Pupil of the week

• I will select a pupil of the week, every week.

• I will base my selection of effort in the lesson, amount of work achieved in the lesson, contribution to lesson, concentration in lesson, on time to lesson, focus on lesson and any homework set.

• The Tuesday lesson you will get either a cup of tea/coffee/hot choc/squash and the cushion.

Why are additives used?

•Food safe for longer•Food more attractive and taste

better•Improved nutritional profile

1. Natural in origin. E.g, curcumin (E100) is a yellow extract of turmeric roots.

2. Nature identical – made in a lab to be chemically the same as natural products. E.g, vanillin which is found in vanilla pods.

3. Artificial – do not occur in nature. E.g, saccharin (E954) a low calorie sweetner.

The additives must be listed on the label by their:

• Type• Chemical name or number

• They must appear on the label in descending order of quantity.

E-NumbersE-Numbers

Some additives have been approved for use in the EU. These additives have E-numbers. The E-number tells us what the additive is used for.

E100 – 199 Food colours

E200 – 299 Preservatives

E300 – 399 Antioxidants

E400 – 499 Emulsifiers

E600 - 699 Flavourings

Food ColoursFood Colours

Food is coloured to make it more attractive.

•Replace colour lost during heat treatment e.g. canned peas

•Boost colours already in food e.g. strawberry yoghurt

•Maintain consistency between different batches e.g. yellow in tinned custard

•Foods that are normally colourless have more colour e.g. carbonated drinks.

•Show ‘E-numbers an edible adventure 1 of 3’. Start for 8 minutes.

Emulsifiers, stabilisers, gelling agents Emulsifiers, stabilisers, gelling agents and thickenersand thickeners

Help improve consistency of food during processing and storage.

•Emulsifiers and stabilisers help mix ingredients which wouldn’t normally mix.

•Thickeners increase viscosity of foods. E.g, creamy desserts.

•Gelling agents give the correct consistency e.g. set texture in a cheesecake, set liquid in marshmallows.

Flavourings and flavour enhancersFlavourings and flavour enhancers

Must meet the requirements of Food Safety Act 1990

Used mainly in savoury food.

•Monosodium glutamate (MSG) used in Chinese food.

•Add flavour to food.

•Replace flavour which is lost during processing.

AntioxidantsAntioxidants

Most foods containing fats and oils will contain antioxidants e.g. biscuits, cakes, pies.

Some are natural such as Vitamin C and E.

•Prevent fat-soluble vitamins (A and D), oils and fats from combining with oxygen and making the product become rancid. Rancid fats have an unpleasant smell and taste.

•Prevent foods from going brown.

Anti-caking agents

These are used to stop crystals and powders from sticking together. E.g, cocoa, dried milk powder

Anti-foaming agents

Jam making. They stop foam forming when the fruit and sugar are boiled.

Commercial glazing agents

Used to give a shiny appearance. Protect it from drying out.

PreservativesPreservatives

Preservatives help to keep food safe for longer.

•Extend shelf life

•Prevent growth of micro-organisms

Complete the chart for Tuesday 15th March

Using the green text book fill in the chart about preservation techniques.

Only give one example, a brief description on how it works, mention any key temps and 1 advantage and 1 disadvantage of each.