FOOD 2010 Lecture Notes - Lecture 4: Sucrose, Lecithin, Sodium Benzoate

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

Document Summary

Have been used for thousands of years. First was smoke used to preserve meats and fish. Romans sulphites to preserve wines and salt to cure pork and fish. Nutritive materials like sugar and salt, vitamins, minerals, spices, seasonings, flavourings, agricultural chemicals, packaging materials, and veterinary drugs are not classified as food additives. Use is monitored by the food, drug, and cosmetic act. Fda monitors their use and only allows it if it has been proven that they will accomplish the intended effect in the food amount used cannot be more than is needed to accomplish the effect. Additives are regulated according to functional usage in prescribed foods and the level of usage. Regulated under division 16 of the food and drug regulations. Some foods would spoil or it would taste bland. = preservatives, nutritional additives, color modifiers, flavouring agents, and texturing agents. Hardening, drying, leavening, antifoaming, firming, crisping, anti-sticking, whipping, creaming, clarifying, and sterilizing.