List a few common food additives that you may find in food items such as burgers, pasta, and soft drinks. Perform online or offline research on the additives, and document the sources of these materials and their function in each food you choose.

Answer:

i don’t know how you want me to write it for you but here are some fact abt fe common food additive

Explanation:

Additives substances are utilized for flavor and allure, food readiness and preparing, newness, and security. There are four general categories of food additives: nutritional additives, processing agents, preservatives, and sensory agents. These are not strict classifications, as many additives fall into more than one category.

Examples of Food Additives

Preservatives: ascorbic acid, calcium sorbate, and sodium nitrite.

Color additives: fruit and vegetables juices, yellow 5, and beta-carotene.

Flavors and spices: 'real' vanilla or 'artificial' vanilla.

Flavor enhancers: MSG and yeast.

Emulsifiers: soy lecithin, mono

Answer:

wheat, flours, breads, rolls, biscuits, breakfast cereals, macaroni and pasta products, cornmeal, margarine, milk, and iodized salt

breads, pie fillings, cake mixes, potato chips, crackers, cheese, syrup, fruit juices, frozen and dried fruits, margarine, shortenings, and lard thiamin, riboflavin, niacin, iron, vitamin A, vitamin D, ascorbic acid, and potassium iodide

propionic acid, calcium and sodium salts of propionic acid, ascorbic acid, butylated hyroxyanisole (BHA), butylated hyroxytoluene (BHT), and propylene glycol

to improve nutritional value of certain foods

to maintain appearance, palatability, and wholesomeness in certain foods

to delay undesirable changes in foods caused by oxidation or microbial growth

to prevent food spoilage caused by molds, bacteria, yeast, etc.

spice cakes, gingerbread, ice cream, sweets, carbonated beverages, fruit-flavored gelatins, toppings, and sausages spices (cloves, ginger, cinnamon, etc.), citrus oils, amyl acetate, carvone, benzaldehyde, monosodium glutamate (MSG), vanilla, hydrolyzed soy protein, autolyzed yeast extract, and disodium guanylate or inosinate

to enhance the flavor of certain foods

baked goods, sweets, carbonated beverages, cheese, margarine, ice cream, jams, jellies, and meat products Orange B, Citrus Red No. 2, annatto extract, beta-carotene, grape skin extract, cochineal extract or carmine, paprika oleoresin, caramel color, fruit and vegetable juices, and saffron

to give a characteristic color to certain foods

bakery products, cake mixes, salad dressings, frozen desserts, ice cream, chocolate milk, sweets, and beercakes, cookies, biscuits, crackers, waffles, muffins, butter, processed cheese, cheese spreads, chocolates, carbonated beverages, and confectionery items lecithin, mono- and diglycerides, gum arabic, carboxymethyl cellulose, and carrageenan potassium acid tartrate, tartaric acid, sodium bicarbonate, lactic acid, citric acid, adipic acid, and fumaric acid

to maintain a desired consistency in foods (emulsifiers and stabilizers)

to control acidity or alkalinity in certain foods (leavening and neutralizing agents)

wheat flour (to make it white), certain cheeses chlorine dioxide, chlorine, potassium bromate, iodate

to serve as maturing and bleaching agents

coconut, marshmallows, table salt, garlic and onion powder, frankfurters, sausages, and dietetic foods glycerin, magnesium carbonate, sodium nitrate, and calcium phosphate

to help retain moisture (humectants), prevent caking, or act as curing agents

canned jellies, fruit drinks, baked goods, snack foods, and some dried fruit citric acid, sodium benzoate, calcium propionate, sodium erythorbate, sodium nitrite, calcium sorbate, potassium sorbate, BHA, BHT, EDTA, and tocopherols (vitamin E)

mostly used as food preservatives

vitamin E and ascorbic acid (or vitamin C) provide extra nutrition

diet sodas and various soft drinks, desserts, fruit spreads, fruit drinks, and syrups breads and baked goods, some cereals, soy milk, and other enriched or fortified products sucrose (sugar), glucose, fructose, sorbitol, mannitol, corn syrup, high fructose corn syrup, saccharin, sucralose, acesulfame potassium (acesulfame-K), neotame, and aspartame baking soda, monocalcium phosphate, and calcium carbonate

sweetening agents, but some (aspartame, etc.) do not add calories

leavening agent for bread and certain products, source of calcium (Ca) in others

processed fruits and vegetables (including canned tomatoes), certain cheeses, and electrolyte beverages calcium chloride and calcium lactate

acts as a firming agent in some products and as a source of calcium in others

calcium chloride helps processed fruits, vegetables, and other products to retain their firmness or crispness

baked goods, salad dressings, food dressings, dairy products, and frozen desserts gelatin, pectin, guar gum, carrageenan, whey, and xanthan gum

fat replacer and stabilizer/thickener/binder/texturizer

packaged chips and snacks nitrogen gas contained in the package and not essentially added as an ingredient

to keep the bagged food items fresh and cushioned from damage

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