Identifying and Analyzing Common Food Additives in Products

This assignment focuses on understanding the presence and functions of common food additives in everyday food products. It requires identifying various additives like antimicrobials, fat replacers, color additives, emulsifiers, alternative sweeteners, curing/pickling agents, leavening agents, flavor enhancers, thickeners/stabilizers, and antioxidants by analyzing food labels. For each category, the assignment asks for the product name containing the additive, the purpose of the additive, potential health risks associated with its use, and examples of other foods where the additive might be found. Specific questions address the role of each additive, such as why antimicrobials are used, how fat replacers affect nutritional value, and the impact of emulsifiers on product appearance. The assignment also delves into potential health implications, such as risks associated with nitrates or alternative sweeteners, providing a comprehensive overview of food additives and their effects.

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)

Food Technology Activity
It is being added so that the freshness and safety of the food would be maintained. As
nitrate would lead to make the product fresh so it is being added. Likewise it enable the
product to be kept safe.
b. What are the health risks associated with using products containing nitrates? (3
pts)
It may lead to over eating and reducing the nutritional value. It also affect the health in
terms of non delivery of essential nutrient.
c. List the curing/pickling agent in this product and provide an example of another
food that commonly contains nitrates. (3 pts)
Sodium nitrates and sodium nitrites. Example may include cured meat and ham.
7. Product with Leavening Agent: Bread, cookies, cakes(1 pts)
a. What is the leavening agent contained in this product? (3 pts)
Yeast, baking soda.
b. What would this food look like if the leavening agent were not added? (3 pts)
If it will not be added then it will make the product not be eaten i.e. the whole concept of
making the product would be disturbed and as a result it will affect its taste and look.
c. Give an example of another leavening agent used in foods. (3 pts)
Baking powder
8. Product with Flavor Enhancer MSG: Soups, rice (1 pts)
a. What does MSG stand for? (3 pts)

Food Technology Activity
Monosodium Glutamate
b. Why is MSG used and in what types of foods is MSG commonly found? (3 pts)
It is added so that the taste of the food will enhance and it will also lead to make the food
to look good. It will enhance the color of the food. It is commonly found in the noodle
mixes.
c. Are there any individuals who should avoid using MSG? (3 pts)
It can be avoided by those individual who are health conscious and prefer not to
consume any additional preservative and flavor enhancer.
9. Product with Thickener/Stabilizer: Pudding, gelatin mixes dairy products. (1 pts)
a. Name the thickener or stabilizer identified on the label of this product. (3 pts)
Pectin, gums and gelatin (Food Preservation and Processing, 2021).
b. Why are thickeners and stabilizers used? (3 pts)
They are used so that it will raise the functional characteristics of the product. It make
the product to be more tasty and presentable.
c. Give two examples of other food products that typically contain
thickeners/stabilizers. (3 pts)
Salad dressing, frozen desserts,
10. Product with Antioxidants: nuts, serials processed meats(1 pts)
a. Name the antioxidant identified on the label of this product. (3 pts)
Ascorbic acid, Butylated hydroxyanisole.
b. Why are antioxidants used? (3 pts)

Food Technology Activity
They are used to make the product to be fresh and safe. It also raise the value of the food
in terms of nutritional value.
c. What other additives are used as antioxidants? Are there any health risks
associated with any of their use? (3 pts)
Erythorbic acid, sulfites, Butylated hydroxytoulence. It may lead to hypotension,
flushing, diarrhoea and abdominal pain
REFERENCES
Online refernces
Food Preservation and Processing., 2021. [Online]. Available through <https://prod.reader-
ui.prod.mheducation.com/epub/sn_27d5c/data-uuid-
894e9f4203584a419befa3ca847b0305>