\nSodium citrate<\/td>\n Cooked cured meat<\/td>\n To stop fats from turning rancid.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n3. Flavourings<\/strong><\/span><\/p>\n\nFlavourings<\/strong> are used to improve the taste of food and restore taste loss due to processing.<\/li>\nExamples of flavouring are sugar, salt, vinegar, monosodium glutamate (MSG), aspartame and synthetic essences such as pentyl ethanoate.<\/li>\n Table shows some examples of Flavourings.<\/li>\n<\/ul>\n\n\n\nFlavouring<\/strong><\/td>\nExample<\/strong><\/td>\nFunction<\/strong><\/td>\n<\/tr>\n\nMonosodium glutamate (MSG)<\/strong><\/p>\n\nIt is the sodium salt of glutamic acid.<\/li>\n<\/ul>\n<\/td>\nFrozen food, spice mixes, canned and dry soups, salad dressings and meat or fish- based products<\/td>\n To bring out the flavour in many types of food.<\/td>\n<\/tr>\n \n\nAspartame<\/strong><\/p>\n\nIt is a non-sugar sweetener.<\/li>\n It is approximately 200 times sweeter than sugar.<\/li>\n It has fewer calories than sugar.<\/li>\n It is stable when dry or frozen but it breaks down and loses its sweetness over time when stored in liquids at temperatures above 30\u00b0C.<\/li>\n<\/ul>\n<\/td>\nDiet drinks, low- calorie frozen desserts and some soft drinks<\/td>\n To sweeten food.<\/td>\n<\/tr>\n \nSynthetic essences Pentyl<\/strong><\/p>\n\nIt contains compounds belonging to the homologous series of esters.<\/li>\n It is cheaper to use these artificial flavours than to use real fruits.<\/li>\n<\/ul>\n<\/td>\nPentyl ethanoate (banana flavour), ethyl butanoate (pineapple flavour), methyl butanoate (apple flavour) and octyl ethanoate (orange flavour)<\/td>\n To produce artificial flavours which resemble natural flavours.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n4. Stabilisers<\/strong><\/span><\/p>\n\nMany food are actually emulsions. Emulsions are either oil droplets suspended in water or water droplets suspended in oil.<\/li>\n Stabilisers<\/strong> are substances which help to prevent an emulsion from separating out.<\/li>\nStabilisers are used in food which contain oil and water. Examples of these foods are margarine, butter, ice cream and salad cream such as mayonnaise.<\/li>\n Examples of stabilisers are lecithin, mono- and di-glycerides of fatty acids.<\/li>\n<\/ul>\n5. Thickeners<\/span><\/strong><\/p>\n\nThickeners<\/strong> are used to thicken food.<\/li>\nAcacia gum can act as a thickener as well as a stabiliser.<\/li>\n Table shows some examples of thickeners. \n\n\n\nThickeners<\/strong><\/td>\nExample<\/strong><\/td>\n<\/tr>\n\nModified starch<\/td>\n Instant soups and puddings<\/td>\n<\/tr>\n \nPectin<\/td>\n Jam<\/td>\n<\/tr>\n \nAcacia gum<\/td>\n Chewing gum, jelly and wine<\/td>\n<\/tr>\n \nGelatine<\/td>\n Yogurt<\/td>\n<\/tr>\n \nXanthan gum<\/td>\n Sauce, salad dressing<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/li>\n<\/ul>\n6. Dyes<\/span><\/strong><\/p>\n\nFood colourings are dyes.<\/li>\n Food processing often leads to a loss of colour.<\/li>\n Food dyes<\/strong> are used to add or restore the colour in food<\/strong> in order to enhance its visual appeal<\/strong> and to match consumers\u2019 expectations.<\/strong><\/li>\nFood dyes can be classified into natural and artificial food dyes.<\/li>\n Artificial food dyes are usually used because they are more uniform, less expensive and have brighter colours than natural food dyes.<\/li>\n Many food dyes are azo compounds<\/strong> or triphenyl compounds.<\/strong><\/li>\nAzo dyes have colours such as red, orange and yellow, whereas triphenyl dyes have colours such as blue and green.<\/li>\n Tartrazine, a yellow azo dye, is used in orange drinks, custard powder, sweets and apricot jam. Tartrazine is believed to cause hyperactivity in children.<\/li>\n Brilliant blue FCF, a blue triphenyl dye, is found in beverages, jellies, confections and syrups. It can be combined with tartrazine to produce various shades of green.<\/li>\n<\/ul>\nDo we need food additives?<\/strong><\/h3>\n\nMany countries have enacted laws to control the use of food additives so as to safeguard the health of their citizens. In Malaysia, the public are protected against health hazards in the use of food additives by Food Act 1983 and Food Regulation 1985.<\/li>\n Before an additive is used, it must be approved by the government.<\/li>\n Food additives are never given permanent approval, but are continually reviewed and modified or withdrawn when necessary.<\/li>\n Thus, food additives can be considered safe in our diet.<\/li>\n<\/ul>\nThe advantages<\/strong> of using food additives are as follows.<\/p>\n\nThey make the food stay fresh longer, look nicer and taste better.<\/li>\n They make seasonal crops and fruits available throughout the year.<\/li>\n<\/ul>\nThe disadvantages<\/strong> of using food additives are as follows.<\/p>\n\nSome of the food additives are associated with diseases like cancer, asthma, allergies and hyperactivity.<\/li>\n Some food additives make the food less nutritious.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"Types of food additives and their functions Food Additives A food additive is a natural or synthetic substance which is added to food to prevent spoilage or to improve its appearance, taste or texture. Types of food additives and their functions Food additives that are commonly used are: Preservatives Antioxidants Flavourings Stabilisers Thickeners Dyes […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[84],"tags":[5707,5703,5714,5712,5710,5713,5715,5702,5701,5706,5705,5699,5711,5708,5700,5698,5709,5704],"yoast_head":"\n
Types of food additives and their functions - A Plus Topper<\/title>\n \n \n \n \n \n \n \n \n \n \n \n \n \n\t \n\t \n\t \n