Food Additives

Purpose of using food additives 1. Food colouring can be found in cakes. Offsetting colour loss due to light, air, extremes of temperature, moisture, and storage conditions.

Masking natural variations in colour. Enhancing naturally occurring colours. Providing identity to foods. Protecting flavours and vitamins from damage by light. ** Decorating purposes such as cake icing

2.Seasoning is the process of adding or improving flavor of food. Seasonings include herbs, spices, and all other condiments (which may themselves be referred to as "seasonings"). Salt may be used to draw out water, or to magnify a natural flavor of a food making it richer or more delicate, depending on the dish. For instance, kosher salt (a coarser-grained salt) is rubbed into chicken, lamb, and beef to tenderize the meat and improve flavor. Other seasonings like black pepper and basil transfer some of their flavor to the food. A welldesigned dish may combine seasonings that complement each other. In addition to the choice of herbs and seasoning, the timing of when flavors are added will affect the food that is being cooked.

3.When used as an ingredient in food, it is intended to curb effusion or effervescence in preparation or serving. Antifoaming agents are included in a variety of foods such as Diet Pepsi, Diet Coke, Sprite, and chicken nuggets in the form of polydimethylsiloxane (a type of silicone). Antifoaming agents are also used medicinally to relieve bloating, because they cause small bubbles to coalesce into large bubbles, which are passed more easily. A familiar example is the drug Simethicone, which is the active ingredient in drugs such as Gas-X.

Types of food additives, their examples and functions 1. A food additives is a natural or synthetic substance which is added o food to (a) (b) Improve the taste, texture or appearance of a food. For example, beeswax coated on apples is used to improve their appearance. Preserve and extend food storage life. For example, sulphur dioxide is added to some meat products such as sausage meat to prevent microbial growth. 2. Food additives that are commonly used are : -Preservatives -Antioxidants -Flavourings -Stabilisers -Thickeners -Dyes or colourings

3. Preservatives (a) longer. Preservatives are substances added to food to slow down or prevent the growth of bacteria or fungi, so that the food can be kept

b)Freezing and refrigeration are alternative ways to preserve meats

instead of using nitrite and nitrate.

4. Antioxidants

(a) (b) (c)

Food containing fats and oils are oxidised to unpleasantApples or potatoes will turn brown when exposed to the air. Antioxidants are added to food to prevent oxidation that

smelling acid (rancid) on exposure to the air.

causes rancid fats and brown fruits. 5.Flavouring agents : To make food taste better.

6.Stabilizers :

stabilizers

- Chemicals that are added to enable oil and water in the food to mix together properly in order to form emulsion of water and oil.

7.Thickening agents :

-Chemicals that are added to food to thicken the liquid and to prevent the food from becoming liquid.

8.Dyes :

Chemicals that are added to food to give them colour so as to improve their appearance.

-The uses of food additives:-=) These are the five main reasons: -To control food texture: Emulsifiers, stabilizers and thickeners can give food an even texture. They help keep ingredients and flavors blended in the product.

- To improve nutritional value: Nutrients are added to foods to replace those that were lost during processing. When nutrients are added that were never in the food, the foods are said to be fortified. This process of adding nutrients to foods helped reduce malnutrition.

- To maintain freshness and safety: Some additives are called preservatives. These are used to prevent spoiling in foods that may exposed to air, mold, and bacteria. The US Food and Drug Administration, known as FDA, has classed some food additives as "generally recognized as safe." This is known as GRAS. BHA and BHT are classed GRAS.-

To help foods rise and control the acid-base balanced of food: Leavening agents cause baked goods, such as bread, to rise. Other additives, such as yeast and sodium bicarbonate, help control the acidity and alkalinity of foods, which affect the flavor, taste, and color.

-To improve flavor and color: Natural and artificial colors enhance the appearance and taste of certain foods.

THE DISADVANTAGES OF USING FOOD ADDITIVES

Food additives serve a very useful purpose: They ensure that your food lasts longer and conserves its flavor, texture and color. Some additives even help maintain the original nutritional value of the food so that it doesn't dissipate as the food gets older. As many benefits as food additives have, however, they also have a good number of disadvantages.

CAN CAUSE ALLERGIES

A number of additives can cause allergic reactions. The two most widely artificial colorings -- Red 40 and Yellow 5 -- are also the most likely additives to cause allergy-like reactions and hypersensitivity. They can also cause hyperactivity in some children. Red 40 and Yellow 5 are widely used in everything from pet food and sausages to soda, candy and pastries. Other food additives that are known to cause allergic reactions in some people include the artificial coloring carmine, tragacanth gum and sodium benzoate.

CANCER RISK
The position of the FDA is that none of the food additives on the market are dangerous. Small studies and organizations like the Center for Science in the Public Interest disagree. The most controversial additive is the artificial sweetener aspartame, used to sweeten diet soda, chewing gum and some desserts. In a few small studies, rats that consumed aspartame developed cancer. Other additives that might cause cancer---or have been shown to cause cancer in animals---include coloring Blue 1 and 2, Yellow 5 and 6, the antioxidant butylated hydroxyanisole, the artificial sweeteners cyclamate and acesulfame-K, and anti-caking agent bromate. It's likely that the amount of these additives present in foods is too small to cause any harm. However, it's difficult to say what will happen in the long-term.

THEY TRICK THE EYE

Much of the enjoyment of food comes from the way it looks. The problem is that once you can freeze or process some of the foods, they lose their original color. To make the product more enticing, manufacturers sometimes add coloring. For example, Florida oranges sometimes have Citrus Red 2 artificial coloring added to make them look brighter. Many fruit drinks also make use of food colorings, as do some precooked meats, soy sauce and even beer. The bright colors might make you believe you're eating something healthier, while in reality you might be drinking diluted juice that's full of sugar. Always check labels to see the nutritional content of a product before you buy it.

THEY REPLACE REAL INGREDIENTS

The flavor enhancer monosodium glutamate, or MSG, helps bring out the flavor of the foods it is used in. The problem with this is that manufacturers can reduce the amount of the real ingredient and still have the same strong flavor in the final product. So a can of chicken soup could contain very little chicken, and an orange juice cocktail might contain very little to no real oranges.

Personal Advice Do not take much food with food additives to avoid cancer and allergies.