Lecture+Six - Whatsyourfavorite,tsk,tsk LectureSix Food...

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What’s your favorite, tsk, tsk?
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    Lecture Six Food Additives
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Ingredients in foods Serve a variety of functions Historically: Salt to preserve brine Herbs and spices to enhance flavor Sugar to preserve Today: Food supply is safe, nutritious, flavorful, colorful and affordable.
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    Additive vs. Ingredient? What’s the difference?
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Food Ingredient Components included in a food which may be considered foods in themselves. Usually extracted from agricultural products which have been processed Flour Sugar Tomato paste Usually do not create safety concerns
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    Food Additive An ingredient present in a food, either incidentally (usually as a contaminant or naturally occurring substance) or intentionally to serve a specific purpose.
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Why are additives used? Varied reasons Most of the controversial additives are used for convenience Preservation appeal
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Contaminants Soil which changes use from manufacturing to agriculture Lead Chromium Mercury Or Contaminated by fertilizer and pesticide use Naturally occurring contaminants Mycolaxin—an aflatoxin produced by fungi found in food Poisonous mushrooms, toxins in shellfish Raw honey
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Food Additive Database Maintained by U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition (CFSAN) Contains 3000+ substances
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Additives Are included in manufactured (processed) foods Fulfill a specific purpose Usually not considered food by itself, must be included in a recipe Color Antioxidant Alter color i.e. : white American Cheese + Carotene yellow American Cheese Flavor preservative
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  Incidental Food Additive Unintentionally passed to a food through the packing material from the food container or present in the food processing process. Is the molecule present from the field to the
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Lecture+Six - Whatsyourfavorite,tsk,tsk LectureSix Food...

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