DECEMBER 10 TH, 2014. Slides ①What is it? ②Why is it used in foods? ③What are some examples of...
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Transcript of DECEMBER 10 TH, 2014. Slides ①What is it? ②Why is it used in foods? ③What are some examples of...
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