1. FOOD ADDITIVES
THE ADDITION OF CHEMICAL PRESERVATIVES = FOOD ADDITIVES
Aims:
Ø Food preservation
Ø Quality improvement
Ø Create new product
Ø Create convenience food
Requirements: food additives should be:
1. Effective, use in minimum quantity
2. safe for human consumption
3. should not alter food qualities
there are:
NATURAL == ARTIFICIAL FOOD ADDITIVES
- we obtain them from other food - made in a laboratory
- safer - more effective (accurate)
1. Preservatives: salt sugar, acid. Preserve them from decay and
contamination
2. Colorants: add color or improve color (some associated with
allergies and ADD)
3. Flavorings: they improve flavour
4. Thickeners: to add consistency, the most used is “modify starch”
and tasteless gelatin
5. Nutrients: they add nutrients to most foods
-to fortify: it has but they add extra (extra calcium in some milks)
-added: it is added because it doesn’t have. Like vitamins and minerals, ex:
probio GG
6. Humectants: to keep moisture. Ex vauquita, cabsha.
(Expiring date almost depend on this).
7. Emulsifiers: they keep stable a mixture of oil and water. For
example: salad dressings.

2. There are natural emulsifiers: egg yolk and soy contain “lecithin”
(natural emulsifiers) and mayonnaise is done with any of them to keep
the emulsion right.
9. Glazing agents: to provide shininess
10. Foaming agents: they add air.
11. Non – stick agents: for example in salt, for it not to stick (in
all of the small things).
12. Sequestrants: stop a metabolic reaction to happen. (There is
something that keeps something by separate in the food)