A basic information about food additives and questionnaire which attached to explore finding more in food additives

1. Power point presentation
by
Shaik.afrozbhanu
Msc . Food and Nutritional science

4. 1. ANTIOXIDANTS
2. CHELATING AGENTS
3. COLOURING AGENTS
4. CURING AGENTS

5. 1. ANTIOXIDANTS: An antioxidant is a substance
added to fats and fat containing substances to
retard oxidation and thereby prolong their
wholesomeness ,palatability ,and sometimes
keeping time.
2. An antioxidant should not contribute an
objectionable odour, flavour or colour to the fat
or to the food in which it is present.

6. Some antioxidants are
used in food are
1. (BHA)butylated
hydroxyanisole
2. ( BHT) butylated
hydroxytoluene
3. (PG ) propyl gallate,
(TBHQ ) tertiarty
butyl hydroquinone ,
which all are phenolic
substances

16.  Purpose of stabilizers:
 They maintainthe consistency of the food.
 Food stabilizers do not allowtheseperation
of ingredients that are bound together by
emulsifiers.

17. Stabilizers are substances or chemicals that
allow food ingredients, which do not mix well
,to remain in a homogenous state after
blending.”
 food stabilizers increases the thickness and
stability of the food by binding its large
molecules

22. Examples of food thickeners
types examples
1.Vegetable gums Alginin, guar gum,
locust bean gum,
xanthan gum
2.Proteins Collagen, egg white ,
gelatin.
3.Sugars Agar, carrageenan