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Plant oils

Plant oils. What is added to food?. Preservation. Need to make food last longer – preserve it Salt (remove water) Vinegar (pickling) Alcohol (kill microbes) Knowledge of chemistry Also use chemistry to improve flavours or appearance. Food additives. Substance added to a food

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Plant oils

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  1. Plant oils What is added to food?

  2. Preservation • Need to make food last longer – preserve it • Salt (remove water) • Vinegar (pickling) • Alcohol (kill microbes) • Knowledge of chemistry • Also use chemistry to improve flavours or appearance

  3. Food additives • Substance added to a food • Food additive • Approved for use in Europe • Given an ‘E’ number • Identify them rather than name them • Eg.E102 is tartrazine (yellow colouring) E220 is sulphur dioxide (preservative) • Six types of additive

  4. Food additives

  5. Food additives

  6. What is a food additive and why might they be used? • Challenge question – How does the system used in Europe identify additives?

  7. Detecting additives • Food scientists – investigate what has been added • Complicated versions of simple techniques • Chromatography • How well something dissolves in a solvent • Solubility determines how far they move across a surface • Separation technique

  8. Investigating food dyes • Test a selection of food dyes with chromatography • Which dyes are pure and which are mixtures? • What are the component colours of each dye? • Solvent = water, matrix = paper

  9. Identifying ingredients • Separated by chromatography • Identified by comparing to known ingredients • Compare chromatogram • Hi-tech – mass spectrometer • Compares relative atomic mass • Chemical make up can be indentified

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