Food additives

    OCR
    GCSE

    The study of food additives encompasses the chemical classification, functional properties, and regulatory frameworks governing substances added to food to preserve flavour or enhance taste, appearance, and safety. Candidates must understand the distinction between natural, nature-identical, and synthetic additives, alongside the rigorous safety assessment (E-number system) managed by the Food Standards Agency (FSA). Mastery requires linking specific chemical functions—such as emulsification, oxidation inhibition, and antimicrobial action—to industrial applications and evaluating the health implications, including the 'Southampton Six' colours and the debate surrounding hyper-processed foods.

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    Objectives
    4
    Exam Tips
    4
    Pitfalls
    3
    Key Terms
    4
    Mark Points

    What You Need to Demonstrate

    Key skills and knowledge for this topic

    • Credit responses that explicitly link the additive type to its chemical mechanism (e.g., emulsifiers possess hydrophilic and hydrophobic ends).
    • Award marks for distinguishing between preventing microbial growth (preservatives) and preventing chemical deterioration like oxidation (antioxidants).
    • Candidates must cite specific examples (e.g., Lecithin, Ascorbic Acid) rather than generic terms like 'chemicals'.
    • Higher-level responses must evaluate the trade-off between extended shelf-life and potential health implications (e.g., hyperactivity, allergies).

    Marking Points

    Key points examiners look for in your answers

    • Credit responses that explicitly link the additive type to its chemical mechanism (e.g., emulsifiers possess hydrophilic and hydrophobic ends).
    • Award marks for distinguishing between preventing microbial growth (preservatives) and preventing chemical deterioration like oxidation (antioxidants).
    • Candidates must cite specific examples (e.g., Lecithin, Ascorbic Acid) rather than generic terms like 'chemicals'.
    • Higher-level responses must evaluate the trade-off between extended shelf-life and potential health implications (e.g., hyperactivity, allergies).

    Examiner Tips

    Expert advice for maximising your marks

    • 💡When asked for functions, use precise verbs: 'inhibit', 'stabilise', 'emulsify', rather than 'help' or 'make'.
    • 💡In 'Discuss' questions, structure your answer with: Technological Benefit vs. Health Concern -> Conclusion.
    • 💡Memorise one natural and one artificial example for each of the four main additive groups.
    • 💡Allocate 1 minute per mark; do not over-write for low-tariff 'State' or 'Identify' questions.

    Common Mistakes

    Pitfalls to avoid in your exam answers

    • Confusing the function of antioxidants (preventing rancidity/browning) with preservatives (preventing bacterial growth).
    • Stating vaguely that additives 'improve taste' without specifying flavour enhancers or sweeteners.
    • Failing to identify that some additives are natural (e.g., pectin, beetroot juice) and assuming all are artificial.
    • Describing the 'use by' date mechanism incorrectly when discussing preservatives.

    Study Guide Available

    Comprehensive revision notes & examples

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    Key Terminology

    Essential terms to know

    Likely Command Words

    How questions on this topic are typically asked

    State
    Describe
    Explain
    Discuss
    Assess
    Evaluate

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