Classification of Food Preservatives: Complete the crossword puzzle below.

O
O S
X M
BU R I A L P O F P
D O T R I
A T I E C
HE A T I NG T C E K
I I Z L
T OX I C I N H I B I T I O N
N G N N
N G G
H
I
D E H Y D R A T BI O N

T
I R R A D I A T I IO N
 emulsifier
flavor enhancer
thickener
humectant agent
bulking agents
antioxidant
preservative
vitamins
artificial sweetener
Food bleaching agent
color retention agent
firming agent
enzymes
flour treatment
Food acid
 Food Additives

Any of assorted chemical substances

added to foods to supply specific
desirable effects. Additives such as salt,
spices, and sulfides have been handed
down since times of yore to preserve
foods and make them more eatable
 Many modern products, like low-calorie, snack, and ready-to-eat
convenience foods, would not be possible without food additives. Food
additives are substances add up to food to keep up flavor or intensify its
taste and appearance.
 CLASSIFICATION OF FOOD ADDITVES

Acids: Food acids are added to make flavors “sharper”, and

act as preservatives and antioxidants. Common food acids
include vinegar, citric acid, tartaric acid, malic acid, fumaric
acid, and lactic acid.

Acidity regulators: Acidity regulators are used to change or
otherwise control the acidity and alkalinity of foods
 CLASSIFICATION OF FOOD ADDITVES

Anticaking agents: Anticaking agents keep powders such as

milk powder from caking or sticking..
Antifoaming agents: Antifoaming agents reduce or prevent
foaming in foods.
Antioxidants: Antioxidants such as vitamin C act as
preservatives by inhibiting the effects of oxygen on food and
can be beneficial to health
 CLASSIFICATION OF FOOD ADDITVES

Bulking agents: Bulking agents such as starch are additives

that increase the bulk of a food without affecting its
nutritional value
Food coloring: Colorings are added to food to replace colors
lost during preparation, or to make food look more attractive
and appealing.
Color retention agents: In contrast to colorings, color
retention agents are used to preserve a food’s existing color.
 CLASSIFICATION OF FOOD ADDITVES

 Emulsifiers: Emulsifiers allow water and oil to remain mixed together in

an emulsion, as in mayonnaise, ice cream, and homogenized milk.
 Flavors: Flavors are additives that give food a particular taste or smell,
and may be derived from natural ingredients or created artificially.
 Flavor enhancers: Flavor enhancers enhance a food’s existing flavors.
They may be extracted from natural sources (through distillation,
solvent extraction, maceration, among other methods) or created
artificially.
 CLASSIFICATION OF FOOD ADDITVES

Flour treatment agents: Flour treatment agents are added

to flour to improve its color or its use in baking.
Glazing agents: Glazing agents provide a shiny appearance
or protective coating to foods. Humectants: Humectants
prevent foods from drying out.
Tracer gas: Tracer gas allows for package integrity testing
preventing foods from being exposed to atmosphere, thus
guaranteeing shelf life.
 CLASSIFICATION OF FOOD ADDITVES

 Stabilizers: Stabilizers, thickeners, and gelling agents, like agar or

pectin (used in jam for example) give foods a firmer texture. While they
are not true emulsifiers, they help to stabilize emulsions.
 Sweeteners: Sweeteners are added to foods for flavoring. Sweeteners
other than sugar are added to keep the food energy (calories) low, or
because they have beneficial effects for diabetes mellitus and tooth
decay and diarrhea.
 Thickeners: Thickeners are substances which, when added to the
mixture, increase its viscosity without substantially modifying its other
properties
Common substances used in food preparations.

1.Vitamins, minerals and amino acids nutritional supplements

2.Preservatives  prevent spoilage caused by bacterial decay and growth of molds.
( Benzoic acid, citric acid, sodium nitrate, sodium chloride, potassium sorbate, sulfur
dioxide.
3.Artificial Colors and flavors, and sweeteners  used to improve the appearance
and flavor of food.
4.Emulsifiers  allow one liquid to mix or blend with another liquid. (Lecithin,
polysorbate and propylene glycol)
5.Antioxidants chemicals added to maintain freshness by preventing the oxidation
process. ( Propyl gallate, butlylated hydroxyanisole (BHA), and butylated
hydroxytoluene (BHT)
6.Stabilizers thickeners  used to alter the texture of food and make it smoother. (
DEXTRIN, GELATINE, VEGETABLE GUM, SEAWEED EXTRACTS
in the society.
 Assessment

Modified True or False: Write T if the statement is true, if the statement is false, change the
underlined word to make the statement true.

T
___________________1. Fast food is the term given to food that can be prepared and served very
quickly.
Preservatives Additives extend the storage/shelf life of food by stopping bacteria and
___________________2.
molds from spoiling/degrading them and making them unsafe for
consumption.
Slows down
___________________3. Preservation of food is the process of treating and handling food to stop or
greatly speed up spoilage caused by microorganisms.
Osmosis
___________________4. Salting or curing draws moisture from the meat through a process of
diffusion.
T
___________________5. Junk food is an informal term applied to some foods which are perceived to
have a little or no nutritional value.
 What are Preservatives?

Chemicals added to maintain color and freshness of food and

drink products.

"Preservative" means a substance which when added to food,

is capable of inhibiting, retarding or arresting the process of
fermentation, acidification or other decomposition of food.
 What’s the big deal?

Preservatives or antimicrobial agents play an important role in

today’s supply of safe and stable foods
Some preservatives are known to be harmful to the human body but
are added anyways because they are cheap.
Some are classified as carcinogens or cancer causing agents.
 Some of the commonly used preservatives

– such as sulfites, nitrate, and salt – have been used for centuries in
processed meats and wine

Classification of Preservative: - :

1) Class I Preservatives
2) Class II Preservatives
 Class I Preservative shall be:-

Class I preservatives in any food is not restricted unless

otherwise provided in the rules.
 Common salt ( NaCl) - Honey
 Sugar - Edible oils
(V)
 Dextrose

 Glucose/Syrup

 Spices

 Vinegar
 Sodium Chloride

Sodium chloride has been used for centuries to prevent

spoilage of foods
Fish, meats and vegetables has been preserved with salt
Today, salt is used mainly in combination with other
processing methods
The antimicrobial activity of salt is related to its ability to
reduce the water activity (aw) thereby influencing microbial
growth
 Glucose

Most abundant sugar in nature

Fruits -“grape sugar

“Dextrose” b/c it is dextrorotatory

Carbohydrates converted to glucose
Produces energy for our cells
Circulating carbohydrate
Blood sugar
 LIQUID GLUCOSE

LIQUID GLUCOSE or Corn Syrups are purified

concentrated aqueous solution of polysaccharides
obtained from partial (controlled) hydrolysis of
maize starch.
The solids are composed of various carbo-hydrates;
dextrose, maltose and higher polysaccharides.
 Benzoic Acid

Benzoic acid occurs naturally in many types of

berries, plums, prunes, and some spices
As an additive, it is used as benzoic acid or as
benzoate
 Parabens

Parabens are more active against molds and yeast

than against bacteria, and more active against gram-
positive than gram-negative bacteria
They are used in fruitcakes, pastries, and fruit fillings
 Sulfites

Sulfur dioxide and sulfites have long been used as

preservatives
Serving both as antimicrobial substance and as
antioxidant
Sulfur dioxide is a gas that can be used in compressed
form in cylinders
It is liquid under pressure of 3.4 atm and can be
injected directly in liquids
It can also be used to prepare solutions in ice cold
water
It dissolves to form sulfurous acid
 Colas

High Fructose Corn Syrup

Carmel Color
Phosphoric Acid
 High Fructose Corn Syrup

Metabolized by liver, can lead to liver damage and

even liver failure
Functional bowel disease
Hypertensive
Rots teeth
 Caramel Color

Brown color made from burnt sugar

Preservative effect
Exempt from regulation
 Phosphoric Acid

Acidifying agent
Rots teeth
Cause calcium loss
Rust remover
High blood pressure
 Diet Coke

More of previous ingredients + …

Aspartame
Potassium Benzoate
Citric Acid
 Aspartame

Outlawed in some countries

Hard of hearing
Blindness
Convulsions
High blood pressure
Liver Cancer
 Potassium Benzoate

Allergies
Asthma
Skin reactions
Hyperactivity
Gastric irritation
Migraines
 Citric Acid

Acidifying agent
Made from fruit juice
NO known side effects!!
Top 10 Toxic Foods, Preservatives &
Additives
 Top 10 Toxic Foods, Preservatives &
Additives
1. Soft Drinks, Sport Drinks and Sugar Sweetened Beverages
2. Refined Sugar
3. MSG (or Monosodium Glutamate)
4. Genetically Modified Organisms (GMOs)
5. BHA/BHT
6. Sodium Nitrate and Nitrite
7. Caffeine
8. Brominated vegetable oil (BVO)
9. Partially Hydrogenated Vegetable Oil
10. Pesticides
1. Soft Drinks, Sport Drinks and Sugar Sweetened Beverages

Soft drinks have artificial sweeteners

(Saccharin, NutraSweet, Aspartame)
that are small quantities of poison
because these alter brain
neurochemistry. These drinks also
have high fructose corn syrup that
has mercury and over time damages
body cells.
 2. Refined Sugar

High consumption of sugar, and

the corresponding elevated insulin
levels, can cause weight gain,
bloating, fatigue, arthritis,
migraines, lowered immune
function, gallstones, obesity,
breast cancer, gum disease and
cavities, and cardiovascular
disease. It’s best to use raw cane
sugar as much as possible.
 3. MSG (or Monosodium Glutamate)

 MSG is used to flavor food, since food no longer has real

flavor because of over cooking and a variety of chemicals
and pesticides used and lack of any nutrients left in over
farmed soil - destroys nerve cells in the brain but the
authorities don’t seem to care much since MSG may be
hidden in infant formula
 This stuff is harmful because, it inhibits natural growth
hormone and dramatically promotes irreversible obesity.
Other reactions include headaches, nausea, weakness, a
burning sensation in the back of neck and forearms,
wheezing or difficulty in breathing, and changes in heart
rate, pulse rate, and/or heart palpitation.
 4. Genetically Modified Organisms (GMOs)

GMOs are plants or animals that have had their

DNA modified.
the majority of the corn, soybean, cotton, and
canola crops are now genetically modified, and one
or more of these can be found in nearly every
processed food.
Testing that has been done in the past has
shown GMOs can increase food toxicity, allergy
susceptibility, immune suppression, resistance to
antibiotics, and the incidence of cancer
 5. butlylated hydroxyanisole (BHA), and
butylated hydroxytoluene (BHT)

BHA/BHT or simply fried oil has been used and

left to cool and then re-heated and used again –
like they do in some restaurants. What does this
do? Not a whole lot except: affects sleep, increases
appetite without the body needing food/energy,
and, long term, can liver and kidney damage,
baldness, behavioral problems, cancer, fetal
abnormalities, and growth retardation. Although
there is no actually evidence, but I believe
personally that it would even lead to mental
retardation.
 6. Sodium Nitrate and Nitrite

These are preservatives that are added to canned

foods and processed foods in particular processed
meat products such as bacon, corned beef, ham, hot
dogs, luncheon meats, and sausage, yeah the lovely
sausage.
7. Caffeine - In particular from coffee and processed tea-bags
(but excluding most organic teas in particular GREEN TEA
which is actually anti-oxidant)

 Natural caffeine (coffee, cocoa, tea) in moderation (1-3

small cup of coffee/tea per week) is fine for most people.
Caffeine as an additive which is added to soft drinks, gum,
diet pills, and pain relievers is an addictive stimulant that
causes calcium to be excreted from the bones, which can
lead to osteoporosis, and can increase infertility. At higher
doses, caffeine can cause birth defects, miscarriage, heart
disease, depression, behavioral changes, and insomnia.
Withdrawal symptoms include headaches, irritability,
sleepiness and lethargy.
 8. Brominated vegetable oil (BVO)

Brominated vegetable oil is used to keep flavor oils

in soft drinks in suspension. Bromate, the main
ingredient of BVO, is a poison. Just two ounces of a
2% solution of BVO can severely poison a child. In
adults, this additive reduces immune defenses and
depletes histamine, which can lead to allergic
reactions.
 9. Partially Hydrogenated Vegetable Oil

Partially Hydrogenated Vegetable Oil is made by

reacting vegetable oil with hydrogen. When this
occurs, the level of polyunsaturated oils (good fat) is
reduced and trans fats are created. Trans fats can be
found in foods such as vegetable shortening, some
margarines, crackers, candies, baked goods, cookies,
snack foods, fried foods, salad dressings, and
many processed foods. They are associated with
heart disease, breast and colon cancer,
atherosclerosis and elevated cholesterol.
 10. Pesticides

 Many experts claim that less than 10% of pesticides have been tested to
have very little major effect on humans but that said, pesticides
accumulate in our bodies over time and in fact 99% of mothers’ milk in
the United States, for example, contains dangerous levels of
dichlorodiphenyltrichloroethane (DDT). All of us also have measurable
levels of polychlorinated biphenyls (PCBs), dioxin, heptachlor,
chlordane, aldrin, dieldrin, and other pesticides in our bloodstream.
 And since our bodies cannot remove these chemicals, over time, they
weaken our endocrine, reproductive, circulatory, immune, and central
nervous systems. As a result, our likelihood of having heart
disease, cancer, and allergies is greatly increased. Pesticide
accumulation also undermines our ability to resist infectious
organisms, may impair fertility, and contributes to miscarriages and
birth defects
 What to do?

 Drink lots of pure water or spring water to flush out toxins from your
body and have some fresh raw vegetable juices to replace
the minerals that you lose by drinking lots of water. Sleep at least 8-9
hours per day to strengthen your body’s immune system. Exercise to
relax your body and mind. Also important, the less TV you watch, the
less you will be exposed to food advertising, and the less processed
food you will eat. And finally, be mindful of what you eat. All of this will
not start from day one for everybody but you can do all of these step by
step and before long you are doing all to keep your body healthy and
yourself out of hospital.