“New improved flavor!” “Stays fresher longer!”

 Any substance a food producer intentionally adds to a food for a specific purpose.  Approximately additives are used to preserve and improve foods  Examples: Acids, vitamins, seaweed

 People have been using natural preservatives such as salt and sugar for thousands of years.  Technology has allowed scientists to create new substances to add to food.

 On a global level – The Food and Agriculture Organization (FAO) and World Health Organization (WHO)  Within Canada - Food and Drug Regulations  All permitted food additives and their conditions of use are listed on the “Lists of Permitted Food Additives”  If a company wants to add an additive to the list of accepted additives to be used within Canada they must submit detailed information about the additive, use, the results of safety tests, and the effectiveness of the food additive for its intended use.

 Additives are not meant to hide damage, spoilage, or low quality  There are four categories for using additives: 1. Improve storage properties 2. Increase healthfulness 3. Make food more appealing 4. Improve processing and preparation

 uJg uJg  What three things were additives originally used for?  What are nitrates usually added to?

 200 years ago diets were based on locally produced foods  Some foods could be salted or dried for longer storage  Foods are now treated with preservatives to make transport to various locations possible.  Preservatives are usually chemicals used to prevent mold and bacteria growth.

 Preservatives are usually chosen because they are cheap and don’t affect a food’s color, flavour, or texture.  Some natural substances can be used as preservatives; but they aren’t considered additives.  Salt, organic acids, sugar, spices

 There are four main purposes for nutritional additives: Fortification, Restoration, Enrichment, Nutrification  Fortification: Adding nutrients that are not normally found in a food. Ex: Milk is fortified with Vitamin D.  Restoration: Nutrients that are lost in processing are returned to the food. Ex: Orange juice has Vitamin C put back during canning.

 Enrichment: Adding nutrients lost in processing, similar to restoration. Enriched foods contain more nutrients than existed in the food before processing. Ex: Adding Iron to cereal after processing.  Nutrification: Adds nutrients to a food with a low nutrient/kcalorie ratio so the food can replace a nutritionally balanced meal. Ex: Nutrified bars and shakes.

 Additives are used to appeal to customers through taste and looks.  Color: Manufacturers use a variety of colors to capture the interests of customers. Some colors can be made of natural ingredients, but most are created in a laboratory. Ex: Children’s cereal being a wide range of colors.

 Flavor: Approximately 2000 natural and synthetic additives are used for flavoring. Most commonly used for flavor.  The majority of products are flavored using artificial additives due to demand and mass production.  Flavor enhancers bring out flavors in the foods rather than adding flavor. Often made from amino acid glutamate. Ex: MSG

 Sweeteners: Most common flavor enhancers. They improve both aroma and taste of foods.  Nutritive sweeteners (natural sweeteners) metabolize to produce calories. Ex: brown sugar, molasses, maple syrup, honey  Nonnutritive sugars (artificial sweeteners) have no calories, but taste sweet. EX: Sucralose, Saccharin, Aspartame, Acesulfame-K

 A stabilizer is a substance that keeps a compound, mixture, or solution from changing its form or chemical nature.  Ex: Without stabilizers peanut butter separates from the protein leaving an oily pool over a stiff paste.  Thickeners are stabilizers that contribute smoothness or body to food.  Ex: Ice cream maintains a creamy texture; preventing crystals from freezing.

 Stabilizers and thickeners are usually natural additives and starch-based.  Ex: Proteins, pectin, casein, gelatin. Sources of gum from trees, bushes, seaweed.

 Buffers are additives used to achieve pH levels in preparing and preserving food.  Ex: Citric acid, sodium citrate, lactic acid  Leavenings (volume and texture) and emulsifiers (mixing)  Anticaking agents prevent clumping in powdered foods by absorbing moisture  Ex: Silicon dioxide, calcium silicate

 Long-term effects: unsure of the products that seem safe now until proven otherwise.  Ex: Nitrites used in cured meats. Researchers now know that under intense heat nitrites react with amines causing cancer. Known as Nitroamines. Nitrites limit the ability for botulism in meats; therefore, small amounts of nitrites are still used in cured meats.

 Food Allergies and Sensitivities: Many people have reactions to sulfites used to preserve dried foods.  Difficult because labels aren’t always available to read, especially when eating out, to know about food contents.  Ex: Lactose intolerance, casein is a milk protein used to stabilize foods.

 Poor eating habits: Many foods that are fortified with vitamins can be confusing as people are consuming too much of some vitamins and minerals.  People may eat foods that are fortified with vitamins but miss out on other nutrients such as protein, fiber, etc.  Unneeded additives: Oil-based waxes added to produce to lock in moisture and look more appealing to consumers.

“New improved flavor!” “Stays fresher longer!”

 Any _________________________ a food producer intentionally adds to a food for a specific _________________________.  Approximately _________________ additives are used to __________________ and ______________________ foods  Examples: Acids, _____________________, seaweed

 ___________________ have been using ________________ preservatives such as ___________ and __________________ for thousands of years.  ________________________ has allowed scientists to create new __________________ to add to _______________________.

 On a global level – The ___________ and ____________ Organization (FAO) and World ______________ Organization (WHO)  Within ______________ - Food and Drug Regulations  All permitted food additives and their conditions of use are listed on the “Lists of __________ Food Additives”  If a company wants to add an additive to the list of accepted ___________ to be used within Canada they must submit detailed information about the additive, ______, the results of safety tests, and the effectiveness of the __________ additive for its _________________ use.

 Additives are not meant to hide _____________, spoilage, or low ____________  There are ___ categories for using additives: 1. ____________________________________ 2. Increase healthfulness 3. _____________________________________ 4. Improve processing and preparation

 uJg uJg  What three things were additives originally used for?  What are nitrates usually added to?

 _______ years ago diets were based on __________________ produced foods  Some foods could be __________ or _________ for longer ________________  Foods are ___________ treated with preservatives to make ________________ to various locations __________________.  ____________________ are usually chemicals used to prevent _________ and __________ growth.

 Preservatives are usually chosen because they are ____________ and don’t affect a food’s color, flavour, or _______________.  Some _______________ substances can be used as ____________________; but they aren’t considered ___________________.  _________, organic acids, sugar, ____________

 There are __________ main purposes for nutritional additives: __________________, Restoration, Enrichment, Nutrification  Fortification: ______________ nutrients that are not normally found in a ____________. Ex: Milk is fortified with Vitamin ____.  ____________________: Nutrients that are lost in processing are returned to the _________. Ex: Orange juice has Vitamin ____ put back during canning.

 ___________________: Adding nutrients lost in processing, similar to restoration. Enriched foods contain more ____________ than existed in the food before processing. Ex: Adding Iron to cereal after _______________.  _________________: Adds ____________ to a food with a low nutrient/kcalorie ________ so the food _______ replace a nutritionally ______________ meal. Ex: Nutrified bars and shakes.

 ________________ are used to appeal to customers through _____________ and looks.  ___________: Manufacturers use a variety of colors to capture the _________________ of customers. Some colors can be __________ of natural ingredients, but most are created in a ______________________. Ex: Children’s cereal being a wide range of colors.

 Flavor: Approximately _____________ natural and ________________ additives are used for flavoring. Most commonly used for _________.  The ____________________ of products are flavored using _______________ additives due to demand and mass ____________________.  Flavor __________________ bring out flavors in the foods rather than adding flavor. Often made from amino ___________ glutamate. Ex: _____

 ______________________: Most common flavor enhancers. They ______________ both aroma and ______________ of ____________.  Nutritive sweeteners (______________ sweeteners) _______________ to produce calories. Ex: brown sugar, _____________, maple syrup, honey  ___________________ sugars (artificial sweeteners) have ____ calories, but taste sweet. EX: Sucralose, Saccharin, _________________, Acesulfame-K

 A _________________ is a substance that keeps a compound, ________________, or solution from changing its ________ or chemical _____________.  Ex: Without stabilizers peanut ____________ separates from the protein leaving an ____________ pool over a stiff _______________.  __________________ are stabilizers that contribute ____________ or body to ___________.  Ex: Ice ______________ maintains a creamy texture; ____________ crystals _____________________.

 _______________ and thickeners are usually natural ________________ and starch-___________.  Ex: ______________, pectin, ___________, gelatin. Sources of _________ from trees, bushes, __________________.

 _____________ are additives used to achieve _______ levels in preparing and ____________ food.  Ex: ________ acid, sodium citrate, lactic _________  _________________ (volume and texture) and emulsifiers (______)  _______________ agents prevent clumping in powdered __________ by absorbing ___________  Ex: Silicon dioxide, calcium ____________

 Long-term ___________: unsure of the products that seem __________ now until proven _____________________.  Ex: _______________ used in cured meats. Researchers now know that under ______________ heat nitrites react with amines causing _______________. Known as __________________. Nitrites limit the ability for ________________ in meats; therefore, small amounts of ______________ are still used in cured ______________.

 Food ____________ and Sensitivities: Many people have _____________ to __________ used to preserve __________________ foods.  ________________ because labels aren’t always available to read, especially when eating out, to know about ____________ contents.  Ex: Lactose _____________________, casein is a ____________________ protein used to ______________ foods.

 Poor ______________ habits: Many foods that are fortified with _______________ can be confusing as people are ______________ too much of some vitamins and _________________.  People may eat _____________ that _______ fortified with vitamins but ____________ out on other _________________ such as protein, ___________, etc.  _______________ additives: Oil-based waxes added to produce to lock in ______________ and look more ________________ to consumers.