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Food Preservatives: Nur Fatehah Binti Mohammad Nurul Ain Binti Mohd Yusof Rohaidah Binti Jamal

This document provides information about food preservatives and their effects. It discusses various food preservation methods like drying, smoking, salting, pickling, cooling, freezing, vacuum packing, bottling and canning. It explains the importance of food preservation for reducing waste and ensuring year-round supply. However, it notes food preservatives can have harmful health effects like cancers, birth defects, and neurological or allergic issues. The document surveys teacher trainees' awareness of preservatives and provides suggestions like checking ingredients, avoiding junk food, and maintaining a balanced diet.

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mawar khayal
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79 views

Food Preservatives: Nur Fatehah Binti Mohammad Nurul Ain Binti Mohd Yusof Rohaidah Binti Jamal

This document provides information about food preservatives and their effects. It discusses various food preservation methods like drying, smoking, salting, pickling, cooling, freezing, vacuum packing, bottling and canning. It explains the importance of food preservation for reducing waste and ensuring year-round supply. However, it notes food preservatives can have harmful health effects like cancers, birth defects, and neurological or allergic issues. The document surveys teacher trainees' awareness of preservatives and provides suggestions like checking ingredients, avoiding junk food, and maintaining a balanced diet.

Uploaded by

mawar khayal
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPT, PDF, TXT or read online on Scribd
You are on page 1/ 32

FOOD

PRESERVATIVES
NUR FATEHAH BINTI MOHAMMAD
NURUL AIN BINTI MOHD YUSOF
ROHAIDAH BINTI JAMAL
INTRODUCTION
To give information about food additives.
To show people about the effect of
overtaking food additives.
To show the fact of food additives based

on data studies.
To encourage people be aware with the
effects.
To suggest people control the
consumptions of food additives.

 
WHAT IS FOOD PRESERVATION?

Food preservation is a
process of treating and
handling food to slow down
spoilage.

Food spoilage is caused by


microorganisms.

Therefore,preservation is to
prevent the growth of
microorganisms such as
bacteria and fungi.
DRYING
Drying means removing water from food to
prevent or delay the growth of bacteria and fungi.

Most bacteria and fungi become completely


inactive in dry surroundings.

Food can be dried under the sun.

Drying usually changes the taste and texture of


the food.However,it does not destroy as many nutrients as
canning does.

Food that can be dried include fish,prawns,


anchovies,meat,apples,mangoes,bananas,papayas,
mushrooms,coconuts,cereals,grains,wheat,oats,
powdered milk,tea and coffee.
SMOKING
Smoking is the process of drying food with
smoke.

The drying effects of smoke and the


chemicals produced from the smoke help
preserve food.

Smoking not only dries food but also adds


a preservative that changes the taste and
enchances the flavour of the food.

Smoking can be done over charcoal or in a


smokehouse.

Smoking is mainly used to preserve meat


and fish.
SALTING
To salt food down is to cover the
food with salt,rub salt on the food or
soak food in concentrated salt
solutions.

The salt draws out moisture from f


food and prevents microorganisms
from growing.

Fruits,vegetables,meat,fish,prawns,
and eggs can be preserved through
this method.
PICKLING
Pickling is soaking food or cooking it in a substance that
prevents the growth of microorganisms.

Typical agents used in pickling include salt,vinegar,and


sugar.

The presence of vinegar provides a high acidic condition


that stops the growth of microorganisms.

The concentrated sugar solution used to pickle fruit draws


out water from the food.
In some pisckling processes,the food is heated or
boiled so that the food saturated with the pickling
agent.

Food preserved in this way is known as pickled


food.

Pickled food can be kept for years.

Foods which can be pickled include


papaya,nutmeg,chili,ginger,onion,chinese
cabbage,cucumber and carrot.
COOLING

Cooling or refrigeration is the most popular


form of food preservations.
̊̊
̊̊
Food kept in the refrigerator between 4 ̊̊c and
5’c stays fresh for a longer time.

Cooling slows down the action of


microorganisms.

However,bacteria and fungi become active once


the food is taken out from the refrigerator.

Almost all kinds of food can be kept in the


refrigerator.
FREEZING

Freezing means keeping food in a freezer at a


temperature of about -15”c.

Bacteria and fungi become inactive at freezing


temperature.

Freezing does not alter the texture,taste and


nutritional value of the food.

Frozen food can be kept fresh for months.

Meats,fish,prawns,cuttlefish,crab,certain vegetables
and prepared foods are best kept frozen.
VACUUM PACKING

In vacuum packing,the food is stored in a


vacuum environment.

Air is removed from the contents of a package.

Bacteria and fungi cannot grow in a vacuum.

This prevents food from spoiling.

These foods are normally packed in airtight


bags,packages or bottles.
BOTTLING AND CANNING

Bottling and canning are processes of preserving


food by heating.

Boiled food is then stored in an airtight container


(bottle or tin).This prevents microorganism from getting
in.

Boiling food kills the microorganisms.

Boiling also changes its taste and texture.the


nutrients in the food are lost in the process.

Tinned or bottled food can be stored for two or three


years.
THE IMPORTANCE OF FOOD
PRESERVATION
Preserving food allows food to be kept for longer
periods.

It reduces wastage of food.

It ensures a constant supply of fruits,vegetables,meat


and fish throughtout the year.

It provides for easy storage of food.

It allows food to be transported to places far away


from the food sources.

Food can be exported to foreign markets and,at the


same time,this allows us to enjoy imported food from
other countries.
HOWEVER,THE FOOD
PRESERVATION ALSO GIVE
THE HARMFUL EFFECT TO
OUR LIFE
EXAMPLE OF FOOD
PRESERVATIONS

PICKLE
SWEET &SOUR

Ingredients:
Papaya,salt,contains
Saccharin and and
Aspartame as Permitted
Non Nutritive Sweetening
Substances,Citric Acid
and contains Permitted
Colouring Substances
SWEET AND SOUR

Ingredients:
Papaya,Sugar,Vinegar,
Contains Permitted
Preservative (Benzoic
Acid/E210),Sodium
Metabisulphite/e223)
and contains Permitted
Colouring Substances
(Tartrazine/E102)
THE FUNCTION OF THE
INGREDIENT IN PICKLE
Chemical Preservatives Make food last longer

Sweeteners Make food taste sweeter

Flavourings Make food tastier

Colourings Make food look more


attractive
SACCHARIN
Saccharin is an artificial.The
basic substance, benzoic
sulfimide,has effectively no food
energy and is much sweeter than
sucrose, but has an unpleasant
bitter or metallic aftertaste,
especially at high concentrations.
It is used to sweeten products
such as drinks, candies, biscuits,
medicines, and toothpaste.
ASPARTAME (APM)

Aspartame (or APM) is an


artificial, non-
saccharide,sweetener
used as a sugar substitute
in some foods and
beverages. Aspartame is a
methyl ester of the
aspartic acid /
phenylalanine dipeptide.
CITRIC ACID

Citric acid is a weak organic acid. It


is a natural preservative and is also
used to add an acidic, or sour,
taste to foods and soft drinks.In
biochemistry, it is important as an
intermediate in the citric acid cycle
and therefore occurs in the
metabolism of virtually all living
things. It can also be used as an
environmentally begin cleaning
agent.
VINEGAR
Vinegar is an acidic liquid
produced from the
fermentation of ethanol in a
process that yields its key
ingredient, acetic acid
(ethanoic acid). It also may
come in a diluted form. The
acetic acid concentration
typically ranges from 4% to 8%
by volume for table vinegar and
up to 18% for pickling. Natural
vinegars also contain small
amounts of tartaric acid, citric
acid, and other acids
BENZOIC ACID

Benzoic acid, C7H6O2 (or


C6H5COOH), is a colorless
crystalline solid and the simplest
aromatic carboxylic acid. The
name derived from gum benzoin,
which was for a long time the
only source for benzoic acid.
This weak acid and its salts are
used as a food preservative.
Benzoic acid is an important
precursor for the synthesis of
many other organic substances.
EFFECTS
Cancers

Low birth weight and birth


defects

Neorological problems

Gastric

Allergic reactions or
headaches, navsea and
diarrhea

Disrupt hormone function


SURVEY QUESTION
This survey was carried out
because we want to find out
the awareness of
preservative food in life
style of teacher trainee in
IPG Kampus Perempuan
Melayu.
SUGGESTIONS
Look to ingredients before buy food.

Avoid from eat junk food while watching


television or in a free time.

Don’t bring your children to the junk


food shop.

Always served the nutritious food to


your children.

Balanced diet.
 

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