food additives

food additives,

substances added to foods by manufacturers to prevent spoilage or to enhance appearance, taste, texture, or nutritive value. By quantity, the most common food additives are flavorings, which include spices, vinegar, synthetic flavors, and, in the greatest abundance, sweeteners (e.g., sucrose, corn syrup, fructose, and dextrose). Colorings are another type of additive. Most colorings are synthetic dyes, but some (e.g., chlorophyll, beta carotene, and caramel) are naturally formed chemicals. Preservatives are divided into antioxidantsantioxidant,
substance that prevents or slows the breakdown of another substance by oxygen. Synthetic and natural antioxidants are used to slow the deterioration of gasoline and rubber, and such antioxidants as vitamin C (ascorbic acid), butylated hydroxytoluene (BHT), and
..... Click the link for more information. , such as BHT, BHA, and ascorbic acid, which help prevent fats and oils from turning rancid or fruit from spoiling, and antimicrobial agents, which hinder the growth of mold and bacteria (see botulismbotulism
, acute poisoning resulting from ingestion of food containing toxins produced by the bacillus Clostridium botulinum. The bacterium can grow only in an anaerobic atmosphere, such as that found in canned foods.
..... Click the link for more information. ). Additives that help produce a desired texture include emulsifiers, which keep substances such as mayonnaise from separating, and stabilizers, including gelatin, pectinpectin,
any of a group of white, amorphous, complex carbohydrates that occur in ripe fruits and certain vegetables. Fruits rich in pectin are the peach, apple, currant, and plum. Protopectin, present in unripe fruits, is converted to pectin as the fruit ripens.
..... Click the link for more information. , and carrageenan, which prevent the formation of ice crystals in ice cream. Other food additives include nutrients and leavenings, such as yeast and baking soda. Food additives comprise approximately 10% (about 150 lbs) of the food consumed by the average American adult. Many health experts and consumers have become more vocal in their criticism of the excessive and potentially dangerous use of food additives, particularly food colorings. In the United States, the Food and Drug Administrations is responsible for testing the safety of and regulating the use of food additives.

Bibliography

See K. T. Farrar, A Guide to Food Additives and Contaminants (1987); M. Huls, Food Additives and Their Impact on Health (1988).

food additives

food ad·di·tives

(fūd adi-tivz) Natural and chemical agents added to prepared foods to enhance some aspect of the food (e.g., shelf life, appearance, nutrition levels).

food additives

Substances, numbered in thousands, added to food for purposes of preservation, appearance, flavour, texture or nutritional value. Without additives, much food would soon be spoiled and wasted. Common additives include vitamins, minerals and trace elements in bread, cereals, milk, margarine, table salt, fruit drinks and baby foods. Flavouring and colourings include sugar, salt, mustard, pepper, monosodium glutamate and tartrazine. Preservatives include salt, sugar, sodium nitrite, sodium benzoate, and the anti-oxidants BHT (butylated hydroxytoluene) and BHA (butylated hydroxyanisole).

单词	food additives
释义	DictionarySeefood additive food additives food additives, substances added to foods by manufacturers to prevent spoilage or to enhance appearance, taste, texture, or nutritive value. By quantity, the most common food additives are flavorings, which include spices, vinegar, synthetic flavors, and, in the greatest abundance, sweeteners (e.g., sucrose, corn syrup, fructose, and dextrose). Colorings are another type of additive. Most colorings are synthetic dyes, but some (e.g., chlorophyll, beta carotene, and caramel) are naturally formed chemicals. Preservatives are divided into antioxidantsantioxidant, substance that prevents or slows the breakdown of another substance by oxygen. Synthetic and natural antioxidants are used to slow the deterioration of gasoline and rubber, and such antioxidants as vitamin C (ascorbic acid), butylated hydroxytoluene (BHT), and ..... Click the link for more information. , such as BHT, BHA, and ascorbic acid, which help prevent fats and oils from turning rancid or fruit from spoiling, and antimicrobial agents, which hinder the growth of mold and bacteria (see botulismbotulism , acute poisoning resulting from ingestion of food containing toxins produced by the bacillus Clostridium botulinum. The bacterium can grow only in an anaerobic atmosphere, such as that found in canned foods. ..... Click the link for more information. ). Additives that help produce a desired texture include emulsifiers, which keep substances such as mayonnaise from separating, and stabilizers, including gelatin, pectinpectin, any of a group of white, amorphous, complex carbohydrates that occur in ripe fruits and certain vegetables. Fruits rich in pectin are the peach, apple, currant, and plum. Protopectin, present in unripe fruits, is converted to pectin as the fruit ripens. ..... Click the link for more information. , and carrageenan, which prevent the formation of ice crystals in ice cream. Other food additives include nutrients and leavenings, such as yeast and baking soda. Food additives comprise approximately 10% (about 150 lbs) of the food consumed by the average American adult. Many health experts and consumers have become more vocal in their criticism of the excessive and potentially dangerous use of food additives, particularly food colorings. In the United States, the Food and Drug Administrations is responsible for testing the safety of and regulating the use of food additives. Bibliography See K. T. Farrar, A Guide to Food Additives and Contaminants (1987); M. Huls, Food Additives and Their Impact on Health (1988). food additives food ad·di·tives (fūd adi-tivz) Natural and chemical agents added to prepared foods to enhance some aspect of the food (e.g., shelf life, appearance, nutrition levels). food additives Substances, numbered in thousands, added to food for purposes of preservation, appearance, flavour, texture or nutritional value. Without additives, much food would soon be spoiled and wasted. Common additives include vitamins, minerals and trace elements in bread, cereals, milk, margarine, table salt, fruit drinks and baby foods. Flavouring and colourings include sugar, salt, mustard, pepper, monosodium glutamate and tartrazine. Preservatives include salt, sugar, sodium nitrite, sodium benzoate, and the anti-oxidants BHT (butylated hydroxytoluene) and BHA (butylated hydroxyanisole).
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