FOOD ADDITIVES

ANTIOXIDANTS PRESERVATIVES

FLAVOURINGS

TYPES OF FOOD ADDITIVES
DYES STABILIZERS
THICKENERS

PRESERVATIVES

PRESERVATIVES

FUNCTION: SLOW DOWN OR PREVENT THE GROWTH OF MICROORGANISM

EXAMPLE: SALT, SUGAR & VINEGAR SODIUM BENZOATE, SULPHUR DIOXIDE.

Preservatives
Sodium nitrite, a Sodium nitrate, a

Uses
To preserve meat , sausage , cheese and dried fish To prevent food poisoning in canned foods aintain the natural color of meat

Sodium benzoate,C H C Benzoic acid, C H C H Sulphur dioxide, S Sodium sulphite, a S

a

To preserve sauces (oyster, tomato or chili), fruit juice, jam and margarine Used as bleaches and antioxidants to prevent browning in fruit juices aintain the color and freshness of vegetables To prevent the growth of microorganisms

ANTIOXIDANTS

ANTIOXIDANTS

FUNCTION: PREVENT OXIDATION OF FATS AND OILS BY OXYGEN IN THE AIR.

EXAMPLES: BUTYLATED HYDROXYANISOLE, BUTYLATED HYDROXYTOLUENE, ASCORBIC ACID, TOCOPHEROL, SODIUM CITRATE.

Antioxidants B tylat B tylat y r xya is l , BHA y r xyt l , BHT

Uses T r tar ra ci ity i ils

Asc rbic aci (vita i C)

T r s rv t c l r f fr it j ic Sti lat s i syst a r t cts agai st c r s s br akag . N traliz fr ra icals c H l t r c t risk f is as a ca c r oT st fats fr s art

T c

r l (vita i E)

S

i

citrat

t r i g ra ci

FLAVOURINGS

FLAVOURINGS FUNCTION: IMPROVE THE TASTE OF FOOD AND RESTORE TASTE LOSS BECAUSE OF PROCESSING

EXAMPLE: I. FLAVOUR ENHANCERS: MONOSODIUM GLUMATE II. ARTIFICIAL FLAVOUR: ASPARTAME, SACCHARIN III. SYNTHETIC ESSENCES: PENTYL ETHANOATE

Flavorings M s i gl ta at (MSG)

Uses Bri g t t a c rs t flav rs r t tast s f f .

As arta Sacc ari

A s bstit t f r s gar t a c t sw t ss i f ri k a

P tyl t a

at , CH COO H

Pr

c artificial flav rs

M s i gl ta at

As arta

STABILIZERS
W at is stabiliz rs?

STABILIZERS

FUNCTION: PREVENT AN EMULSION FROM SEPARATING OUT

EXAMPLES: LECITHIN, MONOAND DI-GLYCERIDES OF FATTY ACIDS.

USED IN: ‡ MARGERINE ‡ BUTTER ‡ ICE-CREAM ‡ SALAD CREAM (MAYONNAISE)

THICKENERS

FUNCTION: TO ABSORB WATER AND THICKEN THE LIQUID IN FOOD TO PRODUCE A JELLY-LIKE STRUCTURE.

EXAMPLES: PECTIN, GELATINE AND ACASIA GUM.

THICKENERS

USED IN: ‡CHEWING GUM ‡JELLY ‡WINE ‡YOGURT

DYES

DYES FUNCTION: TO ADD OR TO RESTORE THE COLOUR IN FOOD.

EXAMPLES: TARTRAZINE, ANTHOCYANIN, TURMERIC AND SCREWPINE.

T

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isa va tag s itiv s.

A va tag s

Disa va tag s

oPr v t f s ilag oF r ical r as

oCa ca s all rgy, ca c r y ractiv . a

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