salt made by the action of lactic acid on calcium carbonate. It is used in foods (as an ingredient in baking powder) and given medicinally. Cheese crystals usually consist of calcium lactate, especially those found on the outside, on younger cheese, and on Cheddar cheese. In medicine, calcium lactate is most commonly used as an antacid and also to treat calcium deficiencies. Calcium lactate is added to sugar-free foods to prevent tooth decay. It is also added to fresh-cut fruits such as cantaloupes to keep them firm and extend their shelf life, without the bitter taste caused by calcium chloride, which can also be used for this purpose.

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Product : Cream Cheese (Tatura)

Ingredients :
1. MILK : the function are to give different flavors and texture characteristics to the finished cheese.

2. CREAM (FROM MILK) : to give more volume and stability. its also helps to stop sugar syrups from crystallizing and makes creamier frosting and candies when it is one of their ingredients.

3. SALT : salts help to the flavor of the cheese, its help to dry the curds during draining by controlling moisture and causing the curs to shrink, it is essential in the development of a good rind, and will help to kill bacteria and other harmful growth when used as a brine.

4.  STABILIZER (E410, E412) : both food additives act as thickeners, stabilizers and emulsifiers. E410 is stand for locust bean gum, while E412 is stand for guar gum.

5. STARTER CULTURE : starter culture are those microorganisms that had been used in the production of cultured dairy products. its can provide particular characteristic in a more controlled and predictable fermentation.

6. MINIMUM 70% FAT IN DRY MATTER : its contains proteins, minerals, butterfat, minerals and lactose (milk, sugar, although in very small quantities due to lactose fermentation during cheese making. the functions is to determine a cheese's fat content, one analyses its dry matter to obtain the fat in dry matter portion, and then takes into account the water present in the cheese.

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Product : Cadbury Dairy Milk (almond)
Ingredients :
1.      Milk solid

-Milk solids are diary derived food particles which contain the lactose, caseins, whey proteins, and minerals (ash content)

-Improve the texture of the chocolate

2.      Cocoa mass
-Give flavour to chocolate

3.      Cocoa butter

-Main source of fat in chocolate

-Suspend and lubricate sugar particles

-Lowers the viscosity

4.      Non hydrogenated vegetables fat
-Prolong the shelf life
-Maintains flavour stability

5.      Emulsifiers (soy lecithin)
-Acts as viscosity reduction

6.      Sugar
-Provide sweetness to bitter cacao

7.      Almond
-Give the crunchiness to the chocolate

8.      Flavour
-Adds floral, creamy flavour notes to complement the bitterness of cacao

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Product: Ping Pong Sugar Cracker

Ingredient:-

1.Wheat flour

Give the structure to the food shape and it contain protein that can mixed with other food ingredient such as water to form gluten

2.Sugar

For sweetness and flavour and also act as a filler that dissolves readily when eaten. As a flavour enhancer and to make flavours seem correct

3.Vegetable oil (Palm Oil)

Make baked goods tender by impeding the formation of gluten strands. When bread dough is kneaded, the gluten (wheat protein) begins to join and form long elastic strands which give strength and a chewy texture to the bread. The oil gets in the way of the gluten formation therefore keeping the final product tender and flaky

4.Corn starch

It is being use as a binder and thickener. Can be obtain from corn (endosperm) and it give 2 times thickening ability compare to flour

5.Glucose syrup

It is use to control the formation of sugar particle in the cracker and to make the flavour in cracker are distributed evenly

6.Salt

It modifies flavour, increases crust colour and controls the rate of yeast fermentation and enzyme activity. Salt also prevents excessive tearing when gluten stretches during dough formation

7.Full cream milk powder

Give strong flavour to the biscuit. The lactose in milk is a disaccharide that combine with protein by Maillard reaction during baking and then give reddish brown hues on the biscuit surface

8.Leavening agent (Ammonium Bicarbonate)

It react as a raising agent and represent the same as baking soda or baking powder. It also remove the acidulant which give the sharp taste in the cracker

9.Yeast

Functioning in converting the fermentable sugars present in the dough into carbon dioxide and ethanol thus make the cracker crispier

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Product : Raspberry Mixed Fruit Jam

1. Sucrose/sugar
-give sweet taste to the product

2. Liquid glucose

-combination of various saccharides

-improves the form, gives body and texture to the finished products

3. Papaya puree and raspberry puree

- give desires flavor to the jam

4. Stabilizer

i)E440 (pectin)

-it can form gel

-adding pectin can reduce     cooking time

-increase the freshness of the  flavor

5. Acidity regulator

i)E330 (citric acid)

- enhance activity of antioxidants

-increase gel strength

6. Flavouring (raspberry)

-it is a clear substance with distinct raspberry flavor

- gives flavor to the product

7. Preservative

i) E202 (potassium sorbate)

-a white salt that soluble in water

-helps protect food product against yeast and fungi

ii) E223 (sodium disulphite)

-white, non-stable powder

-used as preservative and also as bleaching agent

8. Colouring

i) E122 (azorubine)

-highly soluble in water

-gives red color to the food product

ii) E150 (caramel)

-water soluble

-gives brown colour to the food product

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Product :VICO 3in1 Cereal Hi-Fibre
1.Cereals(wheat,oats,soya bean,corn,rice)

Source of protein and carbohydrate

wheat contain high protein

2.Non dairy creamer( contains milk protein)

substitute for milk or cream

to improve taste

balace nutrition

3.Sugar

to add in sweetenes

source of calories

have 4 calories per gram

4.malt extract (contains barley)

flavour enhancer

can be gluten free of non gluten free

5.Inulin

non-digestible carbohydrate called fructans

acts as prebiotic,fat replacer,sugar replacer,texture modifier and benefial role in gastric health

low calorie value (1.5 kcal/g)

6.non-fats milk solids (cows milk)

milk solids refer to dried powder after all water is removed from liquid milk

give rich mouth-feel without additional fats

7.Cocoa

RIch in minerals such as iron , calcium,magnisium ,copper and manganese.

almost negligible cholestrol content

helps in lowering high blood pressure

8.Palm oil

contain vitamin E and vitamin K

good alternatives to trans fats as it has mix of saturated and unsaturated fats that are almost equal

9.Maltodextrin

white powder that comes from plants such as corn and potato starch

acts as thickeners to increase the volume of a processed food

have high glycemic index index( GI) which means fastly increase the blood glucose level

safe to consume in moderate amount

10. Minerals and Vitamins

boost immune system

vitamin K-helps blood to clots

11. Stabilisers

to maintion the physico-cheical state of food

maintenance of a homogenous dispersion (consistency of food)

12.Permitted flavourings

enhance colors that lost during storage or processing

can come from natural sources or artificial sources

13.Emulsifiers (soya lecithin E322)

Help to give smooth and unform appearance

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PRODUCT : KOPIKO COFFEE CANDY
1. SUGAR/SUCROSE
- act as sweetener
- invert sugar in the form of syrup to prevent formation of crystals.

2. GLUCOSE
- to prevent crystallization of sucrose, need to have glucose to get in the way.

3. VEGETABLE OIL
- give a shiny look to the candy
- most of candy melts are made of vegetable oil.

4. COFFEE EXTRACT
- give flavor of coffee

5. BUTTER
- prevent crystallization of sugar.
- make it breakable.

6. EMULSIFIER(E322, SOY LECITHIN)
- give bright and perfect colour.
- decrease friction among the particles of main ingredients like sugar, water, flavoring etc.
- soy lecithin help the ingredients to stay together.

7. CARAMEL COLOR(E150d)
-  water soluble food coloring.
- E150d is class iv of caramel color or called ammonia sulfite caramel.

8. SALT
- enhance the flavour.
- a complement to sugar
- intensify sweetness

9. COFFEE FLAVOR
- give the taste of coffee

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PRODUCT :INSTANT NOODLES (CURRY FLAVOR)

INGREDIENTS:
1. WHEAT FLOUR
- Contain protein that interact with each other when mixed with water.
- Forming gluten
- Elastic gluten framework
- A high protein flour makes a tough product.
2. PALM OIL
- Provide energy
- Enhance absorption of fat- soluble nutrients such vitamin A, D and E.
- Help strengthen immune system.
3. SALT & SUGAR
- To enhance flavour
- Provides sweetness
4.POTASSIUM CHLORIDE
- Provide salty flavor.
- Involve in protein modification and microbial management.
- Impact taste, texture and shelf life of food products.
5. GUAR GUM
- Act as thickening, stabilizing, suspending and binding agent.
6. SODIUM TRIPOLYPHOSPHATE
- Use an emulsifier and to retain moisture.
7. CARAMEL
- For coloration and also serves additional function.
- act as emulsifier.
8. POTASSIUM CARBONATE
- As a mild of drying agent.
- Soluble in water

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PRODUCT : MAYONNAISE LADY'S CHOICE

1-SOYBEAN OIL
-Liquid soybean oil is low in saturated fat, source of omega-3 fatty acids and contains no trans fat.
- It has little flavor, which is an advantage because it won't interfere with the taste of the mayonnaise.

2-EGG
-Proteins and lecithin in the egg yolk serve as emulsifiers agent, and taste.
- Egg whites create a foam that has more stability and volume than whole eggs or yolks.
-The lecithin in egg yolks is an excellent emulsifier that blend two incompatible liquids such as oil and water

3-LEMON JUICE
Adding an acid lemon juice will help to strengthen and stabilize a foam create by egg whites.

4-SUGAR
Provides sweetness, helps to trap air, and retains mixture.

5-VINEGAR
-stablizing eggwhite foams easier, but it is slower to emulsify
-creates thinner texture of mayonnaise

6-IODIZED SALT
-Salt influence the rate of oxidation of the oil in the emulsion.
-Salt should be added right at the beginning as it helps to thicken the yolk.

7-CITRIC ACID
-citric acid stabilized isothiocyanates(contains in mustard) in which will provide a flavour.

8-PRESERVATIVE (E211)
-As mayonnaise id acidic, benzoic acid are used as preservatives against both yeasts and fungi in acidic products.
-Also helps in solubility of mayonnaise.

9-EDIBLE GUM
-Xanthan gum helps keep mayo emulsified through the jar being pasteurized, shipped, stored on the shelf for months, and kept in the refrigerator after opening.

10-CALCIUM DISODIUM EDTA (E385)
-Calcium disodium EDTA is a white, odorless, crystalline powder, with a faint, salty taste
-It inhibits rancidity,odor or taste of decomposing oils or fats
-used as preservative and improves the quality and stability of foods.

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PRODUCT:Butter Coconut Flavoured Biscuits

ingredients:

1. Wheat flour

-contain gluten(when dough is kneaded, these  gluten develop and become elastic that give good structure

2. Vegetable oil(palm olein)

-liquid component of palm oil that separated by fractionation process

-consist of 55% unsaturated fat

-highly heat resistant

-considered “gold standard” and widely used oil for frying

-highly resistant to oxidation

3. Vegetable fat(palm base)

-highly saturated

-semisolid at room temperature

-lower cost and high oxidative stability

4. Raising agent(sodium bicarbonate)

-slightly salty

-alkaline taste

-primarily used in baking as a leavening agent

-reacts with acidic component in batter, releasing carbon dioxide which causes expansion of the batter

5. Whey powder(contains lactose)

-contain 50% nutrient in the original milk

-act as binder(binding agent to form cohesive whole mechanically)

6.Permitted emulsifier

-semi-synthetic  emulsifier made from glycerol and natural fatty acids

-from plant or animal source

-used to allow a unmixing  substance

7. Salt

-flavor enhancer and also help release certain molecule in food

-bringing out some of the ingredients flavors and making more aromatic

8. Permitted flavor(coconut)

-create coconut  flavour for the biscuits

9. Permitted Enzyme(protease)

-used to breaks down protein

-hydrolyses the specific peptide bond

-result in desired texture

-undergo process catalytic activity

-temperature used range 5-100 ̊C

-pH 0-14

-to reduce mixing time

-low dough consistency

-to regulate gluten strength

-give texture and flavor

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PRODUCT: CHIPSTER 'HOT & SPICY'
INGERDIENTS:
1. Vegetable Oil (Palm)
-Higher resistant for oxidation

2. Sugar
-Work as interfering agent and prevent any recrystallization

3. Salt
-To modify flavor of potatoes

4. Monosodium Glutamate (E621)
-Naturally found in tomatoes, cheese and other foods
-It is a sodium salt of glutamic acid
-To enhance the flavor
-Produced by three methods which are hydrolysis of vegetable protein, direct chemical synthesis and bacterial fermentation

5. Disodium 5’ Guanylate (E627)
-Natural sodium salt of flavor enhancing
-Nucleotide guanosine monophosphate(GMP)
-Food additives that used in conjunction with glutamic acid (MSG)
-Not safe for babies under 12 weeks

6. Disodium 5’-Inosinate (E631)
-food additives
-flavor enhance – to provide umami taste

7. Acidity Regulators (Citric Acid (E330) )
-Enhance the activity of many antioxidants

8. Sodium Diacetate (E262)
-It is a sodium salt of acetic acid that present in most of fruits
-Produced by bacterial fermentation
-Used as preservatives and buffers for long shelf life of this product

9. Anticaking Agent ( Silicon Dioxide (E551) )
-Used in salt, dry mixes and spices such as chili powder
-To prevent clumping and keep free flowing

10. Natural color (paprika Extract) (E160c)
-As a natural food additive and food coloring

11. Emulsifier (Mono and Diglycerides of fatty acid (E471) )
-Synthetic fats, produced from glycerol and natural fatty acids, mainly from plant origin, but also fats of animal origin may be used
-A mixture of different products, with a composition similar to partially digested natural fat

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Product： Indocafe 3 in 1 coffeemix
1. Sugar
-causes a molecular change in coffee that makes coffee less bitter.
-for preservatives
2.  Glucose syrup
-sweeten the coffee
-soften texture
-add volume
-convert some of the glucose in corn syrup into fructose by an enzymatic process, a sweeter product can be produced.
3. Hydrogenated coconut oil
-to moisturize and nourish skin
-for digestive help
-act as emulsifier
- content high Lauric acid and MCFA content helps boost metabolism
4. Sodium caseinate (with  protein)
-as water-soluble emulsifying age
-increase viscosity and adhesive
- foaming agent and foam stabilizer
-used for strengthening proteins.
5. Stabilizer
- To stabilize the emulsion
- To stabilize the air bubbles and to hold the flavourings
- preserve structure of food
- prevent oil- water emulsions from separating
6. Emulsifier
-keep food fresh longer
-Emulsifiers are molecules with a hydrophobic end and a hydrophilic end, allowing the two incompatible molecules to become compatible.
7. Anti-caking agent
-adsorbing excess moisture by coating particles and making them water repellent
8. Indocafe instant coffee
-increase shelf life of product
-have a stimulating effect on humans because of its caffeine content
-increase the speed of preparation as instant coffee dissolves quickly in hot water
-lower shipping weight and volume

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Product : Delio strawberry cream wafer

Ingredients :

1)      Wheat flour.

-Wafers require medium to low protein flour. If the protein too  high, there will be a tendency to bake hard wafers and and if too low the wafers may be very fragile.

2)      Shortening.

-Shortening is used in to keep the food product soft after baking.

-Enabling fats to lubricate, weaken, or shorten the structure of food components to provide a food product with desirable textural properties.

-Shortening prevents the formation of a gluten matrix in baked goods.

3)      Milk powder.

-Contain high calcium.

-Milk powder can increase the tenderness of the wafer.

4)      Sugar.

-To provide sweet taste and flavor.

5)      Salt.

-Enhance the flavor of the food product.

-Salt strengthens gluten, making it more cohesiveness and less sticky. With salt present, gluten holds more water and carbon dioxide, allowing the dough to expand without tearing.

6)      Emulsifier lecithin.

-The phospholipids in lecithin add nutritional value to food product.

-Supports the dispersion of oil and water in doughs and batters.

7)      Raising agent (sodium bicarbonate)

-Aerating agent. When heated, sodium carbonate reacts with acidic materials in the dough to release carbon dioxide and water.
8)      Strawberry flavor.

-Add the taste or flavour to the food product.

9)      Artificial colour E129 (Allura Red AC).

-Gives red colour to the food product.

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PRODUCT: Botanical Beverage Chrysanthemum (DRINHO)

1.       Extract of Chrysanthemum flower

- From dry flower of Chrysanthemum morifolium which is a plant of Asteraceae (Compositae) family

- Very fine fluidity and very nice solubility in cold and hot water, alcohol or solution of water-alcohol and some inorganic and organic solutions.

- Appearance: yellow fine powder

- Taste: sweet

- Gives a flavour of the product.

2.       Extract of Liquorice roots

- Roots of Glycyrrhiza Glabra which sweet flavour can be extracted

- Herbaceous perennial legume

- use as sweeteners

3.       Cane sugar

- Sugar made from sugar cane

- Golden colour

- sweet natural sugar that enhances the product’s taste

4.       Permitted colouring 150

- caramel colour – water soluble food colouring

- colour range from pale yellow > amber > dark brown

- Also, serve as an emulsifier in a soft drink to help inhibit the formation of a certain type of “floc” and it is light protective that can aid in preventing oxidation of the flavouring components.

5.       Permitted colouring 120

- Tartrazine which is a synthetic lemon yellow azo dye.

- Gives Yellow colour

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AINA NADIAH BINTI ZAIDI

PRODUCT : Jacob's (wheat cereal)

1  Wheat flour
– contain protein that interact with each other when mixed with water to form gluten.

2. ·Wholemeal flour
-  added to white flour to improve the nutrition of baked goods.

3. · Non hydrogenated vegetable oil ( palm-contains antioxidant(E319,E320) )
-  used to extend the shelf life of foods.
- used to preserve unsaturated vegetables and animal fats.

4.  Wheat germ
-  good source of protein, vitamins, and minerals

-  used to add fiber and flavor, and can be substituted for up to 1/3 of the flour called for in a recipe.

5.  Salt
-   Act as flavour enhancer.

-    flavouring agents and as a   food preservative.

6.  Vitamin & minerals ( calcium carbonate, iron)

-   It can also be used as a food preservative and colour retainer

-   stabilizer, added mainly to dairy products.

7.  B3

8. ·Vitamin A acetate

·9.  B6, B1 ,B2

10.  Raising agent

-    used for buffering solutions to slightly alkaline pH during chemical purification,

-    used as leavening in certain baked goods, such as bread and cookies.

11.  Sodium bicarbonate

-   used in baking as a leaving agent

-    reacts with acidic components

-    act as a raising agent in baking because of thermal decomposition, releasing carbon dioxide.

12.  Yeast

-   breakdown the fermentable sugar in the dough to generate carbon dioxide.

-   Cause dough maturation .

13. Emulsifier

-   Modifies oil crystal and prevents water spattering in cooking;

-   Destroys emulsion to stabilize foam and to make smooth, and keeps its shape;

14.  Enzyme
-   provide the quality and stability of its products, with increased production efficiency

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PRODUCT : JULIE’S ( BISCUITS ) OAT 25

INGREDIENTS :

1) WHEAT FLOUR

> Powder made from the grinding of wheat

a) Hard flour = high in gluten & its dough has elastic toughness that holds its shape well once baked

b) Soft flour = low in gluten & results in crumby texture

2) SUGAR

3) VEGETABLE OIL (PALM OIL)

> Derived from mesocarp of the fruit palm

> Naturally reddish in colour ( high beta-carotene ) content

> 49% saturated fats

4) CHOCOLATE CHIP

> Were made of semi-sweet chocolate

> Small chunks of sweetened chocolate

> Main ingredients ( chocolate and sugar )

5) OAT

> Nutrient-rich food associated with lower blood cholesterol when consumed regularly

> Contain Avenins [ can trigger celiac disease - ingestion of gluten leads to damage in small intestines ]

6) DESICCATED COCONUT

> Dried fruit of coconut , graded by its size [ fine grade is smaller particle size than the medium grade ]

> Good quality of desiccated cococnut ( white in colour & does not rancid )

7) MILK FAT ( BUTTER )

> Water-in-oil emulsion

> 80% fat ( butterfat )

> Including food colourings , most commonly annato & carotene

8) HAZELNUT

9) COCOA POWDER

> Light brown colour

> Extracted from cocoa beans

> Contains flavanol antioxidant flavonoids [ subsets of polyphenols ]

10) SALT

11) SOYA LECITHIN ( E322 )

> Emulsifying properties ( promote solidity in margarine )

> Lecithin - in soybeans & yolks [ a fat that is essential in the cells of body ]

> Prevents oil & water from separating ( help ingredients mix together , improves shelf life )

12) FRUCTOSE

> Derived from sugar cane , sugar beets & maize

> Fruit sugar ( very sweet & water-soluble )

> Found in honey , tree and vine fruits , flowers , berries and most root vegetables

13) GLUCOSE

> Stored as polymer [ simple sugar ] , in plants ( starch ) and in animals ( glycogen )

> Made during photosynthesis from water and carbon dioxide , using energy from sunlight

> Important in cellular respiration

14 ) LEAVENING AGENT :

a) DISODIUM DIPHOSPHATE [ E450 ( i ) ]

> Buffering agent [ weak acid/base used to maintain acidity ] and Chelating agent [ type of bonding of ions & molecules , providing nutritional supplements ]

> Combined with sodium bicarbonate to release carbon dioxide

> Keep the colour from darkening

b) SODIUM BICARBONATE ( E500 )

> Baking soda , available as fine powder

> Produce from seawater / salt , natural minerals

> Used as food fermentation [ acidity regulators , alkali & rising agents ]

c) AMMONIUM BICARBONATE ( E503 )

> Produced from ammonium sulphate and calcium carbonate ( natural minerals )

> Raising agents

> Bicarbonate salt / colourless solid

d) PERMITTED FLAVOURING ( CHOCOLATE FLAVOUR )

> Natural flavouring substances [ cocoa beans ]

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PRODUCT : TESCO finest CHERRY CONSERVE

INGREDIENTS :

1. Morello Cherries
- the primary utilized raw fresh fruit component which has a mahogany red peel along with a dark red to almost black flesh  and belongs under a class for sour cherries.

2. Sugar
- mostly natural white sugar (cane sugar) or other plant based sugars, each being categorized under the polysaccharide , sucrose is used as a stabilizer, sweetener, natural preservative and gelling agent in the liquid (syrup) form to prevent the formation of solid chunks of crystals.

3. Pectin
- a water soluble natural fiber (gelling agent) which is highly concentrated in fruit skins and peels that helps in the binding of fruit acid with sugar to form a gel. It also lowers the cooking time of jams and hence helps the fruit retain some of its fresh crisp texture.

4. Citric Acid
- a tart tasting substance with a low pH count that when added into the jam manufactures a a cobweb where both fruit juice and chunks can be entrapped similar to how water is captured inside a sponge. Thereby, enabling the production of a gel.

5. Sodium Citrate
- although citric acid induces that beloved sour flavor in the jam too much of it will make the finished product undesirable to quite a few people. To prevent the acidic flavor from reigning dominant in the jam acid regulators like sodium citrate are used which allows the citric acid to function properly without the disadvantages of a too sour flavor.

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Product: Oreo
1. Wheat Flour
- it's highly controversial because it contains a protein called gluten, which can trigger a harmful immune response in individuals.
2. Salt
- maintain the proper balance of water and minerals
- flavor to food and used as a preservative, binder and stabilizer.
3. Sugar
- source of carbohydrate and energy.
- used to keep baked goods moist and can delay staleness.
4. Non-hydrogenated palm and palm kernel oil
- it causes low-grade inflammation that is linked to insulin resistance, obesity, and other metabolic diseases.
5. Cocoa powder
- may reduce the risk of cardiovascular diseases.
6. Fructose syrup (HFCP)
- made from corn starch processed by glucose isomerase convert to some of its glucose into fructose.
- easy to handle and more cost-effective.
7. Leavening and raising agent
- sodium bicarbonate. capable to give sponges that extra oomph. it can causes cakes to go golden brown on top and speed up the browning process.
- ammonium bicarbonate is used in food industry as a raising agent for flat baked goods. it dissolves in water and give mildly alkaline solution. insoluble in octane and alcohols. made by combining ammonia and carbon dioxide
8. Cornstarch or maize starch
- derived from corn grain
- used in thickening sauces or soups
- used in making corn syrup and sugars
9. Emulsifier (Soy lecithin)
- a substance that stabilizes an emulsion
- soy lecithin is extracted from soybean oil. which is is almost always genetically modified
- side effect of this: bloating, diarrhea, mild, and nausea.
10. Nature identical vanilla flavor
- substances that are chemically identical to natural substances, but which are obtained by chemical processes or by chemical modification of other natural substances

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Product :
Jack 'n Jill Choco-filled Mint Candy

Ingredients :
1. Sugar - It works as an interfering agent which preventing any recrystallization of sugar. The ability of sugar to recrystallize provides a delightful variety of textures in candies and confections.

2. Glucose - It creates a smooth, creamy and chewy candy. It also creates long carbohydrate molecules that get all tangled up and prevents the other sugars from crystallizing.

3. Vanillin - Edible spice with strong milky flavor which found in the seed of vanilla. It also increases the smell of milk.

4. Edible fat (hydrogenated palm olein) - It creates glossy and moist visual texture. It has the ability to refract light for the opaque appearance of milk.

5. Cocoa powder - It is made when chocolate liquor is pressed to remove three-quarters of its cocoa butter. It also gives deep chocolate flavor and low in fat.

6. Skimmed milk powder - It is used to produce milk chocolate for its distinct flavor and smooth milky texture characteristics. It also lends a desirable light dairy flavor, helps control sucrose crystallization and binds water to produce the firm, chewy texture of confectionery centers.

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PRODUCT: SCHOGETTEN DARK CHOCOLATE BAR

INGREDIENTS:

1)      SUGAR

~ to add sweetness to the bitter cocoa

~ used as a preservative to prevent microorganism from growing

~ create a smooth mouth feel

2)      COCOA MASS

~ act as a base ingredient for the manufacture of all chocolate

~ it gives the chocolate flavour

3)      COCOA BUTTER

~ edible vegetable fat extracted from cocoa bean

~ it gives the flavour and aroma and velvety texture

~ has a melting point around 34-38°C rendering solid at room temperature that readily melts once inside the mouth

~ prevent rancidity

~ suspend and lubricate sugar particles

~ lowers the viscosity of melted chocolate

4)      BUTTERFAT MILK

~ the rate of cocoa butter crystallization slows

~ act as bloom inhibitor and to soften the chocolate and make the chocolate less brittle

5)      EMULSIFIER (SOYA LECITHINS)

~ act as a viscosity reduction

~ thickens the chocolate

~ act as a suspension of solid particles in fat

6)      NATURAL VANILLA FLAVOUR

~ enhance perception of sweetness and other flavours

~ act as food flavouring

7)      COCOA SOLIDS (50%)

~ contain flavanol antioxidants and several minerals including calcium, magnesium, potassium, sodium and zinc for nutrition

~ it gives full rich chocolate flavour and dark color

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PRODUCT: APOLLO (BLUEBERRY LAYER CAKE)

1. Vegetable Fat
~ Can alter food appearance. It aids in browning process.
~ As an emulsions.
~ It also have ability to absorb and preserve flavor.
~ As an aid in heat transfer. It help facilitate crust formation.
~ Use to determine the melting point of the product.
~For nutrition, it help delivering fat soluble vitamin which is vitamin A,D,E and K.

2. Refined Glycerine
~ we can get Refined Glycerine from natural tropical palm oil.
~it is colorless, odorless, sweet-tasting viscous and hygroscopic (tend to absorb moisture from the air).
~It has well solubilizer, plasticizer, moisturizing and preserving agent.
~ It is 100% vegetable origin and certified kosher.

3. Glucose syrup
~ It is also known as confectioner glucose.
~It is made from hydrolysis of starch.
~To sweeten, soften texture and add volume.
~By converting glucose in corn syrup into fructose, sweeter product can be produced.
~It acts as sweetener.

*Some of you might be wondering whether the glucose syrup and corn syrup is the same thing?
They are both made from corn starch. glucose contains 15-19% water and is an invert sugar (mixture of glucose and fructose). It is thicker than corn syrup while corn syrup contain 24% water. it is made from glucose and fructose added to prevent crystallization. Their major different is the water content.

4. Emulsifier
~ The emulsifier use in this product is mono and diglyceride of fatty acids (E475)
~ It is present in various seeds oil.
~ The Industrial Production achieved by glycerolysis (breaking of the chemical bonding) between triglycerides and glycerol.

5. Sorbitol
~ It is a sugar alcohol with sweet taste which human body metabolize slowly.
~Most sorbitol is made from corn syrup but also found in apples, pears, peaches and prunes.
~It can also act as sweetener as sugar substitute.
~Often used in diet foods.
~Occurs naturally in many store fruits and berries from trees of the genus Sorbus.

6. Sodium Bicarbonate
~ Baking soda(familiar with it?)
~ Act as a leavening agent.
*what is leavening agent?
raising agent (Does it ring any bells?)
~ It reacts with acidic component which release Carbon Dioxide (CO₂) which cause expansion.
~ Heat can also cause the Sodium Bicarbonate to become raising agent.
~sometimes it is used in green vegetables which green color due to reaction between chlorophyll to produce chlorophylin.

7. Citric acid
~ It is naturally occurs in citrus fruits.
~ Used as acidifier, flavoring, flavoring, chelating agent (often used to trap or remove the heavy metal ions).
~ It is also use as flavoring and preservatives.
~ Citric acid can be added to ice-cream as an emulsifying agent to keep fat separating.

8. Potassium Sorbate
~ Act as preservatives
~ Has an anti-microbial properties
~ Used in cheese, baked goods, syrup and jams.
~ Used in dehydrated foods like jerky and dried fruit.
~ Does not leave an after taste
~ Increase shelf life of foods
~ It is commonly used in wine production (stop yeast from continuing ferment in the bottles).

9. Calcium Propionate
~ Food additives
~It is listed as E number 282
~ It prevent microbes from producing the energy they need
~ It also use as mold inhibitor in bakery products

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MANIVANNAN MELVIN

PRODUCT: WHITE COFFEE

1. Non-dairy creamer which derived from vegetable fat, milk protein and glucose syrup.  it provides dairy flavour to the coffee. it does not content lactose. milk protein are usually derived caesin.  Glucose syrup is for sweetening.

2. E340(ii)  dipotassium dihydrogen phospate. Is a type of stabilizers. function includes acidity regulator and chelating agent. It also increases the activity of antioxidants.

3. E451(i) penta sodium tri phospate. Act as buffer, stabilisers and emulsifiers. IT is also used as an water retainer.

4. E471 mono- and diglycerides. it is used for stabilizing and emulsifying properties.

5. E481 sodium stearoyl lactate. Used as emulsifier and stabiliser.

6. E551  silicum dioxide. it used for anti caking agent, remove protein and yeast in beer and wine production and as anti foaming agent.

7. Instant coffee powder is made from freeze drying coffe bean powder. It serves to give taste and aroma.

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Product: Mountain Dew

1. Citric acid
It is a natural preservative and is also used to add an acidic (sour) taste to foods and soft drinks

2. Caffeine
-It is naturally present in the product, such as caffeine naturally occurring in certain herbal ingredients

3. Sodium Citrate
-Sodium Citrate (E331) is the sodium salt of citric acid. Like citric acid, it has a sour taste
-It  is mainly used as a food additive, usually for flavor or as a preservative

4. Sodium Benzoate
-Substance which has the chemical formula NaC₇H₅O2
- It is a widely used food preservative, with an E number of E211

5. Edible gum
-Edible Gum is a natural edible gum. It is white or brown in colour. It provides heat to the body

6. Tartrazine
-Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring.

to be continue..

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Carbonated Drink

Ingredient

1) Carbonated Water
~Disoluttion of CO2 in a liquid that happen in high pressure
~ give "Fizz" sensation

2) Sugar
~To add sweetness

3) Citric Acid
~weak organic acid that have role to give acid taste of soft drin

4) Cafeine
~one of Central Nervous System Stimulant that easily found in coffe
~Claim by manufacturer that caffeine is added to soft drinks because it plays an integral role in the flavor profile.
~high rates of consumption of caffeinated soft drinks more likely reflect the mood-altering and physical dependence-producing effects of caffeine as a central nervous system-active drug

5) Sodium Citrate
~Sodium citrate are used as acidity regulatory

6) Sodium Benzoate
~as preservative

7) Edible Gum
~Commonly use arabic gum in soft drink that have role as emulsifier

8)Flavouring
~give lemon flavour

9)Tartrazine
~as food coloring give yellow colour.
~Synthetic color more stable in low ph

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Product:
Drinho Lychee Drink

Ingredients
1)Water

2)Cane Sugar
- rich in sugar sucrose
-conventional white granulated sugar

3)Lychee Juice
-flavoring

4)Emulsifier 445
-Glycerol esters of wood rosins
-also known as glucerol abietate or ester gum
-is a soluble food additive
-is the food grade material in beverages to ake oils in suspension in water

5)Acidity Regulator 330
-enchance the acidity of antioxidant
-decreases enzymatic browning in fruits and products
-increases gel consistency in marmalades

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Product:
POTATO CHIPS

Ingredients:
1. Dehydrated potato flakes
- to give a crispy texture
- to extend the shelf life of the food product

2. Palm Olein
- contain permitted antioxidant (E320)
- consists mostly of unsaturated fat
- used as cooking oil to fry the dehydrated potato flakes

3. Tapioca starch
- add crispness to crusts

4. Flavouring (Honey cheese flavour)
- contains soy and milk
- enhance the flavour of food

5. Emulsifier
- Emulsifier used are E322 and E471 and contains soy
- Emulsifier interacts with the free starch of the dehydrated flakes
-  to reduce puffing and blistering in the fried product

6. Sugar
- give sweetness to food

7. Citric acid
- boost flavour and shelf life to fried food
- extend the lifespan of frying oils by increasing their stability

8. Monosodium Glutamate (E621)
- acts as permitted food enhancer to enhance the flavour of potato chips