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Know the chemicals in your food!

Educate yourself with the things you eat. Know the chemicals and adjust your diet to suit your everyday needs!!!

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Know The Chemicals in
Your Food!
Types of ingredients added into food
• Preservatives
• Sweeteners
• Emulsifiers
• Stabilizers and Thickeners, Binders, Texturizers
Preservatives
• Purpose: Prevent food spoilage from bacteria, molds, fungi, or yeast. It helps to
slow or prevent changes in color, flavor, or texture and delay rancidity and
maintain freshness.
• Applications: Fruit sauces and jellies, beverages, baked goods, cured meats, oils
and margarines, cereals, dressings, snack foods, fruits and vegetables
• Chemicals involved: Ascorbic acid, citric acid, sodium benzoate, calcium
propionate, sodium erythorbate, sodium nitrite, calcium sorbate and potassium
sorbate
Sweeteners
• Purpose: Improve the sweetness of food without adding extra calories.
• Applications: Beverages, baked goods, confections, table-top sugar, substitutes,
many processed foods
• Chemicals involved: Sucrose (sugar), glucose, fructose, sorbitol, mannitol, corn
syrup, high fructose corn syrup, saccharin, aspartame, sucralose and acesulfame
potassium
Emulsifiers
• Purpose: It is to allow smooth mixing of ingredients and prevent separation of
products. It keeps emulsified products stable, reduce stickiness, control
crystallization, keep ingredients dispersed, and help products dissolve more
easily
• Applications: Salad dressings, peanut butter, chocolate, margarine and frozen
desserts.
• Chemicals involved: Soy lecithin, mono- and diglycerides, egg yolks,
polysorbates and sorbitan monostearate
Stabilizers and Thickeners, Binders,
Texturizers
• Purpose: They help to produce a uniform texture and improve "mouth-feel".
• Applications: Frozen desserts, dairy products, cakes, pudding and gelatin mixes,
dressings, jams, jellies and sauces
• Chemicals involved: Gelatin, pectin, guar gum, carrageenan, xanthan gum and
whey

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Know the chemicals in your food!

  • 1. Tradeasia International Pte Ltd Know The Chemicals in Your Food!
  • 2. Types of ingredients added into food • Preservatives • Sweeteners • Emulsifiers • Stabilizers and Thickeners, Binders, Texturizers
  • 3. Preservatives • Purpose: Prevent food spoilage from bacteria, molds, fungi, or yeast. It helps to slow or prevent changes in color, flavor, or texture and delay rancidity and maintain freshness. • Applications: Fruit sauces and jellies, beverages, baked goods, cured meats, oils and margarines, cereals, dressings, snack foods, fruits and vegetables • Chemicals involved: Ascorbic acid, citric acid, sodium benzoate, calcium propionate, sodium erythorbate, sodium nitrite, calcium sorbate and potassium sorbate
  • 4. Sweeteners • Purpose: Improve the sweetness of food without adding extra calories. • Applications: Beverages, baked goods, confections, table-top sugar, substitutes, many processed foods • Chemicals involved: Sucrose (sugar), glucose, fructose, sorbitol, mannitol, corn syrup, high fructose corn syrup, saccharin, aspartame, sucralose and acesulfame potassium
  • 5. Emulsifiers • Purpose: It is to allow smooth mixing of ingredients and prevent separation of products. It keeps emulsified products stable, reduce stickiness, control crystallization, keep ingredients dispersed, and help products dissolve more easily • Applications: Salad dressings, peanut butter, chocolate, margarine and frozen desserts. • Chemicals involved: Soy lecithin, mono- and diglycerides, egg yolks, polysorbates and sorbitan monostearate
  • 6. Stabilizers and Thickeners, Binders, Texturizers • Purpose: They help to produce a uniform texture and improve "mouth-feel". • Applications: Frozen desserts, dairy products, cakes, pudding and gelatin mixes, dressings, jams, jellies and sauces • Chemicals involved: Gelatin, pectin, guar gum, carrageenan, xanthan gum and whey