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    Food Additive1

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    Farhah Sun
    Food additives are used to prevent spoilage, enhance appearance and taste, and improve texture. They include preservatives like sodium nitrite which prevent bacterial growth; antioxidants like butanoic acid which slow oxidation; flavorings like MSG which enhance taste; and dyes which improve appearance. While additives help food last longer and taste better, excessive intake can cause allergic reactions, cancer, and brain or behavior issues due to compounds like sodium nitrite, BHA/BHT, and tartrazine.

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    Food Additive1

    Uploaded by

    Farhah Sun
    6 views3 pages
    Food additives are used to prevent spoilage, enhance appearance and taste, and improve texture. They include preservatives like sodium nitrite which prevent bacterial growth; antioxidants like butanoic acid which slow oxidation; flavorings like MSG which enhance taste; and dyes which improve appearance. While additives help food last longer and taste better, excessive intake can cause allergic reactions, cancer, and brain or behavior issues due to compounds like sodium nitrite, BHA/BHT, and tartrazine.

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    Food additives are used to prevent spoilage, enhance appearance and taste, and improve texture. They include preservatives like sodium nitrite which prevent bacterial growth; antioxidants like butanoic acid which slow oxidation; flavorings like MSG which enhance taste; and dyes which improve appearance. While additives help food last longer and taste better, excessive intake can cause allergic reactions, cancer, and brain or behavior issues due to compounds like sodium nitrite, BHA/BHT, and tartrazine.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    6 views3 pages

    Food Additive1

    Uploaded by

    Farhah Sun
    Food additives are used to prevent spoilage, enhance appearance and taste, and improve texture. They include preservatives like sodium nitrite which prevent bacterial growth; antioxidants like butanoic acid which slow oxidation; flavorings like MSG which enhance taste; and dyes which improve appearance. While additives help food last longer and taste better, excessive intake can cause allergic reactions, cancer, and brain or behavior issues due to compounds like sodium nitrite, BHA/BHT, and tartrazine.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Food Additives

    Uses of food additives

    Prevent the growth


    of microorganism Preventing the
    for the food to last oxidation of fats and
    longer . Adding colouring to oils by oxygen in air
    food so as to make
    the food look fresher
    , more interesting or
    more appetising

    Restoring the colour


    of food destroyed Improving the
    during food texture of food and
    processing to prevent food
    from becoming
    liquid

    Making food taste


    or smell better
    Types of food additives
    Types Of Preservatives Examples Functions
    Preservatives Sodium Nitrite - to preserve meat , sausage ,
    Sodium Nitrate cheese and dried fish
    - to prevent food poisoning in
    canned foods
    - To maintain the natural colour
    of meat and to make them look
    fresh
    Benzoic Acid
    Sodium benzoate - To preserve sauces (oyster ,
    tomato , chili) , fruit juice , jam
    and margarine
    Sulphur dioxide
    Sodium sulphite - Used as bleaches and
    antioxidants to prevent
    browning in fruit juices

    Antioxidants Butanoic acid - Added into fats , oils ,


    cakes,sausages , biscuits and
    fried food to slow down
    oxidation process
    Flavouring Agents Monosodium - Enhance flavor of food
    glutamate(MSG)

    Aspartame and saccharine - Substitute for sugars to


    (artificial sweeteners) enhance the sweetness in food
    and drinks
    Thickening Agents Gelatin & Pectin - To thicken the food and
    prevent it from liquefying
    - Absorb water to to produce
    jelly like structure
    - Added into jam and jellies set
    Stabilisers Gelatin - Enable oil and water in the
    Acacia gum food to mix together properly
    Lecithin in order to form an emulsion
    Pectin - Improve texture
    - (e.g – used in peanut butter to
    keep them smoothe and
    creamy)
    Dyes (colouring agents) Azo - Improve appearance
    Triphenyl compounds - Restore the food colour
    - Enhance natural colour
    - Give colour to colourless food
    Effects of Excessive Intake
    Symptoms Causes Diseases
    Allergy Sodium Sulphite Allergie reaction
    BHA
    BHT (antioxidant)
    MSG(flavouring ) - Chest pain
    Yellow No.5

    Sodium Nitrate & Sodium - Blue baby syndrome –


    Nitrite fatal for babies
    - Due to lack of oxygen in
    the blood
    Cancer Sodium nitrite - Contain carcinogens
    - Reacts with amines in
    food to produce
    nitrosamine causing
    cancer
    Brain damages Nitrites - Excessive intake of in
    for a prolonged time
    can cause brain damage
    Hyperactives Tartrazines - Children who are
    hyperactives become
    very active , find it
    difficult to relax or
    sleep and very restless .

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