Transcript What are Additives?

Additives
© ORCA Education Limited 2005
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What are Additives?
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Why would you add anything to these cream cakes?
Additives are substances
to preserve
added to food during
processing for specific
reasons.
to emulsify
There are over 300 listed
additives and over 3500
to sweeten
flavourings.
to colour
What are the advantages of
using additives for the
manufacturer and for us?
to flavour
to increase shelf life. *
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Additives in
Manufacturing
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It would be easier to
add the coatings.
Why else would this product
design team include additives in
their products?
That would be healthier
with less sugar and fat.
We could
produce a
bigger range of
products and
flavours.
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They would not
stick to the
boxes. *
Three Types of Additives
Nature
Identical
or synthesised which
are man-made copies
of natural products
such as vanillin or
caramel.
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Artificial
Natural
which are man-made
but not found in
nature
e.g. saccharin (E954)
used as an alternative
to sugar
found in a food but
used for a specific
purpose in another
food e.g. beetroot
juice (E162) used for
colouring ice cream.
Safety Issues
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All additives are safety checked before
use, (they are tested on animals).
Tests are controlled by government
agencies such as the Food Advisory
Committee.
Their chemical name must be on the
food label or listed as ‘permitted
antioxidants.’
If they have an “E” prefix they are
acceptable in the European Union.
What are some of the safety issues with
food additives?
Do you think there has
been enough research?
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Why do additives
make some people
hyperactive or cause
asthma etc?
Why do alcoholic
drinks and unwrapped
foods not have to
declare additives?
Ingredients
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The cakes were sold packaged
in a supermarket.
This is the list of ingredients
on the food label for the dairy
cream and jam doughnut.
Whipped Cream (32%) (cream, skimmed milk,
dextrose,stabilisers: E450, E451)
Strawberry Jam (8%) (sucrose syrup, glucose
fructose syrup strawberries, malic acid gelling
agent: E440; Acidity regulator: E331)
Wheatflour, Water, Vegetable oil, Egg, Sugar,
Yeast, Dextrose, Modified Maize Starch, Wheat
Starch, Salt, Soya Flour Flavourings, Acetic Acid
Raising agents: E450, E500; Emulsifiers: E471,
E472e, E481; Stabiliser: E466; Flour treatment
agent: E300. *
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Emulsifiers and
Stabilisers
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This cream doughnut contains
additives to make it a better
product including:
They give this
baked product a
longer shelf life.
They give the filling
a creamier texture.
Emulsifiers E471,E477, E481 and
E322 prevent ingredients from
separating out.
Stabilisers E401,E450, E466 and
E410 help the ingredients mix.
Why does ice cream have
emulsifiers and stabilisers?*
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E322 is lecithin a
natural emulsifier
found in eggs.
Preservatives
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The Bramley Apple and Custard Doughnut
has preservative E203.
This preservative helps prevent the growth
of micro-organisms which can cause the
doughnut to spoil and cause food
poisoning.
The shop can order the cakes in bulk and
keep them on the shelves longer.
This gives the customers more
choice and variety.
Common preservatives include
salt, sugar, vinegar and other
acids, nitrates and sulphur
dioxide. *
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Sweeteners
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Sweeteners make food sweet while being low in
calories and safer for teeth.
Artificial examples are aspartame and saccharin.
Sweeteners are often used in low-calorie drinks.
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They are 300 times sweeter than sugar so
cannot replace sugar in similar amounts for
foods that require bulk.
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The cream cakes use sugar for
sweetness;
but the jam in the doughnut
uses glucose-fructose syrup
that can be used in the same
quantity as sugar.
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Flavourings
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Flavourings do not have to be listed
on a label.
They must however be correctly
described.
e.g. peach-flavour yoghurt has no
peach in it but peach flavoured
yoghurt must have some.
Flavourings add flavour or restore
flavours lost in processing
They can be:
Artificial e.g. monosodium
glutamate not a natural flavour
but it makes other flavours
stronger. *
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Natural e.g.
herbs and spices
Nature Identical e.g.
extracted from natural
substances
Antioxidants
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Antioxidants are found in a range of
foods from bacon to mayonnaise.
They prolong shelf life by stopping
fat or oil in food from combining with
oxygen and becoming rancid.
Tocopherol (vitamin C) and sulphur
dioxide are antioxidants used to
extend shelf life.
Antioxidants also slow down
enzyme activity in fruit and
vegetables which go brown
when cut such as ascorbic acid
(vitamin C). *
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Colours
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Why do we add colours to food?
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Some colours are artificial such as
titanium dioxide (E171) used in sweets.
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Some are natural such as
curcumin (E100) which is yellow
and beetroot which is red.
Colouring is not allowed in baby
food apart from some vitamins
that also add colour.
To give an expected
colour e.g. pink
strawberry.
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To make food more
attractive.
To make colourless
products more attractive
e.g soft drinks.
Other Additives
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Flour treatment agents (E202), potato
starch, milk proteins, glycerine and
lactose help maintain product
consistency.
Malic acid (from pears) and acetic acid
(in vinegar) help set jam.
Humectant (E420) stops food from
drying out.
Gelling agent (E440) enhances texture.
Acidity regulator (E331) is used to
control how acid or alkaline a food is.
Modified maize starch adds bulk and
lets liquid be added easily during
processing. *
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Consumer Choice
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Additives are thoroughly checked but
there is pressure on the industry and
government to reduce additives.
Consumers can choose whether to
buy products that contain additives.
What are the issues for consumers?
Shall I have a
take-away curry
tonight? I
wonder if that
has additives!
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Can I avoid food
with additives?
Do these additives
add nutrients e.g.
in my cereals?
Does my
porridge or fruit
juice have
additives?
Are there artificial or
natural colourings in
my ketchup?
Vocabulary
Some words or terms to learn
processing
 additives
 shelf life
 emulsify
 synthesised
 antioxidants
 glucose / fructose
 enzyme
 consumers *
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The Task
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You can enter here a task for your students.
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