Raw materials and ingredients – new book from CCFRA

Citation

(2005), "Raw materials and ingredients – new book from CCFRA", Nutrition & Food Science, Vol. 35 No. 6. https://doi.org/10.1108/nfs.2005.01735fab.021

Raw materials and ingredients – new book from CCFRA

Raw materials and ingredients – new book from CCFRA

An introduction to food raw materials and ingredients, and their role in determining product quality, has been published by CCFRA. Raw materials and ingredients in food processing will be of interest to all in the food industry, enforcement or education who wish to acquire a broad appreciation of the properties of typical raw materials and ingredients. It also illustrates how their properties are influenced by their chemistry, and how they in turn influence the quality and behaviour of the end product.

After a general introduction, the book looks first at selected raw materials (rice, wheat and potatoes) and the basis for extensive functional variation within these. It then looks at a wide range of ingredients, again illustrating the basis for variations in the processing functionality of these and the way in which this variation can be exploited. This includes fats and fat replacers, gelling agents, proteins, starch and emulsifiers, for example. A final section then looks at how particular ingredients can be used for specific functional purposes, with reference to products such as meringues, bakery products, ice cream and vegetable protein analogues.

The book is the latest (No. 11) in the CCFRA Key Topics in Food Science and Technology series of introductory books aimed at industry, education and enforcement. As with the others in this series, the intention is to be illustrative rather than comprehensive, and to present the information with a strong industrial slant. Other titles in the series include:

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  Chemical analysis of food: an introduction (No. 10);

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  Food preservation: an introduction (No. 9);

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  New technologies in food preservation: an introduction (No. 8);

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  Food packaging: an introduction (No. 7);

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  Food chemical composition: dietary significance in food manufacturing (No. 6);

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  Agriculture in the food supply chain: an overview (No. 5);

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  Introduction to hygiene in food processing (No. 4);

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  Food manufacturing: an overview (No. 3);

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  Waste management in the food industry: an overview (No. 2);

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  Molecular methods in food analysis: principles and examples (No. 1).