Notes on Modified atmosphere packaging

Notes on Modified atmosphere packaging - Modified...

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Modified atmosphere packaging (MAP) Preservation technique to prolong shelf life of processed or fresh food by changing the gases surrounding food in the package Uses packaging materials impermeable to gases Air in package is vacuumed out to remove oxygen Product remains in a vacuum or the package is infused with another gas Lack of oxygen prevents aerobic bacteria growth, slows ripening and oxidation reactions, which cause fruit and vegetable discoloration and rancidity in fats Make food safer; maintain palatability and wholesomeness; improve color, flavor, texture; aid in processing; enhance nutritional value Direct food additives: substances added intentionally foods Indirect food additives: substances that get into food unintentionally
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Unformatted text preview: The FDA regulates the amounts and types of direct and indirect food additives in food Manufacturer submits petition to use a new food additive describing chemical composition and how it is manufactured and detected in food Manufacturer must prove: effective for intended purpose at proposed levels safe for its intended use use is necessary Reducing nitrosamine risk Additives exempt from regulation Prior-sanctioned substances: > 600 additives in use when legislation was passed Generally recognized as safe (GRAS): additives considered safe based on history of use in food before 1958 or on published scientific evidence If new evidence suggesting additive in either category is unsafe, FDA may require removal...
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  • Spring '07
  • ShaileshJain
  • Flavor, food additives, Food additive, indirect food additives

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