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Food Science. What’s in your food?. Learning objectives. Understand what food additives are and why they are used. Preservation. Need to make food last longer – preserve it Salt (remove water) Vinegar (pickling) Alcohol (kill microbes) Knowledge of chemistry

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Presentation Transcript
food science

Food Science

What’s in your food?

learning objectives
Learning objectives
  • Understand what food additives are and why they are used
preservation
Preservation
  • Need to make food last longer – preserve it
    • Salt (remove water)
    • Vinegar (pickling)
    • Alcohol (kill microbes)
  • Knowledge of chemistry
  • Also use chemistry to improve flavours or appearance
food additives
Anti-oxidants

Stop food reacting with oxygen

Goes brown

Flavourings

Gives a certain taste or smell

Enhancers – MSG

Thickeners

Help foods mix

Sweeteners

Artificial

No energy

Food additives
food additives1
Food additives
  • Substance added to a food
    • Food additive
  • Approved for use in Europe
    • Given an ‘E’ number
    • Identify them rather than name them
  • Eg.E102 is tartrazine (yellow colouring)

E220 is sulphur dioxide (preservative)

  • Six types of additive
others not on the list
Others not on the list
  • 901 = beeswax – glazing agent
  • 904 = shellac – glazing agent
  • 910 = L-cystiene – improving agent used in bread… made from human hair!!!
slide9
What is a food additive and why might they be used?
  • How does the system used in Europe identify additives?
detecting additives
Detecting additives
  • Food scientists – investigate what has been added
  • Complicated versions of simple techniques
  • Chromatography
    • How well something dissolves in a solvent
    • Solubility determines how far they move across a surface
    • Separation technique
investigating food dyes
Investigating food dyes
  • Test a selection of food dyes with chromatography
  • Which dyes are pure and which are mixtures?
  • What are the component colours of each dye?
  • Solvent = water, matrix = paper
identifying ingredients
Identifying ingredients
  • Separated by chromatography
  • Identified by comparing to known ingredients
    • Compare chromatogram
  • Hi-tech – mass spectrometer
    • Compares relative atomic mass
  • Chemical make up can be indentified
learning outcomes
Learning outcomes
  • Why are food additives used?
  • What qualities might be enhanced?
  • How can food be preserved?
  • How are additives labelled?
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