Additives

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Additives

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

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

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

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

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

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

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

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).

1Food Preparation Skills

1.1Food Preparation Skills

1.1.1General Practical Skills

1.1.2Knife Skills

1.1.3Preparing Fruit, Vegetables & Using Equipment

1.1.4Cooking Methods: Prepare, Shape & Combine

1.1.5Sauce Making, Tenderising & Marinating

1.1.6Dough & Pastry

1.1.7Shaping & Finishing Dough

1.1.8Raising Agents & Mixtures

1.1.9End of Topic Test - Food Preparation Skills 1

2Food, Nutrition & Health

2.1Macronutrients

2.1.1Proteins

2.1.2Proteins 2

2.1.3Fats

2.1.4Carbohydrates

2.1.5Carbohydrates 2

2.2Micronutrients

2.2.1Fat-Soluble Vitamins

2.2.2Water-Soluble Vitamins

2.2.3Minerals & Water

2.2.4Minerals & Water 2

2.2.5End of Topic Test - Macro & Micronutrients

2.3Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet

2.3.2Informed Choices for a Balanced Diet 2

2.3.3Energy Needs

2.3.4Nutritional Analysis

2.3.5Diet Modifications

2.3.6Diet-Related Problems

2.3.7Diet-Related Problems 2

2.3.8End of Topic Test - Nutritional Needs & Health

3Food Science

3.1Cooking of Food & Heat Transfer

3.1.1Reasons for Cooking & Heat Transfer

3.1.2Water-Based Cooking Methods

3.1.3Fat-Based Cooking Methods

3.1.4Dry Cooking Methods

3.1.5Dry Cooking Methods 2

3.2Functional & Chemical Properties of Food

3.2.1Proteins & Carbohydrates

3.2.2Fats & Oils

3.2.3Raising Agents

3.2.4End of Topic Test - Food Science

4Food Safety

4.1Food Spoilage & Contamination

4.1.1Microorganisms & Signs of Food Spoilage

4.1.2Enzymes & Signs of Food Spoilage

4.1.3Food Poisoning

4.1.4Bacterial Contamination

4.1.5Microorganisms in Food Production

4.2Principles of Food Safety

4.2.1Temperature Control

4.2.2Ambient Foods & Food Labels

4.2.3Preparing, Cooking & Serving Food

4.2.4End of Topic Test - Food Safety

5Food Choice

5.1Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice

5.1.2Food Choices

5.1.3Religious Food Choices

5.1.4Food Labels

5.1.5Mandatory Food Labels

5.1.6Optional Food Labels

5.1.7Marketing Influences

5.1.8End of Topic Test - Food Choice

5.2British & International Cuisines

5.2.1British Cuisine

5.2.2Japanese Cuisine

5.2.3Japanese Ingredients & Dishes

5.2.4Spanish Cuisine

5.2.5Spanish Ingredients & Dishes

5.3Sensory Evaluation

5.3.1Taste Receptors & Olfactory Systems

5.3.2Sensory Testing Methods

5.3.3Sensory Testing Methods 2

5.3.4End of Topic Test - Cuisines & Senses

6Food Provenance

6.1Environmental Impact & Sustainability of Food

6.1.1Food Sources - Intensive & Organic Farming

6.1.2Food Sources - Genetically Modified Crops

6.1.3Food Sources - Reared Food

6.1.4Food Sources - Caught Food

6.1.5Food & The Environment

6.1.6Food & The Environment 2

6.1.7Sustainability of Food

6.1.8Sustainability of Food 2

6.1.9End of Topic Test - Environmental Impacts

6.2Food Processing & Production

6.2.1Primary Food Processing

6.2.2Primary Food Processing 2

6.2.3Secondary Food Processing

6.2.4Fortification

6.2.5Additives

6.2.6End of Topic Test - Food Processing & Production

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