Identify and describe the major categories of food additives

What will be an ideal response?


ANS:
Antimicrobials
Prevent food spoilage from microorganisms
Salt, sugar, nitrites and nitrates (such as sodium nitrate), bacteriophages

Antioxidants
Prevent oxidative changes in color, flavor, or texture and delay rancidity and other damage to foods caused by oxygen
Vitamin C (erythorbic acid, sodium ascorbate), vitamin E (tocopherol), sulfites (sulfur dioxide, sodium sulfite, sodium bisulfite, potassium bisulfite, sodium metabisulfite, potassium metabisulfite), BHA and BHT

Colors
Enhance appearance
Artificial: indigotine, erythrosine, tartrazine Natural: annatto (yellow), caramel (yellowish brown), carotenoids (yellowish orange), dehydrated beets (reddish brown), grape skins (red, green)

Flavors
Enhance taste
Salt, sugar, spices, artificial sweeteners, MSG Emulsifiers and gums Thicken, stabilize, or otherwise improve consistency and texture

Emulsifiers
Lecithin, alginates, mono- and diglycerides Gums: agar, alginates, carrageenan, guar, locust bean, psyllium, pectin, xanthan gum, gum arabic, cellulose derivatives

Nutrients (vitamins and minerals)
Improve the nutritive value by replacing vitamins and minerals lost in processing (enrichment) or adding vitamins or minerals that may be lacking in the diet (fortification)
Thiamin, niacin, riboflavin, folate, iron (in grain products); iodine (in salt); vitamins A and D (in milk); vitamin C and calcium (in fruit drinks); vitamin B12 (in vegetarian foods)

Nutritional Science

You might also like to view...

Transcellular fluids are those fluids found in secretions within _______________.

Fill in the blank(s) with the appropriate word(s).

Nutritional Science

Explain the differences between groundwater and surface water as sources of drinking water

What will be an ideal response?

Nutritional Science

Which of these choices lists all the sugars that can be absorbed without additional digestion?

a. fructose, galactose, and glucose b. fructose, glucose, and sucrose c. fructose, galactose, glucose, lactose, and sucrose d. glucose, lactose, and sucrose

Nutritional Science

Approximately how much urea (g) can be produced daily by the average adult?

a. 5 g b. 50 g c. 100 g d. 250 g

Nutritional Science