Food Additives Flashcards
classification of food additives
colouring
preservatives
antioxidants
flavourings
sweeteners
physical conditioning agents
nutritive additives
legal control of additives
FSAI responsible for additives
additives undergo testing by ESFA before approval
must be used in smallest amount possible at which they’re effective
additives may not be used
to disguise faulty processing
to mislead consumer
colourings: natural
chlorophyll (green) (plants) (soups)
cochineal (red) (insect) (jellies)
colourings: artificial
green s (coal tar) (peas)
amaranth (purple-red) (coal tar) ( alcohol)
preservatives: natural
salt (sodium chloride) (pickles)
smoke (burning wood) (fish)
preservatives: artificial
sulphur dioxide (lab produced chemical) (dried fruit)
potassium sorbete (lab produced chemical) (fruit yogurts)
antioxidants: natural
vitamin c (fruit) (fruit drinks)
vitamin e (nuts) (veg oils)
antioxidants: artificial
BHA
BHT
lab produced chemicals
stock cubes
bha bht not permitted in
baby food
functions of antioxidants
prevent oxidative rancidity
flavourings: natural
sugar (sugarcane) (jam)
salt (sodium chloride) (cheese)
flavourings: artificial
benzaldehyde (chemical rxn) (essences)
ethyl acetate (chemical exn)
flavourings: flavour enhancers
monosodium glutamate (glutamic acid) (chinese food)
sweeteners: natural
fructose
table sugar
sweeteners: artificial
aspartame (diabetic foods)
saccharin (sugar free drinks)
sweeteners: bulk sweeteners
sorbitol (diabetic foods)
mannitol (diabetic foods)
sugar alcohol derived from corn syrup
physical conditioning agents
emulsifiers
stabilisers
polyphosphates
pectin
humectants
physical conditioning agents:
emulsifier
eg: lecithin
hydrophilic head, hydrophobic tail
mayonnaise
physical conditioning agents:
stabilisers
guar gum
salad dressing
physical conditioning agents:
polyphosphates
magnesium carbonate
chemically produced
dried soup
anti caking agent (prevents lumps)
physical conditioning agents:
pectin
fruit
jams
thickening agent
physical conditioning agents:
humectants
glycerol
lipids
confectionary
to absorb water vapour and prevent food drying out
fortified foods// nutritive additives
foods that have extra nutrients eg: vitamins or minerals added during processing
contaminants
substances that enter food unintentionally or illegally
can result in damage to the body
contaminant: biological (micro organisms)
food source: contaminated water supply
effect: food poisoning
contaminant: chemical (pesticides)
food source: crops sprayed with insecticides herbicides etc
effect: nervous system, heart problems
contaminant: physical (metal residue)
food source: transferred to food from soil, water etc
effect: stomach cramps, nervous system
additives definition
natural or synthetic substances that are intentionally added to foods to improve colour flavour shelf life etc
flavour enhancer:
tasteless additive that intensifies the flavour of the food
Benefits of food fortification
Replace nutrients lost in processing
Increase nutritional valve
Increase sales
Address public health concerns
Advantages of additives
Preservatives prolong shelf life, reduce risk of food poisoning
Colours make food appetising
Flavourings improve taste
Physical conditioning agents improve the texture
Nutritive additives improve nutritional value
Ensure a consistent quality
Disadvantages of additives
Some react to tartrazine (colouring) with migraines, rashes and hyperactivity
Little is known of the long term effects
Bulking agents can deceive the consumer
Some destroy nutrients eg:sulphur dioxide destroys B
