Additives Used in Large Scale Production

Additives can be; Natural – extractions from plants or animals e.g. beetroot juice or vitamin C synthetic/nature identical – have the same chemical structure as natural additives but made in a laboratory Chemical/artificial – made by scientists e.g. saccharin

Why are they added? Additives are used in small quantities to preserve, colour, enhance the flavour & add nutritional value to food products There are over 300 listed additives that are continual reviewed to ensure they are safe (& 3000 flavourings) Additives are shown by name or E number on packaging, an E number shows that it has passed the European Community Safety Standards

What do they do? Preservatives Colours sweeteners Anti-oxidants Emulsifiers & stabilizers Flavour enhancers Thickeners Gelling agents Raising agents Anti-caking agents Flour improvers nutrients

What do they do? Preservatives – added to extend the shelf life by preventing the growth of microbes. Processed foods with a long shelf life often have preservatives added unless they have be preserved by another method such as freezing, canning or drying Colours – added to make food more attractive or to replace the colours lost during processes Sweeteners – either intense such as saccharin used in low sugar products-only a small amount is needed or bulk such as hydrogenated glucose syrup which is used in the same quantities as sugar

What do they do? Anti-oxidants – added to stop fats becoming rancid & prevents from slow enzymic browning Emulsifiers and stabilizers – added to allow fats & oils to mix with water to make low fat spreads & salad dressings Flavour enhancers – added to replace flavour lost during processing or to add flavour Thickens – which are used to thicken liquids Gelling agents added to change the consistency of food e.g. sweets & jams

What do they do? Raising agents – added to give a lighter texture to baked good Anti-caking improvers – added to stops dry ingredients from sticking together Flour improvers – helps the properties of flour Nutrients – used to enrich certain foods & to replace nutrients lost during processing

Type, E numbers, found in; Preservatives – E200s – soft drinks, processed meats & cheeses, dried fruit, dehydrated vegetables, beer, wine Colours – E110s – fruit yogurts, sweets, gravy mix Anti-oxidants – E300-E321– veg oils, packet desserts, margarine Emulsifiers & stabilizers – E322-E499 – chocolate, powdered milk, cheese, mayonnaise Flavour enhancers – E600s/flavourings/natural flavours – sweets, spicy food products, herby food products, soups snacks Thickeners – sauces, salad dressings, syrups, Gelling agents – i.e. E440 which is pectin used in jams Raising agents – sodium bicarbonate Anti-caking agents – calcium silicate – flour, packet soups & desserts, cocoa powder Flour improvers – ascorbic acid (vitamin C) – strong flour Nutrients – vitamins & iron

Advantages of food additives Many foods would not exist without additives Prevents food spoilage Prolongs shelf life Increases or maintains the nutritional value Improves appearance Improves flavour can help the processing Can help the preparation

Disadvantages of food additives Long-term effects of consuming additives are not always known Some people are sensitive to additives The could be unnecessary Some people do not like chemicals being put in their food They could be used to mask inferior food