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    Food Additives

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    Jermaine Domingo
    This document provides an introduction to food additives, including preservatives, antioxidants, emulsifiers, stabilizers, and E numbers. It aims to explain why additives are added to foods and characterize the various types. Preservatives help prevent spoilage in processed foods by inhibiting microbial growth. Antioxidants prevent oxidation and rancidity. Emulsifiers and stabilizers are important for processed foods as they help maintain consistency and structure. E numbers are codes used on food labels to identify permitted additives in the European Union. While additives allow for longer shelf life and consistent quality, processed foods without them may not be safe to eat. A practical investigation of emulsifiers and stabilizers is discussed to observe their effects

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    Food Additives

    Uploaded by

    Jermaine Domingo
    16 views18 pages
    This document provides an introduction to food additives, including preservatives, antioxidants, emulsifiers, stabilizers, and E numbers. It aims to explain why additives are added to foods and characterize the various types. Preservatives help prevent spoilage in processed foods by inhibiting microbial growth. Antioxidants prevent oxidation and rancidity. Emulsifiers and stabilizers are important for processed foods as they help maintain consistency and structure. E numbers are codes used on food labels to identify permitted additives in the European Union. While additives allow for longer shelf life and consistent quality, processed foods without them may not be safe to eat. A practical investigation of emulsifiers and stabilizers is discussed to observe their effects

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    Food additives

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    This document provides an introduction to food additives, including preservatives, antioxidants, emulsifiers, stabilizers, and E numbers. It aims to explain why additives are added to foods and characterize the various types. Preservatives help prevent spoilage in processed foods by inhibiting microbial growth. Antioxidants prevent oxidation and rancidity. Emulsifiers and stabilizers are important for processed foods as they help maintain consistency and structure. E numbers are codes used on food labels to identify permitted additives in the European Union. While additives allow for longer shelf life and consistent quality, processed foods without them may not be safe to eat. A practical investigation of emulsifiers and stabilizers is discussed to observe their effects

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    Download as pdf or txt
    16 views18 pages

    Food Additives

    Uploaded by

    Jermaine Domingo
    This document provides an introduction to food additives, including preservatives, antioxidants, emulsifiers, stabilizers, and E numbers. It aims to explain why additives are added to foods and characterize the various types. Preservatives help prevent spoilage in processed foods by inhibiting microbial growth. Antioxidants prevent oxidation and rancidity. Emulsifiers and stabilizers are important for processed foods as they help maintain consistency and structure. E numbers are codes used on food labels to identify permitted additives in the European Union. While additives allow for longer shelf life and consistent quality, processed foods without them may not be safe to eat. A practical investigation of emulsifiers and stabilizers is discussed to observe their effects

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    of 18

    PART 1

    FOOD
    PRESERVATIVE
    S & E NUMBERS
    FOOD ADDITIVES

    Aims
    To explain why additives are added to food
    characterize the various types of food
    additives
    introduce the E numbers used on food
    labels
    Preservatives
    What are Preservatives?

    What are traditional preservative?


    PROCESSED FOODS
    What are processed foods?
    ANTIOXIDANT
    What are Antioxidant?
    What are flavourings?
    Is it okay to add flavours to
    processed foods?
    Yes or No
    Explain why
    What are Emulsifiers And
    Stabilizers?
    How important are they?
    • Basic Mayonnaise -To scale this recipe up or
    down, the ratio is one yolk per cup of oil
    • Ingredients
    • 1 egg yolk
    a heavy pinch of salt
    a pinch of sugar
    a few grinds of black pepper (use white if you
    don’t want black specks in your mayonnaise)
    1 teaspoon vinegar
    1 teaspoon lemon juice
    About 1 cup neutral oil
    What are Emulsifiers And
    Stabilizers?
    What are E Numbers?
    What are E Numbers?
    Is it safe to eat processed foods
    without E Numbers?
    YOUR TASK
    Recap last lesson
    Review Practical
    • Which is the best preservative and why?
    • Which is the best antioxidant and why?
    • Make a note of your observations and
    results in a table and write an evaluation
    and conclusion for your investigation.
    Investigating Emulsifiers And
    Stabilizers
    Make suggestions for improvement
    Practical Activity
    Discuss practical activity

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