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Chemicals for Consumers

Food Additives
Done by Group 3
Adam
Caminni
Anas
Asyraf
Fahmi
What is Food Additives?!!!?!!?!?!?!?
Wikipedia:
Substances added to food to preserve flavor or
enhance its taste and appearance.
Textbook:
Added to food so that they last longer, make food
more appetizing and delicious.
Types of FOOD ADDITIVES
Type of food additive Examples
Preservatives Sodium Nitrite, sodium benzoate
Antioxidants Ascorbic Acid
Flavouring agents Monosodium Glutamate (MSG,
Ajinomoto), aspartame,
Stabilizers and thickening agents Acacia gum,
Dyes azo compounds, triphenyl compounds

OMG!
Have to
memorize!
Preservatives
• Chemicals that are added to food to RETARD
microorganisms growth

Preserving Strawberries using Sugar

Yum Yum!
 Common Preservatives
Preservative Molecular Formula Uses
Sodium nitrite NaNO2 •To preserve meat, sausage
Sodium nitrate NaNO3 cheese…..
•Maintain meat’s natural
colour
Benzoic acid C6H5COOH •To preserve sauces, juices,
Sodium benzoate C6H5COONa jam, margarine
Sulphur Dioxide SO2 •Used as Bleaches and
Sodium Sulphite Na2SO3 antioxidants
•Maintain colour and
freshness of veggies
Prevent microorganism
growth
Antioxidants
• Antioxidants are chemicals that are added to
food, preventing oxidation of fat and oils.
• Oxidised food are rancid. Rancid food are
volatile organic compounds with bad smell-
example Butanoic Acid (C3H7COOH)

Comparison between
oxidised apple and
unoxidised
Flavoring agents

Two Types

Artificial Flavours Flavour Enhancers

Flavour Enhancer
• Little or no taste.
• Added to enhance or bring out the taste of food
• Example: Monosodium Glutamate/Ajinomoto

Malaysia’s favorite
additive: Ajinomoto
Artificial Flavours
• Includes sweeteners and peppermint, vanilla
flavours.
• Example: Aspartame, saccharin
• Some esters can also be used. Examples

Ester Benzyl Octyl Ethyl

ethanoate ethanoate ethanoate
Flavour Strawberry Orange Pineapple
Stabilisers
• Improves the texture and blending in food
• They are emulsifiers (allows water and oil to
blend)
• Ex: Gelatin, acacia gum, lecithin, pectin
• Stabilisers improves the texture of:
Thickening Agents
• Thickens the liquids in food and prevents
liquefaction.
• They absorb water, producing jelly-like
structures. Ex: Gelatin, pectin
• Used in:
Dyes (not dies) 
• Chemicals to give food colours
• Synthetic food colours are used to:
▫ Restore food colours
▫ Enhance natural colours
▫ Give colours to colourless food
• The synthetic colours used are azo and triphenyl
compounds.
• Azo compounds contain diazo group, - N = N –
• Triphenyl compounds contain 3 phenyl groups:
- C6H5
Effects of food additives: Allergy
• Food additives such as sodium sulphite, BHA &
BHT, MSG and some food colours can cause
allergic reaction.
• Example: Chinese restaurant syndrome, caused
by MSG,“Blue baby syndrome” caused by
sodium nitrate, sodium nitrite.

Allergies!!!!
Blue baby syndrome (right)
Cancer
• Some food additives can cause cancer.
• An example is Sodium Nitrite, a carcinogen.
Brain Damage
• Excessive intake of nitrites can cause brain
damage. Oxygen supply is disrupted. Brain
damage is caused. It is irreversible.

Nitrite Ion
Hyperactivity
• Tartrazine can cause hyperactivity.
• Hyperactive children are very active, and find it
difficult to sleep and are restless.
• I am hyperactive!!!WAKAKAKAKAKAKAKA!
Read The FOOD LABEL!
Advantages of using Food additives
• Prevent food spoilage
• Medical reasons

No
preservatives
Disadvantages
• As I have said, cancer, hyperactivity and allergy.
• Don’t forget Death.
Life without food preservatives

DO YOU
WANT
THESE!?
THANK YOU!
Now watch the video.