- Prevent microbial spoilage of food
- Roughly 28 permitted preservatives
- Serial numbers in the 200’s
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- Prevent fats and oils from going rancid
- 15 permitted, including ascorbic acid and vitamin A
- Serial numbers in the 300’s
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Emulsifiers, stabilizers, thickeners and gelling a
- Emulsifiers- make emulsions or creamy suspensions stable. They are also used in baked food to slow down staling.
- Stabilizers-improve the stability of emulsions and prevent the separation of their components.
- 60 permitted emulsifiers and stabilizers
- They include: edible gums, alginic acid, cellulose derivatives and pectins
- Used in a large variety of manufactured foods where ‘creaminess’ or ‘spreadability’ is required. E.g. salad cream, ice cream, instant desserts, cheese, fish and meat spreads, margarine, and low fat spreads.
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- Dyes and pigments used in foods to make it more attractive or to replace colour lost in processing
- 43 colours are permitted in the UK
- Serial numbers range from 100 to 180
- Many colours are of natural origin
- They cannot be added to food for infants and babies
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- Intense sweeteners- a lot sweeter than sucrose, so used in low concentrations
- Bulk sweeteners- roughly as sweet as sucrose, so used in roughly equal amounts
- Permitted intense sweeteners
- E950. Acesulfame potassium. Canned foods, soft drinks.
- E951. Aspartame. Soft drinks, yoghurts, drink mixes.
- E954. Saccharin. Soft drinks, cider, sweetening tablets.
- E957. Thaumatin. Sweetening tablets and yoghurt.
- E959. Neohesperidine. Soft drinks and vitamin pills.
- E952. Cyclamic acid.
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