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8/9/2019 ChemistryPresentation(Food Additives) 2003
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FOOD ADDITIVES
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Example and function of type of
food additives
a)Preservative
b)Flavourings
c)Thickeners
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a) Preservative
Function: substance added to food to slowdown and prevent the growth of
microorganisms in order to kept the lasts
longer.
Example: salts, vinegar and sugar have been
used for centuries to preserve food.
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b) flavourings
* Function : to improve the taste of food restore
taste loss due to processing.
* There are 2 types of flavourings :
i) Flavour enchancers
ii) Artificial sweeteners
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i) Flavour enchancers
-Flavor enchancers are chemicals that areadded to food to bring out the flavours to
enhance the tastes of food.
-Exp : monosodium glutamate (MSG)PRESERVATIVES
Sodium nitriteSodium nitrate
-To preserve meat,sausage,cheese and dried fish-To prevent food poisoning in canned food
-To make meat look fresh
Benzoic acid
Sodium benzoate
-To preserve sauces, fruit juice,jam and margarine
Sulphur dioxideSodium sulphite
-To prevent browning in fruit juices-Maintain the freshness of vegetables
-T o prevent the growth of microorganisms
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ii) artificial sweeteners
Aspartame and saccharin
-can be used as a substitute for sugar toenhance the sweetness in food and drink
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c) Thickeners
are chemicals that are added to food to thicken the liquid and toprevent the food from liquefying.
Exp:-Gelatin and pectin are added to help jams and jellies set
- They absorb water and thicken the liquid in food to produce ajelly-like structure.
-They are natural carbohydrates.
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The use of food additives
revent spoilage
Restore the colour of food destroyed during food processing.
Prevent oxidation of fats and oils by oxygen in air
Prevent growth of microorganisms
Improve its appearrance , taste or texture
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The effect of food additives
on health
1.Sodium Nitrate (also called Sodium Nitrite):
Cause blue babysyndrome that is fatal for babiesdue to the lack of oxygen in the blood
2. BHA andBHT:
Cause allergic reactions in some people.
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3. Mono sodium Glutamate (MSG) : It can
cause allergic reaction in some people.
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QUESTIONS
1.Which of the following food additives is used
to stop the activity of microorganisms in food?
A Ascorbic acid
B Benzoic acid
C Citric acid
D Triphenyl compounds
Answer:B
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2.Which of the following food additives is
used to produce jelly-like texture in jams?
A Citric acid
B Pectin
C Sodium nitrate
D Monosodium glutamate
Answer:B
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THANK YOU FOR LISTENING
TO US PATIENTLY
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PRESENTED BY:
GAN HONG PIN
MARTIN CHEN JUN XIANG
CHAN BING ZHE PANG WAI KIAN
CHONG WEN BO
NG LEE KIM
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