1. Food additives!

2. Sweeteners Natural or artificial sources
Sugar, corn syrup, high-fructose corn syrup, cane sugar, beet sugar, invert sugar, glucose, dextrose, fructose, lactose, etc.
Sugar-free/non-caloric sweeteners
Sugar alcohols (xylitol, maltitol, sorbitol, mannitol…)
High-intensity sweeteners

3. High-intensity sweeteners
Do not have any caloric value
Are ,000 times sweeter than sucrose
Only some are allowed for use in food by the FDA
Aspartame, saccharin, sucralose, acesulfame postassium (Ace K), neotame, etc.

4. Aspartame 200-300x sweeter than sucrose Bitter aftertaste
Dipeptide: aspartic acid and phenylalanine
Phenylketonurea: sensitivity to phenylalanine. Must label all products that contain aspartame!
Stable at acid pH (used a lot in diet sodas – pH 3-5)
Controversial – many believe it causes cancer

5. Saccharin 300-400x sweeter than sucrose Bitter, metallic aftertaste
Heat-stable – can be used for baking!
1980s: found correlation between high saccharin consumption and bladder cancer in rats
Now we must label saccharin as “linked to bladder cancer in rats”

6. Sucralose 300-1,000x sweeter than sucrose
Stable to heat and pH – good for cooking and baking
Chlorinated sucrose molecule

7. Sugar alcohols
Not very sweet on their own – usually combine with another high-intensity sweetener
Some calorie content – usually kCal/g
May cause bloating and diarrhea if consumed in excess

8. Nutrient addition
3 legal categories of nutrient addition for nutritional purposes
Restoration – restores original nutrient content in a food lost from processing
Not common
Fortification – addition of a nutrient to a level higher than in the original food
Nutrient may or may not have already been present
Ex: adding vitamins to breakfast cereal, calcium
Enrichment – add a specified amount of certain nutrients
Meet a Standard of Identity set by the FDA

9. Nutrient enrichment
Addition of thiamin (B1), niacin (B3), riboflavin (B2), iron and folate (B9) to white flour
Removing bran and germ removes thiamin, riboflavin, and niacin
Iron and folate are added for public health reasons
All nutrients added exceed the original level
Addition of iodine to salt
Public health reasons – prevention of goiter
Addition of vitamin A and D to low-fat milk
Removed during removal of milkfat (A and D are fat-soluble vitamins)
Both added back to exceed the original concentration in milk
Minimum and maximum levels set by the FDA

10. Colors
FDA regulates the use of color in all foods (and cosmetics, drugs, and more!)
Only certain manufactured colors are allowed to be used in food

11. Other colors Caramel color (from sugars)
Natural sources (beet juice, carrot juice, spinach juice, ube, matcha, turmeric, saffron, etc.)

12. Preservatives Maintain product quality or safety
Prevent microbial growth, extend shelf life, prevent oxidation…
Must be approved by the FDA – usually have some sort of regulatory limit on them
Common in most shelf-stable products
Most are classified as food additives (have undergone rigorous testing) or GRAS (Generally Recognized as Safe – not known to cause harm in the levels they’re ingested)

13. Some preservatives Preservative Function Examples in food
Benzoic acid, sodium benzoate, potassium sorbate, sorbic acid,
Prevent mold growth
Salad dressing, baked goods, jellies and jams
Sodium nitrite, sodium nitrate
Prevent growth of C. botulinum, maintain freshness and color
Lunch meat, bacon
Vitamin C, Vitamin E
Prevent oxidation
Breakfast cereals, oily products, etc.
BHA, BHT

14. Flavor enhancers Added to foods to enhance flavor and umami
Monosodium glutamate (MSG), hydrolyzed soy protein, autolyzed yeast extract, disodium guanylate, disodium inositate
Common in most processed foods
MSG:

15. Emulsifiers Prevent separation of emulsified products
Contain hydrophobic (lipid-loving) and hydrophilic (water-loving) components
Act at water/oil interfaces
Also maintain dispersion of ingredients, prevent crystallization, etc.
Common in salad dressings, mayonnaise, chocolate, peanut butter, ice cream
Examples: lecithin, mono- and diglycerides, polysorbates…
Egg yolks and dijon mustard are good sources of emulsifiers (lecithin)

16. Stabilizers/thickeners
Added to improve mouthfeel, maintain dispersion, prevent moisture or oil migration
Commonly found in salad dressings, thickened beverages, ice cream, jams and jellies, chocolate milk
Examples: carrageenan, guar gum, gelatin, locust bean gum, pectin, starches, carboxymethyl cellulose, xanthan gum, etc.

17. Leavening agents
Produce gases that allow products to rise during cooking/baking
Baking powder:
Mixture of sodium bicarbonate and weak acid salt (monocalcium phosphate, etc.)
Gases produced by acid-base reaction in product, does not require acid to be present
Double-acting: contains fast-acting (work immediately, at room temp) and slow-acting (requires the heat of the oven to rise)
Baking soda:
Sodium bicarbonate
Requires acid to be present in order to work
Yeast:
Living eukaryotic organism
Gases produced by fermentation – yeasts ferment glucose and produce CO2 and H2O

18. Other additives Dough conditioners (azodicarbonamide, L-cysteine)
Produce a more stable dough, prevent staling
Bread doughs, etc.
Humectants (sorbitol, glycerin)
Bind water to prevent stickiness/caking
Shredded coconut, confections, marshmallows
Firming agents (calcium chloride)
Maintain crunch in processed/canned fruits and ve
Anti-caking agents (Calcium silicate, iron ammonium citrate, silicon dioxide)
Keep products flowing easily out of the container
Salt, powders, boxed cake mix, baking powder

19. Tomato soup
Potassium chloride = salt substitute (this product is probably low sodium)
Monopotassium phosphate = flavor enhancer

20. Milk chocolate Ingredients: Sugar, cocoa solids, cocoa butter, milk, lecithin, PGPR, vanilla
Lecithin and PGPR are emulsifiers!
Chocolate = #1 user of lecithin in the world!
PGPR = emulsifier used to help chocolate bars retain their shape