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  • Food Additives Used in Foods l9

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    Rajan Sundra
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    Food additives are added to foods for six main reasons: 1) To maintain product consistency and prevent separation, 2) To improve or maintain nutritional value by adding vitamins and minerals, 3) To maintain palatability and prevent spoilage through the use of preservatives and antioxidants, 4) To provide leavening for cakes and biscuits, 5) To control acidity and alkalinity for proper flavor and color, and 6) To enhance flavor and impact desired color. Additives such as emulsifiers, stabilizers, thickeners, and anticaking agents help maintain texture and consistency, while preservatives and antioxidants prevent spoilage from microbes and rancidity.

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    Food additives are added to foods for six main reasons: 1) To maintain product consistency and prevent separation, 2) To improve or maintain nutritional value by adding vitamins and minerals, 3) To maintain palatability and prevent spoilage through the use of preservatives and antioxidants, 4) To provide leavening for cakes and biscuits, 5) To control acidity and alkalinity for proper flavor and color, and 6) To enhance flavor and impact desired color. Additives such as emulsifiers, stabilizers, thickeners, and anticaking agents help maintain texture and consistency, while preservatives and antioxidants prevent spoilage from microbes and rancidity.

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    10 views2 pages

    Food Additives Used in Foods l9

    Uploaded by

    Rajan Sundra
    Food additives are added to foods for six main reasons: 1) To maintain product consistency and prevent separation, 2) To improve or maintain nutritional value by adding vitamins and minerals, 3) To maintain palatability and prevent spoilage through the use of preservatives and antioxidants, 4) To provide leavening for cakes and biscuits, 5) To control acidity and alkalinity for proper flavor and color, and 6) To enhance flavor and impact desired color. Additives such as emulsifiers, stabilizers, thickeners, and anticaking agents help maintain texture and consistency, while preservatives and antioxidants prevent spoilage from microbes and rancidity.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
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    FOOD PRESERVATION BY ADDING FOOD ADDITIVES (USED IN FOODS) Additives are used in foods for six main reasons

    :1. To maintain Product Consistency Emulsifiers give products texture and prevent them separating.

    Stabilizers and thickeners gives smooth uniform texture. Anticaking agents help substances such as salt to flow freely 2. To Improve or Maintain Nutritional Value Added vitamins and minerals to common foods e.g milk, cereal, margarine to make up for those likely to be lacking in a persons diet or lost in processing. 3. Helped reduce malnutrition

    To Maintain Palatability and Wholesomeness Preservatives retard product spoilage caused by moulds, bacteria, fungi or yeast. Antioxidants prevents :Fats and oils becoming rancid or developing an off-flavor Cuts fresh fruits from turning brown when exposed to air

    4.

    To Provide Leavening Leavening agents that release acids when heated can react with baking soda to help cakes, biscuits to rise during baking

    5.

    Control Acidity / Alkalinity Help modify the acidity and alkalinity of foods for proper flavor, taste and color.

    6.

    To Enhance Flavor or Impact Desired Color Many spices and natural and synthetic flavors enhance the taste of foods Colors enhance the appearance of certain foods to meet consumer expectations

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