Food Additives: Definition, Types, Functions & Common Examples
Food additives play a crucial role in modern food processing and preservation. From improving shelf life to enhancing taste, color, and texture, food additives are widely used in packaged and processed foods. This topic is important for Class 11–12 Chemistry, JEE, NEET, and Board Exams.
What Are Food Additives?
Food additives are substances added to food in small quantities to preserve quality, enhance flavor, improve appearance, or maintain nutritional value. They are not consumed as food themselves but are intentionally added during processing or storage.
Why Are Food Additives Used?
- Increase shelf life of food
- Improve color and appearance
- Enhance taste and aroma
- Improve texture and consistency
- Prevent microbial spoilage
- Maintain nutritional quality
Classification of Food Additives
1. Preservatives
Preservatives prevent food spoilage caused by bacteria, fungi, and yeast.
Examples of Preservatives
| Preservative | Used In |
|---|---|
| Sodium benzoate | Fruit juices, soft drinks |
| Potassium metabisulfite | Wine, dried fruits |
| Salt | Pickles, meat |
| Sugar | Jams, jellies |
| Vinegar | Sauces, pickles |
2. Antioxidants
Antioxidants prevent oxidation reactions in food, which cause rancidity in fats and oils.
Examples of Antioxidants
- BHA (Butylated hydroxyanisole)
- BHT (Butylated hydroxytoluene)
- Ascorbic acid (Vitamin C)
- Tocopherol (Vitamin E)
3. Artificial Sweeteners
Artificial sweeteners provide sweetness without adding calories and are commonly used in diabetic and low-calorie foods.
| Sweetener | Relative Sweetness |
|---|---|
| Aspartame | 200 times sweeter than sugar |
| Saccharin | 300 times sweeter than sugar |
| Sucralose | 600 times sweeter than sugar |
Exam Tip: Aspartame is unstable at high temperature and is not used for cooking.
4. Food Colors
Food colors enhance the visual appeal of food products.
Examples
- Natural colors: Turmeric, saffron, beetroot
- Synthetic colors: Tartrazine, sunset yellow
- Caramel color: Cola drinks
5. Flavoring Agents
Flavoring agents improve the taste and aroma of food.
- Vanilla essence
- Fruit esters
- Spices and herbs
- Monosodium glutamate (MSG)
MSG enhances the umami taste and is commonly used in instant noodles and soups.
6. Emulsifiers and Stabilizers
These additives help maintain uniform texture and prevent separation of ingredients.
| Additive | Function |
|---|---|
| Lecithin | Emulsifier in chocolates |
| Agar-agar | Thickening agent |
| Gelatin | Stabilizer |
| Pectin | Setting agent in jams |
7. Anti-caking Agents
Anti-caking agents prevent lump formation in powdered food products.
- Calcium silicate
- Magnesium carbonate
Used in salt, spice mixes, and milk powder.
Health Aspects of Food Additives
- Approved food additives are safe within permissible limits
- Excessive consumption may cause allergies or digestive issues
- Artificial colors may affect children if consumed excessively
Important Points for JEE & NEET
- Preservatives increase shelf life
- Antioxidants prevent rancidity
- BHA and BHT are phenolic antioxidants
- Aspartame is heat sensitive
- MSG enhances umami taste
Conclusion
Food additives are essential in modern food technology. Understanding their types, functions, and examples helps students excel in chemistry exams and enables consumers to make informed dietary choices.
Read more Chemistry Notes at: Chemca – Chemistry Made Easy
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