The document discusses various food preservation methods and additives, including preservatives, artificial sweeteners, antioxidants, and food colors, highlighting their roles in enhancing flavor, maintaining nutritional quality, and extending shelf life. It emphasizes the potential health risks associated with fast and junk food, along with the benefits of milk and coconut water as nutritious options. Additionally, it covers the methods for ripening fruits and the nutritional advantages of neera, a natural beverage.

2.  Preservation
 Improving appeal
 Maintain and enhance nutritional quality
 Categories
 Food preservatives
 Artificial sweeteners
 Antioxidants
 Flavour enhancers
 Food colours

3.  To prevent deterioration of food
 Sugar, salt, vinegar, vegetable oils
 Sodium benzoate (jam, jellies, pickle)
 Citric acid –a sequestrant-jam, syrup
 Potassium meta bisulphate-squashes, juices

4.  Saccharin –o-sulphobenzimide
 550 time sweeter than cane sugar
 No calorie food-not absorbed by body
 Aspartame
 200 time sweeter than cane sugar-low calorie
 Can use in cold foods since it is not thermally stable-pH
acidic favoured
 Sucralose
 Non nutritive sweetener-600 times sweeter than sucrose-
can consume by diabetic patients
 Alitame
 Non nutritive sweetener-2000 times sweeter than sucrose

5.  Inhibit oxidation of substance
 Stop deterioration and long shelf life
 Natural antioxidants
 Synthetic antioxidants
 Butylatedhydroxy anisole (BHA),
Butylatedhydroxy toluene (BHT),TBHQ
 Natural antioxidant
 Ascorbic acid, citric acid, tocopherolsh

6.  Amplify flavour
 Disodium-5-iosinate, inosinic acid, inosine
monophosphate etc.
 Ajinomoto-MSG

7.  Permitted colours
 Natural
▪ Caramel-yellow, chlorophyll-green, beta carotene-
orange,saffrone-orange, curcumin-yellow brown
 Synthetic
▪ Fast green FCF, indigo carmine, brilliant blue, tartazine,
sunset yellow, carmoisine
 Non-permitted colours
 Banned
 Rhodamine B, orange II, metanil yellow, malachite
green, auramine, sudan dyes

8.  Fast food-prepared and served quickly
 Junk food-commercial food with poor
nutritional value(salted snack food, fried
food, carbonated drinks)
 Adverse health effects
 May cause gastric problems, allergy, cardio
vascular problems, obesity, nutritional deficiency
diseases etc
 May cause addiction
 Attention deficit hyperactivity disorder in children

9.  Ethylene/acetylene
 Methods
 Keep ripened and unripened fruits together in an air
tight container (no uniform ripening)
 Fruits kept in lined wooden crates and smoked-
banana, mango
 Ethephon (2-chloroethyl phosphoric acid) either
spraying or keeping in an air tight room.
 In large scale, fruits exposed to optimum rate of
ethylene in gaseous form
 Use calcium carbide

10.  Milk
 A complete food
 Vitamins, minerals
▪ Vit B2,B12, calcium, iodine, phosphorous, K
 Macronutrients
▪ Proteins (cow-3.5% protein, caesin and whey)
▪ Carbohydrates-lactose
▪ Fat-whole (4%), semi skimmed (1.6 %), skimmed (.1 %)

11.  Coconut water
 Contain carbohydrate, vitamins, minerals,
electrolytes, antioxidants, amino acids, cytikinins,
enzymes
 Low calorie, fat free, cholesterol free
 Health benefits
▪ Good for electrolyte deficiency, reduce BP, remove free
radicals from body, diuretic-remove toxins, can provide
large number of vitamins, enzymes etc

12.  Neera
 Sweet toddy-natural non alcoholic
beverage-high nutrition content
 Benefits
▪ 16% carbohydrates, 16 amino acids, vitamins,
Fe, P etc present
▪ Good for digestion, no side effects

13. Thank youThank you