food_additives123

WHAT ARE FOOD ADDITIVES?
Substances that are added to food to maintain or improve the safety, freshness, taste, texture, or appearance of food are known as food additives.

Food additives are substances intentionally added to food either directly or indirectly with one or more of the following purposes:
PURPOSE OF FOOD ADDITIVES
● To maintain or improve nutritional quality.
● To maintain product quality and freshness.
● To aid in the processing or preparation of food
● To make food more appealing
● Control the acidity and alkalinity, and to provide leavening.

● COLORS
● EMULSIFIERS
● FLAVORINGS
● GELLING AGENTS
● PRESERVATIVES
● SWEETENERS
● ANTI-CAKE AGENTS
● ANTIOXIDANTS
● ACIDULANTS
COMMON TYPES OF FOOD ADDITIVES:

Color is commonly added to foods for good visual appeal
COLORS, EMULSIFIERS AND FLAVORINGS
Emulsifiers are molecules with one water-loving (hydrophilic) and one oil-loving (hydrophobic) end. They make it possible for water and oil to become finely dispersed in each other, creating a stable, homogenous, smooth emulsion.
Flavorings are added to food products to give, enhance or intencify flavor

Preservatives are chemical substances that are added to food to help:
• prevent spoiling
• improve appearane
• maintain the food’s nutritional quality
Some preservatives come from natural sources like salt, sugar, vinegar and citrus juice. Other preservatives are human-made or synthetic.
PRESERVATIVES

What foods have preservatives added to them?
Processed, packaged foods like some crackers, cereals, breads, snacks, ready-to-eat meals, cheese, yogurt, deli meats, sauces and soups may contain preservatives.

Here are some examples:
• Benzoic acid
• Calcium Sorbate
• Erythorbic Acid
• Potassium Nitrate
• Sodium Benzoate
What are some examples of preservatives used in food?

• Provide texture in baked goods it stops them from drying out.
• Lowers the freezing points in ice creams.
• Acts as a preservative in jams.
• Strengthens "mouthfeel" in soft drinks.
• Adds bulk to baked goods.
SWEETENERS, ANTIOXADANTS AND ACIDULANTS
Antioxidants are added to food to slow the rate of oxidation and, if used properly, they can extend the shelf life of the food in which they have been used.
Acidulants are additives that give a sharp taste to foods. They also assist in the setting of gels and to act of preservatives.
Common acidulates; acetic acid, citric acid, fumaric acid, lactic acid, malic acid, posphoric acid, tartaric acid.