spanish presentation on sweets ingredients (1)

8/6/2019 Spanish Presentation on Sweets Ingredients (1)

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IES Simancas presentation forthe Comenius project: Colours,

sweeteners and additives in food

products


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Our students went to local shops

to select sweets.


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Selecting food products


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They studied their composition.


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Main sorts of food aditives we

have found

Food colourings

Flavour enhancers

Preservatives

Antioxidants

Emulsifiers

Gellings

Acidulants

Stabilizers


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Definitions

Food colouring is any substance, liquid or powder,

that is added to food or drinkto change its colour.

Flavour enhancers are used to bring out the flavourin

a wide range of foods without adding a flavour of their

own.

Preservative food additives can be used alone or in

conjunction with other methods of food preservation.

Preservatives may be antimicrobial preservatives,

which inhibit the growth of bacteria or fungi, includingmold, orantioxidants such as oxygen absorbers, which

inhibit the oxidation of food constituents


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An antioxidant is a molecule capable of inhibiting the

oxidation of other molecules.

An emulsifier (also known as an emulgent) is a substancewhich stabilizes an emulsion by increasing its kinetic

stability.

Gellings orThickening agents are substances which, when

added to an aqueous mixture, increase its viscosity withoutsubstantially modifying its other properties, such as taste.

They provide body, increase stabilility, and improve

suspension of added ingredients.

Acidulants are additives that give a sharp taste to foods.They also assist in the setting of gels and to act as

preservatives.


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Stabilizers are an indispensable substance in

food items that categorised as food additives.When added to the food items, they smoothen

the texture of the food and give a definite

body to the food. Food stabilisers are added

in relatively small amount which aggravate

the effect of emulsifiers.

Sweeteners: This category of nonnutritive,

high-intensity sugar substitutes includes

aspartame, acesulfane-k and saccharin .

Leavenigs: A leavening agent is any one of a

number of substances used in doughs and

batters that cause a foaming action which

lightens and softens the finished product


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Products and their main additives


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Flavour enhancers:

Monosodium glutamate (MSG)

Ionisator

Disodium guanylate

It contains (per 100 gr)

532 kcal

Satured fat 15,0 g

Sugar3,1 g

Potato crisps


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Industri

al desserts

Emulsifiers:

Soy Lecithin

E 472bGellings:

E 407

E 401

178 kcal (per 100g)


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ChocolatesEmulsifier:Soy lecithin

Leavings:

E 500

A piece (29 g) contains:

143 kcal

Sugars 3,1 g


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Chocolate pills

Emulsufier: Soy lecithin

GlazingAgents: E 414 E

903 E 901

It contains (per 100 g): 481kcal


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Mantecados:Spanish Christmas

cakesAntioxidant: E 320

Caloric information

is not available.


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Coke

Food colour: E 150d

Acidulant: E 338

Per 100 ml it contains:

42 kcal

Sugar 10,6 g


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FantaAcidulant: E 330

Perservatives: E 202

Stabilizers: E 414, E 412, E 445.

Antioxidant: E 300 (Ascorbic acid)

Food couloring: E 160a (Carotens)

Per 100 ml it contains:

52 kcal

12,9 g sugar


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Zero Coke

Sweeteners:

E 952, E 950, E 951

Acidul

ant:

E 338

Acid corrector:

E33

1Per 100 ml it contains 0,2 kcal


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Chewing gumsAntioxidant: E 320

Food Colours: E 171, E 141

Emulsifier: E 442

Sweeteners: Aspartame, acelsufano

Coating agents: E 903 (carnauba wax)

E 553b (Magnesium silicate without

asbestos)

It contains (per 100 g): 178 kcal


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Jellies


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Study of the composition


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EmulsufiersSoy lecithin:Soy lecithin has been found to beeffective in various food and industrial applications

due to its emulsifying properties. high doses have

been seen to cause various problems and side effects

which include gastrointestinal problems, diarrohea,

either weight gain or loss of appetite, rashes,

headache, nausea, dizziness, vomiting and unpleasant

body odour and bad breath.


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E 472b: Esters of mono and diglycerides

Used to give emulsions their stability and the requiredviscosity. They are now currently included in low calorie

spreads, peanut butter and ice cream to control their

texture, starch based foods such as macaroni, noodles,

potato products and in the bakery industry.There is

concern in some quarters that may be carcinogenic.


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Flavour enhancers

Monosodium glutamate (MSG E 621): It is often used in

fast food, snack foods, tinned and frozen food.

MSG is safe for most people when eaten at customary

levels. However, it also said that, some people may have an

MSG intolerance that causes MSG symptom complex

and/or a worsening of asthmatic symptoms.

Didodium Guanylate: Disodium guanylate is produced

from dried fish or dried seaweed and is often added to instant

noodles, potato chips and other snacks.Disodium guanylate is

not safe for babies under twelve weeks, and should generally

be avoided by asthmatics and people with gout,


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Jellings

E 407: Carrageenans or carrageenins are a family of linearsulfated polysaccharides which are extracted from red seaweeds.

The Joint FAO expert committee on food additives states "that

based on the information available, it is inadvisable to use

carrageenan in infant formulas.There is evidence that degraded

carrageenan (poligeenan) may cause ulcerations in the gastro-

intestinal tract and gastro-intestinal cancer.

E 401:Alginic acid, also called algin oralginate, is an anionic

polysaccharide distributed widely in the cell walls of brown

algae, where it, through binding water, forms a viscous gum. In

extracted form it absorbs water quickly. In March, 2010

researchers at Newcastle University announced that dietary

alginates can reduce human fat uptake by more than 75%.

Sodium alginate


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Food colours

E 150d:Caramel color or caramel colouring is a soluble foodcolouring. It is made by a carefully controlled heat treatment of

carbohydrates in a process called caramelization. Caramel

colouring may be derived from a variety of source products that

are themselves common allergens.So, people with known

sensitivities or allergies to food products are advised to avoid

foods including generic caramel colouring.

E 160 a: Carotene, alpha-, beta-, gamma-Carotene colouringfades on exposure to light.

Typical products include fruit juices and squashes, cakes,

desserts, butter and margarine.


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E 171:T

itanium dioxide.T

itanium dioxide may beused in food to give opacity. No adverse effects are

known, and the compound is chemically inert.

E 141: Copper complexes of chlorophyll. Olive colour,

extracted from plants, no adverse effects are known

when used in foods.


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Acidul

antsE 338: Phosphoric acid, used in many soft drinks

(primarily cola), has been linked to lower bone density

in epidemiological studies.

E 330: citric acid is a colourless, crystalline organiccompound, belonging to the family of carboxylic

acids. Its use as a food additive is wide and varied.

Recorded problems are that it can be a local irritant

and in large amounts can cause teeth erosion.

E 331: Ascorbic Acid. Ascorbic acid and its sodium,

potassium, and calcium salts are commonly used as

antioxidant food additives.


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SweetenersE 952:Sodium cyclamate is an artificial sweetener. It is3050 times sweeter than sugar, making it the least potent

of the commercially used artificial sweeteners

E 950:Acesulfame K is 180-200 times sweeter thansugar.Critics say acesulfame potassium has not been

studied adequately and may be carcinogenic.

E 951:Aspartame (or APM) is an artificial, non-

saccharide sweetener used as a sugar substitute in somefoods and beverages. A 2007 medical review on the

subject concluded that "the weight of existing scientific

evidence indicates that aspartame is safe at current levels

of consumption as a non-nutritive sweetener


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Our students carried out a

survey

They studied sweets consumption among students

from 14 to 17 years old

The results were the following ones:


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How often do you eat sweets?

Girls

0

5

10

15

20

25

Once day More once

day

Once per

two days

Once a

week

More once a

week

More rare

Numberofstuden

ts

Serie1

Boys

0

2

4

6

8

10

12

14

16

18

20

Once day More once

day

Once per

two days

Once a

week

More once a

week

More rare

Numberofstudents

Serie1


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What do you prefer?

GIRLS

0

2

10

12

1

1

1

20

Chocolats Caramels Toffi es Mermelade Gel li es Indus trial

desserts

Chewing

gum

Numberofstudents

Serie1

OY

0

2

10

12

1

Chocolats Caramels Toffies Mermelade Gel lies Industrial

desserts

Chewing

gum

N

umberofstudents

Serie1


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How often do you eat chocolates?

GIRLS

0

2

4

6

8

10

12

14

16

18

20

Once day More onceday

Once pertwo days

Once aweek

More once aweek

More rare

Numberofstudents

Serie1

BOYS

0

2

4

6

8

10

12

14

16

Once day More once day Once per two

days

Once a week More once a

week

More rare

Numberofstudents

Serie1


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How often do you eat caramels?

GIRLS

0

5

10

15

20

25

30

35


Once pertwo days

Once aweek

More once aweek

More rare

Numberofstudents

Serie1

S

0

5

10

15

20

25

30


Once pertwo days

Once aweek

More once aweek

More rare

Numberofstudents

Serie1


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How often do you eat toffies?

GIRLS

0

5

10

15

20

25

30

35

40

45

Once day More onceday Once pertwo days Once aweek More once aweek More rare

Numberofstudents

Serie1

0

5

10

15

20

25

30

O nc e da y M or e o nc eda y

O n c e p e r t w o d a y s

O n c e aw e ek

More oncea w e ek

More ra re

Num

berofstudents

Ser ie1


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How often do you have marmalade?

GIRLS

0

5

10

15

20

25

30

35


Numberofstudents

Serie1

S

0

5

10

15

20

25

Once day More once

day

Once per

two days

Once a

week

More once a

week

More rare

Numberofstudents

Serie1


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How often do you eat jellies?

GIRLS

0

5

10

15

20

25

30

35

Once day More once day Once per two

days

Once a week More once a

week

More rare

Numbero

fstudents

Serie1

BOY

0

5

1 0

1 5

2 0

2 5

O n c e d a y M o r e o n c e

d a y

O n c e p e r

t w o d a y s

O n c e a

w e e k

M o r e o n c e

a w e e k

M o r e r a r e

N

um

bero

f

s

tudents

S e r i e 1


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How often do you eat industrial desserts

GIRLS

0

5

10

15

20

25

Once day

e onceday Once pertwo day Once aweek More once aweek More rare

Numberofstudents

Serie1

BOY

0

2

4

6

8

10

12

14

16

Once da y More onceda y Once per tw o d ay O n c e aw e ek More oncea w e ek More ra re

Num

berofstude

nts

Serie1


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How often do you have chewing gums?

GIRLS

0

2

4

6

8

10

12

14

16

18


Numberofstudents

Serie1

BOY

0

2

4

6

8

10

12

14

16

O nc e da y M or e o nc eda y O n c e p e r t w o d a y s O n c e aw e ek More oncea w e ek More ra re

Num

berofstude

nts

Ser ie1


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What do you prefer: home or industrial

desserts?

GIRLS

0

5

10

15

20

25

30

35

Home industrial

Numberofstudents

Serie1

BOYS

0

5

10

15

20

25

Home industrial

Numberofstudents

Serie1


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Why do you choose sweets?

GIRLS

0

5

10

15

20

25

30

35

40

45

Taste Colour Shape Presents Advertisments

Serie1

BOYS

0

5

10

15

20

25

30

35

Taste Colour Shape Presents Advertisments

Serie1

spanish presentation on sweets ingredients (1)

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