• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

Give an Account of the Range and use of Food Additives

Extracts from this document...


Alex H. 13C 07/03/01 Give an Account of the Range and use of Food Additives Food Additives are natural and synthetic compounds added to food to supply nutrients, to enhance colour, flavour, or texture, and to prevent or delay spoilage. There are four basic types of food additives. Antioxidants retard the oxidation of unsaturated fats and oils, colourings, and flavourings. Oxidation leads to rancidity, flavour changes, and loss of colour. ...read more.


Thickening agents are natural or chemically modified carbohydrates that absorb some of the water that is present in food, thereby making the food thicker. Thickening agents "stabilise" factory-made foods by keeping the complex mixtures of oils, water, acids, and solids well mixed. Since ancient times table salt has been a preservative for fish, ham, and bacon, and sugar has been used to preserve jelly, fruit jams, and fruit preserves. At present more than 2500 food additives of all kinds are known. ...read more.


Colouring agents, natural and synthetic flavourings, and flavour enhancers such as monosodium glutamate are added to make food more appealing. More than 1750 natural and synthetic artificial flavourings are known. Other additives such as agar and gelatine are used as texturizers or emulsifiers in ice cream and frozen desserts. The Food and Drug Administration (FDA) regulate the use of food additives in the U.S. Coloring agents in particular are rigidly controlled, with 33 of them considered safe by the FDA. Because of a growing market for "natural" food products, a trend toward producing foods with fewer or no additives has been noticeable in recent years. ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our GCSE Food Technology section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related GCSE Food Technology essays

  1. Should Zambia and other nations accept genetically modified food aid to prevent their populations ...

    Crops such as maize have been grown all over Africa since the colonial times. It was readily adopted by local farming communities because it grew rapidly and its cultivation was undemanding. Some 54% of maize planted in Africa is still planted to local varieties.

  2. There has become an increasing demand for single portion food products - I will ...

    of a high standard product it seems important that packaging should be considered. I have found out what must be on a product by law, and what can be an added extra, On product/label by law: * Food product name * Ingredients- weight order * Storage conditions * Name and

  1. Investigate the range of cookie style biscuits available in a local supermarket

    spend over 30p and no one said they would spend over 70p. This shows that there is a wide range in price for what people would be willing to pay. * For the base of the cookie 9 people wanted it to be chocolate and 10 said that they would prefer a plain base and 1 said caramel.

  2. Globalisation and regulation of food risks. A theoretical overview.

    See table 3. Table 3: Top 15 agricultural exporters and importers, 2000 Exporters Value ( bn) Share in world (%) Importers Value ($bn) Share in world (%) USA 70.87 12.7 USA 66.69 11.0 France 36.52 6.5 Japan 62.19 10.3 Canada 34.79 6.2 Germany 41.54 6.9 Netherlands 34.14 6.1 UK 32.49

  1. Hydrogenated Oils.

    to food manufacturers.3 Food companies have tried to obtain the useful features of saturated fat without its artery-blocking potential by using vegetable oil but changing it chemically. In a process called partial hydrogenation, they bubble hydrogen through vegetable oil, converting the oil to a firmer, less perishable form rich in a substance known as trans-fat.

  2. Investigate the use of language in menus.

    Neither article praised the imagination used in the language of the menus. In addition, neither article suggested whether the description in the menus had a positive influence on the popularity of the dishes. Furthermore, the articles did not compare menus of different regions or different types of restaurant.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work