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Acetic acid, which is most commonly found in vinegar, is another acid that can be produced organically but is easier to produce industrially. Most of the acetic acid used is created by the fermentation of bacteria; this is mostly done in the United States and in Europe because those places use the most acetic acid. An average about half of the total production is in America with the rest coming from Japan and other places in Europe (Piper, 2011). Common food acids. Chemical agent Mechanism of action · ascorbic acid oxygen scavenger · butylated hydroxyanisole (BHA) free radical scavenger · butylated hydroxytoluene (BHT) free radical scavenger · citric acid enzyme inhibitor/metal chelator · sulfites enzyme inhibitor/oxygen scavenger · tertiary butylhydroquinone (TBHQ) free radical scavenger · tocopherols free radical scavenger · acetic acid disrupts cell membrane function (bacteria, yeasts, some molds) · benzoic acid disrupts cell membrane function/inhibits enzymes (molds, yeasts, some bacteria) · natamycin binds sterol groups in fungal cell membrane (molds, yeasts) · nisin disrupts cell membrane function (gram-positive bacteria, lactic acid-producing bacteria) · nitrates, nitrites inhibits enzymes/disrupts cell membrane function (bacteria, primarily Clostridium botulinum) · propionic acid disrupts cell membrane function (molds, some bacteria) · sorbic acid disrupts cell membrane function/inhibits enzymes/inhibits bacterial spore germination (yeasts, molds, some bacteria) · sulfites and sulfur dioxide inhibits enzymes/forms addition compounds (bacteria, yeasts, molds) Food Colorings A food coloring is any food additive that is used to color a food or drink. Food colorings usually come in the form of pastes, powders, gels, and liquids. They can be any color, and come in many different classes. Most are harmless, and most Americans, unlike most other people from foreign countries, are uneducated about most food colorings. One can be dounf with consumer knowledge over the food coloring cochineal in the US. Cochineal is a food dye that was used in America but was banned because people started to worry about what they were eating. Cochineal is still used in most South American countries both as a food coloring and also as a paint pigment. It is an insect that used to be put in all sorts of foods, with the general public unaware. Anthocyanins are one class of food colorings that includes colors from red to blue including all the purples in between. These colors usually come from fruits such as strawberries and grapes. And are used mostly in beverages but have also been used in some fruit products (Cheesman, 2012). 156
Recent discoveries have led to the need for recent research in the effects of different food colorings. Colorings like Blue #1 and Blue #2 have been known to cause some sort of kidney malfunction in most rodents (Melnick, 2011). A table of synthetic food colorings. Common name U.S. designation Products · allura red AC FD&C red no. 40 gelatin, puddings, dairy products, confections, beverages · brilliant blue FCF FD&C blue no. 1 beverages, confections, icings, syrups, dairy products · erythrosine FD&C red no. 3 maraschino cherries · fast green FCF FD&C green no. 3 beverages, puddings, ice cream, sherbet, confections · indigo carmine FD&C blue no. 2 confections, ice cream, bakery products · sunset yellow FCF FD&C yellow no. 6 bakery products, ice cream, sauces, cereals, beverages · tartrazine FD&C yellow no. 5 beverages, cereals, bakery products, ice cream, sauces Food Additives and Children A large number of studies have been conducted on the effects of food additives on children; in particular, many studies have claimed to have established a link between a high consumption of food additives and hyperactivity in children. It is a well-known fact that certain foods cause specific reactions in certain individuals, including food allergies and in this case, increased hyperactivity. A study conducted on the potential effects of food colorings and additives on children subjected children who were already hyperactive to a mixture of various food colorings and additives, with the dosage amount being equivalent to average daily intake over the course of a week. The study showed statistically significant differences in hyperactivity between the children that were given the food colorings and additives and the control group. Furthermore, the discrepancy between individual children and their individual responses to the additives was noted to be significant as well. This is a prime example of just one of many studies that have helped to establish the link between food additives and hyperactivity in children (Eigenmann, 2007). Artificial food colorings, preservatives, and other additives may play a role in increasing hyperactive behavior among young children. Amount and type of food can influence mental health that can result in wide range of behavior variation, including attention, conduct disorder and mood. The role of food additives, specifically artificial food colors, in elevating hyperactive behavior in children has been long debated. There has been evidence that removal of food colors from the diet can make improvement in the behavior of some children with ADHD. Studies done by research group at Southampton extend this discovery indicating that some children from the general population without ADHD also get similar benefits. 157
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Got Food? Recent Advances in Food S
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Chapter 1 Diet and Nutrition Ingrid
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Economic Uncertainty It is simply n
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Administration announced that Omega
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An example of nutritional informati
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Malnutrition and Disease A growing
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Malnutrition Globally Although a gr
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thiamine compounds. Deficiency can
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BMJ-British Medical Journal (2012).
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Chapter 2 Vitamins and Minerals Bar
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The Dangers of Multivitamins and Su
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Vitamin A and Osteoporotic Hip Frac
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Type II diabetes is caused by the i
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Bibliography Alam S.M. (2011, Jan 2
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Riboflavin. (2011). In PubMed Healt
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Chapter 3 Food Supplements Patrick
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3112 31-50 49 ± 1 35 ± 1 18 ± 1
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An example of a chemically engineer
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Step 1 Herbs are checked for pestic
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Agent Active Ingredient(s) Trade Na
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St. John‘s wort (Hypericumperfora
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Pravst, I., &Žmitek, K. (2011). Th
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In the late 1970s, the first insuli
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New Developments Researchers are co
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Prevention and Treatment Pre-diabet
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There are three forms of insulin av
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Crandall, J. P. (2010, April). Diab
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Chapter 5 Diet and Heart Disease Re
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Dilated cardiomyopathy condition is
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The buildup of plaque within the ar
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Heart disease death rates, total po
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Sensory vegetarians avoid meat beca
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This table documents the relative l
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However, vegetarian diets do receiv
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Turner-McGrievy, G. (2010.) Nutrien
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Scientists are aware that physical
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one study, research examined two ch
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contributing to the metabolic syndr
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In 2011, an Australian study concer
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the food pass through the stomach,
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Giovannucci, E., & Michaud, D. (200
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There is already a basic infrastruc
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estrictions on how much can be grow
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A fisherman prepares to sift throug
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Slow Food is an international organ
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It is a sad fact that the food syst
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Illustration Credits http://static.
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One of Borlaug‘s most important c
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Different crops use different resou
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source of Vitamin A for the poor po
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Plot of world grain production per
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Recent studies also highlight the h
Page 105 and 106: Chapter 10 Food Preservation Adam C
Page 107 and 108: Common spoiling enzymes and their e
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Page 111 and 112: With these new developments in pres
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Page 115 and 116: Parish. M. (2006). How do salt and
Page 117 and 118: Applications Recently, scientists h
Page 119 and 120: livestock nutrition as well. Throug
Page 121 and 122: modified/engineered crops are benef
Page 123 and 124: added regulatory process, the EU na
Page 125 and 126: Future of GMO Crops A booming globa
Page 127 and 128: Biotech crops are benefitting peopl
Page 129 and 130: Levidow, L., Carr, S., and Wield D.
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Page 133 and 134: to the tropics, where an estimated
Page 135 and 136: The search for sustainable agricult
Page 137 and 138: water lost to evaporation. It is al
Page 139 and 140: Francis, C. A., & Porter, P. (2011)
Page 141 and 142: and science. In a similar way, know
Page 143 and 144: Sustainable and Alternative Agricul
Page 145 and 146: After the farmed organisms have mat
Page 147 and 148: Farmers seeking for a hydroponics m
Page 149 and 150: Chapter 14 Food Additives Naveena S
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Page 153 and 154: However, probiotic lactobacilli fac
Page 155: and potentially harmful. In 1977 th
Page 159 and 160: Phosphates and Kidney Disease A tea
Page 161 and 162: It is not yet confirmed that using
Page 163 and 164: Illustration Credits http://www.cho
Page 165 and 166: Fuel Types and Biomass Environmenta
Page 167 and 168: Kerosene and LPG are commonly used
Page 169 and 170: The map displays the amount of deat
Page 171 and 172: Global Politics on Cooking in Devel
Page 173: Lahkar, P. J., Samdarshi, S. K. (20
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