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Food Additives

Food Additives

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Food Additives

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  1. Food Additives Learning Objectives: Identify food additives What are food additives? What are they used for?

  2. Starter 1. Write this list of foods into your books. Leave 5 lines between each item.2. Match the ingredients of the next page to these food types.3. When you have checked they are correct, cut and stick into your books. • ice cream • egg custard tarts • mayonnaise (and mustard) dressing • baked beans (in tomato sauce) • naan bread (peshwari) • barbecue flavour 'Hoops' • polo mints • cornflakes • malted milk biscuits

  3. Answers • A - baked beans (in tomato sauce) • B - barbecue flavour 'Hoops' (snacks) • C - cornflakes • D - egg custard tarts • E - ice cream • F - malted milk biscuits • G - naan bread (peshwari) • H - mayonnaise (and mustard) dressing • I - polo mints

  4. Food additives Food manufacturers often use food additivesto: • improve flavour or colour • improve the texture • Preserve it (slow down the speed at which food goes off) Important groups of additives are acidulants, anti-caking agents, antioxidants, colours, emulsifiers and stabilisers, flavourings, preservatives and sweeteners. Food manufacturers must: • test all food additives to show that they are safe to eat • show that an additive is really needed in a product before the additive is allowed on the list of permitted additives.

  5. E numbers • Food manufacturers must list ingredients in food, BY LAW. • Ingredients are listed by mass, largest first. • Food additives that have been tested and shown to be safe to use have been given an E number. • It is a code for determining what type of additive it is. • Manufacturers must include the E number OR chemical name in the ingredients list. • Additives are not all bad! Ascorbic acid E300 is vitamin C! • Some foods claim to be free of artificial colours etc, but if the chemical CAN be found in naturally occuring items it is called a natural additive even if it has been man made!

  6. Additives

  7. Chromatography of food colourings • Food colourings mixtures of dyes, they are water soluble. • As water soaks up the paper, the food colouring dissolves in the solvent and rises up the paper. • More soluble dyes move further up the paper • They are separated according to their solubility in water. • Chromatography can be used to identify which dyes are in a particular food colouring.

  8. Workbook pages 89 + 90