Syuhairah+and+Food+Story

Eat to live ~ Live to eat   Additives are used so that these foods still have a consistently high quality. In some products, they are so essential that additives are used even in certain organic foods. In some countries, lots of food is lost because it 'goes off' due to microbial growth before it can be eaten. Food poisoning also shows the dangers of contaminated food and without the use of preservatives, it would quite likely be more common. Preservative, colours and flavours are the best known additives but in fact there are many categories of additives, each tailored to a specific purpose. ||  ||   ~Gelling agents gel foods: they give shape and structure ~Thickeners or thickening agents: make foods thicker ~Stabilisers: help to maintain the physical and textural properties of foodstuffs through their production, transport, storage and cooking  ||       <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> //<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">Additives are used in a range of foods // <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> ||
 * <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> Why Use Additives? **
 * <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> [|Colours] **<span style="color: #000000; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">~give nice colour appearance
 * <span style="display: none; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> [|Origins and chemistry] **
 * <span style="display: none; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> [|How much is used?] ****<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> [|Emulsifiers]  **<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> ~ <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">Emulsions in food are mixtures of oil and water. These normally do not mix and will separate if left without an emulsifier. Emulsifiers can help to make a food appealing. The example of the mayonnaise without the emulsifier shows how unappealing it would be if the oil and water separated before it was used. Emulsifiers have a big effect on the structure and texture of many foods. They are used to aid in the processing of foods and also to help maintain quality and freshness <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">
 * <span style="display: none; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> [|How much is used?] ****<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> [|Emulsifiers]  **<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> ~ <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">Emulsions in food are mixtures of oil and water. These normally do not mix and will separate if left without an emulsifier. Emulsifiers can help to make a food appealing. The example of the mayonnaise without the emulsifier shows how unappealing it would be if the oil and water separated before it was used. Emulsifiers have a big effect on the structure and texture of many foods. They are used to aid in the processing of foods and also to help maintain quality and freshness <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">
 * <span style="display: none; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> [|How they work] **
 * <span style="display: none; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> [|Emulsifiers in foods] **
 * <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> [|Flavourings] **<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> ~ <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">The acceptability of any food product greatly depends on the impression of taste when it is eaten. Our sense of taste is really a combination of two of our senses, taste and smell. Both of these senses respond to certain chemicals. Most flavouring is an imitation of the flavour of a known foodstuff. Some flavours are isolated from <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">natural raw ingredients but this is costly and also wastes valuable natural resources. Ice cream, margarine has unacceptable taste without the addition of flavourings.
 * <span style="display: none; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> [|In food] **
 * <span style="display: none; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> [|Sources of flavours] **||
 * <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Gelling Agents, Thickeners and Stabilisers~ **<span style="color: black; font-family: 'Arial','sans-serif';">The functions of these substances is fairly self explanatory:
 * <span style="display: none; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> [|Origins and uses] **
 * <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> [|Preservatives] ~ **
 * <span style="display: none; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> [|Preserving food] **
 * <span style="display: none; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> [|Using preservatives] **
 * <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> [|Sweeteners] **
 * <span style="display: none; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> [|Chemistry of sweeteners] **
 * <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> [|Anti-caking agents] **
 * <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> [|Antioxidants] **
 * <span style="display: none; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> [|Uses in food] **
 * <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;"> [|Acidulants] **