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ADDITIVES

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Dive into the world of food additives and discover the reasons for their inclusion in food, various types like colours, preservatives, and emulsifiers, and potential health implications. Learn about E-numbers and their significance.

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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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