Food Additives and Regulations Flashcards
Definition of an Ingredient
a substance that forms part of a mixture
Definition of an additive
a substance added to food in order to ;
maintain/improve nutrition
Enhance acceptability, quality and accessibility
Definition of an Added nutrient
a substance added to food to improve the nutritional value
Definition of a processing aid
a substance added to food in order to improve a technological function for PROCESSING PURPOSES only
what food standard covers ‘substances added to food’
1.3
what does standard 1.3.1 cover?
food additives
what does standard 1.3.2 cover?
vitamines and minerals
what does standard 1.3.3 cover?
processing aids
what does standard 1.3.1 state
substances can only be added to food if they achieve an identified substance
what does standard 1.3.2 regulate
what vitamins and minerals can be added and how much is required to make a claim
what does standard 1.3.3 state
the use of processing aids is prohibited unless there is permission within the standard
examples of additives
nitrites in meat and wine, beetroot juice (natural colours)
Examples of processing aids
SO2 in pie fillings, isinglass, catalysts, lubricants and antifoaming agents
what numbers specify colours
100
three functions of colours
restore and enhance colours
ensure no off colours
give colour to colourless foods
What numbers specify preservatives
200
why are preservatives used
improve safety
lengthen shelf life
what numbers are used to specify antioxidants
300
why are antioxidants used?
To prevent fats and oils within food from going rancid
Prevent browning
what additive mixes mixtures that would usually be separated
emulsifiers
which additive prevent separation of mixed solutions
stabilisers
which two additives give food consistent textures
stabilisers and emulsifiers
function of thickeners
give food body
the function of gelling agents plus example
to change the consistency of food (Pectin)
the function of flavour enhancers plus example
to bring out the flavours in food (MSG)
