Consumer Chemistry: Food Preservatives & Additives PDF
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Honorato C. Perez Sr. Memorial Science High School
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This document provides an overview of the chemical properties of various food preservatives, additives, and sweetening agents. It describes different food preservation methods and the classification of food additives. The document is a supplemental material for a consumer chemistry course.
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**CONSUMER CHEMISTRY** **QUARTER 2/ WEEK 3- Supplemental Material** **LEARNING COMPETENCY: Describe the chemical properties of food preservatives and food additives.** **TOPIC: Chemical properties of Food Preservatives, Food Additives and Sweetening Agents.** **Food Preservative- may be defined...
**CONSUMER CHEMISTRY** **QUARTER 2/ WEEK 3- Supplemental Material** **LEARNING COMPETENCY: Describe the chemical properties of food preservatives and food additives.** **TOPIC: Chemical properties of Food Preservatives, Food Additives and Sweetening Agents.** **Food Preservative- may be defined as any chemical compound and/or process, when applied to food, retard alterations caused by the growth of microorganisms or enable the physical properties, chemical composition and nutritive value to remain unaffected by microbial growth** **Food Preservatives can keep:** 1. **food fresher for longer periods of time,** 2. **extending its shelf life.** 3. **food to slow or prevent changes in color, flavor or texture and delay rancidity.** **Food Additive may be defined as any substance or a mixture of substances other than the basic foodstuff which is present in food as a result of any aspect of production, processing, storage or packaging** **What is the difference between Food Additives and Food Preservatives?** - **Food additives are a wide range of chemical compounds used for different purposes of food processing and storage.** - **Preservatives are also a type of food additive that inhibit the growth of bacteria, yeasts, and molds in foods, and prevent some disagreeable chemical reactions such as lipid oxidation** **Chemical properties of some common food preservatives, additives and sweetening agents.** ![](media/image2.png) ![](media/image4.png) ![](media/image6.png) ![](media/image8.png) ![](media/image10.png) **Classification of Food Additives** 1. **Acids:** Food acids are added to make flavors "sharper", and act as preservatives and antioxidants. Common food acids include vinegar, citric acid, tartaric acid, malic acid, fumaric acid, and lactic acid. 2. **Acidity regulators**: Acidity regulators are used to change or otherwise control the acidity and alkalinity of foods. 3. **Anticaking agents:** Anticaking agents keep powders such as milk powder from caking or sticking. 4. **Antifoaming agents:** Antifoaming agents reduce or prevent foaming in foods. 5. **Antioxidants:** Antioxidants such as vitamin C act as preservatives by inhibiting the effects of oxygen on food and can be beneficial to health. 6. **Bulking agents:** Bulking agents such as starch are additives that increase the bulk of a food without affecting its nutritional value. 7. **Food coloring:** Colorings are added to food to replace colors lost during preparation, or to make food look more attractive and appealing. 8. **Color retention agents**: In contrast to colorings, color retention agents are used to preserve a food's existing color. 9. **Emulsifiers:** Emulsifiers allow water and oil to remain mixed together in an emulsion, as in mayonnaise, ice cream, and homogenized milk. 10. **Flavors:** Flavors are additives that give food a particular taste or smell, and may be derived from natural ingredients or created artificially. 11. **Flavor enhancers:** Flavor enhancers enhance a food's existing flavors. They may be extracted from natural sources (through distillation, solvent extraction, maceration, among other methods) or created artificially. 12. **Flour treatment agents:** Flour treatment agents are added to flour to improve its color or its use in baking. 13. **Glazing agents:** Glazing agents provide a shiny appearance or protective coating to foods. 14. **Humectants:** Humectants prevent foods from drying out. 15. **Tracer gas:** Tracer gas allows for package integrity testing preventing foods from being exposed to atmosphere, thus guaranteeing shelf life. 16. **Stabilizers:** Stabilizers, thickeners, and gelling agents, like agar or pectin (used in jam for example) give foods a firmer texture. While they are not true emulsifiers, they help to stabilize emulsions. 17. **Thickeners:** Thickeners are substances which, when added to the mixture, increase its viscosity without substantially modifying its other properties 1. **Natural sweeteners** like sucrose (cane sugar), lactose (milk sugar), fructose (fruit sugar), not only give sweetness but also add calories to the person who intake them. a. **Sucrose** is a disaccharide; that is, it is made up of two simple sugars, or monosaccharides---glucose and fructose. It is one of the sweetest of sugars. b. **Lactose**- One of the main constituents of human and animal milk. As a disaccharide consisting of glucose and galactose, lactose acts as an energy-carrier in milk. c. **Fructose**- It is a white crystalline solid. These carbohydrates are highly soluble when compared to other sugars. They absorb moisture quickly and release it slowly into the environment with respect to other sugars. 2. **Artificial sweeteners** are low calorie substances which are used as sweetening agents to replace sugar and other calorific food substances. a. **Aspartame** is a dipeptide methyl ester of L-aspartyl-L-phenylalanine. It is a white, odorless, crystalline powder. And its molecular weight is 294 g/mol and about 200 times sweeter than sugar, this is originally marketed as NutraSweet. b. **Saccharin**- also called **Ortho-sulfobenzoic Acid Imide**, organic compound employed as a non-nutritive sweetening agent. It occurs as insoluble saccharin or in the form of various salts, primarily sodium and calcium. Saccharin has about 200--700 times the sweetening power of granulated sugar and has a slightly bitter and metallic aftertaste. Saccharin is presently sold under the trade names of Sweet 'N Low, Sweet Twin, and Necta Sweet. c. **Sucralose**- Its chemical formula is C~12~H~19~O~8~Cl~3~, (Molecular Weight - 397.35g/mol). White, odorless crystalline powder and is readily dispersible and soluble in water, methanol, and ethanol. d. **Neotame** is similar chemically to aspartame but is between 7000 and 13,000 times sweeter than sugar. It has a clean taste with no bitter aftertaste, combines well with other sweeteners, and is stable when used in cooking and baking. e. Alitame (C14H25N3O4S) -- has a clean sweet taste, with no unpleasant aftertaste. It is blended with other sweeteners to maximize the quality of sweetness. Exhibits stability in both acidic and alkaline conditions. References:. [[http://www.chemistryexplained.com/Ar-Bo/Artificial-Sweeteners.html\#ixzz6gMYaJVsU]](http://www.chemistryexplained.com/Ar-Bo/Artificial-Sweeteners.html#ixzz6gMYaJVsU) [[http://www.chemistryexplained.com/Fe-Ge/Food-Preservatives.html\#ixzz6gMXZehAk]](http://www.chemistryexplained.com/Fe-Ge/Food-Preservatives.html#ixzz6gMXZehAk) Deo Derro L. Ducot. Consumer Chemistry -- Grade 9 Electives Alternative Delivery Mode Quarter 2 -- Module 1: Chemical Properties of Food Preservatives, Sweetening Agents and Food Additives First Edition, 2020 **CONSUMER CHEMISTRY** **QUARTER 2/ WEEK 1- Supplemental Material** **LEARNING COMPETENCY: Describe the chemical properties of food preservatives and food additives.** **TOPIC: Method of Food Preservation** **FOOD PRESERVATION** The method of treating and coping with meals to stop or greatly gradual down spoilage (loss of quality, edibility, or nutritive price) brought about or accelerated by means of micro-organisms. Some methods, however, use benign bacteria, yeasts, or fungi to add developments and to preserve meals. Maintaining or growing nutritional\ fee, texture and taste is essential in keeping its fee as meals. Preservation usually involves preventing the increase of bacteria, fungi, and different microorganisms, further, to retarding the oxidation of fat which purpose rancidity. It also includes processes want to inhibit natural ageing and discoloration which will occur during food preparation like the enzymatic browning reaction in\ apples after they\'re cut. **Classification of Food preservation:\ ** Heating to kill or denature micro-organisms (e.g. boiling)\ Oxidation (e.g. use of sulfur dioxide)\ Toxic inhibition (e.g. smoking, use of carbon dioxide, vinegar, alcohol etc.)\ Dehydration (drying)\ Osmotic inhibition (e.g. use of syrups)\ Low temperature inactivation (e.g. freezing)\ Ultra-high-water pressure (e.g. fresherised, a kind of "cold" pasteurization, the pressure kills naturally occurring pathogens, which cause food deterioration and affect food safety). **These methods include:\ a. Drying** - one of the oldest methods of food preservation is by drying, which reduces water activity sufficiently to prevent or delay bacterial growth. Drying also reduces weight. **b. Freezing** - It is one of the most used processes commercially and domestically for preserving a very wide range of food including prepared food stuffs which would not have required freezing in their unprepared state. **c. Vacuum packing** -stores food in a vacuum environment, usually in an air-tight bag or bottle. The vacuum environment strips bacteria of oxygen needed for survival, slowing spoiling. **d. Salting** - or curing draws moisture from the meat through a process of osmosis. **e. Sugar** -is used to preserve fruits, either in syrup with fruit such as apples, pears, peaches, apricots, plums or in crystallized form where the preserved material is cooked in sugar to the point of crystallization and the resultant product is then stored dry. **f. Pickling** - is a method of preserving food in an edible anti-microbial liquid. **g. Lye** - Sodium hydroxide (lye) makes food too alkaline for bacterial growth. Lye will saponify fats in the food, which will change its flavor and texture. **h. Canning and Bottlin**g - involves cooking food, sealing it in sterile cans or jars, and boiling the containers to kill or weaken any remaining bacteria as a form of sterilization. **i. Jellying** - may be preserved by cooking in a material that solidifies to form a gel. Such materials include gelatin, agar, maize flour and arrowroot flour. **j. Potting** - a traditional British way of preserving meat (particularly shrimp) is by setting it in a pot and sealing it with a layer of fat. **k. Jugging -** can be preserved by jugging, the process of stewing the meat (commonly game or fish) in a covered earthenware jug or casserole. **l. Irradiation** - is the exposure of food to ionizing radiation; either highenergy electron X rays from accelerators, or by gamma rays (emitted from radioactive sources as Cobalt-60 or Caesium-13 **m. Modified Temperature -** is a way to preserve food by operating on the atmosphere around it. **n. Burial in the ground** - can preserve food due to a variety of factors: lack of light, lack of oxygen, cool temperatures, pH level, or desiccants in the soil. **o. Controlled used of micro-organism** - Some foods, such as many cheeses, wines, and beers will keep for a long time because their production uses specific micro-organisms that combat spoilage from other less benign organisms **p. High Pressure food preservation** - refers to high pressure used for food preservation. **Food Additives** any of assorted chemical substances added to foods to supply specific desirable effects. Additives such as salt, spices, and sulfides have been handed down since times of yore to preserve foods and make them more eatable. With the increased processing of foods within the 20th century, there came a necessity for both the greater use of and new sorts of food additives. Many modern products, like low calorie, snack, and ready-to-eat convenience foods, would not be possible without food additives. Food additives are substances add up to food to keep up flavor or\ intensify its taste and appearance.