FOS 3042 Lecture Notes - Lecture 7: High Fructose Corn Syrup, Carboxymethyl Cellulose, Sodium Benzoate

• School: University of Florida
• Department: Food Science and Human Nutrition
• Course: FOS 3042
• Professor: Obadasi

Document Summary

Food additives- any substance added to foods: food supply would be limited without them, regulated by the fda, examples. Salt- oldest food additive: categories of food substances. New ones have to be proven safe. May or may not be considered additives. Laws and regulations: food additives amendment. Fda- food safety requires proof of a reasonable certainty that no harm will result from an additive. Compound must be able to be analyzed: no food additive has permanent approval. Food additives serve to: maintain product consistency (ability to produce the same product again and again, improve or maintain nutritional value. Supplementation: improve palatability or wholesomeness, control of acidity, enhance flavor, impart color, inhibit micro-organism growth. Extends shelf-life and safety of the food. Types of food additives: microbial inhibitors. Disrupt oxidation process some way: sequestrants and chelating agents. Most often bind to metal molecules that can catalyze reactions in the food. Egg yolks (contain lecithin and protein)- mayo, ice cream.