Consumer Chemistry
Food Preservation
L1
ADDITIVES
FOOD - any substance or mixture of solid
and/or liquid substances eaten or drunk to
nourish the body.
FOOD CHEMISTRY - the study of chemical
processes and interactions of all biological and
non-biological components of foods.
★ Fast Food
- can be prepared and served quickly
- foods sold in a restaurant or preheated with
precooked ingredients.
★ Junk Food
- perceived to have little to no nutritional value
- unhealthy when regularly eaten
★ Whole Foods
- unprocessed and unrefined
- typically do not have added ingredients such
as sugar, salt, or fat.
FOOD ADDITIVE - may be classified as direct
(intentional) or indirect (incidental), nutritive or
non-nutritive, natural or artificial.
★ Intentional Additives
- substances added on purpose for a specific
function.
★ Incidental Additives
- becomes part of the food product through
some phase of production, processing, storing,
or packing.
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★ Non-Nutritive
- additive does not contribute to the nutritive
value.
★ Nutritive
- additive contributes to the nutritive value.
★ Natural Additives
- substances are derived from natural
substances.
- e.g. annatto, chlorophyll, and carotene food
colors
★ Artificial Additives
- substances that are produced synthetically.
- e.g. saccharin and cyclamate sweeteners
USES OF FOOD ADDITIVES
ANTIMICROBIAL AGENTS - prevent spoilage of
food by mold or microorganisms.
ANTIOXIDANTS - prevents rancidity in foods
containing fats and damage to food caused by
oxygen.
ARTIFICIAL COLORS - intended to make food
more appealing and to provide certain colors
that humans associate with foods.
ARTIFICIAL FLAVORS AND FLAVOR
ENHANCERS
- the largest class of food additives; its function
is to make food taste better.
- Synthetic flavoring agents like benzaldehyde
for a cherry or almond flavor.
- Flavor enhancers (intensify the flavor of the
food): Monosodium Glutamate (MSG)
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Consumer Chemistry
Food Preservation
BLEACHING AGENTS - such as peroxides, are
used to whiten foods.
NUTRIENT ADDITIVES - are added to foods
during enrichment or fortification.
THICKENING AND STABILIZING AGENTS -
which function to alter the texture of a food
(e.g. emulsifier lecithin, which keeps oil and
vinegar blended in salad dressings, and
carrageen, which is used as a thickener in ice
cream and low- calorie jellies.)
ARTIFICIAL SWEETENING AGENTS - are
synthetic sugar substitutes, but they may be
derived from naturally occurring substances, such
as herbs or sugar itself.
NUTRITIVE:
★ Sucrose/Table Sugar
★ Agave
★ Fructose
★ Honey
★ High Fructose Corn Syrup
L2
PRESERVATIVES
Two major factors cause the foods to go bad,
oxidation and microbes.
★ Microbes like bacteria and fungi invade
food and feed off its nutrients.
★ Oxidation is a chemical change in the
food’s molecules caused by enzymes or
free radicals that turn fats rancid and
brown produce.
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EXAMPLES OF ANTIOXIDANTS:
★ Butylated hydroxyanisole - (BHA) is
useful in protecting the odor and flavor
of essential oils.
★ Butylated hydroxytoluene - (BHT)
prevents oxidative rancidity development
in oil-containing food by terminating
free radicals formed during the
autooxidation of unsaturated lipids.
★ Tertiary butyl hydroquinone - (t-BHQ)
is a highly effective antioxidant. In
foods, it is used as a preservative for
unsaturated vegetable oils and many
edible animal fats.
★ Ascorbic Acid - commonly known as
vitamin C, found naturally in foods is a
powerful antioxidant that can fight
bacteria.
L3
FOOD PRESERVATION
SHELF LIFE - defined as the length of time a
product may be stored without being unsuitable
for use or consumption.
FOOD SPOILAGE - may be defined as any
change that renders food unfit for human
consumption.
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Food Preservation

★ Sorbates
TYPES OF PRESERVATION - causes urticaria (hives) and contact
★ Physical Preservation dermatitis
-utilize physical treatments to inhibit, destroy, or
remove undesirable microorganisms without ★ Bromates
antimicrobial additives. - induces diarrhea and destroys nutrients
-Drying, Pasteurization, Refrigeration, Canning,
etc. ★ Sodium nitrate/nitrite
- can lead to stomach cancer and heart disease
★ Chemical Preservation
- the use of chemicals classified as additives, in ★ Carboxymethylcellulose
preserving food. Additives used at the food - initiates tumor production
industry level include vitamins, mold inhibitors,
bactericides, emulsifiers, minerals food coloring, ★ Propionates
flavors, and sweeteners. - increase the level of hormones that are linked
-Sugaring, Salting, Pickling, Smoking, etc. to obesity and diabetes
L5
★ Biopreservation
- the use of natural or controlled antimicrobial FOOD PROCESSING, STORAGE, AND
compounds to eliminate or influence biological UTILIZATION
populations.
- Fermentation
★ Food Processing
L4 - refers to the act of preparing raw ingredients
for cooking.
ADVERSE EFFECTS OF FOOD ADDITIVES - cutting, grinding, cooking, canning, etc.
ADVANTAGES AND DISADVANTAGES
★ Sulfur Dioxide • Making food safer and more convenient to
- leads to loss of vitamin B1 consume
- can lead to severe asthma attacks • Removing contaminants and bacteria
in people with asthma symptoms • Reducing the time and effort needed to
prepare food
★ Sodium Benzoate • Loss of nutrients
- can lead to ADHD symptoms • Addition of artificial additives
• Change in texture and taste of the food
★ Propyl Gallate
- birth complications and liver damage

★ Sulfites
- palpitations, asthma, rhinitis,
joint pain, headache

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Consumer Chemistry Migumi Luzaran
Food Preservation

★ Food Storage NOTES:

- keeping food at the correct temperature and
in the appropriate containers to prevent
spoilage.
- refrigeration, freezing, and drying.
ADVANTAGES AND DISADVANTAGES
• Extending the shelf life of food
• Reducing food waste
• Increasing the availability of food
• Loss of nutrients
• Change in texture and taste of the
food
• Need for special equipment

★ Food Utilization
- refers to the act of using up food before it
spoils.
- using up leftovers, rotating stock, first IN first
OUT). etc.
ADVANTAGES AND DISADVANTAGES
•Reducing food waste
• increasing the availability of food
• Planning of meals carefully
• Possibility of food going to waste if it is not
used in time

FOOD POISONING SYMPTOMS

★ Abdominal cramps
★ Diarrhea
★ Vomiting
★ Nausea
★ Headache
★ Loss of appetite
★ Weakness
★ Mild Fever