Lecture 4 - Government Regulation and Scientific Research

Incidental constituents Unintentionally got into the food (pee/hair/metal)

Subset of contaminants ncidental constituent” means any extraneous substance, toxic substance, pesticide, heavy metal, veterinary drug or mycotoxin that is introduced into or on a food in any manner whatsoever, but does not include any anti-caking agent, anti-oxidant, sweetening agent, chemical preservative, colouring matter, emulsifier and stabiliser, flavouring agent, flavouring enhancer, humectant, nutrient supplement, sequestrant or gaseous packaging agent.

Regulate the safety of all imported or locally produced food until just before it hits the retail market. Be responsible for setting and enforcing food safety standards as well as overseeing food labelling. Also accredits food sources and ensure that food arriving at the retail end is safe and wholesome. Licensing: And registration of traders and food processing establishment (audit farms and fisheries) Meat and Fish processing establishment, cold stores and slaughter houses (maintain high hygiene standards)

Public education on food safety. R&D of post harvest technology Approve labelling for nutrient function and other function claims on food Alert public on food safety issues.

Actively involved in the promotion of health, disease prevention and public education. Relevance to Food Science: Promotion of healthy diet via web, brochures, ‘health zone’, schools and various events. Healthier Choice Programme Nutrition survey

Food Standards Committee under Enterprise Singapore

Food and Agriculture Organization (FAO) World Health Organization (WHO) Codex Alimentarius Commission

FDA (Food and Drug Administration) USDA: US department of Agriculture

Substances which are components of food that is added to affect/change/improve the characteristics and functional properties of the food products

substances added intentionally to make food appear to be of higher quality than what it should be. E.g. Melamine in milk (nitrogen rich - added to increase the apparent protein content of milk)

Substance that prevents the caking of foods E.g. Calcium carbonate/Magnesium carbonate

Substances that prevent or minimize foaming E.g. Dimethylpolysiloxane

substance which delays, retards or prevents the development in food of rancidity or other flavour deterioration due to oxidation. E.g. Vitamin A,C,E, BHA,BHT, citric acid, Lecithin

any chemical compound used for the purpose of sweetening food but does not include aspartame, any sugar or other carbohydrate or polyhydric alcohols (sugar alcohol). E.g. Saccharin, acesulfame-K, sucralose

Substance which is capable of inhibiting, retarding or arresting the process of fermentation, acidification or other deterioration of food caused by microorganisms. ; prevent growth of microbes Class I (unrestricted) : salt, sugar, vinegar, lactic acid, ascorbic acid, erythorbic acid, citric acid, malic acid, phosphoric acid, or tartaric acid or the calcium, potassium, ethanol Class II (regulated based on type of food) : Sulfur dioxide, benzoic acid, sorbic acid, propionic acid, nitrites, nitrates, dimethyl dicarbonate.

Substance which is capable of enhancing or improving the flavour of food, but does not include any sauce, gravy, gravy mix, soup mix, spice or condiment.

a substance which, when added to food, absorbs moisture and maintains the water content of the food. (reduces the water activity of the food) E.g. Sugar alcohols/ Monosaccharides

Substance which, when added to food, combines with a metal ion in the food and renders the metal ion inactive so as to stabilise certain characteristics associated with the food, including colour, flavour and texture. -> hinder the ions from participating in chemical reactions (depends on the functional properties desired by the food scientist) E.g. Citric acid, polyphosphates, EDTA.