• Like
Food additives
Upcoming SlideShare
Loading in...5
×

Thanks for flagging this SlideShare!

Oops! An error has occurred.

Published

Food Additives

Food Additives

Published in Business , Technology
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Be the first to comment
    Be the first to like this
No Downloads

Views

Total Views
993
On SlideShare
0
From Embeds
0
Number of Embeds
0

Actions

Shares
Downloads
65
Comments
0
Likes
0

Embeds 0

No embeds

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
    No notes for slide

Transcript

  • 1.  
  • 2.
    • Are substances or components of foods added either intentionally or may be present accidentally.
  • 3.
    • They are not used to disguise inferior quality of food
    • They are not used to deceive consumers
    • Nutrients are not destroyed significantly
    • Dose or amount must not exceed the level needed to achieve the desired effect
  • 4.
    • ANTIOXIDANT
    • -prevent rancidity of fats and oxidative damage in foods.
    • -examples are: Vita C, Vit E, beta carotene, BHA, BHT
  • 5.
    • Antimicrobial Agents
    • Preservatives to prevent spoilage due to molds and bacteria.
    • Examples are: salt, acetic acid, benzoic acid, benzoic acid, propionic acid, sorbic acid, sulfur dioxide, nitrites and nitrates
  • 6.
    • Artificial Colors
    • Certified colors approved by FDA which could be natural or synthetic.
    • Examples from natural sources are vegetable dyes like:
      • *beta carotene
    • *annatto
  • 7.
    • * betaine from beets
    • * turmeric
  • 8.
    • * caramel from browning of sugar.
    • Synthetic Dyes:
    • - Orange B, citrus Red, Allura Red, Brilliant Blue, Brilliant Black
  • 9.
    • Artificial Flavors
    • Substances that stimulate natural flavors
    • Examples are: sugar, fat, MSG, citrus oils, and spices
  • 10.
    • Chelating Agents
    • Substances that control acidity or alkalinity
    • Examples are: citric acid, tartaric acid, malic acid, lactic acid, and sodium bicarbonate
  • 11.
    • Humectants
    • anti-caking agents to avoid clumping or hardening/ dying of food
    • Examples are magnesium carbonate and glycerine
  • 12.
    • Bleaching agents
    • Substances to whiten food such as flour and yeast
    • -Examples are peroxides, chlorine, bromate and iodate
  • 13.
    • Nutrient Additive
    • Examples are Vitamins A,D,E,C, thiamine, riboflavin, and minerals like calcium, iron, iodine, flourine
    • Thickening and Stabilizing Agents
    • To attain and maintain desired consistency in foods
    • Examples: gum arabic, agar,starch, pectin