The document discusses food additives, which are substances intentionally added to food by producers. Approximately 3,000 additives are used to preserve and improve foods, with examples including acids, vitamins, and seaweed. Additives are regulated globally by organizations like the FAO and WHO, and nationally by each country's food regulations. They are added for purposes like improving storage, increasing healthfulness, making food more appealing, and aiding processing. Common types of additives discussed include preservatives, sweeteners, colors, flavors, stabilizers, thickeners, and nutritional additives.

1. “New improved flavor!”
“Stays fresher longer!”

2.  Any substance a food producer intentionally
adds to a food for a specific purpose.
 Approximately 3 000 additives are used to
preserve and improve foods
 Examples: Acids, vitamins, seaweed

3.  People have been using natural preservatives
such as salt and sugar for thousands of years.
 Technology has allowed scientists to create
new substances to add to food.

4.  On a global level – The Food and Agriculture
Organization (FAO) and World Health Organization
(WHO)
 Within Canada - Food and Drug Regulations
 All permitted food additives and their conditions of use
are listed on the “Lists of Permitted Food Additives”
 If a company wants to add an additive to the list of
accepted additives to be used within Canada they must
submit detailed information about the additive, use, the
results of safety tests, and the effectiveness of the food
additive for its intended use.

5.  Additives are not meant to hide damage,
spoilage, or low quality
 There are four categories for using additives:
1. Improve storage properties
2. Increase healthfulness
3. Make food more appealing
4. Improve processing and preparation

6.  http://www.youtube.com/watch?v=uiKBB7lb
uJg
 What three things were additives originally
used for?
 What are nitrates usually added to?

7.  200 years ago diets were based on locally
produced foods
 Some foods could be salted or dried for
longer storage
 Foods are now treated with preservatives to
make transport to various locations possible.
 Preservatives are usually chemicals used to
prevent mold and bacteria growth.

8.  Preservatives are usually chosen because
they are cheap and don’t affect a food’s
color, flavour, or texture.
 Some natural substances can be used as
preservatives; but they aren’t considered
additives.
 Salt, organic acids, sugar, spices

9.  There are four main purposes for nutritional
additives: Fortification, Restoration,
Enrichment, Nutrification
 Fortification: Adding nutrients that are not
normally found in a food. Ex: Milk is fortified
with Vitamin D.
 Restoration: Nutrients that are lost in
processing are returned to the food. Ex:
Orange juice has Vitamin C put back during
canning.

10.  Enrichment: Adding nutrients lost in
processing, similar to restoration. Enriched
foods contain more nutrients than existed in
the food before processing. Ex: Adding Iron
to cereal after processing.
 Nutrification: Adds nutrients to a food with a
low nutrient/kcalorie ratio so the food can
replace a nutritionally balanced meal. Ex:
Nutrified bars and shakes.

11.  Additives are used to appeal to customers
through taste and looks.
 Color: Manufacturers use a variety of colors
to capture the interests of customers. Some
colors can be made of natural ingredients,
but most are created in a laboratory. Ex:
Children’s cereal being a wide range of
colors.

12.  Flavor: Approximately 2000 natural and
synthetic additives are used for flavoring.
Most commonly used for flavor.
 The majority of products are flavored using
artificial additives due to demand and mass
production.
 Flavor enhancers bring out flavors in the
foods rather than adding flavor. Often made
from amino acid glutamate. Ex: MSG

13.  Sweeteners: Most common
flavor enhancers. They
improve both aroma and taste
of foods.
 Nutritive sweeteners (natural
sweeteners) metabolize to
produce calories. Ex: brown
sugar, molasses, maple syrup,
honey
 Nonnutritive sugars (artificial
sweeteners) have no calories,
but taste sweet. EX:
Sucralose, Saccharin,
Aspartame, Acesulfame-K

14.  A stabilizer is a
substance that keeps
a compound,
mixture, or solution
from changing its
form or chemical
nature.
 Ex: Without
stabilizers peanut
butter separates from
the protein leaving
an oily pool over a
stiff paste.
 Thickeners are
stabilizers that
contribute smoothness
or body to food.
 Ex: Ice cream
maintains a creamy
texture; preventing
crystals from freezing.

16.  Stabilizers and
thickeners are
usually natural
additives and
starch-based.
 Ex: Proteins,
pectin, casein,
gelatin. Sources of
gum from trees,
bushes, seaweed.

17.  Buffers are
additives used to
achieve pH levels
in preparing and
preserving food.
 Ex: Citric acid,
sodium citrate,
lactic acid
 Leavenings (volume
and texture) and
emulsifiers (mixing)
 Anticaking agents
prevent clumping in
powdered foods by
absorbing moisture
 Ex: Silicon dioxide,
calcium silicate

18.  Long-term effects: unsure of the products
that seem safe now until proven otherwise.
 Ex: Nitrites used in cured meats. Researchers
now know that under intense heat nitrites
react with amines causing cancer. Known as
Nitroamines. Nitrites limit the ability for
botulism in meats; therefore, small amounts
of nitrites are still used in cured meats.

19.  Food Allergies and Sensitivities: Many people
have reactions to sulfites used to preserve
dried foods.
 Difficult because labels aren’t always
available to read, especially when eating
out, to know about food contents.
 Ex: Lactose intolerance, casein is a milk
protein used to stabilize foods.

20.  Poor eating habits: Many foods that are
fortified with vitamins can be confusing as
people are consuming too much of some
vitamins and minerals.
 People may eat foods that are fortified
with vitamins but miss out on other
nutrients such as protein, fiber, etc.
 Unneeded additives: Oil-based waxes
added to produce to lock in moisture and
look more appealing to consumers.

21. “New improved flavor!”
“Stays fresher longer!”

22.  Any _________________________ a food
producer intentionally adds to a food for a
specific _________________________.
 Approximately _________________ additives
are used to __________________ and
______________________ foods
 Examples: Acids, _____________________,
seaweed

23.  ___________________ have been using
________________ preservatives such as
___________ and __________________ for
thousands of years.
 ________________________ has allowed
scientists to create new __________________
to add to _______________________.

24.  On a global level – The ___________ and ____________
Organization (FAO) and World ______________
Organization (WHO)
 Within ______________ - Food and Drug Regulations
 All permitted food additives and their conditions of use are
listed on the “Lists of __________ Food Additives”
 If a company wants to add an additive to the list of
accepted ___________ to be used within Canada they must
submit detailed information about the additive, ______,
the results of safety tests, and the effectiveness of the
__________ additive for its _________________ use.

25.  Additives are not meant to hide
_____________, spoilage, or low
____________
 There are ___ categories for using additives:
1. ____________________________________
2. Increase healthfulness
3. _____________________________________
4. Improve processing and preparation

26.  http://www.youtube.com/watch?v=uiKBB7lb
uJg
 What three things were additives originally
used for?
 What are nitrates usually added to?

27.  _______ years ago diets were based on
__________________ produced foods
 Some foods could be __________ or _________
for longer ________________
 Foods are ___________ treated with
preservatives to make ________________ to
various locations __________________.
 ____________________ are usually chemicals
used to prevent _________ and __________
growth.

28.  Preservatives are usually chosen because
they are ____________ and don’t affect a
food’s color, flavour, or _______________.
 Some _______________ substances can be
used as ____________________; but they
aren’t considered ___________________.
 _________, organic acids, sugar,
____________

29.  There are __________ main purposes for
nutritional additives: __________________,
Restoration, Enrichment, Nutrification
 Fortification: ______________ nutrients that
are not normally found in a ____________.
Ex: Milk is fortified with Vitamin ____.
 ____________________: Nutrients that are
lost in processing are returned to the
_________. Ex: Orange juice has Vitamin
____ put back during canning.

30.  ___________________: Adding nutrients lost in
processing, similar to restoration. Enriched
foods contain more ____________ than existed
in the food before processing. Ex: Adding Iron
to cereal after _______________.
 _________________: Adds ____________ to a
food with a low nutrient/kcalorie ________ so
the food _______ replace a nutritionally
______________ meal. Ex: Nutrified bars and
shakes.

31.  ________________ are used to appeal to
customers through _____________ and looks.
 ___________: Manufacturers use a variety of
colors to capture the _________________ of
customers. Some colors can be __________
of natural ingredients, but most are created
in a ______________________. Ex: Children’s
cereal being a wide range of colors.

32.  Flavor: Approximately _____________ natural
and ________________ additives are used for
flavoring. Most commonly used for _________.
 The ____________________ of products are
flavored using _______________ additives due to
demand and mass ____________________.
 Flavor __________________ bring out flavors in
the foods rather than adding flavor. Often made
from amino ___________ glutamate. Ex: _____

33.  ______________________: Most common flavor
enhancers. They ______________ both aroma
and ______________ of ____________.
 Nutritive sweeteners (______________
sweeteners) _______________ to produce
calories. Ex: brown sugar, _____________,
maple syrup, honey
 ___________________ sugars (artificial
sweeteners) have ____ calories, but taste
sweet. EX: Sucralose, Saccharin,
_________________, Acesulfame-K

34.  A _________________ is a
substance that keeps a
compound,
________________, or
solution from changing its
________ or chemical
_____________.
 Ex: Without stabilizers
peanut ____________
separates from the
protein leaving an
____________ pool over a
stiff _______________.
 __________________ are
stabilizers that
contribute ____________
or body to ___________.
 Ex: Ice ______________
maintains a creamy
texture; ____________
crystals
_____________________.

35.  _______________ and thickeners are
usually natural ________________ and
starch-___________.
 Ex: ______________, pectin, ___________,
gelatin. Sources of _________ from trees,
bushes, __________________.

36.  _____________ are
additives used to
achieve _______
levels in preparing
and ____________
food.
 Ex: ________ acid,
sodium citrate,
lactic _________
 _________________
(volume and texture)
and emulsifiers
(______)
 _______________
agents prevent
clumping in powdered
__________ by
absorbing
___________
 Ex: Silicon dioxide,
calcium
____________

37.  Long-term ___________: unsure of the products
that seem __________ now until proven
_____________________.
 Ex: _______________ used in cured meats.
Researchers now know that under
______________ heat nitrites react with amines
causing _______________. Known as
__________________. Nitrites limit the ability
for ________________ in meats; therefore,
small amounts of ______________ are still used
in cured ______________.

38.  Food ____________ and Sensitivities: Many
people have _____________ to __________
used to preserve __________________ foods.
 ________________ because labels aren’t
always available to read, especially when
eating out, to know about ____________
contents.
 Ex: Lactose _____________________, casein
is a ____________________ protein used to
______________ foods.

39.  Poor ______________ habits: Many foods that
are fortified with _______________ can be
confusing as people are ______________ too
much of some vitamins and _________________.
 People may eat _____________ that _______
fortified with vitamins but ____________ out on
other _________________ such as protein,
___________, etc.
 _______________ additives: Oil-based waxes
added to produce to lock in ______________
and look more ________________ to consumers.