chemistry - food additives
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CHEMIC LS FOR
CONSUMERS
CHEMISTRY
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FOOD ADDITIVES
FOODADDITIVESA natural or synthetic substance
that is added to food to :-
= prevent spoilage
= extend food storage life= improve food appearance
= improve food taste
= improve food texture
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ST BILISERS
Chemicals that are used to enable oil and water in the
food to mix together properly in order to form an
emulsion of oil and water
In other wordsfunction of stabilisers is to stabilise the
dispersion of oil in water.
Examples : gelatin and acacia gum
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Stabilisers are added to improve the texture of food.
Examples : Stabilisers are added to ice creamand
peanut butter to keep them smooth and creamy.
In the presence of stabilisers, the emulsion of oil does
not separate from water. This means that stabilisers
improvesthe stability of some food.
Examples of food : ice cream and salad dressing
(mayonnaise)
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Without stabilisers :
- Ice crystals would form in ice
cream- Particles of chocolate would
settle out of chocolate milk
- Oil and vinegar in salad
dressing will separate as soon
as mixing is stopped
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THICKENING GENTS
Chemicals that are added to food to thicken the liquid and
to prevent the food from becoming liquid.
Thickening agents also called THICKENERS
They absorb water and thicken the liquid in food to produce
ajelly-like structure.
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Most thickening agents are natural carbohydrates.
GELATINand PECTINare added to helpjams and jellies to
set.
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EFFECTS OF
FOOD
ADDITIVES
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Excessive intake of food additives for a prolonged
period will ruin our health.
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RE DING THE FOOD L BEL
Read the label on the food package to identify :-
a) Brand name
b) The net weightc) The halal symbol for Muslim consumersd) The nutrient contente) Food additives usedf) Expiry dateg) Address of the manufacturer
Food additives are usually represented by the code number E.This code number shows that the food additives have beenapproved.
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