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BREAD

1.Wheat flour-rich with complex gluten forming protein(glaidin&glutenin) which responsible for internal structure and elasticity of the bread.

2.Non wheat flour-for health recipe for example corn flour and oat.

3.Salt-enhance flavour,reduce gas production and strenghtening gluten.
-control fermentation to produce bread of good volume and texture.
-slow the action of the yeast and allows it to produce CO2 at stable rate.As a result,finer texture bread formed.

4.Yeast(Saccharomyces species)
-convert sugar into CO2(to make the dough expand)and ethanol(add flavour to the dough)

5.Sugar
-add flavour and rich brown colour to bread's crust by Mailard reaction.
-produce fine texture and crumb.
-increase shelf life of the bread.

5.Yeast food-provide nutrient and mineral to the yeast.
-helps yeast to begin producing gas for raising the dough.

6.Water-stimulate the growth of yeast and development of gluten.
-dissolve and activated the yeast.
-activated the protein in the wheat flour and formed sticky and elastic dough.

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KIKKOMAN NATURALLY BREWED SOYSAUCE

INGREDIENTS: WATER, WHEAT, SOYBEANS, SALT, SODIUM BENZOATE LESS THAN 1/10 OF 1% .

FUNCTION OF INGREDIENTS:

Water: To soak and coak  the dried soybeans until it soft and also mixed with salt to form a brine solution. Then, the brine solution (salt + water) are added to first stage of making soysauce which is called Koji to form a mash called moromi.

Soybeans: Soybeans (Glycine max) referred to as the ‘’King of Legumes’’ because of their valuable nutritive properties. It has lowest starch and have the most complete and best protein mix. It is high in minerals (calcium & magnesium) and vitamin B. It must be in a good quality, not spoil and free from contamination. Soybean is the main ingredients in production soysauce.

Wheat: Wheat is blended in equal parts with the soybeans. It acts as a substrate or food source for initial growth of mould (Aspergillus oryzae or Aspergillus soyae) and help to maximize proteolysis activity. Wheat enzyme catalyst the protein breakdown and acts a carrier to obtain the uniform in ‘koji’ production phase. It also will remove the moisture during moromi production phase.

SALT: Salt is added at the beginning of moromi fermentation about 20-25% brine. Approximately 12-18% of the finished product weight.The purpose of adding brine is to enhance flavor, helps establish the proper chemical environment for the lactic acid bacteria &yeast to ferment properly. Other purpose is also to protect the finished product from spoilage. It gives soy sauce its salty taste and helps to preserve the final product. yeasts and lactobacillus bacteria, which are able to tolerate high levels of sodium chloride and low levels of oxygen, are added to the brine mixture. The chloride and low levels of oxygen, are added to the brine mixture. The conditions stop the activities of the aspergillus mould.

SODIUM BENZOATE: Act as preservatives to avoid microbial growth. According to the food act and regulation 1985, maximum specification of adding sodium benzoate is 1000 mg/kg for soysauce.

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Product : LOW FAT YOGURT

1. Strawberry banana : cultured pasteurized Grade A to reduced fat milk.

2. Sugar :  Provide some  sweetness flavor

3. Modified Corn Starch : starch is dried and modified with inorganic acids to become a fat substitute and act as a thickener for the yogurt.

4. Kosher gelatin: functions as a thickener, stabilizer and texturizer in foods which follow Jewish regulations

5. Natural flavor :  a natural preservative and flavor additive.

6. Pectin: improves the taste and texture of yogurt by serving as a stabilizer and gelling agent and increasing the shelf life of yogurt drinks.

7. colored with Carmine : make the yogurt turn to pink color.

8. Vitamin A acetate : Used as a vitamin A fortifier.

9. Vitamin D3 : also known as cholecalciferol, it is a form of vitamin D that is often used to fortify foods .

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Product : Cocopie

1) Sugar - give sweetness, used as a preservative and act to inhibit the growth of microorganism.

2) Vegetable oil - as shortening for baked goods

3) Wheat flour -  to provide structure and texture through the formation of gluten

4) Glucose syrup - enhances the flavour, prevent sugar from crystallizing

5) Cocoa powder -  rich sources of antioxidant, provide flavour

6) Milk powder - for whipping/ forming, act as the air/water interfaces to form a stable film surrounding air nunnle

7) Gelatine (Bovine Source) - gelling agent, important formulated food such as elasticity, water holding capacity, protective colloidal ability, emulsifying ability, and adhesive property.

8) Egg -  are used to adding structure, firmness, color, flavour and even leavening.

9) Soya lecithin - consists of three types of phospholipids; phosphatidylcholine (PC), phosphatidylethanolamine (PE) and phosphotidylinositol (PI). It is extracted from soybean oil and is generally used as a gluten chemistry modofier, natural emulsifier, stabilizer, antioxidant, wetting agent.

10) Vanilla - for flavouring

11) Salt - act as preservative, texture enhancer, flavour enhancer, nutrient source, binder, colour enhancer

12) Xanthan gum - enhancing the appearance, texture, and stability of food and create thickness

13) Glycerine - act as food additive, wetting agent, solvent or sweetener

14) Ammonium bicarbonate - leavening agent

15) Calcium mono-phosphate - leavening agent

16) Sodium bicarbonate - leavening agent, active ingredient in baking soda

17) Pottasium sorbate - food preservative, to inhibit the growth of mold, yeast, microbes, in turn increasing shelf life

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KIKKOMAN NATURALLY BREWED SOYSAUCE

INGREDIENTS: WATER, WHEAT, SOYBEANS, SALT, SODIUM BENZOATE LESS THAN 1/10 OF 1% .

FUNCTION OF INGREDIENTS:

Water: To soak and coak the dried soybeans until it soft and also mixed with salt to form a brine solution. Then, the brine solution (salt + water) are added to first stage of making soysauce which is called Koji to form a mash called moromi.

Soybeans: Soybeans (Glycine max) referred to as the ‘’King of Legumes’’ because of their valuable nutritive properties. It has lowest starch and have the most complete and best protein mix. It is high in minerals (calcium & magnesium) and vitamin B. It must be in a good quality, not spoil and free from contamination. Soybean is the main ingredients in production soysauce.

Wheat: Wheat is blended in equal parts with the soybeans. It acts as a substrate or food source for initial growth of mould (Aspergillus oryzae or Aspergillus soyae) and help to maximize proteolysis activity. Wheat enzyme catalyst the protein breakdown and acts a carrier to obtain the uniform in ‘koji’ production phase. It also will remove the moisture during moromi production phase.

SALT: Salt is added at the beginning of moromi fermentation about 20-25% brine. Approximately 12-18% of the finished product weight.The purpose of adding brine is to enhance flavor, helps establish the proper chemical environment for the lactic acid bacteria &yeast to ferment properly. Other purpose is also to protect the finished product from spoilage. It gives soy sauce its salty taste and helps to preserve the final product. yeasts and lactobacillus bacteria, which are able to tolerate high levels of sodium chloride and low levels of oxygen, are added to the brine mixture. The chloride and low levels of oxygen, are added to the brine mixture. The conditions stop the activities of the aspergillus mould.

SODIUM BENZOATE: Act as preservatives to avoid microbial growth. According to the food act and regulation 1985, maximum specification of adding sodium benzoate is 1000 mg/kg for soysauce.

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Evaporated Milk

1. Fresh milk - Forms the core ingredient of evaporated milk as the starting material in producing evaporated milk is fresh milk sourced from cow.
2. Stabilizer (disodium phosphate) - A stabilizing agent added to maintain its viscosity during the storage period. It is essential as evaporated milk has long shelf life (up to 15 months) thus viscosity can be maintained over time. When added, it prevents milk from breaking down during processing.
3. Carrageenan - An additive added to increase evaporated milk viscosity. It also works as suspending agent.
4. Vitamins C and D3 -  Commonly added as a form of fortification in milk  to prevent rickets and other bone disorders.

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1.Reduced fat: As a fat replacer that provide the same taste and texture as a high fat food that consumer enjoy but without unnnecesary calories, cholestrol or fat

2.Sugar:Providing sweet taste and flavour. It also hold the moisture and prevent the staleness

3.Cellulose: Thicken or stabilize food.Cellulose gives food more water,more air, a creamy feeling in mouth with less of other ingredient

4:Carrageenan: Act as an addictive and also as a suspending agent

5:Milk: Act as an emulsifier thar prevent fat globules.

6:Disodium phosphate: Used as an addictive to enhance a food texture, increase shelf life and to keep the dry mixture uniform during storage

7:Cocoa:Lower the viscosity of melted chocolate and significantly contribute to chocolate flavour.

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Product: 'Total' Whole Grain

1. Whole grain wheat: main basic ingrediet. In this product it restore some nutrients such as protein, carbohydrate sorce, fiber, and may contain some vitamins and minerals.

2. Sugar: give a sensory properties (sweetness, flavor, texture, ternderized, and appearance), physical properties (solubility, freezing point,and boiling point), holding water and preserves microbes. In this product, as sweetener, texturizer, and give color (Maillard).

3. Salt: provide a texture and as a flavor enhancer

4. BHT: as a preservation for rancid fat

5. Calcium carbonate:  As a food additive used as an acidity regulator, anticaking agent, stabiliser or colour preserve

6.Sodium ascorbate: antioxidant and acis regulator

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1.Cocoa butter/ theobroma oil- is a fat source used to make chocolate becoming melt-in-your-mouth and gives silky feel .

2.Non- fat milk-act as emulsifier which is prevents fat globules from forming one large mass.
3.Sugar –providing a sweet taste, flavor and act  as a preservative.

4.Lactose- primary ingredient in skim milk powder (SMP), dried sweet whey (DSW) and whey protein concentrate.

5.Soy Lechitin- it can keep a candy bar together by making sure that the cocoa and the cocoa butter do not separate.

6.Vanillin Artificier- used widely as a flavoring additive.

7.Rice flour- Gives structure and texture to the crisped rice.

8.Barley Malt- Act as wholegrain sweeteners.

9.Salt- Act as flavoring and important in preservation of food.

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Product: whole grain loaf
1. whole-wheat flour-contributes body and structure, texture and flavor to baked goods. When used in baking it binds the ingredients together and supports the batter
2. granulated sugar-The fine crystals in granulated sugar don't cake together, which makes it perfect for measuring, sprinkling onto food and dissolving into drinks.
3. rolled oats-rolled oats have been coarsely chopped into smaller pieces to allow them to cook more quickly than regular oatmeal.
4. gluten-helps dough to have an elastic type texture, and will help the dough rise and give a chewy texture.
5. vegetable oils- Oil leads to mealy, not flaky, pastry and will also lead to a heavier-feeling product
6. yeast-give rise to the batter by producing CO2 that trapped in gluten network untill cooked.
7. salt- It contributes to overall flavor. In bread, it controls the fermentation rate of yeast. It has a strengthening effect on the gluten protein in the dough.
8. milk replacer-The sugar in milk, lactose, is not eaten by the yeast, so it is left to add a subtle sweetness to the finished bread. Milk also increases the nutritional value of the bread by adding additional proteins
9. emulsifier-used to interface with both the water and oil to act as an intermediary.
10. calcium propionate- use as a mold inhibitor that can extend the shelf life of the bread.

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Product: whole grain loaf
1.whole-wheat flour-contributes body and structure, texture and flavor to baked goods. When used in baking it binds the ingredients together and supports the batter.
2.granulated sugar-
3.rolled oats
4.gluten
5.Rye flour
6.vegetable oil
7.yeast
8.Salt
9.Milk replacer
10.Emulsifier
11.Calcium propionate- As mold inhibitor

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Product :  Yakult Ace Light
1. fructose - acts as sweetener and enhance the flavors
2.skim milk powder - contain lactose that is important for growth of Lactobacillus.
3. glucose - acts as sweetener and enhance the flavors
4. polydextrose -synthetic polymer of glucose that replace sugar, starch and fat in the drink and also help reduce calories
5. live culture of Lactobacillus casei Shirota strain - culture bacteria that is used in yakult drink for good bowel regulation of consumer.
6. maltitol - is one kind of sugar alcohol that act as nutritive sweetener

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Oreo Biscuits

1. wheat flour: it provides fibre,
and forms the bulk pastry. Gluten in flour produces a stretchy dough.
Besides, it provides carbohydrate, vitamin B, calcium and iron

2. Sugar:  it acts as a tenderizing agent by absorbing water and slowing gluten development. Sugar competes with gluten-forming proteins for water in the batter and prevents full hydration of the proteins during mixing. As a consequence, less gluten is allowed to develop, preventing the elastic dough or batter from becoming rigid.

3. Vegetable fat and Vegetable oil: Fat in these ingredients  is rubbed into the flour. The molecules of fat surround the flour particles and exclude water. This prevents the development of gluten in the dough. The fat is said to shorten the dough. Any increase in water in the mixture will increase the development of gluten, which will make biscuits hard and pastry heavy.

4. Wheat starch: is the main component of wheat flour. The fact that biscuits are high in sugar and fat and low in moisture (water). These factors inhibit starch gelatinisation which therefore does little to contribute to the structure of a finished biscuit.

5. Glucose-fructose corn syrup: glucose-fructose corn syrup is a liquid sweetener  and has the ability to blend well with other ingredients.

6. Salt: Salt has several functions in baked goods. It modifies flavour, increases crust colour.

7. Emulsifiers( soy lecithin): lecithin  has high choline content.

Choline is a micronutrient that is good for heart health and brain development.
Soy lecithin is extracted from soybeans.
It acts as emulsifier, reduces egg and fat requirement., helps even distribution of ingredients and prevents sticking and simplifies cleaning.

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Product: Chips Ahoy

1) Sugar : Provide sweetness, involved in the Maillard Reaction when react with protein and caramelisation.
2) Salt （Sodium） :  adds flavour and strengthens soft fat and sugar mixtures, lower the water activity.
3) Protein : involve in Maillard reaction.
4)Flour: contain glutenin and gliadins which provide elasticity and texture of biscuit.
5)Soy lecithin : act as emulsifier to stabilize the emulsion.
6)Baking soda : used for increasing the volume and lightening the texture of baked goods.
7)Natural and artificial flavour : to provide additional flavour to the food.
8)Fat : give mouth feel and provide flavor, texture ,as lubricant on dough and help to retain the gases released during baking thus ensuring a well risen loaf which will have a soft crumb and will stay fresh longer.
9)Partially hydrogenated of soybean oil : converted into trans fatty acid, added to foods to increase their shelf life. They make it simple to transport products, allow for easy commercial frying, and provide solidity at room temperature to make spreads.

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Product : Breakfast cereal
Ingredients:-
1) Vitamins - to replace the vitamin that is lost during the process
2) Spices - to add specific flavour and enhances them
3) Aspartame - it is an artificial sweetener that is low in calorie
4) Walnuts - to provide texture, flavour and function as a healthy food
5) Royal jelly - to add flavour
6) Natural mango flavour - to add mango flavour to the cereal
7) Mango pieces - to add flavour and also texture to the cereal
8) Rolled oats - function as health food
9) Tartazine - also known as E102. function as food colouring
10) While grain wheat - to add texture and function as healthy food
11) Corn - one if the main ingredients to make cereal. Add texture
12) Palm oil - to enhance the texture and prevent the ongredients from sticking to each other
13) Minerals - to add some nutrients to the food

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Product : Milo

Ingredients :
1) Malt extract - acts as sweetener and natural flavouring
2) Skimmed milk powder - to impart a smooth creamy mouthfeel and enhance the flavour
3) Maltodextrin - Bulking agents
4) Sugar - to provide sweetness
5) Cocoa - to provide flavour
6) Palm oil - to improve crystallisation in dry mixes product
7) Minerals and vitamins - for fortification
8) Permitted flavouring (Vanillin) - to enhance the flavour

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SAUSAGE

1. Corn syrup- as a thickener, a sweetener and as a humectant (an ingredient that retains moisture and thus maintains a food's freshness)

2. Sodium Nitrite- salt and an anti-oxidant

3. Natural flavoring- Flavoring substances obtained from plant or animal raw material, by physical, microbiological or enzymatic processes.

4. Mustard, Dried garlic- two of the popular spices used in sausage to give aroma to the sausage.

5. Salt- contribute to flavor, curing and firmness, water holding and juiciness, binding and texture, safety and it prevent water cooking loss.

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SKITTLES

1. Sugar- to provide sweetness
2. Corn syrup- sweet syrup that contributes sweetness
3. Hydrogenated palm kernel oil- to create a solid substance
4. Citric acid- as flavoring agent and a preservative
5. Tapioca dextrin- a thickener and foam stabilizer
6. Modified corn starch- a thickener agent
7. Natural and artificial flavors- to provide additional flavor to a food
8. Colors- to enhance food's appearance
9. Sodium citrate- citric acid as flavoring
10. Carnauba wax- plant-derived, also known as "queen of waxes", as a coating to provide a glossy waxen sheen

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Product: Green Pea Snack
1. Green Pea: to provide texture and flavour
2. vegetable oil: Acts as a shortening to give the snack a crumbly texture, to make the snacks stick together less
3. sugar: provide sweetness
4. salt: flavouring agent and to lower the water activity of the snack to extend the shelf life of snack
5. monosodium glutamte: flavor enhancer

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Product: Yogurt Low Fat
1.Cultured Grade A Non-fat Milk
Function:Cultured Milk are responsible for texture and flavor of the yogurt.Grade A means milk product are comes from dairies and plant that meet requirement from Pasteurized Milk Ordinance.Non-fat which is healthy product to be consumed.
2.Water
Function:Give softness to the yogurt
3.Sugar
Function:Gives sweet taste
4.Corn starch
Function:Act as thickening agent,which gives the yogurt more creamier.
5.Natural flavors
Function:Give flavor to the yogurt from fruit.
6.Carrageenan
Function:Act as stabilizer for creamy texture.
7.Carminic acids
Function:Color additive
8.Malic Acid
Function:Flavor enhancer
9.Potassium sorbate
Function:Maintain freshness
10.Sodium citrate
Function:Act as emulsifier
11.Vitamin D3
Function:Give healthy effect for body(eg;bone health,strong immune system,proper cell developtment.

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product:oreo
1.maltitol -sugar substitute which provide sweet taste
2.wheat flour-provide texture
3.palm oil-provide taste and texture in particular crunchiness
4.cocoa-give deep chocolate flavor and deep colour
5.cornstarch-thickening
6.glycerin -add sweetness
7.emulsifiers (vegetable mono and diglycerides and soy lecithin)-stabilize mixture of two immiscrible liquid and also permit easier blending of fat
8.leavening(baking soda)-aerate dough during mixing or baking so that finished pproduct greater in volume than raw ingredients
9.salt-modifies flavour
10.natural and artificial flavor-improve taste
11.cellulose gum and gel-viscosity modifier or thickener
12.acesulfame  potassium-sweeteness
13.sucralose-sweeteness

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Product : McConnell's Fine Ice Cream (Sea Salt Cream & Cookies)
http://www.mcconnells.com/who-we-be/
1) Cream
hold shape of ice cream for a longer time
2) Milk
are a key ingredient of ice cream products. The protein (milk) in ice cream ensures small fat and air bubbles are produced. They give ice cream its creaminess.
3) Cane sugar
a sweetener but is also plays an important role in producing the right texture
4) Non fat milk solid
play an important role in the body and texture of ice cream by stabilizing the air that is incorporated during the freezing process
5) Organic egg yolks
Rich in healthy cholesterol  and essential fatty-acids, they are among the best sources of natural Vitamin A. Furthermore, the combined fats in the cream and egg yolks are key in slowing the absorption of sugar in the blood stream for greater stability. These products are also crucial in providing fat-soluble nutrients for the long-term health and protection of the glands involved in blood sugar regulation.  Egg yolks is another ingredient that adds fat. In addition egg yolks contain lecithin's (emulsifiers), which bind fat and water together in a creamy emulsion.
6) Kosher salt
allows the temperature of the mixture around the ice cream to get colder.
7)  Chocolate Chunk Cookies (Flour, Butter, Brown Sugar, Cane Sugar, Kosher Salt, Baking Soda, Eggs, Vanilla, Guittard)
act as a flavor
8) R.R. Lochhead® Vanilla
used as a flavoring
9)  Semisweet Chocolate (Cocoa, Cane Sugar, Chocolate Liquor, Cocoa Butter, Sunflower Lecithin, Vanilla)
Legally, at least 35 percent pure chocolate with added cocoa butter and sugar.The most versatile chocolate. Act as a flavor

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Product: Gardenia bread

Flour: Helps in holding the ingredients together, resulting in batter or dough. It also contain gluten that helps in the strength and texture of the bread.

Filtered Water:

1. Prevent bad odor of unprocessed water, chemical contamination and limiting the amount of minerals that can lead to the stiffness of the bread.

2. Hydrate the flour and form dough. Protein absorb water and begin to form gluten of the dough.

3. Control dough consistency (soft or stiff)

4. Triggers all the chemical reaction (eg: fermentation) happen in the dough system.

Sugar

1. Acts as a tenderizer by absorbing water and inhibiting flour gluten development, as well as delaying starch gelatinization.

2. Caramelizes under heat (Maillard Reaction), to provide cooked and baked foods with pleasing color, aroma and contributes in brown crust.

3. Speeds the growth of yeast by providing nourishment.

4. Interacts with molecules of protein or starch during baking and cooking process.

Vegetable fat:

1. Reduces starch retrogradation in baked goods because it shortens the strands of gluten resulting in a less elastic and sticky protein.

2. Tenderize the bread by incorporating air in the finished batter as well as lubricating the other ingredients allowing the bread to rise more freely and increase the shelf life of the product.

Yeast: Produce carbon dioxide which will make the bread to expand because the air is entrapped within the protein matrix of the dough. This results in the light, airy physical structure associated with yeast leavened products.

Dough conditioner:

1. Contain oxidizing agent which strengthen the dough in a short time and can be compensate for low protein in the flour.

2.  Contain reducing agent which helps in the development of gluten. (reduce mixing time and less energy needed to mix the ingredient)

3. Contain enzymes that enhance the production of carbon dioxide by yeast and helps to control the strength of the dough.

4. Contain emulsifier that strengthen the dough, increase loaf volume and can retard staling.

Wheat : It contains gluten which with the correct proportion of sugar in the recipe, the gluten maintains optimum elasticity, which allows for gases to be held within the dough matrix. These gases, from leavening agents and mixing, expand and allow the batter or dough to rise.

Salt:

1. Provides flavor.

2. Tighten gluten structure by efficiently hold carbon dioxide in matrix of dough.

3. Slows yeast fermentation and indirectly contributes in crust coloring.

4. Preserve color and flavor of bread as it dough oxidation is delayed in the presence of salt.

Vitamins and irons:
Add nutritional value in the food product.

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Vanilla bean ice cream

Fresh milk and cream - provides creaminess and richness to ice cream and contributes to its melting characteristics. The proteins help to incorporate air into the mixture, helping to form small bubbles of air. They modify the texture of the ice cream in other ways as well, making it chewier, and giving it body. The proteins also help to emulsify the fats, keeping the fat globules suspended in the mix.
Sugar - controls the amount of ice formed during the freezing therefore the softness of the ice cream.
Non-fat dry milk - absorbs excess water and givers a milkier, creamier flavor.
Corn syrup solids - sweeteners that lowers the freezing point of the water in the ice cream. This ensures that a portion of the water never freezes, keeping the ice cream from becoming a solid chunk of ice.
Polysorbate 80/ Mono and diglycerides - emulsifiers that help to keep the milk fat in suspension and limit the growth of ice crystals. Emulsifiers making the fat globules stick together in chains instead of flowing together in larger globules, or staying separated as tiny ones.
Vanilla extract/ Vanilla bean seeds/ Annato - enhance the appearance and taste of the ice cream.
Locust bean gum/ carrageenan/ cellulose gum/ guar gum - Stabilizers help to keep the small crystals isolated and prevent the growth of large crystals, which causes ice cream to be coarse, icy and unpleasant to eat. Like emulsifiers, they also aid in keeping the air whipped into the mix. Gums keep the ice cream from becoming grainy due to crystals forming from either ice or lactose.

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Orange Cherry Marmalade
1.Orange peel and juice- To give orange tangy flavor
2.Corn syrup, fructose, sugar- Act as sweetener and preservatives by inhibit the growth of microorganisms and maintain the color of marmalade , aid in gel formation
3.pectin- act as thickening agent which aid in gel formation by bind with sugar and fruit acid ; helps shorten the cooking time of marmalade
4.cherries-  To give flavor ( cherry flavor)
5.citric acid-  For gel formation and preservatives purpose ; provide acidic taste to marmalade
6.almond extract- As flavoring, To enhance the flavor and smell of marmalade

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Nutella

Sugar - to give sweetness
Vegetable oil (palm oil) - to give spreadable texture
Hazelnuts - to give essential nutrients such as protein, monosaturated fat, vitamin E, and manganese
Skim milk powder - to intent the reduction of calorie consumption
Fat-reduced cocoa powder- to give chocolate taste
Emulsifier (soy lecithin) - to keep the sugar, oil, nuts and cocoa mixed well and prevent them from separating out during storage
Flavoring (vanillin) -  give flavor to Nutella

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1. Sugar – Give sweetness ; Act as preservatives that maintain the colour of fruit and inhibit mould growth ; Help in gel formation

2. Blueberries – Provide specific flavor (blueberry flavor)

3. Pectin mix (Dextrose, Pectin, Fumaric Acid) – Act as thickener when react with sugar and acid to provide the texture of a jam (gel) ; Give fresher fruit flavor because adding pectin can shorten or eliminate the cooking time

4. Lemon juice (water, lemon juice concentrated) – Act as acid which help in gel formation ; Provide flavour

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Oreas
1.sugar-sweetness
2.wheat flour-
3.

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Snacks food
1) Vegetable oil ( corn oil)- have vitamin E that can act as antioxidant. Also has phytosterols that can reduce absorption of cholestrol
2) Monosodium glutamate( E621)-Flavor enhancing agent contribute to unique taste ("umami") a savory taste.
3) Malic Acid-is an organic acids in food decreased hardness, adhesiveness, elasticity and cohesiveness of starch gel.
4) Corn starch- Ac as thickening agent, form strong adhesive films and assist different ingredients in binding together.
5) Tomato powder-have vitamin C which help in iron absorption
6)Cheddar Cheese- Used in coatings and provide a" chessy" flavour.
7) Ion powder- as seasoning
8) Artificial flavors- to enhance the taste of food
9) Artificial color- provide color and improve appearance
10) Disodium (Guanylate+inosinate)-Imparts the savory taste sensation.
11)Maltodextrin: Is a food additive act as stabilizer and provide crispness of cracker.
12)Buttermilk- act as emulsifying capacity, protein solubility give viscosity and foaming properties.
13) Lactose- can develop color of fried snacks food.
14) Sodium Caseinate-act as emulsifier, foam stabilizer. Have strong binding force of fat and water.
15) Sodium Acetate-( E262)
act as emulsifier and preservative : used most in ripened cheese and process cheese
16) Whey- contribute to nutritional and have high solubility over a wide range of pH .

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Sun Chips Garden Salsa

1. Whole Corn :  rich in fibers, vitamins, minerals and antioxidants.
2. Sunflower oil : longer the shelf life in foods
3. Whole wheat : good source of dietary fiber and manganese.
4. Whole oat flour : improve the texture of food.
5. Rice flour : thickening agent.
6. Sugar : provide sweet taste and flavour, also function as preservative.
7. Corn bran : provide excellent low calories and low fat food.
8. Tomato powder : good sources of vitamin C which help in iron absorption.
9. Salt : act as flavouring agent.
10. Natural flavour : provide taste
11. Maltodextrin : food additive.
12. Cheddar cheese : provide high protein.
13. Dextrose : nutritive sweetener.
14. buttermilk : provide higher carbohydrate content.
15. onion powder : used as seasoning.
16. whey : rich source of essential amino acid.
17. yeast extract : food flavouring and can replace monosodium glutamate (MSG)
18. romano cheese : suitable primarily for grating
19. whey protein concentrate : able to form gel and foam.
20. corn oil : inherent oxidative stability of food.
21. spices : provide spicy taste.
22. citric acid : act as natural preservative.
23. paprika extract : provide colour in foods.
24. lactic acid : food preservative and curing agent.

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Digestive biscuit
Ingredients:
1. Wheat flour- to give a distinctive texture and flavor
2. Vegetable oil- to give a crumbly texture and to make other ingredients stick together
3. Sugar- Provide sweetness
4. Wholemeal- Source of dietary fibre
5. Partially inverted sugar syrup- to provide sweetness
6. Raising agent-
7. Salt- Flavouring agent andto lower water activity
8. Gluten-  to maintain texture

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Hershey Milk Chocolate
Ingredients:
1.Sugar - Provide sweetness
2.Milk - Provide buttery and smooth flavour; Provide mouthfeel properties
3.Chocolate - Provide flavour.
4.Cocoa butter - Suspend and lubricate sugar
5.Lactose - Sweetener
6.Milk fat - Modify hardness and textural properties of chocolate
7.Soy lecithin - Emulsifier
8.PGPR - Emulsifier
9.Vanillin- Artificial flavouring

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JULIE'S PEANUT BUTTER SANDWICH BISCUITS
1. Wheat Flour- contributes to the textural development of  biscuits.
2. Peanut Butter -Provide peanut butter flavour
3. Vegetable oil (Palm Oil) - Provides moist surface for the biscuits.
4. Sugar -Provide sweet taste.
5. Glucose syrup - Acts as sweetening agent.
6. Skimmed Milk Powder - Provides subtle flavour, contributes to textural improvements,aids in surface colouring and contains reduced amount of fats content.
7. Disodium diphosphate[E450(i)]- Acts as leavening agent and emulsifier.
8. Sodium bicarbonate (E500) & Ammonium Bicarbonate (E503) - Acts as base which enhances the leavening effect and contributes to the rise of dough.
9. Corn starch - Reduce the amount of gluten used for baking to improve texture development.
10. Whey Powder - Acts as water- binding agent to prolong the shelf-life of the product
11. Salt - Flavouring agent, control yeast fermentation , enzyme and water activity.
12. Cheese Powder - Added as flavour component in the low-moisture biscuits.
13. Yeast - supplies carbon dioxide gas needed to inflate the dough during early stage of baking through fermentation process.
14. Butter Flavour- Artificial flavouring to provide the taste of butter.

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SOY SAUCE

1. SALT & WATER - salt dissolve in water and it is used to control the propagation of bacteria during fermentation (act as preservative)

2. HYDROLYZED SOY PROTEIN-Enhance flavors.

3. CARAMEL-To improve the darkness of the product that  recommended for darker tone. Also act as flavors enhancer.

4. CORN SYRUP- Natural sweetener that soften the texture, give flavors and prevent the crystallization of sugar.

5. GLUCOSE-FRUCTOSE-Act as liquid sweeteners.

6. SODIUM BENZOATE- As a food preservative which help to inhibit microbial growth in finished soy sauce.

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TROPICAL/ BERRY PUNCH

Pure filtered water: Solvent to all other ingredient. The main component of punch.

High fructose corn syrup: A sweetener made from corn which  provide sweetness to the punch while at the same time lower down the glucose contain in punch.

Grape,pear and strawberry juice from concentrate:  Provide characteristic flavour, aroma and colour or punch.

Natural flavour: Enhance the characteristics flavour of punch.

Citric acid: A weak organic tricarboxylic acid that provide tartness and enhance the flavour of punch. It also help preserve the punch for a long shelf life.

Sucralose: An artificial sweetener which provide extra sweetness to the punch. It is stable under heat and able to tolerance a wide range of pH which is suitable to add in punch with long shelf life.

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Baked ruffles
Ingredients:
1.Modified food starch-Serving as a fat substitute for low-fat foods and producing food with longer shelf life.
2.Corn oil-contains high amounts of vitamin E that can protect foods from oxidative rancidity.
3.Sugar-Used to heighten flavour.Sugar will also recrystallized as water is removed during baking, resulting in a crisp texture.Sugar can take part in Maillard reaction and add to browning.
4.Salt-It modifies flavour and increases crust colour.
5.Soy lecithin-Act as an anti-stickiness powder makes dough easier to work with,and they rise better because there's less sticky resistance for the gas bubbles to strain against.
6.Leavening(Monocalcium Phosphate and Sodium Bicarbonate)-Used to cause baked goods to rise.
7.Dextrose-It is often used in combination with sugar or other sweeteners. It acts to shorten the sweetness perception and enhance the original food flavor.

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GRAPE CRANBERRY COCKTAIL

Water: Acts as a solvent to mix all the ingredients.

Juice from concentrate (water, concentrated grape, cranberry and carrot juices): Used in flavouring and acts as a sweetener

Sugar: Used as a sweetener to provide sweetness

Fumaric acid: Used as a food additive, give more sourness than other acidulants to fruit juices, stabilizes colours, flavours and pH of fruit juices.

Natural flavours: Flavouring

Sodium citrate: Used as a food additive for flavours--provide a cool saline taste, acts as a preservative

Ascorbic acid: Vitamer of Vitamin C, used as an antioxidant food additive.

Citric acid: Act as a flavour enchancer to balance sweetness and acts as a preservative due to its acidic pH

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NATURE VALLEY CHEWY GRANOLA BARS

corn syrup: act as sweeteners, used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor

rice flour: good substitute for wheat flour, also used as a thickening agent

whole grain wheat: a source of fibre

honey: Honey is a source of carbohydrates mainly fructose and glucose

palm kernel oil: high in saturated fats and is more saturated than palm oil. High in lauric acid which has been shown to raise blood cholesterol levels, does not contain cholesterol or trans fatty acids.

soy lecithin:  acts as emulsifier, viscosity reducer, wetting agent, dispersant. Aids mixture of sugar, fats and water to prevent greasiness, graining and streaking

Calcium Carbonate: Used as a coating, improve texture, react with acids to form carbon dioxide as part of the leavening system

nonfat dry milk: has browning capability, via the maillard reaction, due to the presence of lactose which is a reducing sugar and milk proteins. Proteins within it has emulsification properties, resulting in structure and stability

Strawberry powder: source of vitamin C, antioxidants, and dietary fiber

Barley malt extract: acts as sweetener

salt: acts as a preservative by altering the availability of water in foods. it balances sweetness and helps suppress other flavors

mixed tocopherols: ability in protecting the oils and fats in edible oilseeds from oxidation

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Product: YOGI Strawberry Cream Stick

Ingredients:
1. Wheat flour - ideal flour for making most cakes and biscuits has a lower protein content
2. Vegetable Hardened Oil (palm oil) - shortening agent
3. Sugar - Sugar contribute to the product sweetness. It can be broken down into glucose and fructose, which can take part in the Maillard reaction and add to browning. Sugar also will bind with water and delay the development of gluten. Too much gluten development will result in undesirable and tough texture of biscuit stick. Sugar in strawberry cream will bind with moisture to prevent the biscuit from becoming soggy.
4. Whey powder - gives subtle flavor and texture improvement of the biscuits. Mineral content in whey powder may contribute to salty flavor.
5. Whole milk powder - Rich in lactose that can also participate in Maillard reaction. It gives subtle flavor and texture improvement of the biscuits
6. Modified starch - Provide crispness for the biscuits
7. Freeze dried (Fd)  strawberry chip - To give the strawberry flavor for the toppings
8. Fd strawberry powder - To give the strawberry flavor for the toppings
9. Strawberry flavor - To give the strawberry flavor for the toppings
10. Salt - toughen the gluten
11. Lecithin (E322) - as emulsifier and stabilizer
12. Sodium bicarbonate (E500) - leavening agent
13. Reddish Red (E163) - permitted food coloring, containing cyanidin molecule which contribute to red color
14. Polyglycerol polyricinoleate (E476) - emulsifiers, stabilizers, thickeners and gelling agents. Mainly used in icings, toppings and in cake mixes to control fat crystallization.
15. Milk flavor - Provide the milky flavor to the strawberry toppings
16. Citric acid (E330) -
17. Coffee Powder -
18. Protease - hydrolyses protein into small amino acids, increasing color (through Maillard reaction) and flavor.
19. Ammonium Bicarbonate (E503) - leavening agent, gives a softer texture to the biscuit dough

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HUP SENG CREAM CRACKERS
1) Wheat Flour- producing a good open texture during baking.
2) Vegetable Oil (Palm Oil)

As shortening agent

3) Corn Starch- Minor ingredient to improve the surface sheen of the crackers.

4) Glucose Syrup- Provide reducing sugar to enhance surface colouration by Maillard reaction.

5) Leavening Agent (Ammonium Bicarbonate)-  give a softer dough.

6) Sugar- Addition of small quantity of sugar encourage the yeast to grow more vigorously hence it speed up the fermentation

7) Full Cream Milk Powder- The protein in the milk will react with reducing sugar which is provided by glucose syrup to produce the Maillard reaction which gives golden brown surface colouration during baking. It may also give slightly more tenderness to the eating quality of the biscuits

8) Salt -It toughen the gluten and give less sticky dough and it also aids in preventing the formation and growth of undesirable bacteria in Yeast-raised dough. Salt brings out the taste for other ingredients.
9) Yeast- Raise the dough

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Strawberry Jelly

Ingredients:
1. Strawberry Juice:  Give product its special flavor(Strawberry flavor) and provides pectin for thickening.
2. High fructose corn syrup: Used to give flavor, sweetness and preserve food product. It boils down to the cost of sweetener and time for it to reach its processing point.
3.Corn syrup: Aids in gel formation, develops flavor and acts as preservative.
4. Fruit pectin:  Helps precipitate out and form insoluble fibre when sugar is added. The insoluble fibre traps the fruit juice to enable a gel to form.
5. Citric acid: To form gel, preserve and conserve. It also gives sour and acidic taste to jelly. If there is too little acid, the gel will not set. However, if there is too much acid, it will cause gel to lose liquid.

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Orange Tropical Fruit 100% Juice Blend from Concentrate
Ingredients:
1. Pineapple juice concentrate - flavouring, antioxidant, sweetener
2. Apple juice concentrate - flavouring, sweetener, antioxidant
3. Orange juice concentrate - flavouring, antioxidant
4. Mango juice concentrate - flavouring, antioxidant
5. Passion fruit juice concentrate - flavouring
6. Natural flavours - flavouring
7. Vitamin C - antioxidant

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Product : Strawberry Jam

Ingredients :
Corn syrup and high fructose corn syrup : Sweetener and provides body and texture
Sugar : Activate pectin and act as preservative by lowering water activity
Citric Acid : Adjust pH to reach optimum for pectin to work and provides sourness to jam
Fruit pectin : Thickening agent

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* ice cream
1. Skimmed milk- stabilize the structure of an ice cream
2. Non-fat milk fat- improve structure of ice cream
3. stabilizer- reduce the degree of ice crystal growth
4. colour flavouring- improve taste,texture and appearance
5. emulsifier- increase resistance to rapid meltdown
* cone
6. bleached flour- make softer texture
7. sugar- provides sweetness
8. hydrogenated vegetable shortening- make it less to spoilage easily
9. lechitin- act as emulsifier
10. salt- provides solution
11. caramel colouring- provide flavour and colour
12. artificial flavouring-improve taste

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Ice Cream:
ingredient:
1.cream- main components that provide smoothness to ice cream.
2.liquid sugar-
water-act as alternative sugar for ice cream flavor
3.wheat flour- act as thickening agent to make a smoother ice cream
4.cocoa powder-act as flavor
5.egg yolks-act as emulsifiers to keep the ice cream smooth and aid the distribution of the fat molecules throughout the colloid
6.soybean oil-to nourish the ice cream
7.peanut oil-used as the shortening
8.guar gum-act as stabiliser in ice cream
9.carrageenan-act as additives ,thikens ,bind and stabilizes the food product,prevent it from separating
10.vanilla extract-natural flavouring
11.malted barly flour-naturally sweet and toasty flavor
12.sodium bicarbonate- to improve body and texture of the finish product made from some mixes

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Pepsi Cola
1. Carbonated water= main ingredient
2. High fructose corn syrup= sweetener (cheaper price)
3. Caramel color= coloring agent (to make the beverage looks attractive to consumers)
4. Sugar= sweetener
5. Phosphoric acid= to preserve the integrity of the soda's recipe blend minimizing bacterial growth and gives flavor to drinks. It also provides tartness to the soda and plays an important role in how our bodies get energy.
6. Caffeine= provide a slightly bitter taste that enhances some flavors and balances the sweetness of others.
7. Citric acid= as preservatives and as flavoring agents.
8. Natural flavor= flavoring agent

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Breakfast cereal
1. whole grain wheat-promotes healthy blood sugar control
2. corn-source of vitamins, minerals and dietary fiber
3. rolled oats-absorb water much more easily than oats
4. palm oil-help boost levels of HDL cholesterol, full of antioxidants
5. aspartame-artificial sweetener
6. mango pieces-provide better taste,contain vitamins, minerals, fiber and antioxidants
7. royal jelly-lower cholesterol levels
8. walnuts-rich in omega-3 fats and contain antioxidants,vitamins and minerals,improve brain health
9. calcium carbonate-for the requirements for calcium that provides strength to bones and teeth
10. iron sulphate-used as types of iron supplements
11. vitamin C- increases the absorption of iron and for healthy skin and immune function
12. vitamin B6- involved in protein digestion and also healthy nerves, blood and skin
13. folic acid-essential for growing cells and healthy blood
14. vitamin B12- for a healthy nervous system and to help blood cells grow and develop
15. spices-enchance flavour

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Almond Milk
Ingredients:
1. Almonds= The main ingredients for almond milk
2. Filtered water= As a solvent to mix all the ingredients
3. Sea Salt= To enhance the flavor
4. Natural Flavour= Flavouring
5. Locust Bean Gum= Stabilizer
6. Sunflower lecithin = Emulsifier
7. Gellan Gum= Stabilizer

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PEANUT BUTTER

Ingredients:

1. Roasted peanuts: main ingredient

2. Sugar: enhance the flavour

3. Palm oil: act as a stabiliser to prevent the separation of oils in peanut butter during storage, extend the shelf life, provide smooth and creamy texture

4. Salt: enhance the flavour

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White cooking chocolate
Sugar- Provide sweet taste and acts as a preservatives.
Milk Solids- Contribute creamy and smooth flavor to the chocolate.
Cocoa butter- To suspend and lubricate sugar particles.
Emulsifiers- Stabilizing the dispersion of cocoa powder in the cocoa butter.
Flavours- Adds floral and creamy flovor to the white chocolate which can cover the bitterness of the

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1) Coconut = flavour
2) Water
3) Guar gum = stabiliser
4) Agave syrup = sweetener
5) Peanut butter (Peanut, peanut oil, salt) = flavour, texture, colour
6) Cocoa = flavouring
7) Vanilla extract = flavouring

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FIBER ONE
1. Whole grain wheat, whole grain oat, corn bran, wheat bran: gives distinctive texture and flavors, add nutritional values
2. Inulin, sugar, salt, brown sugar, corn syrup, brown sugar molases, salt extract, high fructose corn syrup: contribute to the flavours, stability, lowered the water activity of the food
3. BHT(preservative), honey: antioxidant
4. Rice flour, corn flour, corn starch: thickening agent
5. Cinamon natural and artificial flavour: flavoring agent
6. Walnut, almond: add texture
7. Nonfat milk vitamin E: add nutritional value, add flavour
8. Mixed tocopherols and BHT: preserve freshness
9. Vitamin and minerals: add nutritional values

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Whole grain rolled oats: To lower cholesterol level
Sugar: To supply energy for body
Natural flavour: To provide taste and make the food more appealing
Salt: To enhance or suppress other flavours and contain sodium which is an essential nutrient needed by the body
Calcium carbonate: To act as an dietary calcium supplement
Guar gum: To act as a binding agent and to promote regular bowel movement
Oat flour: To impart high fiber to the product and promote the retention of moisture
Caramel colour: To make up for the colour that may be lost during processing
Reduced iron: To act as a food additive
Vitamin A palmitate: To maintain proper vision and act as antioxidant

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Whole grain rolled oats: To lower cholesterol level
Sugar: To supply energy for body
Natural flavour: To provide taste and make the food more appealing
Salt: To enhance or suppress other flavours and contain sodium which is an essential nutrient needed by the body
Calcium carbonate: To act as an dietary calcium supplement
Guar gum: To act as a binding agent and to promote regular bowel movement
Oat flour: To impart high fiber to the product and promote the retention of moisture
Caramel colour: To make up for the colour that may be lost during processing
Reduced iron: To act as a food additive
Vitamin A palmitate: To maintain proper vision and act as antioxidant

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Grape juice concentrate-main ingredient
Water-to dilute the main ingredient
Corn syrup-as a sweetener
High fructose corn syrup-as a sweetener
Fruit pectin-as a stabilizer
Citric acid-help to provide consistency in acidity
Sodium citrate-for its tart flavour and preservative quality

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Food Product:
- Yeo's Chrysanthemum Tea

Ingredients:
1. Water
2. Aqueous extract of chrysanthemum
- contribute the chrysanthemum fragrant
3. Cane sugar
- sweetener
4. Sorbitol
- laxative and nutritive sweetener as it provides dietary energy thus contribute to the not too sweet labelling
5. Fructose
- sweetener, flavouring
6. Colours (102 & 110)
- 102 is tartrazine while 110 is Sunset yellow FCF according to the International Numbering System for food additives
- Contribute to the yellowish-orange like appearance of food product

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Candy
- Sugar: to provide sweetness
- Corn syrup: act as a sweetener
- Hydrogenated palm kernel oil:
- Citric acid: contribute Vitamin C
- Tapioca dextrin:

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Tartar Sauce, Packet 9 gram. Nutrition Facts. Serving Size: Amount Per Serving. Calories: Calories from Fat: Each. 40. 36. Total Fat: 4.0g. Saturated Fat: .5g. Cholesterol: 5mg. Sodium: 150mg. Total Carbohydrate: 2.0g. Dietary Fiber: .0g. Protein: .0g. Vitamin A: 5RE. Calcium: .0mg. Vitamin C: .0mg. Iron: .0mg. 0.00.

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Grape juice concentrate-main ingredient
Water-to dilute the main ingredient
Corn syrup-as a sweetener
High fructose corn syrup-as a sweetener
Fruit pectin-as a stabilizer
Citric acid-help to provide consistency

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PRODUCT: CHOCOLATE CHIPS
1) Enriched flour: Act as toughening agent and form gluten for the main structure of the cookies.

2) Cocoa butter: The cocoa beans in the cocoa butter contain flavanoid antioxidants. It also used to add chocolate flavouring.

3) Dextrose: Act as sweeteners. It provides the sweetness for the cookies as it is one of the sweetest starch derived sugars.

4) Whey: Enhances taste, offers mouthfeel and acts as fat replacement. It also support the appearance of the golden crust in cookies.

5) Eggs: Eggs give structure and stability for the cookies. It also provides moisture and adds flavor.

6) Milk : Milk adds nutrition and browning capabilities for the cookies. The protein in milk creates a strong batter while the sugar and fat in milk helps tenderize and moisten the cookies.

7) Baking soda: Baking soda is added to raise the pH which speeds up the browning process in the cookies.

8) Ammonium Bicarbonate: Is a leavening agent. It gives the dough more softer as it is a readily soluble.

9) Tertiary Butylhydroquinone (TBHQ) : Maintain the freshness, control the development of oxidative rancidity and extends the shelf life of the cookies.

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Grape juice concentrate-main ingredient
Water-to

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Strawberry jam
1.strawberry- main flavor for the jam
2.corn syrup-
3-high fructose corn syrup-
4- sugar-
6.citric acid-
7.fruit pectin-

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Sugar - to act as sweetener, preservatives, texture modifier, colouring agent, modifier.
Wheat flour - used in baking, to hold ingredients together

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1. SUGAR - Give sweetness to the product and as a preservative to inhibit growth of microorganisms.
2. RICE FLOUR - Gluten free,can be used as base for various baked goods and give structure to baked goods.
3. POTATO STARCH - To keep the cake moist and give a soft texture.
4. COCOA PROCESSED WITH ALKALI (Dutch Process Chocolate)- Give the chocolate flavor to the cake.
5. TAPIOCA STARCH - Give chewy texture to cakes.
6. LEAVENING - Cause expansion of doughs and batters by the release of gases within mixture,thus producing baked product with porous structure.
7. SALT - To enhance flavor of other ingredients and provides a balance to sweetness of cake.
8. GUAR GUM - As moisture retaining agent,dough controller,binding agent,film forming agent and gelatin replacer.