Food Additives: Preservation, Emulsification and Antioxidant Mechanisms
Students will identify common food additives and preservatives, understanding their general purpose in food processing and preservation.
Key Questions
- Explain the mechanism by which nitrite ions act as preservatives in cured meats, analysing the redox chemistry involved and the conditions (pH, amine concentration, temperature) that promote formation of carcinogenic N-nitrosamines.
- Analyse the molecular basis of emulsification by lecithin, relating the hydrophilic-lipophilic balance (HLB) of amphiphilic additives to the type of emulsion formed (O/W vs W/O) and long-term stability.
- Evaluate the radical-scavenging mechanisms of synthetic antioxidants BHA and BHT versus natural tocopherols, comparing their effectiveness using bond dissociation enthalpies and assessing the regulatory and toxicological trade-offs.
MOE Syllabus Outcomes
Suggested Methodologies
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