How do intentional food additives differ from incidental food additives? Give an example of each.
What will be an ideal response?
Food additives can be classified as either intentional or incidental. Intentional food additives are purposely added to achieve a goal, such as a longer shelf life (preservative), greater nutritional value, or more appealing color or flavor. Flavors and flavor enhancers are the most commonly used group of food additives-over 2600 are in use. Examples of common food additives and their functions are given in Table 3-3.
Incidental additives, also called indirect additives, are not intentionally added but become part of a food through some aspect of food cultivation, processing, packaging, transport, or storage. They have no function in finished products and their presence is not indicated on food ingredient labels.
There are safety concerns about some of these incidental additives. The presence of pesticide residue and arsenic in some foods is an example (both of these environmental contaminants are discussed in Section 3.5). Another incidental additive of concern is bisphenol A (BPA).
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What will be an ideal response?
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