CHEMICALS FOR CONSUMERS

Competency:
The learner should be able to appreciate that the products used in everyday life exist as chemicals and
some of them can be prepared at home or in the laboratory.
Introduction.
In our everyday life there are numerous chemicals that we use for different purposes. These chemicals can
be obtained from the environment while some can be manufactured from industries and put onto markets.
There are very many groups of these chemicals but we shall talk about the common ones that include
detergents, drugs and food additives.
In Uganda, the Uganda National Bureau of Standards (UNBS) is responsible for testing and establishing
compliance with specifications and regulation of chemical limits in products such as perfumes and flavors,
cosmetics, pharmaceutical products, detergents and household chemicals.

1. Food additives.
Food additives are substances intentionally added to food to;
i) Improve safety and increase shelf life e.g., preservatives
ii) Enhance sensory qualities e.g., color, taste and flavor
iii) Improve processing and handling e.g., stabilizers, emulsifiers etc

Food additives can be natural or synthetic(artificial)

Natural food additives are substances derived from natural sources such as plants and animals or
minerals. They are used to enhance the flavor, appearance, shelf life of food.

Common categories

 Colorants like tomatoes, red pepper chili, beetroot, tomatoes, red pepper, turmeric chlorophyl etc.
 Flavouring agents like onions, tomatoes, red pepper chili, pepper mint, green pepper garlic, ginger
etc.
 Preservatives like salt, honey, vinegar
 Anti-oxidants like ascorbic acid in citrus fruits, vitamin E found in nuts, spinach and vegetables,
lutein and zeaxanthins in leafy vegetables, polyphenols found in fruits, vegetables etc
 Emulsifiers and stabilizers like lecithin from soy or eggs, pectin found in fruits, gelatin from animal
collagen
 Sweeteners like honey
 Thickeners like starches (corn starch, arrowroot), gums (xanthan gum, agar, guar), proteins (gelatin,
egg white), pectin in fruits

Artificial food additives are synthetically produced substances that are not found in nature. They are
used for similar purpose as natural additives but are often more stable and cost effective.
Common Categories

 Colorants like red 40, yellow 5 and blue 1, tartrazine etc.

 Flavoring enhancers like monosodium glutamate.
 Sweeteners like aspartame, sucralose and saccharin
 Preservatives like sodium benzoate, sorbic acid
 Emulsifiers mono and diglycerides used in margarin and cream, polysorbates used in salad dressings
and ice cream etc.
 Anti-oxidants like butylated hydroxy anisole (BHA), butylated hydroxytoluene (BHT) etch
 Thickeners like carboxymethyl cellulose, methyl cellulose and modified starches

How food additives work

a. Preservatives
Preservatives are substances added to food to prevent spoilage and extend shelf life.
They work by inhibiting the growth of bacteria, molds, and yeasts, or by slowing down the chemical
changes that cause food to deteriorate.
Common preservatives include salt, sugar, and synthetic chemicals like sodium benzoate and potassium
sorbate

b. Antioxidants
Antioxidants prevent oxidation, a chemical reaction that can cause food to spoil and lose quality.
They work by neutralizing free radicals, which are unstable molecules that can damage cells and lead to
spoilage.
Common antioxidants include vitamins C and E, as well as synthetic compounds like butylated
hydroxytoluene (BHT) and butylated hydroxy anisole

c. Flavouring Agents
Flavouring agents enhance or impart flavor to food. They can be natural, derived from plants, animals, or
minerals, or artificial, created synthetically to mimic natural flavors.
These agents work by interacting with taste receptors on the tongue and olfactory receptors in the nose,
creating the perception of specific tastes and aromas

d. Stabilizers and Thickening Agents

Stabilizers and thickening agents improve the texture and consistency of food.
Stabilizers help maintain the uniform dispersion of ingredients, preventing separation.
Thickening agents increase the viscosity of food without altering its other properties.
Common examples include gelatin, pectin, and xanthan gum

e. Sweeteners
Sweeteners provide sweetness to food without the calories of sugar.
They can be natural, like stevia and honey, or artificial, like aspartame and sucralose.
Sweeteners work by binding to sweet taste receptors on the tongue, triggering the sensation of sweetness

f. Colorants
Colorants are used to add or restore color in food, making it more appealing.
Natural colorants are derived from sources like fruits, vegetables, and minerals, while artificial colorants
are synthetically produced.
They work by absorbing and reflecting specific wavelengths of light, which gives food its color
g. Emulsifiers
Emulsifiers help mix ingredients that normally don't combine well, such as oil and water.
They work by reducing the surface tension between the two substances, allowing them to form a stable
mixture. Common emulsifiers include lecithin from soy beans, mono- and diglycerides from fats, and
polysorbates,

Side effects and mitigations of food additives

Food additive Side effect Mitigation

Preservatives Some preservatives, like sulfites, can cause Check food labels for preservatives
allergic reactions in sensitive individuals. and avoid those that cause reactions.

Sulfites and benzoates can trigger asthma Opt for fresh or minimally processed
symptoms in susceptible people. foods to reduce exposure to
preservatives.
Some preservatives, like nitrates and
nitrites, have been linked to an increased Use natural preservatives like
risk of cancer vinegar, salt, and rosemary extract.

Antioxidants Some synthetic antioxidants, like BHA and Choose foods with natural
BHT, can cause allergic reactions. antioxidants like vitamin C and E.

There are concerns about the long-term Limit intake of processed foods
safety of some synthetic antioxidants containing synthetic antioxidants.

Flavouring Natural and artificial flavorings can cause Opt for natural flavorings and avoid
Agents allergic reactions in some individuals. artificial ones when possible.

Some artificial flavorings have been linked Keep track of any adverse reactions
to behavioral problems in children and avoid specific flavorings that
cause issues.

Stabilizers and Some stabilizers and thickeners, like Use natural thickeners like agar-agar,
Thickening carrageenan, can cause digestive problems. pectin, and gelatin.
Agents
Certain individuals may be allergic to Avoid products containing thickeners
specific thickeners. that cause adverse reactions

Sweeteners Some artificial sweeteners, like sorbitol and Use natural sweeteners like honey,
mannitol, can cause bloating and diarrhea. stevia, and maple syrup.

There are concerns about the long-term Limit intake of foods

safety of some artificial sweeteners.
 Colorants Some artificial colorants can cause allergic Choose foods with natural colorants
reactions. like beet juice, turmeric, and spinach
extract.
Certain artificial colorants have been linked
to hyperactivity in children Limit consumption of foods with
artificial colorants
Emulsifiers Some emulsifiers, like polysorbates, can Use natural emulsifiers like lecithin
cause digestive discomfort. and mustard.

There are concerns about the long-term Avoid products with synthetic
safety of some synthetic emulsifiers. emulsifiers that cause adverse
reactions

General Tips for Mitigating Side Effects

 Maintain a balanced diet with a variety of fresh, whole foods

 Keep up-to-date with food safety information and guidelines from reputable sources.
 Use natural preservatives, colorants, and flavorings where possible.
 Ensure that food additives comply with local and international food safety regulations.
 Educate consumers about the potential risks of certain food additives and encourage informed
choices.

BANNED FOOD ADDITIVES

Food additive Description Reason for ban

Alkyl Benzene Sulphonate (ABS) ABS is a synthetic surfactant It is not approved for use in food
commonly used in detergents due to its potential toxicity and
and cleaning products. harmful effects on human health

Brominated Vegetable Oil (BVO) BVO is used to keep citrus BVO has been linked to
flavoring from separating in neurological symptoms and
sodas and other beverages thyroid issues
Potassium Bromate Potassium bromate is used as a It is classified as a possible
flour improver to strengthen human carcinogen by the
dough and enhance its rise International Agency
Propylparaben Propylparaben is used as a Concerns about its potential
preservative in foods, cosmetics, endocrine-disrupting effects and
and pharmaceuticals links to breast cancer
Red Dye No. 3 (Erythrosine used to color foods, cosmetics, It has been linked to cancer in
and pharmaceuticals. animal studies.
Azodicarbonamide (ADA) ADA is used as a flour bleaching causes respiratory issues and its
agent and dough conditioner. breakdown product, semi
carbazide, which has been
linked to cancer in animal
studies.
Summary on food additives
Category of food function Used in (products Examples of names on
additive with the additive) product labels
Preservatives Inhibit the growth of Soft drinks, processed Calcium propionate,
bacteria, molds, fungi, and meat, baked goods, ice salt, citric acid, sodium
yeast which can cause food cream etc. benzoate, sodium
spoilage. nitrate etc.

Extend shelf life by slowing

down the natural
decomposition process, help
keep food products safe and
consumable
Anti-oxidants Enhance food safety by Dark chocolate, blue Lutein, zeaxanthin,
preventing the formation of berries, spinach vitamin A, C and K,
potentially harmful anthocyanins flavonoid
oxidation products. etc.

Preserve nutritional quality

of food by protecting
sensitive vitamins and
nutrients from oxidation.

Extend shelf life of food

products by slowing down
the oxidation process hence
keeping them fresh for
longer times
Flavoring Enhance flavors already Many processed foods Monosodium glutamate
enhancers present in foods (without Soft drinks and water (MSG), hydrolyzed soy
providing their own separate protein, autolyzed yeast
flavor extract, disodium
guanylate or inosinate
Caffeine
Stabilizers Allow smooth mixing of Ice cream, Mayonnaise, Soy lecithin, mono- and
ingredients, prevent peanut butter, diglycerides, egg yolks,
separation chocolate, margarine, polysorbates, sorbitan
frozen desserts, baked monostearate
Keep emulsified products products, processed
stable, reduce stickiness, meat etc.
control crystallization, keep
ingredients dispersed, and to
help products dissolve more
easily
Thickeners Provide a desirable texture Yogurt, ice cream, salad Starches like cornstarch,
and mouthfeel, making dressings, dairy gums like xanthan gum,
foods more palatable products, jams and proteins like egg white,
jellies, soups and sauces methylcellulose,
Stabilize emulsions, carboxymethyl cellulose
preventing the separation of etc.
 ingredients like oil and
water

Improve the appearance of

food by giving it a consistent
and appealing look
Colourants (dyes or Enhance appearance making Soft drinks, baked Turmeric, beet juice,
food colours) food more visually goods, ice cream, snack chlorophyl, Allura red,
appealing and appetizing by foods etc. sunset yellow, tartrazine
enhancing or adding colour

Sweeteners Add sweetness with extra Beverages, baked goods, Sucrose (sugar),
calories confections, table-top glucose, dextrose,
sugar, many processed fructose, corn syrup,
foods high fructose corn
syrup, molasses, maple
syrup, evaporated cane
juice, honey