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You can change your ad preferences anytime. Next SlideShares. You are reading a preview. Create your free account to continue reading. Sign Up. Upcoming SlideShare. Food Additives. Embed Size px. Start on. Show related SlideShares at end. WordPress Shortcode. Share Email. Top clipped slide. Food additives ppt Jul. Business Technology. Bhambie Ann Malacas Follow. Instructor 1 at Marikina Polytechnic College. Food additives- market survey. Food additives. Food plating. Sanitation and conservation.
Work simplification in meal preparation. Plating food. Meat preservation. Food packaging. Related Books Free with a 30 day trial from Scribd. Related Audiobooks Free with a 30 day trial from Scribd. Elizabeth Howell. Food additives ppt 1. What are food additives? Food additives are substances added to products to perform specific technological functions. These functions include preserving, increasing shelf-life or inhibiting the growth of pathogens, or adding colouring and flavouring to food for interest and variety.
It is also a substance or a mixture of substance other than basic foodstuffs, which is present in food as a result of production, processing, or packing. Food additives are added to foods in precise amounts during processing. Additives are very important for the processed food industry. Natural additives are came from plants and animals while other additives are artificial sing various chemicals.
Why not keep to natural additives? Common food acids include vinegar, vitamins, minerals, herbs, salt, spices, yeast, hops, citric acid, tartaric acid, malic acid, fumaric acid, and starter cultures, malt extract etc Many foods, lactic acid.
All foods are subjected to microbial attack. Antioxidants act as oxygen scavengers exposed to humid air. The conversation of the quality as the presence of oxygen in the food helps the of foods against agents causing such deterioration of bacteria to grow in the food. In the absence of food requires the addition of preservatives. Additives antioxidant food additive oxidation of unsaturated fats are also used to colour foods, add flavour, impart takes place rendering to foul smell and discoloration firmness, and retard or hasten chemical reaction in of food.
The use of food additives is to maintain the nutritional quality of food, to enhance stability with Flavours : E number Flavourings are added resulting reduction in waste, to make food more to foods in order to impart taste and or smell. The attractive, and to provide efficient aids in processing, natural food flavours which are derived from herbs, packaging and transport.
Flavour enhancers : Flavour 1. Flavour is the sensory impression of food or functional use and are grouped as: other substance, and is determined primarily by the chemical senses of taste and smell. Preservatives: E Number Preservatives aim to prevent the growth of micro-organisms which could cause food spoilage and lead to food poisoning; International Journal of Scientific Research in Scienceand Technology www.
Artificial Sweeteners Aspartame and there may be loss of some nutrients and additives may Saccharin can cause behavioural problems, be added to restore the original value. The government cautions Emulsifiers: E number It also allow water against the use of any artificial sweetener by and oil to remain mixed together in an emulsion, as in children and pregnant women.
Food stabilisers are added in 7. Preservatives can cause allergic reactions, relatively small amount which aggravate the effect of hyperactivity, possibly cancer-causing; BHT emulsifiers.
Artificial Flavours can cause allergic or behavioural reactions. Thickening and gelling agents. Salt can cause fluid retention and blood Thickening agents, or thickeners, are substances that pressure increases. When a food thickener or a thickening agent is added to beverage, it absorbs the fluid and the fluid thickens. However, 50 of the currently The increasing demand for ready-to-eat fresh food approved additives in Australia have been associated products has led to challenges for food distributors with adverse reactions in some people.
Some food regarding the safety and quality of their foods It is often the additives 1. Artificial Food Colours can cause allergies, that are used to give a food a marketable quality, such asthma, hyperactivity; possible carcinogen. Nitrites and Nitrates can develop into Some of these hypersensitive reactions include nitrosamines in body, which can be Digestive disorders diarrhoea and colicky pains, carcinogenic. Nervous disorders hyperactivity, insomnia and 3.
Sulphites sulphur dioxide can cause allergic irritability, Respiratory problems asthma, rhinitis and and asthmatic reactions. Sugar and Sweeteners can cause obesity, swelling.
It is important to realise that many of the dental cavities, diabetes and hypoglycaemia, symptoms experienced as a result of food sensitivities increased triglycerides blood fats or Candida can be caused by other disorders.
Some common food yeast. Behall, Whole food. Journal of American yellow cochineal Preservatives: benzoates, College of nutrition, , 19 1 , Theron, M. Organic acids and meat preservation: A review. Food This literature work has examined the various effects Reviews International, 23, Synthetic food additives [8]. Kumar, H. A Study On Consumer to the various food disturbances effects. To minimize Adulteration and how to heat it.
Unwin the risk of developing health problems due to food Paperbacks, Abdul mumeen, H.
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