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| STAL0006-1 | Additives and processing auxiliaries
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| Duration : | 9h Pr, 6h SEM, 3h Th |
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| Credits/ECTS : |
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| Holder(s) : | Marianne Sindic |
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| Language : | Langue française |
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| Course contents : | Definition, classification and legislative aspects.
Main additives properties
- preservatives additives
- additives which increase the organoleptic quality
- thickeners and gelling agents
- emulsifiers agents
- coloring agents
Processing aids
- use of enzymes
- clarification agents
- various food technology agents
Principals uses in fodd sectors
- meat products
- pastry-making and bakery products
- dairy products
- margarine and shortenings
- confectionery |
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| Course objective : | To presente additives and processing aids, their interest in main food industries, and their physico-chemical fonctional properties.
After completing the course the student is expected to
- master the European legislation about the technological additive and processing aids,
- understand the role of the additives and the physico-chemical basis of their functionality,
- look for, on the basis of the current legislation and their technofunctionality, the autorized additives for a given food product. |
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| Prerequisites : | Bases de chimie et de physico-chimie |
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| Organization : | Lectures : 3h
Practical Works : 9h
Seminars : 6h |
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| Written notes : | Additifs et auxiliaires de fabrication dans les industries agro-alimentaires, 1984, 680 pages, Lavoisier-APRIA |
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| Assessment : | Personal report (100%) |
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| Contacts : | Sindic, Marianne (Chargée de cours)
Technologie des Industries agro-alimentaires
081 62 23 04
sindic.m@fsagx.ac.be |
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