c
What helps cake batters rise reliably during

baking?

c
What improves the nutritional value of

biscuits
and pasta?

c
What gives margarine its pleasing yellow

colour?

c
What allows many foods to be available

year round,
in great quantity and the best quality?
WHAT IS FOOD
ADDITIVES?
A FOOD ADDITIVE IS A SUBSTANCE
WHICH IS ADDED TO FOOD TO:

- PREVENT SPOILAGE
- SUPPLY NUTRIENTS
- ENHANCE THE COLOUR
- ADD FLAVOUR
- IMPROVE THE FOOD TEXTURE
- PRESERVE THE FOOD
 FOOD ADDITIVES

NATURAL SYNTHETIC
NATURAL
ADDITIVES
 NATURAL ADDITIVES

=

 


 

 FOOD ADDITIVES

PRESERVATIVES ANTIOXIDANTS

DYES STABILISERS

FLAVOURINGS THICKENERS
PRESERVATIVES
 PRESERVATIVES

‡ SUBSTANCES ADDED TO FOOD TO

SLOW DOWN OR PREVENT THE
GROWTH OF MICROORGANISMS, SO
THAT THE FOOD CAN BE KEPT FO
LONGER PERIODS OF TIME.
 ï
  =
=

 ï 

 
ï
  =
= 

ï
=
 ï
 ï 
 

 
 

ï=
ï 
ANTIOXIDANTS
 ANTIOXIDANTS
‡ TO PREVENT OXIDATION THAT CAUSES
RANCID FATS AND BROWN FRUITS.
‡ EXAMPLES: ASCORBIC ACID (VITAMIN C)
TOCOPHEROL (VITAMIN E)
CITRIC ACID
_
 _
FLAVOURINGS
 FLAVOURINGS
‡ TO IMPROVE THE TASTE OF FOOD AND
RESTORE TASTE LOSS BECAUSE OF
PROCESSING.
‡ EXAMPLES: SALT, SUGAR, MONOSODIUM
GLUTAMATE(MSG), ASPARTAME,
SYNTHETIC ESSENCE (ESTER)
ï
ï=
 

= 

ï
= 

=
STABILISERS
 STABILISERS
‡ TO PREVENT THE SEPARATION
OF FOOD INTO LAYERS OF OIL
AND WATER SO THAT BOTH OF
THEM WILL REMAIN IN THE FORM
OF AN EMULSION.
‡ EXAMPLES: LECITHIN, MONO-
AND DI-GLYCERIDES OF FATTY
ACIDS.
__ 

 


THICKENERS
 THICKENERS
‡ TO ALTER THE ORIGINAL TEXTURE OF
FOOD.
‡ TO HELP FOOD TO HAVE A FINER AND
SMOOTHER TEXTURE.
‡ EXAMPLES: STARCH, PECTIN,
ALGINATE
CONTAIN THICKENING AGENTS;
PECTIN AND ALGINATE
DYES
 DYES
‡ FOOD COLOURINGS
‡ TO ADD OR RESTORE THE COLOUR IN
FOOD IN ORDER TO ENHANCE ITS
VISUAL APPEAL AND TO MATCH
CONSUMER EXPECTATIONS.
NATURAL DYES

SCREWPINE
(PANDAN)
( 
_

 SYNTHETIC DYES
1. AZO DYES
- HAVE COLOURS SUCH AS RED,
ORANGE AND YELLOW
2. TRIPHENYL DYES
- HAVE COLOURS SUCH AS BLUE,
GREE AND PURPLE

THANK
YOU!!!