Additive Substance

Agra Haydar Allam Aisyah Nur Septiana (8G / 01) (8G / 03)

Ivan Pradipta Mahadika

(8G / 09)

Additives Substance in Food Ingredients

Additives substance of food is substances added to food during the producing process, to fix the food appearance, improve taste, enrich the nutrient content, keep the food from fast rotting, etc. Materials belonging to food additives substance must be able to:

Improve the quality or nutrient of food Make the food looks more interesting

Improve the taste of food

Make food not quickly stale and rotten

Additives substance can be divided into two group:

Additives substance from natural source

Synthetic additives substance from chemical substance that have the same characteristic with the same natural material

Function of Additives Substance

Based the function, whether natural or synthetic, additives substance can be classified as:

Dye (coloring substance)

Sweetener
Preservatives Flavoring

Dye (Colouring Substance)

Adding color to food generally intended to make food look more fresh and interesting so it cause taste for people who eat them. Dyes usually used as food additive substance are:

Natural dyes, made from extracts of certain plant part. For example:

Green color Yellow color Brown color Red color

: Pandan leaf or suji leaf : Turmeric (Curcuma domestica) : Cacao beans : Teak leaf

Dye (Colouring Substance)

Artificial and synthetic dyes, made from chemical substances. Compared with natural dyes, synthetic dyes have some advantages, it has more color option, easy to save, and more durable. For example:

Red color Orange color Yellow color Green color Blue color Purple color

: Carmoisine, amaranth, erythrosine : Sunset yellow FCF : Tartrazine, quineline yellow : Fast green FCF : Briliant Blue FCF, Indigocarmine (indigotine) : Violet GB

Dye (Colouring Substance)

Differences between Natural Dyes and Artificial Dyes:
Natural Dyes Safer to consume Color produced less in stability, color change easily influenced by certain acid rate Artificial Dyes Sometime have certain negative effect Can return the natural color, the color stability is higher, durable, and can protect vitamin or other food substances that sensitive to light during the saving

To have a good color need more amount of dye

Color variety is limited Rate of color uniformity is less in goodness Sometimes gives taste and smell a little bit bothering

More practical, and economical

Have many color variety Uniformity of color is good Sometimes not produce bothering taste and smell

Dye (Coloring Substance)

Negative effect of synthetic dyes use: Some of synthetic dyes could give the same color, but not necessarily suitable to use for additives to food and beverages. Have to be known that dyes that is not for food and beverage (textiles coloring) can be dangerous for health if it enters the body because it is a carcin0gen (cause of cancer disease). Because of that, you have to be careful when buy food or beverage. You have to be sure first that the dyes used as addictive substance.

Sweetener

Sweeter has a function to improve sweet taste of food and beverage. Sweetener can be grouped into two, those are:

Natural sweetener. This sweetener can be obtained from plant, such as: coconut, cane, and sugar palm. Moreover, natural sweetener can also be obtained from fruits and honey. Natural sweetener is also functioning as energy source. Sugar Cane : Contains fructose which is one kind of glucose Brown sugar : sweetener with brown colors Honey : Natural sweetener produced by honey bee Cinnamon bark : bark that has function as sweetener

Sweetener

Artificial or synthetic sweetener. Artificial sweetener cant be digested by body so its not functioning as energy source. Artificial sweeteners are dont or almost dont have amount of nutrient. Aspartame : Or asparstyl phenylalanine methyl ester is sweetener used in soft drink products. The sweet rate of aspartame is 200 times sweeter than granulated sugar. Saccharin : The oldest artificial sweetener. The sweet rate of saccharin is 300 times sweeter than granulated sugar. In a kilogram of food ingredients, saccharin rate that allowed is 50300 mg. And the limited level of maximum consumption is 0.5 mg a kilogram of our weight a day. Cyclamate : Contained in a form of calcium and sodium cyclamate with the sweet rate is 30 times sweeter than granulated sugar. Maximum limit using of cyclamate is 5003,000 mg a kg of food ingredients Sorbitol : sweetener that usually used to raisins, jam and brad, etc Acesulfame K : not dangerous sweetener, sweet rate of acesulfame K is 200 times sweeter than granulated sugar

Sweetener
Difference between Natural Sweetener and Artificial Sweetener
Natural Sweetener Artificial Sweetener

In high temperature can unravel

Have high calorie Normal sweet taste

Stable enough when heated

Have low calorie Sweet taste until tens and even hundreds times sweeter than granulated sugar

The price is higher Safer to consume

The price is reachable Some potential of carsinogen (cause of cancer)

Preservative

Preservative is a material that can prevent or inhibit all sorts of changes in food caused by microorganisms activity. Usually on food packages have expiration dates which indicate that the food is still fit to eat or not

Preservative based on the source can be divided into two, natural preservative and artificial preservative
Natural Preservative:

Sugar cane : gives sweet taste nature preserve. Fruits which save on sugar solution will be preserved because microorganism difficult to live in it Brown sugar : beside as a sweetener, it also nature preserve like sugar cane Salt : preservative which most produced by water evaporation. Turmeric : besides as a dyes, it also used as preservative. Cinnamon bark : bark which used as preservative because it contains many benzoic acid Clove : besides as a preservative, it also used to gives scent

Preservative

Artificial Preservative:

Acetic acid : Acetic acid is known in the community as vinegar. Acetic acid has antimicrobial properties Benzoate : found mostly in the form of benzoic acid and sodium benzoate (salt). Various types of soft drinks, fruit juice and nata de coco using this material Sulfite : commonly found in the form of potassium salt or sodium benzoate Propyl gallate : used in food product with contains many oil or fat and chewing gum and to slow the bad smell of sausage Propianat : commonly used of propianat is propianat acid and potassium salt or sodium propianat. Besides inhibiting the growth of mold also can inhibit bacillus mesentericus that causes damage to the food. Nitrite salt : commonly found in the form of potassium or sodium nitrite. Microbial growth can be inhibited with this nitrite. For example, clostridia growth in meat which can rot the meat

Preservative

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Sorbate: found in a form of acid or sorbate salt. Sorbic acid very effective in pressing mold, and not influencing food taste in allowed rate. All preservative that explained above is allowed to use and have license internationally by WHO. But there are many people still use dangerous preservative such as borax and Formalin

Borax : or sodium tetraborate. Compound as main material of disinfectant, detergent, paint, plastic, or cleaning the metal surface so easily soldered. Borax has properties of antiseptic and germ killer.
Formalin : trade name for a solution containing 40 percent formaldehyde (HCOH) in 60 percent water or water and methanol solution (kind of alcohol as main material of spiritus) as solvent.

Flavoring

Flavoring ingredients are food additives that are useful for food flavor. These materials can cause taste and reinforce taste. Flavoring material is contained in the form of natural and artificial. Natural Flavoring: flavoring materials from natural materials are always present in every food. For example:

Onion is the most natural flavoring used to give good taste Pepper gives fresh smell and distinctive spicy flavor Shrimp paste is a natural flavoring powder produced from the fish powder and small shrimp seasoned in a way that gives a distinctive savory flavor Bay leaves give good taste in food Ginger gives fragrant smell and distinctive spicy flavor of ginger Chili gives good taste and spicy flavor in every food

Panda n leaves give smell and taste and fragrant in food

Cinnamon , beside give sweet taste and preservative, it also gives fragrant smell typical to cinnamon

Flavoring

Artificial Flavoring The most used of artificial flavoring in food is vetsin or monosodium glutamate (MSG). MSG dont have smell and the taste is the mix of sweet and salt taste which is tasty. Excessive used of MSG will cause symptoms that known as Chinese Restaurant Syndrome. The sign are headache, shortness of breath, sweaty face, tingling in neck, jaw and back.

 Thank you for your attention