FOOD ADDITIVES

ADDITIVES SUBSTANCE IN FOOD

TYPES	EXAMPLE	FUNCTION
Preservatives	Sodium nitrite, Sodium benzoate, Ethanoic acid, Sulphur dioxide	To prevent the growth of microorganisms such as bacteria and fungus.
Antioxidants	Ascorbic acid, Ascorbile palmitate, Citric acid, Isopropyl citrate	To prevent the oxidation of fats and oils by oxygen in the air
Flavoring agents	Monosodium glutamate, Aspartame, Ester	To make food taste better
Stabilizers agents	Acacia gum,	To enable oil and water in the food to mix together properly
Thickening agents	starch, jelly, gelatin, pectin	To thicken the liquid and to prevent the food from becoming liquid.
Dyes	Azo compound (yellow, red, brown, black) Tartrazine Triphenyl compounds (green, blue, hyacinth)	To give colour

EFFECTS OF FOOD ADDITIVES ON HEALTH

types	effects
Sodium nitrite (preservatives)	Cancer
Sodium benzoate (preservatives)	Nerve disrupted and allergy
Monosodium glutamate (flavoring)	Out of breath, dizzy, giddy, vomit, weak the body.
Tatrazine (colouring)	Asthma ,rash, hyperactive

BARAKALLAHUFIKUM