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.

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.

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. 

-  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. 

-          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. 

-          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. 

-          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. 

        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.

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.

 

- 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, .

-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.

-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

- to enhance the taste and flavor.

- 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. 

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

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.

2. Maltodextrin -

3. Emulsifier 

4. Vitamin (b1 & b2) 

5. Skim milk powder 

6. Sugar 

7. Wheat flour 

8. Egg powders 

9. Zinc 

10. Magnesium 

11. Iodine 

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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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

 

- 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

 

- Provide sweet taste, flavour and golden appearance

 

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

- Provide sweetness, gloss and coating resistance

 

- As a sweetener

 

- Provide volume and enhance crunchy texture

 

- Comprising ascorbic acid and palmitic acid which is prepared synthetically

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

 

- 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

 

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

 

-  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.

 

- 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 

 

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

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

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.

-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

 

Ingredient:-

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

 

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

 

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

 

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

 

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

 

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

 

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 

 

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

 

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

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 

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.

 

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

-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

-highly saturated

-semisolid at room temperature

-lower cost and high oxidative stability

-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

-contain 50% nutrient in the original milk

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

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

-from plant or animal source

-used to allow a unmixing  substance

-flavor enhancer and also help release certain molecule in food

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

-create coconut  flavour for the biscuits

-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

 > 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

 

 > Derived from mesocarp of the fruit palm

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

 > 49% saturated fats

 

 > Were made of semi-sweet chocolate

 > Small chunks of sweetened chocolate

 > Main ingredients ( chocolate and sugar )

 

 > 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 ]

 

 > 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 )

 

> Water-in-oil emulsion

> 80% fat ( butterfat )

> Including food colourings , most commonly annato & carotene

 

> Light brown colour

> Extracted from cocoa beans

> Contains flavanol antioxidant flavonoids [ subsets of polyphenols ]

 

> 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 )

 

> 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

 

> 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

 

> 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

 

> Baking soda , available as fine powder

> Produce from seawater / salt , natural minerals

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

 

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

> Raising agents

> Bicarbonate salt / colourless solid

 

> Natural flavouring substances [ cocoa beans ]

- 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 

- 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

 

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.

-  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 

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