FOOD 2010 Lecture Notes - Lecture 3: Sodium Bicarbonate, Corn Syrup, Food Additive

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcon

Document Summary

A chemical or other substance that becomes a part of a food product either intentionally or accidentally. Substances purposely added to perform specific functions; including sugar, salt, corn syrup, baking soda, citric acid, and vegetable colouring. Substances that accidentally get into a food product during production, processing or packaging. The deliberate addition of cheap ingredients to make it appear to be of high quality (illegal in the us) To enhance flavour or impart desired colour. The safety of a food additive for human consumption must never be in doubt. A food additive must function in food systems in accordance with its stated function under specific conditions of use (termed efficacy) A food additive should be detectable by a defined method of analysis.