Issue 5-Additives in Food

8/14/2019 Issue 5-Additives in Food

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A substance added to foods during

processing to improve colour, texture,flavour, or keeping qualities.

For examples are antioxidants, emulsifiers,thickeners, preservatives, and colourants.


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Food additives may be natural or

artificial.

Common natural additives include

sugar, salt, corn syrup, baking soda, andpepper.

Many modern additives, such asvitamins and some flavours are made ina laboratory (artificial).


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To maintain or improve nutritional quality;

To maintain product quality andfreshness;

To aid in the processing or preparation of

food;

To make food more appealing.


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Lecithin is found from yolks egg can act as

the emulsifier that keeps cocoa and cocoa

butter in a candy bar from separating.

Pectin from plants can be used as a gellingagent, thickening agent and stabilizer in

food.

Caramel as natural food colouring. Vitamins A, E and D as antioxidants.

Jelly from seaweeds as food stabilizer


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Antioxidants

slows down theoxidation of fat in

food.

Prevents oily or

fatty foodbecoming rancid.

Examples:

ascorbic acid(vitamin C), Citric

acid


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Food colouring

Colourings are added tofood to replace colourslost during preparation,

or to make food lookmore attractive.

Examples:

Metanil yellow, Caramel,

Azo compounds,Triphenyl compounds


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Flavouringagents

adds taste or fragrant

smells to make food

more edible.

Examples

monosodium glutamate,

Aspartame (sweetener)


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PreservativesPreservatives prevent or

inhibit spoilage of fooddue to fungi, bacteria

and othermicroorganisms.

Examples:

Benzoic acid, Sodiumbenzoate, Tartrazine,sulphur dioxide, Sodiumnitrite


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Thickening

agents

Thickens liquid such

as soup and sauce

Examples:

Gelatin (agar),Starch


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Tiredness

Itchy skin

Disturbance in the digestive system Food poisoning

Cancer


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Cancer

Asthma

Food poisoning Stunted development of childs mind

Hyperactive children

Skin diseases


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Chest pains

Shortness of breath

Headaches Brain damage in babies and children

Increases the heartbeat rate


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Damage to the liver, brain and kidneys.

Hair loss


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Chemical Type of food additive Effect on healthDimethyl sulphate Flavouring Paralysis

ComaDeathSerious withering ofskin

Amyl acetate Flavoring Depression of thenervous system

Chest painsHeadachesTiredness

Calcium disodiumEDTA

Preservative GastritisKidney damageBlood found in urine(Hematuria)Muscle stiffness

Carrageenan Stabiliser andemulsifier

Tumour


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Food additives Maximum quantity that is allowedper kilogram of food

Benzoic acid (preservative) 350 mg

Ascorbic acid (antioxidant) 2000 mg

Sulphur dioxide (preservation) 20 mg


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Food Additive and Ingredient Association. Understanding Food

Additives. Retrieved on August 2, 2010 fromhttp://www.understandingfoodadditives.org/

Janet Starr Hull. Food Additives to Avoid. Retrieved on August 5,2010 from http://www.sweetpoison.com/food-additives-to-avoid.html

Karl Loren. Chemical Food Additives From Designed Nutritional

Products-- The New Source Of Hidden Aldimine Drugging?Retrieved on August 3, 2010 fromhttp://www.chelationtherapyonline.com/articles/p235.htm

Larry & Belle Jacobson , Chemical Cuisine Learn about FoodAdditives. Retrieved on August 5, 2010 fromhttp://www.cspinet.org/reports/chemcuisine.htm

Nac. Food Additive. What you always wanted to know about foodadditives but had no one to ask. Retrieved on August 4, 2010 fromhttp://nac.allergyforum.com/additives/

New Zealand Food Safety Authority. Identifying food additives.Retrieved on August 5, 2010 fromhttp://www.nzfsa.govt.nz/consumers/chemicals-nutrients-additives-

and-toxins/additives-booklet/index.htm.
http://www.understandingfoodadditives.org/http://www.sweetpoison.com/food-additives-to-avoid.htmlhttp://www.sweetpoison.com/food-additives-to-avoid.htmlhttp://www.chelationtherapyonline.com/articles/p235.htmhttp://www.cspinet.org/reports/chemcuisine.htmhttp://nac.allergyforum.com/additives/http://www.nzfsa.govt.nz/consumers/chemicals-nutrients-additives-and-toxins/additives-booklet/index.htmhttp://www.nzfsa.govt.nz/consumers/chemicals-nutrients-additives-and-toxins/additives-booklet/index.htmhttp://www.nzfsa.govt.nz/consumers/chemicals-nutrients-additives-and-toxins/additives-booklet/index.htmhttp://www.nzfsa.govt.nz/consumers/chemicals-nutrients-additives-and-toxins/additives-booklet/index.htmhttp://www.nzfsa.govt.nz/consumers/chemicals-nutrients-additives-and-toxins/additives-booklet/index.htmhttp://www.nzfsa.govt.nz/consumers/chemicals-nutrients-additives-and-toxins/additives-booklet/index.htmhttp://www.nzfsa.govt.nz/consumers/chemicals-nutrients-additives-and-toxins/additives-booklet/index.htmhttp://www.nzfsa.govt.nz/consumers/chemicals-nutrients-additives-and-toxins/additives-booklet/index.htmhttp://www.nzfsa.govt.nz/consumers/chemicals-nutrients-additives-and-toxins/additives-booklet/index.htmhttp://www.nzfsa.govt.nz/consumers/chemicals-nutrients-additives-and-toxins/additives-booklet/index.htmhttp://www.nzfsa.govt.nz/consumers/chemicals-nutrients-additives-and-toxins/additives-booklet/index.htmhttp://www.nzfsa.govt.nz/consumers/chemicals-nutrients-additives-and-toxins/additives-booklet/index.htmhttp://www.nzfsa.govt.nz/consumers/chemicals-nutrients-additives-and-toxins/additives-booklet/index.htmhttp://nac.allergyforum.com/additives/http://www.cspinet.org/reports/chemcuisine.htmhttp://www.chelationtherapyonline.com/articles/p235.htmhttp://www.sweetpoison.com/food-additives-to-avoid.htmlhttp://www.sweetpoison.com/food-additives-to-avoid.htmlhttp://www.sweetpoison.com/food-additives-to-avoid.htmlhttp://www.sweetpoison.com/food-additives-to-avoid.htmlhttp://www.sweetpoison.com/food-additives-to-avoid.htmlhttp://www.sweetpoison.com/food-additives-to-avoid.htmlhttp://www.sweetpoison.com/food-additives-to-avoid.htmlhttp://www.understandingfoodadditives.org/

Issue 5-Additives in Food

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