Comprehensive guide to food ingredients, additives, extracts and enzymes
Comprehensive list of food ingredients, food additives, food extracts, and food enzymes commonly used in cooking, food processing, and food production:
1. Food Ingredients
These are the basic components used to prepare meals and food products.
Proteins:
- Meat (chicken, beef, pork, lamb)
- Fish and seafood (salmon, shrimp, cod)
- Eggs
- Dairy (milk, cheese, yogurt)
- Plant-based proteins (tofu, tempeh, lentils, chickpeas).
Carbohydrates:
- Grains (rice, wheat, oats, barley)
- Flour (all-purpose, whole wheat, almond, coconut)
- Pasta and noodles
- Potatoes and sweet potatoes
- Bread and baked goods
Fats and Oils:
- Cooking oils (olive oil, coconut oil, sunflower oil, canola oil)
- Butter and margarine
- Lard and animal fats
- Avocado and nuts (sources of healthy fats)
Fruits and Vegetables:
- Fresh fruits (apples, bananas, oranges, berries)
- Fresh vegetables (spinach, carrots, broccoli, tomatoes)
- Dried fruits (raisins, apricots, dates)
- Frozen or canned fruits and vegetables
Sweeteners:
- Sugar (white, brown, powdered)
- Honey
- Maple syrup
- Artificial sweeteners (aspartame, sucralose, stevia)
Herbs and Spices:
- Basil, cilantro, parsley, thyme, rosemary
- Cumin, coriander, turmeric, paprika, cinnamon
- Garlic, ginger, onions, chilies
Condiments and Sauces:
- Soy sauce, fish sauce, oyster sauce
- Ketchup, mustard, mayonnaise
- Vinegar (balsamic, apple cider, rice vinegar)
- Hot sauce and sriracha
2. Food Additives
These are substances added to food to preserve flavor, enhance texture, or improve appearance.
Preservatives:
- Sodium benzoate
- Potassium sorbate
- Nitrates and nitrites (used in cured meats)
- Sulphites (used in dried fruits and wine)
Flavor Enhancers:
- Monosodium glutamate (MSG)
- Yeast extract
- Disodium inosinate and guanylate
Colorants:
- Natural colours (turmeric, beetroot juice, caramel)
- Artificial colours (Red 40, Yellow 5, Blue 1)
Emulsifiers and Stabilizers:
- Lecithin (soy or sunflower)
- Xanthan gum
- Guar gum
- Carrageenan
Thickeners:
- Corn-starch
- Gelatine
- Pectin
- Agar-agar
Acidity Regulators:
- Citric acid
- Lactic acid
- Phosphoric acid
Antioxidants:
- Vitamin C (ascorbic acid)
- Vitamin E (tocopherols)
- BHA (butylated hydroxy anisole)
- BHT (butylated hydroxytoluene)
3. Food Extracts
These are concentrated forms of flavors, or nutrients derived from natural sources.
Flavor Extracts:
- Vanilla extract
- Almond extract
- Lemon extract
- Peppermint extract
Herbal and Plant Extracts:
- Green tea extract
- Turmeric extract
- Ginger extract
- Garlic extract
Fruit Extracts:
- Strawberry extract
- Mango extract
- Blueberry extract
- Pineapple extract
Nutrient Extracts:
- Protein extracts (whey, pea, soy)
- Omega-3 extracts (from fish oil or flaxseed)
- Fiber extracts (psyllium, inulin)
4. Food Enzymes
Enzymes are proteins that catalyse biochemical reactions in food, often used to improve texture, flavor, or shelf life.
Enzymes for Baking:
- Amylase (breaks down starch into sugars)
- Protease (breaks down proteins to soften dough)
- Lipase (improves dough elasticity)
Enzymes for Dairy:
- Rennet (used in cheese-making to coagulate milk)
- Lactase (breaks down lactose for lactose-free products)
Enzymes for Brewing and Fermentation:
- Amylase and glucoamylase (convert starches to fermentable sugars)
- Pectinase (clarifies fruit juices)
Enzymes for Meat Tenderizing:
- Papain (from papaya)
- Bromelain (from pineapple)
Enzymes for Food Processing:
- Cellulase (breaks down plant cell walls)
- Xylanase (improves dough handling in baking)
- Transglutaminase (binds proteins, used in meat and seafood products)
Conclusion
Food ingredients, additives, extracts, and enzymes play a crucial role in creating the flavors, textures, and nutritional profiles of the foods we enjoy. Whether you’re cooking at home or exploring processed foods, understanding these components can help you make informed choices about what you eat. Always check food labels if you have dietary restrictions or allergies!