PHAR 100 Chapter Notes - Chapter 5.4.4: Monosodium Glutamate, Food Coloring, Tartrazine
19 Jul 2017
School
Department
Course
Professor
Document Summary
4-5 thousand in use most not tested adequately. Testing has not been as thorough as other food additives: approved bc of use experience history. This class of additives include: flavouring agents, enhancers, essence of smoke, synthetic flavors. Toxicity: very few flavourings showed toxicity, however msg (monosodium glutamate) is an exception, some individuals more sensitive to msg than others, tightens face muscles, tightens neck muscles, headache, nausea, giddiness. Gives food an appetizing appearance food must have an acceptable appearance in order for a person to maintain a adequate diet according to studies. Most colouring agents are well- evaluated i think this means well-tested! Most common allergic reaction to a colouring agent : the allergic reaction tartrazine a yellow food colour if a person is allergic to asa, they will also be allergic to tartrazine. Fun fact: different countries have different rules in terms of food colours: canada, only allows 10 food colours to be used, banned red dye no.
