Food Additive

Good Day !
Ms. Sarah Lee V. Sablayan

TLE Teacher
Group II:
Processing
Aids
1. Antifoaming Agent
- Defoamer is an antifoaming agent that
inhibits the formation of foam on the
surface of liquids by reducing the surface
tension.
Example: Dimethyl polysiloxane

2. Clarifying Agent
• are used to remove suspended solids from liquids by
inducing flocculation (the solids begin to aggregate
forming flakes, which either precipitate to the bottom
or float to the surface of the liquid, and then they
can be removed or collected).
• –Bentonite Polyvinylpyrrolidone
3. Catalyst- speed up a chemical reaction by
lowering the amount of energy you need to get one
going .
Catalysts are often used in industrial processes,
including food manufacture, to optimize
manufacturing rates and volumes.
Sulfuric acid
4. Flocculating Agent- either inorganic salts or water-
soluble organic polymers. They act by shrinking the ionic double
layer, or neutralizing the surface charge of suspended particles, or
bridging between particles. The type of flocculant used depends
on the type of solid–liquid separation being performed.
Acrylate-acrylamide
5. Lubricants, Anti-Stick - Castor Oil
c
6. Propellant and Packaging Cases- reates more
pressure to liquid food so that it will come out of their
containers and even dispense foam
-Butane; Carbon dioxide; Nitrogen

Chloropentafluoroethane
Group III:
Flavoring
Substances
1. AGAR – for Ice cream, Ice cream
mix, Ice milk , Ice milk mix
• helps gel, stabilize, texturize and thicken
beverages, baked goods, confectioneries, dairy
products, dressings, meat products and sauces
• gelatin is made from animals, agar is made from red

algae, which makes it a popular vegetarian
substitute for gelatin
2. ALGINIC –
FDA-approved food ingredient in soup and soup
mixes as an emulsifier, thickener, and stabilizer.
Infant Formula, Cottage Cheese, Creamed cottage

cheese, Ice Cream, Ice Cream Mix Sherbet
3. BHA (Beta Hydroxy acid) –
preservatives occupy the attention of attacking oxygen
molecules in a process chemists refer to as "scavenging
free radicals." As a result, the food tastes better for
longer.
for Dehydrated potato shreds, Dry breakfast cereals, Dry

mixes for beverages & desserts, Emulsion stabilizers for
shortening, Potato flakes, Potato granules, Sweet
potato flakes, Chewing gum
• 4. BHT(Butylated hydroxytoluene) –
• BHT is used in foods that contain oil and fat. It functions as an
antioxidant for preventing spoilage of fats and oils in baked goods
by binding oxygen molecules. Oxygen molecules react
preferentially with BHT rather than oxidizing the fats or oils. In
addition, this action preserves food aroma, color, and flavor.
• Emulation stabilizers for shortening , Potato flakes; Sweet potato

flakes, Chewing gum, Chewing gum base, Essential oils, citrus oil
flavours, dry flavours,Citrus oils, Partially defatted pork fatty
tissues,Vitamin A liquid for addition to food, Parboiled rice , Rice,
• 5. CALCIUM DISODIUM EDTA –
• used to preserve texture, flavor and color of many food products. It's
also used to promote stability and increase the shelf life of certain
foods. The following are common foods that contain calcium
disodium EDTA (2): Salad dressings, sauces and spreads.
• Cabbage, Canned carbonated softdrinks,Canned white

potatoes,Clams (cooked, canned),Crabmeat (cooked, canned),
Cucumbers pickled, Distilled alcoholic beverages, Dressings,
nonstandardized, Egg product that is hard-cooked and consist in
a cylindrical shape of egg,Fermented malt beverages;French
dressing, Mayonnaise
• 6. CARRAGEENAN –
• Carrageenan is an extract from a red seaweed commonly
known as Irish Moss. This edible seaweed is native to the
British Isles, where it's been used in traditional cooking for
hundreds of years. It's also widely used in the food industry,
mostly as a thickener and gelling agent.
• Carrageenan Concentrate: Ice cream, Ice cream mix, Ice Milk,

Ice milk mix, evaporated milks sherbet, Infant formula, sour
cream
• 7. DIACETYL TARTATIC ESTERS OF MONO AND
DIGLYCERIDES –
• used as dough conditioners for all baked products,
particularly yeast-leavened products, white bread, rolls,
rusks, and in flour mixes for convenience food.
• edible fats and oil, Margarine,Fumaric acid-acidulated

foods:Dry gelatin dessert,dry beverages base, unrefined cane
sugar, syrup or masseruite, cocao fat in noncarbonated
beverage containing cocoa
8. DISODIUM EDTA –
-to prevent lipid oxidation or as color and flavor stabilizer.
canned kidney beans, cooked sausages, Canned French

dressing, Mayonnaise, ready to eat cereal products containing
dried bananas, salad dressing, sandwich spread, sauces
•9. FURCELLARAN -
•is used to stabilize fruit pulp in fruit-pulp
juices and soft drinks. It is used as a
thickening or gelling component in a wide
range of meat products such as meat
pastes, meat pies, and minced-meat pie
fillings.
•Ice cream
•10. GELATIN –
•common ingredient in soups, broths, sauces,
gummy candies, marshmallows, cosmetics, and
medications. This common thickening and gelling
agent is an animal-based product that contains
high levels of protein.
• ice cream, ice cream mix, ice milk, ice milk mix,
sherbet, sour cream, upgraded food , cream
cheese spread
Performance task #2:
“Scrap Book making”
• Gather wrapper/printed pictures of food additives
• make a compilation of pictures of different food additives. Cut the
pictures of food additives then paste on your scrap book. Group and
label each picture.

Food Additive

Uploaded by

Copyright:

Available Formats

Food Additive

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Food Additive

Uploaded by

Copyright:

Available Formats

Good Day !

Ms. Sarah Lee V. Sablayan

Example: Dimethyl polysiloxane

-Butane; Carbon dioxide; Nitrogen

• gelatin is made from animals, agar is made from red

Infant Formula, Cottage Cheese, Creamed cottage

for Dehydrated potato shreds, Dry breakfast cereals, Dry

• Emulation stabilizers for shortening , Potato flakes; Sweet potato

• Cabbage, Canned carbonated softdrinks,Canned white

• Carrageenan Concentrate: Ice cream, Ice cream mix, Ice Milk,

• edible fats and oil, Margarine,Fumaric acid-acidulated

canned kidney beans, cooked sausages, Canned French

You might also like