6.2.5

Additives

Test yourself on Additives

Test your knowledge with free interactive questions on Seneca — used by over 10 million students.

Additives

Additives alter food properties. There are natural and artificial additives.

Preservatives

Preservatives

  • Stop bacteria growth. This means they improve shelf life.
    • Examples of natural preservatives are lemon juice, lime juice, rosemary extract, sugar and salt.
    • Examples of artificial preservatives are calcium propionate, sodium propionate, and potassium propionate.
Colourings

Colourings

  • Improve the appearance of food, either by giving colourless substances colour or giving food its colour back if its natural colour was removed during processing.
    • An example of a natural food colouring is spinach, which greens pasta.
    • An example of an artificial food colouring is erythrosine, a cherry-red colouring often used in sweets.
Flavourings

Flavourings

  • Enhance the smell or taste of food.
    • Examples of natural flavourings are herbs (e.g. chives, coriander).
    • Examples of artificial flavourings are artificial sweeteners like saccharin.
    • Monosodium glutamate (MSG) is found in a lot of Chinese dishes. It works by enhancing existing flavours in foods and bringing out a savoury taste.
Emulsifiers and stabilisers

Emulsifiers and stabilisers

  • Help food keep its texture and shape.
  • Emulsifiers: mix foods that generally don't mix (e.g. oil and water).
  • Stabilisers: prevent separation of foods.
    • An example of a natural emulsifier is mustard.
    • An example of a natural stabiliser is gelatin from cows and pigs.

Disadvantages of Additives

Although additives improve food properties, they also have downsides.

Bad/allergic reactions

Bad/allergic reactions

  • People can have nasty reactions or even allergic reactions to additives, for example:
    • Aspartame (an artificial sweetener in things like diet coke) can cause seizures and headaches.
    • MSG can cause chest problems, headaches and a burning sensation in arms and necks.
    • BHA (an antioxidant found in things like crackers, sausages and cured meats) is considered a carcinogen by the World Health Organisation.
Harmful to health

Harmful to health

  • Research has shown that some artificial preservatives, like calcium proportionate, are problematic.
    • Studies have shown that calcium proportionate may cause behavioural problems in children. McDonald's used to put calcium propionate into its buns to stop mould growth.
  • Excessive amounts of some natural additives (such as salt) can be harmful to our health.
E numbers

E numbers

  • Additives are given an E number after they pass a safety test. EU manufacturers can use them thereafter.
    • But some researchers believe these additives cause children to develop hyperactive behaviour:
    • Quinoline yellow (E104).
    • Allura red (E129).
    • Ponceau 4R (E124).
    • Sunset yellow (E110).
    • Carmoisine (E122).
    • Tartrazine (E102).
Jump to other topics
1

Food Preparation Skills

1.1

Food Preparation Skills

1.1.1General Practical Skills1.1.2Knife Skills1.1.3Preparing Fruit, Vegetables & Using Equipment1.1.4Cooking Methods: Prepare, Shape & Combine1.1.5Sauce Making, Tenderising & Marinating1.1.6Dough & Pastry1.1.7Shaping & Finishing Dough1.1.8Raising Agents & Mixtures1.1.9End of Topic Test - Food Preparation Skills 1
2

Food, Nutrition & Health

2.1

Macronutrients

2.1.1Proteins2.1.2Proteins 22.1.3Fats2.1.4Carbohydrates2.1.5Carbohydrates 2
2.2

Micronutrients

2.2.1Fat-Soluble Vitamins2.2.2Water-Soluble Vitamins2.2.3Minerals & Water2.2.4Minerals & Water 22.2.5End of Topic Test - Macro & Micronutrients
2.3

Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet2.3.2Informed Choices for a Balanced Diet 22.3.3Energy Needs2.3.4Nutritional Analysis2.3.5Diet Modifications2.3.6Diet-Related Problems2.3.7Diet-Related Problems 22.3.8End of Topic Test - Nutritional Needs & Health
3

Food Science

3.1

Cooking of Food & Heat Transfer

3.1.1Reasons for Cooking & Heat Transfer3.1.2Water-Based Cooking Methods3.1.3Fat-Based Cooking Methods3.1.4Dry Cooking Methods3.1.5Dry Cooking Methods 2
3.2

Functional & Chemical Properties of Food

3.2.1Proteins & Carbohydrates3.2.2Fats & Oils3.2.3Raising Agents3.2.4End of Topic Test - Food Science
4

Food Safety

4.1

Food Spoilage & Contamination

4.1.1Microorganisms & Signs of Food Spoilage4.1.2Enzymes & Signs of Food Spoilage4.1.3Food Poisoning4.1.4Bacterial Contamination4.1.5Microorganisms in Food Production
4.2

Principles of Food Safety

4.2.1Temperature Control4.2.2Ambient Foods & Food Labels4.2.3Preparing, Cooking & Serving Food4.2.4End of Topic Test - Food Safety
5

Food Choice

5.1

Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice5.1.2Food Choices5.1.3Religious Food Choices5.1.4Food Labels5.1.5Mandatory Food Labels5.1.6Optional Food Labels5.1.7Marketing Influences5.1.8End of Topic Test - Food Choice
5.2

British & International Cuisines

5.2.1British Cuisine5.2.2Japanese Cuisine5.2.3Japanese Ingredients & Dishes5.2.4Spanish Cuisine5.2.5Spanish Ingredients & Dishes
5.3

Sensory Evaluation

5.3.1Taste Receptors & Olfactory Systems5.3.2Sensory Testing Methods5.3.3Sensory Testing Methods 25.3.4End of Topic Test - Cuisines & Senses
6

Food Provenance

6.1

Environmental Impact & Sustainability of Food

6.1.1Food Sources - Intensive & Organic Farming6.1.2Food Sources - Genetically Modified Crops6.1.3Food Sources - Reared Food6.1.4Food Sources - Caught Food6.1.5Food & The Environment6.1.6Food & The Environment 26.1.7Sustainability of Food6.1.8Sustainability of Food 26.1.9End of Topic Test - Environmental Impacts
6.2

Food Processing & Production

6.2.1Primary Food Processing6.2.2Primary Food Processing 26.2.3Secondary Food Processing6.2.4Fortification6.2.5Additives6.2.6End of Topic Test - Food Processing & Production

Practice questions on Additives

Can you answer these? Test yourself with free interactive practice on Seneca — used by over 10 million students.

  1. 1
    Which of the following are examples of natural preservatives?True / false
  2. 2
    Which flavouring is commonly found in Chinese cuisine?Multiple choice
  3. 3
    Which of these is NOT an artificial preservative? Multiple choice
  4. 4
    What number are additives given once they pass a safety test?Multiple choice
  5. 5
    Additives that caused negative reactions in people: Fill in the list
Answer all questions on Additives

Unlock your full potential with Seneca Premium

  • Unlimited access to 10,000+ open-ended exam questions

  • Mini-mock exams based on your study history

  • Unlock 800+ premium courses & e-books

Get started with Seneca Premium

Fortification

End of Topic Test - Food Processing & Production