9

Guided Learning Activity Kit

Quarter 2- Week 3

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Consumer Chemistry – Grade 9
Guided Learning Activity Kit
Evaluation of the Use of Food Preservatives and Artificial Sweetening Agents
Quarter 2- Week 3

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Guided Learning Activity Kit Development Team

Writer: Manilyn Adalla-Raboy
Editor: Michael Flor D. Favo
Reviewers: Vergel A. Gargallo
Hazel F. Luna
Ailyne T. Renojo
Graphic Artist:
Management Team: Leonardo Zapanta, EdD, CESO V
Michelle A. Mejica, EdD
Manolito Basilio, EdD
Garry Achacoso
Rachel C. Diviva EdD
Evelyn A. Tarrayo, EdD

Printed in the Philippines by Department of Education

Region III
Schools Division of Zambales
Zone 6, Iba, Zambales
Tel./Fax No. (047) 602 1391
E-mail Address: zambales@deped.gov.ph
Website: www.depedzambales.ph
 EVALUATION OF THE USE OF FOOD
PRESERVATIVES AND ARTIFICIAL
SWEETENING AGENTS

Introduction

What do you think are the uses of preservatives? In the previous lesson, you
have been introduced to the basic concepts of food preservatives and artificial
sweetening agents.

In this lesson, you will learn about the different uses and applications of food
preservatives and artificial sweetening agents. You will also learn about the
guidelines set by the Food and Drug Administration (FDA) regarding the general
principles for the use of food additives.

The use of additives like food preservatives and artificial sweetening agents
play an important role in extending the shelf-life of food products. This is essential
nowadays especially in the times of emergency like natural calamities and pandemics
where people have lesser time to cook food and just rely on packaged or processed
foods.

Learning Competency

Evaluate the use of food preservatives and artificial sweetening agents.

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 Objectives

At the end of this guided learning activity kit, you are expected to:

1. list common food preservatives and artificial sweetening agents;

2. explain the uses of food preservatives and artificial sweetening agents;
3. evaluate the Guidelines on the Use of Food Preservatives as set by Bureau
of Food and Drugs; and
4. value the importance of food preservatives and artificial sweetening
agents.

Review

Directions: Recall the previous lesson on the Chemical Properties of

Preservatives and Sweeteners by completing the Main Idea-Supporting Details
Graphic Organizer.

MAIN IDEA

Since you have learned about the different examples of food preservatives in
the previous lesson, it is time for you to learn about the different uses of food
preservatives and artificial sweeteners.

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 Discussion

Food Preservative

Microbes are present everywhere. They are microscopic and easily multiply
with favorable conditions like proper temperature and adequate moisture. These
microbes can cause food spoilage but with the help of food preservatives, the threat
of microbes will be limited keeping the food fresh.
Generally, food preservatives are used to preserve nutritional characteristics
and appearance and to prolong the time of storage.
Here are some examples of common preservatives, their uses, and sample food
or products.

Table 1. Uses of common preservatives

Common
Use/s Food/Product
Preservatives
Butylated Used to keep foods High-fat food like butter, meat, and
hydroxyanisole from going rancid baked goods, as well as cereals, snacks,
(BHA) dehydrated potatoes, beer, and chewing
gum
Butylated Keeps food from Cereals, shortenings, and foods high in
hydroxytoluene changing the flavor, fats and oils
(BHT) color, and odor
Sodium Nitrate Help reduce color Used as a preservative in many cured or
changes and prevents smoked meats, such as bacon, jerky, deli
botulism meats, and smoked salmon
Sulfites Prevent discoloration Beer, cocktail mixes, processed baked
and browning in food goods, pickles, olives, salad dressing,
products powdered sugar, lobster, shrimp
scallops, canned clams, fruit fillings,
fruit juices, and potatoes
Sodium Benzoate Inhibits the growth of Used in carbonated drinks, fruit juices,
bacteria, mold, and pickles, salsa, and dip
yeast in acidic
conditions
(source: www.chemistryindustry.biz)

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Artificial Sweeteners
Do you love sweet foods? The desire for sweet foods is common to Filipinos.
Craving for sweets like chocolates or ice cream is one of the comfort foods for almost
all people.
One of the essential flavoring substances is sugar. Aside from adding
sweetness to food, it is also a source of energy. However, several health problems are
related to consuming an excess amount of sugar like tooth decay, diabetes, and
obesity. With the increasing cases of health problems related to sugar intake, the
rise of alternatives to sugar has therefore been developed. People supported these
non-caloric artificial sweetening agents especially those who are diabetics.
These artificial sweetening agents taste like natural sugar but have no food
value. Since these are non-caloric, no added sugar intake to people who love sweets
but are diabetics. Aside from these, artificial sweetening agents are being used to
enhance the flavors of beverages, foods, and other cooking and baking products.

Table 2. Descriptions and uses of commonly known artificial sweetening agents

Artificial Descriptions Use
Sweetener
Saccharine  The first artificial sweetener that Used as a sugar substitute in
was invented coffee, baked goods, cereals, or
 250 - 500 times sweeter than sugar fruits
 Zero nutritional value
 No calories
Aspartame  120 - 200 times sweeter than sugar Used in diet soda, sugar-free ice
 Calorie count almost zero cream, low-calorie fruit juice,
yogurt
Sucralose  It has a disaccharide structure Used in cooking, baking, and in
wherein three molecules of hydroxyl products that need a longer shelf
group were replaced by three life
chlorine atoms
 320-750 times sweeter than sugar
cane
 Non-caloric
Acesulfame  It is around 200 times sweeter Used for beverages, including
potassium than sugar soda, fruit juices, non-
 Sweet taste without adding calories carbonated drinks, and alcoholic
 It is stable when heated drinks; baked goods; toothpaste
and mouthwash
Neotame  It is partially absorbed in the small Used as a tabletop sweetener;
intestine but is rapidly metabolized baked goods, soft drinks,
and excreted in urine and feces chewing gum, frozen desserts,
 7000 times sweeter than sucrose processed fruits
(source: www.chemistryindustry.biz)

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General Principles for the Use of Food Additives
According to Article II, Section 15, of the 1987 Constitution it is the duty and
responsibility of the Department of Health Bureau of Food and Drugs (BFAD) to
“protect and promote the right to health of the people and instill health
consciousness among them.” The Department of Health Bureau of Food and
Drugs, now known as the Food and Drug Administration (FDA), follows a strict
implementation of measures to ensure the quality standards and safe supply of foods
for the Filipino people.
On October 18, 2006, Bureau Circular No. 2006-106 was released by the
Bureau of Food and Drugs on General Guidelines for the Use of Food Additives.

1. Only those food additives which present no appreciable risk to the health of the
consumer at the proposed level of use as found by the Joint FAO/WHO Expert
Committee on Food Additives (JECFA) and/or other internationally recognized
bodies shall be endorsed and included in the APPENDIX, after proper
evaluation by DOH-BFAD. The number one concern of the World Health
Organization (WHO) and in cooperation with the Food and Agriculture
Organization (FAO) of the United Nations is to ensure that humans are free
from health risks upon consumption of food additives. International expert
scientific group – JECFA is responsible for the risk assessment of additives.
Only food additives that passed the safety assessment of JECFA will be allowed
to be used considering also the authorized levels for specific foods.

2. The use of a food additive is justified only when any or all of the following
condition exists:

2.1 That it results in an advantage on the part of the food, such as the lengthening
of shelf life, enhance nutritional quality, etc.;

2.2 That it does not present an appreciable health risk to consumers;

2.3 That it does not mislead the consumer;

2.4 That it serves one or more of the technological functions and only where these
objectives cannot be achieved by other means which are economically and
technologically practicable.

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 Aside from ensuring that consumers are free from health risks in consuming
foods with additives, another guideline to consider is the justification for the use of
a certain additive. These uses of additives may include;
(1) lengthening of shelf life (benzoates, potassium sorbate, potassium citrate,
and sodium diacetate)
(2) enhance nutritional quality (vitamins, fatty acids, minerals)
(3) keeping quality and stability of food (acesulfame potassium, aluminum
ammonium sulfate, ammonium carbonate)
3. The Permitted Levels of Use of Food Additives. The primary objective of
establishing permitted levels of use of food additives in various food groups is
to ensure that the intake of additives does not exceed the acceptable daily
intake (ADI). The primary way of evaluating and assessing the use of additives
is in determining the acceptable daily intake (ADI) or the amount of additives
in food or beverages. The consideration to take into account is if the estimated
value of additives present in food is safe for daily intake. Let us say, for
instance, acesulfame potassium, an additive that functions as sweetener and
flavor enhancer that is present in dairy-based drinks, flavored and/or
fermented drinks (e.g., chocolate milk, cocoa, eggnog, drinking yogurt, whey-
based drinks) has an ADI of 0 - 15 mg/kg bodyweight only.
4. Good Manufacturing Practice (GMP). All food additives subject to the provisions
of this circular shall be used under conditions of good manufacturing practice,
which include the following:
4.1 The quantity of the additive added to food shall be limited to the lowest
possible level necessary to accomplish its desired effect; unless specifically
limited by this Circular for or to a specific application;
4.2 The quantity of the additive that becomes a component of food as a result of
its use in the manufacturing, processing, or packaging of food and which is not
intended to accomplish any physical or other technical effects in the food itself,
is reduced to the extent reasonably possible; and
4.3 The food additive is of food-grade quality and is prepared and handled in the
same way as a food ingredient. The Current Good Manufacturing Practice
regulations describe the right conditions and practices that are necessary for
the manufacturing, processing, packaging, or storage of food to ensure its
safety and wholesomeness. It covers matters including appropriate personal
hygienic practices, design and construction of a food plant and maintenance of
plant grounds, plant equipment, sanitary operations, facility sanitation, and
production and process controls during the production of food.

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 For instance, the CGMP regulations for iron-supplements make sure that
a product is a food-grade iron, safe for use, well-packed, sealed, and has the
ingredients and strength it claims to have. The packaging should also contain
the manufacturing and expiration dates of the product.

5. Specifications for the Identity and Purity of Food Additives. Food additives used
in accordance with this Circular should be of appropriate food-grade quality
and at all times conform with the applicable Specifications of Identity and
Purity recommended by the Codex Alimentarius Commission, JECFA or, in the
absence of such specifications, by responsible international regulating bodies.
In terms of safety, food-grade quality is achieved by compliance with the
specifications as a whole and not merely with individual criteria.

The identification criterion is generally qualitative. This provides part of

the means for defining the specified additive. Typically, this section includes
solubility in water, solubility in organic solvents, color reactions, absorption
spectra, and pH values. Identification test procedures, in addition to the details
of the apparatus and reagents, the analytical procedure, the method for
calculating results, and the basic principle behind the analytical method is also
described in full.

The purity of the additive including limits on impurities and criteria for
microbiological purity is taken into consideration. “Limits for trace impurities
and other parameters relating to purity, for example, physical properties, are
based on the information available on the manufacturing process at the time
the specifications were prepared. Limits are set to be consistent with good
manufacturing practice and to help assure safety, taking into account the use
of the additive” ("Food Safety And Quality" 2020).

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 Activities

General Directions: Write all your answers on a separate sheet of paper.

Guided Practice 1
Part A: WHERE DO I BELONG?

Directions: Refer to the word box below and identify whether the word/s is/are
example/s of food preservatives or artificial sweetening agents.

PRESERVATIVES ARTIFICIAL
SWEETENERS

Butylated hydroxyanisole (BHA) Butylated hydroxytoluene (BHT)

Aspartame Sucralose
Acesulfame potassium Sodium nitrate
Sodium benzoate Saccharine
Neotame Sulfite

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Part B: PRESERVE MY SWEETNESS

Directions: List examples of Preservatives (Task A) and Artificial Sweetening Agents

(Task B) and then write the uses of each.

Task A

Preservatives Uses

Task B

Artificial Sweeteners Uses

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Guided Practice 2
Part I: Fill in the blanks to complete the Guidelines set by the Bureau of Food and
Drugs on the use of Food Preservatives. Refer to the word box below.

Codex Alimentarius Commission use in the manufacturing

enhance nutritional quality JECFA
Identity and Purity of Food Additives lengthening of shelf life
processing packaging
Good Manufacturing Practice (GMP) acceptable daily intake (ADI)
permitted levels DOH-BFAD
no appreciable risk

1. Only those food additives which present ______________to the health of the
consumer at the proposed level of use as found by JECFA and/or other
internationally recognized bodies shall be endorsed and included in the
APPENDIX, after proper evaluation by _________.

2. The use of a food additive is justified only when any or all of the following
condition exists:

2.1 That it results to an advantage on the part of the food, such as

_______________________, _______________ etc.;
2.2 That it does not present an appreciable health risk to consumers;
2.3 That it does not mislead the consumer.

3. The Permitted Levels of Use of Food Additives. The primary objective of

establishing __________________ of use of food additives in various food groups
is to ensure that the intake of additives does not exceed the
______________________.

4. _______________________________. All food additives subject to the provisions of

this circular shall be used under conditions of good manufacturing practice.

4.1 The quantity of the additive added to food shall be limited to the lowest
possible level necessary to accomplish its desired effect; unless
specifically limited by this Circular for or to a specific application;

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 4.2 The quantity of the additive that becomes a component of food as a
result of its_________________________, _____________________ , or
__________________ of foods and which is not intended to accomplish
any physical, or other technical effect in the food itself, is reduced to
the extent reasonably possible; and,
4.3 The food additive is of food grade quality and is prepared and handled
in the same way as a food ingredient.
4.4 Specifications for the ________________________________. Food additives
used in accordance with this Circular should be of appropriate food
grade quality and at all times conform with the applicable
Specifications of Identity and Purity recommended by the
_________________, ____________ or, in the absence of such
specifications, by responsible international regulating bodies. In terms
of safety, food grade quality is achieved by compliance with the
specifications as a whole and not merely with individual criteria.

Part II:

Answer the question that follows and be guided with the rubric in the
assessment.

Based on BUREAU CIRCULAR No. 2006-106 issued on October 18,

2006, how does the Bureau of Foods and Drugs evaluate the use of
additives?

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Independent Practice

SEARCH AND TELL

Directions: Look for packaged foods or canned goods in your kitchen and fill in the
table below. Answer the Guide Questions that follow.

Name of Product Expiration Date Preservatives/ Use of

Artificial Preservatives/
Sweetener Artificial
Sweetener

Process Questions:

1. What are the common preservatives/ artificial sweetening agents used on

packaged or canned goods?

2. What is the importance of food preservatives and artificial sweetening agents

as food additives?

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 Assessment

Performance Task: Choose one from the food products you listed in the Independent
Practice. Cut-out the food label (Ingredients part) of the food wrapper and paste it on
a separate sheet of paper. Then perform the following:

1. Highlight the food preservatives and artificial sweetening agents.

2. Make 3-5 sentences to describe the importance of food preservatives and
artificial sweetening agents in the chosen product in terms of:

a. quality of food including taste, color, and odor; and

b. expiration date.

Your performance will be assessed based on the following rubrics.

Criteria 5 3 1

Content Demonstrate an Demonstrate a good Show some

excellent understanding of misunderstanding
understanding of the topic. of the topic.
the topic.

Organization All information is Some information is There is no clear

relevant and relevant and introduction,
presented presented logically. structure, or
logically. conclusion.

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 Reflection

Aha! And Huh?

After completing the lesson, write two (2) “Ahas” (something you learned) and two
(2) “Huhs” (things you still have questions about).

AHA!

1. _____________________________________________________________________

_____________________________________________________________________

2. _____________________________________________________________________

_____________________________________________________________________

HUH?

1. _____________________________________________________________________

_____________________________________________________________________

2. _____________________________________________________________________

_____________________________________________________________________

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 References

2020. Https://Www.Toppr.Com/. Accessed November 4.

https://www.toppr.com/ask/question/what-are-artificial-
sweetening-agents-give-two-examples/.
Anand, S.P, and N Sati. 2020. "ARTIFICIAL PRESERVATIVES AND THEIR
HARMFUL EFFECTS: LOOKING TOWARD NATURE FOR SAFER
ALTERNATIVES | INTERNATIONAL JOURNAL OF
PHARMACEUTICAL SCIENCES AND RESEARCH". Ijpsr.Com.
Accessed November 4. https://ijpsr.com/bft-article/artificial-
preservatives-and-their-harmful-effects-looking-toward-nature-for-
safer-alternatives
"BUREAU CIRCULAR No. 2006 - 016". 2006. Ww2.Fda.Gov.Ph.
https://ww2.fda.gov.ph/attachments/article/19772/BC%202006-
016.pdf.
"Cgmps For Food And Dietary Supplements". U.S. Food And Drug
Administration, 2020. https://www.fda.gov/food/guidance-
regulation-food-and-dietary-supplements/current-good-
manufacturing-practices-cgmps-food-and-dietary-supplements.
"Food Additives". Who.Int, 2020. https://www.who.int/news-room/fact-
sheets/detail/food-additives.
"Food Safety And Quality". 2020. Fao.Org. http://www.fao.org/food/food-
safety-quality/scientific-advice/jecfa/jecfa-additives/about/en/.

Hoory, Leeron. 2020. "Are Preservatives Bad For You? The Difference Between
Natural And Artificial Preservatives And What It Means For Your
Health". Insider. https://www.insider.com/are-preservatives-bad-
for-you

Philippines, Created. 2020. "Philippine History 101: As Told Through Our

Food | Edukasyon.Ph". Edukasyon.Ph. Accessed November 4.
https://blog.edukasyon.ph/commune/philippine-history-101-as-
told-through-our food/

Sharma, Shanjay. 2015. Citeseerx.Ist.Psu.Edu.

https://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.735.3
047&rep=rep1&type=pdf.

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TASK B Guide Practice 1
Artificial Uses PART A
Sweetener Preservatives Sweeteners
Saccharine Used as a sugar substitute in Butylated Sucralose
coffee, baked goods, cereals, or hydroxyanisole
fruits (BHA)
Aspartame Used in diet soda, sugar-free ice Butylated Saccharine
cream, low-calorie fruit juice, hydroxytoluene
yogurt (BHT)
Sucralose Used in cooking, baking, and in Sodium benzoate Aspartame
products that need a longer shelf Sulfite Neotame
life Sodium nitrate Acesulfame
Acesulfame Used for beverages, including potassium
potassium soda, fruit juices, non-carbonated
drinks, and alcoholic drinks;
baked goods; toothpaste and PART B
mouthwash
Neotame Used as a tabletop sweetener; TASK A
baked goods, soft drinks, chewing Preservatives Uses
gum, frozen desserts, processed Butylated hydroxy Used to keep foods
fruits anisole (BHA) from going rancid
Butylated Keeps food from
Guided Practice 2 hydroxytoluene changing the flavor,
Part I color, and odor
1. no appreciable risk, DOH-BFAD Sodium Nitrate Help reduce color
changes and
2. the lengthening of shelf life, enhanced prevents botulism
nutritional quality Sulfites Prevent
discoloration and
3. permitted levels, acceptable daily intake
browning in food
(ADI)
products
4. Good Manufacturing Practice (GMP), use Sodium Benzoate Inhibits the growth
in the manufacturing, processing, packaging of bacteria, mold,
and yeast in acidic
5. Identity and Purity of Food Additives,
conditions
Codex Alimentarius Commission, JECFA
Part II
Answers may vary
Independent Activity
Answers may vary.
Assessment
Answers may vary.
Key to Corrections
 Acknowledgment

The Schools Division of Zambales would like to express its heartfelt gratitude
to the following, who in one way or the other, have contributed to the successful
preparation, development, quality assurance, printing, and distribution of the
Quarter 2 Guided Learning Activity Kits (GLAKs) in all learning areas across grade
levels as a response to providing the learners with developmentally-appropriate,
contextualized and simplified learning resources with most essential learning
competencies (MELCs)-based activities anchored on the principles of guided learning
and explicit instruction:

First, the Learning Resources (LR) Development Team composed of the writers
and graphic artists for devoting much of their time and exhausting their best efforts
to produce these indispensable learning kits used for the implementation of learning
delivery modalities.

Second, the content editors, language reviewers, and layout evaluators

making up the Division Quality Assurance Team (DQAT) for having carefully
evaluated all GLAKs to ensure quality and compliance to DepEd standards;

Third, the Provincial Government of Zambales, for unceasingly extending its

financial assistance to augment the funds for the printing of these learning resources
for use by learners and parents at home;

Fourth, the teacher-advisers and subject teachers, in close coordination with

the school heads, for their weekly distribution and retrieval of the GLAKs and for
their frequent monitoring of the learners’ progress through various means; and

Finally, the parents and other home learning facilitators for giving the learners
the needed guidance and support for them to possibly accomplish the tasks and for
gradually helping them become independent learners.

To deliver learning continuity in this challenging circumstance would not be

possible without your collective effort and strong commitment to serving our
Zambaleño learners.

Again, our sincerest thanks!

The Management Team

 For inquiries or feedback, please write or call:

Department of Education – Region III - Schools Division of Zambales

Learning Resource Management Section (LRMS)
Zone 6, Iba, Zambales
Tel./Fax No. (047) 602 1391