Food Additives - PowerPoint PPT Presentation

Loading...

PPT – Food Additives PowerPoint presentation | free to view - id: 42b570-NTdkZ



Loading


The Adobe Flash plugin is needed to view this content

Get the plugin now

View by Category
About This Presentation
Title:

Food Additives

Description:

Food Additives Integrated Science II Why do we use additives more now than we did in the past? The public has come to expect food from farmers, processors, truckers ... – PowerPoint PPT presentation

Number of Views:1726
Avg rating:3.0/5.0
Slides: 22
Provided by: LPS
Category:
Tags: additives | food

less

Write a Comment
User Comments (0)
Transcript and Presenter's Notes

Title: Food Additives


1
Food Additives
  • Integrated Science II

2
Why do we use additives more now than we did in
the past?
3
The public has come to expect food from farmers,
processors, truckers and retailers to be
wholesome and free from microbes, toxins,
pesticides and drug residues.
4
Wholesome
  • High in nutritional value
  • Good taste
  • Long shelf life
  • Safe
  • Sensory pleasing

5
Conditions that affect Wholesome
  • Temperature
  • sanitation
  • storage
  • Packaging
  • age
  • Preservation techniques

6
Definition
  • Food Additives are any substances that become
    part of a food product.
  • Food Additives can be intentional or
    unintentional.

7
Intentional additives
  • Enrichment restore lost nutrients to food
  • Fortification increase nutritional value of food

8
Unintentional Additives
  • Insecticides
  • Fungicides
  • Herbicides
  • Plant Growth Regulators
  • Hormones and Antibiotics

9
Functions/Purposes
  • Prolong shelf life
  • Change/preserve color
  • Enhance flavor
  • Improve nutritional value

10
Functions/Purposes cont.
  • Compensate for vitamin and mineral deficiencies
  • Maintain freshness
  • Prevent spoiling
  • Facilitate food processing

11
Delaney Clause, 1958
  • No substance known to cause cancer in animals or
    humans at any dose level shall be purposefully
    added to food.

12
Improper Uses
  • To disguise faulty or inferior products
  • To deceive consumers
  • To destroy nutritional value

13
Improper Uses
  • To produce effects that can otherwise be achieved
    safely

14
Government Agencies
  • United States Department of Agriculture assess
    food safety
  • United States Food and Drug Administration
    approve food crops

15
Food additives
  • Benefits, risk and types.

16
Benefits
  • Reduce food spoilage
  • Maintain nutrient quality
  • Lower food costs
  • Reduce occurrence of disease

17
Risks
  • Cancer, birth defects, allergies, and health
    problems can result.
  • Oil is soluble in body fat.
  • The cost of food production increases for
    farmers.

18
Types of Additives
  • Antioxidants
  • Prevent fats and oils from spoiling
  • Coloring Agents
  • Improve color of processed foods

19
Types of Additives
  • Emulsifiers/Stabilizers
  • Prevent mixed foods from separating
  • Preservatives
  • Prevent the growth of spoilage organisms

20
Types of Additives
  • Sweeteners/Flavor Enhancers
  • Bring out the taste of foods

21
(No Transcript)
About PowerShow.com