Additives 0.0 / 5 ? Design & TechnologyFood technology IGCSECIE Created by: martha wilesCreated on: 07-06-17 15:02 to make products last longer by protecting against he growth of microorganisms Preservatives 1 of 13 the improve or change the appearance or replace lost colour through processing Colourings 2 of 13 to improve or change the flavour or replace it after processing methods Flavourings 3 of 13 to improve the texture and stop foods from separating Emulsifiers 4 of 13 to make foods last longer by stopping fatty foods from going rancid Antioxidants 5 of 13 used to give a lighter texture to baked products Raising agents 6 of 13 stops powders and crystals sticking together and is added to flour anti caking agents 7 of 13 used to form a gel to thicken sauces thickening agents 8 of 13 enrich the nutritional value of a food product nutrients 9 of 13 used to make foods set and stay set e.g. Jams and jellies Gelling agents 10 of 13 additives that are found in nature e.g. beetroot juice used to colour foods Natural Additives 11 of 13 Additives that are copied by humans but have been found naturally man-made additives 12 of 13 produced synthetically and not found naturally Artificial additives 13 of 13
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