• EM added to food:

• Increase product stability

• Acceptable shelf life
• Food EM has a wide range of functions:
• Assists stabilization and formation of emulsions by
reducing the surface tension at the oil-water interface
– Common examples are: Mayonnaise and margarine
• An additional function of EM is that altering the
functional properties.
• Stabilizers and emulsifiers are basically texturing
agents.
• Texturing agents are also food additives
• According food protection committee of food and
nutrition board:
• Food additives can be defined as a mixture of
substances, other than a basic food stuff; which is
present in food as a result of any aspect of
production, processing, storage or packaging. The
term does not include chance contaminants.
• Although flavouring agents comprises the greater
number of chemicals , texturing agents are used in
the greatest quantities
• Emulsifiers( b/w E 322-E 494), include natural
substances like lecithin and several synthetic
derivatives
• Most investigators found out the EM has the ffect on
the dough as dough conditions like increased water
absorbing capacity; reduced mixing time, improved
machine ability and longer lasting freshness
• Lecithin also used to improve moisture tolerance,
to ensure uniform suspension of ingredients, as a
wetting agent to provide rapid wetting of powdered
formulation and to facilitate product release from
pan or mold / frame
• Lecithin can also improved dough and bread yields;
improve loaf volume; improved crumb grain and
retard staling
• Any EM is reduced in efficiency if it is not dispersed
in the product properly
• In many EM the activity can be synergistic
rather than addition in nature. Eg mixture of
mono glycerides and ethoxylated mono /di
glycerides has properties better to those of
any individuals.E 471(mono/ di glycerides of
fatty acid)
• BECAREFUL WITH MANY PRODUCTS IN
MARKET ARE LOADED WITH E-471
• Emulsifiers in Ice cream/Candies:
• EM improve fat dispersion, facilitate fat-
protein interactions, control fat
agglomeration , facilitate air incorporation,
impart dryness to formed products confer
smoother texture due to smaller ice crystals
and air cells, increase resistance to shrinkage,
reduce whipping time and improve melt down
• EM also used in candies, margarine filled cream products,
synthetic milk and cream, coffee whiteners, peanut butter.
•
• Stabilisers (E 400—E 495):
• ST is also a texturing agent
• It includes several natural gums such as carrageenan (a
complex carbohydrate obtained from edible red
seaweeds, especially the seaweed Irish moss. Used
commercial preparation of food and drink) as well as solid
and modified starches
• These additives have been used for several
years to provide the desires texture in
products such as ice cream. Also used in dry
and liquid products
• Also used to prevents evaporation and
deterioration of volatile oil flavours
• Phosphates are often used to modify the
texture of food containing protein or starch
• Phosphate are especially useful in stabilizing
various dairy andmeat products
• Phosphates increases the water holding capacity
of natural products
• Dough conditioners like steroyl -2 - lactylate and
various humectants like sodium silicoaluminate
are also used as texturing agents
• Colouring agents (E 100 – E 180):
• Most of CA are used to improve the overall
attractions of food
• Natural and synthetic additives are used to
colour food
• NaNO2 used to fix the colour of meat
• More than 90% of food colourings now in use are
manufactured. The numbered colours, called synthetic
colours, are made from coal tar or petroleum.
• In particular, FD&C Yellow No. 5, or tartrazine, is used to
colour beverages, desert powders, candy, ice cream,
custards and other foods. The colour additive may cause
hives in as many as one out of 10,000 people. By law,
whenever the colour is added to foods or taken
internally, it must be listed on the label. This allows the
small portion of people who may be sensitive to FD&C
Yellow No.5 to avoid it.
• Flavouring:
• 3 Major types:
• Sweetners, natural and synthethic flavour,
flavour enhancing
• Sweetners also low or non caloric sweetner
such saccharin, aspartmate
• 1700 natural & synthetic flavour eg. Acidulants
• Flavour enhancers, MSG,E 621
• High Fructose Corn Syrup (HFCS) – flavor enhancer
Derived from cornstarch, usually a combination of 55
percent fructose and 45 percent sucrose. Treated with an
enzyme that converts glucose to fructose, which results
in a sweeter product. Used in many mass-produced foods
including soft drinks, baked goods, jelly, syrups,
condiments (like ketchup), fruits and desserts.
• Many believe HFCS to be addictive. Coupled with the
prevalence of HFCS across so many products, many
believe this contributes to a subconscious desire for
everything we eat to be sweet.
• High consumption of fructose may contribute
to weight gain, diabetes and increased risk of
heart disease, particularly in men. In addition,
the fructose may alter the magnesium balance
in the body, resulting in accelerated bone loss.
• Hydrolyzed Proteins – flavor enhancers
Hydrolyzed proteins, used by the food industry to
enhance flavor, are proteins that have been
chemically broken apart into amino acids. The
chemical breakdown of proteins may result in the
formation of free glutamate that joins with free
sodium to form MSG. In this case, the presence of
MSG does not need to be disclosed on labeling.
However, labeling is required when MSG is added
as a direct ingredient.
• The symptoms of free glutamate toxicity are many
and varied. So many symptoms can occur that it is
often difficult to believe that it is the free
glutamate causing them. How could a single
substance cause such diverse reactions? One of
the reasons is that it acts like a neurotropic drug, a
substance that affects the nervous system. This
substance can affect insulin metabolism and
diabetes resulting in both excessive insulin
secretion and insulin resistance.
• Benefits Additives:
• Safer and more nutritious
• Greater choice of food
• Risks:
• No scientific proff for safe
• Hypersensitivity
• Low data available