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Food Additives

Food Additives

Published in Business , Technology
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  • 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.
    • -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