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Title : Food additives:
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Food additives:

learn the lingo!

Nutritional Additives

enrichment :. The process in which nutrients to foods

lost during manufacturing back are added

Fortification : The process of adding nutrients or substances not found in food prior to processing. Some common examples are the addition of iodine to salt calcium or juice, or when the milk is fortified with vitamins A and D. Food fortification improves functional quality and nutritional deficiencies in populations directions.

Antioxidants : Like adding lemon juice to cut apples, antioxidants work to prevent discoloration, deterioration and oxidation of food. Commonly found in oils, baked goods, salad dressings and processed foods.

The tocopherols : More commonly known as vitamin E, the antioxidant properties are added to foods to delay rancidity. Some forms of this include BHA and BHT.

Citric acid :. Another antioxidant that works to help keep food color

calcium propionate : A food preservative delaying getting moldy. They are often found in baked foods and bread.

Sulfites : Located in wine and dried fruits. They work by slowing the growth of bacteria in fermented products. Some people are sensitive to sulfite and should read labels of packaged foods and processed by sulfites.

Sodium Nitrate : adds flavor and color to processed meats, but its main function is as a preservative to keep the meat from bacteria, especially botulism

[

Processing / Preparation Additives

Emuslifers : Keep foods containing fat and water mixed. These are added to nut butters, salad dressings and baked to maintain uniform and not separate food ingredients. Emulsifiers include alginates, mono and diglycerides and lecithin, and come from food-based sources.

Anticaking : These are added to your spices, condiments, baked goods and powdered foods to prevent clumping. Some common anti-caking agents include calcium silicate and silicon dioxide.

leavening agents : Keep food become dense and heavy. They include sodium / sodium bicarbonate, baking powder, baking soda and even eggs. They produce carbon dioxide makes the mass and leaves grow food with a light, fluffy texture.

thickeners and stabilizers : food to stay active suspension and maintain a uniform and smooth texture. Common thickeners and stabilizers include carrageenan (seaweed), pectin (fruit) and (gelatin). They are what keeps the soft, thick and ice-free ice cream.

Wetting : Function as humidifiers food, to keep them moist and soft. Humectants glycerin and sorbitol are common. It is used in foods like chewing gum, chocolates and candies.

and bleaching agents maturation : For whitening wheat flour, the dough becomes more elastic and results in a baked product improved. It adds to the cheese to improve the appearance and instant potatoes for uniformity.

pH control agents : These affect the texture, flavor and food safety retarding the growth of bacteria and preventing discoloration. Add a sour taste acidic and alkalizing neutralize acids and provide a milder flavor.

flavorings and colors

flavoring : Made from natural and synthetic sources. These come from herbs, spices, fruit juices, caffeine, spices, extracts and essential oils. natural flavors are often made of minimally processed food and which is added to another food. artificial flavors are developed by trying to imitate the chemical structure of natural flavors. You will find flavoring for candies, pie fillings, salad dressings, soft drinks, sauces and baked goods.

flavor enhancers : One of the most common flavor enhancers is monosodium glutamate (MSG), derived from glutamic acid found in plant proteins. flavor enhancers work to improve already natural flavors in food. Commonly used to enhance the flavor of processed meats, sauce, soup and sauces.

Sweetener : Includes nutritive sweeteners such as mannitol, dextrose, sucrose, fructose and well as non-nutritive sweeteners such as aspartame and saccharin. Add mouthfeel and sweeten the taste of food. They are often found in foods such as frozen fruit, juices, soft drinks and yogurt.

coloring : food colorings that for many reasons, including replacing lost during oxidation color, moisture or storage are added, improving the appearance and just for fun! Coloring is sometimes made from natural sources and sometimes synthetic. There are nine colors approved in the US, and provide a uniform vibrant color to foods otherwise lacking. Yellow # 5 is bound to cause allergic reactions in limited cases. Many manufacturers are trying to stay away from synthetic dyes herbal colors and minerals. Some common colors come from beets, carrots, saffron, paprika and annatto extract. ice cream, jams, sweets and baked goods are common color.

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Food additives are added to food to improve quality, accessibility, shelf life and flavor. Prevent damage and increased nutrition. There are over 3,000 food substances used as food additives. There are two main types of food additives: direct and indirect additives. direct additives for specific functions and indirect additives are in small amounts, occurring during handling of the food or packaging are added. Both are regulated by the government, checked for safety and on packaging. Food security is a concern and fundamental laws determine federal food additives which have passed the test that is generally recognized as safe (GRAS).

Nutritional Additives

enrichment :. The process in which nutrients to foods

lost during manufacturing back are added

Fortification : The process of adding nutrients or substances not found in food prior to processing. Some common examples are the addition of iodine to salt calcium or juice, or when the milk is fortified with vitamins A and D. Food fortification improves functional quality and nutritional deficiencies in populations directions.

Antioxidants : Like adding lemon juice to cut apples, antioxidants work to prevent discoloration, deterioration and oxidation of food. Commonly found in oils, baked goods, salad dressings and processed foods.

The tocopherols : More commonly known as vitamin E, the antioxidant properties are added to foods to delay rancidity. Some forms of this include BHA and BHT.

Citric acid :. Another antioxidant that works to help keep food color

calcium propionate : A food preservative delaying getting moldy. They are often found in baked foods and bread.

Sulfites : Located in wine and dried fruits. They work by slowing the growth of bacteria in fermented products. Some people are sensitive to sulfite and should read labels of packaged foods and processed by sulfites.

Sodium Nitrate : adds flavor and color to processed meats, but its main function is as a preservative to keep the meat from bacteria, especially botulism

[

Processing / Preparation Additives

Emuslifers : Keep foods containing fat and water mixed. These are added to nut butters, salad dressings and baked to maintain uniform and not separate food ingredients. Emulsifiers include alginates, mono and diglycerides and lecithin, and come from food-based sources.

Anticaking : These are added to your spices, condiments, baked goods and powdered foods to prevent clumping. Some common anti-caking agents include calcium silicate and silicon dioxide.

leavening agents : Keep food become dense and heavy. They include sodium / sodium bicarbonate, baking powder, baking soda and even eggs. They produce carbon dioxide makes the mass and leaves grow food with a light, fluffy texture.

thickeners and stabilizers : food to stay active suspension and maintain a uniform and smooth texture. Common thickeners and stabilizers include carrageenan (seaweed), pectin (fruit) and (gelatin). They are what keeps the soft, thick and ice-free ice cream.

Wetting : Function as humidifiers food, to keep them moist and soft. Humectants glycerin and sorbitol are common. It is used in foods like chewing gum, chocolates and candies.

and bleaching agents maturation : For whitening wheat flour, the dough becomes more elastic and results in a baked product improved. It adds to the cheese to improve the appearance and instant potatoes for uniformity.

pH control agents : These affect the texture, flavor and food safety retarding the growth of bacteria and preventing discoloration. Add a sour taste acidic and alkalizing neutralize acids and provide a milder flavor.

flavorings and colors

flavoring : Made from natural and synthetic sources. These come from herbs, spices, fruit juices, caffeine, spices, extracts and essential oils. natural flavors are often made of minimally processed food and which is added to another food. artificial flavors are developed by trying to imitate the chemical structure of natural flavors. You will find flavoring for candies, pie fillings, salad dressings, soft drinks, sauces and baked goods.

flavor enhancers : One of the most common flavor enhancers is monosodium glutamate (MSG), derived from glutamic acid found in plant proteins. flavor enhancers work to improve already natural flavors in food. Commonly used to enhance the flavor of processed meats, sauce, soup and sauces.

Sweetener : Includes nutritive sweeteners such as mannitol, dextrose, sucrose, fructose and well as non-nutritive sweeteners such as aspartame and saccharin. Add mouthfeel and sweeten the taste of food. They are often found in foods such as frozen fruit, juices, soft drinks and yogurt.

coloring : food colorings that for many reasons, including replacing lost during oxidation color, moisture or storage are added, improving the appearance and just for fun! Coloring is sometimes made from natural sources and sometimes synthetic. There are nine colors approved in the US, and provide a uniform vibrant color to foods otherwise lacking. Yellow # 5 is bound to cause allergic reactions in limited cases. Many manufacturers are trying to stay away from synthetic dyes herbal colors and minerals. Some common colors come from beets, carrots, saffron, paprika and annatto extract. ice cream, jams, sweets and baked goods are common color.

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