Учебный текст "Additives" и презентация, включающая упражнения на присвоение данного текста.
презентация к уроку по английскому языку (11 класс) по теме

Additives

1. For centuries, additives have served useful functions in a variety of foods. Our ancestors used salt to preserve meat and fish, added herbs and spices to improve the flavor of foods, preserved fruit with sugar, and pickled cucumbers in a vinegar solution. Consumers demanded a food supply that should be flavorful, nutritious, safe, convenient, colorful and affordable. Nowadays, food additives and advances in technology help make that possible.

2. Additives perform a variety of useful functions in foods that consumers often take for granted. Some additives could be eliminated if we were willing to grow our own food, harvest and grind it, spend many hours cooking and canning, or accept increased risks of food spoilage. But most consumers today rely on the many technological and convenient benefits that additives provide.        

Following are some reasons why ingredients are added to foods: to maintain or improve safety and freshness, to improve or maintain nutritional value, to improve taste, texture and appearance.

3. In its broadest sense, a food additive is any substance added to food. Legally, the term refers to "any substance the intended use of which affects the characteristics of any food." This definition includes any substance used in the production, processing, treatment, packaging, transportation or storage of food. Generally, there are two types of additives. The first includes those additives whose use mustn’t be preceded by governmental permission. The other type includes additives whose use needs governmental approval depending on whether it causes side effects when combined with other additives.

4. A color additive is any dye, pigment or substance which when added or applied to a food, drug or cosmetic, or to the human body, is capable (alone or through reactions with other substances) of imparting color. They are used in foods for many reasons: 1) to offset color loss due to exposure to light, air, temperature extremes, moisture and storage conditions; 2) to correct natural variations in color; 3) to enhance colors that occur naturally; and 4) to provide color to colorless and "fun" foods. Without color additives, colas wouldn't be brown, margarine wouldn't be yellow and mint ice cream wouldn't be green. Color additives are now recognized as an important part of practically all processed foods we eat.