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Sunday, September 2, 2018

Food Additives and Food Safety - Are they Helpful or Harmful?

For centuries, people have enhanced their foods with various flavorings, preservatives and dyes. The most common additives are sugar, corn syrup, other sweeteners, and salt; they are used both to enhance flavor and to retard spoilage. Other additives offer their own unique health benefits; these include calcium. as well as ascorbic acid (Vitamin C), Vitamin E and other antioxidants that prevents fats from turning rancid and may also offer some protection against cancer, heart disease and other ailments.


Type of AdditiveFound InFunction
(a)Preservatives
1) Benzoic Acid and BenzoatesSoft Drinks, Beer, Fruit Products, Margarine and Acidic FoodsExtend shelf life and protect food from fungi and bacteria.
2) Nitrites and NitratesProcessed meat such as Sausages, Hot Dogs, Bacon, Ham and Lunch Meats, Smoked Fish.Extend shelf life and protect food from fungi and bacteria, preserve color in meats and dried fruits.
3) SulfitesDried Fruits, Shredded Coconuts, Fruit based Pie Fillings and RelishesExtend shelf life and protect food from fungi and bacteria.
(b)Antioxidants
1) Ascorbic Acid (Vitamin C) and AscorbatesFruit Products(Juices, Jams and Canned Fruits), Acidic Foods and Fatty Foods that become rancidAscorbates prevent fruit juices from turning brown and fatty foods from becoming rancid. They also improve baking quality in wheat.
2) BHA or BHTFatty foods that can turn rancid, such as Baked Products, Cereals, Potato Chips and Fats and OilExtend shelf life and protect food from fungi and bacteria.
3) Tocopherols (Vitamin E)Oils and ShorteningsPrevents rancidity in fats and other damage to foods due to exposure to oxygen.
c) Colorings
1) Beta Carotene, Caramel, Carrot Oil, Citrus Red# 1Many processed foods, especially sweets and products marketed for children, soft drinks, baked goods and confectionery items such as frosting, jams and margarine. Also used in Bologna and other processed meats as well as to color the skin of oranges and certain other fruits.Make food look more appetizing by meeting people's food color expectations. For example, making cherry jell-o red.
2) Dehydrated BeetsMany processed foods, especially sweets and products marketed for children, soft drinks, baked goods and confectionery items such as frosting, jams and margarine. Also used in Bologna and other processed meats as well as to color the skin of oranges and certain other fruits.Make food look more appetizing by meeting people's food color expectations.
3) IDRC colors: Blue# 1,2; Red# 40; Yellow# 5,6Many processed foods, especially sweets and products marketed for children, soft drinks, baked goods and confectionery items such as frosting, jams and margarine. Also used in Bologna and other processed meats as well as to color the skin of oranges and certain other fruits.Make food look more appetizing by meeting people's food color expectations.
d)Flavour Enhances
1) Disodium GuanylateCanned Meats and Meat bases foodsImprove the flavor of many canned or processes foods.
2)Hydrated Vegetable ProteinMixes, Stock and Processes MeatsImprove the flavor of many canned or processes foods..
3) Monosodium Glutamate(MSG)Chinese Food, Dry Mixes, Stock Cubes and Canned, Processes and Frozen Meats.Heightens taste perception so that foods seem to taste better.
e)Emulsifiers, Stabilizers and Thickners
Carrageenan, Cellulose, Glycerol, Guar Gum, Gum Arabic,Lecithin, PectinSauces, Soups, Breads, Baked Goods, Frozen Desserts, Ice Creams, Low- Fat and Artificial Cream Cheese, Condiments, Jams, Jellies, Chocolate, Pudding and Milk Shake.Improve texture and consistency of processed foods by increasing smoothness, creaminess and volume. Hold in moisture and present separation of oil and water. Excessive pectin can result in bloating.

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