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Food Science

Food Science. What’s in your food?. Learning objectives. Understand what food additives are and why they are used. Preservation. Need to make food last longer – preserve it Salt (remove water) Vinegar (pickling) Alcohol (kill microbes) Knowledge of chemistry

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Food Science

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  1. Food Science What’s in your food?

  2. Learning objectives • Understand what food additives are and why they are used

  3. Preservation • Need to make food last longer – preserve it • Salt (remove water) • Vinegar (pickling) • Alcohol (kill microbes) • Knowledge of chemistry • Also use chemistry to improve flavours or appearance

  4. Anti-oxidants Stop food reacting with oxygen Goes brown Flavourings Gives a certain taste or smell Enhancers – MSG Thickeners Help foods mix Sweeteners Artificial No energy Food additives

  5. Food additives • Substance added to a food • Food additive • Approved for use in Europe • Given an ‘E’ number • Identify them rather than name them • Eg.E102 is tartrazine (yellow colouring) E220 is sulphur dioxide (preservative) • Six types of additive

  6. Food additives

  7. Food additives

  8. Others not on the list • 901 = beeswax – glazing agent • 904 = shellac – glazing agent • 910 = L-cystiene – improving agent used in bread… made from human hair!!!

  9. What is a food additive and why might they be used? • How does the system used in Europe identify additives?

  10. Detecting additives • Food scientists – investigate what has been added • Complicated versions of simple techniques • Chromatography • How well something dissolves in a solvent • Solubility determines how far they move across a surface • Separation technique

  11. Investigating food dyes • Test a selection of food dyes with chromatography • Which dyes are pure and which are mixtures? • What are the component colours of each dye? • Solvent = water, matrix = paper

  12. Identifying ingredients • Separated by chromatography • Identified by comparing to known ingredients • Compare chromatogram • Hi-tech – mass spectrometer • Compares relative atomic mass • Chemical make up can be indentified

  13. Learning outcomes • Why are food additives used? • What qualities might be enhanced? • How can food be preserved? • How are additives labelled?

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