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  1. 1. MAP
  2. 2. Today Begin to understand how additives when added to foods in small amounts can improve colour, flavour, texture and make it safer for longer
  3. 3. <ul><li>1 – feeling happy/confident about what additives are and what they do </li></ul><ul><li>2- feeling so so about what additives are and what they do </li></ul><ul><li>3) don’t really know what additives are or what they do </li></ul>
  4. 4. Why are additives used? <ul><li>Food safe for longer </li></ul><ul><li>Food more attractive and taste better </li></ul><ul><li>Improved nutritional profile (fortification) </li></ul><ul><li>Natural in origin. E.g, curcumin (E100) is a yellow extract of turmeric roots. </li></ul><ul><li>Nature identical – made in a lab to be chemically the same as natural products. E.g, vanillin which is found in vanilla pods. </li></ul><ul><li>Artificial – do not occur in nature. E.g, saccharin (E954) a low calorie sweetner. </li></ul>Nano technology
  5. 5. The additives must be listed on the label by their: <ul><li>Type </li></ul><ul><li>Chemical name or number </li></ul><ul><li>They must appear on the label in descending order of quantity. </li></ul>
  6. 6. E-Numbers Some additives have been approved for use in the EU. These additives have E-numbers. The E-number tells us what the additive is used for. E100 – 199 Food colours E200 – 299 Preservatives E300 – 399 Antioxidants E400 – 499 Emulsifiers E600 - 699 Flavourings & Flavour enhancers
  7. 7. Food Colours <ul><li>Food is coloured to make it more attractive ;) </li></ul><ul><li>Replace colour lost during heat treatment e.g. canned peas </li></ul><ul><li>Boost colours already in food e.g. strawberry yoghurt </li></ul><ul><li>Maintain consistency between different batches e.g. yellow in tinned custard </li></ul><ul><li>Foods that are normally colourless have more colour e.g. sweets </li></ul><ul><li>Show ‘E-numbers an edible adventure 1 of 3’. Start for 8 minutes . </li></ul>
  8. 8. Emulsifiers, stabilisers, gelling agents and thickeners <ul><li>Help improve consistency of food during processing and storage. </li></ul><ul><li>Emulsifiers and stabilisers help mix ingredients which wouldn’t normally mix (normally water and oil – especially low fat products which have more water) </li></ul><ul><li>Thickeners increase viscosity of foods. E.g, creamy desserts. </li></ul><ul><li>Gelling agents give the correct consistency e.g. set texture in a cheesecake, set liquid in marshmallows. </li></ul>Nano technology
  9. 9. flavour enhancers & flavourings <ul><li>Must meet the requirements of Food Safety Act 1990 which states that all food must be safe to eat </li></ul><ul><li>Used mainly in savoury food. </li></ul><ul><li>Monosodium glutamate (MSG) used in Chinese food is a flavour enhancer, but is seen as ‘negative’ </li></ul><ul><li>Add flavour to food like mango - strawberry </li></ul><ul><li>Replace flavour which is lost during processing. </li></ul><ul><li>1 of 3 34.30 – 38.00 (flavour enhancers msg) 46-56 (flavourings) </li></ul>
  10. 10. Today <ul><li>Briefly recap and finish looking at additives </li></ul><ul><li>Investigate and identify different ages and stages of life </li></ul><ul><li>Become more familiar and confident with the design question </li></ul>
  11. 11. Antioxidants <ul><li>Most foods containing fats and oils will contain antioxidants e.g. biscuits, cakes, pies. </li></ul><ul><li>Some are natural such as Vitamin C and E. Vitamin C (ascorbic acid) is one of the most widely used antioxidants </li></ul><ul><li>Prevent fat-soluble vitamins (A and D), oils and fats from combining with oxygen and making the product become rancid. Rancid fats have an unpleasant smell and taste. </li></ul><ul><li>Prevent foods from going brown. </li></ul><ul><li>natural antioxidants –2of3) 41.00 – 44.00 </li></ul>
  12. 12. Preservatives <ul><li>Preservatives help to keep food safe for longer. </li></ul><ul><li>Extend shelf life </li></ul><ul><li>Prevent growth of micro-organisms </li></ul><ul><li>Really important in today's busy lifestyles </li></ul><ul><li>Found in: </li></ul><ul><li>Processed foods </li></ul><ul><li>Cured meats </li></ul><ul><li>Dried fruit </li></ul><ul><li>Video preservatives (2of3) – 1.40 – 10.00 </li></ul>
  13. 13. Anti-caking agents These are used to stop crystals and powders from sticking together. E.g, cocoa, dried milk powder, parmesan Anti-foaming agents Jam making. They stop foam forming when the fruit and sugar are boiled. Commercial glazing agents Used to give a shiny appearance. Protect it from drying out.
  14. 14. Explain why manufacturers sometimes use additives in their food products 6 marks PEE Read the questions two times UNDERLINE key words and begin to write down your ideas
  15. 15. Ages, stages and good design <ul><li>Colour code the ages and stages </li></ul>
  16. 16. The design Question <ul><li>The most important part is explaining HOW you met the specification. </li></ul>
  17. 17. <ul><li>A cereal bar for primary aged children </li></ul><ul><li>Contribute to 5 a day - Be suitable for a lunch box </li></ul><ul><li>Look visually attractive - High in fibre </li></ul>A meal for one for the elderly A ready meal for a 25 yr old single person who lives alone A cake for teenagers No marks for “appeals to children” Consider their NEEDS
  18. 18. <ul><li>A cereal bar for primary aged children </li></ul><ul><li>Contribute to 5 a day - Be suitable for a lunch box </li></ul><ul><li>Look visually attractive - High in fibre </li></ul>A meal for one for the elderly A ready meal for a 25 yr old single person who lives alone A cake for teenagers <ul><li>Clear drawing </li></ul><ul><li>Explain HOW the design </li></ul><ul><li>Meets your specification </li></ul>