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