Food Additives

Textbook

Friend

Definition: natural or synthetic substance

which is added to food
to prevent spoilage
to improve its appearance, taste or texture

FOOD
ADDITI
VES
Egyptians used food colourings and spices for
flavouring
Romans used saltpetre(potassium nitrate) for
preservation

Internet

Workbook

Functions of Food
PRESERVATIVE
Additives
S

Substances added to food to slow down or prevent the growth of microorganisms, so

that food can be kept for longer periods of time

Preservative

Uses

Salt

Salt or sugar draws the water out of the

cells of the microorganisms and retard
the growth of microorganisms

Salted egg

Salted fish

Sugar

Jam
Vinegar

Sodium nitrate/ Sodium nitrite

o
o
o

provides an acidic condition that

inhibits the growth of microorganisms

To preserve meat, sausage and cheese

To prevent dood poisoning in canned
foods
To maintain natural colour of meat and
look fresh

Hamburger
Benzoic Acid/ Sodium Benzoate

To preserve sauces(oyster, tomato, or

chilli), fruit juice, jam and margarine

Sauces
Sulphur dioxide

o
o

Used as bleaches and

antioxidants to
prevent browning in
fruit juices
Maintain the colour
and freshness of
vegetables
To prevent the growth
of yeast

ANTIOXIDANTS

Antioxidant is a substance which slows down deterioration of food

caused by oxygen from the air
Prevent oxidation that causes rancid fats and brown fruits
Examples: butylatedhydroxyanisole(BHA), ascorbic acid(vitamin C),
topopherol(Vitamin E), sodium citrate

FLAVOURING
Used to improve the taste of food

and restore taste loss because of processing

Examples : sugar, salt, vinegar, monosodium glutamate(MSG), aspartame and
synthetic essences such as pentylethanoate, CH 3COOC5H11

STABILIZERS

Stabilizer is any substance which helps to prevent an emulsion from separating out
Used in margarine, all of which contain oil and water
Examples: lecithin, mono- and di-glycerides of fatty acids
Ice cream is an emulsion, stabiliser is added to ice cream

THICKENERS

Used to thicken food

Example:
instant soup and pudding thickened by modified starch
Jam and jellies thickened by pectin
Chewing gum, jelly and wine thickened by acacia gum
Yogurt thickened by gelatine

DYES

Use to add or restore the colour in food

to enhance its visual appeal and to match

consumer expectations
Examples:
Tartrazine, a yellow azo dye is used in
orange drinks, cutard powder
Tartrazine cause hyperactivity
Natural colour: anthocyanin, found in red
grapes, red cabbages and sweet potatoes

Effects of food additives on

health