FOOD 2010 Chapter Notes - Chapter 7: Sodium Bicarbonate, Corn Syrup, Adulterant

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Chapter 7 food additives, food laws, and dietary supplements. Chemical or other substance that becomes a part of a food product either intentionally or accidentally. Intentional additives: most food additives, purposely added, include sugar, salt, corn syrup, baking soda, citric acid and vegetable coloring, approved by food and drug administration. Indirect additives: contaminants, accidentally get into a food product during production, processing or packaging, adulteration. Deliberate addition of cheap ingredients to a food to make it. To maintain product consistency: help ensure consistent food texture and characteristic, emulsifiers, stabilizers, thickeners and anticaking agents. To improve or maintain nutritional value: vitamins a and d, ascorbic acid, niacin, iron, riboflavin, thiamin and folic acid. To maintain palatability and wholesomeness: bha, bht, ascorbic acid and sodium nitrite, help slow product spoilage and rancidity while maintaining taste. To provide leavening or control acidity/alkalinity: modify the acidity and alkalinity of foods for proper flavor, taste and color. To enhance flavor or impart desired color.

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