SECOND QUARTER

CONSUMER CHEMISTRY
OCTOBER 31,2023
Lesson 1: FOOD ADDITIVES
Lesson 2: PRESERVATIVES
 OBJECTIVES:
1. Understand the key concepts of Food Chemistry;
2. Differentiate food additives from food
preservative;
3. know the benefits of food additives and
preservatives;
4. realize the possible undesirable effects to health;
and
5. know the importance of reading food labels
 SIMPLE GAME
In 20 seconds list down your
favorite foods as many as you can
Define the following:
1. What is Food chemistry?
2. What is food and its importance.
3. What is food ingredients? Give 5
examples of food ingredients.
4. What are additives?
CHARADE GAME
Food is any substance consumed to
provide nutritional support for an
organism. Food is also taken for
pleasurable benefits. Food is
usually of plant, animal or fungal
origin, and contains essential
nutrients, such as carbohydrates,
fats, proteins, vitamins, or minerals
 Food and It’s Classification

INTENSIVE FARMING
Foods that can be prepared and served very quickly;
food sold in restaurant or stored with preheated or
precooked ingredients for dine in or take away

JUNK FOOD informal term perceived to have little or

no nutritional value; with nutritional value but with
ingredients considered unhealthy
 WHOLE FOODS unprocessed and unrefined, or
processed and refined as little as possible before being
consumed. Typically do not contain added ingredients
like sugars, salt or fat.

ORGANIC FOOD complies with organic standards set by

national governments and international organizations.
Grown without the use of synthetic herbicides, pesticides
and fertilizers, or bioengineered genes(GMOs)
FOOD PROCESSING whether simple preparation of
food at home or processing in food industries,
involves the use of food ingredients and food
additives
Substance added to food to improve its flavor,
color, texture, or resistance to spoilage. Enhances
the shelf-life of food products also makes food
attractive to consumers.
 CLASSIFICATION OF ADDITIVES
INTENTIONAL ADDITIVES substances added
on purpose to perform specific functions.
For example, the processing of a can of apples
may include the intentional additive of calcium
chloride, deliberately added to maintain the
texture of the apples
 CLASSIFICATION OF ADDITIVES
INCIDENTAL ADDITIVES substances which
becomes part of the food product through
some phase of production, processing,
storing or packing
As an example, the following products are considered to be
incidental additives when they are used in food processing
establishments: Sanitizers. Disinfectants (sporicides,
bactericides, virucides, fungicides)
NON-NUTRITIVE FOOD ADDITIVE does not
contribute to the nutritive value of foods and
are not foods themselves.
Non-nutritive substances contain zero or very
little calories and other nutrients. They provide no
vitamins or minerals. When discussing non-
nutritive substances, non-caloric or artificial
sweeteners often come to mind. These are, in fact,
non-nutritive substances, but they are not the only
non-nutritive substances in existence.
Phytochemicals are also non-nutritive
substances. Phytochemicals are chemicals
naturally found in plants, like fruits and
vegetables, that have health-promoting
properties. Some phytochemicals are
thought to prevent cancer or heart disease.
For example, Lycopene is found in red-
orange fruits and vegetables and is thought
to protect against prostate cancer.
Flavonoids are one of the most common
phytochemicals. They are responsible for the
colors in fruits and vegetables. Flavonoids
can reduce inflammation and are thought to
protect against heart disease, cancer and
other chronic disease. Berries, apples, citrus
fruits, cocoa, soy products, cruciferous
vegetables like broccoli, kale, Brussels
sprouts, beans, tea and red wine are all rich
sources of flavonoids.
NATURAL ADDITIVES substances
derived from natural sources such
as annatto(atsuete, chlorophyll
and carotene food colors
•Carrageenan. Carrageenan is a common food additive
that's made from seaweed. ...
•Xanthan gum. Xanthan gum is a thickening agent
derived from sugar fermented with a bacteria called
Xanthomonas campestris. ...
•Guar gum. ...
•Ascorbic acid. ...
•Agar. ...
•Gelatin. ...
•Natural Flavors. ...
•Lecithin.
ARTIFICIAL ADDITIVES substances that
are produced synthetically such as
saccharin and cyclamate sweeteners.
Artificial food additives are synthetic ingredients added to
food to enhance its appearance, texture, taste, shelf life,
freshness, and nutrition. They're found in many foods,
such as breads, baked goods, yogurts, salad dressings,
chips, and beverages
 Food Additives According To Use
Antimicrobial agents - prevent spoilage of food by
mold or micro-organisms. These include not only
vinegar and salt, but also compounds such as
calcium propionate and sorbic acid, which are
used in products such as baked goods, salad
dressings, cheeses, margarines, and pickled foods.
Antioxidants - prevent rancidity in foods
containing fats and damage to foods
cause by oxygen. Examples of
antioxidants include vitamin C,vitamin E,
BHA (butylated hydroxy anisole), BHT
(butylated hydroxy toluene), and propyl
gallate.
Artificial Colors - which are intended
to make food more appealing and to
provide certain foods with a color
that humans associate with a
particular flavor (e.g., red for tomato,
green for lime).
Artificial flavors and flavor enhancers - these are
the largest class of food additives; its function is to
make food taste better, or to give them a specific
taste. Examples are salt, sugar, and vanilla, which are
used to complement the flavor of certain foods.
Synthetic flavoring agents such as benzaldehyde for
cherry or almond flavor, may be used to simulate
natural flavors. Flavor enhancers, such as
monosodium glutamate (MSG) intensify the flavor of
other compounds in food.
Bleaching agents, such as peroxides, are used to
whiten, foods such as wheat flour and cheese.

Chelating agents, which are used to

prevent discoloration, flavor changes, and
rancidity that might occur during the
processing of foods. Examples are citric
acid,malic acid, and tartaric acid.
Nutrient additives, including vitamins and
minerals are added to foods during enrichment
or fortification. For example, milk is fortified
with vitamin D, and rice is enriched with
thiamin, riboflavin, and niacin.
For example, vitamins A and D are added to dairy and
cereal products, several of the B vitamins are added to
flour, cereals, baked goods, and pasta, and vitamin C is
added to fruit beverages, cereals, dairy products, and
confectioneries.
Thickening and stabilizing agents, which
function to alter the texture of a food.
Examples include the emulsifier lecithin,
which keeps oil and vinegar blended in
salad dressings, and carrageen, which is
used as a thickener in ice cream and low
calorie jellies.
Did you know that air is a food additive?
Air puffs out cheese puffs, lighten
breakfast cereals, and even fluffs up ice
cream. Some brands of ice cream are
almost 50% air. Air is a cheap and safe
food additive.
Artificial sweeteners are synthetic sugar
substitutes, but they may be derived from
naturally occurring substances, such as herbs
or sugar itself. Artificial sweeteners are also
called intense sweeteners because they are
many times sweeter than sugar. Saccharin, an
artificial sweetener is 550 times sweeter.
Artificial sweeteners and other substitutes are found
in a variety of food and beverages and labeled as
“sugar-free”, or “diet”. Artificial sweeteners are not
carbohydrates; they have virtually no calories.
Artificial sweeteners are widely used in processed
foods: soft drinks, powdered drink mixes and other
beverages; baked goods, candy, puddings, canned
foods, jams and jellies and dairy products, etc.
Artificial sweeteners are also popular for home use.
 FOR YOUR LEARNING ACTIVITY
ACTIVITY # 1: SODA FLOAT
WHAT I HAVE LEARNED
WHAT I CAN DO
PERFORMANCE TASK # 1
Give 5 examples of each with picture under Food
and Its Classification Fast food, Junk food, Whole
foods, Organic foods