Scribd
Upload
164 views

Food Additives

This document discusses food additives, which are substances added to foods during processing to maintain nutritional quality, enhance keeping properties, and improve appearance, flavor, and nutritional value. Common types of food additives include acids, acidity regulators, antioxidants, colors, emulsifiers, flavors, preservatives, stabilizers, sweeteners, and thickeners. Food additives help improve storage properties, appearance, flavor, and nutritional value of foods. They are added in precise amounts and help reduce food waste by extending shelf life. However, some substances like lead, mercury, and melamine are considered adulterants added illegally and harmfully to foods.

Uploaded by

SherylleneAguilera
Copyright
© © All Rights Reserved
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
164 views

Food Additives

This document discusses food additives, which are substances added to foods during processing to maintain nutritional quality, enhance keeping properties, and improve appearance, flavor, and nutritional value. Common types of food additives include acids, acidity regulators, antioxidants, colors, emulsifiers, flavors, preservatives, stabilizers, sweeteners, and thickeners. Food additives help improve storage properties, appearance, flavor, and nutritional value of foods. They are added in precise amounts and help reduce food waste by extending shelf life. However, some substances like lead, mercury, and melamine are considered adulterants added illegally and harmfully to foods.

Uploaded by

SherylleneAguilera
Copyright
© © All Rights Reserved
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
You are on page 1/ 12

FOOD ADDITIVES

- a substance or a mixture of substance other than basic


foodstuffs, which is present in food as a result of
production, processsing, storage or packing
- added in foods in precise amounts during processing
Why Food Additives are used?
1. Maintaining the nutritional quality of the food
2. Enhancing the keeping quality or stability of food thereby
reducing food wastage
3. making food attractive to consumers in a manner which
precludes deception
4. providing essential aids in food processing

Food Additives helps improve:


1. Storage properties
2. Appearance
3. Flavor
4. Nutritional value
TYPES
OF
FOOD ADDITIVES
Acids -added to make flavors "sharper",
and also act as preservatives and
antioxidants. Common food acids include
vinegar, citric acid, tartaric acid, malic
acid, fumaric acid, and lactic acid.
Acidity regulators are used to change
or otherwise control the acidity and
alkalinity of foods.
Anticaking agents keep powders such
as milk powder from caking or sticking.
Antifoaming agents
Antifoaming agents reduce or prevent
foaming in foods.
Antioxidants such as vitamin C act as
preservatives by inhibiting the effects of
oxygen on food, and can be beneficial to
health.
Bulking agents such as starch are
additives that increase the bulk of a food
without affecting its taste.
Food coloring are added to food to
replace colors lost during preparation, or
to make food look more attractive.
Color retention agents are used to
preserve a food's existing color.
Emulsifiers allow water and oils to remain
mixed together in an emulsion, as in
mayonnaise, ice cream, and homogenized
milk.
Flavors give food a particular taste or
smell, and may be derived from natural
ingredients or created artificially.
Flavor enhancers enhance a food's
existing flavors. They may be extracted
from natural sources (through distillation,
solvent extraction, maceration, among other
methods) or created artificially.
Flour treatment agents are added to flour
to improve its color or its use in baking
Glazing agents provide a shiny
appearance or protective coating to foods.
Humectants prevent foods from drying
out.
Preservatives prevent or inhibit
spoilage of food due to fungi, bacteria and
other microorganisms.
Stabilizers thickeners and gelling
agents, like agar or pectin(used in jam for
example) give foods a firmer texture.
While they are not true emulsifiers, they
help to stabilize emulsions.
Sweeteners are added to foods for
flavoring. Sweeteners other than sugar
are added to keep the food energy
(calories) low, or because they have
beneficial effects for diabetes mellitus and
tooth decay and diarrhea.
Thickeners are substances which,
when added to the mixture, increase its
viscosity without substantially modifying
its other properties.
ADULTERANTS

3-MCPD
Aldicarb
Cyanide
Formaldehyde
Lead poisoning
Melamine
Mercury in fish
Sudan I
Sugar substitutes

Acesulfame potassium
Aspartame
High-fructose corn syrup
Saccharin
Sodium cyclamate
Sorbitol
Sucralose
Referrences

Riddervold, Astri. Food Conservation. ISBN 978-0-


907325-40-6.
Abakarov, Nunes. "Thermal food processing
optimization: algorithms and software". Food
Engineering
(http://tomakechoice.com/paper/OPTPROx.pdf.
Abakarov, Sushkov, Mascheroni. "Multi-criteria
optimization and decision-making approach for
improving of food engineering processes".
International Journal of Food Studies
(http://tomakechoice.com/paper/MCDM&OD_IJFS.
pdf).
Fábricas de alimentos, 9th edition (in Spanish)
Nutritional evaluation of food processing,
Food preservation 2nd edition, by Normal W. Desrosier
Department of Food Technology, University College of
Technology, Osmania University, Hyderabad, Andhra
Pradesh, India
University of California directory of academic and
industry literature
FOOD ADDICTION | The Perils of Processed Foods in
America’s Diet

You might also like