Читать книгу Food Chemistry. The Role of Additives, Preservatives and Adulteration онлайн

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 ii. Additives are added to preserve food and without which the food would be spoiled at accelerated rate. Addition of food additives and preservatives reduces the amount of food waste and incidence of food poisoning e.g., additives are added in bread so it does not arrive mouldy when it arrives at grocery store.

 iii. Addition of natural and synthetic color and flavor improves the appearance of the product.

 iv. Additives can change the texture; mouth feel and sensory properties of food products.

 v. Food can make the food processing easier, e.g., chemical defoamer can minimize the foaming in foods having high fat content.

 i. Some additives and preservatives have allergic reaction. For example, artificial color Red 40, Yellow 5, and preservative like benzoate can cause allergic reaction.

 ii. Some of the food additives and preservatives have potential link to cancer. For example, artificial sweetener aspartame has potential to cancer development when applied on rat. Butylated hydroxy anisole (BHA) is used as antioxidant but it was found to cause cancer in animal study.