IMPFT132K Scientific principles and functionality of food additives
Overview
This standard is about the functionality of food additives. It is about understanding the use of additives in food processing, to maintain the quality of foods and delay deterioration.
This standard is for you if you need a broad understanding of the science and technology of additive groups and their application. You need to understand the function of additive groups. You need to know how food additives are approved and coded in the UK and EU.
Knowledge and understanding
You need to know and understand:
1 the important role played by food additives to delay food deterioration and sustain visual appearance and texture of food
2 what the size and value of the food additives market is in the UK
3 the purpose, chemical and physical characteristics and usage of the Acid group of additives to flavour and preserve foods
4 the use of citric, malic, tartaric and lactic acids as food additives, and their natural occurrence in foods
5 the purpose, chemical and physical characteristics and usage of the Anticaking agent group of additives to prevent lumps forming in powdered foods
6 the purpose, chemical and physical characteristics and usage of the Antioxidant group of additives to prevent oxidation and particularly fat rancidity in foods
7 the purpose, chemical and physical characteristics and usage of the Buffer group of additives to control pH in foods
8 the purpose, chemical and physical characteristics and usage of the Enzyme group of additives to control reactions within foods
9 the purpose, chemical and physical characteristics and usage of the Firming and Crisping agent group of additives to control texture foods
10 the purpose, chemical and physical characteristics and usage of the Humectant group of additives to aid moisture retention in foods
11 the purpose, chemical and physical characteristics and usage of the Nutritive group of additives to improve vitamin, mineral or protein content of foods
12 what the legal requirements and the common commercial practices are for the fortification of foods in the UK
13 the purpose, chemical and physical characteristics and usage of the preservative group of additives to prevent or delay food spoilage
14 the use of sulphur based, sorbic, propanoic, and nitrate based preservatives as food additives
15 the purpose, chemical and physical characteristics and usage of the Sequestrant group of additives, especially organic acids and EDTA, to bind metals in order to prevent their reaction with other food components
16 how food additives used in the UK are approved, reviewed and numbered
17 the sensitivities surrounding the use and consumption of food additives in the UK
IMPFT132K Scientific principles and functionality of food additives
Overview
This standard is about the functionality of food additives. It is about understanding the use of additives in food processing, to maintain the quality of foods and delay deterioration.
This standard is for you if you need a broad understanding of the science and technology of additive groups and their application. You need to understand the function of additive groups. You need to know how food additives are approved and coded in the UK and EU.
Knowledge and understanding
You need to know and understand:
1 the important role played by food additives to delay food deterioration and sustain visual appearance and texture of food
2 what the size and value of the food additives market is in the UK
3 the purpose, chemical and physical characteristics and usage of the Acid group of additives to flavour and preserve foods
4 the use of citric, malic, tartaric and lactic acids as food additives, and their natural occurrence in foods
5 the purpose, chemical and physical characteristics and usage of the Anticaking agent group of additives to prevent lumps forming in powdered foods
6 the purpose, chemical and physical characteristics and usage of the Antioxidant group of additives to prevent oxidation and particularly fat rancidity in foods
7 the purpose, chemical and physical characteristics and usage of the Buffer group of additives to control pH in foods
8 the purpose, chemical and physical characteristics and usage of the Enzyme group of additives to control reactions within foods
9 the purpose, chemical and physical characteristics and usage of the Firming and Crisping agent group of additives to control texture foods
10 the purpose, chemical and physical characteristics and usage of the Humectant group of additives to aid moisture retention in foods
11 the purpose, chemical and physical characteristics and usage of the Nutritive group of additives to improve vitamin, mineral or protein content of foods
12 what the legal requirements and the common commercial practices are for the fortification of foods in the UK
13 the purpose, chemical and physical characteristics and usage of the preservative group of additives to prevent or delay food spoilage
14 the use of sulphur based, sorbic, propanoic, and nitrate based preservatives as food additives
15 the purpose, chemical and physical characteristics and usage of the Sequestrant group of additives, especially organic acids and EDTA, to bind metals in order to prevent their reaction with other food components
16 how food additives used in the UK are approved, reviewed and numbered
17 the sensitivities surrounding the use and consumption of food additives in the UK
Keywords Food; Additives; Technology