Additives Learning Objectives – To know that chemicals are added to our food. To know that some are beneficial while others can have side effects. To be able to work in a group to obtain primary data from a chromatogram.

Success Criteria To be able to work in a group to set up a chromatogram. To be able to obtain data from the chromatogram. To be able to describe the use of three common additives to food. To be able to explain the benefits and drawbacks of using additives in food.

Starter Tartrazine Sunshine yellow Ascorbic acid Starch are all examples of what type of chemicals? Extension – Try to deduce their use.

WALT What is an additive? WILF All are able to identify an additive as a chemical added to our food (grade D) Most are able to describe the use of three common additives to food ( grade C ) Some are able to explain the benefits and drawbacks of using additives in food (grade A)

What is an additive? Additives can be classified into one of three groups: natural – from nature natural identical – chemically the same as products from nature but made in a laboratory artificial – man-made and not found in nature. Food labelled as containing no artificial additives may contain synthetically produced natural identical additives. Teacher notes Natural identical additives are chemically synthesized but are identical to natural products. This is an important distinction, and affects how products are labelled. Products containing natural identical additives can be labelled as containing no artificial additives. For example, monosodium glutamate (MSG) can be produced using natural seaweeds and yeasts. This type of MSG might not be declared on the label, or it might be labelled differently. The ambiguity of food labelling can make it difficult for people trying to avoid certain additives. Some additives that are banned in the UK are used abroad.

Why use additives? Colours Emulsifiers Flavourings Gelling agents Preservatives Sweeteners Anti caking agents Antioxidants

What are E-numbers? Food labels often contain E-numbers. Nearly all additives, including natural products like citric acid, have E-numbers. The ‘E’ stands for ‘European Community’. To be given an E-number, additives are tested to make sure they meet safety requirements set by the European Community. Teacher notes Flavourings do not have E-numbers because they are regulated through other systems. A full list of E-numbers is available at http://www.food.gov.uk/safereating/chemsafe/additivesbranch/enumberlist. More information about the associated health risks of E-numbers is available at http://www.lactose.co.uk/milkallergy/foodadditives100.html. Some additives with E-numbers that are used in the UK are banned in other countries. For example, the food colouring E104 (quinoline yellow) is banned in Australia and the USA.

Task 1 Use pages 40 and 41 in the Additional Applied textbook and page 202 in the AQA science textbook to find out more information on at least three types of additive used in food.

Using additives Teacher notes Appropriately coloured voting cards could be used with this classification activity to increase class participation.

Uses of additives Teacher notes This evaluating information activity about additives could be used in a number of different ways. For example, students could be asked to get into groups and try to reach a consensus decision on whether they agree or disagree with the use of additives in the scenarios presented. Alternatively, students could be asked to vote (possibly with traffic light cards) or individual students could be asked at random to give their opinion and justify it. There are no right or wrong answers for this activity.

Task 2 Produce a poster on food additives using your research. To reach a grade A in this work you must include an explanation of both the benefits and drawbacks of using additives

WALT What is an additive? WILF All are able to identify an additive as a chemical added to our food (grade D) Most are able to describe the use of three common additives to food ( grade C ) Some are able to explain the benefits and drawbacks of using additives in food (grade A)