logging in or signing up Food Additives tkkao Download Post to : URL : Related Presentations : Let's Connect Share Add to Flag Embed Email Send to Blogs and Networks Add to Channel Copy embed code: Embed: Flash iPad Dynamic Copy Does not support media & animations Automatically changes to Flash or non-Flash embed WordPress Embed Customize Embed URL: Copy Thumbnail: Copy The presentation is successfully added In Your Favorites. Views: 99 Category: Entertainment License: All Rights Reserved Like it (0) Dislike it (0) Added: June 26, 2011 This Presentation is Public Favorites: 0 Presentation Description No description available. Comments Posting comment... Premium member Presentation Transcript Food Additives: Food Additives Integrated Science IIWhy 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 pleasingConditions that affect Wholesome: Conditions that affect Wholesome Temperature sanitation storage Packaging age Preservation techniquesDefinition: 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 foodUnintentional Additives:: Unintentional Additives: Insecticides Fungicides Herbicides Plant Growth Regulators Hormones and AntibioticsFunctions/Purposes:: Functions/Purposes: Prolong shelf life Change/preserve color Enhance flavor Improve nutritional valueFunctions/Purposes: cont.: Functions/Purposes: cont. Compensate for vitamin and mineral deficiencies Maintain freshness Prevent spoiling Facilitate food processingDelaney 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 valueImproper Uses: Improper Uses To produce effects that can otherwise be achieved safelyGovernment Agencies: Government Agencies United States Department of Agriculture – assess food safety United States Food and Drug Administration – approve food cropsFood additives: Food additives Benefits, risk and types.Benefits: Benefits Reduce food spoilage Maintain nutrient quality Lower food costs Reduce occurrence of diseaseRisks: 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 foodsTypes of Additives: Types of Additives Emulsifiers/Stabilizers Prevent mixed foods from separating Preservatives Prevent the growth of spoilage organismsTypes of Additives: Types of Additives Sweeteners/Flavor Enhancers Bring out the taste of foods You do not have the permission to view this presentation. In order to view it, please contact the author of the presentation.