Food Additives Notes PDF

# Food Additives 1-3.6 ## Flavourings | Classification | Examples | Use | Functions | |---|---|---|---| | Natural Flavourings | 1. SALT | to season Salad, crisps | ① To replace flavour lost in food processing eg. adding Salt to Convenience foods (tinned beans). | | | 2. Sugar | Sprinkled over fr...

# Food Additives 1-3.6 ## Flavourings | Classification | Examples | Use | Functions | |---|---|---|---| | Natural Flavourings | 1. SALT | to season Salad, crisps | ① To replace flavour lost in food processing eg. adding Salt to Convenience foods (tinned beans). | | | 2. Sugar | Sprinkled over fruit | | | | 3. Spices (cumin, turmeric) | Indian chicken curry | | | | 4. Herbs (oregano, basil) | to season roast chicken | | | | 5. Vanilla pod | Vanilla cupcakes | | | Artificial Flavourings (Nature Identical) | 1. Benzyl Acetate (Rum flavour) | Commercially produced pear flavoured Sweets | ② To add flavour eg. Chilli flavoured crisps, sugar to breakfast cereals | | | 2. Amyl Acetate (Pear flavour) | | | | | 3. Maltol (Flavour of baked goods dextrinisation) | Sprayed in bakery section I cakes / breads. | | | | 4. Artificial Sweetener (Aspartame) E 951 | To flavour low kcal fizzy drinks | ③ To enhance Flavour eg. adding rum flavour or orange flavour to chocolate bars. | | | | | | | Note: FLAVOUR ENHANCER MSG (cmps, Soy sauce.) is Monosodium Glutamate | | Has no flavour - Stimulates taste buds to intensify nahval flavour in food | | ## Colours - E100's | Classification | Examples | Use | Functions | |---|---|---|---| | Natural Colours | E160b Annatto (derived from seeds of achiore tree) | Orange colour- Cheese, crackers | ① Replace colour lost in processing eg. tinned strawberries. | | | E150 Caramel (caramelisation of sugar) | Brown colour- cola drinks, meat rubs. | | | | E160c Paprilla extract | red colour- crisps, tomato sauce. | | | | E140 Chlorophyll | green colour- Mint Flavoured sweets, green soft drinks (Lamel) | ② Improve appearance of food eg. Annatto added to margarine gives a deep yellow colour to cheese. | | Artificial Colours | E110 Sunser yellow | Orange colour- Cereals, Sauces, Fanta | | | | E133 Brilliant Blue | Cakes, cupcakes, flavoured water. | ③ Helps consumers identify the flavour of food eg. red/ strawberry yellow/ lemon flavour Brown/ Chocolate flavour | | | | | | | Note: are derived from A20 dyes, 10% of people show allergic reaction to them, Migraine, rashes, itching hyperachivity (children) | | | | ## Preservatives - E200's | Classification | Examples | Use | Functions | |---|---|---|---| | Nahral preservatives | 1. SALT | Smoked fish eg Salmon | ① Help prolong the shelf life of food eg. Ezzo added to fresh sausages (last 7 days) | | | 2. Vinegar | Chutneys, Pickled vegetables. | | | | 3. Spices (ginger, turmeric) | fruit cakes (Rich). | ② Retard microbial growth in food to reduce risk of food poisoning. eg.Sorbic acid | | Artificial Preservatives | 1. Sorbic Acid E200 | processed cheese, Baked goods/commercial | ③ Help prevent change in food colour, flavour or texture. | | | 2. Benzoic Acid E210 | fruit juice, pickles, | | | | 3. Sulphur dioxide E220 | Sausages, frozen chips, fruit juices | eg. Benzoic Acid is used as a presevalve for Coloured fruit juices | ## Antioxidants - E300's | Classification | Examples | Use | Functions | |---|---|---|---| | Natural Antioxidants | Vitamin C E300 | Production of Yams, jellies and sauces. | ① To delay Oxidation in lipid foods (ie. oxidahve rancidity). | | | Vitamin E E306 | production of Vegetable oils eg. sunflower oil. | | | Artificial Antioxidants | BHA E320 (Butylared hydroxy anisole) (BANNED IN EU/2022) | (allowed in U.S.A). Added during the produchas of breakfast cereal and other dry goods. | ② Prolongs Shelf life of food. eg. Sunflower oil can last up to lyear. | | | BHT E321 (Butylated hydroxy toluene) (BANNED IN EU/ 2022) | (allowed in U.S.A). Used in hot dogs, breakfast Cereas, processed meat). crisps, stock cubes. | ③ Reduces food waste as Spoilage of food is delayed (Jams and jars of Pasha Sauces 18-24 months). | | | | | | | Note: BHA and BHT are now BANNED IN THE EU (since 2022!) | | | | ## Physical Conditioning Agents - E400's | Classification | Examples | Use | Functions | |---|---|---|---| | 1. EMULSIFIERS * | Vinegar | Function: To hold imiscible substances together eg. oil and in a permanent emulsion eg. Mayonnaise. Example: LECITHIN (egg yolk), GMS (glycerol Monostearate). | | | 2. STABILISERS. * | | Function: Help maintain emulsions once they have been formed by increasing the viscosity of the mixture so fat oil droplets move much more slowly and cannot coalesce and seporate from the mixhure eg. | | | 3. Humectants | glycerine | Function: To help prevent food from drying out. Example: glycerine (used in chewing gum and fondant I roll on icing). | | | 4. Modified Starch | | Function: Used as bulking agents / thickeners in food. They are based on starch extracted from grains and vegetables such as wheat, maize, potatoes. Used in packer soups, packer sauces. | | | 5. Polyphosphates | | MANY TYPES OF POLYPHOSPHATES, Two popular types A ANTI-CAKING AGENTS - help prevent formation of lumps in gravy powder, packer calle mixtures, milk powder B INCREASE WATER HOLDING CAPACITY of meat eg. chicken fillers, pre sliced ham, meat "appears larger in size" | | | | | | * REVISE CHAPTER ON Lipios FOR MORE OPTAIL. | ## Sweeteners (Artificial) - E900's | Classification | Description | Examples | Use | Functions | |---|---|---|---|---| | Bulk Sweeteners | Used in Simliar quantities to normal Sugar | -SORBITOL - Sugar alcohol metabolises slowly. in the body - made from com Syrup | Ofter used in diabetic bods eq. diabetic Jom and diabetic Chocolate | ① Used in low kcal food eg. low kcal "fizzy" drinks ② Used as a Sugar free gum | | | Jush a little less sweet than sugar. (Sucrose) | -Xylitol - processed from birch wood - Tastes like sugar but 40% less Kcols - LOW GI | - sugar free Chewing gum - sugar free mints. | 2 Used as a humechant in food (eg. glycerine) to prevent food doying out. | | Intense Sweeteners | Used in a much smaller amount compared to normal sugar. (Sucrose) | -Aspartame E951 - 200times sweeter than sugar - leaves bitter aftertaste - WHO July 2023 "possibly carcinogenic" | low kcal Carbonated "fizzy" soft donks eg. "Diet Cola"| ③ Production of diabetic foods (Leg. Jaml chocdate) eg. Xylitol, Sorbitol. | | | much, much Sweeter than normal suyor (Sucrose) | -Steviol glycocides E960 - 300 times sweeter than sugar - negligible effeds on blood glucose levels. | -Flavoured waters, - fruit juice drinks. | ④ To Sweeten och eg. Commercially made desserts, tea, coffee. | | | | | | |