What are processed foods; their importance; their harmful effects; nutritional value in processed foods; macro and micro nutrients.

1. PROCESSED
FOODS

2. We would like to express our gratitude to our SCIENCE
AND LIFE TEACHER MS.JASMEET KAUR for the
useful comments, remarks and engagement through the
learning process of this master thesis. We would like to
thank our loved ones, who have supported us
throughout entire process, both by keeping us
harmonious and helping us putting pieces together. We
will be grateful forever for your love.
ACKNOWLEDGEMENT

3. CONTENTS
 What are processed foods?
 Why processed foods(importance)?
 Why not these(harmful effects)?
 Nutritional value in processed foods.
 What are preservatives?
 Macro and micro nutrients.

4. CONTENTS
 Processed food items:
1. Dairy milk chocolate
2. Pepsi
3. Lays
4. Amul processed cheese
5. Tops mango pickles
6. Tropicana orange juice
7. Kelloggs cornflakes
8. Fruit jams
9. Fruit juices
10. Oatmeal
11. Mustard
12. Yogurt
13. Frooti
14. Milk
15. Ketchup

5. OBJECTIVE OF STUDY
To survey 15 processed food items for their
availability of macro and micro nutrients with
special focus on kind of preservatives used.
Thus, we learnt what processed food are, their
advantages and disadvantages, what are
preservatives and what are food stuff made
of and their classification on basis of macro
and micro nutrients present. Also, surveying
these helped us in making a more healthier
choice keeping in mind their nutrition contents
and preservatives used.

6. WHAT ARE PROCESSED
FOODS?
Processed foods refers
to those food items that
are packaged in boxes,
cans or bags. These
foods need to be
processed extensively to
be edible and are not
found as is in nature. In
addition to going through
many complex processing
steps, processed foods
often contain additives,
artificial flavorings and
other chemical
ingredients.

7. WHY PROCESSED FOODS?
Advantages of using processed foods are:
1. We get food materials out of season.
2. It prevents spoilage of food stuff.
3. It enables the availability of food material at
distant places.
4. Storage period increases.

8. IMPORTANCE OF PROCESSED FOOD
1. It helps to preserve food &
extend the shelf life.
2. Many foods are inedible unless
processed in some manner (coffee,
cocoa.
3. Some foods would be difficult for
the consumer to make themselves
(how many of us could make olive
oil, butter, etc.).
4. Food processing such as
pasteurization destroys toxins that
could make us sick.
5. The processing of food allows it
to be packaged, shipped long
distances, and used in many
unusual circumstances (freeze
drying for camping foods, military
use, etc.)

9. WHY NOT THESE?
The following are the disadvantages of using
processed food items:
1. Processed food-stuffs often lose nutrients.
2. It results in loss of iron and vitamin B.
3. There is loss in weight and nutrients.
4. The original taste changes to some extent.

10. HARMFUL EFFECT OF EATING
PROCESSED FOOD
 Preservatives in foods are designed to prevent bacteria growth and
spoilage, but sometimes they can also prevent you from enjoying
good health. While the effects of food preservatives on the body can
vary with age and health status, looking into the potential harmful
effects of preservatives in foods may help you reclaim good health
and protect your personal well-being against toxic damage.
 HEART DAMAGE
Studies of heart tissue reviewed by InChem have showed that food
preservatives can weaken heart tissues. According to laboratory
research, rats who consumed the highest levels of food preservatives
showed the highest levels of heart damage over time.
 CANCER
One of the most serious harmful effects of preservatives in foods is their
ability to transform into carcinogens when digested. According to
InChem, nitrosamines, which include nitrites and nitrates, interact with
stomach and gastric acids to form cancer-causing agents.

11. NUTRIONAL VALUE IN
PROCESSED FOODS
Processed foods items have longer shelf lives and require
less preparation than many fresh alternatives, making them an
attractive choice for busy consumers. Although processed
foods can be used to make fast, easy meals, they tend to be
less nutritious than fresh or homemade foods.
The nutrient value of food can be changed by the way it is
processed, cooked and stored. Food processing can destroy the
water-soluble B-group and C vitamins, thus the nutritional
value deteriorates.

12. WHAT ARE PRESERVATIVES?
A preservative is a naturally occurring or
synthetically produced substance that is added
to products such as food stuff, to prevent
their spoilage, or to retain their nutritional
value and/or flavor for a longer period. The
basic approach is to eliminate microorganisms
from the food and prevent their regrowth. This
is achieved by methods such as a high
concentration of salt, or reducing the water
content. This inhibits spoilage of the food item
by microbial growth.

13. MICRO AND MACRO NUTRIENTS

14. WHAT ARE MICRO AND MACRO
NUTRIENTS ?
1. MICRO NUTRIENTS:-Micronutrients are essential
elements needed by life in small quantities. They
include microminerals and Vitamins.
Microminerals or trace elements include at least iron,
cobalt, chromium, copper, iodine, manganese,
selenium, zinc, and molybdenum. They are dietary
minerals needed by the human body in very small
quantities (generally less than 100mg/day) as
opposed to macrominerals which are required in
larger quantities. Note that the use of the term
"mineral" here is distinct from the usage in the
geological sciences.
Vitamins are organic chemicals that a given living
organism requires in trace quantities for good health,
but which the organism cannot synthesize, and
therefore must obtain from its diet.

15. MACRO NUTRIENTS:-
2. Macronutrient (nutrition), either a carbohydrate, protein, or fat
Macronutrient (ecology), an essential chemical element needed by all
life in large quantities for it to function normally
In nutrition, macronutrients are those nutrients that together provide
the vast majority of metabolic energy to an organism. The three main
macronutrients are carbohydrates, proteins, and fat. Others include
alcohol and organic acids. They are distinguished from
micronutrients such as vitamins and minerals necessary in small
amounts to maintain health but not to provide energy.
macronutrient in ecology is an essential chemical element needed in
large quantities by all living things in order to function normally. They
include the nonmetallic "big six:" carbon, hydrogen, nitrogen, oxygen,
phosphorus, and sulfur. Occasionally, the macrominerals are included
in the definition, but are usually excluded in scientific discussion.
The other macronutrients are the metals sodium, magnesium,
potassium, calcium, manganese, iron, copper, zinc and molybdenum.

16. USES OF MICRO NUTRIENTS
 Even though micronutrients are required in minute quantities,
they are essential for healthy plant growth & profitable crop
production. ALPINE micronutrients provide an economical
source for correcting nutrient deficiencies & improving plant
health. ALPINE micronutrients are fully chelated & can be
used in both foliar & soil applied applications.
 BORON (B)
 SUGAR MOVER
Boron moves plant sugars up and down the plant daily. During
the night time, Boron moves plant sugars from the plant to
feed the root system, which in turn feeds the soil biology.
During night, the soil biology exudes food for the roots and
then Boron moves this food from the roots up into the plant
during the day.
 CELL DEVELOPMENT
Boron functions in plants in the differentiation of
meristematic cells. Without Boron, cells may continue to
divide, but structural components are not differentiated.
Missing florets (seeds) in timothy and alfalfa heads. Larger
cereal heads and fuller Canola & legume pods.

17.  ZINC (Zn)
 FLOWER FORMTION
Zinc is crucial in flower formation. i.e. Canola. Zinc acts like
“Antifreeze” in the plant to give early and late frost
protection. Zinc controls the synthesis of many plant growth
regulators. Animals deficient in Zinc require twice as much
feed to attain the same weight. Zinc is unavailable in high pH
soils. Zinc improves germination rate and plant vigor.
 MOLYBDENUM (Mo)
 PLANT NODULATION
The most misunderstood micronutrient, but one of the most
important. Without Moly – plants cannot transform nitrogen
into amino acids and legumes cannot symbiotically fix
atmospheric NITROGEN. Moly is very important for plant
nodulation (Peas, Beans, Alfalfa).
 IRON (Fe)
 CHLOROPHYLL FORMATION
Iron is required for the formation of chlorophyll in the plant.
Iron is essential for plant respiration, photo-synthesis and
symbiotic nitrogen fixation. Iron along with Molybdenum help
plants fix atmospheric NITROGEN out of the air. Also keep in
mind that the air is 78% Nitrogen & all plants can fix Nitrogen
out of the air. Most soils in Western Canada are sufficient in
iron.

18. USES OF MACRO NUTRIENTS
 SUPLLY ENERGY:-Although each of
these macronutrients supplies the
energy needed to run body functions,
the amount of energy that each
provides varies.
 Carbohydrates and proteins each
provide 17kJ/g whereas fats provide
37kJ/g. 1 kilojoule (kJ) = 1000 joules.
 4.2 joules is the energy needed to raise
the temperature of 1g of water by 1°C.
 Nutritional research evidence shows
that the relative proportion of energy-
giving foods in the diet can increase or
decrease the likelihood of problems
such as heart disease. A balance of
energy-giving nutrients is suggested.
 For example, if an active teenager’s
energy requirements are around
12,000kJ per day, an intake for energy
purposes of about 388g
of carbohydrate along with
some protein(110g) and fat (97g) would
meet this need. These values equate
approximately to 55% of energy needed
from carbohydrate, 30% from fats and
15% from protein.

19.  WE NEED CARBOHYDRATES:- Carbohydrates, in the form of
starches and sugars, are the macronutrients required in the
largest amounts. When eaten and broken down,
carbohydrates provide the major source of energy to fuel our
daily activities. It is recommended that carbohydrates should
supply 45–65% of our total daily energy needs.
 Some of the carbohydrate we consume is converted into a
type of starch known as glycogen, which is stored in
the liver and muscles for later use as an energy source
 WE NEED PROTEINS:-The proteins we consume as part of our
diet are broken down in the gut to amino acids. The body can
then use these amino acids in 3 main ways:
 As ‘building blocks’ in the production of ‘new’ proteins
needed for
growth and repair of tissues, making essential hormones and
enzymes and supporting immune function.
 As an energy source.
 As starting materials in the production of other compounds
needed by the body.
 All the proteins in the body are made up of arrangements of
up to 20 different amino acids. Eight of these amino acids are
described as ‘essential’, which means that the food we eat
must contain proteins capable of supplying them. The other
amino acids can be synthesised by the liver if not provided by
the diet.

20. Some of the processed food items and the preservatives
present in them are discussed as follows:

21. Energy (KJ)…………………………………………………………………………………2205kJ
Energy(Kcal)………………………………………………………………………………530kcal
Protein(MICRO)………………………………………………………………………….7.5g
Carbohydrate(MACRO)……………………………………………………………..57.0g
(of which sugar)………………………………………………………………………….56.7g
Total Fat(MACRO)………………………………………………………………………29.8g
(of which saturated fat)(MACRO)………………………………………………18.4g
Fibre(MICRO)…………………………………………………………………………….0.7g
Sodium*(MICRO)……………………………………………………………………….0.09g
*Equivalent as salt……………………………………………………………………….0.23g

22. PROPANOIC ACID:
Propanoic acid is a naturally occurring carboxylic acid with
chemical formula CH3CH2COOH. It is a clear liquid with a
pungent odor. The anion CH3CH2COO− as well as the salts
and esters of propanoic acid are known as propanoates.
 Formula: C3H6O2
 Density: 990.00 kg /m³
 Boiling point: 141 °C
 Molar mass: 74.07854 g/mol
 IUPAC ID: propanoic acid
 Melting point: -21 °C

23. Learn about serving sizes.
8 fl
oz
%DV
*
20 fl
oz
%DV
*
Calories 100 - 250 -
Total Fat (g)- MICRO 0 0 0 0
Sodium (mg)- MACRO 20 1 55 2
Total Carbs (g)- MACRO 28 9 69 23
Sugars (g)- MACRO 28 - 69 -
Protein (g)- MICRO 0 - 0 -

24. SODIUM BENZOATE:
Sodium benzoate has the chemical formula
NaC7H5O2; it is a widely used food preservative, with
E number E211. It is the sodium salt of benzoic acid
and exists in this form when dissolved in water.
 Melting point: 300 °C
 Molar mass: 144.11 g/mol
 Density: 1.50 g/cm³

25. Calories 97 Sodium (MACRO) 99 mg
Total fat (MACRO) 6 g Potassium (MACRO) 350 mg
Saturated 1 g Total Carbs (MACRO) 10 g
Polyunsaturated (MICRO) 0 g Dietary Fibres(MICRO) 0 g
Monounsaturated (MICRO) 0 g Sugars (MICRO) 0 g
Trans(MICRO) 0 g Protein (MICRO) 0 g
Cholesterol (MICRO) 0 mg
Vitamin A (MICRO) 0 % Calcium(MICRO) 0 %
Vitamin C (MACRO) 10 % Iron (MICRO) 2 %

26. AMUL PROCESSED
CHEESE
Product Name Amul Processed Cheese
Description Amul Pasteurised Processed Cheddar Cheese is
made from Cheese, Sodium Citrate, Common
Salt, Citric Acid, permitted natural colour -
Annatto. Emulsifier and Class II preservatives.
It is made from graded cow/buffalo milk using
microbial rennet. The product meets BIS
specification No.IS:2785.
Packing Cheese Block( 200g,400g, 1 kg)
Cheese Tins (400g NEOE,EOE),EOE tin has an
easy open end
Cheese Slices (200g,400g,750g), Amul A+
Cheese Slices 200g
Cheese Chiplets (200g, 500g and 1 kg)

27. PRODUCT SPECIFICATIONS
Composition
Fat 26%
Moisture 45% (approx)
Proteins 20%
Added salt 2.5%
Nutritional Information Energy, kcal 314
Energy from Fat, kcal 234
Total Fat, g(MACRO) 26
Saturated fat,g 16
Cholesterol, mg (LIPID
FAT)
70
Protein, g(MACRO) 20
Sodium, mg(MACRO) 1400
Calcium, mg(MACRO) 343
Vitamin A ,mcg (MICRO) 51
Not a significant source of Vitamin C, Iron and
Dietary fiber.
*Approx. values

28. PRESERVATIVES USED
NICIN is the preservative used in processed
cheese. It can be used in specialty
applications.
POTASSIUM SORBATE, SORBIC ACID: With
a pH above 5.0, potassium sorbate or sorbic
acid are usually the preservatives of choice
for processed cheese.

29. TOPS MANGO PICKLES
Calorific Value 149.0 Kcal
Calories From Fat (UNIT OF
ENERGY)
63 Kcal
Per 100g (approx.)
Total Fat(MACRO) 7.0 g
Saturated Fat (INCREASE HEART
DISEASE)
0.74 g
Cholesterol(LIPID FAT) Nil
Polyunsaturated Fatty Acid 2.27 g
Monounsaturated Fatty Acid 3.92 g
Trans Fatty Acid Nil
Protein (NX6.25) (MACRO) 1.4 g
Carbohydrates (MACRO) 20.2 g
Sodium (MACRO) 5850 mg
Vitamin A(MICRO) 1726.2 ug
Vitamin C(MICRO) 0.72 mg

30. PRESERVATIVES USED
The preservative added to the pickle are
SALT ,VINEGAR, OIL & SUGAR if you
want to keep it for long time as they
disconnect the contact btw air and food
product, sugar & salt consume water which
a food product contains so it acts as a good
preservative but should not be added in
extreme which spoils the pickle's taste.
SODIUM BICARBONATE is also used as a
preservative in pickles.

31. TROPICANA ORANGE JUICE
MICRO
MICRO
MACRO
MACRO
MACRO
MACRO
MACRO

32.  Pure Juice
Tropicana's Pure line of orange juices contains nothing but pure Valencia orange juice,
squeezed right from the fruit and pasteurized for safety. This orange juice comes with or
without pulp. There are also a few other fruit juice flavors in this line, such as mango and
grapefruit. All juices in this line contain nothing but the pure juices of the fruits used
and advertised on the label. Nonenriched Tropicana Pure Premium is also made of pure
orange juice, though the oranges used for the juice are not all Valencia oranges.
 Calcium Hydroxide
Calcium-enriched Tropicana orange juices contain calcium hydroxide that meets 35 percent
of the recommended daily amount of calcium for an average adult in each serving.
Tropicana Pure Premium Calcium and Tropicana Pure Premium Calcium + Vitamin D
are the two main orange juices containing this ingredient.
 Vitamin D3
Tropicana Pure Premium juices that advertise being enriched with vitamin D all contain 25
percent of the recommended daily allowance for vitamin D in an average healthy adult.
 Fish Oil and Fish Gelatin
Tropicana Pure Premium Healthy Heart contains fish oil and fish gelatin which provide the
omega-3 fatty acids the label touts. While healthy for most, this is a juice to stay away
from for people with fish allergies.

INGREDIENTS USED IN
JUICE

33.  Ascorbic Acid
Ascorbic acid, otherwise known as vitamin C, is added to some
formulations, such as Tropicana Pure Premium Antioxidant Advantage.
 Vitamin E Acetate
Vitamin E acetate is added to Tropicana Pure Premium Antioxidant
Advantage to increase the antioxidant content of the juice.
 Calcium Citrate
Calcium citrate is added to the Tropicana Pure Premium Low Acid orange
juice in order to aid the stomach in processing the acid that remains in
the juice.
 Beta Carotene
Beta carotene is added to several formulations of Tropicana juice including
Tropicana Pure Premium Low Acid and Tropicana Pure Premium
Healthy Kids.
 Malic and Citric Acid
Malic and citric acid are present in many Tropicana orange juices,
especially the calcium and vitamin D-enriched varieties. These acids
often lend a tart taste to the juice.

34. KELLOGG’S CORN FLAKES
MICRO
MICROMICRO
MACRO
MACRO
MACRO
MACRO

35.  Ascorbic Acid
Ascorbic acid, more commonly known as vitamin C, is one of the minor
ingredients of Kellogg's fruit snacks, making up less than 2% of its
total composition. Vitamin C's anti-oxidant properties also make it
effective as a preservative.
 Sodium Citrate
Sodium citrate is the salt associated with citric acid. As a food additive,
it functions both as a flavor enhancer (it has a tart, citric taste) and
preservative. By weight, it is the second-to-least common ingredient
in Kellogg's fruit snacks.
 Other Ingredients
While Kellogg's fruit snacks only contain two preservatives, other
ingredients include corn syrup (the chief ingredient), sugar, food
coloring, and gelatin.
PRESERVATIVES USED

37.  Carbohydrates
 Proteins
 Fats (saturated fat
,trans fat )
 Sodium
Macro nutrients Micro nutrients

38. SODIUM BENZOATE : The sodium salt of
benzoic acid, sodium benzoate fulfils an
antibacterial and antifungal role, and to disguise
taste, as of poor-quality food. Sodium benzoate is
a type of preservative commonly used in fruit pies,
jams, beverages, salads, relishes and sauerkraut.
These are foods that have an acidic pH. Sodium
benzoate combines with water to produce benzoic
acid, which is the active form of the preservative.
It is known to causes nettle rash and aggravate
asthma. Suspected to be a neurotoxic hazard.

40.  Carbohydrates
 Fats
 Proteins
 Sodium
Macro nutrients Micro nutrients

41. CALCIUM PROPIONATE:
Calcium propionate is the calcium salt of propionic acid,
E280. It is used as an antimicrobial agent in bread to
prevent germination of some types of bacteria which
causes sticky yellow patches to occur. Typical products
include bakery products, dairy products. Can cause
symptoms similar to a gall bladder attack.

43.  Fats
 Carbohydrates
 Proteins
 Sodium
 Potassium
 Vitamin c
 Thiamin
 Niacin (vitamin b3)
 Folate (vitamin b9)
Macro nutrients Micro nutrients

44.  Sodium sulphite : Sodium sulfite is a soluble
sodium salt of sulfurous acid with the chemical
formula Na2SO3. It is a product of sulfur dioxide
scrubbing, a part of the flue-gas desulfurization
process.
 Over exposure to sulphites in food may cause an
asthmatic attack, or cause gastric irritation.

45. Oatmeal, also known as white oats, is ground oat groats (i.e.,
grains, as in oat-meal, cf. cornmeal, peasemeal, etc.), or
a porridge made from oats (also calledoatmeal
cereal orstirabout). Oatmeal can also be ground oats, steel-cut
oats, crushed oats, or rolled oats.

46. A half-cup serving of a leading brand of quick oats (cooked
with milk) contains the following:
 190 calories
 27 grams of carbohydrates
 4 grams of fiber
 5 grams of protein
 3 grams of fat (.5 gram saturated)
 10 percent daily value (DV) of iron

Oatmeal can be rich in other minerals. The same cup of plain,
instant oatmeal contains:
 25 percent DV of magnesium
 30 percent DV of phosphorous
 Significant amounts of selenium, copper and manganese

47. There are no such preservatives added
to oatmeal. The oatmeal is typically
with added natural or unnatural
flavorings, salt, sugar, and in some
cases, preservatives. oatmeal contains
a wide array of vitamins, minerals and
antioxidants and is a good source of
protein, complex carbohydrates and
iron.

49. Nutritional value per 100 g (3.5 oz)
Energy=276 kJ (66 kcal) (macro)
Carbohydrates=8 g(macro)
Sugars=3 g (micro)
Dietary fiber=3 g (micro)
Fat=3 g (micro)
Protein=4 g (micro)
Magnesium=49 mg (14%)(micro)
Sodium=1120 mg (75%)(micro)

50.  The mustard plant ingredient itself has a sharp, hot, pungent flavor.
 Grinding and mixing mustard seeds with water causes a chemical
reaction between two compounds in the seed:
the enzyme myrosinase and various glucosinolates such
as sinigrin, myrosin, and sinalbin. The myrosinase enzyme turns
the glucosinolates into various isothiocyanate compounds known
generally as mustard oil. The concentrations of different
glucosinolates in mustard plant varieties, and the different
isothiocyanates that are produced, make different flavors and
intensities.
 allyl isothiocyanate and 4-hydroxybenzyl isothiocyanate are
responsible for the sharp hot pungent sensation in mustards and
in horseradish, wasabi, and garlic. This is because it stimulates the
heat and acidity sensing TRPV ion
channel TRPV1 on nociceptors (pain sensing nerve cells) in the
mouth and nasal passages. The heat of prepared mustard can
dissipate with time.[20] This is due to gradual chemical break-up of
4-hydroxybenzyl isothiocyanate.
 The sulfoxide unit in sulforaphane is structurally similar to
a thiol which yields onion or garlic-like odors.

51.  Yogurt or yoghurt or yoghourt is a fermented
milk product (soy milk, nut milks such
as almond milk, and coconut milk can also be
used) produced
by bacterial fermentation of milk. The bacteria
used to make yogurt are known as "yogurt
cultures". Fermentation of lactose by these
bacteria produces lactic acid, which acts on
milk protein to give yogurt its texture and its
characteristic tang.

52. Nutritional value per 100 g (3.5 oz)
 Energy=257 kJ (61 kcal) (macro)
 Carbohydrates=4.7 g (macro)
-Sugars=4.7 g (*) (macro)
 Fat=3.3 g(micro)
- saturated=2.1 g
-Monounsaturated=0.9 g
 Protein=3.5 g
 Vitamin A= equiv.27 μg (3%)
 Riboflavin (vit. B2)=0.14 mg (12%)(micro)
 Calcium=121 mg (12%)(micro)

53. Preservatives are added to improve yoghurt consistency. These are generally
additives, which prolong the life span of foods and drinks by preventing
micro-organisms attack.
Ascorbic acid and its derivatives are added to milk and yoghurt to inhibit the
rancidity and spoilage rate of the yoghurt.
Likewise Ninsin is used in preserving yoghurt, as it prevent the growth of
vegetable bacterial cells and end pores that are responsible for gas
formation by clostridium spp which may cause the yoghurt packages to
expand or burst.

54. A culture of Lactoperioxidase is also used to preserve yoghurt because
it damages the inner membrane of bacteria. Most preservatives are
readily available since they can be synthesized in the laboratories.
This work is however aimed at studying the effect of preservatives on
yoghurt produced from Soya beans; and majorly focuses on the
following specific objectives:
• Production of the Soya milk from the Soya beans;
• Preparation of the starter culture;
• Conversion of the milk produced to yoghurt;
• Application of the preservatives on the yoghurt;
• Estimation of the best (optimum) concentration level required to
preserve the yoghurt.

55. FROOTI :NUTRIENTS
% Daily Value*
Total Fat(macro) 0.2 g 0 %
Total Carbohydrate(macro)
16 g 5 %
Sugars 13 g
(macro)Protein < 1 g 1 %
Vitamin A(micro) 120 %
Calcium13 %

56. FROOTI: PRESERVATIVES
 Preservatives are used to help keep food safe for longer.
Sugar, salt and vinegar are still used to preserve some foods,
but most people tend to think of preservatives only as
chemicals. Any processed food with a long shelf-life is likely
to include preservatives, unless another way of keeping it has
been used; such as freezing, canning or drying.
 There are preservatives that are commonly used in frooti.
Extensive scientific research has been – and is still –
conducted to make sure that food safety is not compromised.
 The main preservatives in fruit juices are: Sulphur Dioxide,
Potassium Sorbate, Sodium Benzoate and Natamycin and by
law, must be declared on the product label.

57. MILK: NUTRITIONAL VALUE
1% Daily Value*
Total Fat(macro) 1 g
11%
Saturated fat 0.6 g
13%
Polyunsaturated fat 0 g
Monounsaturated fat 0.3 g
Cholesterol 5 mg
21%
Sodium 44 mg
21%
Potassium(macro) 150 mg
24%
Total Carbohydrate(macro) 5 g
21%
Dietary fiber 0 g
30%
Sugar 5 g
Protein(macro) 3.4 g
36%
Vitamin A(micro)
30%
Vitamin C(micro)
30%
Calcium(macro)
412%
Iron(micro)
40%

58. MILK:PRESERVATIVES
 According to Dairy Farmers of America, milk sold for
public consumption does not contain preservatives.
Instead, pathogens and harmful bacteria are controlled
by combination of heat treatment (pasteurization),
refrigeration and protection from light. Additionally,
most milk sold for public consumption is homogenized,
which prevents the creme from separating. However,
preservatives are used in dairy heard improvement
milk samples when refrigeration is not practical. In
fact, their use is required under these circumstances in
most states. Some of these preservatives are toxic, and
milk that contains these preservatives is not meant for
human consumption.

59.  Potassium Dichromate
 Potassium Dichromate is a low-cost preservative that
has color to indicate its presence in the milk. It is easily
dispersed throughout the milk sample. It is a toxic
substance that tends to deteriorate the fat in samples,
and also pollutes the sewer system.
 Bronopol
 Bronopol is a low-cost preservative that is easily
dispersed through milk samples. It has low toxicity
levels. Bronopol must be stored under dry conditions,
and does not prevent the growth of yeast in
unrefrigerated samples.

60. KETCHUP:NUTRITIONAL VALUE
Calories 112
% Daily Value*
Total Fat(macro) 0.2 g
0%
Saturated fat 0 g
0%
Polyunsaturated fat 0.1 g
Monounsaturated fat 0.1 g
Cholesterol 0 mg
0%
Sodium 907 mg
37%
Potassium(macro) 315 mg
9%
Total Carbohydrate(macro) 26
g
8%
Dietary fiber 0.3 g
1%
Sugar 22 g
Protein(macro) 1.2 g
2%
Vitamin A(micro)
10%
Vitamin C(micro)
6%
Calcium
1%
Iron(micro)
2%
Vitamin B-6(micro)
10%
Vitamin B-12(micro)
0%
Magnesium(macro)
3%

61. KETCHUP: PRESERVATIVES
 In the late 1800s and early into the twentieth century,
commercially-made tomato ketchup was confronted with
many of the same issues then affecting other foods
produced by professional manufacturers, some of whom
were rather less professional than could be desired. Boric
acid, benzoic acid and sodium benzoate, once widely used
as preservatives in ketchup, were increasingly believed to
produce adverse health effects. Ketchups were made from
rotted, decomposed or unripe tomatoes; some contained
artificial coloring, which was often based on coal-tar. They
contained starches or other unsuitable ingredients, such as
pumpkin. The passage of the Pure Food and Drugs Act, in
1906, was a big first step in forcing tomato ketchup
manufacturers to clean up their act.

63. www.google.com
www.wikipedia.com
Brunch magazine (Hindustan times)

64. GROUP EFFORTS BY:
CLASS.... BCOM(H)-B:-
HIMANI GUPTA…131106
MEGHNA SETHI…131229
AMAN AGGARWAL…131311
KANIKA BANSAL… 131593
RINCHEN WANGAIL…131614
INMEET BAWEJA…131618