FOOD 2010 Chapter Notes - Chapter 7: Ames Test, Emulsion, Saturated Fat

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

Document Summary

Any substance added to food (chemical or other substance that becomes a part of food product intentionally or accidently. Most are intentional additives: meaning they were purposely added, must receive approval from food and drug administration. Indirect additives: contaminants, substances that accidently get into a food product during production, processing or packaging, examples: hair, dust, antibiotics, etc. To enhance flavour or impart desired color. Anticaking and free-flowing agents: keep ingredient in a powder form for ease. Antimicrobial agents: act to inhibit the growth of bacteria , yeasts, molds therefore functions as a preservative. Antioxidants: inhibit the oxidation of fats and pigments (otherwise result in product rancidity and altered color. Colorants: food colours added to certain foods to offset colour loss due to storage or processing of foods. Curing agents: for meats that contain sodium nitrite, helps retain the pink color of cured meat, acts as preservatives also.