FNH 200 Lecture Notes - Lecture 5: Food Additive, Food Packaging, Chemical Substance

• School: UBC
• Department: Food, Nutrition and Health
• Course: FNH 200
• Professor: Azita Madadi- Noei

Document Summary

Canadian definition: any chemical substance that is added to food during preparation or storage and either becomes a part of the food or affects its characteristics for the purpose of achieving a particular technical effect. Food ingredients such as salt, sugar, starch. Msg is not regulated as a food additive. Sodium salt of the naturally occurring amino acid (glutamic acid) Considered a flavour enhancing ingredient used to enhance the natural flavour of various foods. Spices, seasonings, flavouring preparations are not included as food additives (food and drug regulations) Guidelines for use of additives in canada: safe for continued use, must not lead to deception, results in an advantage to the consumer by improving or maintaining the nutritive value, quantity, quality or acceptability of the food. Note: permission will not be given if the food additive does not provide an advantage even if it is proven to be safe. 15 categories of food additives are approved, based on their function.