compounds form the group of emulsifiers, stabilizers and thickening agents Eg. Guar gum, Gelatin, Agar-agar etc. . Humectants These are moisture retention agents.
It controls viscosity, texture, bulking, retention of moisture, reduction of water activity, control of crystallization and improvement of softness. Eg. poly hydroxyl alcohols. - - Spices, food additives and food adulteration .
Flour improvers These are bleaching and maturing agents used to bleach and mature the flour. Eg. Benzyl peroxide. .
Curing agents These are additives to preserve meat, give them desirable colour, flavour, and discourage microbial growth. Eg. Sodium nitrite . Chelating agents These are anti oxidants.
They serve as scavengers of metals which catalyze oxidation. Eg. Ethylene Diamide Tetraacetic Acid( EDTA) . Leavening agents Leavening agent causes expansion of dough and batter by releasing gas and gives porous structure.
Eg. Yeast , Baking powder and baking soda . . Harmful effects of food additives .
Hydrogenated Fats— It cause cardiovascular disease and obesity . Artificial Food Colors— It leads to allergies, asthma and carcinogenic . Nitrites and Nitrates— Carcinogenic . Sulfites (sulfur dioxide, metabisulfites, and others)— It leads to allergy and asthmatic reactions .
Sugar and Sweeteners— It leads to obesity, dental cavities, Hypoglycemia and diabetes. . Artificial Sweeteners (Aspartame, Acesulfame K and Saccharin)—It cause behavioral problems, hyperactivity, allergies. T he government has given statutory warning against the use of any artificial sweetener for children and pregnant women foods.
ACTIVITY - and Find the additive present in various food packets available in the market. . . .
. . . Is it healthy, delicious and can be taken regularly?
If Yes/No. Give reasons? - - Spices, food additives and food adulteration . Preservatives (BHA, BHT, EDTA, etc.)— causes allergic reactions, hyperactivity, and liver problems .
A rtificial Flavours— leads to allergic and behavioral problems . Refined Flour— low-nutrient calories, carbohydrate imbalances, altered insulin production . Salt (excessive)- Increase in blood pressure . Food Adulteration Food is the basic necessity of life.
The quality and safety aspects of food are