Transcript Additives pages 61 - Sunderland Learning Hub

Additives may be...........
 Natural - beetroot juice as a red colouring
 Chemical –made by scientists such as
aspartame
 Synthetic-have the same chemical structure
as a natural additive but made in a
laboratory.


The E number indicates that an additive has
passed the European Community Safety
Standards.
The E number is a code used instead of a
long chemical name so for example
pentasodium triphosphate is known as E451.
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
Colours
E100s such as
drinks icings
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Preservatives
E200s which
extends shelf life,
in sausages and
canned meats
Emsulsifiers and
stabilisers
E400s such as
lecithin which lets
oil and water mix
such as in an ice
cream. Stabilisers
stop ingredients
separating such as
in sauces.


Antioxidants
E300s prevent
oxidation of fats
and slow down the
enzymic browning
of fruit and
vegetables.

Are used to set
jams and change
the consistency of
some sweets.
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
Flavour enhancers
E600s make natural
flavours stronger
often used in soups
and snacks.

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Which include herbs
and spices such as
parsley, cinnamon
and vanilla are
natural flavourings
Flavourings which do
not have an E
number. They are
shown as flavouring
such as strawberry
flavouring in a cold
dessert.

These have fewer
calories than
natural sugar. Some
are intense
sweetners such as
aspartame. Used in
fizzy drinks.

Used to thicken
liquids

Used to prevent dry
ingredients sticking
together
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Some consumers
do not eat food
with chemical and
synthetic additives
as a life choice.
Hyperactivity in
children has been
linked to food
colouring. Such as
tartrazine.