Food Technology- Additives (Specification)

Food Technology- Additives (Specification)

1. Functions in the diet

   • smooth and consistent texture
     • emulsifiers
     • stablizers and thickeners
     • anticaking agents to allow free movement of mxiture
   • Improve and preserve nutrient value
     • fortified with minerals, vitamins and nutrients
     • all foods with added nutrients must be labbelled
   • wholesomeness of foods
     • preservatives reduce the spoilage of food
     • help preserve flavour of the product
   • provide colour and enhance flavour
     • improve appearance
     • certain spices bring out the flavour

2. colours

   • pigment or dye
   • E100s
   • improve appearance of the product

3. Preservatives

   • prevent the growth of moulds and fungi
   • safe for human consumption
   • used commonly on canned meats

4. Sweeteners

   • tricks the mind that we are eating actual sugar
   • change texture of products
   • causes products to not dry out

5. Emulsifying agents

   • allows mixtures of different viscosities to mix

6. Flavourings and Flavour enhancers

   • taste is a mixture of aroma and flavours
   • flavourings are based on around 5- 50 ingredients.
   • best way to know is to do sensory testing

7. Antitoxidants

   • oxidation is the process of decay in foods
   • air-tight packaging can also be used
   • added to foods containing unsaturated fats

8. Fortification

   • addition of vitamin and nutrients which might of been loss (Like building a fort to protect you)