29 December 2012

# 37 Food additives - uses, benefits and health hazards

Food additives are used for a number of purposes, mainly to extend the life of processed foods so they can be transported, stored or kept on the shop shelf for longer, maintain a standard quality, and make the products more attractive to the consumer. Additive groups include antioxidants, colourings, flavourings and preservatives.

Antioxidants- stop foods reacting with O2, which may spoil the taste of the food or change its color.

Colourings- improve the appearance of the food.

Flavouring- Enhance taste of food.

Preservatives- give processed foods a longer shelf life by preventing the growth of microorganisms such as bacteria and fungi that make food go bad and cause food poisoning.

Food coulorings

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