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Food Additive
Term | Definition |
---|---|
Ingredients | Component parts of food products that are generally recognized as safe. |
Food Additive | Substance added to a food to cause a desired positive change in the product's characteristics. |
Intentional food additives | Added to food on purpose, to give foods specific characteristics or resistance to spoilage. |
Incidental food additives | Gets into food unintentionally. |
Margin of safety | The zone between the concentration in which an additive is normally used and level at which a hazard exits. |
GRAS list | List of all food items recognized as safe. |
Controlled-use substances | Food additive that does not appear on the GRAS list and must be used within set guidelines. |
Delaney Clause | Legal document that bars the approval of any food additive found to cause cancer in humans or animals. |
Preservatives | Substances added to food to prevent or slow spoilage and maintain natural colors and flavors |
Antimicrobial agents | Preservatives that prevent growth of microbes in food. |
Sulfites | Antioxidant salt containing sulfur. |
Esters | Organic compound combined with an alcohol to produce a synthetic flavor. |
Anticaking agents | Agents that absorb moisture. |
Humectants | Additives used to help products retain moisture. |
Maturing and bleaching agents | Chemicals that spend the aging process and whiten flour. |
Ph control agent | An additive that alters or stabilizes the pH of a mixture. |