food additives
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Food AdditivesTRANSCRIPT
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Are substances or components of foods added either intentionally or may be present accidentally.
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They are not used to disguise inferior quality of food
They are not used to deceive consumers
Nutrients are not destroyed significantly
Dose or amount must not exceed the level needed to achieve the desired effect
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ANTIOXIDANT-prevent rancidity of fats and oxidative
damage in foods.-examples are: Vita C, Vit E, beta
carotene, BHA, BHT
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Antimicrobial Agents- Preservatives to prevent spoilage
due to molds and bacteria.- Examples are: salt, acetic acid,
benzoic acid, benzoic acid, propionic acid, sorbic acid, sulfur dioxide, nitrites and nitrates
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Artificial Colors- Certified colors approved by FDA
which could be natural or synthetic.
- Examples from natural sources are vegetable dyes like:*beta carotene
*annatto
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* betaine from beets
* turmeric
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* caramel from browning of sugar.
Synthetic Dyes:- Orange B, citrus Red, Allura Red,
Brilliant Blue, Brilliant Black
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Artificial Flavors- Substances that stimulate natural
flavors- Examples are: sugar, fat, MSG,
citrus oils, and spices
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Chelating Agents- Substances that control
acidity or alkalinity- Examples are: citric acid,
tartaric acid, malic acid, lactic acid, and sodium bicarbonate
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Humectants- anti-caking agents to avoid
clumping or hardening/ dying of food
- Examples are magnesium carbonate and glycerine
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Bleaching agents- Substances to whiten food
such as flour and yeast- -Examples are peroxides,
chlorine, bromate and iodate
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Nutrient Additive- Examples are Vitamins A,D,E,C,
thiamine, riboflavin, and minerals like calcium, iron, iodine, flourine
Thickening and Stabilizing Agents
- To attain and maintain desired consistency in foods
- Examples: gum arabic, agar,starch, pectin