USAGE
of Food
Additives
DEFINITION
A substance added
to food to
preserve or
enhance the taste
and appearance of
the food.
FOOD ADDITIVES
Preservatives
Flavouring Colouring
Stabiliser and
Antioxidant thickening agent
PRESERVATIVES Slow down or
inhibit the food
from being rot.
ex.
Sodium nitrite
Sodium benzoate
ANTIOXIDANT
Slows down the
oxidation by oxygen
in the air.
ex.
Ascorbic acid
FLAVOURING Improve the taste or
smell of the food.
ex.
Monosodium
glutamate
(MSG)
Aspartame
STABILISER AND
THICKENING AGENT
To give a smooth
and uniform
texture
to the food.
Gelatine
acacia gum
COLOURING Replace the faded colour of
food or colours the food to
improve the appearance
and taste of food.
Azo compound
Triphenyl
compound
WHY ARE FOOD
ADDITIVES USED
EMULSIFIERS Emulsify two immiscible
liquids
Monoglycerides or
triglycerides
Lecithin
WHY ARE FOOD
ADDITIVES USED
WHY ARE FOOD Seasonal crops and fruits can
be enjoyed all year round
ADDITIVES USED
Food stays fresh and lasts
longer
Taste better
Enhance appearance
Seasonal crops and fruits can
be enjoyed all year round.
BAD EFFECTS OF Food stays fresh and
lasts longer
BAD EFFECTS
OF FOOD
ADDITIVES WHEN
TAKEN
EXCESSIVELY
Allergies
Nerve disorder
Cancer
Asthma, rashes and
hyperactivity in children
Seasonal crops and fruits can
be enjoyed all year round.
BAD EFFECTS OF Food stays fresh and
lasts longer
PRESERVATIVES
Tiredness
Skin itchiness
Diarrhoea
Food poisoning
Cancer
ANTIOXIDANT
Damage to liver,
brain and kidneys
Hair loss
FLAVOURING
Chest pains
Nausea
Dizziness
Headaches
Increase in heartbeat rate
COLOURING Cancer
Asthma
Stunted development
Skin diseases
EMULSIFIER increased
inflammation
Worsening IBD
Change the gut lining
Change the gut
bacteria
1. Preservative: Sodium Benzoate (E211)
Can turn into benzene, a carcinogen, when mixed with
vitamin C in sodas. Some drinks have been found with
unsafe levels!
Also used in fireworks to create a whistling sound!
Prevents harmful bacteria from growing in fruit juices
and salad dressings, keeping them safe to eat!
2. Flavouring: Monosodium Glutamate (MSG) (E621)
Can overexcite brain receptors, leading to cravings and
overeating. Some call it an "excitotoxin"!
Naturally occurs in Parmesan cheese, tomatoes, and
mushrooms, which is why they taste extra savory!
Can reduce salt intake by enhancing flavor without
needing more sodium, helping those with high blood
pressure!
3. Colouring: Tartrazine (E102) – "Yellow 5"
Has been linked to hyperactivity in kids and allergic reactions
in sensitive people. Some countries banned it!
Without food colorings, candy, sodas, and snacks would look
super dull and boring!
It’s heavily tested and regulated to ensure safety, and
alternatives exist for those with sensitivities.
4. Antioxidant: Ascorbic Acid (Vitamin C) (E300)
Can be used to keep old meat looking fresh, making
shoppers think it’s still good!
Vitamin C can make glow-in-the-dark drinks when mixed
with quinine (from tonic water) under UV light!
Beneficial Fact: It’s an essential vitamin that boosts the
immune system and prevents scurvy!
5. Emulsifier!
Before modern science, people used egg yolks as natural emulsifiers
because they contain lecithin, which helps oil and water mix perfectly
in mayonnaise and sauces!
Without emulsifiers like mono- and diglycerides, your ice cream would
turn into an icy, grainy mess instead of being smooth and creamy! ❄️
NASA has tested emulsifiers in food to make sure astronauts can enjoy
stable, delicious meals in zero gravity! Without them, their food could
separate and become inedible!
5. Stabiliser & Thickening Agent: Xanthan Gum
(E415)
Can make liquids "dance" when vibrated, thanks to its
thickening properties!
Used in gluten-free foods to give structure and texture
to bread and baked goods!
thanks
Food
Additives
