ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION.
ABSTRACT
With the increasing use of processed foods since the 19th century, there has been a great increase in the use of food additives of varying levels of safety. This has led to legislation in many countries regulating their use. On the course of the study, the researcher made some objectives; additive and preservative substances as used in processing and preservation of foods and their health implication of foods in preservation and processing industry. Food preservative like curing involves adding some combination of salt, sugar, spices, vinegar, or sodium nitrate to animal foods. The importance of food additives and preservatives are innumerable hence, the quest for more knowledge and awareness through researches should be promoted by the government. Based on the objectives and recommendation above, the researcher concluded that the nutritional value of modern processed and preserved foods is no probably greater than it has even been before and the major food chemical (carbohydrates, fats and proteins) are kept in a fresh palatable and nutritional satisfactory state.
TABLE OF CONTENTS
CHAPTER ONE
- Introduction
CHAPTER TWO: LITERATURE REVIEW
- What are Food Additives and Preservatives
2.1 classifications of food additives and preservatives
- important of food additives and preservatives
- Additives, preservatives and their uses
- Why do we use additives in food and general principles governing their uses
- Role of some common additives in food
- Choice and economic consideration of additives
- Processing and preservation methods
- Nutritive value of processed food and nutritional losses in food processing
- Reason for processing food and effect of processing on the food product
CHAPTER THREE
- Why do we preserve food and factors affecting the choice of a preservation process
3.1 Ways of preserving food
- Purpose of preservation
- Needs and benefits of food additives and preservatives; used in food processing and preservations.
CHAPTER FOUR
Recommendation
Conclusion
References
CHAPTER ONE
INTRODUCTION
Additives is “any substance the intended use of which result or may reasonably be expected to result directly or indirectly in its becoming a component or otherwise affecting the characteristics of any food” (United States Government 1981).
Additives is any substance not commonly regarded or used as a food, which is added to or used in or on food at any stage to affect its keeping qualities, odaur, alkalinity or acidity or to serve any other technological function in relation to food (food labeling Regulations 1984).
