Food Additives
What are food additives Processed foods often contain small amounts of ingredients, added to extend their shelf life, or improve; colour, flavour, texture or nutritional value Additives can be natural or synthetic (chemical).
Safety of additives All additives are tested for safety, then registered and given an E-number which means they can be used in countries of the European Union. Only permitted additives can be used by food manufacturers.
Why are they used? Advantages of additives are: Improve the shelf life – that is the length of time it is safe to eat. Improve the organoleptic qualities (flavour, appearance, appearance, colour, aroma) of the food. Improve the consistency of the food. Increase nutritional value. A much wider variety of foods is available. Additives allow consumers to store food for longer periods, which means that shopping can be done when it is convenient
Types of additives Preservatives Antioxidants Colours Prevent decay and make food safe to eat for longer. Examples are; bacon, sausages, cooked meats. Antioxidants These prevent fats and oils becoming rancid. Examples are; cakes, biscuits and pastries. Colours Adds colour to make food look attractive or replace colour lost during processing. Examples are yogurts, tinned peas, soup, sweets.
Types of additive Flavourings Flavour enhancers Used to add flavour to foods. Examples are ice-cream, chocolate mousse, crisps, soft drinks. Flavour enhancers These give a more intense flavour to foods such as meat and ready meals (monosodium glutamate). Sweeteners (saccharin) give food a sweeter flavour than sugar and are used in ‘sugar free’ products.
Types of additive Emulsifiers Stabilisers Are used to mix water and oil together in a stable solution and prevents them separating. Examples are salad dressings, mayonnaise and low fat spread. Stabilisers Similar to emulsifiers and are used to prevent foods separating. Examples are cook-in sauces and yogurts.
Nutritional supplements These are additives which enrich foods. Calcium is added by law to white bread, along with iron, thiamin and nicotinic acid. Vitamins A and D are added to margarine. Iron is added to some breakfast cereals. Vitamin C is added to some fruit juices and other products. Glucose and minerals are added to sports drinks.
Disadvantages of additives Growing concern about allergies and hyperactivity in children. Possible link to other dietary diseases. Generally only found in processed food
Novel foods Quorn and tofu are novel foods made from myco-protein – developed in the late 1960’s. Low in fat and high in protein. Suitable for vegetarians
Key terms – write your own definition Fortified Novel foods Food additive Permitted additive E-numbers