Additives Flashcards

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1
Q

additives

A

substances that aren’t normally consumed as food itself but are added to food intentionally for a technological purpose.

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2
Q

Why are additives needed?

A
  • Protect from spoilage
  • Reduce nutrient loss
  • Obtain sensory properties
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3
Q

Origins of food additives

A
  • Natural – beetroot extract
  • Natural identical (manmade) – vanilla essence
  • Synthetic – aspartame
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4
Q

Preservatives

A
  • Prevent growth by interference with cell membranes, genetics, enzymatic activity
  • Give extra shelf life
  • Nitrate and Nitrites used in meat products, fish and cheese
  • Nitrites inhibit growth of gram negative bacteria
  • Salt preserves by osmatic effect, change of pH
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5
Q

antioxidants

A
  • Prevents oxidative reactions
  • Vitamin C
  • Seasonings such as basil or rosemary
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6
Q

Rancidity

A
  • Physio-chemical change of fat leafing to the development of off-odour, off-flavour or abnormal colour
  • Saturated fats resist rancidity more than unsat fats that have double bonds
  • Controlling rancidity – add antioxidants, limiting factors that accelerate oxidation
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7
Q

hydrolytic rancidity

A

caused by enzymes, lipases.
Fat is decomposed to fatty acids and glycerol.
Affects products with fat and water – butter

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8
Q

oxidative rancidity

A

oxygen binds to unsat fatty acids
aldehydes and ketones giving off flavour.
Enzymes, metal ions speed up reaction.
Plant and fish oils susceptible

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9
Q

ketonic rancidity

A

produces floral off flavours.
Affects short and medium sized fatty acids (milk and coconut)
catalysed by enzymes and oxidation.

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10
Q

Stabilisers

A

preserve physio-chemical properties, protects from colour change, increase binding capacity.

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11
Q

Emulsifiers

A

creates emulsion, slows down staling

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12
Q

Example applications of emulsifiers

A
  • Bread – softer crumb structure
  • Chocolate – lecithin
  • Ice cream – smoother texture – lecithin
  • Margarine – disperse the water
  • Gelling agents – pectin to make jam
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