FOOD ADDITIVES

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FOOD ADDITIVES

• From foukeffa.org
• Written by Teri Micke
• Ag Student Texas AM

GA Ag Ed Curriculum Office To accompany the
Georgia Agriculture Education Curriculum Course
02431 June, 2002
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LAWS

• 1906 - Federal Food and Drug Act-prohibited
  misbranded/ adulterated foods
• 1938 - Federal Food, Drug, and Cosmetic Act -
  Replaced 1906 law and added to it

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• 1950 - Oleomargarine Act - required labeling of
  margarine to distinguish from butter
• 1958 - Food Additive Amendment - to prove safety
  of food additives

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FDA

• Food and Drug Administration
• determines efficiency toxicity of additives

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3 LEVELS OF TOXICITY

• 1. acute immediate effects
• 2. subacute effects from high does over a short
  time
• 3. chronic effects from low does over long time

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LETHAL DOSE

• written as LD
• acute kills 1/2 of population so it is LD50

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CLASSIFICATIONS

• 1.flavor enhancers - MSG (monosodium glutamate)
• 2.flavoring agent - extracts
• 3.texture enhancers - glycerine, sorbitol,
  mannital, propylene glycol

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• 4. sequestrants-react with natural metals in food
  to prevent spoilage/ discoloration during
  processing
• 5.colorants