Food Additives

1
Food Additives

• Integrated Science II

2
Why do we use additives more now than we did in
the past?
3
The public has come to expect food from farmers,
processors, truckers and retailers to be
wholesome and free from microbes, toxins,
pesticides and drug residues.
4
Wholesome

• High in nutritional value
• Good taste
• Long shelf life
• Safe
• Sensory pleasing

5
Conditions that affect Wholesome

• Temperature
• sanitation
• storage
• Packaging
• age
• Preservation techniques

6
Definition

• Food Additives are any substances that become
  part of a food product.
• Food Additives can be intentional or
  unintentional.

7
Intentional additives

• Enrichment restore lost nutrients to food
• Fortification increase nutritional value of food

8
Unintentional Additives

• Insecticides
• Fungicides
• Herbicides
• Plant Growth Regulators
• Hormones and Antibiotics

9
Functions/Purposes

• Prolong shelf life
• Change/preserve color
• Enhance flavor
• Improve nutritional value

10
Functions/Purposes cont.

• Compensate for vitamin and mineral deficiencies
• Maintain freshness
• Prevent spoiling
• Facilitate food processing

11
Delaney Clause, 1958

• No substance known to cause cancer in animals or
  humans at any dose level shall be purposefully
  added to food.

12
Improper Uses

• To disguise faulty or inferior products
• To deceive consumers
• To destroy nutritional value

13
Improper Uses

• To produce effects that can otherwise be achieved
  safely

14
Government Agencies

• United States Department of Agriculture assess
  food safety
• United States Food and Drug Administration
  approve food crops

15
Food additives

• Benefits, risk and types.

16
Benefits

• Reduce food spoilage
• Maintain nutrient quality
• Lower food costs
• Reduce occurrence of disease

17
Risks

• Cancer, birth defects, allergies, and health
  problems can result.
• Oil is soluble in body fat.
• The cost of food production increases for
  farmers.

18
Types of Additives

• Antioxidants
• Prevent fats and oils from spoiling
• Coloring Agents
• Improve color of processed foods

19
Types of Additives

• Emulsifiers/Stabilizers
• Prevent mixed foods from separating
• Preservatives
• Prevent the growth of spoilage organisms

20
Types of Additives

• Sweeteners/Flavor Enhancers
• Bring out the taste of foods

21
(No Transcript)