FOOD PRESERVATIVES
Consumers in North America and Europe waste about 209 to 253 pounds of food per person every year. The USDA says the average person in the U.S. eats 4.7 pounds of food per day. So that means the amount of food we each waste in the U.S. per year would feed us for about one and a half to two months (44 to 54 days to be exact).
We can use food additives to prevent our food from spoilage. Food additives have been used by humans for centuries
What is food additives?
Food additives is a natural substances which is added to food to prevent spoilage or to improve its appearance, taste or texture.
What is the advantage of food additives?
They make food stay fresh for a longer time. Of course we can do that by putting foods in the fridge but this can make food stays fresh even longer time.
What is the disadvantages of food additives?
Some food additives may cause cancer, asthma, allergies and hyperactive. they make food less nutritious.
There are few types of food additives that make food does not spoil. The most common one are:
- PRESERVATIVES
- ANTIOXIDANTS
- STABILISERS
PRESERVATIVES
Preservatives are substances added to food to slow down or prevent the growth of microorganisms, so food can last long.
Some preservatives causes side effect. Sodium nitrite is added to meats to preserve and stabalise the red colour of meat. However, sodium nitrite can cause stomach cancer. During cooking, the nitrites produces nitrosamines, which are carcinogensic. Eating too much food preserved with salts increases risk of getting high blood pressure, heart attack and stroke. Too much sugar intake can cause obesity, tooth decay and diabetes.
Examples of preservatives:
ANTIOXIDANTS
Food containing fats and oils can turn rancid, that is the fats and oils are oxidised to unplesant-smelling acids, on exposure of air. Antioxidants are added to food to prevent oxidation that causes rancid fats and brown fruits.
Vitamins C and E are the safest antioxidants known. Vitamin C inhibits the formation of carcinogenic nitrosamines, stimulates the immune system and protect chomosomes breakage. Vitamin E nuetralises free radical compounds before they can damage cell membranes.
Examples of antioxidants:
STABILISERS
Stabilisers are substances which help to prevent an emulsion from separating out. Stabilisers are used in food which contains oil and water. Examples of these foods are margerine, butter, ice cream, and salad cream such as mayonnaise.
Example of stabilisers are lecithin, mono- and di-glycerides of fatty acids.
Preservatives are substances added to food to slow down or prevent the growth of microorganisms, so food can last long.
Some preservatives causes side effect. Sodium nitrite is added to meats to preserve and stabalise the red colour of meat. However, sodium nitrite can cause stomach cancer. During cooking, the nitrites produces nitrosamines, which are carcinogensic. Eating too much food preserved with salts increases risk of getting high blood pressure, heart attack and stroke. Too much sugar intake can cause obesity, tooth decay and diabetes.
Examples of preservatives:
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| salted fish |
 |
| food in vinegar |
ANTIOXIDANTS
Food containing fats and oils can turn rancid, that is the fats and oils are oxidised to unplesant-smelling acids, on exposure of air. Antioxidants are added to food to prevent oxidation that causes rancid fats and brown fruits.
Vitamins C and E are the safest antioxidants known. Vitamin C inhibits the formation of carcinogenic nitrosamines, stimulates the immune system and protect chomosomes breakage. Vitamin E nuetralises free radical compounds before they can damage cell membranes.
Examples of antioxidants:
STABILISERS
Stabilisers are substances which help to prevent an emulsion from separating out. Stabilisers are used in food which contains oil and water. Examples of these foods are margerine, butter, ice cream, and salad cream such as mayonnaise.
Example of stabilisers are lecithin, mono- and di-glycerides of fatty acids.
 |
| lecithin |
 |
| glycerides |
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