EVALUATING
THE USE OF FOOD ADDITIVES
Food additives are substances added to food to preserve flavor
or enhance its taste and appearance. Some additives have been used for
centuries; for example, preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets or using sulfur
dioxide as in some wines. With the advent of processed foods in the
second half of the 20th century, many more additives have been introduced, of
both natural and artificial origin.
Preserving is used
to avoid the spread of micro organism in food. So that the food will be lasting
without damage.
Examples: -i)sulphur dioxide used
in soft drinks
ii)sodium benzoate used in
source chilly
iii)sodium nitrate used in
burger
Antioxidants Antioxidants such as vitamin C act as preservatives by inhibiting the effects of oxygen on food, and can be beneficial to health.
Examples: i)ascorbic acid
ii)citric acid
iii) isopropil
sitrate
Flavors Flavors are additives that give food a
particular taste or smell, and may be derived from natural ingredients or
created artificially.
Examples: i) monosodium glutamate
ii)vanilla and pandan flavours
Bulking agents Bulking agents such
as starch are additives that
increase the bulk of a food without affecting its taste.
Food coloring Colorings are added to food to replace colors lost during
preparation, and to make food
look more attractive.
Examples: i)Tatrazene(yellow, red, brown)
ii)Trifenyl
compound (green,blue)
Some
artificial food additives have been linked with cancer, digestive problems,
neurological conditions, ADHD, heart disease or obesity. Natural additives may be similarly harmful or be
the cause of allergic reactions in certain individuals. For example, safrole was used to flavor root
beer until it was shown to be carcinogenic.
What's In...
Sausages
Water - acts as a solvent
Rusk - absorbs fat and water
Salt - preservative agent
Protein concentrate - for creating emulsions
Polyphosphate - synergistic with salt -
increases emulsifying properties
Monosodium glutamate – a flavour enhancer,
highlights savoury taste
Cochineal - colouring agent (may exacerbate
hyperactivity in susceptible children)
Sodium metabisuphate - suppresses food poisoning
organisms
Sugar - caramelises when heated to give brown
colour
Ascorbic acid - vitamin C, anti-oxidant, stops
loss of flavours particularly when frozen
Ice Cream
Air - gives a light texture
Mono and diglycerides of fatty acids - act as emulsifiers
Soya lecithins - emulsifier and viscosity reducer in chocolate
Carageenan - emulsifier (may degrade to potentially carcinogenic products)
Carob bean gum - gelling agent and stabiliser Guar Gum thickening agent (in
huge quantities may cause nausea etc)
Carboxymethylcellulose - thickening agent, stops loss of moisture
Sodium alginate - acts as a stabiliser Vanilla extract gives flavour
Annatto - colouring agent, precursor to vitamin A
Curcumin - colouring agent
Pectin - emulsifier, stabiliser and gelling agent extracted from fruit
The Effects Of Food Additives On Health And The Enviroment
-->Advantage of food additives :
(a) keep the food fresh for a longer period of time
(b) improve the taste and appearance of food
(c) enrich the nutrients of food
-->Food additives also have Disadvantages :
(a)allergy
(b)brain damage
(c)cancer
so everyone...
practice a good diet in other to maintain our health...
ok?? n_n
> Minhah and Ain <
