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Food additives

Must be approved by the EU. May only be used if they fulfill acceptable and useful functions. They must be safe to use. There must be a technological need for their use.   Their use must not mislead the consumer, i.e. issues related to the nature, freshness, quality of ingredients used.

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Food additives

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  1. Must be approved by the EU. May only be used if they fulfill acceptable and useful functions. They must be safe to use. There must be a technological need for their use.   Their use must not mislead the consumer, i.e. issues related to the nature, freshness, quality of ingredients used. They must be of benefit to the consumer. Food additives

  2. Direct additives, which are added to foods for specific reasons, e.g. to improve colour, flavour, keeping quality, nutritive value or physical condition (texture). Indirect additives, which become part of a product due to handling, packaging or storage, e.g. contaminants. Types of food additives

  3. Increase shelf life (preservatives). Reduce risk of food poisoning (preservatives). Prevent waste (preservatives). Make food more appetising (colouring). Improve taste (flavouring). Improve texture (physical conditioning agents). Ensure consistency of quality. Inhibit action of enzymes and micro-organisms. Maintain or improve nutritive value. Increase variety of food available throughout the year. Advantages of food additives

  4. Bulking agents can deceive consumers. Side effects, e.g. allergies, hyperactivity, toxin build-up. Bulking agents can deceive consumers. Some additives destroy nutrients, e.g. sulphur dioxide destroys vitamin B. Sweeteners can leave a bitter aftertaste, e.g. saccharine. Cumulative effects on humans are unknown. Disadvantages of food additives

  5. An E number is a reference numbergiven to food additives that have passed safety tests and have been approved for use throughout the European Union (EU). What is an E number?

  6. Classification of additives

  7. Natural additives are those that occur naturally in plants or animals, e.g. green colouring made from chlorophyll. Artificial additive, which are either: Nature identical– identical to natural additives but synthetically produced, e.g. ascorbic acid identical to vitamin C Synthetically madefor a particular purpose, e.g. esters, which add flavour. Additives come in two forms

  8. Colourings (E100 ̶̶ 199) Note: Colourings are not permitted in fresh meat, fish, poultry, vegetables, baby food, bottled water, tinned, tomatoes, pasta and bread. Others, like butter, can only have permitted colours, such as carotene, added to them.

  9. Preservatives (E200 ̶ 299) Note: Preservatives are not permitted in baby foods

  10. Antioxidants (E300 ̶ 399) NOTE: BHA / BHT are not permitted in baby foods

  11. Flavourings (no E numbers) Note: In some people the consumption of MSG can result in headaches, palpitations, chest and neck pains and dizziness; for this reason it must be listed on the label. It is not permitted in baby foods

  12. Sweeteners (E900 ̶ 999) Note: Sweeteners are not permitted in baby foods

  13. Physical conditioning agents

  14. Physical conditioning agents (cont.)

  15. Nutritive additives are nutrients added to food during manufacture. The foods are then called fortified food. The function of nutritive additives/supplements is to: Replace nutrients lost in processing Increase nutritional value Increase sales Imitate another food, e.g. TVP resembles meat. Nutritive additives/supplements

  16. Key words for revision • Additives • Antioxidants • Artificial • Colourings • Direct additives • E numbers • Emulsifiers • Flavour enhancers • Indirect additives • Natural • Nutritive additives • Physical conditioning agents • Preservatives • Sweeteners

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