Seeds of vanillin plant Used as flavouring agent. Cures stomach ailments. . Curry leaf karuvepillai leaves Used as flavouring agent and garnishing agent.
Garam masala used in all curry preparations in India is a mixture of eight spices- cloves, cinnamon, black pepper, mace, bay leaf, cardamom, cumin, coriander seeds . Food additives According to Food Protection Committee of the Food & Nutrition Board, Food additives may be defined as “A substance or mixture of substances, other than a basic food stuff, which is present in a food as a result of any aspect of food production, processing, storage or packaging”. The term does not include chance contaminants. Food additives are substances which are added to food which either improve the flavour, texture, colour, chemical preservatives ,taste, appearance or function as processing aid.
- - Spices, food additives and food adulteration Flavouring agent Emulsifiers, Stabilizers and Thickeners Flour improvers Humectants Curing agents Chelating agents Leavening agents . Preservatives Preservatives are the compounds used to prevent and retard the microbial spoilage of food. They are classified in to i. Class I and ii.
Class II preservatives. Class I preservative: They are natural substances and addition of it in food is not restricted. Eg. Salt, sugar, honey, vegetable oil, spices etc.
Class II preservative: They are chemical substances which should be included in food in a restricted quantity. Eg. Benzoic acid, Sorbic acid etc. .
Colouring agents It is a dye, pigment or substance to impart colour in the food. It is classified into i. Natural colours ( Naturally available Eg. Turmeric) ii. Synthetic colours ( Synthesised from fruits, vegetables and chemicals Eg: Tartrazine, sunset yellow) .
Artificial sweeteners These are said to be sugar substitute which contains less energy, which are not produced naturally. Eg. Saccharin, Aspartame, Dulcin etc. .
Anti Oxidants Antioxidants are added to oils and fats to prevent oxidative rancidity Eg. Ethyl Propyl, Octyl Gallates etc . Flavouring agents They form a divergent group of organic compounds both natural and synthetic in nature. Eg.
Menthol, vanillin etc. . Emulsifiers, Stabilizers and Thickeners A variety of organic