© ORCA Education Limited 2005 Additives Revise and Test ^*#{}#*^ SHOW tom, tom.acs, 40, 68 PLAY Acknowledge PLAY Explain SAY Hello | Hi | Good Day, SAY I am Tom. | My name is Tom. | I am the VT character Tom. SAY ^PAUSE=300^ I will provide some extra guidance and information ^PAUSE=300^ during this {prez entation=presentation.} | I will help with some extra information during this {prez entation=presentation.} ^PAUSE=800^ SAY My colleagues may also give some help. | There are other characters who may also be called on to give some guidance. | Some of my colleagues may also help out. ^PAUSE=1300^ PLAY Explain2 SAY In this {prez entation=presentation} we will look at | Today we will look at SAY ^EMPHASIS^ ^PAUSE=1300^ PLAY Blink SAY ^PAUSE=1300^ PLAY Announce2 SAY While we are talking ^PAUSE=300^ you can ^EMPHASIS^Suspend us ^PAUSE=300^ or ask us to ^EMPHASIS^Resume ^PAUSE=300^ by right clicking on us and then choosing ^PAUSE=300^ Suspend ^PAUSE=300^ or Resume ^PAUSE=300^ from the menu.^PAUSE=1300^ PLAY Decline SAY If you choose ^EMPHASIS^Hide ^PAUSE=300^ we will stop completely! ^PAUSE=1300^ PLAY Sad SAY ^PAUSE=600^ PLAY Alert SAY Oh yes! ^PAUSE=300^ SAY There are some terms that may be new to you. SAY If you want to see them before the {prez entation=presentation} click on the New Words button. PLAY Point225 SAY ^PAUSE=800^ SAY These keywords in the text are red and underlined, ^PAUSE=300^ if you click on a highlighted word you will see a ^EMPHASIS^short definition PLAY GestureDown SAY at the bottom of the page. ^PAUSE=800^ END © ORCA Education Limited 2005

Additives A Answers There are over 300 listed additives and over 3500 flavourings. 1. Give two reasons why there might be additives in these cream cakes. ^*#{}#*^ SHOW tom, tom.acs, 42, 68 PLAY Wave PLAY Announce2 SAY These cream cakes look good. They look moist and not dried up, have a light texture and are well risen, the cream looks smooth and the chocolate looks gooey and they smell apertizing .Why are there additives in them? Perhaps the reason why they look so good is partly because they have additives in them. They might have helped the manufacturer obtain consistent results while making them, to always get a light and airy texture and creamy consistency in the cream. Their shelf life was extended to several days whereas a homemade version would go quite stale within a day or at least start to deterioate. Their flavour was enhanced and their smell made them attractive to eat. The additives helped make them an acceptable food product for our senses and make it possible for us to buy these products from the supermarket and others like them. We are able to shop less frequently, food can be transported over longer distances safely and food is available out of season which increases choice of food products. ^PAUSE=1300^ PLAY Explain2 SAY ^PAUSE=1300^ PLAY Explain PLAY Explain3 PLAY HandsOnHips SAY^PAUSE=1300^ PLAY Think END

Types of Additives. A (a.) N….. I…….. (b.) A……… (c.) N…… Answers 2. What are the following 3 types of additives? (a.) N….. I…….. are man-made copies of natural products such as vanillin or caramel. Also called synthesised. (b.) A……… which are man-made but not found in nature e.g. saccharin (E954) used as an alternative to sugar. (c.) N…… found in a food but used for a specific purpose in another food e.g. beetroot juice (E162) used for colouring ice cream. ^*#{}#*^ SHOW tom, tom.acs, 42, 68 PLAY Wave PLAY Announce2 SAY ^PAUSE=1300^ PLAY Explain2 PLAY Explain PLAY Explain3 PLAY HandsOnHips SAY^PAUSE=1300^ PLAY Think END

Safety Issues A 3. What does the “E” prefix mean? Answers 3. What does the “E” prefix mean? 4. What does the Government’s Food Advisory Committee do? 5 What types of food do not declare what additives are in them? 6. What health problems have been linked to additives? ^*#{}#*^ SHOW tom, tom.acs, 42, 68 PLAY Wave PLAY Announce2 SAY Additives are not a new invention. During the middle ages saltpetre was used to preserve meat. Today we use nitrite. This avoids meat becoming contaminated with the organism that causes botulism and you would not want to get that! (It can be fatal). However, people generally want their food to have less additives and some could be said to be unnecessary such as colourings. Manufacturers seem to think that we would not eat canned peas unless they were a bright green. Many foods advertise that their food is made without artificial flavourings or colours which may influence choice. Perhaps some additives are necessary whereas some are not. ^PAUSE=1300^ PLAY Explain2 SAY ^PAUSE=1300^ PLAY Explain PLAY Explain3 PLAY HandsOnHips SAY^PAUSE=1300^ PLAY Think END

Emulsifiers and Stabilisers Answers This cream doughnut contains emulsifiers and stabilisers. 7. What are emulsifiers and stabilisers used for? 8. Which two of these statements say what emulsifiers and stabilisers do to the texture of food? (a.) they improve it (b.) they keep ingredients separate (c.) they make it creamier (d.) they make it coarse and sugary ^*#{}#*^ SHOW tom, tom.acs, 42, 68 PLAY Wave PLAY Announce2 SAY They are commonly used in mayonnaise, low fat spreads and salad dressings SAY Oil and water do not mix. The oil is lighter than water and will float to the top. Emulsifiers are used in products where oil and water need to stay mixed. Emulsifier molecules have a water loving head and a water hating tail. The water loving head is attracted to the water and the water hating tail to the oil droplets. The emulsifier molecules, therefore, surround the oil droplets and prevent them from separating out from the water. You didn’t know there was so much love and hate going on in your mayonnaise! Without an emulsifier, the oil and water would soon separate and that wouldn’t go well on your sandwich.^PAUSE=1300^ PLAY Explain2 SAY ^PAUSE=1300^ PLAY Explain PLAY Explain3 PLAY HandsOnHips SAY^PAUSE=1300^ PLAY Think END

Preservatives A Answers This Bramley Apple and Custard Doughnut has preservative E203. 9. What do preservatives prevent the growth of: (a.) sugar crystals, (b.) fibre, or (c.) micro organisms? 10. What are two advantages of adding preservatives to food to the retailer and consumer? 11. Name three commonly used preservatives. ^*#{}#*^ SHOW tom, tom.acs, 42, 68 PLAY Wave PLAY Announce2 SAY Preservatives are found in many processed foods with a long shelf life. They help to keep food safe by either destroying or making micro-organisms inactive which may contaminate the food. Sulphur dioxide is a commonly used preservative for many foods including beer, sausages, sauces, soft drinks and fruit for jam making. Nitrates are used for preserving ham and bacon and for improving the colour of cured meat. Of course presrvation by adding chemicals is not a new idea. Vinegar has been used for ages. It is acetic acid with a low pH of 3.5 and micro-organisms cannot grow in these acidic conditions. Salt has also been used to coat food or used in a solution of salt and water. The salt reduces the moisture content in the food in which the micro-organisms like to grow. Dried fruit such as apricots have the preservatives of potassium sorbate and sulphur dioxide. Sugar is is used as high concentrations such as in jams and marmalade toprevent bacteria from growing. Crystallised fruit is preserved by using a strong sugar solution which dries out the fruit by the process of osmosis.^PAUSE=1300^ PLAY Explain2 SAY ^PAUSE=1300^ PLAY Explain PLAY Explain3 PLAY HandsOnHips SAY^PAUSE=1300^ PLAY Think END

Sweeteners A 12. Give one example of an artificial sweetener. Answers 12. Give one example of an artificial sweetener. 13. Name two products they are commonly used in? 14. Why is it difficult to use sweeteners in food that needs bulk e.g. cakes? 15. What are two advantages of using artificial sweeteners? ^*#{}#*^ SHOW tom, tom.acs, 42, 68 PLAY Wave PLAY Announce2 SAY ^PAUSE=1300^ PLAY Explain2 PLAY Explain PLAY Explain3 PLAY HandsOnHips SAY^PAUSE=1300^ PLAY Think END

Flavourings A 16. Why do we need to add flavourings to food? Answers 16. Why do we need to add flavourings to food? 17. Give two examples of sources of natural flavourings. 18. Monosodium glutamate is an artificial additive. What is its purpose? (a.) to add colour (b.) to bring out existing flavour (c.) to add texture ^*#{}#*^ SHOW tom, tom.acs, 42, 68 PLAY Wave PLAY Announce2 SAY Some people are allergic to monosodium glutamate and become dizzy or sick. They have to look at the ingredients on processed food although sometimes a product may be advertised as monosodium glutamate free. Well, it does sound very appatizing anyway. Are flavourings necessary? Without the food may taste bland with little taste or lack variety of flavour. This is important to whether we like to eat the food or not. Again there have always been additives for flavouring using herbs and spices the aquisition of which caused many wars in days gone by, they were that important. However, perhaps we should look at the way we process food rather than add substances to replace flavours lost in manufacture.^PAUSE=1300^ PLAY Explain2 SAY ^PAUSE=1300^ PLAY Explain PLAY Explain3 PLAY HandsOnHips SAY^PAUSE=1300^ PLAY Think END

Antioxidants A Answers 19. Why are antioxidants added to food containing fat such as bacon and mayonnaise? 20. What natural antioxidant would you add to sliced apple or pear to stop browning by enzymes? ^*#{}#*^ SHOW tom, tom.acs, 42, 68 PLAY Wave PLAY Announce2 SAY As the name suggests, antioxidants prevent the process of oxidation. This happens to fat when it is in contact with oxygen which is in the air and turns them rancid which is unpleasant but also a heath risk. These are therefore used in foods that include fat such as cakes and biscuits as well as margarine, fats and oils. Vitamin E is also a antioxidant which occurs naturally in eggs, nuts, seeds, cereal products and vegetable oils but not usually in sufficient quantity to be effective but can be added. Vitamin C is also an antioxidant and so fruit such as apples, pears and bananas can be dipped in lemon juice to stop them going brown when you are making a fruit salad. ^PAUSE=1300^ PLAY Explain2 SAY ^PAUSE=1300^ PLAY Explain PLAY Explain3 PLAY HandsOnHips SAY^PAUSE=1300^ PLAY Think END

Colours A 21. Give one reason why colours are added to food. Answers 21. Give one reason why colours are added to food. 22. Titanium dioxide is an example of an artificial or synthetic food colouring. Which root vegetable is a common natural source of pink or red colouring? ^*#{}#*^ SHOW tom, tom.acs, 42, 68 PLAY Wave PLAY Announce2 SAY Are colours a necessary additive? Some people think that colours are an unnecessary additive as they do not make the food taste better, smell better or influence texture or anything in the manufacturing process. Of course they may make food look more attractive or is it just to do with our expectations. Who says that strawberry milkshake should be bright pink? Brightly coloured food is often attractive to children who then expect food always to be brightly coloured when they are adults. If we want less food colour additives we may need to get used to the natural colour of foods which may be quite colourless!^PAUSE=1300^ PLAY Explain2 SAY ^PAUSE=1300^ PLAY Explain PLAY Explain3 PLAY HandsOnHips SAY^PAUSE=1300^ PLAY Think END

Some Other Additives A 23. Match the additive to its purpose. Answers 23. Match the additive to its purpose. 1. Flour treatment agents 2. Humectants 3. Gelling agent 4. Modified starch a. Stops food from drying out b. Adds bulk and enables liquid to be incorporated easily c. Helps maintain product consistency d. Enhances texture ^*#{}#*^ SHOW tom, tom.acs, 42, 68 PLAY Wave PLAY Announce2 SAY ^PAUSE=1300^ PLAY Explain2 PLAY Explain PLAY Explain3 PLAY HandsOnHips SAY^PAUSE=1300^ PLAY Think END

Consumer Choice Can I avoid food with additives? A Answers Additives are thoroughly checked but there is pressure on the industry and government to reduce additives. Consumers can choose whether to buy products that contain additives. Do these additives add nutrients e.g. in my cereals? Does my porridge or fruit juice have additives? 24. Give two benefits of using additives. 25. Give one reason why some people avoid artificial additives. * Are there artificial or natural colourings in my ketchup?

Suggested Answers Return 1. Preserve, emulsify, sweeten, colour, flavour, increase shelf life. 2. (a.) Nature identical, (b.) Artificial, (c.) Natural. 3. The additive is acceptable as safe in the E.U. 4. Controls testing and approves new additives. 5. Unwrapped foods, alcoholic drinks, eating out, take-aways. 6. Asthma, hyperactivity, digestive complaints, eczema. 7. They prevent ingredients (water and oil) from separating. 8. (a.) and (c.)They improve the texture making it creamier. 9. Help prevent the growth of micro-organisms that spoil food and can cause food poisoning. 10. Longer shelf life, bulk buying, cheaper products, more choice, less shopping trips. 11. Salt, vinegar, other acids, nitrates, sulphur dioxide. 12. Saccharin, aspartame. 13. Low calorie drinks, sweets, yogurt. 14. Sweeteners are 300 times sweeter and cannot replace sugar in similar amounts. 15. Low in calories and safer for teeth. *

Suggested Answers continued Return Suggested Answers continued 16. To add flavour for taste and restore the flavours lost in processing. 17. Spices, herbs, fruit, berries, oils. 18. (b.) To bring out the existing flavour of an ingredient. 19. To prevent rancidity caused by oxidation. 20. Ascorbic acid (vitamin C) e.g. in lemon juice. 21. Restore colour after processing, make foods more attractive looking, give an expected colour. 22. Beetroot. 23. 1.c., 2.a., 3.d., 4.b. 24. As a preservative, for added nutrients, for flavour, to enable more products to be available in the shops and throughout the year. 25. May cause allergic reaction, or be unsure about the long term effect. *

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