HALAL INGREDIENTS AND FOOD PRESERVATION (DMH POLISAS 2024)
Section outline
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A food ingredient is any substance added to a food product to enhance its flavor, texture, appearance, preservation, or nutritional value. Ingredients can be natural, such as fruits, vegetables, herbs, and spices, or artificial, like food colorings, preservatives, and flavor enhancers. They may also include essential components like proteins, carbohydrates, fats, vitamins, and minerals. Some ingredients serve specific functions, such as emulsifiers that improve consistency, sweeteners that add taste, and preservatives that extend shelf life. Understanding food ingredients is important for consumers, especially those with dietary restrictions, allergies, or religious dietary requirements, such as halal or kosher compliance.
Halal issues in food ingredients arise when certain components do not comply with Islamic dietary laws. One major concern is the source of ingredients, particularly animal-derived products such as meat, gelatin, enzymes, and rennet, which must come from animals slaughtered according to Islamic guidelines. Pork and its by-products, such as lard and gelatin, are strictly prohibited, along with alcohol and any intoxicating substances. Another issue is food processing and cross-contamination, as halal food must not be prepared using equipment that handles non-halal substances. Additionally, certain food additives and preservatives, such as emulsifiers (E471, E472), carmine (E120), and L-cysteine (E920), may originate from non-halal sources, making them questionable for consumption. Alcohol used in flavorings, such as vanilla extract, or during food processing also poses concerns. Therefore, halal certification and proper labeling are crucial in ensuring that food products comply with Islamic dietary laws. Consumers must remain vigilant and verify ingredients before consumption to avoid non-halal elements.-
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Students mustMark as done
LETS SEE HOW FOOD SPOILAGE HAPPEN BY CLICKING THE ABOVE VIDEO..
Food spoilage is caused by several factors that lead to undesirable changes in taste, smell, appearance, and texture. The main causes of food spoilage are:
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Microbial Growth:
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Bacteria, yeasts, and molds are the most common spoilage organisms.
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They break down food components and produce unpleasant odors, gases, and toxins.
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Enzymatic Activity:
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Natural enzymes in food can cause changes in color, flavor, and texture.
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For example, enzymes in fruits can cause browning after cutting.
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Chemical Reactions:
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Oxidation, especially of fats, leads to rancid flavors and odors.
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Light, heat, and air can accelerate these reactions.
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Physical Damage:
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Bruising, crushing, or breaking the skin of fruits and vegetables exposes inner tissues to microbes and oxygen, speeding up spoilage.
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Temperature Abuse:
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Keeping food at the wrong temperature (e.g., not refrigerating perishables) allows microbes to grow rapidly.
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Moisture Loss or Gain:
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Dry foods can absorb moisture and grow mold, while wet foods can lose moisture and become dry or shriveled.
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LETS SEE HOW TO PRESERVE FOOD
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CLICK THE FLICK BOOK FOR MORE INFO ON FOOD INGREDIENTS AND ITS FUNCTION
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