Food Additives

Subject : Food Neutaceuticals & ChemistryPresented By : Priya Soni Class : M.Sc (Sem-I)Submitted to : Mrs. Neeta Dave

WHAT IS A “FOOD ADDITIVE”?

A food additive is any substance added to food that changes its characteristics.Like, to preserve flavor or enhance its taste and its appearance.

There are two types of food additives:-•1.Direct food additives •2.Indirect food additives

1.Direct food additives are those added to a food for a specific purpose such as sugar or salt. Most direct food additives are listed on ingredient in food labels.

2.Indirect food additives are those that become part of the food in trace amounts due to package storing or other handling.

WHY ADDITIVES ARE ADD IN FOODS?

To Maintain or Improve Safety. •Preservatives can slow spoilage caused by mold, air, bacteria, fungi, or yeast.

•They can also prevent cut fresh fruits, such as apples, from turning brown when exposed to air.

To Improve or Maintain Nutrient Value. •Vitamins, minerals, and fiber are added to many foods to help make up for those lacking in a person’s diet, or lost in processing or to enhance nutritional quality of a food.

•Such fortification has helped to decrease malnutrition worldwide.

To Improve Taste, Texture and Appearance. •Spices, natural and artificial flavors, and sweeteners are added to enhance taste, •while food colors can add to appearance. •Also, emulsifiers, stabilizers and thickeners give foods texture and consistency

Types Of Food

Additives

Acids • Food acids are added to make flavors "sharper", and also act as

preservatives and antioxidants. Common food acids include vinegar, citric acid, tartaric acid, malic acid, fumaric acid, and lactic acid.

Acidity regulators • Acidity regulators are used to change or otherwise control the acidity

and alkalinity of foods.

Anticaking agents • Anticaking agents keep powders such as milk powder from caking

or sticking.

Antifoaming agents • Antifoaming agents reduce or prevent foaming in foods.

Antioxidants • Antioxidants such as vitamin C act as preservatives by inhibiting the

effects of oxygen on food, and can be beneficial to health. • eg;-Mayonnaise, margrain, dairy product, oil

Some popular antioxidants

Antioxidant vitamins

a) Ascorbic acid- E300 • Antioxidant vitamins include Ascorbic acid (vitamin C) this antioxidant vitamin is

used in beers, cut fruits, dried potatoes and jams. • The antioxidant vitamins in these foods helps in preventing the discoloration of

food by preventing the oxidation. • It can also act as a substitute of vitamin C in food that is lost during processing.

b) Citric acid - E330 • It is used in biscuits, jams, tinned fruits, alcoholic drinks, cheese and dried soup. It

has many uses like it prevents the discoloration of food and regulates pH in jams and jellies.

c) Tocopherols – E307 • This antioxidant food additive is used in the meat

pies and oils to reduce the oxidation of fatty acids and vitamins.

d) Butylated hydroxyanisole (BHA) - E320 • It is used in margarine, oils, and cheese. • This antioxidant helps in preventing the reactions

leading to the breakdown of fats.

What are E-numbers?

E-numbers are simply a systematic way of identifying different food additives.

Before a food additive is given an 'E' number it must first be cleared by the European Food Safety Authority (EFSA).

This shows that it can be used safely in foods.

An 'E' number is only given to an additive that has passed all the safety checks.

Series Function ExampleE100 Colours E160a Carotene

E200 Preservatives E234 Nisin

E300 Antioxidants E307 Alpha-tocopherol

E400 + Miscellaneous E440E501

Pectin (stabiliser)Sodium bicarbonate (raising agent)

 

E322Lecithin

E325Sodium lactate

E326Potassium lactate

E327Calcium lactate

E334Tartaric acid

E375Nicotinic acid, Niacin, Nicotinamide

Eg:-

Bulking agents • Bulking agents such as starch are additives that increase the

bulk of a food without affecting its nutritional value.

Food coloring • Colorings are added to food to replace colors lost during

preparation, or to make food look more attractive.

Color retention agents • A food additive, which stabilizes, retains or intensifies the

colour of a food. In contrast to colorings, color retention agents are used to preserve a food's existing color.

Emulsifiers • Emulsifiers allow water and oils to remain mixed together in

an emulsion, as in mayonnaise, ice cream, and homogenized milk.

Flavors • Flavors are additives that give food a particular taste or smell, and

may be derived from natural ingredients or created artificially.

Flavor enhancers • Flavor enhancers enhance a food's existing flavors. They may be

extracted from natural sources (through distillation, solvent extraction, maceration, among other methods) or created artificially. Ex. MSG

Some flavor enhancers are as follows:

a) Dioctyl sodium-sulfosuccinate - used in processed foods. b) Disodium guanylate - used in canned meats, meat based foods. c) Hydrolyzed vegetable - used in mixes, stock, processed meats. d) Monosodium glutamate (MSG) - used in Chinese food, dry mixes,

stock cubes, and canned, processed, and frozen meats.

Flour treatment agents • Flour treatment agents are added to flour to

improve its baking quality or color.

Glazing agents• Glazing agents provide a shiny appearance or

protective coating to foods.

Humectants • Humectants prevent foods from drying out.

Preservatives • Preservatives prevent or inhibit spoilage

of food due to fungi, bacteria and other microorganisms.

Some preservatives are:

a) Benzoic acid and benzoates - are found in soft-drinks, beer, margarine and acidic foods.

• They are use to extend shelf life and protect food from fungi and bacteria. b) Nitrites and nitrates - are found in processed meats, such as sausages, hot dogs, bacon, ham, smoked fish.

• They are used to extend shelf life and protect food from fungi and bacteria; preserve color in meats and dried fruits. c) Sulfites - are found in dried fruits, shredded coconut, fruit based pie fillings.

• They are used to extend shelf life and protect food from fungi and bacteria.

Stabilizers • Stabilizers, thickeners and gelling agents, like agar or pectin (used

in jam) give foods a firmer texture. While they are not true emulsifiers, they help to stabilize emulsions.

Sweeteners 

• Sweeteners are added to foods for flavouring. Sweeteners other than sugar are also added to keep the food energy (calories) low, or because they have beneficial effects for diabetes mellitus (suger free)and tooth decay and diarrhoea.

Thickeners • Thickeners are substances which, when added to the mixture,

increase its viscosity without substantially modifying its other properties.

Commonly used sweeteners

a) Acesulfame K - It is a 0 calorie sweetener, 130- 200 times sweeter than sucrose. It is not metabolized by the body. The only limitation it has is that if used in large quantities, it has an after taste. It is used in fruit preserves, dairy products and all types of beverages. It is used to reduce the calories of the products. It is heat resistant and enhances flavors.

b) Aspartame - It is a low calorie sweetener about 200% more sweet than the sugar. It is disintegrated into aspartic acid, phenylalanine and methanol in the body on digestion. It's taste is similar to sugar only more sweet. It is used in all types of foods and beverages and medicines. It is found naturally in protein

rich foods.

d) Saccharin - It is one of the earliest low calorie sweeteners that is 300 - 500 times more sweet than sugar.It doesn't metabolize and absorption is slow.

• Saccharin is the most widely used sweetener. It was earlier banned in certain countries but now is used quite commonly.

c) Cyclamate - This is a calorie free sweetener 30-50 times sweeter than

sugar. It is metabolized in the gut by few individuals and generally expelled as

such. It is generally used in combination with other sweeteners. It has a

pleasant taste, and is stable at high temperatures and is economical.

HOW FOOD ADDITIVES ARE “APPROVED” FOR USE IN FOODS?

•Today, food and color additives are more strictly studied, regulated and monitored more than any other time in history.

•The FDA sets safety standards, determining whether a substance is safe for its intended use.

•Rigorous testing is done to determine the amount of safe levels of different food additives.

•Additionally, food manufacturers must prove to the FDA their product is safe before it is put on the market.

ARE "NATURAL" ADDITIVES SAFER THAN "ARTIFICIAL" ONES?

No. Nothing about a natural additive makes - it safer than an artificial or man-made additive.

An individual food additive consists of chemical elements combined in a particular way.

Whether it is grown in a garden or manufactured in a laboratory, the chemical structure and composition is the same.

CAN FOOD ADDITIVES CAUSE ILLNESSES?

• On rare occasions some individuals can experience adverse reactions to food additives.

• A small percentage of asthmatics can react to sulfites, substances used to prevent certain foods from browning.

• Also, a very small number of individuals, one or two of every ten thousand, are sensitive to FD&C Yellow # 5 (Tartrazine is a synthetic tartaric based lemon yellow azo dye) primarily used as a food coloring, causing itching and hives.

• Monosodium glutamate (MSG), commonly found in Chinese foods, can also cause adverse reactions in small groups of people.

• The symptoms, usually mild, include body tingling or warmth, and chest pain.

• These symptoms are usually mild and often last less than an hour.

Contd..

• Lastly, people with a rare genetic disease known as phenylketouria (PKU) should avoid foods sweetened with aspartame (Equal).

• Aspartame is made from two amino acids, one being phenylalanine.

• Individuals with PKU cannot metabolize this amino acid, and if consumed can cause serious side effects including tissue damage.

• The best advice to any individual that has adverse reactions to any food additives is to read labels carefully and avoid these products whenever possible.

• If an adverse reaction does occur, be sure to contact physician immediately.

Some Food Additives

& Their Harmful

Effects on Human Body

1. Artificial Sweeteners• Aspartame, (E951) more popularly known as Nutrasweet and Equal,

is found in foods labelled "diet" or "sugar free".

Side Effects:• It is carcinogenic , neurotoxin, and affect short-term memory, brain

tumour.• Can produce diseases like lymphoma (blood cancer), diabetes,

multiple sclerosis, Parkinson's, Alzheimer's, fibromyalgia, and chronic fatigue, emotional disorders like depression and anxiety attacks, dizziness, headaches, nausea, mental confusion, migraines and seizures, kidney tumours.

Found in: • Diet or sugar free sodas, diet coke, desserts, sugar free gum, drink

mixes, baking goods, table top sweeteners, cereal, breath mints, pudding, kool-aid, ice tea, chewable vitamins, toothpaste

2. Potassium Bromate• Is flour “improver” that strengthens dough and allows for

greater oven spring and higher rising in the oven.

Side Effects: • Potassium bromate is known to cause cancer in animals. • Even small amounts in bread can create problems for

humans.

Found in: • Breads(used to increase volume in some white flour

breads, and rolls)

3. High Fructose Corn Syrup• High fructose corn syrup (HFCS) is a highly-refined artificial

sweetener which has become the number one source of calories in America.

• It is found in almost all processed foods.

Side Effects:• Increases your LDL (“bad”) cholesterol levels, and contributes to

the development of diabetes and tissue damage, among other harmful effects.

Found in: • Most processed foods, breads, candy, flavored yogurts, salad

dressings, canned vegetables, cereals.

4. Monosodium Glutamate (MSG / E621)• MSG is an amino acid used as a flavor enhancer in soups,

salad dressings, chips, frozen foods, and many restaurant foods. MSG is known as an excitotoxin, a substance which overexcites cells to the point of damage or death.

Side effects :• Depression, disorientation, eye damage, fatigue,headaches.

MSG effects the neurological pathways of the brain, effects of weight gain(obesity).

Found in: • Chinese food many snacks, chips, cookies, seasonings, most

Campbell Soup products, frozen dinners, lunch meats

5. Trans Fat• Trans fat is used to enhance and extend the shelf life of food products

and is among the most dangerous substances that you can consume.

Side Effects:• increases LDL cholesterol levels while decreasing HDL (“good”)

cholesterol, increases the risk of heart attacks, heart disease and strokes, and contributes to increased inflammation, diabetes and other health problems. Oils and fat are now forbidden on the Danish market if they contain trans fatty acids exceeding 2 %.

Found in: • margarine, chips and crackers, baked goods, fast foods. Deep-fried fast

foods and certain processed foods made with margarine or partially hydrogenated vegetable oils, trans fats are formed by a process called hydrogenation.

6. Common Food Dyes• The artificial colorings .

Side Effects:• May contribute to behavioural problems in children and

lead to a significant reduction in IQ. Animal studies have linked other food colorings to cancer. May cause chromosomal damage

Found in: • soda, fruit juices and salad dressings, candy, cereal, soft

drinks, sports drinks.

7. Sodium Sulfite (E221)• Preservative used in wine-making and other processed foods(as a

decontaminating agent ).

Side Effects:• According to the FDA, approximately one in 100 people is sensitive

to sulfites in food. The majority of these individuals are asthmatic, suggesting a link between asthma and sulfites. Individuals who are sulfite sensitive may experience headaches, breathing problems, and rashes. In severe cases, sulfites can actually cause death by closing down the airway altogether, leading to cardiac arrest.

• Also destroys vitamins B1 and E

Found in: • Wine and dried fruit

8. Sodium Nitrate/Sodium Nitrite• Sodium nitrate (or sodium nitrite) is used as a preservative, coloring

and flavoring agent.• It is highly carcinogenic once it enters the human digestive system.

There, it forms a variety of nitrosamine compounds that enter the bloodstream and wreak havoc with a number of internal organs: the liver and pancreas in particular.

• Sodium nitrite is widely regarded as a toxic ingredient, and the USDA actually tried to ban this additive in the 1970's but was vetoed by food manufacturers who complained they had no alternative for preserving packaged meat products.

Why does the industry still use it? Simple: this chemical just happens to turn meats bright red. It's actually a color fixer, and it makes old, dead meats appear fresh and vibrant.

Found in: • hotdogs, bacon, ham, luncheon meat, cured meats, corned beef,

smoked fish or any other type of processed meat.

9. BHA and BHT (E320)• Butylated hydroxyanisole (BHA) and Butylated

hydroxytoluene (BHT) are preservatives. This common preservative keeps foods from changing color, changing flavor or becoming rancid.

Side Effects: • On the neurological system of the brain, alters behaviour

and has potential to cause cancer. It form cancer-causing reactive compounds in your body.

Found in: • Potato chips, gum, cereal, frozen sausages, enriched rice,

lard, shortening, candy, cereals, chewing gum, potato chips, and vegetable oils

10. Sulfur Dioxide (E220)• Sulfur additives are toxic and in the United States of America, the

Federal Drugs Administration have prohibited their use on raw fruit and vegetables.

Side Effects:• Bronchial problems particularly in those prone to asthma,

hypotension (low blood pressure), flushing tingling sensations or anaphylactic shock.

• It also destroys vitamins B1 and E. • Not recommended for consumption by children. • The International Labour Organization says to avoid E220 if you

suffer from conjunctivitis, bronchitis, emphysema, bronchial asthma, or cardiovascular disease.

Found in: • beer, soft drinks, dried fruit, juices, cordials, wine, vinegar, and

potato products.

REFFERENCE:

Book of Food Science.www.google.com

www.wikipedia.com http://cdn.intechopen.com/pdfs/28906/InTech-

Food_additive.pdf

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AN K

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