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ADDITIVES

ADDITIVES. Valentina Pajk & Ksenija Zupanc Slovenia. What are additives?. Food additives are substances added to food to preserve flavour or improve its taste and appearance. Why use additives?. …to keep high quality of food …to make the food look appealing …to give shape and structure

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ADDITIVES

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  1. ADDITIVES Valentina Pajk & Ksenija Zupanc Slovenia

  2. What are additives? • Food additives are substances added to food to preserve flavour or improve its taste and appearance.

  3. Why use additives? • …to keep high quality of food • …to make the food look appealing • …to give shape and structure • …to prevent the growth of fungi, moulds and yeasts • …to prevent the oxidation of food • …to give a sharp taste to foods

  4. Tyes of additives • Colours • Emulsifiers • Flavourings • Gelling Agents, Thickeners and Stabilisers • Preservatives • Sweeteners • Anti-Caking Agents • Antioxidants

  5. Colours • Food look more appealing • Food cooked or processed for sale, they lose their natural colour • They cause hyperactivity

  6. Tyes of additives • Colours • Emulsifiers • Flavourings • Gelling Agents, Thickeners and Stabilisers • Preservatives • Sweeteners • Anti-Caking Agents • Antioxidants

  7. Emulsifiers • Keeps the mixture of oil and water stable and prevents from separating into two layers • Bread, Chewing gum, Breakfast cereals, Ice-cream, … • Propane-1,2-diol is used in cake dressings its consequences are still not known

  8. Tyes of additives • Colours • Emulsifiers • Flavourings • Gelling Agents, Thickeners and Stabilisers • Preservatives • Sweeteners • Anti-Caking Agents • Antioxidants

  9. Flavourings • An imitation of the flavour of a known food • Creative Flavourist • Possibility of alergies • Citric acid

  10. Tyes of additives • Colours • Emulsifiers • Flavourings • Gelling Agents, Thickeners and Stabilisers • Preservatives • Sweeteners • Anti-Caking Agents • Antioxidants

  11. Gelling Agents, Thickeners and Stabilisers • To give shape and structurtoe • To make food thicker • To maintain the physical and textural properties of foodstuffs

  12. Tyes of additives • Colours • Emulsifiers • Flavourings • Gelling Agents, Thickeners and Stabilisers • Preservatives • Sweeteners • Anti-Caking Agents • Antioxidants

  13. Preservatives • Fungistatic in action • Prevent the growth of fungi, moulds and yeasts • Control the spread of bacteria • Alfatoxins are toxic and the most carcinogenic substances known

  14. Tyes of additives • Colours • Emulsifiers • Flavourings • Gelling Agents, Thickeners and Stabilisers • Preservatives • Sweeteners • Anti-Caking Agents • Antioxidants

  15. Sweeteners • Most important flavouring substance • Source of energy • Possibilty health problems • Sugar free sweets and drinks all contain sweeteners • Saccharin and aspartam are carcinogenic

  16. Tyes of additives • Colours • Emulsifiers • Flavourings • Gelling Agents, Thickeners and Stabilisers • Preservatives • Sweeteners • Anti-Caking Agents • Antioxidants

  17. Anti-Caking Agents • added to allow them to flow • vending machine powders, milk and cream powders, grated cheese, baking powder, instant soup powders, table salt,…

  18. Tyes of additives • Colours • Emulsifiers • Flavourings • Gelling Agents, Thickeners and Stabilisers • Preservatives • Sweeteners • Anti-Caking Agents • Antioxidants

  19. Antioxidants • Chemicals in the food expose to oxygen in the air • Use to slow the rate of oxidation • Phosphoric acid is used in beers and vegetable oils, it causes diarrhea.

  20. What are E-numbers? • A systematic way of identifying food additives • European Food Safety Authority (EFSA)

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