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By Myra
https://youtu.be/2_awXcbMRf8

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GIETRICH NOAH ANAK GRIPPIN Food Additives

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GIETRICH NOAH ANAK GRIPPIN Food Additives

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1) Stabilisers
Function : Give uniformed and smooth texture
Examples : Pectin to thicken jams
Agar from seaweed to make jellies
Locust bean gum

2) Emulsifiers
Function : Emulsify two immiscible liquids
Examples : Monoglycerides in peanut butter
Triglycerides in peanut butter
Lecithin in chocolates

3) Dyes
Function : Add or restore colour to make food look attractive and delicious
Examples : Azo compounds to give yellow, red, brown or black colours
Triphenyl compounds
Caramel

Effects/ Health Problems

Digestive disorders – diarrhoea and colicky pains

Nervous disorders – hyperactivity, insomnia and irritability

Respiratory problems – asthma, rhinitis and sinusitis

Skin problems – hives, itching, rashes and swelling.

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1. Dyes
[To add / restore colour to make the food look attractive & delicious]

Examples;
§ Paprika (reddish viscous liquid)
§ Annatto (make either yellow/orange colour)
§ Lycopene (make deep red colour)

Dyes' Adverse Effects or Health Problems
!!  Hyperactivity, include ADHD  !!
!!  Tumor growth !!

2. Emulsifiers
[Acts as a border between two immiscible liquids, allows to be blended into stable emulsions]

Examples;
-Mustard
-Polysorbates
-Canola oils

Emulsifiers' Adverse Effects or Health Problems
!!  May damage the intestinal barrier  !! (which leads to inflammation)
!!  Increase risks on getting chronic diseases  !!

3. Stabilisers [To give uniformed and smooth texture]

Examples;
*Algibate
*Cellulose and cellulose derivatives
*Gelatin

Stabilisers' Adverse Effects or Health Problems
!!   Nausea  !!    !!  Bloating  !!

Some Adverse Effects / Health Problems caused by Food Additives
# Diarrhoe, Insomnia, Rhinitis, Sinusitis, Swelling skins

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Types:
1)emulsifiers
2)dyes
3)flavourings
Effects:
1) Allergies
2) Cancer
3) Nerve disorder

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Food additives are natural or synthetic ingredients added to food to prevent damage or to improve the appearance, taste, or texture.

Types of Food Additives:
1) Antioxidants
Function: Slow down the oxidation of fats and prevent oily/greasy food from becoming rancid.
Examples: Ascorbic acid (Vitamin C) in sweets, Citric acid, and Tocopherol (Vitamin E).

2) Stabilisers:
Function: Give uniformed and smooth texture.
Examples: Pectin, Agar from seaweed, and Alginic acid.

3) Emulsifiers:
Function: Emulsify two immiscible liquids.
Examples: Monoglycerides, Lecithin, and Triglycerides.

Adverse effects and Health Problems:
1) Damage to brain nerves
2) Increased risk of cancer
3) Causes Irritated Bowel Disorder
4) Increased risk of heart diseases
5) Causes Allergies

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1) Stabilisers
• Give uniformed & smooth texture
• eg;
- pectin as jam thickener
- agar from seaweed to make jellies

2) Thickeners
• thicken liquids
• e.g;
- starch, gelatine, acacia & xanthan   gum used to thicken soup & sauces

3) Emulsifiers
• emulsify 2 immiscible liquids
• e.g;
- Monoglycerides / triglycerides in peanut butter
- Lecithin in chocolates

Adverse effect & health problems :
- Allergies
- asthma
- cancer

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-Allergies
- Cancer
- Asthma
- Nerve disorder

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3. Thickeners
Function :
Thicken liquids
Examples :
- Starch , acacia gum and xanthan gum are used to thicken soups and sauces

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2. Flavourings
Function :
Add flavour or fragrant smell to make food tastier
Examples :
- Monosodium glutamate (MSG) in instant noodles
- Sorbitol (sweetener)
- Esters such as propyl ethanoate (pear flavour)

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1. Preservatives
Function :
Prevent or delay the growth of
bacteria or fungi to make the food last longer
Examples :
- Vinegar in pickles
- Sugar in Jams
- Common salt in dried fish