fuhhh!!!!dah puas mmbebel sal Mr.SOAP and Mrs.Detergent mari kta cte sal tjuk di ats lak...okey you all lets start now ~ ~
       firstly let beginning with the types of food additives....food additives can be classified according to their source or function...food additives can be natural or synthetic compounds..

      food additives are added to food to:
           (a)supply nutrients           (b)enhance the colour                  
           (c)add flavour                  (d)improve the food texture 
          (e)preserve the food

                                                                             OnioN
                                                                            TuMErIc

                                                           ciNnAmOn

                                                                           GaRlIc



               for our information.....in ancient times table salt was used as a preservative to preserve fish,ham and bacon...sugar has been used to preserve jelly,fruit jams and fruits...now!!at present there are more than 2500 food additives.
                        the chemical compound used as preservatives today includes:
                           (a)benzoic acid C6H5COOH
                           (b)sodium benzoate,C6H5COONa
                           (c)calcium propionate(C2H5COO)2Ca
                           (d)sodium nitrate,NaNO2
             the preservatives are added to a food so as to inhabit the growth of bacteria,yeasts,moulds and other microorganisms..with added preservatives,food lasts longer.that is they increase or extend the shelf life of food....
           other type of food preservatives are: a) vinegar             
                                                                  b)sulphur dioxide
                                                                  c)sorbic acid
                                                                  d)propanoic acid
                                                                  e)potassium sorbate
                                                                  f)sodium nitrate

   sodium nitrate-to preserve frozen meat,tinned meat.sausage and bergers.
        (prevents the growth of bacteria especially clostridium botulinum.)
                   (give meat a fresh reddish colour making lokk fresh)  


                                               

     sodium benzoate-preserve friut juice,chilli sauce,tomato sauce...it is not hazard to health when small amounts are used.but in big amounts sodium benzoate will damage the nervous system.some people are also allergic to it...

                                                   


      vinegar-to preserve cut fruits vegetable(jeruk) and chilli.because common bacteria will not be able to                          live in an acid medium...

                                                                    

    sulphur dioxide- is often used as a preserve in soft drinks and sauces.

                                                           

okey lets continue with Antioxidants.....
               food tends to be oxidised or deteriorate when kept for a long time.antioxidantsare normally added to prevents deterioration of fats and oils.These antioxidants prevents fats and oils from becoming rancid when exposed to air...the addition of antioxidants extends the shelf life of fats and oil.

          vegetable oils contain natural antioxidants,such as vitamin E(preserve oil)...by the Food Act of 1983,food manufacturers can use eleven types of antioxidants in food.these antioxidants includes:
            (a)ascorbic acid                          (b)ascorbic palmitate
            (c)citric acid                                (d)isopropyl citrate

       processed food that contains antioxidants are
             (a)cakes               (b)biscuits                (c)margarine
             (d)deep fried food                                (e)vegetable oil
 vitamin C also  used as an antioxidants for fresh fruits and frozen fish

                                           


                                                   




                                                      
           FLavouring agents....

     flavouring agents are food additives.they are added to food to make the food taste better so as to make them more appealing....there are more than 1750 natural and synthetic artificial flavouring known..the two most common food flavouring agents are monosodium glutamate and aspartame..

  monosodium glutamate(MSG) is a white crystalline powder with a chemical formula of NaC5H8NO4....it has no flavour of its own,but enhance the flavour of foods in meat and fish...it is often used to increase the flavour of:
                    (a)packaged food            (b)fast foods
                     (c)chinese cuisine

 
      
     
                                                          
                                                   
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