Chemical Substances In Food

Chemical Substances In Food

To fulfill such specific purposes, the processing of food requires the addition of substances possessing the quality that could bring about expected purposes. The substance needed is called food additive.

We must keep in mind that the use of food additive does not cheat on the consumers. It will lower the nutritious value of food

Coloring Agents

Coloring agents of food are classified into three, namely : natural coloring agents, natural identical coloring agents, and synthetic coloring agents.

The advantages of synthetic coloring agents are providing uniform and great intensity of color, returning the natural coloring agents of food that may weaken through the process, protecting vitamins that may be damaged because of light during storage, needed in small quantity. Many coloring agents misuse cases happen. Like, textile colorants are used for food coloring agents cause serious damage for the human body

The use of natural food coloring agents is relatively limited because of its weakness :

1.     I often brings out an unpleasant taste, for example turmeric

2.     Low pigment concentration, requiring a relatively large amount of raw materials

3.     Low pigment stability

4.     Low color uniformity

Sweetener

Sweetener is a chemical substance that is added to food and drink to give sweet taste.

People used to know that the only natural source of sweet taste was sugar which is made form sugarcane or bit, aren, coconut, and other sweeteners like honey and fruit. Sugar also provides calorie to human body because its nutritions

Sugar not only gives sweet flavor, but also provides calories that can cause health problems for people who have calorie-surplus, obesity, teeth problems and especially diabetes mellitus sufferers

Using synthetic sweetener into food should be based on WHO-ADI (Acceptable Daily Intake) and Laws of Health Departement No. 722/Menkes/per/IX/1988

Degree of relative sweetness of various sweeteners

The Name of the Sweetener	Relative Sweetness (times)
Sucorse	100
Lactose	16
Gluctose	74
Fructose	173
Cyclamate	3500
Saccharine	50000
Aspartame	20000
Acesulfame-K	20000

Preservatives

Preservatives are chemical substances which can prevent and hold back the fermentation process (spoiling), acidification, or other food decomposition caused by the microorganism. They prevent the food form easily spoiled and become inedible.

Traditional preservatives like salt, sugar, vinegar, and pepper. Chemical substances that are usually used as preservatives are sodium benzoate, sodium nitrate, nitrate and nitrite salts, and citric acids

Borax and formalin are usually used in food, like meatballs, tofu, and noodles. Borax is used as antiseptic and microbe killer. Formalin is usually used in the preservation of specimens, like corps. Formalin is not allowed to be used as food preservatives.

Flavor Enhancement

Flavoring agents or taste enhancers are substances that can enhance the flavor of food

Essential oil is a substance that gives certain odor to food drink, so that it can increase consumers appeties