These are added to liquids which have to be poured or pumped in a factory, such as milk or fruit juices.
The anti-foaming agent does what it says; it prevents the build-up of air bubbles or foam as the liquids are poured.
If they were not used, pipes would clog up, become blocked and leakages and wastage would occur.
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Anti-caking agents
These absorb moisture from dried foods without themselves becoming wet.
They are used in dry products to ensure the substances flow freely, for example, salt thus maintaining the desired texture.
Examples of anti-caking agents include: silicates, calcium phosphates, magnesium oxide, salts from some long chain fatty acids such as stearic and palmitic.
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Additives
Natural, nature identical or artificial types
Natural - obtained from natural sources e.g. purple colour from beetroot
Nature identical - synthetic copies of natural occuring substances as its cheaper, e.g. vanillin, extracted from vanilla pods, synthetic from plant; lignin
Artificial - not naturally occuring, synthetically made, e.g. saccharin
Used for:
S - shelf life, make it last longer
U - uniform, make all products the same
E - enhance flavour/texture
D - decay, prevent/delay process
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E-number
Food additives are thoroughly tested for safety before use in the EU
When this has happened they get given an E-number
Means it is safe to use
Still regularly tested for safety
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Colourings
E100 - E199
Used to make food look attractive
Sometimes added to replace lost characteristis during processing
Natural sources - seeds, roots, grasses
Synthetic - E102 tartrazine, E110 sunset yellow
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Preservatives
E200 - E299
Helps keep food for longer by slowing down/preventing decay
Attack enzymes in bacteris/microorganisms and stop them from functioning
Minimise food waste and make food safer
Naturally occur in small amounts, to obtain commercially have to be synthetically made, e.g. nitrates -> used in curing of meats, reduced risk of bacteria growth
Salt, vinegar, alcohol.
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Sweetners
Used to make product healthier
Used as a replacement in many foods
Makes it more widely suitable, e.g. diabetics
e.g. fructose syrup, used instead of glucose
Often used in lots of weight loss products as gives same flavour but at a lower calorie and lower cost.
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Emulsifiers
E400 - E499
Helps improve consistency of foods during storage and processing
Helps mix fat/oil and water and stops them from seperating
Hydrophobic end likes oil, hydrophilic end likes water
Each end attaches to the end it likes, stops separation
Gives a smooth texture and helps thicken sauces
e.g. lecithin -> found in eggs, used in salad dressings, mayonnaise
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Flavourings
E600 - E699
Improve flavour of food
Sometimes added to replace lost flavours
Used to give strong/distincitve flavour
Easier to sell product in competitve market
e.g. vanillin, herbs, fruits, berries, root, seed
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Flavour enhancers
E600 - E699
Improve flavour of food
Sometimes added to replace lost flavours during processing
Used to give strong/distinctive flavour
Easier to sell product in competitive market, e.g. monosodium glutamate (MSG)
Used to bring out the flavour of an ingredient
Used alot in processed foods such as ready meals, soups, sauces -> sweet and sour from a chinese takeaway
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Antioxidants
E300 - E399
Keeps food for longer by stopping chemical reactions which make foods go off/become rancid
Used to prevent rancidity in many products which contain a small amount of fat
Prevent oxidation in fruit/veg
e.g. vitamin C -> used with fruit/veg and in fruit juices
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Fortifications
The addition of nutrients lost during processing
Also used to *** desired nutrients to certain foods
Enhance the nutritional value of the product
e.g. fortified breakfast cereals -> nutrients
Added aimed towards children
Addition of vitmain D to margarine
Addition of calcium to flour
Addition of vitmain C to orange juice
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