Chemicals in food
Many chemical substances such as flavourings, sweeteners, dyes, antioxidants, fortifiers, emulsifiers and antifoaming agents are added to food for their preservation and enhancing their appeal. With the exception of preservatives, fortifying agents, antioxidants and artificial sweeteners. The other classes of chemicals are added either for ease in processing or for cosmetic purposes. In real sense, these substance have no nutritive value. Preservatives Usually food is most appetizing when it comes from the production line in the food processing plant. But, during storage and distribution undesirable changes occur in flavour, colour, texture and appetitic appeal. To delay these changes many chemical substances are added to food. These chemicals are called food preservatives. They prevent spoilage of food due to microbial growth. commonly used preservative is sodium benzoate (C6H5COONa).In order to preserve colourless food materials potassium metabisulphite or sodium metabisulphite is us...