Food Additives Flashcards by cara Wong

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

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Intentional Food Additives ex

Sugar, salt, baking soda, citric acid

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Indirect Additives

Contaminants that accidentally get into the food during

production, processing, or packaging

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Indirect Additives ex

Antibiotics, dirt, dust, insects

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Food Irradiation

Additives typically thought of as ingredients, but can apply to a processing step

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Qualities of Indirect Additives

reactive or inactive
nutritive or nonnutritive
Should be neither toxic or hazardous

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What contributes to consistency

food additives

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Use of Food Additives (4)

Improve nutritional value
Maintain palatability & wholesomeness
Provide leavening/control acidity
Enhance flavor

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Food additives & nutritional value

enriched or fortified

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Food additives & palatability

slows spoilage

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Food additives & leavening

Rise during baking, flavor, taste, color

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Food additives & flavor

Spices, natural and synthetic flavors

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Major food additives (8)

Humectants
Leavening agents
Nutritional additives
Nonnutritive sweeteners
Nutritive sweeteners
Enzymes
Flavorings 
Colorants

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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

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Anti-caking and free flowing agents

silicates

talc

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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

can any additive be injurious to health at high levels/ safe to use at low levels

do all additives need to be evaluated no matter how safe or toxic it is said to be

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