CHAPTER 8 FOOD PROCESSING Nutritive additives Foods that have nutritive additives added to them are referred to as fortified foods.
Functions • Replace nutrients lost during processing, e.g. calcium lost during the milling of wheat to make flour
• Enhance the nutritional value of food, e.g. margarine is fortified with vitamin D
Nutritive additives Example Vitamin D Calcium Iron
Uses • Margarine
• Flour • Milk • Breakfast cereals
Preservatives (E200–E299)
Functions • Prevent the growth of microorganisms, preventing food spoilage • Reduce food waste, as food does not go off as quickly • Reduce the risk of food poisoning, as bacteria growth is inhibited • Provide out-of-season foods all year, e.g. strawberry jam
Preservatives (natural) Example Sugar Salt
Origin
Sugar cane and sugar beet Sodium chloride
Alcohol
Vinegar (acetic acid)
Fermentation of yeast Fermentation of alcohol
Preservatives (artificial) Example
Sulfur dioxide Sorbic acid Benzoic acid
Sodium nitrate
Uses • Jam
• Cured meats • Fruit cake
• Sweets • Butter
• Pickled vegetables • Chutney
Origin
Uses
Laboratory-produced chemical • Dried fruit • Fruit-based breakfast cereals Laboratory-produced chemical • Baked goods Laboratory-produced chemical • Energy drinks
Laboratory-produced chemical • Cured meats • Spreadable cheeses
