A mind at work: we are our questions by Mercedes Vilanova, Frederic Chordá

By Mercedes Vilanova, Frederic Chordá

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Any change made in previous clearances should be recognized as an assurance that the latest and best scientific knowledge is being applied to enhance the safety of the food supply. Q What are some other food additives that may be used in the future? A Among other petitions, FDA is carefully evaluating requests to use ingredients that would replace either sugar or fat in food. In 1990, FDA confirmed the GRAS status of Simplesse®, a fat replacement made from milk or egg white protein, for use in frozen desserts.

High-Pressure Processing (HPP) High-pressure processing (HPP), also described as high hydrostatic pressure (HHP) or ultra highpressure (UHP) processing, subjects liquid and solid foods, with or without packaging, to pressures between 100 and 800 MPa. Process temperature during pressure treatment can be specified from below 0°C to above 100°C. Commercial exposure times can range from a millisecond pulse to over 20 minutes. Chemical changes in the food generally will be a function of the process temperature and treatment time.

Other additives help modify the acidity and alkalinity of foods for proper flavor, taste, and color. 5. To enhance flavor or impart desired color. Many spices and natural and synthetic flavors enhance the taste of foods. Colors, likewise, enhance the appearance of certain foods to meet consumer expectations. 4. Many substances added to food may seem foreign when listed on the ingredient label, but they are actually quite familiar. For example, ascorbic acid is another name for vitamin C; alpha-tocopherol is another name for vitamin E; and beta-carotene is a source of vitamin A.

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