18/10/2011

ADDITIVES

What are additives?

Food additives are substances added to food to preserve flavour or improve its taste and appearance.

Why use additives?

to keep high quality of food to make the food look appealing to give shape and structure to prevent the growth of fungi, moulds and yeasts to prevent the oxidation of food to give a sharp taste to foods

18/10/2011

Types of additives
Colours
Emulsifiers Flavourings Gelling Agents, Thickeners and Stabilisers Preservatives Sweeteners Anti-Caking Agents Antioxidants

Colours
Food look more appealing Food cooked or processed for sale, they lose their natural colour They cause hyperactivity, allergy

Types of additives
Colours

Emulsifiers
Flavourings Gelling Agents, Thickeners and Stabilisers Preservatives Sweeteners Anti-Caking Agents Antioxidants

18/10/2011

Emulsifiers
Keeps the mixture of oil and water stable and prevents from separating into two layers Bread, Chewing gum, Breakfast cereals, Icecream, Propane-1,2-diol is used in cake dressings its consequences are still not known

Types of additives
Colours Emulsifiers

Flavourings
Gelling Agents, Thickeners and Stabilisers Preservatives Sweeteners Anti-Caking Agents Antioxidants

Flavourings
An imitation of the flavour of a known food Creative Flavourist Possibility of alergies Citric acid

18/10/2011

Types of additives
Colours
Emulsifiers Flavourings

Gelling Agents, Thickeners and Stabilisers

Preservatives
Sweeteners Anti-Caking Agents Antioxidants

Gelling Agents, Thickeners and Stabilisers

To give shape and structure To make food thicker To maintain the physical and textural properties of foodstuffs

Types of additives
Colours Emulsifiers Flavourings Gelling Agents, Thickeners and Stabilisers

Preservatives
Sweeteners Anti-Caking Agents Antioxidants

18/10/2011

Preservatives
Fungistatic in action Prevent the growth of fungi, moulds and yeasts Control the spread of bacteria Alfatoxins are toxic and the most carcinogenic substances known

Types of additives
Colours Emulsifiers Flavourings Gelling Agents, Thickeners and Stabilisers Preservatives

Sweeteners
Anti-Caking Agents Antioxidants

Sweeteners
Most important flavouring substance Source of energy Possibilty health problems Sugar free sweets and drinks all contain sweeteners

18/10/2011

Types of additives
Colours Emulsifiers Flavourings Gelling Agents, Thickeners and Stabilisers Preservatives Sweeteners

Anti-Caking Agents
Antioxidants

Anti-Caking Agents
added to allow them to flow vending machine powders, milk and cream powders, grated cheese, baking powder, instant soup powders, table salt,

Types of additives
Colours Emulsifiers Flavourings Gelling Agents, Thickeners and Stabilisers Preservatives Sweeteners Anti-Caking Agents

Antioxidants

18/10/2011

Antioxidants
Chemicals in the food expose to oxygen in the air Use to slow the rate of oxidation Phosphoric acid is used in beers and vegetable oils, it causes diarrhea.

Big picture
What do you think this is?

What are E-numbers?

A systematic way of identifying food additives European Food Safety Authority (EFSA)
Series E100 E200 E300 E400+ Function Colours Preservatives Antioxidants Miscellaneous Example E160a E234 E307 E440 Carotene Nisin Alphatocopherol Pectin (stabiliser)