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Sweeteners and thickeners
Very useful site on additives covered in this topic.
A.5.1 Describe the role of sugar and artificial sweeteners in the design of food products.
Sweetness is an important characteristic of many food products. Sweetness can be imparted by sugar or artificial sweeteners. However, sugar provides other benefits to food products. It contributes to the mouth feel of products and to their storage properties. Consider low-sugar fruit squashes.
A.5.2 Identify two artificial sweeteners.
Consider saccharin and aspartame.
Is used as a artificial sweeteners even though it has a bitter or metallic after taste. It is used on drinks, candies, toothpastes and medicines. It effectively produces no kind of food energy for the human body, but tastes sweeter then sucrose.
A.5.3 Describe the role of thickeners in the design of food products.
Consider protein gels and starch gels.
Preservatives, antioxidants and emulsifiers
A.5.4 Describe the function of Preservatives in food.
Improve the shelf life of food
A.5.5 List two commonly used food preservatives.
A.5.6 Describe the role of antioxidants in foods.
For example, the use of ascorbyl palmitate to prevent rancidity of vegetable oils.
Antioxidants are added to food to slow the rate of oxidation
A.5.7 List two commonly used antioxidants.
A.5.8 Describe an emulsion.
Emulsion is a mixture of water and oil.
Mayonnaise with and without emulsifiers Mouse over the image
A.5.9 List two examples of food emulsions.
A.5.10 Describe the role of emulsifiers in stabilising food emulsions.
Emulsifiers can help to make a food appealing.
A.5.11 List two commonly used emulsifying agents.
Bulleted list and italicised paragraphs are excerpted from Design Technology: guide. Cardiff Wales, UK: International Baccalaureate Organization, 2007.
Images are clickable links to its location.