PROCESSED FOODS

We would like to express our gratitude to our SCIENCE AND LIFE TEACHER MS.JASMEET KAUR for

the useful comments, remarks and engagement through the learning process of this master thesis. We would like to thank our loved ones, who have supported us throughout entire process, both by

keeping us harmonious and helping us putting pieces together. We will be grateful forever for your love.

ACKNOWLEDGEMENT

CONTENTSWhat are processed foods?Why processed foods(importance)?Why not these(harmful effects)?Nutritional value in processed foods.What are preservatives?Macro and micro nutrients.

CONTENTS Processed food items:1. Dairy milk chocolate2. Pepsi3. Lays4. Amul processed cheese5. Tops mango pickles6. Tropicana orange juice7. Kelloggs cornflakes8. Fruit jams9. Fruit juices10. Oatmeal11. Mustard12. Yogurt13. Frooti14. Milk15. Ketchup

OBJECTIVE OF STUDYTo survey 15 processed food items for their

availability of macro and micro nutrients with special focus on kind of preservatives used.

Thus, we learnt what processed food are, their advantages and disadvantages, what are preservatives and what are food stuff made of and their classification on basis of macro and micro nutrients present. Also, surveying these helped us in making a more healthier choice keeping in mind their nutrition contents and preservatives used.

WHAT ARE PROCESSED FOODS?

Processed foods refers to those food items that are packaged in boxes, cans or bags. These foods need to be processed extensively to be edible and are not found as is in nature. In addition to going through many complex processing steps, processed foods often contain additives, artificial flavorings and other chemical ingredients.

WHY PROCESSED FOODS?Advantages of using processed foods are:1. We get food materials out of season.2. It prevents spoilage of food stuff.3. It enables the availability of food

material at distant places.4. Storage period increases.

IMPORTANCE OF PROCESSED FOOD 1. It helps to preserve food

& extend the shelf life. 2. Many foods are inedible unless processed in some manner (coffee, cocoa. 3. Some foods would be difficult for the consumer to make themselves (how many of us could make olive oil, butter, etc.). 4. Food processing such as pasteurization destroys toxins that could make us sick. 5. The processing of food allows it to be packaged, shipped long distances, and used in many unusual circumstances (freeze drying for camping foods, military use, etc.)

WHY NOT THESE?The following are the disadvantages of

using processed food items:1. Processed food-stuffs often lose

nutrients.2. It results in loss of iron and vitamin B.3. There is loss in weight and nutrients.4. The original taste changes to some

extent.

HARMFUL EFFECT OF EATING PROCESSED FOOD Preservatives in foods are designed to prevent bacteria growth and

spoilage, but sometimes they can also prevent you from enjoying good health. While the effects of food preservatives on the body can vary with age and health status, looking into the potential harmful effects of preservatives in foods may help you reclaim good health and protect your personal well-being against toxic damage.

HEART DAMAGE Studies of heart tissue reviewed by InChem have showed that food

preservatives can weaken heart tissues. According to laboratory research, rats who consumed the highest levels of food preservatives showed the highest levels of heart damage over time.

CANCER One of the most serious harmful effects of preservatives in foods is

their ability to transform into carcinogens when digested. According to InChem, nitrosamines, which include nitrites and nitrates, interact with stomach and gastric acids to form cancer-causing agents.

NUTRIONAL VALUE IN PROCESSED FOODS

Processed foods items have longer shelf lives and require less preparation than many fresh alternatives, making them an attractive choice for busy consumers. Although processed foods can be used to make fast, easy meals, they tend to be less nutritious than fresh or homemade foods.

The nutrient value of food can be changed by the way it is processed, cooked and stored. Food processing can destroy the water-soluble B-group and C vitamins, thus the nutritional value deteriorates.

WHAT ARE PRESERVATIVES?A preservative is a naturally occurring or

synthetically produced substance that is added to products such as food stuff, to prevent their spoilage, or to retain their nutritional value and/or flavor for a longer period. The basic approach is to eliminate microorganisms from the food and prevent their regrowth. This is achieved by methods such as a high concentration of salt, or reducing the water content. This inhibits spoilage of the food item by microbial growth.

MICRO AND MACRO NUTRIENTS

WHAT ARE MICRO AND MACRO NUTRIENTS ?

1. MICRO NUTRIENTS:-Micronutrients are essential elements needed by life in small quantities. They include microminerals and Vitamins. 

Microminerals or trace elements include at least iron, cobalt, chromium, copper, iodine, manganese, selenium, zinc, and molybdenum. They are dietary minerals needed by the human body in very small quantities (generally less than 100mg/day) as opposed to macrominerals which are required in larger quantities. Note that the use of the term "mineral" here is distinct from the usage in the geological sciences. 

Vitamins are organic chemicals that a given living organism requires in trace quantities for good health, but which the organism cannot synthesize, and therefore must obtain from its diet. 

MACRO NUTRIENTS:-

2. Macronutrient (nutrition), either a carbohydrate, protein, or fat Macronutrient (ecology), an essential chemical element needed by all life in large quantities for it to function normally 

In nutrition, macronutrients are those nutrients that together provide the vast majority of metabolic energy to an organism. The three main macronutrients are carbohydrates, proteins, and fat. Others include alcohol and organic acids. They are distinguished from micronutrients such as vitamins and minerals necessary in small amounts to maintain health but not to provide energy. 

macronutrient in ecology is an essential chemical element needed in large quantities by all living things in order to function normally. They include the nonmetallic "big six:" carbon, hydrogen, nitrogen, oxygen, phosphorus, and sulfur. Occasionally, the macrominerals are included in the definition, but are usually excluded in scientific discussion. 

The other macronutrients are the metals sodium, magnesium, potassium, calcium, manganese, iron, copper, zinc and molybdenum. 

USES OF MICRO NUTRIENTS Even though micronutrients are required in minute quantities, they are

essential for healthy plant growth & profitable crop production. ALPINE micronutrients provide an economical source for correcting nutrient deficiencies & improving plant health. ALPINE micronutrients are fully chelated & can be used in both foliar & soil applied applications.

BORON (B) SUGAR MOVER

Boron moves plant sugars up and down the plant daily. During the night time, Boron moves plant sugars from the plant to feed the root system, which in turn feeds the soil biology. During night, the soil biology exudes food for the roots and then Boron moves this food from the roots up into the plant during the day.

CELL DEVELOPMENTBoron functions in plants in the differentiation of meristematic cells. Without Boron, cells may continue to divide, but structural components are not differentiated. Missing florets (seeds) in timothy and alfalfa heads. Larger cereal heads and fuller Canola & legume pods.

ZINC (Zn) FLOWER FORMTION

Zinc is crucial in flower formation. i.e. Canola. Zinc acts like “Antifreeze” in the plant to give early and late frost protection. Zinc controls the synthesis of many plant growth regulators. Animals deficient in Zinc require twice as much feed to attain the same weight. Zinc is unavailable in high pH soils. Zinc improves germination rate and plant vigor.

  MOLYBDENUM (Mo) PLANT NODULATION

The most misunderstood micronutrient, but one of the most important. Without Moly – plants cannot transform nitrogen into amino acids and legumes cannot symbiotically fix atmospheric NITROGEN. Moly is very important for plant nodulation (Peas, Beans, Alfalfa).

IRON (Fe) CHLOROPHYLL FORMATION

Iron is required for the formation of chlorophyll in the plant. Iron is essential for plant respiration, photo-synthesis and symbiotic nitrogen fixation. Iron along with Molybdenum help plants fix atmospheric NITROGEN out of the air. Also keep in mind that the air is 78% Nitrogen & all plants can fix Nitrogen out of the air. Most soils in Western Canada are sufficient in iron.

USES OF MACRO NUTRIENTS SUPLLY ENERGY:-Although each of

these macronutrients supplies the energy needed to run body functions, the amount of energy that each provides varies.

Carbohydrates and proteins each provide 17kJ/g whereas fats provide 37kJ/g. 1 kilojoule (kJ) = 1000 joules.

4.2 joules is the energy needed to raise the temperature of 1g of water by 1°C.

Nutritional research evidence shows that the relative proportion of energy-giving foods in the diet can increase or decrease the likelihood of problems such as heart disease. A balance of energy-giving nutrients is suggested.

For example, if an active teenager’s energy requirements are around 12,000kJ per day, an intake for energy purposes of about 388g of carbohydrate along with some protein(110g) and fat (97g) would meet this need. These values equate approximately to 55% of energy needed from carbohydrate, 30% from fats and 15% from protein.

WE NEED CARBOHYDRATES:- Carbohydrates, in the form of starches and sugars, are the macronutrients required in the largest amounts. When eaten and broken down, carbohydrates provide the major source of energy to fuel our daily activities. It is recommended that carbohydrates should supply 45–65% of our total daily energy needs.

Some of the carbohydrate we consume is converted into a type of starch known as glycogen, which is stored in the liver and muscles for later use as an energy source

WE NEED PROTEINS:-The proteins we consume as part of our diet are broken down in the gut to amino acids. The body can then use these amino acids in 3 main ways:

As ‘building blocks’ in the production of ‘new’ proteins needed forgrowth and repair of tissues, making essential hormones and enzymes and supporting immune function.

As an energy source. As starting materials in the production of other compounds needed

by the body. All the proteins in the body are made up of arrangements of up to

20 different amino acids. Eight of these amino acids are described as ‘essential’, which means that the food we eat must contain proteins capable of supplying them. The other amino acids can be synthesised by the liver if not provided by the diet.

Some of the processed food items and the preservatives present in them are discussed as

follows:

PROCESSED FOODS

TYPICAL VALUES PER 100G

Energy (KJ)…………………………………………………………………………………2205kJEnergy(Kcal)………………………………………………………………………………530kcalProtein(MICRO)………………………………………………………………………….7.5gCarbohydrate(MACRO)……………………………………………………………..57.0g(of which sugar)………………………………………………………………………….56.7gTotal Fat(MACRO)………………………………………………………………………29.8g(of which saturated fat)(MACRO)………………………………………………18.4gFibre(MICRO)…………………………………………………………………………….0.7gSodium*(MICRO)……………………………………………………………………….0.09g*Equivalent as salt……………………………………………………………………….0.23g

CADBURY DAIRY MILK

PROPANOIC ACID:

Propanoic acid is a naturally occurring carboxylic acid with chemical formula CH3CH2COOH. It is a clear liquid with a pungent odor. The anion CH3CH2COO− as well as the salts and esters of propanoic acid are known as propanoates. 

Formula: C3H6O2 Density: 990.00 kg /m³ Boiling point: 141 °C Molar mass: 74.07854 g/mol IUPAC ID: propanoic acid Melting point: -21 °C

PRESERVATIVES USED

PEPSI : NUTRITION FACTS

Learn about serving sizes.

8 fl oz

%DV*

20 fl oz

%DV*

Calories 100 - 250 -

Total Fat (g)- MICRO 0 0 0 0

Sodium (mg)- MACRO 20 1 55 2Total Carbs (g)- MACRO 28 9 69 23

Sugars (g)- MACRO 28 - 69 -

Protein (g)- MICRO 0 - 0 -

SODIUM BENZOATE:

Sodium benzoate has the chemical formula NaC7H5O2; it is a widely used food preservative, with E number E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water.

Melting point: 300 °C Molar mass: 144.11 g/mol Density: 1.50 g/cm³

PRESERVATIVES USED

Calories 97

Sodium (MACRO) 99 mg

Total fat (MACRO) 6 g

Potassium (MACRO) 350 mg

Saturated 1 g

Total Carbs (MACRO) 10 g

Polyunsaturated (MICRO) 0 g

Dietary Fibres(MICRO) 0 g

Monounsaturated (MICRO) 0 g

Sugars (MICRO) 0 g

Trans(MICRO) 0 g

Protein (MICRO) 0 g

Cholesterol (MICRO) 0 mgVitamin A (MICRO) 0 %

Calcium(MICRO) 0 %

Vitamin C (MACRO) 10 %

Iron (MICRO) 2 %

LAYS : NUTRITION FACTS

AMUL PROCESSED CHEESEProduct Name Amul Processed Cheese

Description Amul Pasteurised Processed Cheddar Cheese is made from Cheese, Sodium Citrate, Common Salt, Citric Acid, permitted natural colour - Annatto. Emulsifier and Class II preservatives. It is made from graded cow/buffalo milk using microbial rennet. The product meets BIS specification No.IS:2785.

Packing Cheese Block( 200g,400g, 1 kg)Cheese Tins (400g NEOE,EOE),EOE tin has an easy open endCheese Slices (200g,400g,750g), Amul A+ Cheese Slices 200gCheese Chiplets (200g, 500g and 1 kg)

PRODUCT SPECIFICATIONS

Composition

Fat 26% Moisture 45% (approx)Proteins 20% Added salt 2.5%

Nutritional Information Energy, kcal 314

Energy from Fat, kcal 234Total Fat, g(MACRO) 26Saturated fat,g 16Cholesterol, mg (LIPID FAT) 70

Protein, g(MACRO) 20Sodium, mg(MACRO) 1400Calcium, mg(MACRO) 343Vitamin A ,mcg (MICRO) 51

Not a significant source of Vitamin C, Iron and Dietary fiber.*Approx. values

PRESERVATIVES USEDNICIN is the preservative used in

processed cheese. It can be used in specialty applications.

POTASSIUM SORBATE, SORBIC ACID: With a pH above 5.0, potassium sorbate or sorbic acid are usually the preservatives of choice for processed cheese.

TOPS MANGO PICKLESCalorific Value 149.0 KcalCalories From Fat (UNIT OF ENERGY)

63 Kcal

Per 100g (approx.)

Total Fat(MACRO) 7.0 gSaturated Fat (INCREASE HEART DISEASE)

0.74 g

Cholesterol(LIPID FAT) NilPolyunsaturated Fatty Acid 2.27 gMonounsaturated Fatty Acid 3.92 gTrans Fatty Acid NilProtein (NX6.25) (MACRO) 1.4 gCarbohydrates (MACRO) 20.2 gSodium (MACRO) 5850 mgVitamin A(MICRO) 1726.2 ugVitamin C(MICRO) 0.72 mg

PRESERVATIVES USEDThe preservative added to the pickle are

SALT ,VINEGAR, OIL & SUGAR if you want to keep it for long time as they disconnect the contact btw air and food product, sugar & salt consume water which a food product contains so it acts as a good preservative but should not be added in extreme which spoils the pickle's taste.

SODIUM BICARBONATE is also used as a preservative in pickles.

TROPICANA ORANGE JUICE

MICROMICRO

MACROMACRO

MACROMACRO

MACRO

Pure JuiceTropicana's Pure line of orange juices contains nothing but pure Valencia orange juice, squeezed right from the fruit and pasteurized for safety. This orange juice comes with or without pulp. There are also a few other fruit juice flavors in this line, such as mango and grapefruit. All juices in this line contain nothing but the pure juices of the fruits used and

advertised on the label. Nonenriched Tropicana Pure Premium is also made of pure orange juice, though the oranges used for the juice are not all Valencia oranges. Calcium Hydroxide

Calcium-enriched Tropicana orange juices contain calcium hydroxide that meets 35 percent of the recommended daily amount of calcium for an average adult in each serving.

Tropicana Pure Premium Calcium and Tropicana Pure Premium Calcium + Vitamin D are the two main orange juices containing this ingredient.

Vitamin D3Tropicana Pure Premium juices that advertise being enriched with vitamin D all contain 25

percent of the recommended daily allowance for vitamin D in an average healthy adult. Fish Oil and Fish Gelatin

Tropicana Pure Premium Healthy Heart contains fish oil and fish gelatin which provide the omega-3 fatty acids the label touts. While healthy for most, this is a juice to stay away

from for people with fish allergies.

INGREDIENTS USED IN JUICE

Ascorbic AcidAscorbic acid, otherwise known as vitamin C, is added to some

formulations, such as Tropicana Pure Premium Antioxidant Advantage.

Vitamin E AcetateVitamin E acetate is added to Tropicana Pure Premium

Antioxidant Advantage to increase the antioxidant content of the juice.

Calcium CitrateCalcium citrate is added to the Tropicana Pure Premium Low

Acid orange juice in order to aid the stomach in processing the acid that remains in the juice.

Beta CaroteneBeta carotene is added to several formulations of Tropicana

juice including Tropicana Pure Premium Low Acid and Tropicana Pure Premium Healthy Kids.

Malic and Citric AcidMalic and citric acid are present in many Tropicana orange

juices, especially the calcium and vitamin D-enriched varieties. These acids often lend a tart taste to the juice.

KELLOGG’S CORN FLAKES

MICROMICROMICRO

MACRO

MACROMACRO

MACRO

Ascorbic AcidAscorbic acid, more commonly known as vitamin C, is one of the minor ingredients of Kellogg's fruit snacks, making up less than 2% of its total composition. Vitamin C's anti-

oxidant properties also make it effective as a preservative.

Sodium CitrateSodium citrate is the salt associated with citric acid. As a

food additive, it functions both as a flavor enhancer (it has a tart, citric taste) and preservative. By weight, it is the second-to-least common ingredient in Kellogg's fruit

snacks.Other Ingredients

While Kellogg's fruit snacks only contain two preservatives, other ingredients include corn syrup (the chief ingredient), sugar, food coloring, and gelatin.

PRESERVATIVES USED

FRUIT JAM

CarbohydratesProteinsFats (saturated

fat ,trans fat )

Sodium

Macro nutrients Micro nutrients

SODIUM BENZOATE : The sodium salt of benzoic acid, sodium benzoate fulfils an antibacterial and antifungal role, and to disguise taste, as of poor-quality food.  Sodium benzoate is a type of preservative commonly used in fruit pies, jams, beverages, salads, relishes and sauerkraut. These are foods that have an acidic pH. Sodium benzoate combines with water to produce benzoic acid, which is the active form of the preservative.

It is known to causes nettle rash and aggravate asthma. Suspected to be a neurotoxic hazard.

PRESERVATIVE USED

BROWN BREAD : NUTRITION FACTS

CarbohydratesFatsProteins

Sodium

Macro nutrients

Micro nutrients

CALCIUM PROPIONATE:Calcium propionate is the calcium salt of

propionic acid, E280. It is used as an antimicrobial agent in bread to prevent

germination of some types of bacteria which causes sticky yellow patches to occur. Typical

products include bakery products, dairy products.  Can cause symptoms similar to a

gall bladder attack.

PRESERVATIVE USED

FRUIT JUICES : NUTRITION FACTS

FatsCarbohydratesProteins

SodiumPotassiumVitamin c ThiaminNiacin (vitamin

b3)Folate (vitamin

b9)

Macro nutrients

Micro nutrients

Sodium sulphite : Sodium sulfite is a soluble sodium salt of sulfurous acid with the chemical formula Na2SO3. It is a product of sulfur dioxide scrubbing, a part of the flue-gas desulfurization process.

Over exposure to sulphites in food may cause an asthmatic attack, or cause gastric irritation.

PRESERVATIVE USED

Oatmeal, also known as white oats, is ground oat groats (i.e., grains, as in oat-meal, cf. cornmeal, peasemeal, etc.), or a porridge made from oats (also called oatmeal cereal orstirabout). Oatmeal can also be ground oats, steel-cut oats, crushed oats, or rolled oats.

OATMEAL

NUTRITIONAL VALUE A half-cup serving of a leading brand of quick oats (cooked with milk)

contains the following: 190 calories 27 grams of carbohydrates 4 grams of fiber 5 grams of protein 3 grams of fat (.5 gram saturated) 10 percent daily value (DV) of iron Oatmeal can be rich in other minerals. The same cup of plain, instant

oatmeal contains: 25 percent DV of magnesium 30 percent DV of phosphorous Significant amounts of selenium, copper and manganese

PRESERVATIVES USED

There are no such preservatives added to oatmeal.  The oatmeal is typically with added natural or unnatural flavorings, salt, sugar, and in some cases, preservatives. oatmeal contains a wide array of vitamins, minerals and antioxidants and is a good source of protein, complex carbohydrates and iron.

MUSTARD Mustard is a condiment made from the 

seeds of a mustard plant (white or yellow mustard, Sinapis hirta; brown or Indian mustard, Brassica juncea; or black mustard, B. nigra). The whole, ground, cracked, or bruised mustard seeds are mixed with water, salt, lemon juice, or other liquids, and sometimes other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown.

NUTRITIONAL VALUENutritional value per 100 g (3.5 oz)Energy=276 kJ (66 kcal) (macro)Carbohydrates=8 g(macro)Sugars=3 g (micro)Dietary fiber=3 g (micro)Fat=3 g (micro)Protein=4 g (micro)Magnesium=49 mg (14%)(micro)Sodium=1120 mg (75%)(micro)

FLAVORS AND CAUSES The mustard plant ingredient itself has a sharp, hot, pungent flavor. Grinding and mixing mustard seeds with water causes a chemical reaction

between two compounds in the seed: the enzyme myrosinase and various glucosinolates such as sinigrin, myrosin, and sinalbin. The myrosinase enzyme turns the glucosinolates into various isothiocyanate compounds known generally as mustard oil. The concentrations of different glucosinolates in mustard plant varieties, and the different isothiocyanates that are produced, make different flavors and intensities.

allyl isothiocyanate and 4-hydroxybenzyl isothiocyanate are responsible for the sharp hot pungent sensation in mustards and in horseradish, wasabi, and garlic. This is because it stimulates the heat and acidity sensing TRPV ion channel TRPV1 on nociceptors (pain sensing nerve cells) in the mouth and nasal passages. The heat of prepared mustard can dissipate with time.[20] This is due to gradual chemical break-up of 4-hydroxybenzyl isothiocyanate.

The sulfoxide unit in sulforaphane is structurally similar to a thiol which yields onion or garlic-like odors.

YOGURT

Yogurt or yoghurt or yoghourt is a fermented milk product (soy milk, nut milks such as almond milk, and coconut milk can also be used) produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang.

NUTRITIONAL VALUENutritional value per 100 g (3.5 oz) Energy=257 kJ (61 kcal) (macro) Carbohydrates=4.7 g (macro)-Sugars=4.7 g (*) (macro) Fat=3.3 g(micro) - saturated=2.1 g-Monounsaturated=0.9 g Protein=3.5 g Vitamin A= equiv.27 μg (3%) Riboflavin (vit. B2)=0.14 mg (12%)(micro) Calcium=121 mg (12%)(micro)

PRESERVATIVES USED

Preservatives are added to improve yoghurt consistency. These are generally additives, which prolong the life span of foods and drinks by preventing micro-organisms attack.

Ascorbic acid and its derivatives are added to milk and yoghurt to inhibit the rancidity and spoilage rate of the yoghurt.

Likewise Ninsin is used in preserving yoghurt, as it prevent the growth of vegetable bacterial cells and end pores that are responsible for gas formation by clostridium spp which may cause the yoghurt packages to expand or burst. 

A culture of Lactoperioxidase is also used to preserve yoghurt because it damages the inner membrane of bacteria. Most preservatives are readily available since they can be synthesized in the laboratories.This work is however aimed at studying the effect of preservatives on yoghurt produced from Soya beans; and majorly focuses on the following specific objectives:• Production of the Soya milk from the Soya beans;• Preparation of the starter culture;• Conversion of the milk produced to yoghurt;• Application of the preservatives on the yoghurt;• Estimation of the best (optimum) concentration level required to preserve the yoghurt.

FROOTI :NUTRIENTS% Daily Value*

Total Fat(macro) 0.2 g0 %

Total Carbohydrate(macro)16 g 5 %

   Sugars 13 g

(macro)Protein < 1 g1 %

Vitamin A(micro) 120 %

Calcium 13 %

FROOTI: PRESERVATIVES

Preservatives are used to help keep food safe for longer. Sugar, salt and vinegar are still used to preserve some foods, but most people tend to think of preservatives only as chemicals. Any processed food with a long shelf-life is likely to include preservatives, unless another way of keeping it has been used; such as freezing, canning or drying.

There are preservatives that are commonly used in frooti. Extensive scientific research has been – and is still – conducted to make sure that food safety is not compromised.

The main preservatives in fruit juices are: Sulphur Dioxide, Potassium Sorbate, Sodium Benzoate and Natamycin and by law, must be declared on the product label.

MILK: NUTRITIONAL VALUE

1 % Daily Value*Total Fat(macro) 1 g

1 1%Saturated fat 0.6 g

1 3%Polyunsaturated fat 0 g

Monounsaturated fat 0.3 g

Cholesterol 5 mg2 1%

Sodium 44 mg2 1%

Potassium(macro) 150 mg2 4%

Total Carbohydrate(macro) 5 g

2 1%Dietary fiber 0 g

3 0%Sugar 5 g

Protein(macro) 3.4 g3 6%

Vitamin A(micro)3 0%

Vitamin C(micro)3 0%

Calcium(macro)4 12%

Iron(micro)4 0%

MILK:PRESERVATIVESAccording to Dairy Farmers of America, milk sold for

public consumption does not contain preservatives. Instead, pathogens and harmful bacteria are controlled by combination of heat treatment (pasteurization), refrigeration and protection from light. Additionally, most milk sold for public consumption is homogenized, which prevents the creme from separating. However, preservatives are used in dairy heard improvement milk samples when refrigeration is not practical. In fact, their use is required under these circumstances in most states. Some of these preservatives are toxic, and milk that contains these preservatives is not meant for human consumption.

Potassium Dichromate Potassium Dichromate is a low-cost preservative that

has color to indicate its presence in the milk. It is easily dispersed throughout the milk sample. It is a toxic substance that tends to deteriorate the fat in samples, and also pollutes the sewer system.

Bronopol Bronopol is a low-cost preservative that is easily

dispersed through milk samples. It has low toxicity levels. Bronopol must be stored under dry conditions, and does not prevent the growth of yeast in unrefrigerated samples.

KETCHUP:NUTRITIONAL VALUECalories 112

% Daily Value*Total Fat(macro) 0.2 g

0%Saturated fat 0 g

0%Polyunsaturated fat 0.1 g

Monounsaturated fat 0.1 g

Cholesterol 0 mg0%

Sodium 907 mg37%

Potassium(macro) 315 mg

9%Total Carbohydrate(macro) 26 g

8%

Dietary fiber 0.3 g1%

Sugar 22 g

Protein(macro) 1.2 g2%

Vitamin A(micro)10%

Vitamin C(micro)6%

Calcium1%

Iron(micro)2%

Vitamin B-6(micro)10%

Vitamin B-12(micro)0%

Magnesium(macro)3%

KETCHUP: PRESERVATIVES In the late 1800s and early into the twentieth century, commercially-made tomato ketchup was confronted with many

of the same issues then affecting other foods produced by professional manufacturers, some of whom were rather less professional than could be desired. Boric acid, benzoic acid and sodium benzoate, once widely used as preservatives in

ketchup, were increasingly believed to produce adverse health effects. Ketchups were made from rotted, decomposed or

unripe tomatoes; some contained artificial coloring, which was often based on coal-tar. They contained starches or other

unsuitable ingredients, such as pumpkin. The passage of the Pure Food and Drugs Act, in 1906, was a big first step in

forcing tomato ketchup manufacturers to clean up their act.

www.google.comwww.wikipedia.com

Brunch magazine (Hindustan times)

BIBLIOGRAPHY

GROUP EFFORTS BY:CLASS.... BCOM(H)-B:-

HIMANI GUPTA…131106MEGHNA SETHI…131229AMAN AGGARWAL…131311KANIKA BANSAL… 131593RINCHEN WANGAIL…131614INMEET BAWEJA…131618