InnovationsThe ideas that make new foods possible

High pressure processing

High pressure processing is a method of cold pasteurisation that preserves food by subjecting it to intense pressures to kill microbes, such as yeasts, moulds and bacteria, while maintaining the fresh qualities of the food. ◦ Retains physical and sensory properties (little significant change to flavour) and no

deterioration from heat treatment.

◦ Inactivates microbes

◦ Retains nutritional value

◦ Chemical preservatives not required

◦ HPP cannot be applied to all products. It can be used on foods with high acid content. It is not suitable for low acid products such as milk, vegetables or soups because the process is not able to destroy spores without the use of heat

HPP TasksBy the end of these tasks you should be able to…

Describe the process of High Pressure Processing Identify suitable foods and some examples on the market. Discuss the benefits and concerns of HPP for both producers

and consumers. Identify consumers which these products would appeal to.

Read Chapter 14 page 250-254 Food Solutions. Q 11-20.

Read the article at ABC TV Inside Business Preshafoods finds way to ease the squeeze 4 October 2009http://www.abc.net.au/insidebusiness/content/2009/s2704252.htm

Microencapsulation Technology where small particles of an active

or functional ingredient are contained in a minute capsule.

The ingredient being ‘encapsulated’ in a fine film enables masking the flavour or odour.

Can protect ingredient from being exposed to air and causing deterioration to product.

Ingredient is ‘stable’ during baking or freezing. Once consumed, the capsule ‘melts’ and

releases its health beneficial contents.

Examples are◦ Fish oil capsules. These are microencapsualted but not

put in to other food products this size!

◦ However the capsules can be so tiny that they are then put in to bread (Tip Top DHA Omega 3 Bread), juice, margarine or yoghurt!

◦ Iron fortified in foods such as dairy which would normally cause a negative chemical reaction in the product.

https://www.youtube.com/watch?v=aQHRX7Lt1A8

Microencapsulation TasksBy the end of these tasks you should be able to…

◦ Describe how the technology of microencapsulation works◦ Identify the benefits and concerns of microencapsulation◦ Provide examples of foods produced using this technology. ◦ Have an understanding of omega 3; it functions; its sensory

properties; its sources and benefits to the consumer. ◦ Identify consumers in which these products would appeal to.

Read Chapter 14 page 255-256 Food Solutions. Q 21-25.

More information on omega 3 and microencapsulation at http://www.csiro.au/Outcomes/Health-and-Wellbeing/Prevention/Omega-3/Future-developments-for-long-chain-omega-3s.aspx

Membrane Filtration This processing enables separating the chemical

components of products without changing them.

Ultrafiltration: Milk is pumped over membranes which have tiny holes holding back large particles such as protein, fat, calcium, but allowing the smaller molecules of water and lactose through. (remember this is permeate!)

Reverse Osmosis: Milk is pumped over small holes which only allow water to pass through, leaving milk solids behind. .

Milk solids’ refers to the dried milk powder left after all the water is removed from liquid milk. It is similar to the milk powder you buy at the supermarket and can be full-fat or non-fat (skim).

Non-fat milk solids are often used to give a richer ‘mouth feel’ to low-fat yoghurts, milks and ice creams without adding any fat. 

Read Chapter 14, page 256-258 Food Solutions. Q 26-30.

Membrane Technology Tasks

By the end of these tasks you should be able to…◦ Describe how membrane technology (ultrafiltration and

reverse osmosis) works.◦ Provide examples of foods produced using these

technologies. ◦ Identify consumers in which these products would

appeal to. Read Chapter 14 page 255-256 Food Solutions.

Q 21-25. More information on membrane technology athttp://www.powershow.com/view/2529d-OTliO/

MEMBRANE_FILTRATION_OF_MILK_powerpoint_ppt_presentation