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<ul><li>Are substances or components of foods added either intentionally or may be present accidentally. </li></ul>
<ul><li>They are not used to  disguise  inferior quality of food </li></ul><ul><li>They are not used to  deceive  consumer...
<ul><li>ANTIOXIDANT </li></ul><ul><li>-prevent rancidity of fats and oxidative damage in foods. </li></ul><ul><li>-example...
<ul><li>Antimicrobial Agents </li></ul><ul><li>Preservatives to prevent spoilage due to molds and bacteria. </li></ul><ul>...
<ul><li>Artificial Colors </li></ul><ul><li>Certified colors approved by FDA which could be natural or synthetic. </li></u...
<ul><li>* betaine from beets  </li></ul><ul><li>* turmeric </li></ul>
<ul><li>* caramel from browning of sugar. </li></ul><ul><li>Synthetic Dyes: </li></ul><ul><li>- Orange B, citrus Red, Allu...
<ul><li>Artificial Flavors </li></ul><ul><li>Substances that stimulate natural flavors </li></ul><ul><li>Examples are: sug...
<ul><li>Chelating Agents </li></ul><ul><li>Substances that control acidity or alkalinity </li></ul><ul><li>Examples are: c...
<ul><li>Humectants </li></ul><ul><li>anti-caking agents to avoid clumping or hardening/ dying of food </li></ul><ul><li>Ex...
<ul><li>Bleaching agents </li></ul><ul><li>Substances to whiten food such as flour and yeast </li></ul><ul><li>-Examples a...
<ul><li>Nutrient Additive </li></ul><ul><li>Examples are Vitamins A,D,E,C, thiamine, riboflavin, and minerals like calcium...
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Food additives

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Food Additives

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Food additives

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

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