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

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

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

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

 

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.

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.

 

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.

 

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.

 

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.

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. 

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.

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

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 .

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

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.