Production of Food Condiments: by Group 3 Suanes, E., Tan, R., Tingson, L., Valdes, D., Villanueva, J

Production
of Food
Condiments
By Group 3
Suanes, E., Tan, R., Tingson,L.,
Valdes, D., Villanueva, J.
What is
condiment?
• A condiment is a spice,
sauce, or preparation
that is added to food,
typically after cooking, to
impart a specific flavor,
to enhance the flavor, or
to complement the dish.
History of Condiment
• In the 19th century with
the Industrial Revolution
condiments began to be
mass-produced in
factories.
Condiments
in the
Philippines
Mayonnaise
Background
• Mayonnaise is a cold,
emulsification used as sauce
or as a condiment. It is
made by blending egg yolks
and oil, then flavored with
varying combinations of
vinegar, mustard, herbs and
spices
Brief History
• Starting in the very early 19th century, the
word mayonnaise (or magnonnaise) began to appear
in German and British cookbooks dedicated to French
cuisine.
• Ingredients used in production of mayonnaise
1. Vegetable oil – Soybean/Olive
2. Water
3. Emulsifier- Egg Yolk
4. Thickener – Modified starches
5. Preservations/Antioxidants – Calcium Sodium
Edetate
6. Spices and Natural Flavorings
Mayonnaise
Production
• Preparation of Raw Materials
• Egg- Pasteurization
• Using Pumps to draw eggs to
Receiving Tank
• Preparing Holding Tank for Oil
• Ingredients weighing
• Production of Slurry
• Using computerized
proportioning system
• Using mixer for
emulsification
process
• Produce a creamy
mixture of slurry,
oil and egg
Quality Control
Bottling/Packaging
Mayonnaise Production
Roles of Chemical Engineers in
the Production of Food
Condiments
• Food packaging
• Protecting Perishable foods
• Safe food handling practices
• Enhance fruit and vegetable production
• Innovation in food
Ketsup
• Ketchup, a tangy, seasoned
tomato sauce, is one of
America's favorite condiments.
Although ketchup, also spelled
Background catsup, is used primarily as a
relish for hamburgers, hot dogs,
and french fries, it is also a
common ingredient for sauces,
meatloaf, beans, and stews.
The Manufacturing
Process
• *Insert video* yung sinend ni Justine
• https://youtu.be/c1LePreHLY0
The Manufacturing
Process
The Future
Banana Ketsup
• Banana ketchup (or banana sauce) is a popular Philippine fruit
ketchup condiment made from mashed banana, sugar, vinegar,
and spices. Its natural color is brownish-yellow, but it is
often dyed red to resemble tomato ketchup. Banana ketchup was
first produced in the Philippines during World War II, due to a
lack of tomatoes and a comparatively high production of
bananas.
Astsara
• Atchara (also spelled achara
or atsara), is a pickle made
from grated unripe papaya
popular in the Philippines.
This dish is often served as
a side dish for fried or
grilled foods such as pork
barbecue.
• INSTERT VIDEO HERE
• https://youtu.be/UzW1ByIowKQ
• Soy sauce is one of the world's
oldest condiments and has
been used in China for more
Soy than 2,500 years.

• It is made from fermenting a
Sauce mixture of mashed soybeans,
salt, and enzymes. It is also
made artificially through a
chemical process known as acid
hydrolysis.
✓Soybeans ✓Preservatives and
Raw Materials ✓Wheat other additives
➢Sodium benzoate
in Soy Sauce ✓Salt
Production
✓Fermenting agents
➢Aspergillus oryzae
➢Lactobaccillus and
yeast
❑Traditional brewed method
✓Koji-making
✓Soybeans and wheat are crushed and
blended together under controlled
conditions. The resulting culture of soy,
wheat, and mold is known as koji.
The ✓Brine fermentation
Manufacturing ✓The koji is transferred to fermentation
Process
tanks, where it is mixed with water and salt
to produce a mash called moromi and is
fermented for several months.
✓Refinement
✓The raw soy sauce is separated from the
cake of wheat and soy residue by pressing it
through layers of filtration cloth
1. Koji-making
2. Brine fermentation
3. Refinement
The Manufacturing Process
❑Chemical Hydrolysis
1. Soybeans are boiled in hydrochloric acid for 15-20 hours.
2. The amino acid liquid is neutralized with sodium carbonate, pressed
through a filter, mixed with active carbon, and purified through
filtration creating hydrolyzed vegetable protein.
3. Caramel color, corn syrup, and salt are added.
For brewed sauces:
• Total salt should be 13-16% of the final
Quality
product; the pH level should be 4.6-
5.2; and the total sugar content should
be 6%.
Control For the non-brewed sauces:

• There is 42% minimum of hydrolyzed
protein; corn syrup should be less than
10%; and caramel color 1-3%.
Vinegar
Vinegar is an alcoholic liquid that
has been allowed to sour.
It is an acidic liquid produced
through the fermentation of
ethanol by acetic acid bacteria.
Raw Materials in
Vinegar Production
• Diluted alcohol products,
the most common being
wine, beer, and rice
• Acetobacters
• Mother of vinegar
• Herbs and fruits
• Wine Vinegar
• Beer Vinegar
• Fruit Vinegar
Types • Balsamic Vinegar
• Malt Vinegar
of • Rice Vinegar
Vinegar • Sugar Cane Vinegar
• Coconut Vinegar
• Palm Vinegar
• Raisin Vinegar
• Honey Vinegar
❑The Orleans method
1. Wooden barrels are laid on their sides. Bungholes are drilled into the top
side and plugged with stoppers.
2. The alcohol is poured into the barrel via long-necked funnels inserted
into the bungholes. Mother of vinegar is added at this point.
3. The filled barrels are allowed to sit for several months. The room
temperature is kept at approximately 85°F (29°C).
❑The generator method
1. Tall oak vats are filled with vinegar-
moistened beechwood shavings,
charcoal, or grape pulp.
2. Oxygen is allowed into the vats in two
ways.
3. When the alcohol product reaches the
bottom of the vat, usually within in a
span of several days to several weeks,
it has converted to vinegar.
4. To produce distilled vinegar, the
diluted liquid is poured into a boiler
brought to its boiling point.
❑The submerged fermentation
method
1. Production plants are filled with
The large stainless-steel tanks called
Manufacturing acetators.
Process
2. As the pump stirs the alcohol,
acetozym nutrients are piped into
the tank.
3. The produced vinegar is piped
from the acetators to a plate-and-
frame filtering machine.
The
Manufacturing
Process
❑Sugar Cane
Vinegar
Production
Quality
Control
• Oxygen should be
spread throughout
the mixture.
• The temperature
of fermenting cider
should be kept at
around 28 °C.
Salt
• Salt is the common name for
the substance sodium chloride
(NaCI), which occurs in the form
of transparent cubic crystals.
• The earliest method of salt
production was the evaporation
of seawater by the heat of the
sun
Raw Materials in Salt
Production
•Rock Salt
•Brine
•Additives like
potassium iodide
Processing
rock salt
The
Manufacturing
Process
Processing brine
Quality Control
For most purposes, rock
salt is allowed to have a
gray, pink, or brown tinge
rather than being pure
white.
Sugar
It is a sweet crystallizable material
that consists wholly or essentially of
sucrose, is colorless or white when
pure tending to brown when less
refined, is obtained commercially
from sugarcane or sugar beet
Raw Materials in
Sugar Production
•Sugar beet
•Sugarcane
The
Manufacturing
Process
The
Manufacturing
Process
Quality Control
Mill sanitation is an important factor in quality control measures.
Condiments: Securing
the Future of Philippine
Industry
• Condiments and sauces are among the country's

essential food products.
• Philippine-made vinegar, soy sauce, ketchup, and
fish sauces are some of the more competitive
products of the domestic industry
• While there are about 1,000 manufacturers of
condiments and sauces in the country, only 50%
are approved by the Philippine Food and Drug
Administration (FDA)
• Shared Service Facilities (SSF) Project
• Datu Puti Suka – • Papa Banana
a condiment Ketchup
Top 10 brand of vinegar, • Bagoong
Condiment
soy sauce, fish
sauce and oyster • Mother’s Best
Hot Sauce
s in the
sauce
• Rufina Patis and • UFC Sweet Chili
Philippines Lorins Patis Sauce
• Marca Pina Soy • Atsara
based on Sauce and Silver • Knorr Liquid
spot.ph Swan Soy Sauce Seasoning
• Mang Tomas All-
Around Sarsa
• Nutri Asia | Wine/Spirits • CYGNUS2
• Unilever • Wine Honey Marketing
Enterprises
• Ajinomoto • Ferna Corp.
Condiments • Sysu Corporation
• NEW FLAVOR
International •
Industries in
Navotas | HOUSE INC.
Inc. Food/Beverages
• Trans-ocean
the • Cambridge • Golden Hands Food Products
Philippines
Transnational Manufacturing Inc.
Technologies Corp.
Inc,. • Metro Shanghai
• LAMBATT Corp.
• Dielle's Apiary Premium Food
& Meadery Of Asia Corp.
Enterprises • JNRM
• Muntinlupa City CORPORATION
Philippines seasonings, dressings &
sauces market to grow at CAGR of 4.7%
through 2019–24, says GlobalData
Condiments:
Securing the
Future of
Philippine
Industry
Trivia #1
• The brand name “Datu Puti” is not based on
any historical datu. The company's owner used
his mother's maiden surname, Datu, and
combined it with the word puti, the Tagalog
word for white, in reference to the white
vinegar the company was selling.
Trivia #2
TRIVIA #3
• The National Historical Commission of
the Philippines credits the ingenious
method of using banana as the base
ingredient for ketchup to food technician
and war heroine Maria Ylagan Orosa.
The Batangas-born scientist studied
Chemistry, Food Chemistry, and
Pharmacy in the United States as a
working student and was appointed
assistant state chemist of Washington in
1920.

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What are the different methods of vinegar production mentioned?

What are the main raw materials used in salt production?

Production

Soy than 2,500 years.

Control For the non-brewed sauces:

• Condiments and sauces are among the country's

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