FOOD 2010 Lecture Notes - Lecture 4: Generally Recognized As Safe, Spectrophotometry, Caramel Color

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

Unit 04: food chemistry: additives and compositional analysis (courselink): Inconsistent quality control can lead to inconsistency in product quality between production runs: quality control testing also useful for ensuring compliance with legal and company standards. Ingredient declarations: essential; enable consumers to know what constituents make up the foods they eat. Unit 4: chemistry of foods: minor components: (textbook notes): fda monitors use of additives and approves them only if the additive will accomplish tis intended purpose. Reasons for use: food additive: any substance used intentionally in a food and that may be reasonably expected to, directly or indirectly, become a component of food or affect it"s characteristics, food additives can be natural or chemical. Nutritional additives: vitamins and minerals are added to make a food more nutritious/replace nutrients lost during processing, examples included adding milk with vitamin d added, enriched bread, enriched protein bars.