Learning to Cook and Other Things

From:IFIC "Under the Food Additives Amendment, two groups of ingredients were exempted from the United States regulation process: GROUP I — Prior-sanctioned substances — are substances that FDA or USDA had determined safe for use in food prior to the 1958 amendment. Examples are sodium nitrite and potassium nitrite used to preserve luncheon meats. GROUP II — GRAS (Generally Recognized As Safe) ingredients — are those that are generally recognized by experts as safe, based on their extensive history of use in food before 1958 or based on published scientific evidence. Among the several hundred GRAS substances are salt, sugar, spices, vitamins and monosodium glutamate (MSG). Manufacturers may also request that FDA review the industry’s determination of GRAS Status."

Purpose: Allow smooth mixing of ingredients, prevent separation, keep emulsified products stable, reduce stickiness, control crystallization, keep ingredients dispersed, and to help products dissolve more easily Application: Salad dressings, peanut butter, chocolate, margarine, frozen desserts Common Label Names: Soy lecithin, mono- and diglycerides, egg yolks, polysorbates, sorbitan monostearate

Purpose: Prevent food spoilage from bacteria, molds, fungi, or yeast (antimicrobials); slow or prevent changes in color, flavor, or texture and delay rancidity (antioxidants); maintain freshness Application: Fruit sauces and jellies, beverages, baked goods, cured meats, oils and margarines, cereals, dressings, snack foods, fruits and vegetables Common Label Name: Ascorbic acid,citric acid,sodium benzoate,calcium propionate,sodium erythorbate,sodium nitrite,calcium sorbate,potassium sorbate,BHA, BHT, EDTA, tocopherols (Vitamin E)

Purpose Offset color loss due to exposure to light, air, temperature extremes, moisture and storage conditions; correct natural variations in color; enhance colors that occur naturally; provide color to colorless and “fun” foods Application Many processed foods, (candies, snack foods margarine, cheese, soft drinks, jams/jellies, gelatins, pudding and pie fillings) Common Label Name FD&C Blue Nos. 1 and 2 FD&C Green No. 3 FD&C Red Nos. 3 and 40 FD&C Yellow No. 5 (tartrazine) and No. 6 Orange B Citrus Red No. 2 annatto extract beta-carotene grape skin extract cochineal extract or carmine paprika oleoresin caramel color fruit and vegetable juices saffron (Note: Exempt color additives are not required to be declared by name on labels but may be declared simply as colorings or color added)

Purpose: Replace vitamins and minerals lost in processing (enrichment), add nutrients that may be lacking in the diet (fortification) Application: Flour, breads, cereals, rice, macaroni, margarine, salt, milk, fruit beverages, energy bars, instant breakfast drinks Common Label Names: Thiamine hydrochloride, riboflavin (Vitamin B2), niacin, niacinamide,folate or folic acid, beta carotene, potassium iodide, iron or ferrous sulfate, alpha tocopherols, ascorbic acid, Vitamin D, amino acids (L-tryptophan, L-lysine, L-leucine, L-methionine)

Purpose: Provide expected texture and a creamy “mouth-feel” in reduced-fat foods Application: Baked goods, dressings, frozen desserts, confections, cake and dessert mixes, dairy products Common Label Names: Olestra,cellulose gel,carrageenan, polydextrose, modified food starch, micro-particulated egg white protein, guar gum, xanthan gum, whey protein concentrate

Purpose: Enhance flavors already present in foods (without providing their own separate flavor) Application: Many processed foods Common Label Name: Monosodium glutamate (MSG), hydrolyzed soy protein, autolyzed yeast extract, disodium guanylate or inosinate

Purpose: Add sweetness with or without the extra calories Application: Beverages, baked goods, confections, table-top sugar, substitutes, many processed foods Common Label Name Sucrose (sugar),glucose, fructose,sorbitol, mannitol,corn syrup,high fructose,corn syrup,saccharin,aspartame,sucralose,acesulfame potassium (acesulfame-K),neotame

Purpose: Add specific flavors (natural and synthetic) Application: Pudding and pie fillings, gelatin dessert mixes, cake mixes, salad dressings, candies, soft drinks, ice cream, BBQ sauce Common Label Name: Natural flavoring, artificial flavor, and spices

According to research Following are some reasons why ingredients are added to foods: * To Maintain or Improve Safety and Freshness: Preservatives slow product spoilage caused by mold, air, bacteria, fungi or yeast. In addition to maintaining the quality of the food, they help control contamination that can cause foodborne illness, including life-threatening botulism. One group of preservatives — antioxidants — prevents fats and oils and the foods containing them from becoming rancid or developing an off-flavor. They also prevent cut fresh fruits such as apples from turning brown when exposed to air. * To Improve or Maintain Nutritional Value: Vitamins and minerals (and fiber) are added to many foods to make up for those lacking in a person’s diet or lost in processing, or to enhance the nutritional quality of a food. Such fortification and enrichment has helped reduce malnutrition in the U.S. and worldwide. All products containing added nutrients must be appropriately labeled. * Improv...

Purpose: Produce uniform texture, improve “mouth-feel” Application: Frozen desserts, dairy products, cakes, pudding and gelatin mixes, dressings, jams and jellies, sauces Common Label Names: Gelatin, pectin, guar gum,carrageenan, xanthan gum, whey

Purpose: Anti-caking agents Keep powdered foods free-flowing, prevent moisture absorption Application: Salt, baking powder, confectioner’s sugar Common Label Names: Calcium silicate, iron ammonium citrate, silicon dioxide

Purpose: Retain moisture Application: Shredded coconut, marshmallows, soft candies, confections Common Label Name: Glycerin, sorbitol

Purpose: Promote growth of yeast Application: Breads and other baked goods Common Label Name: Calcium sulfate, ammonium phosphate

Purpose: Produce more stable dough Application: Breads and other baked goods Common Label Names: Ammonium sulfate, azodi-carbonamide, L-cysteine

Purpose: Maintain crispness and firmness Application: Processed fruits and vegetables Common Label Names: Calcium chloride, calcium lactate

Purpose: Modify proteins, polysaccharides and fats Application: Cheese, dairy products, meat Common Label Name: Enzymes, lactase, papain, rennet, chymosin