Unit 3 Flashcards
food additives
natural or artificial substances added to food during production in order to enhance characteristics such as taste, texture, appearance, and quality
reasons for food additives (6)
to give a smoother texture
to enhance or preserve a products nutritional value
to prolong shelf-life of foods
to help with the preparation of food
to enhance taste/flavour
to enhance appearance/colour
diseases or conditions linked to food additives
cancer
digestive disorders
ADHD
obesity
allergic responses
possible allergic responses (3)
respiratory problems eg: asthma, swelling of throat
skin condition eg: hives, rashes
nervous disorders eg: insomnia
extra info
what are the 7 food additives
nutrients
emulsifiers
stabilisers
bleaching agents and colourings
chemical preservatives
antioxidants
additives to improve taste of food
nutrients
what they do
provide human body with energy, builds tissue and maintain basic health
enrich foods with specific nutrient that its lacking
to restore nutritional value of some foods
to enrich foods that must provide for specific needs with specific nutrients
ensure minimum amount of nutrients is found in certain foods
emulsifiers
what they do
make it possible for oil to mix with other liquids and dont seperate from each other
improves smooth texture and volume of baked products
*lectin=egg yolk
stabalisers
what they do + eg
to achieve an even texture and to improve appearance
eg: gelatine, pectin
bleaching agents and colourings
what they do + eg
used in flour
create a white colour
gives dough more elasticity
eg: calcium peroxide
dyes are added to restore colour
natural dyes=food (beetroot and carrot), insects (cochineal insect), leaves(chlorophyll), flowers and seeds
chemical preservative
what they do
prevent and slow down the growth of microorganisms that decompose food and cause decay
4 natural preservatives
- salt
- vinegar
- sugar
- lemon juice
6 artificial preservatives + what they do
- calcium propionate prevents growth of fungi on bread
- sodium nitrate used as a preserve in meats
- sodium nitrite (same)
- sulphur dioxide prevents dried fruit turning brown
- sulphites prevents the growth of bacteria and prevents oxidation in wine making
- benzoic acid and sodium benzoate are preserves in fruit juices, margarine
antioxidants
improve quality of food product and prolong their shelf life
ACE
C=slows down the effect of oxygen on food and prevents fruit + vege from browning
E=prevents fats and oils from becoming rancid
additives
egs (4)
give food a specific flavour or aroma
1. salts
2. acids-vinegar
3. sweeteners-sugar and honey
4. chemical concentrates-berry, banana, strawberry flavours
consumer issues
