Food additive: Difference between revisions
Content deleted Content added
Carey Evans (talk | contribs) m +humectants |
m Automated conversion |
||
| Line 1: | Line 1: | ||
'''Food additives''' are substances added to [[food]] to preserve it, or to improve its [[flavour]] and appearance. |
'''Food additives''' are substances added to [[food]] to preserve it, or to improve its [[flavour]] and appearance. |
||
Some additives have been used for centuries; for example, when preserving food by [[pickling]] (with [[vinegar]]), [[salt]]ing, as with [[bacon]], or using [[sulphur dioxide]] as is common in [[wine]]. |
Some additives have been used for centuries; for example, when preserving food by [[pickling]] (with [[vinegar]]), [[salt]]ing, as with [[bacon]], or using [[sulphur dioxide]] as is common in [[wine]]. |
||
However, with the advent of processed foods in the second half of the [[20th century]], many more additives have begun to be used, of both natural and artificial origin. |
However, with the advent of processed foods in the second half of the [[20th century]], many more additives have begun to be used, of both natural and artificial origin. |
||
To regulate these additives, and inform consumers, each additive is assign a unique number. |
To regulate these additives, and inform consumers, each additive is assign a unique number. |
||
See the [[list of food additives]] for a complete list of all of them. |
See the [[list of food additives]] for a complete list of all of them. |
||
Food additives can be divided into several different groups, although there is some overlap between them. |
Food additives can be divided into several different groups, although there is some overlap between them. |
||
;'''[[Acid]]s''': Food acids, especially [[vinegar]] and [[citric acid]], are added to make the falvour of foods "sharper", and also act as preservatives and antioxidants. |
;'''[[Acid]]s''': Food acids, especially [[vinegar]] and [[citric acid]], are added to make the falvour of foods "sharper", and also act as preservatives and antioxidants. |
||
;'''Anticaking agents''': Anticaking agents keep powders such as milk powder flowing freely, rather then sticking together in lumps. |
;'''Anticaking agents''': Anticaking agents keep powders such as milk powder flowing freely, rather then sticking together in lumps. |
||
;'''[[Antioxidant]]s''': Antioxidants such as [[vitamin C]] act as preservatives by inhibiting the effects of [[oxygen]] on food, and are generally beneficial for your health. |
;'''[[Antioxidant]]s''': Antioxidants such as [[vitamin C]] act as preservatives by inhibiting the effects of [[oxygen]] on food, and are generally beneficial for your health. |
||
;'''Colours''': Colourings are added to food to replace colours lost during preparation, or to make food such as [[candy]] more attractive. |
;'''Colours''': Colourings are added to food to replace colours lost during preparation, or to make food such as [[candy]] more attractive. |
||
;'''[[Emulsifier]]s''': Emulsifiers allow water and oils to remain mixed together, as in [[milk]], [[mayonnaise]] and [[ice cream]]. |
;'''[[Emulsifier]]s''': Emulsifiers allow water and oils to remain mixed together, as in [[milk]], [[mayonnaise]] and [[ice cream]]. |
||
;'''Flavouring agents''': Flavours include the two other [[basic tastes]] apart from sweet, salt and sour (acid), and many aromas found nature. |
;'''Flavouring agents''': Flavours include the two other [[basic tastes]] apart from sweet, salt and sour (acid), and many aromas found nature. |
||
;'''[[Humectant]]'''s: Humectants prevent foods from drying out. |
;'''[[Humectant]]'''s: Humectants prevent foods from drying out. |
||
;'''[[Preservative]]s''': Preservatives prevent or inhibit spoilage of food due to [[fungi]], [[bacteria]] and other [[microorganism]]s. |
;'''[[Preservative]]s''': Preservatives prevent or inhibit spoilage of food due to [[fungi]], [[bacteria]] and other [[microorganism]]s. |
||
| ⚫ | |||
| ⚫ | |||
;'''[[Sweetener]]s''': Sweeteners are added to foods for flavoring. Other sweeteners than [[sugar]] are added to lower the [[calorie]]s in food, or because they have beneficial effects for [[diabetes]] and [[tooth decay]]. |
;'''[[Sweetener]]s''': Sweeteners are added to foods for flavoring. Other sweeteners than [[sugar]] are added to lower the [[calorie]]s in food, or because they have beneficial effects for [[diabetes]] and [[tooth decay]]. |
||
---- |
---- |
||
[[talk:Food_additive|/Talk]] |
|||
/Talk |
|||
Revision as of 17:33, 26 January 2002
Food additives are substances added to food to preserve it, or to improve its flavour and appearance. Some additives have been used for centuries; for example, when preserving food by pickling (with vinegar), salting, as with bacon, or using sulphur dioxide as is common in wine.
However, with the advent of processed foods in the second half of the 20th century, many more additives have begun to be used, of both natural and artificial origin. To regulate these additives, and inform consumers, each additive is assign a unique number. See the list of food additives for a complete list of all of them.
Food additives can be divided into several different groups, although there is some overlap between them.
- Acids
- Food acids, especially vinegar and citric acid, are added to make the falvour of foods "sharper", and also act as preservatives and antioxidants.
- Anticaking agents
- Anticaking agents keep powders such as milk powder flowing freely, rather then sticking together in lumps.
- Antioxidants
- Antioxidants such as vitamin C act as preservatives by inhibiting the effects of oxygen on food, and are generally beneficial for your health.
- Colours
- Colourings are added to food to replace colours lost during preparation, or to make food such as candy more attractive.
- Emulsifiers
- Emulsifiers allow water and oils to remain mixed together, as in milk, mayonnaise and ice cream.
- Flavouring agents
- Flavours include the two other basic tastes apart from sweet, salt and sour (acid), and many aromas found nature.
- Humectants
- Humectants prevent foods from drying out.
- Preservatives
- Preservatives prevent or inhibit spoilage of food due to fungi, bacteria and other microorganisms.
- Stabilizers
- Stabilizers, thickeners and gelling agents work with emulsifiers to give foods a good texture, like Agar, or the pectin used in jam.
- Sweeteners
- Sweeteners are added to foods for flavoring. Other sweeteners than sugar are added to lower the calories in food, or because they have beneficial effects for diabetes and tooth decay.