Archive for July, 2013

Additives…food colour…

by mathew bose. 0 Comments

Food colouring E – numbers from 100-199 Colours are added to foods to make them look more appealing or more like the colour that consumers associate with that food. ‘We taste with our eyes’ it is said to describe the results of tests that conclude consumers believed something tastes better if it is the expected colour. […]

Additives…sweeteners…

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Sweeteners Sweeteners were developed to replace sugar after sugar was discovered to be the cause of tooth decay and linked to obesity related diseases. The idea behind them is essentially to provide the sweetness but not the same energy intake and still give the sweet aspect to taste that many people are used to, and […]

Additives…emulsifiers, gelling agents, thickeners, stabilisers…

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Emulsifiers E numbers 400-499 Emulsifiers are the chemicals needed to create an emulsion. Therefore an emulsifier is an additive that keeps two substances, which would usually naturally separate from each other, mixed. In food this is usually oil and water. There are oil-in-water or water-in-oil versions used*. They are used in many food products and are […]

Additives…antioxidants…

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Antioxidants E – numbers from 300-399 When foods are exposed to oxygen they begin to break down and decay (oxidation) and this causes discolouration, rancidity and can change/destroy the nutritional value of the item (e.g. they are used to prevent vitamins combining with the air and being destroyed). Antioxidant additives are used to stop or delay these […]

Additives…preservatives…

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Preservatives – E numbers 200-299 Various ways to make food last longer have been employed throughout history. Unless another method of preserving the food has been used, like freezing or canning, then any food that has a clearly prolonged shelf life is likely to include preservatives. More traditional preservatives such as sugar, salt and vinegar are […]