Additives

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Additives

  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>

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