FOOD 2010 Chapter Notes - Chapter 14: Surfactant, Food Additives Amendment Of 1958, Chelation

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

Document Summary

List five general categories of intentional food additives. Identify the five special uses of food additives and give examples. Identify five uses of food additives that would be considered an abuse. Name two methods used to reduce fat intake. Read food labels and identify additives and provide a reason for their use. Delaney clause control the use of food additives additives that induce cancer to animals and humans cannot be added to food. Flavor--most valuable to food and in vey low levels. Sweetener-most heavily used additives-sucrose, high fructose corn syrup, dextrose, and salt. Provide otherwise desirable results that lower the nutritional value. Bha, bht, tbhq, erythorbic acid, sodium erythorbate, tocopherols and vc. Antimircrobial agent calcium propionate, benzoic acid or sodium benzoate, k, and sorbate or sorbic acid (bht is a preservative that retards rancidity of usf oils and prevents browning in fruits and vegetables.