Food Additives

Question 1

food additives

Answer 1

natural or artificial substances added to food during production in order to enhance characteristics such as taste, texture, appearance and quality

Question 2

6 reasons why food additives are used

Answer 2

1. to give food a smoother texture and better consistency
2. to enhance or preserve a product’s nutritional value
3. to prolong shelf-life
4. to help with processing/preparing food
5. to enhance taste or flavour of foods
6. to enhance the colour or appearance of foods

Question 3

how are additives proved safe?

Answer 3

a) they are well researched and monitored
b) their use is controlled by legislation
c) they undergo a wide range of tests before being added to food
d) researchers determine how they will react in the body
e) any long-term and toxic effects are investigated
f) after approval, extensive safety controls are performed

Question 4

conditions or diseases arising as a result of artificial food additives

Answer 4

• cancer
• digestive disorders/intolerances
• nervous disorders
• ADHD
• obesity

Question 5

possible allergic responses to food additives

Answer 5

1. respiratory problems- asthma or swelling of throat or face
2. skin conditions- swelling, hives, rashes
   3 nervous disorders- insomnia

Question 6

Nutrients

Answer 6

• ingredients that provide the body with energy, build tissues and maintain basic health
• eg. carbs, fats, proteins, vitamins, minerals
• enrich food with a nutrient it lacks
• restore nutritional value
• enrich foods that must provide specific needs
• ensure minimum amount of nutrients found in foods

Question 7

Emulsifiers

Answer 7

• make it possible for oil to mix with other liquids
• prevents separation of ingredients
• promotes smooth texture and volume of baked products
• ensures even mixing of ingredients
• eg. egg yolk

Question 8

Stabilisers

Answer 8

• added to foods to achieve even texture
• improves appearance
• eg. gelatin and pectin

Question 9

Thickeners

Answer 9

• improve consistency of mixtures without changing other characteristics

Question 10

Starches

Answer 10

• act as thickeners

Question 11

Bleaching agents

Answer 11

• used in flour and baking trade
• added to create a whiter colour
• gives dough more elasticity

Question 12

Colourings

Answer 12

• added to foodstuffs to restore colour lost during preparation or processing to make food look more attractive or retain existing colour
• natural dyes are extracted from foods, insects, flowers
• variety of colours can be used
• may cause behavioural problems or reactions

Question 13

preservatives

Answer 13

prevent or slow down the growth of microorganisms that decompose food and cause decay or spoilage

Question 14

4 natural preservatives

Answer 14

1. salt (in biltong)
2. sugar (in jam)
3. vinegar (in pickles)
4. lemon juice (citric acid)

Question 15

antioxidants

Answer 15

improve the quality of food products and prolong their shelf life

Question 16

a natural antioxidants

Answer 16

• Vitamin A, C, E and Selenium
• (vit C) prevents foods from browning when exposed to oxygen
• (citric acid) prevents discolouration of fruit juices and frozen veg
• (vit E) prevents fats from becoming rancid

Question 17

Flavourings

Answer 17

enhance existing flavours in foodstuffs

Question 18

commonly used flavourings

Answer 18

a) acids- to acidify and give sour taste
b) salts- contain MSG
c) chemical concentrates- used to enhance flavour when natural flavourings are unavilable or too expensive
d) sweeteners- provide sweet taste and energy