Chemistry in the Kitchen: Food Additives
XVIII. Food Additives
A. Additives, an introduction
1.
2.
3.
4.
B. Additives in the "Good Old Days"
1.
2. historical use of additives
a. preservatives
b. mask spoilage
c. influence appearance
3. last 150 years
4.
5. pure food laws:
C. The rise of Chemical Additives
1. "new days"
2. fewer farmers
3. great expectations - consistancy, if not quality
4. types of additives
5. other advantages
D. the problem with additives
1. bad reputation --> distrust
a. deception
b. threat to health
2. human studies difficult
3. GRAS
E. Fat Substitutes
1. Carbohydrate and Protein substitutes
2. Olestra
a. background:
b. structure
c. as a food additive