The Advantages And Disadvantages Of Food Additives

983 Words4 Pages
According to Food Act & Regulation 1983,food additive means any safe substance that is intentionally introduced into or on a food in small quantities in order to affect the food’s keeping quality, texture, consistency, appearance, odor, taste, alkalinity, or to serve any other technological function in the manufacture, processing, preparation, treatment, packing, packaging, transport, or storage of the food and the results or may be reasonably expected to result directly or indirectly in the substance or any of its by-products becoming a component of, or otherwise affecting the characteristics of the food and includes any preservative, coloring substance, flavoring substance, flavor enhancer, antioxidant and food conditioner but shall not include added nutrient, incidental constituent or salt. Food additive is used most of our daily foods. There are many advantage and disadvantage of using food additive in food.
Food additives is the substances added to food to preserve flavor or improve its taste, aroma, eye appeal (color), texture, reduce sugar or calories, enhance health
…show more content…
Some food additives will improve or maintain the food's nutritive value. Vitamins A, C, D, E, thiamine, niacin, riboflavin, pyridoxine, folic acid, calcium carbonate, zinc oxide and iron are often added to foods such as flour, bread, biscuits, breakfast cereals, pasta, margarine, milk, iodized salt and gelatin desserts. Alpha-tocopherol is another name for vitamin E, and beta carotene is a source of vitamin A. In addition to providing nutrients, food additives can help reduce spoilage, improve the appearance of foods and increase the availability of a variety of foods throughout the year. Beside that, food additives also increase the shelf life of easy deteriorate foods such as fruits, vegetables, all kind of poultry,bread and high moisture content foods. The addition of food additive extend the period of deterioration of the
Get Access