Additives is “any substance the intended use of which result or may reasonably be expected to result directly or indirectly in its becoming a component or otherwise affecting the characteristics of any food”
(United States Government 1981).
Additives is any substance not commonly regarded or used as a food, which is added to or used in or on food at any stage to affect its keeping qualities, odaur, alkalinity or acidity or to serve any other technological function in relation to food (food labeling Regulations 1984)
TABLE OF CONTENT
Approval page
Title page
Dedication
Certification
Acknowledgement
Table of content
CHAPTER ONE
1.0Introduction
CHAPTER TWO:LITERATURE REVIEW
2.0What are Food Additives and Preservatives
2.1classifications of food additives and preservatives
2.2important of food additives and preservatives
2.3Additives, preservatives and their uses
2.4Why do we use additives in food and general principles governing their uses
2.5Role of some common additives in food
2.6Choice and economic consideration of additives
2.7Processing and preservation methods
2.8Nutritive value of processed food and nutritional losses in food processing
2.9Reason for processing food and effect of processing on the food product
CHAPTER THREE
3.0Why do we preserve food and factors affecting the choice of a preservation process
3.1Ways of preserving food
3.2Purpose of preservation
3.3Needs and benefits of food additives and preservatives; used in food processing and preservations.
CHAPTER FOUR
Recommendation
Conclusion
References
