FOOD 2010 Chapter Notes - Chapter 14: Food Additives Amendment Of 1958, Chelation, Food Science

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

Document Summary

Acidulants: make a food acid or sour; added to foods primarily to change the taste and to control microbial growth. Antimicrobial agents: substances that prevent or inhibit growth of microorganisms. Antioxidants: a substance that can stop an oxidation reaction; a substance that slows down or interferes with the deterioration of fats through oxidation. Chelating agents: substance that binds strongly to multivalent cations, by virtue of a number of anionic groups acting like pincers, for example edta. Delaney clause: government action enforced by the fda that basically says the food industry cannot add any substance to food if it induces cancer when ingested by man or animal. Emulsifier: a substance that acts as a bridge at the interface between two immiscible liquids and allows the formation of an emulsion; a substance that aids in producing a fine division of fat globules. Gras: the list of food additives that are (cid:498)generally recognized as safe(cid:499) by a panel of experts.