food additives Flashcards
direct/ intentional additives
achieve a desired effect - apperance, texture
indirect/ incidental additives
added as a result of various industrial, agricultural or domestic practices. Pesticides, herbicies, etx
directive foods 3 mains groups are
1) food processing aids/ functional additives
2) food preservatives
3) food quality enhancers
food texture improvers is composed of
emulsifiers: achieve a stable emulsion between 2 phases
thickners: added to food to modify the texture or consistency form thin or thick
what are the 2 types of water binding agents
humectants : keeps moisture in the food products
anti caking agents: absorb moisture form the food to keep it dry
what are the functions of
- enzymes
- foaming agents
- acids
- alkalis
- buffers
- enzymes : tenderize meats, achieve sweetness
- foaming agents: gelatin, bubble gels trapped the product is flufflier
- acids: impart flavor in food as well as texture
- alkalis: release CO2 that cause volumes of products to swell
- buffers: used to stabilize
food preservatives can control microbial growth by
fermentation, humectants, acids
fermentation
prevent spoilage and exten shelf life,
humenctants/ water binding agnets
reduce water activity in the milieu and cause inactivation of the microorganism that cause spoilage / enzyme activity
acids
cause ph decline in foods that would less microorganms and inactivation of enzymes
food preservatives :
gas sterilants
synthetic metabolic inhibitors
inorganic compounds
gas sterilants: desinfect processing equipment
synthetic metabolic inhibitors:
preserve food
inorganic compounds :
inactivate microorganism like sulfite an nitrate