Technological Developments To Support Better Health (Advanced Info) Flashcards
What is fortification?
The addition of nutrients to a food product to improve its nutritional value
What are some examples of fortified foods?
White flour (by law must be fortified with iron, niacin and thiamine)
Fruit juices
Breakfast cereals
What are the advantages of fortification?
To increase the nutrient content, especially when added to staple foods
When there is a nutrient deficiency in a country, fortification can help to reduce the deficiency
Can replace the nutrients lost during the processing of foods
Manufacturers may use it as an advantage in increasing the sales as it can be marketed as more healthy
What are the disadvantages to fortification?
There is the possibility of over-consumption of a nutrient
They are also often heavily processed
What are some examples of voluntarily fortified foods?
Fruit juices are often fortified with vitamin C
Low fat spreads are often fortified with vitamins A and D, so they are similar to margarine and butter
What are additives?
They are substances that are added to foods during manufacturing or processing to improve their: Flavour Colour Texture Appearance
What are the main groups of additives?
Preservatives Antioxidants Colours Flavourings and flavour enhancers Sweeteners Emulsifiers and stabilisers
What is an E number?
A number given to an additive to indicate that it has been approved for use in the EU
Why are additives used?
They can help make food safe for longer
They can make food more attractive or taste better
They can give food an improved nutritional profile
Additives may be:
Natural - obtained from natural sources Natural identical (synthetic) - made in a lab to be chemically identical as certain natural materials Artificial - synthetic compounds that do not occur in nature
What are the advantages of using additives for the manufacturer?
Meets consumer needs
Improves a specific characteristic of a food
Produces the expected quality in foods
Helps maintain product consistency in large scale production
Prevents food spoilage
Helps disguise inferior ingredients
What are the disadvantages of using additives for the manufacturer?
Long term effects are unknown
Some people may be allergic to the additive thus will not buy the product
What is a preservative?
A substance that extends the shelf life of a product
Why are preservatives added to foods?
They are added to foods:
To extend the shelf life - meaning consumers do not need to go shopping too often
To prevent the growth of microorganisms which can cause food spoilage
What are preservatives found in?
Many processed foods
Cured meats such as bacon or ham
Dried fruit such as sultanas and raisins
What is an antioxidant?
A substance that stops fat from going rancid; stops enzymic browning
Why are antioxidants used?
They are used to:
Help prevent fat soluble vitamins, oils and fats from combining with oxygen and making the product rancid
Prevent some foods from going brown
What are colourings?
Chemicals added to make foods look more attractive
How are colourings used?
They are used in manufacturing to:
Replace colour lost during heat treatment
Boost colours already in foods
Maintain consistency between different batch productions
Make foods that are normally colourless look attractive
How are flavourings used?
They are widely used in savoury foods to make the existing flavour in the food stronger
They replace flavours lost during the processing of the food
What are the two types of sweetener?
Intense sweeteners
Bulk sweeteners
What are intense sweeteners?
They are approximately 300 times sweeter than sugar and only used in very small amounts
Very low in energy
Used in low calorie drinks and reduced sugar products
However they:
Lack the bulk that is needed in recipes that normally use sugar cane or beet
Do not have the same characteristics as sugar in cooking
Leave a bitter after taste
What are examples of intense sweeteners?
Aspartame
Saccharin
What are bulk sweeteners?
They are similar to sugar in levels of sweetness
Used in sugar free confectionary and preserves for diabetics
What are some examples of bulk sweeteners?
Hydrogenated glucose syrup
Sorbitol
Sucralose
What are the most common types of foods that include modified starches?
Frozen foods Ready made meals Microwave meals Sauces Dressings Soups
Why are modified starches used?
They are used in food products to improve the quality
What are emulsifiers?
These are substances that help to prevent mixtures from separating
How is modified starch used?
Modified starch is used as a thickener in most food products
What are some examples of how modified starch is used?
In ready meals - prevents sauces from separating
In instant soups/pot noodles - produces a thick sauce as soon as hot liquid is added
In cold, gelling desserts - a cold liquid is added to thicken the mixture
Why would one intend to use a gelling agent?
To create a smooth, set texture (e.g. in a cheesecake)
For setting meat and fish in savoury jelly
As a stabiliser to stop separation
As a stabiliser to ensure smooth texture
What are functional foods?
Functional foods are foods that have health-promoting benefits over and above their basic nutritional value
What are probiotic foods?
Foods that contain a large number of naturally occurring live bacteria.
They are known as ‘good’ or ‘friendly’ bacteria as it is thought to help to:
Maintain a healthy digestive system
Strengthen the immune system
What are prebiotic foods?
These contain a carbohydrate that the digestive system cannot break down.
They help feed the good bacteria in your digestive system and improve its health
