Food Additives and Emulsifiers

1. Food Additives and Emulsifiers Learning Objective Describe the role of different food additives. Explain what an emulsion is and how it works. Keywords Sodium hydrogencarbonate, emulsion, emulsifier, antioxidant, hydrophobic, hydrophilic, food additives.

2. Role of Food Additives • colours to make food look more attractive • antioxidants like ascorbic acid to prevent foods reacting with oxygen • emulsifiers like egg yolk lecithin to stop oil and water separating • flavour enhancers like monosodium glutamate to improve the taste.

3. flavour enhancers emulsifiers food additives food colours antioxidants

4. REVIEW OF LEARNING

5. bakingpowder HEAT limewater turns milky when carbon dioxide bubbles through it Practical • Clamp the test tube of baking powder at an angle above an unlit Bunsen. • Use a test tube holder to keep the tube of limewater in the position shown. • Light the Bunsen and heat the baking powder. • Let the gas released bubble through the limewater. • Remove the limewater before turning off the Bunsen. • Record your observations. • Deduce what role baking powder plays in cooking.

6. Baking powder • Baking powder is used in making cakes. • It contains sodium hydrogencarbonate. • This breaks down • (decomposes) when heated and • makes carbon dioxide. • Carbon dioxide makes the cake rise.

7. Baking powder This is a chemical change. The word equation is: sodium hydrogen carbonate sodium carbonate carbon dioxide water + + The test for carbon dioxide: Carbon dioxide turns _____ water ______. lime cloudy

8. Kasia plans to make a special cake for her mum’s birthday. She has an idea. Her hypothesis is that the cake will rise higher if she adds more baking powder to the mixture. She tests her hypothesis by making 8 small cakes. The table on the right shows her results.Plot a graph to display the results. • Explain what the results show. ____________________________________________________________________________ ____________________________________________________________________________ • Do the results support Kasia’s hypothesis? ____________________________________________________________________________ ____________________________________________________________________________

9. What do the results show? From 0-4g, the more baking powder used the more the cake rose, but from 4-6g, the more baking powder used the less the cake rose. Do the results support the hypothesis? The results support Kasia’s hypothesis from 1-4g but optimum results are achieved between 3 and 5g, so adding extra makes the results worse

10. Emulsifiers • Oil and water do not mix. • When an emulsifier is added, they mix and do not separate. • Emulsifiers are used in mayonnaise and ice cream. • One important emulsifier is lecithiin (E322)

11. How emulsifiers work Emulsifiers have molecules with two parts: A water-loving or hydrophilic end A fat-loving or hydrophobic end

12. How emulsifiers work • The hydrophilic end bonds with water molecules. • The hydrophobic end bonds with oil molecules • In this way, the oil droplets stay mixed with the water.

13. Review of Learning Five key points from the lesson are: 1. 2. 3. 4. 5.