Antioxidants, Emulsifiers, Stabilisers, Gelling agents and Thickeners
- Created by: Leonie
- Created on: 10-05-13 10:51
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- Additives
- Antioxidants
- A molecule that inhibits the oxidation of other molecules
- Prevents rancidity/food Deterioration
- E300-E399
- Health benifits
- Prevents the build-up of fatty deposits due to oxidation reactions in the body
- Examples
- Citric acid- E330
- Asorbic acid- E300
- Calcium lactate- E327
- A molecule that inhibits the oxidation of other molecules
- Emulsifiers Stabilisers Gelling agents Thickeners
- Thickeners
- Makes food thicker
- Gellan gum- E418
- Guar gum- E412
- Gelling agents
- Gives shape and structure
- Gelatine- E441
- Gelatine- E401
- Emulsifiers
- A substance which stabilizes an emulsion
- Sodium alginate- E401
- Methyl cellulose- E461
- Stabilisers
- Help to maintain the physical and textural properties of foodstuffs through their production, transport, storage and cooking
- Agar- E406
- Carrageenan- E407
- Generally E400-E499
- Thickeners
- Health issues
- Linked to causing cancer
- They cannot cause allergies but at high doses they can cause reactions or intolerances in some individuals
- E number
- A series of numbers with the prefix E indicating a specific food additive recognized by the European Union and used on labels of processed food
- Antioxidants
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