2.4 functional properties of additives

what are food additives?

substances added to food to perform specific functions like improving flavour, texture, shelf-life or nutrition

what are natural additives?

additives extracted from natural sources - e.g. beetroot juice for colouring

what are nature-identical additives?

synthetic copies of natural substances - e.g. benzoic acid, beta-carotene

what are artificial additives?

fully synthetic substances not found in nature - e.g. potassium sorbate

what are common uses of additives in ready-made sauces?

emulsifiers, stabilisers, preservatives, colours and flavour enhancers

what are common uses of additives in low fat yoghurts?

sweeteners, stabilisers, flavourings and thickeners

what are common uses of additives in confectionery?

colours, sweeteners, emulsifiers, antioxidants and gelling agents

what are common uses of additives in baked products?

preservatives, emulsifiers, colours, flavourings and anticaking agents

what is the function of flavour additives?

add taste or aroma to food - can be natural or artificial

what is the function of flavour enhancers?

intensify existing flavours without adding new ones - e.g. msg

what is the function of colour additives?

restore or enhance visual appeal - e.g. annatto, caramel, beta-carotene

what is the function of preservatives?

prevent spoilage by inhibiting microbial growth - e.g. nitrates, benzoates

what is the function of antioxidants?

prevent oxidation and rancidity - e.g. ascorbic acid, citric acid, vitamin e

what is the function of stabilisers?

maintain uniform texture and dispersion - e.g. agar, pectin

what is the function of emulsifiers?

allow oil and water to mix - e.g. lecithin, mono- and diglycerides

what is the function of sweeteners?

provide sweetness with fewer calories - e.g. saccharin, aspartame, sucralose

what is the function of thickeners?

increase viscosity without changing other properties - e.g. potato starch, xanthan gum

what is the function of gelling agents?

form gels in products like jam and jelly - e.g. pectin, gelatin

what are the advantages of additives for producers?

extend shelf-life, improve appearance, support large-scale production, reduce waste

what are the advantages of additives for consumers?

better taste, longer-lasting food, more variety, options for dietary needs

what are the disadvantages of additives for producers?

cost of regulation, potential consumer backlash, reformulation challenges

what are the disadvantages of additives for consumers?

possible allergies, health concerns, overconsumption of processed foods

what are concerns about msg?

linked to headaches and sensitivity in some people - used to enhance savoury flavours

what are concerns about saccharin?

past cancer concerns in lab animals - now considered safe in regulated amounts

what are concerns about aspartame?

controversial due to possible links to headaches and neurological effects in sensitive individuals

how are additives regulated in the eu?

additives are given e numbers and must meet safety and usage guidelines