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IES Simancas presentation forthe Comenius project: Colours,
sweeteners and additives in food
products
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Our students went to local shops
to select sweets.
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Selecting food products
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They studied their composition.
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Main sorts of food aditives we
have found
Food colourings
Flavour enhancers
Preservatives
Antioxidants
Emulsifiers
Gellings
Acidulants
Stabilizers
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Definitions
Food colouring is any substance, liquid or powder,
that is added to food or drinkto change its colour.
Flavour enhancers are used to bring out the flavourin
a wide range of foods without adding a flavour of their
own.
Preservative food additives can be used alone or in
conjunction with other methods of food preservation.
Preservatives may be antimicrobial preservatives,
which inhibit the growth of bacteria or fungi, includingmold, orantioxidants such as oxygen absorbers, which
inhibit the oxidation of food constituents
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An antioxidant is a molecule capable of inhibiting the
oxidation of other molecules.
An emulsifier (also known as an emulgent) is a substancewhich stabilizes an emulsion by increasing its kinetic
stability.
Gellings orThickening agents are substances which, when
added to an aqueous mixture, increase its viscosity withoutsubstantially modifying its other properties, such as taste.
They provide body, increase stabilility, and improve
suspension of added ingredients.
Acidulants are additives that give a sharp taste to foods.They also assist in the setting of gels and to act as
preservatives.
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Stabilizers are an indispensable substance in
food items that categorised as food additives.When added to the food items, they smoothen
the texture of the food and give a definite
body to the food. Food stabilisers are added
in relatively small amount which aggravate
the effect of emulsifiers.
Sweeteners: This category of nonnutritive,
high-intensity sugar substitutes includes
aspartame, acesulfane-k and saccharin .
Leavenigs: A leavening agent is any one of a
number of substances used in doughs and
batters that cause a foaming action which
lightens and softens the finished product
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Products and their main additives
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Flavour enhancers:
Monosodium glutamate (MSG)
Ionisator
Disodium guanylate
It contains (per 100 gr)
532 kcal
Satured fat 15,0 g
Sugar3,1 g
Potato crisps
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Industri
al desserts
Emulsifiers:
Soy Lecithin
E 472bGellings:
E 407
E 401
178 kcal (per 100g)
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ChocolatesEmulsifier:Soy lecithin
Leavings:
E 500
A piece (29 g) contains:
143 kcal
Sugars 3,1 g
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Chocolate pills
Emulsufier: Soy lecithin
GlazingAgents: E 414 E
903 E 901
It contains (per 100 g): 481kcal
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Mantecados:Spanish Christmas
cakesAntioxidant: E 320
Caloric information
is not available.
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Coke
Food colour: E 150d
Acidulant: E 338
Per 100 ml it contains:
42 kcal
Sugar 10,6 g
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FantaAcidulant: E 330
Perservatives: E 202
Stabilizers: E 414, E 412, E 445.
Antioxidant: E 300 (Ascorbic acid)
Food couloring: E 160a (Carotens)
Per 100 ml it contains:
52 kcal
12,9 g sugar
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Zero Coke
Sweeteners:
E 952, E 950, E 951
Acidul
ant:
E 338
Acid corrector:
E33
1Per 100 ml it contains 0,2 kcal
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Chewing gumsAntioxidant: E 320
Food Colours: E 171, E 141
Emulsifier: E 442
Sweeteners: Aspartame, acelsufano
Coating agents: E 903 (carnauba wax)
E 553b (Magnesium silicate without
asbestos)
It contains (per 100 g): 178 kcal
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Jellies
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Study of the composition
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EmulsufiersSoy lecithin:Soy lecithin has been found to beeffective in various food and industrial applications
due to its emulsifying properties. high doses have
been seen to cause various problems and side effects
which include gastrointestinal problems, diarrohea,
either weight gain or loss of appetite, rashes,
headache, nausea, dizziness, vomiting and unpleasant
body odour and bad breath.
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E 472b: Esters of mono and diglycerides
Used to give emulsions their stability and the requiredviscosity. They are now currently included in low calorie
spreads, peanut butter and ice cream to control their
texture, starch based foods such as macaroni, noodles,
potato products and in the bakery industry.There is
concern in some quarters that may be carcinogenic.
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Flavour enhancers
Monosodium glutamate (MSG E 621): It is often used in
fast food, snack foods, tinned and frozen food.
MSG is safe for most people when eaten at customary
levels. However, it also said that, some people may have an
MSG intolerance that causes MSG symptom complex
and/or a worsening of asthmatic symptoms.
Didodium Guanylate: Disodium guanylate is produced
from dried fish or dried seaweed and is often added to instant
noodles, potato chips and other snacks.Disodium guanylate is
not safe for babies under twelve weeks, and should generally
be avoided by asthmatics and people with gout,
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Jellings
E 407: Carrageenans or carrageenins are a family of linearsulfated polysaccharides which are extracted from red seaweeds.
The Joint FAO expert committee on food additives states "that
based on the information available, it is inadvisable to use
carrageenan in infant formulas.There is evidence that degraded
carrageenan (poligeenan) may cause ulcerations in the gastro-
intestinal tract and gastro-intestinal cancer.
E 401:Alginic acid, also called algin oralginate, is an anionic
polysaccharide distributed widely in the cell walls of brown
algae, where it, through binding water, forms a viscous gum. In
extracted form it absorbs water quickly. In March, 2010
researchers at Newcastle University announced that dietary
alginates can reduce human fat uptake by more than 75%.
Sodium alginate
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Food colours
E 150d:Caramel color or caramel colouring is a soluble foodcolouring. It is made by a carefully controlled heat treatment of
carbohydrates in a process called caramelization. Caramel
colouring may be derived from a variety of source products that
are themselves common allergens.So, people with known
sensitivities or allergies to food products are advised to avoid
foods including generic caramel colouring.
E 160 a: Carotene, alpha-, beta-, gamma-Carotene colouringfades on exposure to light.
Typical products include fruit juices and squashes, cakes,
desserts, butter and margarine.
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E 171:T
itanium dioxide.T
itanium dioxide may beused in food to give opacity. No adverse effects are
known, and the compound is chemically inert.
E 141: Copper complexes of chlorophyll. Olive colour,
extracted from plants, no adverse effects are known
when used in foods.
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Acidul
antsE 338: Phosphoric acid, used in many soft drinks
(primarily cola), has been linked to lower bone density
in epidemiological studies.
E 330: citric acid is a colourless, crystalline organiccompound, belonging to the family of carboxylic
acids. Its use as a food additive is wide and varied.
Recorded problems are that it can be a local irritant
and in large amounts can cause teeth erosion.
E 331: Ascorbic Acid. Ascorbic acid and its sodium,
potassium, and calcium salts are commonly used as
antioxidant food additives.
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SweetenersE 952:Sodium cyclamate is an artificial sweetener. It is3050 times sweeter than sugar, making it the least potent
of the commercially used artificial sweeteners
E 950:Acesulfame K is 180-200 times sweeter thansugar.Critics say acesulfame potassium has not been
studied adequately and may be carcinogenic.
E 951:Aspartame (or APM) is an artificial, non-
saccharide sweetener used as a sugar substitute in somefoods and beverages. A 2007 medical review on the
subject concluded that "the weight of existing scientific
evidence indicates that aspartame is safe at current levels
of consumption as a non-nutritive sweetener
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Our students carried out a
survey
They studied sweets consumption among students
from 14 to 17 years old
The results were the following ones:
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How often do you eat sweets?
Girls
0
5
10
15
20
25
Once day More once
day
Once per
two days
Once a
week
More once a
week
More rare
Numberofstuden
ts
Serie1
Boys
0
2
4
6
8
10
12
14
16
18
20
Once day More once
day
Once per
two days
Once a
week
More once a
week
More rare
Numberofstudents
Serie1
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What do you prefer?
GIRLS
0
2
10
12
1
1
1
20
Chocolats Caramels Toffi es Mermelade Gel li es Indus trial
desserts
Chewing
gum
Numberofstudents
Serie1
OY
0
2
10
12
1
Chocolats Caramels Toffies Mermelade Gel lies Industrial
desserts
Chewing
gum
N
umberofstudents
Serie1
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How often do you eat chocolates?
GIRLS
0
2
4
6
8
10
12
14
16
18
20
Once day More onceday
Once pertwo days
Once aweek
More once aweek
More rare
Numberofstudents
Serie1
BOYS
0
2
4
6
8
10
12
14
16
Once day More once day Once per two
days
Once a week More once a
week
More rare
Numberofstudents
Serie1
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How often do you eat caramels?
GIRLS
0
5
10
15
20
25
30
35
Once day More onceday
Once pertwo days
Once aweek
More once aweek
More rare
Numberofstudents
Serie1
S
0
5
10
15
20
25
30
Once day More onceday
Once pertwo days
Once aweek
More once aweek
More rare
Numberofstudents
Serie1
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How often do you eat toffies?
GIRLS
0
5
10
15
20
25
30
35
40
45
Once day More onceday Once pertwo days Once aweek More once aweek More rare
Numberofstudents
Serie1
0
5
10
15
20
25
30
O nc e da y M or e o nc eda y
O n c e p e r t w o d a y s
O n c e aw e ek
More oncea w e ek
More ra re
Num
berofstudents
Ser ie1
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How often do you have marmalade?
GIRLS
0
5
10
15
20
25
30
35
Once day More onceday Once pertwo days Once aweek More once aweek More rare
Numberofstudents
Serie1
S
0
5
10
15
20
25
Once day More once
day
Once per
two days
Once a
week
More once a
week
More rare
Numberofstudents
Serie1
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How often do you eat jellies?
GIRLS
0
5
10
15
20
25
30
35
Once day More once day Once per two
days
Once a week More once a
week
More rare
Numbero
fstudents
Serie1
BOY
0
5
1 0
1 5
2 0
2 5
O n c e d a y M o r e o n c e
d a y
O n c e p e r
t w o d a y s
O n c e a
w e e k
M o r e o n c e
a w e e k
M o r e r a r e
N
um
bero
f
s
tudents
S e r i e 1
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How often do you eat industrial desserts
GIRLS
0
5
10
15
20
25
Once day
e onceday Once pertwo day Once aweek More once aweek More rare
Numberofstudents
Serie1
BOY
0
2
4
6
8
10
12
14
16
Once da y More onceda y Once per tw o d ay O n c e aw e ek More oncea w e ek More ra re
Num
berofstude
nts
Serie1
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How often do you have chewing gums?
GIRLS
0
2
4
6
8
10
12
14
16
18
Once day More onceday Once pertwo days Once aweek More once aweek More rare
Numberofstudents
Serie1
BOY
0
2
4
6
8
10
12
14
16
O nc e da y M or e o nc eda y O n c e p e r t w o d a y s O n c e aw e ek More oncea w e ek More ra re
Num
berofstude
nts
Ser ie1
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What do you prefer: home or industrial
desserts?
GIRLS
0
5
10
15
20
25
30
35
Home industrial
Numberofstudents
Serie1
BOYS
0
5
10
15
20
25
Home industrial
Numberofstudents
Serie1
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Why do you choose sweets?
GIRLS
0
5
10
15
20
25
30
35
40
45
Taste Colour Shape Presents Advertisments
Serie1
BOYS
0
5
10
15
20
25
30
35
Taste Colour Shape Presents Advertisments
Serie1