This document discusses food additives, which are substances added to food during processing or preparation. It defines food additives and lists examples of natural food additives like herbs and artificial food additives like colors, emulsifiers, and preservatives. The document also discusses the functions of food additives like improving texture and preserving nutrients, and possible side effects of some additives like artificial sweeteners and colors causing cancer or allergic reactions.

1. Food Additives
presented by
shahla Abid

2. Food
Additives
Definition:
 Substances that become part of
food product when added during
the processing and making of that
food.
Types of Food Preservatives
Natural Food Additives:
 Herbs or spices to add flavors
 Salt
 Vitamin C
 Chlorophyll
 Beta Carotene
 Antioxidants

3. Food Additives
Artificial Food Additives:
Anti- Caking Agents: stop ingredients from
sticking together.
Antioxidants: Slow or prevent oxidative
deterioration of foods.
Artificial Sweeteners: Increase sweetness
in food without adding kilojouls.
Bulking Agents: Increase volume of food
without majorly changing its available
energy.

4. Food Additives
Colors: Add color to food.
Emulsifiers: Prevent oil and water from
separating, as well as keep fats from clumping
together.
Stabilizers: Maintain even dispersion of
substances in the food.
Flavourants: Improve flavor and aroma of food.
Food Acids: Slow growth of other organisms.
Foaming Agents: Maintain even dispersion of gas
in in aerated foods.

5. Food Additives
Gelling Agents: Change texture of food
through gel formation.
Glazing Agents: Improve appearance of
food by imparting coating on the
surface. Protective also.
Mineral Salt: Enhance texture and flavour.
Preservatives: Slow or prevent
deterioration of and food spoilage.
Propellants: Help propel food out of
container.

6. Food Additives
Raising Agents: Increase the volume of food by releasing
gases.
Functions:
 Improve texture.
 Impart flavor.
 Prevent food spoilage.
 Provide color.
 Preserve nutrient value.
 Improve appearance.
 Improve nutrient value.

7. Food Additives
Side Effects:
Antioxidants: Butylated hydroxyanisole is
carcinogenic.
Artificial Sweeteners: Saccharin cause cancer.
Colors: Combination of food colors and
preservatives (Sodium benzoate) cause allergic
reactions.
Flavor Enhancers: Monosodium glutamate cause
Asthma, drowsiness.

8. Food Additives
Preservatives: Used in soft drinks and
meat, are carcinogenic.
Thickeners: Carrageenan, used in
yougrt, ice cream and other dairy
products has been linked to cancer.