The diet of human beings is very varied, especially in modern societies where an incredible number of food products are available through supermarkets, restaurants, cafes, etc. If we take some typical food products of the kind readily available in the marketplace and eaten in their millions each day, we can explore the role of ingredients and additives.
The packaged food products sold in supermarkets and other retail outlets must list the ingredients and additives that they contain. UK food law requires that if a product contains two or more ingredients, then they must all be listed in the order of weight, with the main ingredient first.
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CHEESEBURGER INGREDIENTS
The ingredients of a cheeseburger are:
Burger bun
Ingredients
Additives
Function
Wheat flour – Flour contains starchStarch or amylum is a carbohydrate consisting of a large num... (complex carbohydrates) and glutenA protein found in flour; it has stretching and elastic prop... protein. StarchStarch or amylum is a carbohydrate consisting of a large num... is a polysaccharidePoly = many, Saccharide = sugar. Polysaccharides are the car... made up of glucoseA simple sugar. This monosaccharide is the most common subst... molecules.
The starchStarch or amylum is a carbohydrate consisting of a large num... and glutenA protein found in flour; it has stretching and elastic prop... absorb water and hydrate, with the glutenA protein found in flour; it has stretching and elastic prop... forming a protein matrix in dough. The starchStarch or amylum is a carbohydrate consisting of a large num... provides a substrate for fermentationA process carried out on a carbohydrate source by some micro... by yeast.
Yeast – A microorganismMicroscopically small organisms such as bacteria, yeasts and... of the Kingdom Fungi capable, among other things, of fermenting sugars to carbon dioxide and alcohol.
StarchStarch or amylum is a carbohydrate consisting of a large num... is broken down by yeast and fermentedA process carried out on a carbohydrate source by some micro... to produce carbon dioxide which creates numerous cells within the bread dough and causes the dough to rise.
Salt – Ordinary table salt known by its chemical name of sodiumSodium is a chemical element and is the sixth most abundant ... chloride.
Salt helps to tighten the glutenA protein found in flour; it has stretching and elastic prop... structure of dough, increasing the dough strength and helping to retain the carbon dioxide so important to the dough volume.
Water – Yes, ordinary tap water!
Water is essential to the hydration of flour which is a low water activity, long shelf-life product. It brings to life the yeast and facilitates the chemical reactions that occur as bread dough proves.
Mono- and diglycerides of fatty acids These are a class of emulsifiers used in a variety of food products.
Mono- and diglycerides of fatty acids improve loaf volume and create a softer crumb in the manufacture of bread products.
Ascorbic acid Also known as vitaminA vitamin is an organic compound required as a nutrient in t... C, this functions as a reducing agent in some food applications.
Ascorbic acid weakens the glutenA protein found in flour; it has stretching and elastic prop... structure in bread, reducing dough elasticity and reducing working and proving time.
Burger
Ingredients
Additives
Function
Ground Beef – Made from the muscle of beef, it can be ground or minced and contains protein, fat and water. By chopping it finely it can be formed into the classic burger shape.
The burger is obviously the central component of a beef burger. When cooked, the meat proteinsCompounds that contain the elements carbon, hydrogen, oxygen...gelGels are systems where large volumes of liquids can be held ... and bind together the particles of meat, creating a food that has a pleasing, succulent texture.
Salt – Table salt again
A small amount of salt can be added to ground beef in the preparation of burgers. It causes the salt soluble meat proteinsCompounds that contain the elements carbon, hydrogen, oxygen... to dissolve, which then gelGels are systems where large volumes of liquids can be held ... on cooking, helping to hold the burger in one piece.
Cheese
Ingredients
Additives
Function
Cheddar cheese – Mild or medium cheddar cheese manufactured using a standard process.
Cheddar cheese provides casein and milk fat that give processed cheese body and texture. It also provides clean lactic acid flavour notes.
Emmental cheese – The famous Swiss cheese with holes made using the standard process.
Emmental cheese also provides casein and milk fat. It also provides the rich fruity flavour notes for which Emmental cheese is famous.
Salt – Table salt with the chemical formula NaCl.
Salt adds flavour to the processed cheese ad acts as a preservative.
Disodium phosphate – An inorganic phosphate with the chemical formula Na2HPO4.
Acts as a buffering agent helping to control the pHA measure of acidity or alkalinity. of the processed cheese mix.
Tripotassium phosphate – An inorganic phosphate with the chemical formula Na3PO4.
Helps to promote the melting of Cheddar and Emmental cheeses when heated during the manufacture of processed cheese as well as the emulsification of ingredients.
Trisodium citrate – A citrate with the chemical formula is Na3C6H5O7.
Helps the melting of Cheddar and Emmental, and contributes to the flavour of the processed cheese.
Enzyme modified cheese flavour – A flavouring material made from reacting cheese curd with selected proteolytic and lipolytic enzymesBiological catalysts that control the rate of all biological....
Used to give processed cheese a flavour boost and compensate for the low flavour qualities of the Cheddar and Emmental cheeses.
Tomato
Ingredients
Additives
Function
Tomatoes – Starches in tomatoes are converted to fructoseA simple sugar or monosaccharide, found in many different fr... as they ripen, making them sweeter. LycopeneLycopene from the neo-Latin lycopersicum, the tomato species..., a carotenoid pigment in tomatoes, give the fruit its red colour.
Adds sweetness and an attractive colour to the hamburger.
Pickles
Ingredients
Additives
Function
Pickles – Fruits such as gherkins and cucumber are immersed in a brine solution and lactic acid bacteriaSingle cell microorganisms. colonize the fruit converting sugars to lactic acid. The pHA measure of acidity or alkalinity. is lowered to below pHA measure of acidity or alkalinity. 4 at which point there is enough lactic acid to preserve the product.
Adds flavour from the fruit and lactic acid as well as texture to the hamburger.
Ketchup
Ingredients
Additives
Function
Tomatoes – Main constituent of ketchup
Provide body, flavour and colour.
Sugar – Table sugar or sucroseA disaccharide comprising one glucose unit and one galactose...
Sweetens and provides osmotic pressure which aids preservation.
Spirit vinegar – Flavourless vinegar made by fermenting sugars to alcohol and conversion to acetic acid.
Lowers pHA measure of acidity or alkalinity. which aids preservation and imparts sharp, acid flavour.
Salt – Table salt with the chemical formula NaCl.
Contributes to preservation and provides flavour
Spices – Mixed spices according to manufacturer’s recipe.
Provides flavour.
Onion powder – Dehydrated and powdered onion.
Provides flavour.
Garlic powder – Dehydrated and powdered garlic.
Provides flavour.
Mayonnaise
Ingredients
Additives
Function
Soybean oil – Main constituent and a key component of oil-in-water emulsionTiny drops of one liquid spread evenly through a second liqu... or colloidal dispersion of oil in the water phase.
Provides body, colour and flavour.
Water
Solvent for water soluble components and continuous phase of the emulsionTiny drops of one liquid spread evenly through a second liqu....
Whole eggs and egg yolks – Rich source of the natural emulsifierA substance which allows an emulsion to stay in a stable sta..., lecithin.
Provides emulsifier required for producing a stable emulsionTiny drops of one liquid spread evenly through a second liqu.... Also adds water.
Vinegar – Malt or wine vinegar made by fermenting barley or grape sugars to alcohol and conversion to acetic acid.
Aids preservation by reducing pHA measure of acidity or alkalinity. and adds sharp, acid flavour.
Salt – Table salt with the chemical formula NaCl.
Contributes to preservation and provides flavour.
Sugar – Table sugar or sucroseA disaccharide comprising one glucose unit and one galactose....
Sweetens and provides osmotic pressure which aids preservation.
Mustard
Ingredients
Additives
Function
Water
Solvent for water soluble ingredients and basis of the mustard paste.
Mustard seeds – Seeds are milled to make mustard flour. Mustard contains an enzyme, myrosinase, and glucosilonates. Mixing in water causes the enzyme to convert the glucosilonates to various isothyocyanate compounds, commonly termed mustard oil. This is the source of mustard aroma and flavour.
Provides sharp, hot flavour, aroma and body.
Vinegar – Malt or wine vinegar made by fermenting barley or grape sugars to alcohol and conversion to acetic acid.
Aids preservation by reducing pHA measure of acidity or alkalinity. and adds sharp, acid flavour.
Sugar – Table sugar or sucroseA disaccharide comprising one glucose unit and one galactose....
Salt – Table salt with the chemical formula NaCl.
Vegetable oil – May be one of a number of unspecified vegetable oils e.g. sunflower, maize, etc.
Provides texture/mouthfeel and flavour. Helps to disperse oil soluble flavour components from the mustard seed.
Spices – Mixed spices according to manufacturer’s recipe.
Provides flavour.
Xanthan gum – A polysaccharidePoly = many, Saccharide = sugar. Polysaccharides are the car... secreted by the bacterium Xanthomonas campestris. Used widely in foods to modify viscosityA measure of the 'runniness' or 'flow' of a liquid. Water is... and rheological properties.
Used as a thickener and to stablise water preventing separation, technically known as syneresisThe loss of water from a gel is called syneresis. It is also....
Potassium metabisulphite – A white crystalline powder with the chemical formula K2S2O5 thereby containing sulpher. Liberates a pungent sulpherous odour.
Used for its antioxidantA substance which slows oxidation. and disinfection properties.
Flavouring – May be nature identical or synthetic flavours
Boosts flavour profile of the product.
Colouring (beta-carotene) – A compound that has a bright orange/yellow colour as found in carrots. Converted to vitaminA vitamin is an organic compound required as a nutrient in t... A by the human body.
