Addictive are ingredients used in the preparation of processed food. Some of these are extracted from naturally occurring materials others are manufactured by the chemical industry.
List of food additives types
Food additives can be divided into several groups, although there is some overlap between them. They are all listed below;
Acids: Food acids are added to make flavors “shaper” and also act as preservatives and antioxidants. Common food acids include vinegar, citric acid, tartaric acid, malic acid, fumaric acid, and lactic acid.
Acidity Regulator: Acidity regulator are used to change or other control the acidity and alkalinity of foods.
Anticaking Agents: Anticaking agent keeps powers such as muk power from caking or sticking.
Antifoaming Agent: Antifoaming agent reduce or prevent foaming in foods.
Antioxidants: Antioxidant such as vitamins c act as preservatives by inhibiting the effect of oxygen on food, and can be beneficial to health.
Bulking Agents: Bulking agent such as starch are additives that increases the bulk of a food without affecting us nutritional value.
Food Coloring: Coloring is added to food to replace colors lost during preparation, or to make food look more attractive.
Colour Retention Agent: In constant to coloring, colour retention agents are used to preserve a foods existing color.
Emulsifier: Emulsifier allows water and oil to remain mixed together in an emulsion, as in mayonnaise, ice cream, and homogenized muk.
Flavor: Flavors are additives that fives food a particular taste or smell, and may be divided from natural ingredient or created artificially.
Flavor Enhancer: Flavor enhancer enhances a food existing flavors. They may be extracted from natural sources (through distillation, solvent extraction, maceration, among other methods) or created artificially.
Flavor Treatment Agent: Flavor treatment agent are added to flour to improve its colour or its use in baking.
Glazing Agent; Glazing agent provide a shiny appearance or protective coating to foods.
Preservatives prevent or inhibit spoilage of food due to fungi, bacteria and other microorganisms
Stabilizes, thickness and gelling agents like agar or pectin (used in jam) give foods a firmed texture. While they are not true emulsifiers, they help to stabilize emulsions.
Sweeteners are added to foods for flavoring. Sweeteners other than sugar are added to keep the food energy (Calories) low, or because they have beneficial effects for diabetics mellitus and tooth decay and diarrhea.
Thickeners are substances which, when added to the mixture, increase its viscosity without substantially modifying its other properties.
All food addictives are not always “less safe” than maturely occurring chemicals. Many food additives used by the food industry also occur naturally within foods that people eat everyday.
A pesticide is a chemical used to prevent, destroy or repel pests. Pest can be insects, mice and other chemical, weeds, fungi or microorganisms such as bacteria and viruses.
Some example of pest are termites causing damage to our homes, dandelions in the lawn, and fleas on our homes, dandelions in the lawn and fleas on our dogs and cats. Pesticides also are used to kill organisms that can cause diseases.
Most pesticides contain chemicals, that can be harmful to people, animals or the environment for this reason the office of pesticide Programmed of Environmental Protection Agency regulates pesticides in the united state. To protect public health and environment.
1. Cockroach sprays and baits
2. Mosquito spray
3. Rat poisons
4. Flea and tick sprays.
All foods, living matters and indeed our bodies themselves are made up of chemicals. Many of the chemical found in food occur naturally and include nutrients such as carbohydrates, protein, fat, fiber and a host of other element and compounds. Chemical substances can play an important role in food production and preservation. Food addictives can, for example, prolong the shelf life of foods.
All chemicals substances authorized for use in food must first undergo a thorough risk assessment to ensure that they are safe. The possible to such chemicals to our health and safety defends on our level of exposure to them. That is why regulatory bodies carry out strict risk assessment on chemicals propose for use in food to determine which substances can be used and at which levels.
Once the chemical has entered the body or blood stream, all the chemicals circulate around the body initially its concentration in the blood will be greater than in the tissues.
All chemicals passes into and out of cells must cross the cell membrane it is the membrane that keeps all the cell contents securely in side.

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