Rading 10: Food Additives

READING 10

You should spend about 20 minutes on Questions 1 – 14 which are based on Reading 10.

Food Additives

A         Additives are substances that are added to foods either on purpose or by accident. An example of substances that are deliberately added to food includes vitamins that are added to some foods to replace natural vitamins that may be lost when the food is processed. On the other hand, some drugs given to animals and chemicals used on crops are examples of additives that accidentally get into food. Metals from cooking utensils also can leach into food.

B         Additives are used in foods for 5 main reasons:

To control food texture. Emulsifiers (i-mul-sah-fie-ers), stabilizers and thickeners give food an even texture. They help keep ingredients and flavors blended in the product. An example of a food is peanut butter. Emulsifiers help keep the peanuts and oil from separating.

To improve nutritional value. Vitamins and minerals, as well as fiber, are added to foods to make up for nutrients that may be lacking in the food supply or lost during processing. Many of the B vitamins are lost when whole-wheat flour is refined. They are added back to white flour. Vitamins A and D are added to milk. This process of adding nutrients to foods has helped reduce malnutrition. When nutrients are added that were never in the food, the foods are "fortified". When nutrients are replaced that were lost during processing, or are added back, foods are "enriched".

To maintain freshness and safety. Some additives are called preservatives. These are used to prevent foods that are exposed to air, mold and bacteria from spoiling. Antioxidants, such as vitamin E, are added to food to prevent fats and oils from becoming rancid. They also are used in baked goods, cereals, processed foods and salad dressing to prevent rancidity and discoloration. Other examples are BHA and BHT. These two additives are known as GRAS or "generally recognized as safe". Other additives, in this category, are citric acid, sulfites, calcium propionate and sodium nitrate. A small percentage of the population is allergic to sulfites. The US Food and Drug Administration (FDA) has required packaged and processed foods, containing greater than 10 parts/million sulfites, to be indicated on the label.

To help foods rise and to control the acid-base balance of food. Leavening agents cause baked goods, such as bread, to rise. Other additives, such as yeast and sodium bicarbonate, help control the acidity and alkalinity of foods, which affect the flavor, taste and color.

To improve flavor and color. Natural and artificial colors and flavors enhance the appearance and taste of certain foods. Common examples include ginger, fructose, aspartame, FD&C Red No. 40, monosodium (mon-ah-so-dee-um) glutamate (glue-tah-mate) (MSG) and annatto. MSG is a well-known flavor enhancer. In the past people have questioned the safety of MSG. The FDA has considered MSG as GRAS. Some people are sensitive to the flavor enhancer. These people should always read ingredient lists and be careful of ordering food in restaurants, especially Asian ones. There are 33 colors approved for use in foods. Only seven of them are synthetic. The push is towards using natural coloring. The only color that has been known to cause allergic reactions, in a very small amount of people, is Yellow No. 5.

C         The US Food and Drug Administration (FDA) regulate the use of food additives. Before the FDA approves the use of a particular food additive, studies must be conducted that prove the substances are safe in large doses when fed to animals. Even then, these substances can only be used at levels 100 times lower than those that have been shown to cause harmful effects in animals.

D         Many additives are on the FDA Generally Recognized As Safe (GRAS) list. These substances have been used widely for a long period of time without known problems. A few examples of the 700 items on the GRAS list include salt, sugar, guar gum, and vinegar. Food manufacturers are required to list additives found in foods on the food labels. People who know they have allergies or sensitivities to certain additives should always read the ingredient lists.

E          Food additives are safe. There are only a very small number of people who are allergic or sensitive to certain additives. In fact, one of the reasons for food additives is to keep foods safe and protect the quality. It is the consumer's choice. All additives, again, are found on packaged foods, in the ingredient list. The effect of certain additives on people is still under scientific testing.

Questions 1 – 5

Choose the heading which best sums up the meanings of paragraphs A –E of the text. Write the appropriate letters i-v in the boxes 1 - 5 on your answer sheet.

List of headings

i. Food Additives and their safety

ii. What are additives?

iii. Administration and measures to ensure safety

iv. The functions of additives

v. GRAS, manufactures and consumers

1. Paragraph A

2. Paragraph B

3. Paragraph C

4. Paragraph D

5. Paragraph E

Questions 6 – 10

Choose the appropriate letters A – D and write your answers in boxes 6 – 10 on your answer sheet.

6. Additives…

A. are substances that are added to foods on purpose.

B. refer to either substances added to foods on purpose or substances added to foods

by accident.

C. refer to neither substances added to foods on purpose nor substances added to

foods by accident.

D. do not include substances that are added to foods by accident.

7. To keep ingredients and flavors blended evenly in foods is to …

A. control food texture.

B. maintain freshness and safety.

C. give food excellent flavors.

D. improve nutritional value.

8. When vitamins and minerals are added to foods that do not have contain these

substances, the foods are …

A. processed.

B. enriched.

C. fortified.

D. manufactured.

9. Preservatives …

A. are additives to keep foods fresh and prevent them from spoiling.

B. are GRAS foods and do not cause allergies among people.

C. are additives that are used only to keep salad from discoloration.

D. are additives that are used to make foods more nutritional.

10. Ginger, MSG and FD&C Red No. 40 are examples of additives …

A. that are used to cause foods to rise and make them more flavorful.

B. to make foods hot and red.

C. to improve the appearance and taste of certain foods.

D. to make foods more flavorful.

Questions 11 – 13

Using no more than three words, answer the following questions. Write your answers in boxes 11 –13 on your answer sheet.

11. Of the 33 colors approved for use in foods, which causes allergies?

12. Before the FDA approves the use of a particular food additive, the additive should be

tested on what?

13. Altogether, how many additives are currently on the GRAS list?

14. In what section of the food packaging label is the consumer most likely to find

additives used?