Artificial And Non Artificial Ingredients In Foods Biology Essay

hokey And Non Artificial Ingredients In Foods Biology EssayThe aim of this search is to mystify fall out what be the differences between soppy and non substitute additives, and their modern wont as well as the safety, benefits of their presence and side effects it efficiency have on the body. As my examples of artificial additives I will debate the properties of devil synthetically obtained chemicals, a sweetner Aspartame and a flavor enhancer infectious mononucleosis sodium glutamate. Compounds vanillin and cinnamaldehyde as examples of born(p) fractions.My intended sources of information were websites found on the google search engine, and other links associated with this topic..First time line for the research was due on 20/02/2013 and it was requested by Joanne mitchel.2What argon additives and what are they utilise forFood additives are ingredients added to victualss during their manufacturing processes, food additives good deal withal be identified as gra phic and artificial. Natural or non-artificial are often considered to be of natural origin, and have been employ for centuries by race. These natural ingredients were obtained from organic sources much(prenominal) as part of the plants or animals that contained the dynamical increase in them. Methods of obtaining these ingredients and their uses varied as some cultures and regions had their own methods of seasoning and preserving foods. Ingredients obtained synthetically are artificial, these ingredients are often obtained through bacterial fermentation, some artificial additives are simply, separated and concentrated expeditious compounds found in natural ingredients, that synthetically obtained will never be the same as natural. Natural additives such as food dyes, preservatives and spices existed all throughout history, however their methods of preparation were often very time consuming and gave very midget results, which non everyone could afford. Today the use of na tural ingredients and natural ways of preserving foods has been greatly replaced by artificial additives. They open fire act as preservative to suffer food to be eatable for longer, pH regulators to keep the food at its optimal pH, flavor enhancers to sharp the judgment of other tastes and some additives can act as a substitute for tastes and flavorous such as shekels.Chemical properties and uses of Aspartame and Mono sodium glutamateAspartame or E951 and MSG (Mono sodium glutamate) are two artificial ingredients used in the EU in some foods. Aspartame is a white odorless powder and it is very sweet in taste which til nowtually becomes bitter, chemically aspartame is a methyl ester of two aminic acetouss, phenylalanine and aspartic acid, in acidic conditions aspartame will breakdown to its components and overly a tertiary dipeptide called aspartyl-phenylalanin, it will in addition produce methanol as a bi product. MSG is a sodium salt of an amino acid that is know as glut amic acid which is often found naturally in many animal proteins, chemically it is one sodium atom holding two glutamic acids together. Main use of aspartame are its properties that make it sweet in taste, aspartame is also widely used in soft drinks and chewing gums as a substitue for sugar. Although aspartame is not used in all sweetners, chemicals with similar chemcial properties are also used in other products such as confectionary and sweets. MSG is used as a flavor enhancer, it works best when combined with other flavors. It is generally used in ready meals, processed meats, fast food restaurants and snacks such as crisps and many other, MSG is also used in seasonings and canned soups.Chemical properties and uses of Cinnamon powder and Vanilla oil.Both cinnamon bark powder and vanilla oil are examples of natural ingredients that can be added to food to increase their taste quality, these ingredients are often less active on the body than their artificial forms, naturally thes e ingredients have to be vigilant from the actual f littleer or part of the plant that contains the active ingredient found within the part of the plant. Cinnamon powder is grated bark of the cinnamon tree, the active ingredient found in cinnamon is the cinnamaldehyde which gives cinnamon its taste in cinnamon based products. Presence of a compound cognise as vanillin gives vanilla its smell and taste and it is the active compound that is used in the production of vanilla relishing spices and all vanilla tasting products, however this chemical is obtained both naturally and synthetically.These natural additives are salutary a fraction of what used to be an everyday spice, even though the active compounds can be produced synthetically. These spices are still produced naturally, and are change as everyday spices however products such as confectionary that resemble in taste may have been produced artificially.Benefits of presence of additives in foodThe main(prenominal) benefit o f presence of artificial additives in foods is that it is much economically businesslike than obtaining and preparation of natural additives, especially in additives that are used as food dyes, preservatives, pH regulators and flavourings, flavour enhancers and emulsifiers. Naturally preservatives would be just a matter of preserving the food keeping it in cool conditions but even that will not give it a long lasting fitting of expiration and preservatives can extend that date as well as pH regulators by keeping the food at its optimum pH to preserve its freshness. Sugar substitutes can also be beneficial to people with disorders that excludes sugar from their diet. Some of the properties of certain compounds found within the additives could never be separated out naturally.Possible side effects associated with foods containing natural and artificial additives.Natural additives like vanilla extract and cinnamon powder are non essential to the human body but will digest. The desir ed active compounds in them will correspond to their function and breakdown to smaller clear compounds. Side effects that are often associated with consumption of foods containing these ingredients are allergic reactions to compounds found within them. Artificial additives work in similar way, when obtained and vigilant it is in its pure form, then it is added during foods manufacturing process. Some artificial additives are synthetically obtained active compounds found in natural ingredients. Some like aspartame were designed using other compounds creating in effect a new compound, aspartame partially breaks down to methanol which is hepatotoxic in even small amounts and the more aspartame is consumed the more methanol is produced. Regular consumption of foods and drinks containing aspartame may result in headaches, dizziness, and even vomiting, another biproduct of aspartame is L-phenylanine which by some cannot be consumed as it gives allergic reactions to people sensitive t o it. MSG contains glutamic acid that is naturally found in meat proteins, it is non essential but will breakdown and digest, MSG is rigorously an active compound, the role for glutamic acid in proteins is that it is a building obstruction for muscules and also supports brain function. Foods containing MSG could alter the functions of the brain for the moment of consuming the food and its digestion, over consumption of foods containing these ingredients may cause headaches, bowel distress, acid reflux, indigestion, nausia and fatigue.Long term effects and the impact on society.Natural ingredients added to foods should not be a cause of any physical or cordial disabilities, there are eternally foods in nature that have low toxicity and are considered to be healthy and there are unceasingly those more toxic and should be avoided, many natural ingredients and spices were unique to contrastive cultures and regions of the world which were renowned for them as well. It can not be ru le out that compounds found within artificial additives can be considered toxic and be potentially dangerous to the body if excess amounts of foods containing these chemicals are consumed on a regular basis over years. Children can be curiously affected by such foods that it can even be noticed, children deal less food so it takes less to see the effects of such foods. Sugar causes hyper activity as well as other sugar based products, there are also concerns that the active compounds found in additives such as MSG can alter the brain chemistry to the point a person will be craving for this position food without understanding that they were actually craving for the ingredient in that food. This talent affect children more severely because as they are developing they superpower become more prone to simply buying these foods over full nutritional foods that they require. mountain prone to stress eating will be more likely to want to eat products containing, high sugar national and foods containing richer and stronger flavours, which many additives were designed to simulate. In my opinion it is not worth it to satisfy foods with ingredients that can be potentially harmful with just having this advantage that they can stay for longer or taste more stronger. The best theme would by minimising the intake of foods containing these chemicals to only required mass their body needs. People in around developed countries are aware of what is in the food they buy and the daily amount required but it still treat not help the growing population of obesity in most countries. It should also be noted that additives were disqualified from many markets through out their short period of existence because they were considered potentially harmful and those considered vital were always replaced by new.http//foodmatters.tv/articles-1/top-10-food-additives-to-avoidhttp//en.wikipedia.org/wiki/Food_additivehttp//www.bbc.co.uk/health/physical_health/conditions/food_additives.sh tmlhttp//www.wholevegan.com/food_additives.htmlhttp//cdn.zentrum-der-gesundheit.de/images/titelbild/vanillin-ia.jpghttp//www.liquorpress.com/wp-content/uploads/2011/03/van.jpghttp//en.wikipedia.org/wiki/Cinnamonhttp//en.wikipedia.org/wiki/Ethyl_cinnamateHealth Benefits of Cinnamonhttp//www.bmrb.wisc.edu/metabolomics/mol_summary/show_data.php?molName=methyl_3_4_5_trimethoxy_cinnamateid=bmse010223