Additives

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to make products last longer by protecting against he growth of microorganisms
Preservatives
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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
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to improve the texture and stop foods from separating
Emulsifiers
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to make foods last longer by stopping fatty foods from going rancid
Antioxidants
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used to give a lighter texture to baked products
Raising agents
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stops powders and crystals sticking together and is added to flour
anti caking agents
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used to form a gel to thicken sauces
thickening agents
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enrich the nutritional value of a food product
nutrients
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used to make foods set and stay set e.g. Jams and jellies
Gelling agents
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additives that are found in nature e.g. beetroot juice used to colour foods
Natural Additives
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Additives that are copied by humans but have been found naturally
man-made additives
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produced synthetically and not found naturally
Artificial additives
13 of 13

Other cards in this set

Card 2

Front

the improve or change the appearance or replace lost colour through processing

Back

Colourings

Card 3

Front

to improve or change the flavour or replace it after processing methods

Back

Preview of the front of card 3

Card 4

Front

to improve the texture and stop foods from separating

Back

Preview of the front of card 4

Card 5

Front

to make foods last longer by stopping fatty foods from going rancid

Back

Preview of the front of card 5
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