1 / 8

May 11, 2009

May 11, 2009 . Warm Up: What are food additives? Today Food Additives Notes Begin Food Additives Assignment. What are food additives?. Food Additive: substance added to food to enhance flavor, color, texture or keep qualities. Substance that becomes part of a food during processing.

amanda
Download Presentation

May 11, 2009

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. May 11, 2009 • Warm Up: What are food additives? • Today Food Additives Notes • Begin Food Additives Assignment

  2. What are food additives? • Food Additive: substance added to food to enhance flavor, color, texture or keep qualities. Substance that becomes part of a food during processing. • Intentional additives: are added on purpose to perform specific functions, listed on labels, actual ingredient • Incidental additives: have no function in the finished food, become part of a food through some phase of agricultural production, or of processing, packaging or storage. Ex: oil that a food is cooked in

  3. Functions • Appearance and Taste: Coloring agents, flavorings, flavor enhancers and sweeteners improve taste and appearance • Freshness: Preservatives prevent spoilage of fats, help retain natural color and slow spoilage • Nutritional Content: Improve the nutritional content value of foods through fortification and enrichment of important vitamins and minerals

  4. Functions Continued • Processing and Manufacturing: stabilizers, thickeners, Textures and emulsifiers help to make food products that blend, mix, and bake successfully with the body and texture that is desired

  5. Types of Additives • Anticaking Agents: prevents lumping or caking of finely powdered • Antioxidants: Delay or prevent food products from turning rancid or browning • Emulsifiers: help to evenly distribute tiny particles of one liquid into another • Flavor enhancers: supplement or enhance the original taste or aroma • Flavorings: Heighten natural flavor or restore flavors lost in processing

  6. More Additives • Humectants: cause food product to retain moisture • Leavening Agents: affect cooking results, texture and volume of products • Maturing and Bleaching Agents;Dough conditioners: accelerate the aging process of the food product as well as improve its baking qualities • Nutrients: Enrich or fortify a food product to maintain or improve nutritional content

  7. Additives Continued • PH control agents: change or maintain the acidity or alkalinity in food or drink products • Preservatives: prevent food from spoilage, extend shelf life and protect natural flavor and color, prevent chemical reactions that cause food to deteriorate • Stabilizers, thickeners, texturizers: Impart body, improve consistency or texture, stabilize emulsions and affect mouthfeel • Sweeteners: make the smell or taste of food more agreeable or pleasurable

  8. Assignment • You may work alone or with a partner • Create an “Intentional Food Additives” Informational Brochure • Describe each of the 14 types of food additives • For each type give 2 specific food additives used (example: Color: Red Dye No. 5) • For each type of food additives show an example of a food product it is used in (Example: Fruit Snacks) • As always: Be Creative! Use Color and Pictures

More Related