Transcript Power Point Presentation of sweets.

IES Simancas presentation for
the Comenius project: “Colours,
sweeteners and additives in food
products”
Our students went to local shops
to select sweets.
Selecting food products
They studied their composition.
Main sorts of food aditives we
have found
•Food colourings
•Flavour enhancers
•Preservatives
•Antioxidants
•Emulsifiers
•Gellings
•Acidulants
•Stabilizers
Definitions
Food colouring is any substance, liquid or powder,
that is added to food or drink to change its colour.
Flavour enhancers are used to bring out the flavour in
a wide range of foods without adding a flavour of their
own.
Preservative food additives can be used alone or in
conjunction with other methods of food preservation.
Preservatives may be antimicrobial preservatives,
which inhibit the growth of bacteria or fungi, including
mold, or antioxidants such as oxygen absorbers, which
inhibit the oxidation of food constituents
An antioxidant is a molecule capable of inhibiting the
oxidation of other molecules.
An emulsifier (also known as an emulgent) is a substance
which stabilizes an emulsion by increasing its kinetic
stability.
Gellings or Thickening agents are substances which, when
added to an aqueous mixture, increase its viscosity without
substantially modifying its other properties, such as taste.
They provide body, increase stabilility, and improve
suspension of added ingredients.
Acidulants are additives that give a sharp taste to foods.
They also assist in the setting of gels and to act as
preservatives.
Stabilizers are an indispensable substance in
food items that categorised as food additives.
When added to the food items, they smoothen
the texture of the food and give a definite
body to the food. Food stabilisers are added
in relatively small amount which aggravate
the effect of emulsifiers.
Sweeteners: This category of nonnutritive,
high-intensity sugar substitutes includes
aspartame, acesulfane-k and saccharin .
Leavenigs: A leavening agent is any one of a
number of substances used in doughs and
batters that cause a foaming action which
lightens and softens the finished product
Products and their main additives
Potato crisps
Flavour enhancers:
Monosodium glutamate (MSG)
Ionisator
Disodium guanylate
It contains (per 100 gr)
•532 kcal
•Satured fat 15,0 g
•Sugar 3,1 g
Industrial desserts
Emulsifiers:
•Soy Lecithin
•E 472b
Gellings:
•E 407
•E 401
178 kcal (per 100g)
Chocolates
Emulsifier:
Soy lecithin
Leavings:
E 500
A piece (29 g) contains:
•143 kcal
•Sugars 3,1 g
Chocolate pills
Emulsufier: Soy lecithin
Glazing Agents: E 414 E
903 E 901
It contains (per 100 g): 481kcal
“Mantecados”:Spanish Christmas
cakes
Antioxidant: E 320
Caloric information
is not available.
Coke
Food colour: E 150d
Acidulant: E 338
Per 100 ml it contains:
•42 kcal
•Sugar 10,6 g
Fanta
Acidulant: E 330
Perservatives: E 202
Stabilizers: E 414, E 412, E 445.
Antioxidant: E 300 (Ascorbic acid)
Food couloring: E 160a (Carotens)
Per 100 ml it contains:
•52 kcal
•12,9 g sugar
Zero Coke
Sweeteners:
E 952, E 950, E 951
Acidulant:
E 338
Acid corrector:
E 331
Per 100 ml it contains 0,2 kcal
Chewing gums
Antioxidant: E 320
Food Colours: E 171, E 141
Emulsifier: E 442
Sweeteners: Aspartame, acelsufano
Coating agents: E 903 (carnauba wax)
E 553b (Magnesium silicate without
asbestos)
It contains (per 100 g): 178 kcal
Jellies
Study of the composition
Emulsufiers
Soy lecithin:Soy
lecithin has been found to be
effective in various food and industrial applications
due to its emulsifying properties. high doses have
been seen to cause various problems and side effects
which include gastrointestinal problems, diarrohea,
either weight gain or loss of appetite, rashes,
headache, nausea, dizziness, vomiting and unpleasant
body odour and bad breath.
E 472b: Esters of mono and diglycerides
Used to give emulsions their stability and the required
viscosity. They are now currently included in low calorie
spreads, peanut butter and ice cream to control their
texture, starch based foods such as macaroni, noodles,
potato products and in the bakery industry.There is
concern in some quarters that may be carcinogenic.
Flavour enhancers
Monosodium glutamate (MSG E 621): It is often used in
fast food, snack foods, tinned and frozen food.
MSG is safe for most people when “eaten at customary
levels”. However, it also said that, some people may have an
MSG intolerance that causes “MSG symptom complex”
and/or a worsening of asthmatic symptoms.
Didodium Guanylate: Disodium guanylate is produced
from dried fish or dried seaweed and is often added to instant
noodles, potato chips and other snacks.Disodium guanylate is
not safe for babies under twelve weeks, and should generally
be avoided by asthmatics and people with gout,
Jellings
E 407: Carrageenans or carrageenins are a family of linear
sulfated polysaccharides which are extracted from red seaweeds.
The Joint FAO expert committee on food additives states "that
based on the information available, it is inadvisable to use
carrageenan in infant formulas“.There is evidence that degraded
carrageenan (poligeenan) may cause ulcerations in the gastrointestinal tract and gastro-intestinal cancer.
E 401:Alginic acid, also called algin or alginate, is an anionic
polysaccharide distributed widely in the cell walls of brown
algae, where it, through binding water, forms a viscous gum. In
extracted form it absorbs water quickly. In March, 2010
researchers at Newcastle University announced that dietary
alginates can reduce human fat uptake by more than 75%.
Sodium alginate
Food colours
E 150d:Caramel color or caramel colouring is a soluble food
colouring. It is made by a carefully controlled heat treatment of
carbohydrates in a process called caramelization. Caramel
colouring may be derived from a variety of source products that
are themselves common allergens.So, people with known
sensitivities or allergies to food products are advised to avoid
foods including generic caramel colouring.
E 160 a: Carotene, alpha-, beta-, gamma-Carotene colouring
fades on exposure to light.
Typical products include fruit juices and squashes, cakes,
desserts, butter and margarine.
E 171: Titanium dioxide. Titanium dioxide may be
used in food to give opacity. No adverse effects are
known, and the compound is chemically inert.
E 141: Copper complexes of chlorophyll. Olive colour,
extracted from plants, no adverse effects are known
when used in foods.
Acidulants
E 338: Phosphoric acid, used in many soft drinks
(primarily cola), has been linked to lower bone density
in epidemiological studies.
E 330: citric acid is a colourless, crystalline organic
compound, belonging to the family of carboxylic
acids. Its use as a food additive is wide and varied.
Recorded problems are that it can be a local irritant
and in large amounts can cause teeth erosion.
E 331: Ascorbic Acid. Ascorbic acid and its sodium,
potassium, and calcium salts are commonly used as
antioxidant food additives.
Sweeteners
E 952:Sodium cyclamate is an artificial sweetener. It is
30–50 times sweeter than sugar, making it the least potent
of the commercially used artificial sweeteners
E 950:Acesulfame K is 180-200 times sweeter than
sugar.Critics say acesulfame potassium has not been
studied adequately and may be carcinogenic.
E 951:Aspartame (or APM) is an artificial, nonsaccharide sweetener used as a sugar substitute in some
foods and beverages. A 2007 medical review on the
subject concluded that "the weight of existing scientific
evidence indicates that aspartame is safe at current levels
of consumption as a non-nutritive sweetener
Our students carried out a
survey
They studied sweets consumption among students
from 14 to 17 years old
The results were the following ones:
How often do you eat sweets?
Boys
Girls
20
25
18
16
15
Serie1
10
Number of students
Number of students
20
14
12
10
Serie1
8
6
4
5
2
0
0
Once day
More once
day
Once per
two days
Once a
week
More once a
week
More rare
Once day
More once
day
Once per
two days
Once a
week
More once a
week
More rare
What do you prefer?
GIRLS
BOYS
20
14
18
12
14
12
Serie1
10
8
6
Number of students
Number of students
16
10
Serie1
8
6
4
4
2
2
0
0
Chocolats Caramels
Toffies
Mermelade
Gellies
Industrial
desserts
Chewing
gum
Chocolats Caramels
Toffies
Mermelade
Gellies
Industrial
desserts
Chewing
gum
How often do you eat chocolates?
GIRLS
BOYS
18
16
16
14
14
12
12
10
Serie1
8
6
4
Number of students
Number of students
20
10
6
4
2
2
0
0
Once day
More once
day
Once per
two days
Once a
week
More once a More rare
week
Serie1
8
Once day
More once day Once per tw o Once a w eek
days
More once a
w eek
More rare
How often do you eat caramels?
BOYS
35
30
30
25
25
20
Serie1
15
10
Number of students
Number of students
GIRLS
20
15
10
5
5
0
0
Once day
More once
day
Once per
two days
Once a
week
More once a More rare
week
Serie1
Once day
More once
day
Once per
two days
Once a
week
More once a More rare
week
How often do you eat toffies?
BOYS
GIRLS
30
45
40
30
25
Serie1
20
15
Number of students
Number of students
25
35
20
Serie1
15
10
10
5
5
0
0
Once day
More once
day
Once per
two days
Once a
week
More once a More rare
week
Once day
More once Once per
day
tw o days
Once a
w eek
More once More rare
a w eek
How often do you have marmalade?
GIRLS
BOYS
35
25
30
25
20
Serie1
15
10
Number of students
Number of students
20
15
Serie1
10
5
5
0
0
Once day
More once
day
Once per
two days
Once a
week
More once a More rare
week
Once day
More once
day
Once per
two days
Once a
week
More once a More rare
week
How often do you eat jellies?
BOYS
GIRLS
25
35
20
25
20
Serie1
15
10
5
Number of students
Number of students
30
15
Serie1
10
5
0
Once day
More once day Once per tw o Once a w eek More once a
days
w eek
More rare
0
Once day
More once
day
Once per
tw o days
Once a
w eek
More once
a w eek
More rare
How often do you eat industrial desserts
BOYS
GIRLS
16
25
14
12
15
Serie1
10
Number of students
Number of students
20
10
Serie1
8
6
4
5
2
0
0
Once day
More once
day
Once per
two days
Once a
week
More once a More rare
week
Once day
More once Once per
day
tw o days
Once a
w eek
More once More rare
a w eek
How often do you have chewing gums?
BOYS
18
16
16
14
14
12
12
10
Serie1
8
6
Number of students
Number of students
GIRLS
10
6
4
4
2
2
0
Serie1
8
0
Once day
More once
day
Once per
two days
Once a
week
More once a More rare
week
Once day
More once Once per
day
tw o days
Once a
w eek
More once More rare
a w eek
What do you prefer: home or industrial
desserts?
BOYS
GIRLS
25
35
20
25
20
Serie1
15
10
Number of students
Number of students
30
15
Serie1
10
5
5
0
0
Home
Home
industrial
industrial
Why do you choose sweets?
GIRLS
BOYS
45
35
40
30
35
25
30
20
25
Serie1
20
Serie1
15
15
10
10
5
5
0
0
Taste
Colour
Shape
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