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PROCESSED FOOD
Cheese and By Product
Confectionery and Pastry
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INTRODUCTION
The 2010 Dietary Guidelines Advisory Committee
Report defines a processed food as an
agricultural commodity that has undergone,
washing, cleaning, milling, cutting, chopping,
heating, pasteurizing, blanching, cooking,
canning, freezing, drying, dehydrating, mixing,
packaging, or other procedures that alter the food
from its natural state.
Additionally, processing may include adding
ingredients to foods such as preservatives,
flavors, nutrients, and other food additives or
substances.
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PROCESSED FOOD
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Flour Milk
Cocoa powder Whey
Sugar Acidification agent
Fats and Oils Coagulation agent
Milk
Egg
Jelling agent
Fruits
Water
Yeast
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Further Processing
Haram
Yes No
Plant Products
No Yes
Yes No
No Yes
Yes No
Microbial Products
Critical Point
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Other
Materials
Mining
Synthetics Mixed
Minerals
Critical
Does it contain food additives?
Point
Yes No
Critical
Non Critical Point
Point
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FLOUR
Flour is a product produced by physical process.
There are many types of flour.
Example: Wheat flour, Rice Flour, Corn flour, and
others
Critical Point:
Flour fortified or enrich with vitamins
Vitamin is critical due to:
Source
Coating agent
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Vitamin in Flour
Plant Additive
Sugar
Sugar is food chemically known as sucrose and
includes granulated sugar, sugar loaf, castor
sugar, powdered sugar and rock sugar.
Sugar-
Shall contain not less than 99.5% of sucrose
Shall not yield more than 0.03% sulphated ash
Sugar may contain permitted preservative
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Affination
Remelt
Carbonation Concentration
Filtration Crystallization
Sterilization
Clarification tank
Stripping
Vacuum Drying
Pressing
Crude Oil
Oil Liquid
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Oil Refining
There are two method in refining oil:
Chemical refining
Physical refining
Chemical refining is suitable for low free fatty acids oil
The refining processes involve are neutralizing,
bleaching and deodorizing.
Residual soap and gums from neutralizing stages is
clean by water washing or using silica adsorbent in
bleaching stage.
Physical Refining is suitable for high free fatty acid oil
The refining process involve are acid conditioning or
enhanced degumming, bleaching, stripping and
deodorizing.
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Bleaching Dewaxing
**Deacidification/ Bleaching
Deodarisation
Deodarisation
Edible Oil
Edible Oil
Oil Refining
Halal Critical Point
The critical point for oil refining is in the
degumming stage.
Degumming stage can either be done using
chemical or enzyme.
The type of enzyme use is phospholipase C
which can be source:
animal (pancreatic bovine or porcine)
microorganism i.e. Pseudomonas flourescens,
Saccharomyces cerevisiae
Plant corn or soya
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Emulsifiers
An emulsifier is a molecule with one oil-friendly
and one water-friendly end. Water friendly end in
food emulsifier is called hydrophilic tail and oil-
friendly end is called hydrophobic head.
Presence in food to give technological function
such as dispersed fat, provide lubricant,
plastisizer in gum base and hydration effect
during chewing, viscosity control and many others
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Emulsifiers
Halal critical Point
Source of emulsifier
Plant - soya
Animal porcine, bovine
Processing use of enzyme in the
interesterification process
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Food Emulsifier
Gelatine
Gelatine is an animal by-product, the partially
hydrolysed collagen tissue of various animal
parts.
There 2 types of gelatin
Type A made from porcine skin
Type B skin of cattle or calf or demineralized
bones
COLOURING
An additive added to enhance, uniform the
appearance of the food and drink
Source
Animal Corchineal
Microorganism
Microorganism is an organism that can be seen
only with the aid of microscope and that typically
consist of only a single cell.
Microorganism include bacteria, protozoans and
certain algae and fungi
Microorganism is commonly use in fermentation
product such as tempeh, tapai, kimchi and many
others.
Currently microorganism is widely use in
producing material for food and non food industry
i.e. colouring, flavouring, vitamins and enzymes.
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Microorganism
Halal Critical Point
a. Media
b. Enzyme as processing aids in media
preparation
c. Processing aids
d. Recombinant microorganism
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Microorganism
Halal Critical Point Media
a. Seed culture and propagation media
Microorganism require nutrition to accelerate it
growth.
Nitrogen source as one of the required
nutrition is normally sourced from organic
protein or hydrolyzed of organic protein.
The source are from blood, meat extract,
gelatin.
Enzymes is use in producing hydrolyzed
protein.
Example : Beef extract, peptone, yeast extract
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Microorganism
Halal Critical Point Media
b. Fermentation Media
Usually from industrial by product as it is
cheap and available in large amount
Critical for nitrogen source by product
from slaughter house, protein or
hydrolyzed vegetable protein soya
powder
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Microorganism
Halal Critical Point Enzyme as processing aids in
media preparation
a. Enzymes can be produced from animal, plant
and microorganism
b. Example of enzyme from animal
Catalase liver of animal
Protease pancreas of pig
Lipase pancreas of cow or pig
Phospholipase pancreas of pig or cow
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Microorganism
Halal Critical Point Processing Aids
a. Antifoam - silicon, sulphonates, esters and
fatty acid from animals
b. Activated carbon wood, coconut shell, or
animal bone
c. Harvesting aids using tween 80 surfactant
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Microorganism
Halal Critical Point Recombinant microorganism
which uses haram genes
a. The use of microorganism to produce other
material such as enzyme.
b. Example production of chymosine in cheese
production.
c. Chymosine presence in rennet which sourced
from porcine, bovine or ovine.
d. Therefore, in bacteria and yeast the
recombinant required DNA from either porcine,
bovine or ovine.
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ENZYMES
Enzyme is a biological catalyst which increase the rate of
chemical reaction.
Sourced from plant, animal, microbial or by fermentation
using microorganism
Enzymes Source
Amylase Cow, sheep, pig
Aspergillus oryzae
Bacillus subtilis
Glucoamylase Aspergillus niger
Rhizopus sp.
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ENZYMES
Halal Critical Point for enzymes
a. Source - animal, plant, microorganism
b. Microbial enzyme ingredient for
fermentation media & processing aids
c. Purification process using ion exchange
resins
DOUGH IMPROVER : L- CYSTEIN
A type of amino acid
In food :
Dough conditioner (to reduce mixing time,
prevent dough from sticking)
Meat flavouring
Antioxidant for fruit juices
Act as processing aid in bakery products
Possible sources : human hair, duck and chicken
feathers
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CHEESE & BY
PRODUCTS
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CHEESE
Cheese shall be the fresh or matured solid or
semi-solid product obtained by coagulating milk,
cream, skimmed or partly skimmed milk or any
components; of milk, or a mixture of any such
substance with rennet or any other protein
coagulating enzymes and includes the food for
which a standard is prescribed in regulations 107
and 108.
Cheese may contain ripening ferments, harmless
acid-producing bacterial cultures, special
mould cultures and may be coated with
harmless wax or plastic.
.
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CHEESE
Except as otherwise provided in these
Regulations, cheese
shall contain not less than 40 per cent of milk
fat on a water-free basis; and
may contain permitted preservative, permitted
colouring substance of vegetable origin and
permitted flavoring substance.
Hard cheese shall be cheese containing not more
than 39 per cent of water.
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Classification of cheese
The classification of cheese can be divided
according to:
Length of ageing
Texture
Method of making
Fat content
Animal milk
Country or region of origin
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Classification of cheese
Commonly use method for classification:
Moisture content
Fat content
Curing or ripening method
Either use singly or combination of methods
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Classification of cheese
Age Moisture
Classification of cheese
Source of milk
Age
Moisture
cheese hard Cheese :
Curd Soft, semi Pocarino
cheese, soft,
cream medium
cheese, hard, semi
farmer hard
cheese,
cas,
shhena,
fromage
blanc
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Classification of cheese
Classification of cheese
Processed Cheese
Brined
Storage
Surplus Cream
Pasteurisation
Separation Standardisation
Molding Cheddaring
Salting
Final Pressing Milling
Brining Hooping
Final Pressing
HCP 3 Ripening
Distribution
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By product of cheese
By product of cheese processing are:
Whey
Whey powder
Whey protein
Whey protein concentrate
Whey protein isolate
Lactose
Lactic acid
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Separator
Evaporator
Lactose WPC
WPI
Spray Dryer
CONFECTIONERY &
PASTRY
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DEFINITION
Confectionery
A fancy dish or sweetmeat
Sweet food
Food which is rich in sugar or carbohydrates
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CATEGORIES OF CONFECTION
i. Flour confection
v. Table confection
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Flour confection
Including pastry, cake and biscuits
The product shall be the product prepares from
mixture of flour or meal and other food. It may be
cooked or uncooked.
May contain permitted preservative, colouring
substances, flavouring substances and permitted
conditioner.
FLOUR CONFECTION:
GENERAL PROCESS FLOW
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Weighing
Preparation*
Mixing
HCP 2
Proving / Fermentation
Forming
Egg Wash
HCP 3 Baking
Cooling
HCP 4
Filling
HCP 5 Decoration
Packing
AZURAH ABDUL AZIZ
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Sugar Confection
Product made principally from sugar, glucose,
sorbitol or any sweetening substances or other
than non nutritive sweetening substances
With or without other food
Shall include chewing gum, bubble gum and
other masticatory confection and cake decoration
but shall not include frozen confectionery
May contain permitted preservative, colouring
substances, flavouring substances, permitted
conditioner, permitted non-nutritive sweetening
substances or permitted glazing agent.
* Food Act 1983 & Regulations
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Storage
Sieving
Mixing
Refining Filling:
Caramel
Conching
Cereal
Nuts
Tempering
Moulding / Enrobing
Biscuit/ Wafer
Cooling
sandwich
HCP 2 Wrapping
HCP 2 Packing
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Storage
Sieving
Mixing
Dissolving
Cooking
Colouring
HCP 2 Kneading Flavouring
Cooling
HCP 2 Molding
Cooling
Wrapping
HCP 2 Packing
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Storage
Mixing
Pre extruder
Extruder
Filling
Rolling / Molding
Cooling
Coating - Colour
Waxing
Wrapping
HCP 2 Packing
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Frozen Confection
Product of milk or skimmed milk with fat or edible
vegetable fat or a combination of these, or cream
or butter or combination of this
With sugar and other food
Shall comply with standard for ice cream
Ice Cream
Ice cream is both foam and an emulsion and it
contain ice crystal and an unfrozen aqueous
phase whose freezing point is depressed by
freeze concentration of salt, sugar and
polysaccharide stabilizer.
The smoothness and palatability of ice cream
depending on the ice crystal formation.
Ingredient for making ice cream:
Milk, cream, butter fat, milk solid, whey,
sucrose, corn syrup, stabilizer and emulsifier,
colouring and flavouring.
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Storage
Blending
Homogenisation
Cooling
Ageing
Air Incorporation
Freezing
Add in particulate
Wrapping
Packing
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Ice Confection
A frozen preparation of water with other food. It
shall include cream ices, water ices, ice sherbets
and ice lollipops
May contain permitted colouring substances,
permitted flavouring substances, and permitted
food conditioner.
Storage
Blending
Homogenisation
Pasteurisation
Cooling
Ageing
Churning
Filling
Wrapping
Packing
Hardening
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Table Confection
Any preparation including jelly crystals thats is
suitable and intended use as a dessert or for
ready conversion into a dessert and for which no
other standards is prescribe in these regulations
May contain permitted colouring substances,
permitted flavoring substances and permitted
food conditioner.
Conclusion
The status of halal product does not only focus to
the ingredients used but also involve process and
machinery and personnel in the premise.
Production of halal product involves every
personnel in the premise not just the production
personnel.