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There are four types of additives
Additive E ­ Number Reason Examples
Colouring E 100 ­ 199 To make it look Cochineal ( pink ) in
more appetising cakes
Caramel in sweets or
Preservatives E 200 ­ 299 To stop food Sulphur dioxide in
` going off ' jam or squash
Anti ­ oxides E 300 ­ 399 To stop food Vitamin C in meat
` going off ' pies and mayonnaise
Emulsifiers E 400 ­ 499 To stop sauces Salad dressing
and separating…read more

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When an emulsifier is added to two immiscible liquids (
don't mix ) its molecules line up at the interface
If you agitate the mixture an emulsion forms
The micelles and microscopic repel each other which stops
the emulsion separating
Emulsifiers are used in soaps, shampoos, face creams and
Stopping food going bad
Food goes bad due to the reaction with oxygen, water and
If the oxygen or water can be removed, all the bacteria is
killed, the shelf ­ line is improved…read more

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Recent advances in technology have developed active
This is where packing / preservative controls the conditions
to stop food going off
Active packaging
Nowadays active or intelligent packing has been developed
Active packaging involves material controlling the conditions
inside the packet :
Packing in an inert atmosphere, usually nitrogen ­ salad
leaves and mince
Adding chemicals that remove oxygen ­ Sausages, bacon
and salmon
Removing water by vacuum packing which stops bacteria or
mould growing ­ mackerel fillets and sliced ham
Special can which…read more

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Intelligent packing includes indicators on packages
An indicator shows how fresh the food is on the outside of
a package
A central circle darkens as the products loses its
Freshness…read more

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