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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Food colours…
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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Sweetening agents…
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
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