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Chapter 16 – Food Additives 1) In Canada, what government agency controls food additives? In Canada, Health Canada controls food additives under the Food and Drugs Act and regulations. 2) Before a food additive is used, what must a manufacturer do? Before a food additive may be used, a manufacturer is required to file a food additive submission, which must contain the following information: Results of safety tests How the additive will be used Benefits of the additive to the consumer 3) Why is it important to be informed about food additives? It is important to be informed about food additives because of allergy and sensitivities to particular ingredients or chemicals, or for other health and personal reasons. 4) Why does Canada set rules for fortification? Food fortification or enrichment means adding one or more vitamins or minerals to a food whether or not that food naturally contains it. Canada has rules for the addition of nutrients to food because: Random nutrient addition may cause too many or too few nutrients to be added. This could lead to health problems. Rules protect consumers from misleading messages about what nutrients can do. The quality of the food supply is maintained. 5) “An eating plan relies heavily on fat-free treats may lack the proper balance of foods outlined in Canada’s Food guide to Healthy Eating.” Explain this statement. An eating plan that relies on fat-free treats does not offer balance. It does not include all the groups in Canada’s Food Guide to Healthy Eating, often resulting in a nutrient shortage that may lead to health problems. It also reduces the amount of variety in the diet, with the result that eating may become boring. 6) Explain three functions of food additives. Food additives can: Add or stabilize the colour of a food Sweeten a food without adding calories Thicken or keep a food mixed Slow down or prevent rancidity Add flavour Provide nutrients Act as a preservative, leavener, emulsifier, and anti-caking agent, among other things 7) How have additives affected the food supply? Food additives have affected the food supply in a number of ways: Increased the self life of products Increased the variety of foods available Created foods that would not be possible otherwise Created health problems, such as allergies and cancers Improved health by added needed nutrients (eg. Vitamin D to milk) 8) Why dies the statement “No sugar added” cause confusion? “No sugar added” means that during processing no sugar was added, but the food itself (eg fruit juice) may contain sugar. 9) What is MSG used for? is the sodium salt of the naturally occurring amino acid, glutamic acid which makes up 10 to 25 % of all food protein, from both animal and vegetable sources. MSG is an artificial and natural flavourings, flavour enhancers that companies often keep the identity of flavourings a secret. North Americans consume 25 000 tones of MSG a year 10) What are two ways you can avoid additives if you wish? Eat Fresh food Do not eat processed foods Know where your food has come from Know what your food has been cooked in Read ingredients list Ask questions Key Terms: Enrichment: A process in which some nutrients lost as a result of processing are added back to the product. Food Additives: Chemicals added to food to preserve freshness or enhance colour and flavour. Food Additives: Additive Beta Carotene Aspartame Function Artificial Colouring and Colour Stabilizers: Used to make food appeal to the eye Sweeteners Corn Syrup Thickeners, stabilizers: Keep factory-made food mixed Citric Acid Calcium Antioxidants: Slow down or prevent rancidity in fats, oils, and oil-containing foods, or browning when fruit veggies are cut and exposed to the air Nutrients Caffeine Stimulant Used in These Foods Candy, Pop, Gelatin, desserts, margarine, shortening, non-milk whiteners, cereals, fruit drink, cured meats, cheese, breakfast cereals, marshmallows Bake goods, chewing gum, soft drinks, gelatin, desserts, diet foods, low-calorie foods, frozen desserts, sweeteners packets for restaurants, marshmallows, table sugar, sweetened foods Ice cream, cheese, candy, yogurt, pop, salad dressing, drink mixes, chocolate milk, toppings, syrups, snack foods, imitation dairy foods, marshmallows, beverages, frozen pudding, cottage cheese Vegetable oil, cereals, chewing gum, potato chips, vegetable oil and ice cream Cereals, Fruit Drinks, Cured meats. Pasta and milk Coffee, Tea, Hot Cholcolate, coffeeflavoured products, such as yogurt and frozen desserts, soft drinks and chewing gum Monoglycerides Corn Starch Glycerin Emulsifiers: Keeps oil and water mixed; make bread softer; prevent spoilage; make caramels less sticky; prevent the oil in peanut butter from separating Anti-caking Agent: prevent lumping of power Maintains water content Bake goods, margarine, candy and peanut butter Popcorn, seasoning, icing sugar Candy, Baked Goods and Fudge Part D: 1) Torula Yeast, Dextrose, Sugar, Salt, Spice, Hydrolyzed Plant Protein, Onion Powder, Monosodium Glutamate, US Certified Colour, Extractives of Paprika & Other Spices, Garlic Powder, Disodium Guanylate, Natural Flavour, Silica – Added as an anti-caking agent. Popcorn Seasoning (Kernels) 2) Macaroni: Enriched Wheat Flour, Cheddar Cheese Sauce: Modified Milk Ingredients, Cheese (Milk, Bacterial Culture, Salt, Rennet and/or Microbial Enzyme, Calcium Chloride, Lipase), Salt, Sodium Phosphates, Citric Acid, Colour (Contains Tartrazine). Macaroni and Cheese 3) Partly Skimmed Milk, Sugar, Cocoa, Lodified Milk Ingredients, Salt, Carrageenan, Artificial Flavour, colour, Vitamin A, Palmitate, Vitamin D3 Chocolate Drink (Neilsen)