1. Vitamins and Food Additives

2. Vitamins Organic molecules needed in the diet in very small amounts –Often smaller amounts than minerals Two main groups –Water soluble Not stored in the body – need every day Usually don’t have to worry about overdoses –Fat soluble Stored in the body so can overdose

3. Used for: Nerve function, energy generation, normal appetite Lack causes: Edema, enlarged heart, heart damage, weakened muscles, paralysis

4. Used for: energy generation, skin health, normal vision Lack causes: light sensitivity, skin inflammation and lesions

5. Used for: energy generation, skin, nervous, and digestive systems Lack causes: diarrhea, inflammation of mouth, gums, and tongue, dermatitis, fatigue, depression

6. Used for: Energy metabolism Lack causes: Nausea, headache, fatigue, insomnia

7. Used for: Fat metabolism, helps to make red blood cells, metabolism and synthesis of proteins Lack causes: headache, anemia, nausea, smooth tongue, cracks at corner of mouth, dermatitis, muscle disruption Called the master vitamin, involved in at least 60 enzymatic reactions

8. Used for: coenzyme in glucose production and fat synthesis Lack causes: Dermatitis, depression, hair loss, loss of appetite, nausea

9. Used for: Synthesis of RNA and DNA, new cell formation Lack causes: Anemia, impaired growth, diarrhea, frequent infections, smooth tongue, depression, confusion, weakness, birth defects

10. Vitamin B 12 Used for: Coenzyme in folic acid metabolism, nerve function, new cell synthesis Lack causes: Pernicious anemia, degeneration of nerve function, smooth tongue, fatigue, hypersensitive skin

11. Used for: collagen synthesis, antioxidant, amino acid metabolism, immune system support, iron absorp Lack causes: Anemia, bleeding gums, loosened teeth, muscle degen., fragile bones

16. Food Additives GRAS – 1959 – 1960 –Generally recognized as safe –Starting list from a bunch of “experts” –FDA controls –A few things have been added –A lot of things have been taken off.

17. Preservatives Fight against oxidation and microorganisms Salt or sugar – hypertonic solutions Drying Bottling – 1810 Freezing & irradiation Antimicrobials – benzoate & propionates Antioxidants – BHT, BHA fight oxidation of fats Sequestrants – EDTA sequesters metal ions to fight oxidation of fats

22. Food Flavors Largest category of food additives ~ 1700 Taste and smell Coffee – more than 500 volatile oils Most originally came from plants Now many are produced synthetically –(artificial flavors)

23. Flavor Enhancers Have no taste themselves Amplify the flavors of other substances MSG is one of the main ones –Found naturally in many foods Tomatoes, strawberries, mushrooms –Causes “Chinese Restaurant Syndrome”

24. Food Colors About 30 on the GRAS list –Half artificial and half natural Beta-carotene is a natural coloring Yellow No. 5 is an artificial coloring –Some people have allergic reactions –Required to be on the label

27. pH Control Some weak acids for taste Acids and bases and buffers Also for preservatives, viscosity modifiers, melting point modifiers

28. Anticaking Agents Added to hydroscopic foods to prevent caking “When it rains, it pours”

29. Stabilizers and Thickeners Usually gums and soluble fiber Carbohydrates with lots of OH’s to hydrogen bond to water Keeps foods from settling Also replace fatty texture missing in low fat foods Sometimes surfactants also used

31. H22 – C10 2 - 4, 6 - 9, 11 - 13, 15, 17, 19, 20, 22, 48, 50, 51, 53 - 56, 59, 60, 78, 80, 81