Food additives are substances added to food in a specific technical purpose. They are classified according to the function they perform when added to foods: stabilizers, thickeners, gelling agents, anti-caking agents, coating agents, packaging gases and propellants. Only a substance not normally consumed as a food in itself and not used as a characteristic ingredient of food meets the definition of additive. In the European Union (EU), three directives specify the list of additives permitted for use (excluding any other), the list of foods to which these additives can be added and the maximum quantities permitted. When a food additive is permitted in Europe, it has a number E (E for Europe), which is also a way both simple and convenient to label permitted additives in the various languages of the European Union.

Stabilizers

Many foods contain emulsions of oil and water. The emulsions were prepared using substances called emulsifiers that allow water and oil mix. The stabilizers are used in the manufacture of products such as mayonnaise, salad dressings and ice creams to prevent separation of ingredients and preserve their texture and physical properties. The most common stabilizers are locust bean gum and alginate.

Thickeners

Thickeners are added to foods to increase fluid viscosity, they usually consist of carbohydrates such as hydroxypropylmethylcellulose. Thickeners based on carbohydrates allow heated liquid to thicken as a result of absorption of water by starch granules (which are composed carbohydrates) and therefore, their swelling. This process involves the trapping of water molecules in the starch granules and thickening fluid. The thickeners are added to a wide range of foods and sauces.

Gelling

Gelling agents are used to thicken and stabilize the liquid food, and thus give them more texture. Although their function is very similar to that of thickeners, such agents, as their name suggests, form a gel. Gelling agents are usually proteins or carbohydrates, which when dissolved in liquid foods form a three dimensional crosslinked network. The result is a unique aspect of food consisting of, but which is mainly composed of liquid such as jellies, jams and confectionery. The most common gelling agents are pectin and carrageenan.

Anti-caking

Food powder or pellets readily absorb moisture, causing the clumping of particles and lumps. These clots make it difficult to use food powder or granules because they can not be weighed, toast or mixed uniformly. The anti-caking coat food particles and absorb excess moisture. By preventing moisture from reaching the surface of foods, these agents help prevent clotting and to maintain the fluidity of the product. An anti-caking agent most commonly used is calcium silicate, which is used to prevent clumping of table salt or baking powder.

Coating agents

The coating agents give an appearance of both bright and smooth foods and provide a protective coating. They are used for confectionery, fruit and baked goods. The coating agents are the most common beeswax, carnauba wax and fatty acids.

Gas packaging

The packaging gases are used to change the atmosphere in which food is packaged to control ripening, prevent chemical changes and avoid harm. For this, we use a technique known as the modified atmosphere packaging (CAM) which involves replacing the air in contact with food by a mixture of pure gases such as oxygen, carbon dioxide and nitrogen. According to the feed and the desired effect, different preparations of gas are “powered” in the package. Thus, a mixture of carbon dioxide (30-60%) and nitrogen (40-70%) can inhibit the growth of many micro-organisms and halt microbial spoilage of meat and fish, while a mixture of carbon dioxide (20-30%) and oxygen (70-80%) can prevent the red meat discoloring.

Propellants

The pressurized aerosol containers are used to present food fluids as liquid, foam or droplets (or spray). The use of propellants provides the necessary pressure to expel the liquid from the aerosol container. The propellants most frequently used are nitrogen, nitrous oxide and carbon dioxide. Nitrous oxide and carbon dioxide are usually used for products in the form of droplets or foam like whipped cream, cheese and mustard. This is because these agents are dissolved in the liquid food and expand upon the expulsion of the container, resulting in the formation of droplets or foam. Nitrogen does not have the same properties; it is rather used for liquid foods such as oils and syrups.

Some Food Additives Demystified is a post from: Personal Health Blog

Incoming search terms:

• definition food propellants
• definition of stabilisers food additives
• food preservation carbon dioxide

Pasta (lasagna, cannelloni ..), salads, croquettes, pies, stews, paella … The list of ready meals is widening, as did his audience. Clearly, the ability to make soup in three minutes or ten and a paella without dirtying a pan or furniture or throughout the kitchen, which is a tempting idea, but the rush is not always good nutritional counselor balanced and healthy. The truth is that such products are most suitable, at least to consume every day.

Not all that glitters gold and such products are not the most appropriate, at least to consume every day. Although it is a pity, we must recognize that ready meals are not as nutritious as home, those who occasionally carry a whole morning. The reason for this is that generally such foods are already cooked, so you lose a large amount of nutrients. In addition, each time leaving warming much of its supply of vitamins.

Another of its drawbacks is that dishes are often spicy and sometimes too strong, thus causing heavy digestions. On the other hand, contain more sugar and salt than those made at home, among other things, because sodium is used as a preservative for centuries and is still doing.

Salt and calories
Since only three or four years have proliferated preparations preceded by labels with names like “no cholesterol” or “light”. Even in these foods, the amount of salt is almost always higher than necessary.
The energy value of these foods is higher than that of the frescoes, so it must be very careful about possible weight gain. In fact, many people get fat when they became independent, and another reason is that increased consumption of such preparations. It is therefore important to control the kilos in times where the supply has the basis of ready meals, and nutritionists recommend that all the minors who are possible.

Cholesterol
Saturated fats-primarily responsible for the high levels of blood cholesterol, are too abundant in food preparations due mainly in sauces, condiments, or just the ingredients used in their manufacture. Hence, and by the large number of additives which are not to overindulge in the consumption of these products. It’s much more healthy foods or cook them on the grill.

Duration
The ready meals are often composed, inter alia, preservatives, coloring agents, anticaking, etc.. Although they also carry fresh foods also do so in much smaller quantities. In any case, the additives have certain benefits, such as increased shelf life. This is precisely one of its major advantages are maintained in good condition for several months.

Other advantages
But its longevity is not its only virtue; the convenience and variety are fellow travelers. As Dr. Magda Carlas says in his book “Eating Right to the rhythm of today, the choice is so broad, that” allows you to vary the menu smoothly. This is a virtue when one considers that many households culinary monotony is the general trend. And if that were not enough, also offer the chance to try some dishes belonging to the international cuisine that would otherwise not degustaríamos.

Some of the disadvantages:
Difficulty in identifying, in quantity and quality of ingredients:
Generally, the consumer does not know the exact composition of these products, unlike those prepared at home. In addition, there are noticeable differences between similar-cooked according to the trademark; in the type of oil or fat or cooked Seasoning (olive, sunflower, soybean, coconut or palm …) and the proportion of other ingredients they contain. For example: such as fried croquettes, fish fingers, etc., The proportion of battered and bechamel content of meat or fish, etc.. vary considerably.

Changes in nutritional value, loss of nutrients:
Although each time the ready-making techniques minimize further losses nutritious, prepared meals are not as nutritious as home, those who occasionally carry a whole morning. This is because such foods usually already cooked, so you lose a considerable amount of nutrients and also whenever heated, leaving much of its supply of vitamins.

Digestibility, sodium content and energy value:
Another of its drawbacks is that dishes are often spicy and sometimes too strong, thus causing heavy digestions. Moreover, in general, contain more sugar and salt than those made at home, among other things, because sodium is used as a preservative for centuries and continues today.

The energy value of these foods is often higher than the fresh, so it must be very careful about possible weight gain. In fact, many people get fat when they became independent, and another reason is that increased consumption of such preparations. It is therefore important not to abuse their fresh food consumption and include a higher proportion in the diet.

Saturated fat and cholesterol:
Saturated fat-those in excess tend to increase blood cholesterol levels-are too abundant in food preparations due mainly to sauces, fats and other ingredients used in their manufacture.

Advantages and disadvantages of pre-cooked foods is a post from: Personal Health Blog

Incoming search terms:

• pre cooked food
• advantages and disadvantages of cooked food
• advantages and disadvantages of ready meals
• pre cooked foods
• pre-cooked food
• disadvantages of ready made meals
• precooked food
• demerit of ready made soup
• advantages and disadvantages of pre-cooked meals
• nutrition advantage of ready meals