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Plants
Synthetic
PLANT - Flour
Thickening agent SYNTHETIC Additives Sweeteners FERMENTED Bacteria Ripening agent
Eggs: Binder
Meatball Egg is used as a binding agent when mixing several ingredients together to form such items as meatloaf. The egg binder helps to hold the ingredient mixture in the prescribed shape.
Eggs: Emulsifier
Mayonnaise mix and stabilize ingredients such as oil and water (in the egg yolk), in order to keep them from separating
Eggs: Glaze
Cookies - An egg yolk glaze will create a shiny, golden crust. Egg white glazes make a shiny, crisp crust.
Then the curds are placed into molds to shape the cheese.
10. pH Control Agents and acidulants 11. Leavening Agents 12. Anti-caking agents
13. Humectants 14. Yeast Nutrients 15. Dough Strengtheners and Conditioners 16. Enzyme Preparations 17. Gases 18. Curing agents
1. Preservatives
Names on labels Ascorbic acid, citric acid, sodium benzoate, calcium propionate, sodium erythorbate, sodium nitrite, calcium sorbate, potassium sorbate, BHA, BHT, EDTA, tocopherols (Vitamin E) What they do? Prevent food spoilage from bacteria[Salmonella producing food poisoning], molds, fungi [Aspergillus aflatoxin], or yeast (antimicrobials); slow or prevent changes in colour, flavour, or texture and delay rancidity (antioxidants); maintain freshness Examples of uses Fruit sauces and jellies, beverages, baked goods, cured meats, oils and margarines, cereals, dressings, snack foods, fruits and vegetables Examples: Sodium benzoate used in margarine, soft drinks Sulphur dioxide used in fruit juice, dried fruits Calcium propionate mould and rope inhibitors in bread
2. Sweeteners
Names Found on Product Labels Sucrose (sugar), glucose, fructose, sorbitol, mannitol, corn syrup, high fructose corn syrup, saccharin, aspartame, sucralose, acesulfame potassium (acesulfame-K), neotame
What they do? Add sweetness with or without the extra calories
Examples of uses Beverages, baked goods, confections, table-top sugar, substitutes, many processed foods
2i. Sweeteners
Include many sugars and hydrolyzed starches and also a number of chemical compounds found to have sweetening properties Nutritive sweeteners defined as products that have > 2% of the caloric value of sucrose per equivalent unit of sweetening capacity, e.g. high fructose corn syrup (HFCS) which is used as a replacement for sucrose in carbonated beverages
2ii. Sweeteners
Nonnutritive sweeteners Naturally occurring or synthetic compounds that have elevated sweetening power compared to sucrose, e.g. saccharin, cyclamate, aspartame, stevioside Used in low- or reduced- calorie foods
3. Colour Additives
Names Found on Product Labels SYNTHETIC: Certified colours are synthetically produced (or human made) and used widely because they impart an intense, uniform colour, are less expensive, and blend more easily to create a variety of hues. Certified food colours generally do not add undesirable flavours to foods. Examples: FD&C Blue Nos. 1 and 2, FD&C Green No. 3, FD&C Red Nos. 3 and 40, FD&C Yellow Nos. 5 and 6, Orange B, Citrus Red No. 2 NATURAL: Colours that are exempt from certification include pigments derived from natural sources such as vegetables, minerals or animals. Nature derived colour additives are typically more expensive than certified colours and may add unintended flavours to foods. Examples of exempt colours include annatto extract (yellow), dehydrated beets (bluish-red to brown), caramel (yellow to tan), beta-carotene (yellow to orange) and grape skin extract (red, green), saffron (orange), fruit / vegetable juices.
ARTIFICIAL COLORINGS: Most artificial colorings are synthetic chemicals that do not occur in nature. Because colorings are used almost solely in foods of low nutritional value (candy, soda pop, gelatin desserts, etc.), you should simply avoid all artificially colored foods. In addition to problems mentioned below, colorings cause hyperactivity in some sensitive children. The use of coloring usually indicates that fruit or other natural ingredient has not been used.
5. Flavour Enhancers
Names Found on Product Labels Monosodium glutamate (MSG), hydrolyzed soy protein, autolyzed yeast extract, disodium guanylate or inosinate
What they do? Enhance flavours already present in foods (without providing their own separate flavour) Examples of uses Many processed foods
7. Nutrients
Names Found on Product Labels Thiamine hydrochloride, riboflavin (Vitamin B2), niacin, niacinamide, folate or folic acid, beta carotene, potassium iodide, iron or ferrous sulfate, alpha tocopherols, ascorbic acid, Vitamin D, amino acids (L-tryptophan, L-lysine, L-leucine, L-methionine)
What they do? Replace vitamins and minerals lost in processing (enrichment), add nutrients that may be lacking in the diet (fortification) Examples of uses Flour, breads, cereals, rice, macaroni, margarine, salt, milk, fruit beverages, energy bars, instant breakfast drinks
8. Emulsifiers
Names Found on Product Labels Gelatin, pectin, guar gum, carrageenan, xanthan gum, whey What they do? i. Allow smooth mixing of ingredients, prevent separation ii. Keep emulsified products stable, reduce stickiness, control crystallization, keep ingredients dispersed, and to help products dissolve more easily
Examples of uses Frozen desserts, dairy products, cakes, pudding and gelatin mixes, dressings, jams and jellies, sauces
12. Humectants
Names Found on Product Labels Glycerin, sorbitol
What they do? Retain moisture Examples of uses Shredded coconut, marshmallows, soft candies, confections
17. Gases
Names Found on Product Labels Carbon dioxide, nitrous oxide What they do? Serve as propellant, aerate, or create carbonation
Examples of uses Oil cooking spray, whipped cream, carbonated beverages
Malaysia
Food Regulations 1985 Lists all of the Permitted Food Additives that could be used in foods
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