DECEMBER 10TH, 2014

Slides

① What is it? ② Why is it used in foods?③ What are some

examples of foods where you might see this additi ve?

④ Photos of foods using your additi ve

⑤ References

PRESENTATION CRITERIA

Many foods are acidic and have sharp, sour taste

Added for taste Act as a preservativeExamples:

soft drinks, desserts, jams, sweets, soups and sauces, yogurt

ACIDULANTS

Tiny particles in powdered foods stick together (or ‘cake’ together)

Creates problems of putti ng them into containers – they get stuck in machinery

Agents allow to package more easily Examples: table salt, baking soda, icing

sugar

ANTI-CAKING AGENTS

Oxygen is good for humans to breathe, but sometimes bad for other things (e.g. iron producing rust)

Food also reacts with oxygen causing food to go bad

Antioxidants stop the reaction between food and air

ANTIOXIDANTS

Food has to look good to eatProcessed foods can lose natural coloursColour is added to make them appealingExamples:

Candy (M&M’s, Smarties)Some cheeses

COLOUR

Oil and water do not mix naturallyEmulsifiers make them mix evenlyStabilizers give a smooth, even textureExamples:

ice cream, margarine

EMULSIFIERS AND STABILIZERS

Are added to foods with unnatural flavours

Often caused from complicated mixtures of chemicals

Example: adding herbs and spices

FLAVOURING

Food can spoil with bacteria Preservatives destroy bacteria or slow down

their growth Some are simple

i.e. Vinegar Others are more complex

i.e. Nitrates in meats

PRESERVATIVES

Make products sweeterArtificial sweeteners

do not affect teeth or cause you to gain weight

Can have other side effects (i.e. headaches)

SWEETENERS

Learn360 Websitehttp://www.learn360.c

om/index.aspx

All about Food Additives (2012)

ALL ABOUT FOOD ADDITIVES