FOOD 2010 Chapter Notes - Chapter 7: Low-Density Lipoprotein, Barcode, Teratology

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

Document Summary

More useful definition is that it is a chemical or other substance that becomes part of a food product either intentionally or accidentally. Intentional additives: purposely added and includes things such as sugar, salt, corn syrup, baking soda, citric acid and vegetable coloring. These must receive approval from the food and drug administration before they can be used in foods. indirect additives are contaminants - substances that accidentally get into foods during production, processing or packaging. Adulteration is the deliberate addition of cheap ingredients to a food to make it appear to be of high quality. Additives are important in an industrial society because it helps keep food wholesome and appealing while en route to market and are key in maintaining the food qualities and characteristics consumers demand. Maintain product consistency certain ingredients such as emulsifiers, stabilizers, thickeners and anticaking agents help ensure consistent food texture and characteristics.