will u please give mi some examples of preservatives and additives>?
i nid it 4 mai report
- Auntiem115Lv 61 decade agoFavorite Answer
Preservative food additives are often used alone, or in conjunction with other methods of food preservation. A distinction is sometimes made between anti-microbial preservatives which function by inhibiting the growth of insects, bacteria and fungi, and antioxidants such as Oxygen absorbers, which inhibit the oxidation of food constituents. Common anti-microbial preservatives include sodium nitrate, sodium nitrite, sulfites (sulfur dioxide, sodium bisulfite, potassium hydrogen sulfite, etc.) and disodium EDTA. Antioxidants include BHA and BHT. Other preservatives include formaldehyde (usually in solution), glutaraldehyde, diatomaceous earth (kills insects), ethanol, dimethyl dicarbonate and methylchloroisothiazolinone. The benefits and safety of many artificial food additives (including preservatives) are the subject of debate among academics specializing in food science and toxicology.
Some methods of food preservation involve the use of salt, sugar or vinegar, which are sometimes considered to be foods rather than additives. Some people believe preservatives are harmful to human health.
Food additives are substances added to food to preserve flavour or improve its taste and appearance. Some additives have been used for centuries; for example, preserving food by pickling (with vinegar), salting, as with bacon, or using sulfur dioxide as in some wines. With the advent of processed foods in the second half of the 20th century, many more additives have been introduced, of both natural and artificial origin.
Food additives can be divided into several groups, although there is some overlap between them.
Food acids are added to make flavours "sharper", and also act as preservatives and antioxidants. Common food acids include vinegar, citric acid, tartaric acid, malic acid, fumaric acid, lactic acid.
Acidity regulators are used to change or otherwise control the acidity and alkalinity of foods.
Anticaking agents keep powders such as milk powder flowing freely.
Antifoaming agents reduce or prevent foaming in foods.
Antioxidants such as vitamin C act as preservatives by inhibiting the effects of oxygen on food, and are generally beneficial to health.
Bulking agents such as starch are additives that increase the bulk of a food without affecting its nutritional value.
Colorings are added to food to replace colours lost during preparation, or to make food look more attractive.
Colour retention agents
In contrast to colourings, colour retention agents are used to preserve a food's existing colour.
Emulsifiers allow water and oils to remain mixed together in an emulsion, as in mayonnaise, ice cream, and homogenised milk.
Flavours are additives that give food a particular taste or smell, and may be derived from natural ingredients or created artificially.
Flavour enhancers enhance a food's existing flavours.
Flour treatment agents
Flour treatment agents are added to flour to improve its colour or its use in baking.
Humectants prevent foods from drying out.
Preservatives prevent or inhibit spoilage of food due to fungi, bacteria and other microorganisms.
Propellants are pressurised gases used to expel food from its container.
Stabilizers, thickeners and gelling agents, like agar or pectin (used in jam for example) give foods a firmer texture. While they are not true emulsifiers, they help to stabilize emulsions.
Sweeteners are added to foods for flavoring. Sweeteners other than sugar are added to keep the food energy (calories) low, or because they have beneficial effects for diabetes mellitus and tooth decay.
Thickeners are substances which, when added to the mixture, increase its viscosity without substantially modifying its other propertiesSource(s): Wikipedia
- 1 decade ago
Antimicrobial agents, which prevent spoilage of food by mold or micro-organisms. These include not only vinegar and salt, but also compounds such as calcium propionate and sorbic acid, which are used in products such as baked goods, salad dressings, cheeses, margarines, and pickled foods.
Antioxidants, which prevent rancidity in foods containing fats and damage to foods caused by oxygen. Examples of antioxidants include vitamin C, vitamin E, BHA, BHT (butylated hydroxytolene), and propyl gallate.
Artificial colors, which are intended to make food more appealing and to provide certain foods with a color that humans associate with a particular flavor (e.g., red for cherry, green for lime).
Artificial flavors and flavor enhancers, the largest class of additives, function to make food taste better, or to give them a specific taste. Examples are salt, sugar, and vanilla, which are used to complement the flavor of certain foods. Synthetic flavoring agents, such as benzaldehyde for cherry or almond flavor, may be used to simulate natural flavors. Flavor enhancers, such as monosodium glutamate (MSG) intensify the flavor of other compounds in a food.
Bleaching agents, such as peroxides, are used to whiten foods such as wheat flour and cheese.
Chelating agents, which are used to prevent discoloration, flavor changes, and rancidity that might occur during the processing of foods. Examples are citric acid, malic acid, and tartaric acid.
Nutrient additives, including vitamins and minerals, are added to foods during enrichment or fortification. For example, milk is fortified with vitamin D, and rice is enriched with thiamin, riboflavin, and niacin.
Thickening and stabilizing agents, which function to alter the texture of a food. Examples include the emulsifier lecithin, which, keeps oil and vinegar blended in salad dressings, and carrageen, which is used as a thickener in ice creams and low-calorie jellies.Source(s): Healthline (online)
- 1 decade ago
natural preservatives are:
hope i helped!
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- 5 years ago
example of plants used as preservatives
- LydiaLv 71 decade ago
Just look at any box or can of food - they are all the names you cannot pronounce.
- 4 years ago