1. ADDITIVES Valentina Pajk & Ksenija Zupanc Slovenia

2. What are additives?  Food additives are substances added to food to preserve flavour or improve its taste and appearance.

3. Why use additives?  …to keep high quality of food  …to make the food look appealing  …to give shape and structure  …to prevent the growth of fungi, moulds and yeasts  …to prevent the oxidation of food  …to give a sharp taste to foods

4. Tyes of additives  Colours  Emulsifiers  Flavourings  Gelling Agents, Thickeners and Stabilisers  Preservatives  Sweeteners  Anti-Caking Agents  Antioxidants

5. Colours  Food look more appealing  Food cooked or processed for sale, they lose their natural colour  They cause hyperactivity

6. Tyes of additives  Colours  Emulsifiers  Flavourings  Gelling Agents, Thickeners and Stabilisers  Preservatives  Sweeteners  Anti-Caking Agents  Antioxidants

7. Emulsifiers  Keeps the mixture of oil and water stable and prevents from separating into two layers  Bread, Chewing gum, Breakfast cereals, Ice-cream, …  Propane-1,2-diol is used in cake dressings its consequences are still not known

8. Tyes of additives  Colours  Emulsifiers  Flavourings  Gelling Agents, Thickeners and Stabilisers  Preservatives  Sweeteners  Anti-Caking Agents  Antioxidants

9. Flavourings  An imitation of the flavour of a known food  Creative Flavourist  Possibility of alergies  Citric acid

11. Tyes of additives  Colours  Emulsifiers  Flavourings  Gelling Agents, Thickeners and Stabilisers  Preservatives  Sweeteners  Anti-Caking Agents  Antioxidants

12. Gelling Agents, Thickeners and Stabilisers  To give shape and structurtoe  To make food thicker  To maintain the physical and textural properties of foodstuffs

13. Tyes of additives  Colours  Emulsifiers  Flavourings  Gelling Agents, Thickeners and Stabilisers  Preservatives  Sweeteners  Anti-Caking Agents  Antioxidants

14. Preservatives  Fungistatic in action  Prevent the growth of fungi, moulds and yeasts  Control the spread of bacteria  Alfatoxins are toxic and the most carcinogenic substances known carcinogenic

15. Tyes of additives  Colours  Emulsifiers  Flavourings  Gelling Agents, Thickeners and Stabilisers  Preservatives  Sweeteners  Anti-Caking Agents  Antioxidants

16. Sweeteners  Most important flavouring substance  Source of energy  Possibilty health problems  Sugar free sweets and drinks all contain sweeteners  Saccharin and aspartam are carcinogenic carcinogenic

17. Tyes of additives  Colours  Emulsifiers  Flavourings  Gelling Agents, Thickeners and Stabilisers  Preservatives  Sweeteners  Anti-Caking Agents  Antioxidants

18. Anti-Caking Agents  added to allow them to flow  vending machine powders, milk and cream powders, grated cheese, baking powder, instant soup powders, table salt,…

19. Tyes of additives  Colours  Emulsifiers  Flavourings  Gelling Agents, Thickeners and Stabilisers  Preservatives  Sweeteners  Anti-Caking Agents  Antioxidants

20. Antioxidants  Chemicals in the food expose to oxygen in the air  Use to slow the rate of oxidation  Phosphoric acid is used in beers and vegetable oils, it causes diarrhea.

21. What are E-numbers?  A systematic way of identifying food additives  European Food Safety Authority (EFSA) SeriesFunctionExample E100ColoursE160aCarotene E200PreservativesE234Nisin E300AntioxidantsE307 Alpha- tocopherol E400+MiscellaneousE440 Pectin (stabiliser)