Used to prevent decay and make food safe to eat for longer, used in bacon, sausages, cooked meats and pies
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Antioxidants
Used to prevent fats and oils becoming rancid, used in most products including fat, for example cakes, biscuits and pastries.
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Colourings
Used to add colour to products, e.g. sweets, yogurts, desserts, tinned peas and soups.
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Flavourings
Used to add flavour to products e.g. ice cream, chocolate mousse, yogurts, crisps and soft drinks.
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Flavour Enhancers
Give more intense flavours to foods (e.g. monosodium glutamate), used in meats, ready meals and cook in sauces.
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Sweetners
Type of flavour enhancer, give a sweeter flavour than sugar and can be used in 'sugar free' products, (sweetners such as saccharin).
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Emulsifiers
Used to mix water and oil together in a stable solution and to prevent separation, e.g. in salad dressings, low-fat spreads and mayonaise.
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Stabilisers
Similar to emulsifiers, and are used to prevent separation in many products such as cook-in sauces and yogurts.
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Nutritional Supplements
Added to enrich foods/improve the nutritional value of them, e.g. vitamins A and D are added to margarine, or vitamin C is added to fruit juice and many other products.
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Other cards in this set
Card 2
Front
Used to prevent fats and oils becoming rancid, used in most products including fat, for example cakes, biscuits and pastries.
Back
Antioxidants
Card 3
Front
Used to add colour to products, e.g. sweets, yogurts, desserts, tinned peas and soups.
Back
Card 4
Front
Used to add flavour to products e.g. ice cream, chocolate mousse, yogurts, crisps and soft drinks.
Back
Card 5
Front
Give more intense flavours to foods (e.g. monosodium glutamate), used in meats, ready meals and cook in sauces.
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