Essay on Food Additive

1630 Words Mar 11th, 2011 7 Pages
The use of food additives is an emotional topic which continues to provoke consumer concern. Despite modern-day associations food additives have been used for centuries. Food preservation began when man first learned to safeguard food from one harvest to the next and by the salting and smoking of meat and fish. The Egyptians used colors and flavorings, and the Romans used saltpeter (potassium nitrate), spices and colors for preservation and to improve the appearance of foods. Cooks regularly used baking powder as a raising agent, thickeners for sauces and gravies, and colors, such as cochineal, to transform good-quality raw materials into foods that were safe, wholesome and enjoyable to eat. The overall aims of traditional
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Sulphites also have antioxidant properties. * Calcium propionate
Prevent bread and baked foods turn out of shape. * Nitrates and nitrites (sodium and potassium salts)
Used as a preservative in processed meats such as ham and frankfurters to keep the products safe by preventing the growth of botulinum bacteria, Clostridium botulinum, this is highly pathogenic.
Antioxidants prevent the oxidation of foods that results rancidity or discoloration. They are used in baked foods, cereals, fats, oils and salad dressings. The major fat soluble antioxidants are: * Tocopherols, BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene)
These protect edible fats, vegetable oils and salad dressings from turning rancid. * Ascorbic acid Preserve the color of freshly cut fruits and vegetables.

Emulsifier and Stabilizer
The purpose of these food additives is to maintain consistent texture and to prevent the separation of ingredients in such products as margarine, low-fat spreads, ice cream, salad dressings and mayonnaise. Many reduced-fat and low-fat versions of common foods are dependent on this technology. Any recipe that requires the mixing of ingredients that normally do not mix, such as fat and water, need emulsifiers and stabilizers to impart and maintain the desired consistency. * lecithin, mono- and digycerides.
Color is one of the first and most

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