food additive

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food additive
-----chem project
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?What is food additive??
?Why are additives used in foods?
?GOOD AND BAD REASONS FOR USING FOOD ADDITIVES
?The E number
?additives perform nine distinct functions
?As nutrition Supplements.
content
?as coloring agents
?As preservatives.
?As Flavoring Agents
?AS AGENTS TO IMPROVE FUNCTIONAL PROPERTIES
?As Processing Aids
?As Physiologic Activity Controls
?As Acid-Alkaline Controls
?As Moisture-Content Controls.
?GOVERNMENT ACTION ON FOOD ADDITIVIES
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What Is Food Additive??
A food additive is any substance added to food.
Legally, the term refers to "any substance the
intended use of which results or may reasonably
be expected to result-directly or indirectly-in
its becoming a component or otherwise affecting
the characteristics of any food."
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Why Are ADDITIVE Used In Food?
Additives perform a variety of useful functions
in foods that are often taken for granted. Since
most people no longer live on farms, additives
help keep food wholesome and appealing while en
route to markets sometimes thousands of miles
away from where it is grown or manufactured.
Additives also improve the nutritional value of
certain foods and can make them more appealing by
improving their taste, texture, consistency or
color. Some additives could be eliminated if we
were willing to grow our own food, harvest and
grind it, spend many hours cooking and canning,
or accept increased risks of food spoilage. But
most people today have come to rely on the many
technological, aesthetic and convenience benefits
that additives provide in food.
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Good And Bad Reasons For Using Food Additives
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the "E" number
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AS nutrition AS coloring agent As
Preservatives. As Flavoring Agents. As Agents to
Improve Functional Properties. As Processing
Aids As Moisture-Content Controls. As
Acid-Alkaline Controls As Physiologic Activity
Controls.
Additives perform nine distinct functions
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As nutrition Supplements.
Vitamins, minerals, and amino acids may be used
to improve general nutrition. Rickets have been
practically eliminated in this country since
vitamin D-fortified milk has been routinely
available. Incidence of goiter has been reduced
by the use of iodized salt. And a general
improvement in health standards can be traced to
the supplementation of cereal products with
thiamin, riboflavin, niacin, iron, and, in some
cases, calcium and vitamin D. It has been
estimated, for example, that enrichment of cereal
foods alone provides 12 to 23 of our daily
supply of thiamine, niacin, and iron, and 10 of
our riboflavin. Breakfast cereals combined with
milk are, according to nutrition experts,
nutritionally good foods.
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as coloring agents
The natural coloring materials in foods may be
intensified, modified, or stabilized by the
addition of neutral coloring materials or
certified food dyes. While these chemicals alter
only the appearance of food, they are important
for the esthetic value they add and the
psychological effect they have on our food
consumption habits. For example Sunset yellow
(E110) as yellow dye for food ,Caramel (E150)
(??) in oyster sauce.
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Chemicals may be used to help prevent or retard
microbiological spoilage and chemical
deterioration. However, they must not disguise
spoilage, deceive the consumer, or permit
unsanitary food handling. For example Benzoic
acid (E210) in oyster sauce, non-alcoholic
beverages, jams. Sulphur dioxide (E220) in
alcoholic beverages, fruit juices and dried
fruits. Nitrite and nitrate of sodium in cured
meats
AS PRESERVATIVES
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as
?It is used for enhance flavor of foods . In
number, flavor additives probably exceed all
other intentional chemical food additives
combined in volume, their use is small.
flavoring
agents
ExampleSalt and MSG(E621) in chicken broth (??),
soup base of instant noodles, potato crisps
?Ester in many fruits and artificial flavourings .
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As Agents to Improve Functional Properties.
Chemicals in this classification act as
thickening, firming, and maturing agents, or
affect the colloidal properties of foods, such as
in gelling, emulsifying, foaming, and suspending.
Calcium salts, For example help firm the texture
of canned tomatoes.
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chemicals that prevent fermentation and chemicals
that remove extraneous materials are grouped in
this classification.
Example Sanitizing agents, metal binding
compounds, anti-foaming agents.
AS PROCESSING AIDS
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The additives in this group are usually added to
fresh foods to serve as ripeners or antimetabolic
agents.
Examples of application for this purpose are
enthylene, used to hasten the ripening of
bananas, and maleic hydrazide, used to prevent
potatoes from sprouting.
AS physiologic activity controls
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as acid-alkaline controls
It is used for controlling the pH value of
foods. Example Phosphoric acid in soft drinks,
and citrate salts in fruit jellies .
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as Moisture-Content Controls.

• For examples Calcium silicate is frequently
  added to table salt to prevent caking due to
  moisture in the air.

• Chemicals sometimes are used to increase or
  decrease the moisture content in food products.

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• Nowadays food manufacturers are using more and
  more additives. In view of this, many countries
  have enacted laws to control the use of food
  additives so as to safeguard the health of their
  citizens.

• Food colorings provoke more controversy than any
  other food additives. Modern toxicology studies
  make the list of permitted colorings shorter and
  shorter. In Hong Kong, the permitted food
  colorings are listed in the Coloring Matter in
  Food Regulations under the Public Health and
  Municipal Service Ordinance.

government action on food additives
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?hui chi lam (11)
?hui kin pong (12)
group members
?lam ka wun (16)
?lau ka yan (17)
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the end