FOOD

ADDITIVE
S
 ANTIOXIDANTS

PRESERVATIVES

FLAVOURINGS

TYPES OF FOOD
ADDITIVES

DYES
STABILIZERS

THICKENERS
PRESERVATIVES
PRESERVATIVES
FUNCTION:
SLOW DOWN OR
PREVENT THE GROWTH
OF MICROORGANISM

EXAMPLE:
SALT, SUGAR & VINEGAR
SODIUM BENZOATE,
SULPHUR DIOXIDE.
 Preservatives Uses

Sodium nitrite, NaNO₂ To preserve meat , sausage , cheese

Sodium nitrate, NaNO₃ and dried fish
To prevent food poisoning in canned
foods
Maintain the natural color of meat

Sodium benzoate,C₆H₅COONa To preserve sauces (oyster, tomato or

Benzoic acid, C₆H₅COOH chili), fruit juice, jam and margarine

Sulphur dioxide, SO₂ Used as bleaches and antioxidants to

Sodium sulphite, Na₂SO₃ prevent browning in fruit juices
Maintain the color and freshness of
vegetables
To prevent the growth of
microorganisms
ANTIOXIDANTS
 ANTIOXIDANTS

EXAMPLES:
BUTYLATED
HYDROXYANISOLE,
BUTYLATED
HYDROXYTOLUENE,
ASCORBIC ACID,
TOCOPHEROL,
FUNCTION: SODIUM CITRATE.
PREVENT
OXIDATION OF FATS
AND OILS BY OXYGEN
IN THE AIR.
 Antioxidants
Butylated hydroxyanisole, BHA
Butylated hydroxytoluene, BHT
Ascorbic acid (vitamin C)
Tocopherol (vitamin E)
Sodium citrate
Uses
To retard rancidity in oils
To preserve the color of fruit juice
Stimulates immune system and
protects against chromosomes
breakage.
Neutralize free radicals compounds
Help to reduce the risk of heart
disease and cancer
oTo stop fats from turning rancid
FLAVOURINGS
FLAVOURINGS
FUNCTION:
IMPROVE THE TASTE OF
FOOD AND RESTORE TASTE
LOSS BECAUSE OF
PROCESSING

EXAMPLE:
I.FLAVOUR ENHANCERS:
MONOSODIUM GLUMATE
II.ARTIFICIAL FLAVOUR:
ASPARTAME, SACCHARIN
III.SYNTHETIC ESSENCES:
PENTYL ETHANOATE
Flavorings Uses

Monosodium glutamate (MSG) Bring out the flavors or to

enhancers the tastes of food.

Aspartame A substitute for sugar to

Saccharin enhance the sweetness in food
and drink

Pentyl ethanoate, CH₃COO₅H₁₁ Produce artificial flavors

Monosodium
glutamate

Aspartame
 STABILIZERS
What is
stabilizers?
 FUNCTION:
STABILIZERS PREVENT AN
EMULSION FROM
SEPARATING OUT

USED IN:
•MARGERINE
•BUTTER
•ICE-CREAM
•SALAD CREAM
EXAMPLES: (MAYONNAISE)
LECITHIN, MONO-
AND DI-GLYCERIDES
OF FATTY ACIDS.
THICKENERS
I’m
wond
er
what ing
thick is
ener
s?
 FUNCTION:
TO ABSORB WATER AND
THICKEN THE LIQUID IN
FOOD TO PRODUCE A EXAMPLES:
JELLY-LIKE STRUCTURE. PECTIN,
GELATINE AND
ACASIA GUM.

USED IN:
•CHEWING GUM
•JELLY
•WINE
THICKENERS •YOGURT
DYES
 DYES
FUNCTION:
TO ADD OR TO
RESTORE THE
COLOUR IN FOOD.

EXAMPLES:
TARTRAZINE,
ANTHOCYANIN,
TURMERIC AND
SCREWPINE.
 The advantages and disadvantages
of food additives.

Advantages Disadvantages

oPrevent food spoilage oCan cause allergy, cancer

oFor medical reason
and hyperactive.