CHAPTER 5

FOOD ADDITIVES & TOXICANT

FORMED DURING FOOD
PROCESSING
CQB20603 FOOD SAFETY TOXICOLOGY
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 SUB TOPICS

01 02 03
INTRODUCTION FOOD ADDITIVES TOXICANT FORMED
DURING FOOD
PROCESSING

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 What is Food
Additives?
According to Codex Alimentarius:
It is any substance not normally consumed as a food in itself and not
normally used as a typical ingredient of the food, whether it has
nutritive value, the intentional addition of which to food for a
technological (including organoleptic) purpose in the manufacture,
processing, preparation, treatment, packing, packaging, transport or
holding of such food results, or may reasonably be expected to result,
(directly or indirectly) in it or its by-products becoming a component of
or otherwise affecting the characteristics of such foods.”
*Enzymes and flavoring substances are not included within the
definition of food additives and are covered by separate legislation.
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Prop erties of Food Additives
• Preserve the natural qualities and the nutritional value of food.
• Decrease the level of or substitute for some food ingredients in order
to produce dieted or specialized food.
• Improve the food organoleptic properties without changing its
nutritional value and qualities.
• Improve the qualities and stability of the food during its storage.
• Improve the production process of preparing, processing, disbanding
the products

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Com m on Food Additives
• Monosodium Glutamate (MSG) – particularly in packaged
Asian foods.
• Artificial sweeteners, such as aspartame, saccharine, and
sodium cyclamate.
• Antioxidants in oily or fatty foods
• Benzoic acid in fruit juices.
• Sulfites in packaged vegetables

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Con t…
• Nitrates and Nitrites in hot dogs and other meat products.
• Antibiotics given to food producing animals.
• Lecithin, gelatines, corn starch, waxes, gums, propylene
glycol in food stabilizers and emulsifiers.
• Coloring agents.

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 Functions of Food Additives

Maintain product consistency

• Emulsifiers prevent separation of ingredients.
• Stabilizers and thickeners provide even textures.
• Anti –caking agents keep ingredients free flowing.

Improve or preserve the nutritive value

• Foods and beverages are fortified with nutrients that
help to make up for inadequacies in individuals’ diets.

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 Functions of Food Additives

Maintain the wholesomeness of foods

• Preservatives reduce spoilage and rancidity.

Control the acidity and alkalinity in foods and provide

leavening
• Specific substances help to change the acid-base
balance of foods to obtain a desired taste, color,
flavor or leavening

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 Fu n ction s of Food Additives
Provide Color and Enhance Flavor
• Dyes and Flavorings are cheaper than the
“real” thing (ie. Strawberry flavoring
instead of crushed strawberries).

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Categ ories of Food Additives
Anti-caking agents
• Prevents the lumping or clumping of fine, powdery substances.

Chemical Preservatives (Synthetic Additives)

• New chemicals are produced to aide food preservation and
nutrition.

Emulsifying Agents
• Help to evenly distribute tiny particles of one liquid into another
and improve the consistency, stability and texture of food
products.

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Con t…
Natural
• Naturally occurring substances in plants.
• Separated from the plant source and used in food as a
preservative or enhancer.

Nutrients and dietary supplements

• Enrich or fortify a food product to maintain or improve
nutritional value
• Eg: calcium fortified orange juice
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Con t…
Sequestrants
• Chemical food additives that improves the
quality and stability of a food product.
• Combines with polyvalent metal ions, such
as copper, iron, and lead (incidental
additives from the production or
processing of food) and reduces their
ability to deteriorate food.
• Common sequestrants are EDTA, citrates,
phosphates, and tartrates.

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Con t…
Stabilizers
• Improve consistency of texture, maintain emulsions
and affect mouth feel of good.

Provide the example of Food Stabilizers?

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 Did
you
kno
The w?
‘E
stan ’ in E n
ds f u
or ‘E mbers
uro
pe’.

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 Food Additives an d Poten tial Health Risk
Food Additive Uses/Benefits Example Potential Risk

Anti-caking Prevents the lumping or clumping of Silicon dioxide Have potential to cross the
agents fine, powdery substances gastrointestinal tract when
person eats.

Preservatives Preserve food product from spillage Sodium benzoate May cause hyperactivity, asthma,
cirrhosis of the liver and cancer,
Emulsifying Evenly distribute tiny particles of one Polysorbate May cause intestinal
Agents liquid into another and improve the inflammation
consistency, stability and texture of
food products.
Sequestrants improves the quality and stability of EDTA May cause absorption of
a food product nutrients leading to potential
nutrient deficiencies. Allergic
reaction.
Stabilizers Improve consistency of texture, Xanthan gums May cause digestive discomfort
maintain emulsions and affect mouth or laxative effects
feel of good

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 Food Additives an d Poten tial Health Risk
Food Additive Uses/Benefits Example Potential Risk

Antioxidant Prolong shelf life of food by protecting BHA-E 320 May cause asthma, allergic,
against deterioration caused by BHT-E 321C eczemas
oxidation
Sweeteners Impart a sweet taste to foods or in Aspartame May cause headache or migraine
tabletop sweeteners

Colouring agent Add or restore colour in food and Tartrazine May cause migraine, blurred
include natural constituents of food vision, itching and common cold
and natural sources

Flavoring agents Enhance the existing taste or odor of a Monosodium May cause cancer, DNA damage
food Glutamate (MSG) and fetal abnormalities in animals,
increases hyperactivity
Antifoaming Prevent or reduce foaming Silicone-based May cause allergic to people with
agent antifoaming agents a history of silicones sensitivity

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 PRACTICE
If you wanted to avoid adding
chemical preservatives, what
strategies could you use to slow down
food spoilage?

How to minimize any potential health

risks associated with food additives?

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 TEST 2 (WEEK 1 2 )
DATE: 7 J UNE 2 0 2 4 (FRIDAY )
TIME: 2 .3 0 PM - 4 .3 0 PM
DURATION: 2 HOURS
VENUE: LESTARI HALLS

TOPICS: CHAPTER 3 -CHAPTER 5 (FOOD

ADDITIVES)

3 Su b jective Q u estion s (50 m arks)

CFD30003 FOOD ANALYSIS 19
 ONLINE Q UIZ 2 (WEEK 1 4 )

DATE (START): 1 5 J UNE 2 0 2 4 ,1 1 .0 0 AM

DATE (END): 1 9 J UNE 2 0 2 4 ,1 1 .0 0 PM
DURATION: 50 MINUTES

TOPICS: CHAPTER 3 -CHAPTER 6

Q UESTIONS: 2 5 MCQ ’S

CFD30003 FOOD ANALYSIS 20

TOXICANT FORMED
DURING FOOD
PROCESSING

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DEFINITION OF A PROCESS
TOXICANT

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 Process In du ced Food Toxin s
Modern processing techniques:
• Heat treatments (preservation)
• Flavour enhancing
• Texture or appearance enhancing
• Shelf-Life

Generate potentially harmful compounds.

Examples:
• Partially hydrogenated oils
• Sodium nitrate/nitrite levels.
• MSG
• Pesticides
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Process In du ced Food Toxin s

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 Process In du ced Food Toxin s or Therm ally-Gen erated
Toxican ts
Heat Processing-Benefits vs. Risk

BENEFITS RISK

Temperature
Temperature

-Formation of harmful chemicals during heat

-Reduced risk of microbial spoilage
treatment of foods. (Eg: Acryamide, benzo (a)
-Extended product shelf-life pyrene, heterocyclic aromatic amines)
Reactions in food

Maillard reaction (color, aroma, taste and texture).

Decomposition reactions of sugars and amino acids.
Thermal oxidation of lipids.
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Typ es of Toxican t from Food Processin g

Maillard Reaction Polycylic Aromatic

Product Hydrocarbon

• Acrylamide
• Polycylic aromatic • Benzo[a] pyrene
amine
• N-nitrosamines

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 1 ) ACRY L AMIDES

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Background

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Effectiven ess of Am in o Acids an d Dextrose to Form
Acrylam ide

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 Am in o Acid
Com p osition in
Potatoes
• Approximately 50% of amino acids are
in the free state (not incorporated into
protein).
• Asparagine is roughly half of the free
amino acid content

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 Toxicity

• Ingestion of heat-treated starch-rich foods

(potato chips and french fries)
• Acute toxicity :LD50 in rats: 159 mg/kg - 300
mg/kg body weight
• Classified by the US EPA ( as a B2)- (probable
human carcinogen)
• IARC (international Agency for research on
cancer) as a 2B (possible human carcinogen)

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 Acrylam ide
toxicolog y
• Proven neurotoxic compound in animals and in humans
• Effects range from drowsiness to incoordination,
hallucinations, confusion, abnormal sensation, muscle
weakness, incoordination.
• Genotoxic compound with the potential to affect the
germinal cells thus leading to hereditary changes.
• Causing cancer in laboratory animals (rats).
• Studies in humans (e.g., 8000 workers in China) which
were positive on neurotoxicity failed to prove relationship
with cancer in humans (too small numbers)
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 Precau tion s

Food should not be cooked excessively (for too long or at too high temp).

Maintain cooking at temp under 150 0 C, no preferable flavor chemicals.

FDA (U.S. Food and Drug Administration): Eat a balanced diet, choose a
variety of foods that are low fat and rich in high-fiber grains, fruits, and
veggies.

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2 ) MAILL ARD
REACTION
PRODUCT

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Maillard Reaction s in Foods

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Gen eral Schem e of MR B row n in g

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3 ) POLY CY CLIC AROMATIC AMINES

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IQ Typ e an d Non -IQ -Typ e

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Mutagenicity of Pyrolysates Obtained from Select Foods Heated at Various
Temperatures

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 Toxicity
• Some PAAs, such as IQ and MeIQx, exhibit strong mutagenic activity.
• The human enzyme activities for some substrates are comparable to those of the rat, a
species that readily develops tumors when fed these PAA as part of the daily diet.
• PAA should be consider as potent carcinogen.

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4 ) N-NITROSAMINES

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Precu rsor of Reaction

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Nitrosam in
e Con ten t in
Typ ical
Cu red Meat

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 Toxicity

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 Precau tion

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 5) POLY CY LIC AROMATIC HY DROCARB ONS (PAHS)
How Are We Exp osed?

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 Typ es of PAH

• The largest class of chemical

compounds, containing two or more
fused aromatic rings made up of
carbon and hydrogen atoms.

• PAHs are formed in incomplete

combustion process which occur
whenever wood, coal or oil are
burnt.

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 Occu rren ce

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 PAHs in Foods

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 Redu ction an d Preven tion of PAHs
1 . Op tim ization of Cookin g Methods
Low er tem p eratu re,redu cin g cookin g tim es,avoid direct con tact w ith
flam es/hot su rface)
2 . Utilization of Cookin g Eq u ip m en t
Selectin g cookin g eq u ip m en t w ith featu res su ch as electric g rills,slow cookers,
or in du ction cooktop s.
3 . Usin g Altern ative Cookin g Methods
Em p loyin g altern ative cookin g m ethods like steam in g ,b oilin g ,m icrow avin g .

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6 ) B ENZ O [a] PY RENE
(B P)

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END OF CHAPTER 5

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