Food Additives, Packaging, and Processing Explained

Understanding Food Additives

Food additives are approved substances intentionally added in small quantities to food and beverages. Their purpose is not to change the nutritional value but to modify technical characteristics for development, preservation, and appeal.

Substances Altering Organoleptic Properties

These additives modify properties like color, taste, and smell to make a food product more attractive to consumers.

Sweeteners

Sweeteners are used to flavor sweet foods. Some may be natural or synthetic, such as saccharin and cyclamate.

Flavorings

Flavorings provide olfactory properties and, eventually, taste. They can be of natural or synthetic origin and are found in various products like soft drinks and soups.

Flavor Enhancers

Flavor enhancers are used to accentuate the flavor of products. They are most commonly used for dehydrated, frozen, and heat-stored foods.

Colorings

Colorings give color to food to make it more attractive or to restore its original color. Colorings can be either natural or artificial.

Substances Preventing Spoilage

Antioxidants

Antioxidants prevent the oxidation of fats caused by heat, light, and metals. This process avoids the product developing off-odors or tastes, losing its original texture, and suffering nutritional value loss.

Preservatives

Preservatives are used to prevent products from being affected by bacteria, yeasts, or fungi. They are utilized in products susceptible to such spoilage.

Substances Modifying Physical Characteristics

These substances modify the texture of products, for example, to increase their volume, thicken them, or stabilize emulsions.

Food Processing and Preservation Techniques

Common Processing Techniques

Extrusion

Extrusion consists of shaping a product by defining its shape, color, ingredients, and texture. It is primarily used for making snacks, breakfast cereals, and soy derivatives.

Roasting

This is an operation that uses hot air or heat radiation to modify the food, extending its shelf life and making it more digestible.

Food Packaging, Storage, and Transportation

Packaging is the process of wrapping and sealing a product.

Key Food Packaging Methods

Vacuum Packaging

This method consists of eliminating the air surrounding the food.

Modified Atmosphere Packaging (MAP)

This process substitutes the air surrounding the food with a specific gas or gas mixture.

Active Packaging

This type of packaging actively improves the preservation of the product it contains.

Edible Coatings

Prepared from polysaccharides, proteins, and lipids, edible coatings are used to increase the shelf life of food.

Proper Food Storage and Transport

Storage Conditions

Storage is performed at various stages of a food's life. Proper conditions are essential:

• Temperature and humidity must be controlled.
• There must be suitable air circulation.
• Foods that emit strong odors should be separated from those that can absorb them.
• Foods must be protected from direct sunlight.

Transportation Guidelines

During transportation, it is crucial to maintain optimal food conditions, such as temperature and humidity, and to avoid mixing different types of food to prevent cross-contamination.