Food Additives Flashcards
What is a food additive
Any substance added to a food
A chemical or other substance that becomes
part of a food product either Intentional or not
Intentional Food Additives ex
Sugar, salt, baking soda, citric acid
Indirect Additives
Contaminants that accidentally get into the food during
production, processing, or packaging
Indirect Additives ex
Antibiotics, dirt, dust, insects
Food Irradiation
Additives typically thought of as ingredients, but can apply to a processing step
Qualities of Indirect Additives
reactive or inactive
nutritive or nonnutritive
Should be neither toxic or hazardous
What contributes to consistency
food additives
Use of Food Additives (4)
Improve nutritional value
Maintain palatability & wholesomeness
Provide leavening/control acidity
Enhance flavor
Food additives & nutritional value
enriched or fortified
Food additives & palatability
slows spoilage
Food additives & leavening
Rise during baking, flavor, taste, color
Food additives & flavor
Spices, natural and synthetic flavors
Major food additives (8)
Humectants Leavening agents Nutritional additives Nonnutritive sweeteners Nutritive sweeteners Enzymes Flavorings Colorants
Types of Food Additives (12)
Anti-caking and free-flowing agents Antimicrobial Antioxidants Curing agents Dough strengtheners Emulsifiers Humectants Oxidizing agents pH control agents Processing aids Sequestrants Stabilizers and thickeners
Anti-caking and free flowing agents
silicates
talc
antimicrobial agents
Calcium propionate
sodium nitrite
nitrates
sorbic acid
Antioxidants
Inhibit oxidation of fats and pigments
BHA, BHT, tocopherols, ascorbic acid
Curing Agents
Sodium nitrite, pink
also a preservative
dough strengtheners
Improve the machinability of bread dough during
processing
emulsifiers
Lecithins
monoglycerides
diglycerides
Humectants
Attract water within a food product
Polyols, fructose
Oxidizing agents
Chlorine, iodine, hydrogen peroxide (used on food processing
equipment)
pH control agents
Malic acid, phosphoric acid, vinegar
Flavor, inhibition of microorganisms
Processing aids
Acidulants and alkalis, buffers phosphates
maintains a constant pH
other food phosphates increase the water-holding capacity of meats
Sequestrants
Combine with metal elements to inhibit oxidation
reactions
Citric acid, polyphosphates, EDTA
Stabilizers and thickeners
Increase product viscosity, forms gels
Starch, pectin, gums, cellulose, gelatin
Food Additive Requirements
performs intended funct
not deceiving
can’t considerably reduce nutrition
can’t achieve and effect that could be gained by GMP
are all foods composed of chemical compounds
si
can any additive be injurious to health at high levels/ safe to use at low levels
si
do all additives need to be evaluated no matter how safe or toxic it is said to be
si
GRAS
generally recognized as safe
Additives that have been used without apparent harm for long periods of time
GRAS ex
baking powder
citric acid
salt
sugar
Who petitions food additives
FDA
Food Additive testing
2 years on 2 species of animals
scientific data proving it’s harmless
