Food Additives - part 01

 Food additives-01 

ž1]Substances that are added to food to maintain or improve the safety, freshness, taste, texture, or appearance of food are known as food additives.

2]Some food additives have been in use for centuries for preservation – such as salt (in meats such as bacon or dried fish), sugar (in marmalade), or sulfur dioxide (in wine).

3]Food additives need to be checked for potential harmful effects on human health before they can be used. 

4]The Joint FAO/WHO Expert Committee on Food Additives (JECFA), is the international body responsible for evaluating the safety of food additives.

 ž5]Additives are needed to ensure processed food remains safe and in good condition throughout its journey from factories or industrial kitchens, during transportation to warehouses and shops, and finally to consumers. 

6]Food additives can be derived from plants, animals, or minerals, or they can be synthetic. 

 

  Flavouring agents

        Which are added to food to improve aroma or taste – make up the greatest number of additives used in foods. 

        There are hundreds of varieties of flavourings used in a wide variety of foods, from confectionery and soft drinks to cereal, cake, and yoghurt.

        Natural flavouring agents include nut, fruit and spice blends, as well as those derived from vegetables and wine. In addition, there are flavourings that imitate natural flavors.

 Enzyme preparations

      Enzymes are naturally-occurring proteins that boost biochemical reactions by breaking down larger molecules into their smaller building blocks. 

        They can be obtained by extraction from plants or animal products or from micro-organisms such as bacteria and are used as alternatives to chemical-based technology. 

        They are mainly used in baking (to improve the dough), for manufacturing fruit juices (to increase yields), in wine making and brewing (to improve fermentation), as well as in cheese manufacturing (to improve curd formation).     

 Examples of Food Additives

ž1] Preservatives: ascorbic acid, calcium sorbate, and sodium nitrite.

2] žColor additives: fruit and vegetables juices, yellow 5, and beta carotene.

3] žFlavors and spices: 'real' vanilla or 'artificial' vanilla.

4] žFlavor enhancers: MSG(Monosodium Glutamate) and yeast.

5] žEmulsifiers: soy lecithin, mono and diglycerides......