Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Nutrition I > Food labelling - Food Additives > Flashcards

Food labelling - Food Additives Flashcards

1
Q

Food additives

A

Food additives are substances added to foods to perform particular functions e.g. to prolong shelf life, alter taste, texture or colour, to make food more appealing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

E numbering system

A

Food additives are identified by a universal E numbering system with 6 main categories:
1. Colours E100s
2. Preservatives E200s
3. Antioxidants E300s and E568
4. Emulsifiers, stabilisers, thickeners, gelling agents E400s + E322 & E1103
5. Flavour enhancers E600s
6. Sweeteners E900s + E420 & E421

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

E numbers: Colours

A

E100s

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

E numbers: Preservatives

A

E200s

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

E numbers: Antioxidants

A

E300s and E568

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

E numbers: Emulsifiers, stabilisers, thickeners, gelling

A

E400s + E322 & E1103

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

E numbers: Flavour enhancers

A

E600s

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

E numbers: Sweeteners

A

E900s + E420 & E421

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Food additive types

A

Food additives can be:
* Artificial
* Nature-identical
* Natural

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Artificial food additives

A

Made synthetically;
* e.g. Azodicarbonate, a flour ‘Improver’, used to help bread dough hold together

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Nature-identical food additives

A

Manufactured copies of substances found naturally in foods;
* e.g. benzoic acid found in fruit. The nature-identical version (synthetic) is used as a preservative due to its antimicrobial properties.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Natural additives

A

Found naturally within foods. There are extracted from food for use in other foods
* e.g. E 100 curcumin (turmeric) and E162 beetroot to colour foods yellow and red

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Colours E100s

A

To make food look more appetising
* Restore colour lost during processing (E.g. tinned mushy peas)
* Make existing food colours brighter (e.g. enhance the yellowness of custard or butter)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Natural colours

A

Include:
* E162 beetroot
* E101 and E106 riboflavin
* E160a carotenes
* E100 curcumin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Artificial colours

A

Include:
* E110 sunset yellow FCF
* E104 quinoline yellow
* E122 carmoisine
* E129 allura red
* E102 tartrazine
* E124 ponceau 4R

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Preservatives E200s

A
  • Slow down decomposition of food cause by air, bacteria, moulds and yeasts to prolong shelf life
  • The antimicrobial properties are used to control contamination that may cause food-borne illnesses (e.g. botulism)
    Common preservatives include:
  • E211 sodium benzoate: used in carbonated beverages, fruit juices, pickles, salsa and dips
  • E220 sulphur dioxide: used in dried fruit, fruit juice, pickled vegetables, sausages, cider, wine
  • E251 sodium nitrate: in processed meats (e.g. bacon and ham).
  • All three a link to adverse effects (asthma and allergies)`
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Antioxidants E300s

A
  • These are used to decrease the chance of oils and fats turning rancid (Vegetable oils, margarines, biscuits, cereals)
  • Replace natural antioxidants lost in processing, extending shelf life
  • Both natural and synthetic antioxidants are used
  • Common synthetic antioxidants include:
    o E310 propyl gallate (PG)
    o E319 tertiary-butyl hydroquinone (TBHQ)
    o E320 butylated hydroxyl anisole (BHA)
    o E321 butylated hydroxytoluene (BHT)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Emulsifiers E400s

A

Emulsifiers mix ingredients that would normally separate:
* Used in dairy-free milks and yoghurts
* Several emulsifiers, including polysorbate 80 (E433) and carboxymethyl cellulose (E466) are associated with an increased risk of inflammatory bowel disease and colon cancer (mediated in part by disruption to the microbiome)

19
Q

Stabilisers E400s

A

Stabilisers prevent ingredients from separating again:
* Lecithin, agar-agar, carrageenan and pectin
* Used in ice-cream, margarine, dairy and dairy-free products, salad dressings and mayonnaise

20
Q

Thickeners E440s

A

Thickeners increase the viscosity of food and:
* Include starches, pectins and gums
* Are used in soups, sources and puddings
* E400 additives are linked with GI issues including;
o Bloating
o Cramping
o Nausea
o Flatulence

21
Q

Gelling agents E400s

A

Gelling agents give a gel-like consistency and:
* Include gums, starches, pectins, agar-agar and gelatine
* Are used in jellies, jams, desserts and yoghurts
* E400 additives are linked with GI issues including;
o Bloating
o Cramping
o Nausea
o Flatulence

22
Q

Flavour enhancers E600s

A
  • Used widely in savoury foods to make the existing favour stronger
  • In crispy, salty snacks, processed meats, instant noodles, fast food, sports drinks
  • E621 MSG (monosodium glutamate) is linked to MSG syndrome
  • Can cause symptoms including headaches, skin flushing, sweating, muscle tightness, numb/burning in mouth, dizziness, chest pain & heart palps.
  • Shortness of breath & throat swelling require immediate medical attention
23
Q

Sweeteners E900s

A
  • ‘Natural’ (Stevia, xylitol) and Synthetic (aspartame, saccharin)
    Categorised as either intense all bulk:
  • Intense sweeteners: e.g. saccharin. Aspartame, ace K, stevia
    o Often using combinations to create a ‘sugar’ flavour
    o Artificial sweeteners have adverse effects
  • Bulk sweeteners: mainly sugar alcohols, e.g. sorbitol and xylitol
    o Used for structural, sensory and sweetness characteristics
    o More than 10 g/100 g requires a warning on the product label as can cause GIT upset
24
Q

Artificial sweeteners

A

Aspartame, saccharine, acesulfame K
* Can raise insulin levels and affect insulin sensitivity
* Over-stimulate sugar receptors, making healthy, less sweet options such as fruit and vegetables unappealing
* Addictive and increase cravings for sweet foods
* Cause DNA damage (mutations)
* Often used in combination to balance taste. Acesulfame K has a bitter aftertaste and is generally combined with aspartate and / sucralose, heightening the toxic potential
* Stevia (plant-derived) is the safest alternative to sugar, but be aware of process stevia products

25
Q

Attention deficit hyperactivity disorder (ADHD)

A

Over 20 artificial colours and preservatives have been linked with hyperactivity disorder.
* Artificial colours: E102, 104, 110, 122, 124, 129
o Found in cheese, jam, tinned fruit, pickles, fruit squash and cordial, instant puddings, cakes, custard powder, ice-cream, sweets, yoghurts, packet and tinned soups
* Benzoate preservatives: E210-219
o Found in cooked pre-packed beetroot, jam, fruit juice, fruit pies, sweets, pickles, salad dressing, margarine, soft drinks, beer

26
Q

Unexpected food additives

A

Food additives can be present where least expected
* Consider tinned mushy peas: peas lose their colour and their health benefits (i.e. chlorophyll) in processing; turning them into an unappealing and unhealthy grey
* Colours are added back in to increase the appeal; e.g. E133 (brilliant blue FCF) combined with E102 (tartrazine) yellow to provide shade of green
* Artificial colours are linked with hyperactivity in children
* E102 is associated with rhinitis, itching, blurred vision, asthma
* Tinned mushy peas offer little nutritional value

27
Q

Other additives

A

In addition to the 6 categories discussed, there is a whole range of other E numbers, including:
* Acidity regulators, anti-caking agents, anti-foaming agents, bulking agents, carriers and carrier solvents, flour treatment agents, foaming agents, glazing agents, modified starches, packaging gases, raising agents

28
Q

Hidden additives

A

Hidden additives:
* Food companies use ‘tricks’ when labelling foods
* Either the E number, name or trade name is used; e.g. Aspartame, E951 or NutraSweet
* Additives can be added to foods prior to manufacture; e.g. colour added to farmed salmon to increase the redness of flesh; this would not appear on the label

29
Q

Safety

A

All additives are assessed for ‘safety’ before they can be used
Does this guarantee that they are safe?
* Several approved additives are linked with various health concerns including asthma, allergic reactions, neurotoxicity (ADHD, irritability, headaches) and increased cancer risk.
* The laws differ between countries with certain additives banned in some countries but used in others, casting doubt over the reliability of safety assessments and reviews

30
Q

Safety of natural additives

A

Are natural additives safe? – Not necessarily
* Juice: By the time juice is extracted, processed and pasteurized, much of the flavour, aroma and health benefits are lost
* Flavour packs are created from fruit essences and oils, which are broken down into their individual chemical constituents in a laboratory. They are then reassembled into a new compound and added back into the juice.
* Flavour packs don’t reflect anything found in nature. They are artificial BUT they can be labelled as natural, because individual components were originally extracted from fruit

31
Q

Safety of natural additives:
E407 carrageenan

A
  • Source: Extracted from red seaweed and industrially produced
  • Function: Thickening, stabilising and gelling agent in condensed milk and dairy products, jellies and nut milks
  • Effect: GI inflammation, bloating and bowel disease
32
Q

Safety of natural additives:
E330 citric acid

A
  • Source: Naturally occurring and citrus fruits but as an additive is manufactured using cheap GM high fructose corn syrup
  • Function: Flavouring and preservative in biscuits, tinned sauces, fruit / vegetables, ice-cream, cake mix, frozen fish
  • Effects: GM ingredients – potential hazards to health
33
Q

Nutritional value effects:
E926 chlorine dioxide

A
  • Source: Produced synthetically
  • Function: Bleaching and oxidizing agent for flour. Bleaching of fats and oils, beeswax. Purification of water
  • Effects: Decreases vitamin E content
34
Q

Nutritional value effects:
E220 sulphur dioxide

A
  • Source: Produced chemically
  • Function: Used as a preservative
  • Effects: Impedes oxygen-carrying capacity of haemoglobin. Destroys vitamin B1 in food
35
Q

Adverse affects:
Colourings E160b annatto

A

Natural (From seed of a plant)

Adverse affects:
* Headaches
* Hives
* Irritability
* Sleep issues
Commonly found in:
* Cheese, Coleslaw, Crisps, Custard, Fish fingers, margarine, smoked fish, soft drinks
* Also used in face paint, digestive aids and expectorants

36
Q

Adverse affects:
Colourings E120 Cochineal (carmine)

A

Natural (From a pregnant insect – Ground and Dried)
Red colour dye.

Adverse effects:
* Severe allergic reactions
* Can induce asthma
Commonly found in:
* Desserts, bakery products, toppings, soups, sources, pie fillings, soft drinks, confectionary
* Medications, cosmetics

37
Q

Adverse affects:
Preservatives E240–52
Nitrates and nitrites

A

Artificial

Adverse effects:
* Carcinogenic
* Mutagenic
* Associated with:
o Systemic lupus erythematosus
o Psoriasis
o Urticaria
o Atopic dermatitis
Commonly found in:
* Cheese, inorganic fertilisers, water ( through farming contamination)
* Medications

38
Q

Adverse affects:
Preservatives E220
Sulphur dioxide

A

Artificial

Adverse Effects:
* Impedes oxygen carrying capacity of haemoglobin;
o Wheezing
o Shortness of breath
o Fatigue
o Coughing
o Asthma
o Hives
o Allergic rhinitis
o Nausea
* Disturbed that microbiome
* Destroys B1 in foods
Commonly found in:
* Dried fruit, processed meat, wine, pickled foods
* Cosmetics and medication

39
Q

Adverse affects:
Antioxidants
E320 BHA
E321 BHT

A

Artificial

Adverse effects:
* Urticaria
* Dermatitis
* Headache
* Endocrine disruptor
* Respiratory issues
* Carcinogenic
Commonly found in:
* Chips, preserve meats, oils, cereals, biscuits, margarine
* Cosmetics

Note:
* E320 BHA and E321 BHT cannot be used in foods for babies or young children. However, they may still be eating foods containing BHA and BHT as use of these additives is widespread
* E320 BHA is not permitted for food use in Japan
* US National Toxicology Program Sixth Annual Report on Carcinogens (1991): “BHT reasonably anticipated to be a human carcinogen”

40
Q

Adverse affects:
Thickener,
Emulsifier
E407 Carrageenan

A

Natural

Adverse affects:
* Disturbed Microbiome
* Causes inflammation and can lead to gastrointestinal ulcerations
Commonly found in:
* Condensed milks and dairy products, jelly, nut milks, organic products
* Cosmetics, medications, supplements

41
Q

Adverse affects:
Flavour enhancer
E621 MSG

A

Natural

Adverse effects:
* Headache
* Muscle tightness
* Paraesthesia
* Flushing
* Fatigue
* GIT symptoms
* Heart conditions
* Depression
Commonly found in:
* Stock cubes, takeaway foods, hydrolysed protein, chips, seasoning blends
* Medications (including vaccines)
Note:
* It is the ‘free’ glutamic acid in MSG (processed free glutamate acid is different to free glutamic acid found naturally in proteins) that causes adverse effects and is often hidden, disguised as hydrolysed protein, yeast extract, protein isolate

42
Q

Adverse affects:
Sweetener
E950 acesulfame K

A

Artificial

AKA AceK
Adverse Effects:
* Headaches
* Nausea
* Depression
* Carcinogenic
Commonly found in:
* Chewing gum, baked goods, desserts, canned foods, alcoholic beverages

43
Q

Adverse affects:
Sweetener
E951 Aspartame

A

Artificial
Adverse effects:
* Irritability
* Depression
* Impaired spatial orientation
* Carcinogenic
* Impaired neurotransmitters
* Compromise blood brain barrier
* Contraindicated in phenylkenonuria, PKU (inability to break down phenylalanine, an amino acid causing neurological damage)
Commonly found in:
* Diet drinks, sugar-free products e.g. ice cream, yoghurt, chewing gum, sweets, breakfast cereal

44
Q

Reducing food additives

A
  • Prioritise consuming fresh, home-made food
  • Avoid addictive-laden, packaged foods
  • Consider the nutritional value; levels of sugar, trans-fats; is the food calorie-dense or nutrient-dense? Etc.

Nutrition I (163 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions