Additives, Added in Food during Processing (Part 1)
Additives
Additives are chemical compounds that are added in Food during processing for many purposes like to enhance taste, color or for the purpose of preservation like colors, flavors, stabilizers.
Contamination
Contaminants are the components that are unintentionally added in the Food at any stage of Food Production to its utilization. They may be dust, dirt or may be insects, pests in the Food.
Adulteration
Adulterants are the compounds that are added intentionally in the Food for the purpose of cheating or to gain more profit from it like water in milk, Whey Powder in milk, powder in sugar.
Additives are of two types:
- Non-Preservative
- Preservative
I will describe non-preservative effect of additives here:
Non-Preservative Effect of Additives
- Enhance Color
Additives are used to enhance color of processed food. As we process food the color of food is degraded that does not look appealing. It looks likes food is out or order to eat. So we add colors in the food to improve the first sensory characteristic of Food that deals with consumer. it has two types further:
Dyes
Dyes are the colors that are soluble in water so are used accordingly.
Lakes
Lakes are fat/ oil soluble colors. Lakes can only be added in Food items that contains fat/ oil in it.
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