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FOOD ADDITIVES N.SUDHA DEPARTMENT OF CHEMISTRY

FOOD ADDITIVES N.SUDHA DEPARTMENT OF CHEMISTRY. FOOD. Food – A substance which provide nutritional support for the body.

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FOOD ADDITIVES N.SUDHA DEPARTMENT OF CHEMISTRY

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  1. FOOD ADDITIVESN.SUDHADEPARTMENT OF CHEMISTRY

  2. FOOD Food – A substance which provide nutritional support for the body.

  3. Public has come to expect food from farmers,processors,retailers to be wholesome and food free from chemicals, microbes,toxins,drug residues and pesticides.

  4. WHOLESOME FOOD…..1.High in nutritional value2.Good taste3.Long shelf life4.Safe

  5. Conditions that affect Wholesomeness…. • Temperature • Age • Packaging • Preservation techniques

  6. Some Preservation Techniques

  7. Food Additives • A chemical added to a particular food for a particular reason during storage which could changes the characteristics of the food. • Food additives can be intentional or unintentional

  8. Intentional Food Additives…… 1.Restore lost nutrients to food2.Increase nutritional value

  9. UnIntentional Food Additives…..1.Insecticides2.Fungicides3.Herbicides4.Plant growth regulators5. Antibiotics

  10. Purpose of Food Additives….. • Prolong shelf life • Change or preserve color • Enhance flavor • Improve nutritional value • Compensate for vitamin/mineral deficiency • Maintain Freshness • Prevent spoilage • Improve food processing

  11. Risks……..Cancer, birthdefectsallergies ,asthma,earinfections,heartproblems,obesity,headache dizziness and other health problems can results…

  12. Types of Food Additives • Natural- Found naturally Eg- Beetroot juice extracts used as colouring agents • Artificial-Produced synthetically Eg- Nisin used as preservatives in dairy products

  13. Categories of Food Additives

  14. Food Acids • Amino acids containing food act as food acids • Usedasflavors,sharpers,preservatives,antioxidants • Eg-Vinegar,citricacid,tartaricacid,fumaricacid,maleic acid • Allergy,Diabetesmellitus,Metabolicstress, Chronic Pain. • Nuts,Fish,Soya,Eggs

  15. Anticaking Agent • A substance which absorb moisture and prevent the formation of food from caking or sticking. • Eg-Sodium bicarbonate ,Calcium silicate.. • Nausea, cause damage to the kidneys, muscles, digestive system and bones • Milk,Sugar and all powdered products

  16. Antioxidants • A molecule that inhibits the oxidation of other molecules. • Human body itself produce antioxidants which neutralize the free radicals called endogenous antioxidants. • Reducing agents such as thiols, ascorbic acid, or polyphenols • Cause damage to cells ,DNA, proteins and cell membranes

  17. Bulking Agent • Substance that increase the bulk of food without affecting nutritional value. • Starch syrup,salt. • Diarrhoea, Other digestive disorders and Asthma

  18. Emulsifiers • Mixture of two or more liquids that are normally immiscible • An agent that preserves an emulsion • DATEM (Diacetyl Tartaric (Acid) Ester of Monoglyceride) –baking starch complexing • (e.g. bread), fat emulsification (e.g. biscuits), chewing gum, caramels and sugar confectionery-to improve texture and reduce stickiness, chocolate -cocoa-butter • Asthma symptoms ,Cough, Joint pain, Abdominal pain , Vomiting ,Diarrhea

  19. Glazing Agent • Shiny appearance or protective coatings to • food • Stearicacid,Beeswax,Calcium • carbide,oxytocin-articial ripening of fruits • and to increase the sizeof fruits • Nervous disorders,Respiratoryproblem,Skin • problems

  20. E-NUMBERS

  21. E-NUMBERS • A safety tests for approval use here and in the rest of the EU given by European Union (EU) legislation • Depends on toxic effects at the levels the additive is to be used in foods • A new food additive takes 10 years for approval in the EU. • Five years to carry out safety testing • Two years for evaluation by the European Food Safety Authority

  22. Safety Evaluation • At a Global level: The Joint FAO/WHO Expert Committee on Food Additives(JECFA) • At a European level: The European Food Safety Authority (EFSA)

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