What are Food Additives?

    Food additives, or preservatives, are things added to foods that preserve appearance, reduce foodborne illness, and make transportation of products easier. FDA regulations are placed on additives to only allow a certain amount to be added to foods and clear rules on how they must be on food labels.  

pH Control Agents 

    Ingredients that help with keeping foods alkalinity or acidity. These can change taste, texture, and safety of the food. The most common agents that are found in jams, candies, gelatins, and even ice cream are citric acid, sodium citrate, and acetic acid. Adipic acid is used in fruit drinks and lactic acid is used in cheese making.  

Anti-caking Agents 

    Used in the prevention of sticking, lumping, or caking, anti-caking agents are added to ingredients like sugar products, flour, powdered milk, baking and egg mixes. Some of the additives include stearic acid, silicon dioxide, and calcium phosphate.  

Emulsifiers 

    An emulsifier is used as a binder and keeps oil and water mixed. Eggs and soybeans contain lecithin which is a common emulsifier in the food supply. Products such as mayonnaise, vinaigrettes, and milk are emulsion foods. Emulsifiers, such as sodium stearyl lactylate, are used in dried, liquid or frozen egg whites and commercial bread doughs.  

Humectants 

    Honey, glycerin, and sugar polyols are added to keep foods moist. Polyols are low-calorie sweeteners that are used in candies, low-calorie foods, and sugar-free gum.  

Stabilizers, Thickeners, and Gelling Agents   

    These additives help with the stability and texture of the food product by reducing the settling of ingredients, separation of emulsions, and ice crystal formation. There are many kinds of thickeners such as arrowroot, guar, collagen, agar-agar, xanthan gum. 

Leavening Agent 

    Ingredients such as yeast, buttermilk, and baking powder are added to batters and doughs and help increase volume while adding to the texture of the product. Leavening agents are found in baked goods such as biscuits, cookies, and muffins.  

 

Source: https://www.eatright.org/health/wellness/nutrition-panels-and-food-labels/what-are-food-additives  

Sun-Dried Tomato-Olive Hummus Recipe

Ingredients 

2 15-ounce cans chickpeas, drained 
½ cup plain low-fat yogurt 
¼ cup freshly-squeezed lemon juice 
2 tablespoons olive oil 
2 cloves garlic, chopped 
1 teaspoon cumin 
½ cup finely-chopped sun-dried tomatoes (not packed in oil) 
¼ cup sliced kalamata olives 
2 tablespoons chopped fresh cilantro or Italian (flat) parsley 
2 tablespoons pine nuts, for garnish (optional) 
1 teaspoon paprika (optional) 

 

Directions 

Before you begin: Wash your hands. 

1. In a food processor or blender, combine chickpeas, yogurt, lemon juice, olive oil, garlic and cumin. Process until smooth. Consistency should be smooth but not runny. 

2. Stir in tomatoes, olives and cilantro. 

3. Refrigerate for 1 hour or longer to allow flavors to blend and develop. 

4. To serve, top with pine nuts and/or paprika, if desired. 

 

Nutrition Information 

Serving Size: ¼ cup 
Calories: 100; Calories from fat: 30; Total fat: 3.5g; Saturated fat: 0g; Trans fat: 0g; Cholesterol: 0mg; Sodium 210mg; Total carbohydrate: 13g; Dietary fiber: 3g; Sugars: 2g; Protein 4g 

 

Source: https://www.eatright.org/recipes/snacks-and-sides/sun-dried-tomato-olive-hummus-recipe  

Bison: A Healthier Red Meat

    Despite populating North America for hundreds of years, bison is a relatively new dinner staple in the US. Bison in stews, burgers and other dishes are becoming more common across the country because of its low saturated fat profile, which can help reduce the risk of heart disease. A 3 ounce bison burger has 152 calories, 7 grams of fat of which only 3 are saturated fat. It is relatively low in cholesterol (60mg) and is a good source of iron and vitamin B12. Bison can be overcooked easily because it is leaner than other red meat. Less tender cuts such as brisket are best prepared by braising or stewing, while thin cuts such as sirloin tip and inside round steak are best with broiling, grilling, or pan frying. Ground bison can be substituted in dishes such as meatballs, hamburgers, and chili. To purchase bison, look at farmer's markets or specialty stores, as well as online. Raw ground bison should be used or frozen within 2 days and can be kept frozen for up to 4 months. Large cuts should be used or frozen within 3 to 5 days and can be kept frozen for up to 9 months.   

 

Source: https://www.eatright.org/food/food-groups/protein-foods/bison-a-healthier-red-meat