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Summary Food and nutrition 3

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Fully summarised IEB syllabus of food additives for consumer studies

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  • August 15, 2023
  • 7
  • 2023/2024
  • Summary
  • 200
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FOOD ADDITIVES
natural or artificial substances added to food during production in
order to enhance characteristics such astaste, texture, appearance
and quality
NOT CONSIDERED NUTRITIOUS


REASONS FOR USING AND THEIR EFFECT
smoother teture with better consistency
-emulsifyers prevent separating
-stabilisers and thickeners give a smoother texture
-anti-caking agents ensure that substances flow freely

enhance or preserve a product’s nutritional value
-vinegar in pickles
-salt in meat or fish
-sugar to preserve fruit
-adding vitamins, minerals and other nutrients

prolong shelf life and make them last longer
-reduce waste due to air, mould bacteria or yeast
-antioxidants ratain flavour of baked products as they prevent fats and oils from spoiling
and going rancid
-additives prevent flesh of fruit from turning brown when exposed to air

help with processing/prep of food
-raising agents contain alkaline baking soda and an acid which combine with liquid to
produce gas bubbles causing baked goods to rise
-some additives change the acid-base balance of foods to correct the flavour or colour

enhance the taste or flavour of goods
-herbs and spices

enhance the appearance/colour of food
-more appetising

SAFETY AND THE INFLUENCE OFFOOD ADDITIVES ON HUMAN HEALTH
surveys show that the consumers are very concerned about the safety of using food
additives
Food additives ar well researched and monitored
Legislation controlls their use (Foodstuffs, Cosmetics and Disinfectants Act No 54 of 1972)
before additives are added, they have to be tested to see how they react
any toxic effect is is investigated
long term tests also done
the levelof additive with no effect can be used
safety controls are the performed

, if it’s approved as safe, it’s put on the list of ‘permitted food additives’
the lost of these are where they can be used is published in the form of legislation and only
these food additives may be used
food manufacturers must also provide proof that their products are safe, before they may. Be
sold


The codex general standard for food
additives (GSFA) stipulates the
conditions under which permitted food
additives may be usedin all foods




All food additives approved by the European Union (EU) are given a unique E number
for regulation purposes and consumer information. Other countries outside Eurpoe
often use the same numbers, but without the E. Food additives recognised and
approved in the USA are listed as GRAS (Generally recognised as safe)


there has been controversy about the risks and benefits of food additives
some artificial food additives have been linked to diseases or conditions such as:
-cancer
-digestive disorders/intolerances
-nervous disorders
-ADHD
-heart diseases
-obesity
-allergic responses


POSSIBLE ALLERGIC RESPONSES
RESPIRATORY PROBLEMS
asthma
swollen face or throat
from sulphites or benzoates which are used as preservatives and prevent certain foods from
going brown

People with food allergies or
SKIN CONDITIONS
swelling intolerances must always, for
hives their own safety, study the
itchy rashes list of ingredients on food
from food colourings (tartrazine) labels to see which products
they should avoid. The
NERVOUS DISORDERS
Monosodium glutamate reaction to any food additive
hyperativity
can be mild, but it can also be
insomnia
from MSG so serious that a doctor must
be consulted.

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