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FOOD ADDITIVES

PRESENTED BY: HIRA RAHMAN B.S 4TH YEAR

WHAT ARE FOOD ADDITIVES

Functional substances neither consumed as food nor used as food ingredient. Intentionally added in food (usually in small quantities) to assist in processing or improve its certain characteristics such as aroma, color, consistency, taste, texture and shelf life. They are not considered nutritional.

NUMBERING SYSTEM

To regulate these additives, and inform consumer, each additive is assigned a unique number, termed as "E numbers", which is used in Europe for all approved additives. This numbering scheme has now been adopted and extended by the Codex Alimentarius Commission to internationally identify all additives, regardless of whether they are approved for use.

Since 1987, Australia has had an approved system of labeling for additives in packaged foods. Each food additive has to be named or numbered. The numbers are the same as in Europe, but without the prefix 'E'.

SERIES
E100

FUNCTION
Color E160a

EXAMPLE
Carotene

E200

Preservative

E234

Nisin

E300

Antioxidant

E307

Alpha-tocopherol

E400+

miscellaneous

E440 E501

Pectin(stabilizer) Sodium bicarbonate(raising agent)

CATEGORIES OF FOOD ADDITIVIES

a) b) c) d) e) f) Coloring agents Emulsifiers Sweeteners Preservatives Flavoring agents acidulents g) h) i) j) k) l) Gelling agents Thickeners Stabilizers Anti foaming agents Anti caking agents Glazing agents e.t.c.

COLORING AGENTS:

SOME COMMON FOOD COLOURINGS

E Number Cur-cumin E100 Riboflavin Name Description Orange-yellow color that is extracted from the roots of the turmeric plant. Foods Curry, processed cheese.

E101

Riboflavin is also known as Sauces, processed cheese vitamin B2. It can be and foods with added obtained by fermenting vitamins such as bread. yeast or synthesized artificially. In foods, it is used as an orange-yellow color. Yellow colored synthetic azo Is no longer widely used. dye. This coloring sparks Now rarely used in curries controversy as some groups and some ready-meals. suggest it causes behavioral problems in children (see food issues ). Orange-yellow color found in Soft drinks, margarine, plants such as carrots, butter, yoghurt. tomatoes and oranges. Dark brown to black color. The most common coloring. 90% of all coloring used is caramel. Obtained by the heating of sugars. Dark purple colored synthetic color. Similar in color to blackcurrants. Cola drinks, confectionery, baked-foods, ice cream, chocolate, beers, vinegar and whisky. Powdered soup, jam, ice cream, instant gravy.

Tartrazine

E102

Beta-carotene E160a Plain caramel E150a

Amaranth

E123

NATURAL COLORS: Obtained from natural sources such as plants and animals

Dried bodies of cochineal insects. Courtesy: Florida Center for Instructional Technology, University of Florida

Car-manic acid(C22H20O13 ) gives the red color

NATURE IDENTICAL COLORS: Identical to the molecules found in nature Synthetically made

Carrots contain orange-colored molecules called carotenoids. An example of a carotenoid is beta-carotene

SYNTHETIC COLORS: They don not occur in nature Synthetically made for example azo-dyes such as amaranth, quinoline, e.t.c.
'Amaranth' is a synthetic food coloring

HOW MUCH COLORING HAS TO BE ADDED????

Natural colors: 0.05-10 g /kg of food. Nature identical colors vary in usage levels. Synthetic colors: 10-50mg /kg of food.

EMULSIFIERS
Emulsions in food are the mixtures of oil and water Emulsifying agent keeps the mixture stable and prevents the separation of oil and water It makes the food appealing Also prevents the growth of moulds

Mayonnaise contains oil and water

FOODS THAT COMMONLY CONTAIN EMULSIFIERS

Biscuits Extruded snacks Breakfast cereals Cakes Desserts / mousses Soft drinks Toffees Chewing gum Frozen desserts Ice-cream Dried potato Chocolate coatings Bread Margarine / low fat spreads Coffee whiteners Topping powders Peanut butter Caramels

FLAVORING AGENTS
Flavorings are added to food products to give, enhance or intensify flavor They used in food products at very low concentrations They are normally made from a mixture of substances which provide a flavoring of suitable strength that can be stored and then used in the food production process

CATEGORY

DESCRIPTION

EXAMPLE

FLAVORING SUBSTANCES

Natural flavors These are from animal and vegetable sources.

Natural citral extracted from lemon grass Natural benzaldehyde from bitter almonds.

Nature identical flavoring Prepared or extracted using chemical methods. Identical to natural flavoring substances.

Vanillin may be obtained from vanilla pods but the flavor is now produced chemically from a plant material called lignin.

Artificial (i.e. not nature identical) Compounds which are not chemically identical to natural flavoring substances.

Ethyl vanillin or ethyl maltol which have not been identified in nature.

FLAVORING PREPARATIONS

Essential oils and even fruit Obtained from animal or juices come into this category vegetable material. if they are used for their flavoring properties. They are obtained by physical methods, enzymes or fermentation. Produced by heating together These flavors are found in substances which individually gravy granules. may not have flavoring properties. One of these must contain an amino group (-NH2) and the other must be a reducing sugar. Extracted from smoke and give smoked salmon or smoked the same flavor as those kippers. produced during the traditional food-smoking process. These flavors are safer than the traditional smoking process. Harmful chemicals are removed as much as possible from the smoke flavoring.

PROCESS FLAVORINGS

SMOKE FLAVORINGS

PRESERVATIVES
A naturally occurring or synthetic substance that is added to products in order to inhibit retard or arrest the process of fermentation, acidification or other deterioration of foods They preserve the natural characteristic of food Preserve the appearance of food and Enhance the shelf life of food

Preservatives are commonly used in low fat spreads cheeses, margarine, mayonnaise and dressings bakery products dried fruit preparations Other than the use of preservatives, there are several methods of preserving food such as canning, freezing or chilling and drying.

CATEGORY

DESCRIPTION

EXAMPLE

NATURAL PRESERVATIVES
ARTIFICIAL PRESERVATIVES
Types of Artificial Preservatives Food

In the category of natural food Used in pickles, jams, jellies preservatives comes the salt, and also in meat preservation sugar, alcohol, vinegar etc. e.t.c.
These are synthetic chemical. They can be added or sprayed on the food. Antimicrobial agents prevents Benzoates, Sodium benzoate, the growth of micro organisms Sorbates and Nitrites. Antioxidants prevents food, containing fat and oil, from going rancid Sulfites, Vitamin E, Vitamin C and Butylated hydroxytoluene (BHT)

Chelating agents removes traces of metal ions which might otherwise cause foods to deteriorate and clinically to reduce absorption of a mineral

Disodium ethylene diaminetetraacetic acid (EDTA), Polyphosphates and Citric acid

Bread also contains preservatives

ACIDULANTS
They give a sharp taste to foods. They also assist in the setting of gels and to act as preservatives. Many natural foods are acidic. For example, oranges, lemons, apples, tomatoes and they contain natural acids, such as citric acid.

 Some common acidulents are: Acetic acid, Citric acid, Fumaric acid, Malic acid, Lactic acid, Tartaric acid e.t.c.
Acidulents are widely used in pickle industry, confectionaries, in beverage industry, for the formation of jams n jellies, in cheese making industry e.t.c.

SWEETNERS
These are alternate to sugars and they provide sweetness without calories They are used in small quantities as compared to sugars

 There are two types of sweeteners: a. Intense sweeteners such as saccharin n aspartame e.t.c. are many times sweeter than sugar. Therefore typically used at very low levels. b. Bulk sweetener such as sorbitol n manitol e.t.c. provide both bulk and sweetness. They have a similar sweetness to sugar and are used at similar levels They are used in drinks, breakfast cereals, confectionery, desserts, fillings and toppings , jams, jellies, baked beans, canned fruit, medicines syrups salad dressings and baked goods

GELLING AGENTS n THICKENERS:

Give shape and structure to the food Make food thicker Used in making jam, jellies and desserts

STABILISERS
help to maintain the physical and textural properties of foodstuffs through their production, transport, storage and cooking

ANTI-CAKING AGENTS:
ensures free movement or flow of particles, e.g. in dried milk or table salt.

ANTI FOAMING AGENTS:

prevent or disperse frothing, e.g. in the production of fruit juices.

GLAZING AGENTS:
provide a protective coating or sheen on the surface of foods, e.g. confectionary (for appearance and shelf-life).

EFFECTS OF FOOD ADDITIVES

COLOR

FOUND IN

NEGATIVE EFFECTS

Erythrosine

Canned fruits, confections, baked goods, dairy products, snack foods.

Ice cream, Carbonated drinks, Fish sticks Soft drinks, Ice creams, Desserts, Candies, Sauces Cosmetics & medications Sweets, Snack foods, Ice-creams, Yoghurts, Drinks Carbonated drinks Bubble gum, snacks, Sauces, Soups, wine, cider, etc. Wine, Alcoholic drinks Dairy products, Sweets, Drinks

Cancer

Tartrazine (E102)

Hyperactivity, asthma, skin rashes, and migraine headaches. Asthma, rashes and hyperactivity. Potential carcinogen in animals. Growth retardation and severe weight loss in animal studies. May worsen or induce asthma, rhinitis, or urticaria. May worsen or induce asthma, allergies or hives. Hyperactivity and skin rashes. Listed as human carcinogen by the US EPA.

Quinoline yellow (E104)

Sunset yellow (E110) Yellow FCF Orange Yellow S Allura red (E129)

Amaranth (E123) Brilliant Blue (E133)

PRESERVATIVES

FOUND IN

NEGATIVE EFFECTS

Sodium benzoate (E211)

Carbonated drinks, Pickles, Sauces, Certain medicines

Preservative and antioxidants.

Suspected to be a neurotoxin and carcinogen. Worsens hyperactivity

May provoke life threatening Asthma

Sodium meta-bisulphite Potassium nitrate (E249) Calcium benzoate (E213) Sulphur Dioxide (E220)

Cured meats and canned meat May lower oxygen carrying products. capacity of blood Drinks, low-sugar products, cereals, meat products. Carbonated drinks, Dried fruits, Juices, Potato products Particularly in fat containing foods, confectionery, meats. May temporarily inhibit digestive enzyme function May induce gastric irritation, nausea, diarrhea, asthma attacks, skin rashes. BHA interacts with nitrites to form chemicals known to cause changes in the DNA of cells. May cause bronchial problems, flushing, low blood pressure, tingling, and anaphylactic shock.

Butylated Hydroxy-anisole (E320) BHA/BHT Calcium sulphite (E226)

In a vast array of foods-from burgers to biscuits, from frozen mushrooms to horseradish.

FLAVORINGS N SWEETENERS

FOUND IN

NEGATIVE EFFECTS

Monosodium Gluatamate MSG (E621)

Processed foods & drinks, soup mixes.

Destroys nerve cells in brain and linked with aggravating or accelerating Huntington's, Alzheimer's and Parkinson's diseases. Increases hyperactivity.
May cause neurological damage, especially in younger children. Breaks down in the body in to potential neurotoxins. May interfere with blood coagulation, blood sugar levels and digestive function. Carcinogen in animals. Obesity, Accelerated aging, Insulin resistance, Diabetes mellitus, Fatty liver, Increased triglycerides, Increased uric acid, Chronic diarrhea.

Aspartame (E951)*

Soft drinks

Saccharine (E954)*

Carbonated drinks, confectionaries

High Fructose Corn Syrup (HFCS)

Carbonated drinks, juices baked goods, candies, canned fruits, jams & jellies, dairy products

CONCLUSION

Consume less processed, frozen and prepackaged food Check the labels for additives

Consult the additive guide of Center for Science in the Public Interest, which lists additives you may want to avoid alongside those that are relatively benign.