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CHEMICAL CUISINE

CHEMICAL CUISINE. Dr. Sandra Bastin, RD, LD University of Kentucky Cooperative Extension Service. Objectives. Are food additives safe or do they increase our risk of cancer and other diseases? What laws affect food additives? Who monitors food additives? Why are food additives used?

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CHEMICAL CUISINE

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  1. CHEMICAL CUISINE Dr. Sandra Bastin, RD, LD University of Kentucky Cooperative Extension Service

  2. Objectives • Are food additives safe or do they increase our risk of cancer and other diseases? • What laws affect food additives? • Who monitors food additives? • Why are food additives used? • Can you identify food additives in food?

  3. Definition of Food Additive A food additive is any substance used to provide a technical effect in foods.

  4. Laws Governing Food Additives • The Food & Drug Act of 1906 • The Food, Drug & Cosmetic Act • The Delaney Clause • GRAS • Prior Sanctioned Substances

  5. Who Monitors Food Additives? • Food & Drug Administration (FDA) • The Food Safety & Inspection Service (FSIS) • US Department of Agriculture (USDA)

  6. Why are food additives used? • To maintain or improve nutritional quality; • To preserve quality and/or freshness; • To assist in processing or preparation; and • To make food more appealing.

  7. To Maintain or Improve Nutritional Quality • Enrichment • Fortification

  8. To Preserve Quality and/or Freshness • Preservatives • Antioxidants

  9. Anti-Caking Agents Emulsifiers Humectants Leavening Agents Maturing & Bleaching Agents pH Control Agents Thickeners & Stabilizers To Assist in Processing or Preparation

  10. To Make Food More Appealing • Colors • Flavors • Flavor Enhancers • Sweeteners

  11. Food Additive from A - Z • Those considered safe. • Non toxic but … • May pose risk. Because an additive is not on the list is not an indication of safety or non-safety.

  12. Activity  Read the ingredient list on a food label.  Can you find the food additives?  Do you know what each food additive does?

  13. Ingredient List Crust: wheat four with malted barley flour, water, partially hydrogenated vegetable oil (soybean and/or cottonseed oil) with soy lecithin, artificial flavor and artificial color (beta carotene), soybean oil, yeast, high fructose corn syrup, salt, calcium propionate added to retard spoilage of crust, 1-cysteine monohydrochloride. Sauce: tomato puree (water, tomato paste), water green peppers, salt, lactose and flavoring, modified food starch, sugar, corn oil, xanthan gum, garlic powder. Topping: low moisture part skim mozzarella cheese (pasteurized milk, cheese cultures, salt, enzymes.

  14. Additives in List • Soy Lecithin = Emulsifier • Beta Carotene - Color • High Fructose Corn Syrup = Flavoring • Calcium Propionate = Preservative • 1-cysteine monohydrochloride = Dough Conditioner • Xanthan Gum = Thickener

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