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Food Tech (Additives (uses of additives (preservatives (extend shelf life…
Food Tech
Additives
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given a number and also an 'E' if they have been accepted as safe for use within the European Union.
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uses of additives
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antioxidants (helps prevent fat becoming rancid) (prevents some foods from going brown, eg apples and pears)
colours (replace colour lost during heat treatment eg in canned peas) (improve the colours already in foods eg strawberry yoghurt)
flavourings and flavour enhancers (makes flavour in food stronger) (replace flavours lost during processing)
emulsifiers and stabilisers (help to mix together ingredients like oil and water that would normally separate)
thickeners and gelling agents (prevents sauces separating, produce thickened sauces with the addition of hot water and no further heating is required) (gelling agents are used to create smooth, set textures in products and stabilise them)
Fortification
Some foods are fortified by law, for example, white flour and margarine.
Manufacturers sometimes voluntarily fortify goods, for example, fruit juices and breakfast cereals.
Advantages
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produces a product that is similar to another. By law, margarine has to have vitamins A and D added to similar levels as in butter.