Food Technology- Additives (Specification)

Functions in the diet
1. smooth and consistent texture
  1. emulsifiers
  2. stablizers and thickeners
  3. anticaking agents to allow free movement of mxiture
2. Improve and preserve nutrient value
  1. fortified with minerals, vitamins and nutrients
  2. all foods with added nutrients must be labbelled
3. wholesomeness of foods
  1. preservatives reduce the spoilage of food
  2. help preserve flavour of the product
4. provide colour and enhance flavour
  1. improve appearance
  2. certain spices bring out the flavour
colours
1. pigment or dye
2. E100s
3. improve appearance of the product
Preservatives
1. prevent the growth of moulds and fungi
2. safe for human consumption
3. used commonly on canned meats
Sweeteners
1. tricks the mind that we are eating actual sugar
2. change texture of products
3. causes products to not dry out
Emulsifying agents
1. allows mixtures of different viscosities to mix
Flavourings and Flavour enhancers
1. taste is a mixture of aroma and flavours
2. flavourings are based on around 5- 50 ingredients.
3. best way to know is to do sensory testing
Antitoxidants
1. oxidation is the process of decay in foods
2. air-tight packaging can also be used
3. added to foods containing unsaturated fats
Fortification
1. addition of vitamin and nutrients which might of been loss (Like building a fort to protect you)

Resource summary

	Created by evie.daines over 10 years ago