GROUP 1

1.ANTICAKING AGENTS - are used to

prevent the formation of lumps (caking).

2.ANTIMICROBIAL AGENTS - are

preservatives used in food to longer the shelf life
of the specific products for consumption.

3.ANTIOXIDANTS - control the oxidation and

slow down the spoilage of food especially those
that are high on fats and oils.
Antioxidants that have been evaluated by the
food and Drugs Administration of the United
States of America and most widely used are
tertiary butylhydoquinone (TBHQ), butylated
hydroxyanisole (BHA), butylated hydroxttoluene
(BHT), and propyl gallate. These antioxidants are
cheaper and can be easier to process than
natural antioxidants. It must be used in approved
quantities to become safe and effective.

In the Philippines. The Department of Health

monitors and safeguards the public for improper
use and risk of food additives to our health.
4. EMULSIFIERS are used in food by enchancing its texture and
consistency especially in margarine and salad dressing.

5. FIRMING AGENTS are food additives used to precipitate residual

pectin and strength the foods structure and prevent its collapse
during processing.

6. FLAVOR ENCHANTERS are added to processed food to improve

its quality or taste.

7. FOOD ACIDULANTS are acidic substances that act as control

agents to alter pH levels in beverages and sweet.

In making tomato products, citric acid is used to keep

canned tomatoes firmer textures as well as reducing the pH level
to assist with the sterilization process when canning.
8. FOOD COLORS are and dye. Pigment, or other substance that
can impart color to a food.

In United States of America, there are seven artificial colorings

that are permitted in food listed as follows:

FD & Blue No.1 (Brilliant Blue)

FD & Blue No.2 (Indigotine)
FD & C Green No.3 (Fast Green)
FD & C Red No.40 (Allura Red)
FD & C Red No.3 (Erythrosine)
FD & C Yellow No.5 (Tartrazine)
FD & C Yellow No.6 (Sunset yellow)

Two more colors are added only to specific food. Orange B

is used only for hotdogs and sausage and citrus red 2 is for
coloring orange peels.

9. HUMECTANTS are substance used to reduce the loss of

moisture in foods.
10. LEAVENING AGENTS are responsible for the rise of the
dough in pastries and cakes.

11. NUTRIENT SUPPLEMENTS or enrichment can be called as

food fortification.

12. PH control agents – are used to alter or control the acidity or

alkalinity of afoot to prevent it from dying out.

13. SEQUESTRANTS improve the quality and stability of the

food products.
14. STABILIZERS smoothen the texture of the food and give a
definite body to the food.
15. SWEETENERS are substances used to sweeten food or
drink other than sugar.
The two types of sweeteners are the nutritive and nonnutritive
sweeteners.
a. NUTRITIVE SWEERENERS, also known as caloric
sweeteners or sugars, provide energy in the form of
carbohydrates such as fructose and honey.
b. NONUTRITIVE SWEETENENERS are type of sweetener
that contains no calories especially for those who are in a
diet. Aspartame and saccharin are example of this.