1. Food Additives

2. 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).

3. 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.

4. 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

5. 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.

6. 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.

7. 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.

8. 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.

9. Disadvantages of additives
Growing concern about allergies and hyperactivity in children.
Possible link to other dietary diseases.
Generally only found in processed food

10. 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

11. Key terms – write your own definition
Fortified
Novel foods
Food additive
Permitted additive
E-numbers