Читать книгу Food Chemistry - Группа авторов - Страница 67

 i. Some additives are added to improve or maintain the nutritive value of food. For example, iodine is added in salt to improve its nutritional value. Enrichment of cereal products with B vitamin is another example of it [2].

 ii. Additives are added to preserve food and without which the food would be spoiled at accelerated rate. Addition of food additives and preservatives reduces the amount of food waste and incidence of food poisoning e.g., additives are added in bread so it does not arrive mouldy when it arrives at grocery store.

 iii. Addition of natural and synthetic color and flavor improves the appearance of the product.

 iv. Additives can change the texture; mouth feel and sensory properties of food products.

 v. Food can make the food processing easier, e.g., chemical defoamer can minimize the foaming in foods having high fat content.