DECEMBER 10 TH, 2014

Slides ①What is it? ②Why is it used in foods? ③What are some examples of foods where you might see this additive? ④Photos of foods using your additive ⑤References PRESENTATION CRITERIA

 Many foods are acidic and have sharp, sour taste  Added for taste  Act as a preservative  Examples:  soft drinks, desserts, jams, sweets, soups and sauces, yogurt ACIDULANTS

 Tiny particles in powdered foods stick together (or ‘cake’ together)  Creates problems of putting them into containers – they get stuck in machinery  Agents allow to package more easily  Examples: table salt, baking soda, icing sugar ANTI-CAKING AGENTS

 Oxygen is good for humans to breathe, but sometimes bad for other things (e.g. iron producing rust)  Food also reacts with oxygen causing food to go bad  Antioxidants stop the reaction between food and air ANTIOXIDANTS

 Food has to look good to eat  Processed foods can lose natural colours  Colour is added to make them appealing  Examples:  Candy (M&M’s, Smarties)  Some cheeses COLOUR

 Oil and water do not mix naturally  Emulsifiers make them mix evenly  Stabilizers give a smooth, even texture  Examples:  ice cream, margarine EMULSIFIERS AND STABILIZERS

 Are added to foods with unnatural flavours  Often caused from complicated mixtures of chemicals  Example: adding herbs and spices FLAVOURING

 Food can spoil with bacteria  Preservatives destroy bacteria or slow down their growth  Some are simple  i.e. Vinegar  Others are more complex  i.e. Nitrates in meats PRESERVATIVES

 Make products sweeter  Artificial sweeteners do not affect teeth or cause you to gain weight  Can have other side effects (i.e. headaches) SWEETENERS

 Learn360 Website  om/index.aspx om/index.aspx  All about Food Additives (2012) ALL ABOUT FOOD ADDITIVES