FOOD 2010 Lecture Notes - Lecture 4: Quality Control, Food Coloring, Food Preservation

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

Document Summary

Used for thousands of years smoke (preservaive), sulphates (preservaives), salt (curing meat) Any substance, the use of which results, r may reasonably be expected to result in it or it"s by- products becoming a part of or afecing the characterisics of a food . Regulated according to funcional usage in prescribed foods and level of usage in division 16 of the food and drug regulaions. Used for: maintaining nutriional quality (anioxidants slow oxidizaion in fats) o o o. Aiding processing, packaging, or storage (humectants are used to maintain sot texture in chewy cookies) Must be approved for use according to prescribed protocols outlined in food regulaions require that human safety and technological eicacy be demonstrated before addiives receive approval. Must cost-efecively achieve their objecives in order to jusify their use. Establishment of nutriional databases: used for nutriional analysis of products and for nutriional research purposes.