HNSC 1200 Lecture Notes - Lecture 19: Bisphenol A, Triticale, Itch

• School: University of Manitoba
• Department: Human Nutritional Sciences
• Course: HNSC 1200
• Professor: Snehil Dua

Document Summary

Define toxin and discuss examples of natural toxins . Food additives: substances added to food either intentionally or by accident that become part of the food and affect its characteristics (like colour or flavour) Most food additives are done purposely (intentional additives), including sugar, colorings, salt, baking soda, etc. Some additives however are contaminants that are accidently introduced (indirect/incidental additives). These substances can be accidentally introduced to the food during the production, processing or packaging process. Food additives have been used for thousands of year; salt used as preservative for meats, vinegar used to pickle vegetables, spices used to enhance flavors. lomoar cp sd. Provide leavening (e. g. , baking powder and baking soda allow breads and cakes to rise during baking) Control acidity/alkalinity (important for food safety to control microbial growth, as well as for the flavour, taste and colour of the food) Enhance flavour (can be natural e. g. , fruit extracts, spices; or synthetic e. g. , artificial sweeteners)