Food Additives Flashcards
Substances added to products to perform specific technological functions.
Food Additives
A substance or a mixture of a substance OTHER THAN basic foodstuffs.
Food Additives
Functions of Food Additives
- preserving
- increasing shelf-life or inhibiting the growth of pathogens
- adding coloring and flavoring to food
ADDED to foods in precise amounts during processing.
Food Additives
Food Additives are substances added to food to improve its: ___________, ______________, ___________, _____________
- storage properties
- appearance
- flavor
- nutritional value
Food additives that came from plants and animals
Natural Additives
Other additives that use various chemicals
Artificial Additives
4 Common Types of Additives
- preservatives
- nutrient
- coloring
- flavoring
Type of additives that is naturally found (e.g., beetroot juice)
Natural Additives
A natural additive that is used as a COLOURING AGENT (E162)
Beetroot Juice
Type of additives that is a SYNTHETIC COPY of substances found naturally (e.g., benzoic acid)
Manmade Versions
A manmade version additive that is used as a preservative (carbonated drinks content) - E210
Benzoic Acid
A type of additive that is produces SYNTHETICALLY and NOT found naturally (e.g., nisin)
Artificial Additives
An artificial additive that is used as a preservative in some DAIRY products and in semolina and tapioca puddings - E234
Nisin
3 TYPES OF FOOD ADDITIVES
- natural
- nature identical
- artificial
Substances we add to food to make them taste better, last longer, look nicer, etc.
Food Additives
Substances found naturally, such as beetroot juice, which we use to color foodstuffs.
Natural Additives
Synthesized copies of substances that exist in nature, such as ethyl acetate.
Nature Identical Additives
Synthesized substances that do not exist in nature, such as vanillin or ethyl maltol.
Artificial Additives
Manmade additives may prove more efficient at preserving, and some natural colors fade in some products. (t or f)
TRUE
10 CLASSIFICATION OF FOOD ADDITIVES
1- preservatives
2- antioxidants
3- colorants/colors
4- flavor enhancers
5- sweeteners
6- acids, bases and buffers
7- anti-caking agents
8- anti-foaming agents
9- glazing agents
10- emulsifiers, stabilizers, gelling agents and thickeners
Classification of additives that PREVENT the growth of micro-organisms and EXTEND the shelf-life of products
e.g., nitrite and nitrate (E249 to E252) used during curing
PRESERVATIVES
Preservatives used during the curing process (bacon, ham, corned beef)
nitrite and nitrate
Classification of food additives known to prevent food containing fat or oil from oing rancid due to oxidation. Prevent browning of cut fruit, veggies and fruit juices. (e.g., vit C)
ANTIOXIDANTS
One of the most widely used antioxidants - E300
vitamin C (ascorbic acid)
Classification of food additives that RESTORE COLOR LOST during processing or storage. Ensure that each batch is identical in appearance and does not appear off.
COLORANTS/COLORS
[6] Artificial food colours that have been linked to a NEGATIVE EFFECT ON CHILDREN’s BEHAVIOURS (used in soft drinks, sweets and ice cream)
- sunset yellow (E110)
- quinoline yellow (E104)
- carmoisine (E122)
- allura red (E129)
- tartrazine (E102)
- ponceau 4R (E124)
Classification of food additives that bring out the flavor in foods WITHOUT imparting a flavor of their own.
FLAVOR ENHANCERS
Added to a wide range of foods, usually in small amounts to give a PARTICULAR TASTE. Do not have E numbers because they are controlled by different food laws.
FLAVORINGS
An example of sweetener that has a sweetness MANY TIMES that of sugar and therefore used in SMALL AMOUNTS.
SACCHARIN
an example of sweetener that have a similar sweetness to sugar and are used at similar levels
BULK SWEETENER
If concentrated cordial drinks that contain sweeteners are given to children between 6 months to 4 years, it is important to dilute them more than for adults (t or f).
TRUE
Classification of food additives that CONTROL the ACIDITY or ALKALINITY of food, for safety and stability of flavor.
Acids, Bases and Buffers
Classification of food additives that ENSURE FREE MOVEMENT or FLOW of particles.
ANTI-CAKING AGENTS
Examples [2] of anti-caking agents
- silicone dioxide
- calcium silicate
Classification of food additives that prevent or DISPERSE FROTHING
ANTI-FOAMING AGENTS
An anti-foaming agent
POLYDIMETHYSILOXANE
Classification of food additives that PROVIDE a PROTECTIVE COATING or a SHEEN on the surface of foods.
GLAZING AGENTS
Classification of food additives that HELP MIX INGREDIENTS TOGETHER that would normally separate.
EMULSIFIERS
Classification of food additives that PREVENT INGREDIENTS from SEPARATING AGAIN.
STABILISERS
_____________ & ____________ give food a consistent texture.
EMULSIFIERS & STABILISERS
Classification of food additives that are USED to CHANGE CONSISTENCY of a food.
GELLING AGENTS
Classification of food additives that help GIVE food BODY
THICKENERS
The international body responsible for evaluating the SAFETY of food additives.
Joint FAO/WHO Expert Committee on Food Additives
Only food additives that have been evaluated and deemed safe by JECFA, on the basis of which maximum use levels have been established by the _______________________, can be used in foods that are traded internationally.
Codex Alimentarius Commission
Food additives play a key role in maintaining the food qualities and characteristics that consumers demand, keeping food safe, _____________ and appealing from farm to fork.
wholesome
HAZARDS OF FOOD ADDITIVES [7]
- Laughing at inappropriate times
- Strange rashes that appear on the body
- Erratic behaviors and moods
- Self -stimulatory behaviors
- Waking up in the middle of the night
- Having a difficult time with their stools
- Headaches
An Act to ENSURE the SAFETY and PURITY of food, drugs and cosmetics being made available to the public by creating the Food and Drug Administration which shall administer and enforce the laws pertaining thereto.
Food, Drug and Cosmetic Act (RA 3720)
RA 3720
Food, Drug and Cosmetic Act
