Evaluate the role of addictives in the presentation of food products The role of addictives is to add flavor, add colour, prevent separation of liquids, extend shelve life by discouraging the growth of micro-organisms, increase the nutritional value or improve the texture of a food product. Additives such as flavourings may be added into food to improve the flavor of food products. For example, flavourings may be used in sweets so that they have a similar taste to food, thus, they are often liked by children.
Monosodium glutamate is also well known to be a flavouring agent in food such as potato chips and instant noodles. Colouring is used to enhance the colour of food to make it more appealing. For example, margarine is originally grayish in colour, however, it would not be appetizing to people who consume them, thus, colouring is used to give it a bright yellow which is more appealing. Colourings may be used in food products such as soft drinks, ice-cream and sweets as they make food products much more attractive. Addictives in the form of emulsifiers may also be used to prevent liquids of different density to separate.
Oil and water are often used in food, thus, to prevent them from separating, emulsifiers are added. Mayonnaise is an example of such a food product which contains water and fat. Thus, to prevent separation from occurring, emulsifiers are added, thus, ensuring that a smooth creamy mixture is obtained. Preservatives may also be used to increase4 the shelf-life of food. Food such as olives may be kept in acids such as vinegar to prevent the growth of micro-organisms. This prevents micro-organisms to cause food spoilage in food as the conditions are too acidic, thus, extending the shelve life of food.
Addictives may also be added into food products to increase the nutritional value of food. Vitamins or minerals may be lost during the processing, thus, addictives may be added to compensate for the nutrients lost. For example, cereals may be enriched with vitamin C which is a heat sensitive vitamin, thus, addictives helps to compensate for the lost of vitamins or minerals. Addictives may also be used to ‘add’ the nutrients of a food product. This helps to increase the nutritional value of a food product, thus, allowing consumers to gain more nutrients.
For example, milk may be fortified with calcium, thus, allowing consumers to absorb more calcium. Food products such as energy bars may also be fortified with vitamins, thus, increasing its nutritional value. Presentation can be carried out with the use of addictives. For example, salt may be used to kill bacteria in a certain food product, thus increasing the shelve life. For example, salted fish. Salt may be used to kill the bacteria in the fish, thus, preventing micro-organisms from degrading the quality of the food and extending its shelve life.
Since the conditions would not be favourable for micro-organisms to be active, it helps to slow down the process of food spoilage. Other addictives such as vinegar may also be used. Fruits such as mango may be processed and kept in vinegar to extend its shelve life. By keeping it submerged in vinegar, it will prevent the growth of micro-organisms as the conditions are too acidic for them. Thus, allowing the food product to be kept for a longer period of time. Addictives may be used to extend the shelve life of food. This allows food to be packed and transported to other countries, thus, allowing easier transportation.