HAZWA

GROUP ASSIGNMENT

we are asked to make a group assigmnet which is making group discussion in wiki...thus my group have think a lot about creating a group name and at last...we all agree with the name HAZWA... well..the name is not too exclusice but it meant a lot to our group... HAZWA stands for :-

H - Hanisah A - Aishah Z - Zainon W - Wandi A - Ain

Wee...~ so that is the story behind our group name..the based of our name...hihi...

HAZWA

group member are: 1) Mohamad Iswandi Bin Ishak 2) Aishah Bt Mohd Marsin 3) Siti Zainun Bt Mohd Nasir 4) Nur Ain Bt Abd Rahman 5) Nur Hanisah Bt Ismail



TOPIC : CURRENT INNOVATION IN FOOD INGREDIENTS

"FOOD ADDITIVES"

Ingredients have served useful functions in a variety of foods. Our ancestors used salt to preserve meats and fish, added herbs and spices to improve the flavour of foods and many others ingredients use to make food become good. Today, consumers demand and enjoy a food supply that are flavorful, nutritious, safe, convenient, colourful and affordable.

Food additives that used in food ingredients and advances technology help make that possible. Additives perform a variety of useful functions in food products such as to maintain or improve safety and freshness, to improve or maintain nutritional value and improve taste, texture and appearance.

Firstly, additives use to maintain or improve safety and freshness of food products. Preservatives will slow product spoilage caused by mold, air, bacteria, fungi or yeast. In addition to maintaining the quality of the food, they help control contamination that can cause foodborne illness including life-threatening botulism. One group of preservatives is antioxidants taht function to prevents fats and oils and the foods containing them from becoming rancid or developing an off-flavor. They also prevent cut fresh fruits such as apples from turning brown when exposed to air.

Secondly, additives use to improve or maintain nutritional value of food products. Vitamins and minerals are added to many foods to make up for those lacking in a person's diet or lost in processing or to enhance the nutritional quality of a food. Such fortification and enrichment has helped reduce malnutrition.

Lastly, additives use to improve taste, texture and appearance of food products. Spices, natural and artificial flavors and sweeteners are added to enhance the taste of food. Food colors maintain or improve appearance. Emulsifiers, stabilizers and thickeners give foods the texture and consistency consumers expect. Leavening agents allow baked goods to rise during baking. Some additives help control the acidity and alkalinity of foods while other ingredients help maintain the taste and appeal of foods with reduced fat content.

Food additives is any substance that added to food directly or indirectly. This definition includes any substance used in the production, processing, treatment, packaging, transportation or storage of food.

Direct food additives are those that are added to a food for a specific purpose in that food. For example, xanthan gum is used in salad dressings, chocolate milk, bakery fillings, puddings and other foods to add texture. Most direct additives are identified on the ingredient label of foods.

Indirect food additives are those that become part of the food in trace amounts due to its packaging, storage or other handling. For instance, minute amounts of packaging substances may find their way into foods during storage. Food packaging manufacturers must prove to the U.S. Food and Drug Administration (FDA) that all materials coming in contact with food are safe before they are permitted for use in such a manner.

A color additive is any dye, pigment or substance which when added or applied to a food, drug or cosmetic. FDA is responsible for regulating all color additives to ensure that foods containing color additives are safe to eat, contain only approved ingredients and are accurately labeled. Color additives are used in to offset color loss due to exposure to light, air, temperature extremes, moisture and storage conditions. Besides that, it also to correct natural variations in color and to enhance colors that occur naturally. Colour additive also use to provide color to colorless and fun foods. Without color additives, colas wouldn't be brown, margarine wouldn't be yellow and mint ice cream wouldn't be green. Color additives are now recognized as an important part of practically all processed foods we eat.

**As a conclusion, food ingredients have been used for many years to preserve, flavor, blend, thicken and color foods and have played an important role in reducing serious nutritional deficiencies among consumers. These ingredients also help ensure the availability of flavorful, nutritious, safe, convenient, colorful and affordable foods that meet consumer expectations year-round. Food and color additives are strictly studied, regulated and monitored. Federal regulations require evidence that each substance is safe at its intended level of use before it may be added to foods. Furthermore, all additives are subject to ongoing safety review as scientific understanding and methods of testing continue to improve. Consumers should feel safe about the foods they eat **.