Food Additives -Part 02

 

 Food Additives -Part 02

 Why food additives used in food?

Give the food a smooth and consistent texture: Emulsifiers prevent liquid products from separating žImprove or preserve the nutrient value 

žMaintain the wholesomeness of foods

žControl the acid-base balance of foods and provide leavening 

Provide color and enhance flavour

 

   

Who controls?

žFDA has the primary legal responsibility for determining their safe use. To market a new food or color additive (or before using an additive already approved for one use in another manner not yet approved), a manufacturer or other sponsor must first petition FDA for its approval.

 Categories of food additives

ž* Nutritional additives

ž *Processing agents

ž *Preservatives

ž *Sensory agents

Nutritional additives

e.g. beetroot jiuce with its bright purple colour can be used to colour other foods such as sweets

 Detection of F A

 The analysis of synthesized food additives is generally performed  by chromatography or spectrophotometry.

 

 Additives side effects 

 *MSG- frozen dinner, salty snacks, canned soups, fast foods – neurological     effects, impaired growth and development 

ž*Artificial food coloring- blue 1, red 40, yellow 5, yellow 6 – allergic                  reactions 

ž*Sodium nitrite – in meat to prevent bacteria but causes stomach, breast,     bladder cancer

 

#Guar gum- is long chain carbohyadrate –thicken and bind foods- e.g.         ice creams ,salad, soups, sauces- gas , bloating cramps etc.  

#žHigh fructose corn syrup- (sweetener)-soda, juice, candy, cereals, snack foods- weight gain, diabetes

# žArtificial sweeteners-  aspartame, sucralose, saccharin-promote weight loss and control blood sugar.