FOOD 2010 Lecture Notes - Lecture 4: Tert-Butylhydroquinone, Margarine, Sorbic Acid

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

Document Summary

Possibly the first additive to food was smoke, used by early humans to preserve meat and fish. The romans used sulphites to preserve wine and salt to cure pork and fish. Food additive: any substance, the use of which results, or may reasonably be expected to result in it or its by-products becoming a part of or affecting the characteristics of food. Food additives are present in food to achieve particular technological objectives: maintain nutritional quality (antioxidants retard oxidation in fats, food preservation (mold inhibitors) Improve product appearance (food colours: aid during processing, packaging or storage (humectants used to maintain soft texture in chewy cookies) The use of food additives is highly regulated and controlled by law. Additives must be approved for use according to prescribed protocols outlines in food regulations. Most legislation requires that human safety and technological efficacy be demonstrated before additives receive regulatory approval.