Food Preservatives
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Transcript Food Preservatives
Food Preservatives and Dyes
Carl Schroedl
Preservatives
Preservation aims to prevent the development
of rancid, moldy or otherwise unconsumable
food.
Preservatives allow people to safely consume
food products that are not in season or locally
available.
Methods of food preservation are many and
varied.
Curing
Salt, spices, sugar, vinegar or sodium nitrite are
added, sometimes used in combination with
smoking
End products usually very salty
Drying
Lack of water inhibits microbial activity
Methods
Sun drying
Hot air drying
Freeze drying
Canning
Used for a wide variety of foods.
Cans are vacuum-pumped, heated and cooled
Affects color, texture, flavor and nutrient content
Refrigeration
Low-temperature storage slows many of the
enzymatic reactions and the growth of
microorganisms
Controlled Atmosphere Storage
Chemical composition of surrounding gasses is
changed.
Controls the process of ripening
Aseptic Packaging
Package and food sterilized separately.
Hydrogen peroxide used instead of heat
Irradiation
Food is exposed to gamma or X rays
Only a limited amount of irradiated food has
been sold
Fermentation
Microorganisms added to facilitate process
Pasteurization
Invented by Louis Pasteur
Involves the heating of foods to kill microbes
Additives
Chemicals are added during processing to
improve the looks, taste, nutritive content, and
apparent freshness.
Categories
Anti-caking agents
Humectants
Emulsifiers
Stabilizers / Thickeners
Dyes
Preservatives
BHA/BHT
butylated hydroxyanisole
Used to preserve fatty foods, chewing gum,
baked goods, dry breakfast cereals and
cosmetic products. BHA content may not
exceed 0.02% of the total fat content of foods.
In clinical studies, BHA caused cancer in the
forestomach of certain animals.
BHA
butylated hydroxyanisole
Nitrates/Nitrite
Some epidemiological studies have linked
nitrate-contaminated drinking water and
stomach cancer.
Nitrate or nitrite exposure during pregnancy
may adversely effect the unborn child.
Sodium nitrite may promote the growth of
nitrosamines
Types
Sodium nitrate
Potassium nitrate
Ammonium nitrate
Sulfites
Prevents discoloration
Destroys B vitamins
Allergenic substance
Types
sodium sulfite
sodium and potassium bisulfite
sodium and potassium metabisulfite
Dyes
Chemicals that affect the color of foods with
negligible effects on taste, texture or other
aspects
Name
Common name
Color
FD&C Blue No. 1
Brilliant Blue FCF
bright blue
FD&C Blue No. 2
Indigotine
royal blue
FD&C Green No. 3 Fast Green FCF
sea green
FD&C Red No. 3
Erythrosine
cherry red
FD&C Red No. 40
Allura Red AC
orange-red
FD&C Yellow No. 5 Tartrazine
lemon yellow
FD&C Yellow No. 6 Sunset Yellow FCF orange
Reporting Adverse Reactions
The FDA’s Adverse Reaction Monitoring System
collects and acts on complaints concerning all food
ingredients including preservatives. If you experience
an adverse reaction from eating a food that contains
sulfites, describe the circumstances and your reaction
to the FDA district office in your area (see local phone
directory) and send your report in writing to:
Adverse Reaction Monitoring System (HFS-636)
200 C St., S.W.
Washington, DC 20204