Food Additives

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Food Additives:

Food Additives Integrated Science II

Why do we use additives more now than we did in the past?:

Why do we use additives more now than we did in the past?

The public has come to expect food from farmers, processors, truckers and retailers to be wholesome and free from microbes, toxins, pesticides and drug residues.:

The public has come to expect food from farmers, processors, truckers and retailers to be wholesome and free from microbes, toxins, pesticides and drug residues.

Wholesome:

Wholesome High in nutritional value Good taste Long shelf life Safe Sensory pleasing

Conditions that affect Wholesome:

Conditions that affect Wholesome Temperature sanitation storage Packaging age Preservation techniques

Definition:

Definition Food Additives are any substances that become part of a food product. Food Additives can be intentional or unintentional.

Intentional additives::

Intentional additives: Enrichment – restore lost nutrients to food Fortification – increase nutritional value of food

Unintentional Additives::

Unintentional Additives: Insecticides Fungicides Herbicides Plant Growth Regulators Hormones and Antibiotics

Functions/Purposes::

Functions/Purposes: Prolong shelf life Change/preserve color Enhance flavor Improve nutritional value

Functions/Purposes: cont.:

Functions/Purposes: cont. Compensate for vitamin and mineral deficiencies Maintain freshness Prevent spoiling Facilitate food processing

Delaney Clause, 1958:

Delaney Clause, 1958 No substance known to cause cancer in animals or humans at any dose level shall be purposefully added to food.

Improper Uses:

Improper Uses To disguise faulty or inferior products To deceive consumers To destroy nutritional value

Improper Uses:

Improper Uses To produce effects that can otherwise be achieved safely

Government Agencies:

Government Agencies United States Department of Agriculture – assess food safety United States Food and Drug Administration – approve food crops

Food additives:

Food additives Benefits, risk and types.

Benefits:

Benefits Reduce food spoilage Maintain nutrient quality Lower food costs Reduce occurrence of disease

Risks:

Risks Cancer, birth defects, allergies, and health problems can result. Oil is soluble in body fat. The cost of food production increases for farmers.

Types of Additives:

Types of Additives Antioxidants Prevent fats and oils from spoiling Coloring Agents Improve color of processed foods

Types of Additives:

Types of Additives Emulsifiers/Stabilizers Prevent mixed foods from separating Preservatives Prevent the growth of spoilage organisms

Types of Additives:

Types of Additives Sweeteners/Flavor Enhancers Bring out the taste of foods