Intentional additives are added to food for specific purposes. Intentional additives are added to food for specific purposes and are regulated by strict government purposes and are regulated by strict government purposes. Complex substances such as proteins or starch Complex substances such as proteins or starch that are extracted from other foods (for example substances produced by synthesis that may or may not occur) Substances produced by synthesis that may or may not occur in nature, such as coal tar dyes, Synthetic substances come not occur in nature, such as coal tar dyes, synthetic beta-carotene, antioxidants, preservatives and.
RestorationRestoration –– adding essential nutrients to food in food in amounts lost during processing, storage and handling. Nutritional equivalence of a replacement food Nutritional equivalence of a replacement food –– addition to a new food of nutrients found in traditional food. Fortification - Fortification - addition of one or more essentials additions of one or more essentials.
All vitamins. All products fortified with vitamins must undergo stability testing of the fortified products during the development phase. Adding minerals to food can occasionally cause problems with taste, color, odor or persistence.
Preservatives Preservatives
- Benzoic Acid Benzoic Acid
- Sulfites Sulfites
- Nitrates & Nitrites Nitrates & Nitrites
- Hydrogen Peroxide Hydrogen Peroxide
Benzoic acid (Cbenzoic acid (C66HH55COOH) occurs naturally in many COOH) is naturally present in many types of berries, plums, prunes and some spices. The later is used more often because benzoic acid The later is more often used because benzoic acid is poorly soluble in water, while sodium benzoate is poorly soluble in water, while sodium benzoate is more soluble. Once in the product, some of the salt is converted to an active form that is most active against yeast and an active form that is most active against yeast and bacteria and least active against mold.
The undissociatedThe undissociated form of benzoic acid is more form of benzoic acid is more. Often benzoic acid is used in combination with Often benzoic acid is used in combination with sorbicsorbic acid or. ParabensParabens are used in fruit cakes, pastries, and fruit are used in fruit cakes, pastries and fruit fillings.
SorbatesSorbates are commonly used in sweet wines or wines containing residual sugarsused in sweet wines or wines containing residual sugars to prevent rebound. The effective level of The effective level of sorbatesorbates in foods is in the range of 0.3 in foods is in the range of. Sulfur dioxide and sulfites have long been used as Sulfur dioxide and sulfites have long been used as preservatives, serving as both antimicrobials and as preservatives, serving as both antimicrobials and antioxidants (used in wine in Roman times).
Sulfur dioxide can also inhibit Sulfur dioxide can also inhibit nonenzymatic nonenzymatic redn.and some enzymes. Forms commonly used in foods: sulfur dioxide Forms commonly used in foods: sulfur dioxide gas, Na/K/Ca salts of sulfite (SO. All sulfur dissolved in water is known as free sulfur All sulfur dissolved in water is known as free sulfur dioxide.
Nitrate can be reduced to nitrite, which is not desirable Nitrate can be reduced to nitrite, which is not desirable in food. Nitrate is used in cheese production to prevent Nitrate is used in cheese production to prevent gas formation due to butyric acid. HH22OO22 is used to preserve cheese milk. used to preserve cheese milk.
When HWhen H22OO22 is used for cheese making, the milk is used for cheese making, the milk is treated with 0.02% H. HH22OO22 can be used for sterilization of food processing can be used for sterilization of food processing.
Enzymes Enzymes
EnzymesEnzymes
OverOver - browning of oat biscuits, browning of oat biscuits, discoloration of wheat bran, discoloration of wheat bran Cheese (useful). The source, form and legal status of the enzymes. The source, form and legal status of the enzymes. The use of immobilized enzyme allows for a simpler process. The use of immobilized enzyme allows easier process control, removal of enzyme from products, control of reusability, removal of enzyme from products, reusability and thus reduction of costs.
Disadvantages include substrate depletion, microbial growth, and substrate depletion, microbial growth, and waste disposal.
Emulsifiers
Emulsifiers - - Classification Classification
Emulsifiers - - Classification Classification
Emulsifiers - - Emulsification Emulsification
This HLB value can be used as an indicator of This HLB value can be used as an indicator of the most suitable emulsifier for that particular, the most suitable emulsifier for that particular. However, the chemical type of the emulsifier is The chemical type of the emulsifier is also important to obtain emulsion.
Emulsifiers - - Dispersion Dispersion
EmulsifiersEmulsifiers
HydrocolloidsHydrocolloids
SweetenersSweeteners
Saccharine Saccharine
It is synthesized from toluene and has a chem. It is synthesized from toluene and has a chemical formula C. It is usually available as the sodium salt and it is usually available as the sodium salt and sometimes as the calcium salt. It is the most widely used sugar because of its high It is the most widely used sugar because of its high stability and low cost.
But it has the disadvantage of a bitter metal aftertaste. But it has the disadvantage of a bitter metal aftertaste. Saccharin is not metabolized in the body, but is Saccharin is not metabolized in the body, but is excreted unchanged. Bladder tumor has been associated with saccharin Bladder tumor has been associated with saccharin intake.
Aspartame Aspartame
However, toxicity is always dose related. However, toxicity is always dose-related and large associated and large safety margins have been reported. Analysis of side effects and clinical data Analysis of side effects and clinical data suggests that aspartame is remarkably safe. Warnings on product packaging are necessary to warn. Warnings on product packaging are necessary to warn patients.
It is a potassium salt derived from It is a potassium salt derived from acetoaceticacetoacetic acid, acid, with a chemical formula of C. No adverse reactions in the body on the consumption No adverse reactions in the body on the consumption of acesulfame of acesulfame- K has been found.-K has been found. The Join FAO/WHO Expert Committee on Food The Join FAO/WHO Expert Committee on Food.
Additives (JECFA) assigned an ADI of 0.9 mg/kg body weight in 1983 Additives (JECFA) assigned an ADI of 0.9 mg/kg body weight in 1983 when acesulfame-acesulfame-K was found to be K. In the body it is not metabolized, it is quickly excreted It is not metabolized in the body, it is excreted quickly and completely, therefore it has no caloric value and it is and completely, therefore it has no caloric value and is suitable for diabetics. It is also considered not to be. It is also considered not to be cariogenic, since it is , from acute oral toxicity.
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