Understanding Common Food Additives: A Food Technology Activity

Food Technology Activity
Purpose: To better understand the presence and functions of common food additives.
Instructions: Using the food labels found around your household, or in a store, attempt to find
examples of each of the following food additives. On the line provided, write the product name
that contains each category and answer the questions related to food products. Use chapter 3 and
table 3.3 in your text as a resource, (among other resources, please cite: ___________________)
1. Product with Antimicrobial: jams, jellies, salad dressings (1 pts)
a. Why would an antimicrobial agent be added to a food? (3 pts)
They are added so that the freshness and safety of the food would raise. It will
enable the food to kept fresh and safe. This would lead to raise the life of the
product and keep them safe.
b. List the antimicrobial agent in this example. (3 pts)
Sodium benzoate, sorbic acid, calcium propionate.
c. Give an example of another food likely to contain an antimicrobial agent. (3 pts)
Processed meat, baked goods
2. Product with Fat Replacer: Low fat ice-cream
a. Why are fat replacers found in foods? (3 pts)
They are found because they add the nutritional value of the food so that the
consumer would grab high nutrition from the consumption of food.
b. Are there known health risks for any fat replacers currently on the market? If so,
describe the health risks. (3 pts)
It contains the health risk because fat replacer include low calorie which may
negatively impact the health of an individual in terms of low energy and cramping
and bloating.

Food Technology Activity
c. Lis the fat replacer in this product and give an example of another fat replacer
currently on the market. (3 pts)
Fat replace include modified food starch and cellulose. Its example may include
low-fat salad dressing.
3. Product with Color Additive: sweets (1 pts)
a. Name the color additive(s) identified on the label of this product. (3 pts)
Beet coloring, annatto, caramel coloring
b. Why is the additive added to this food? (3pts)
It is being added so that it will enhance its flavor and color and make it more
presentable. It will also lead to make the product more presentable.
c. Are there any health risks associated with color additives? If so, what are they? (3
pts)
It has negative impact towards the health of an individual. It leads to destroy the
main nutrient of the food that may lead to decrease in nutritional value of the food
and affect negatively an individual.
4. Product with Emulsifier: Salad dressing, peanut butter (1 pts)
a. Name the emulsifier on the label of this product. (3 pts)
Egg yolk, soy lecithin mono-and diglycerides
b. Describe the potential appearance of this product if emulsifier was left out of the
preparation. (3 pts)

Food Technology Activity
It will have a direct impact over its image because it will reduce its presence and taste for
which the product is known to be.
c. Are there any health risks associated with using this product? If so, please
describe. (3 pts)
It lead to impact over the intestine in terms of damage and barriers. It may also lead to
inflammation in intestine.
5. Product with Alternative Sweetener: Beverages and yogurt (1 pts)
a. How many Calories per serving are found in this product? (3 pts)
61 calories in yogurt and 100-200 in case of beverages.
b. Which specific alternative sweetener(s) is/are found in this product? (3 pts)
Sucralose and Aspartame.
c. Are there any health risks associated with this alternative sweetener, and/or any
medical conditions that would prohibit a person from using this product? Why? (3
pts)
It leads to excessive weight gain and obesity. It may also lead to raise the chances
of tumor and bladder cancer.
6. Product with Curing/Pickling Agents: Hot dogs and salami(1 pts)
a. Why would a nitrate be added to a food? (3 pts)