FOOD 2010 Chapter Notes - Chapter 14 and 5: Sodium Erythorbate, Erythorbic Acid, Food Additive

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

Document Summary

Food 2010 unit 4: food chemistry additives and compositional analysis. The food industry has been trying to reduce the use of food additives with emphasis on: artificial colors, preservatives, sweeteners. Sweeteners are the most heavily used additives: sucrose, high fructose, dextrose, salt. Include antioxidants, sequestrants, and antimicrobial agents: common antioxidants: Ascorbic acid, tocopherols: common antimicrobial agents prevent/inhibit growth of microorganisms. Sorbate/sorbic acid: sequestrants chelating agents (bind strongly to multivalent cations by a virtue of a number of anions that act as pincers) Organic compounds that react with metallic ions to bind in a relatively inactive structure. Prevent metals from catalyzing reactions of fat oxidations, pigment discoloration, flavour/odour loss. Edta, citric acid and its salts, and phosphoric acid and its salts. Vitamins and minerals are added to food to make them more nutritious and sometimes to replace those nutrients lost during processing. Can be used in foods, drugs, and cosmetics (fd&c)