FOOD 2010 Chapter Notes - Chapter 4: Food Preservation, Food Additive, Emulsion

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

Document Summary

Food addiives (chemicals) are used only to maintain or to improve quality of food or to give it some added quality consumers want. Flavors, colours, vitamins, minerals, amino acids, anioxidants, animicrobial agents, Addiives are used to achieve 1 or more of: to maintain or improve nutriional value, to maintain freshness, to aid in processing or preparaion, to make food more appealing. Food could go bad quickly or taste bland. Some include preservaives, nutriional addiives, colour modiiers, lavoring agents, texturing agents, and aids to processing. Addiives have other funcions: hardening, whipping, drying, irming etc, Over the years, they have been added for bad reasons: to disguise inferior products, to deceive the consumer, to provide otherwise desirable results, replace good manufacturing pracices. Added vitamins and minerals to make them more nutriious and replace lost nutrients. Can be used in food, drugs, and cosmeics.