food additives l10

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FOOD PRESERVATION BY ADDING FOOD ADDITIVES

Refers to any substance added to food or any substance intended to usewhich results or may reasonably be expected to result-directly or indirectly

and its becoming a component or otherwise affecting the characteristics ofany foodUnder Section 19 (Food Regulations 1985)

Any safe substance that is intentionally introduced into or on food in smallquantities in order to affect the foods keeping quality, texture, consistency,appearance, odour, taste, alkalinity or acidity or to serve any othertechnological function in the manufacture, processing, preparation,treatment, packing, packaging, transport or storage of the food, and thatresults or may be reasonably expected to result directly or indirectly in the

substance or any of its by-products becoming a component of, or otherwiseaffecting the characteristics of the food and includes any preservative,colouring substance, flavouring substance, flavour enhancer, antioxidantand food conditioner, but shall not include nutrient supplement, incidentalconstituent or salt.

This definition includes any substance used in the production, processing,treatment, packaging, transportation or storage of food.

Direct Additive

Substance is added to food for a specific purpose

Low-calorie sweetener Aspartame in beverages,puddings, yogurt, chewing gum

Potassium sorbate in margarine and sausage casing to retard moldgrowth

Indirect Additive

Those that become part of the food in trace amounts due to its production,processing, packaging, storage or handling (All materials coming in contactwith food food packaging)

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Necessary

To avoid :

Food Spoilage

Food Cost

Loss of food to pests

PURPOSE OF FOOD ADDITIVES

o TO KEEP FOOD WHOLESOME UNTIL IT IS EATEN

o INHIBIT DECOMPOSITION OF FOOD

o TO INCREASE SHELF-LIFE OF FOOD

o TO IMPROVE KEEPING QUALITIES OF FOOD

o TO ENHANCE APPEARANCE OF FOOD (ATTRACTIVE)

o TO ENHANCE FLAVOUR AND TASTE

o TO ENHANCE TEXTURE IN FOOD

o TO ENHANCE NUTRITIVE VALUE OF FOOD

o FOR CONVENIENT PACKAGING

o INHIBIT FERMENTATION

o INHIBIT ACIDIFICATION

o TO MAKE FOOD HIGHER IN VITAMINS OR MINERALS

o

TO KEEP PRICES DOWN

o TO GIVE CONSUMER WIDER CHOICE OF FOOD9IMPORTS &

EXPORTS)

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PRESERVATIVES

Any substance that when added to food is capable of inhibiting, retarding orarresting the process of decomposition, fermentation or acidification of such food

but shall not include herb, spice, vinegar or wood smoke (Section 20 of FoodRegs. 1985)

Used in :

Protect against microbes which cause food spoilage and food poisoning

o Increase storage life and self life of foods

o Help reduce wastage of food in shops and at home

o Give wider choice

Food can be safely imported

Stay available out of season

Can be stocked in variety even by smaller stores

Examples :

o In corned beef, cured meat, ham potassium & sodium nitrite and nitrate

to give the distinctive pink colours and preserving job

o On pale dried fruit eg. sultanas sulphur dioxide keeps the colour andpreserving job

o Soft drinks, fruit yoghurt, processed cheese slice sorbic acid

o Frozen pizza, flour confectionery calcium sorbate

o Beer, jam, salad cream, soft drinks, fruit pulp, marinated herring and

mackerel methyl 4-hydroxybenzoate, sodium salt (sodium methyl para-hydroxybenzoate)

o Bread and flour confectionery, pudding potassium propionate

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ANTIOXIDANTS

Any substance that when added to food is capable of delaying or retarding thedevelopment in food of rancidity or other deterioration due to oxidation (Section

24 of Food Regs. 1985)

Used in :

Stops oils, fats and fat-soluble vitamins in food from combining with oxygen andgoing rancid (rancid fats taste bitter and health risk cancer)

Examples :

Two of the most used antioxidants are :

o BHA (butylated hydroxyanisole) soup mixes, cheese spread

o BHT (butylated hydroxytoluene) chewing gum

Others :

o Fruits drinks, improving of flour and bread dough L-ascorbic acid

o Vegetable oils propyl gallate

o Low fat spreads, emulsifier in chocolate - lecithins

o To prevent scald (a discolouration) on apples and pears - ethoxyquin

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COLOURS

Colouring substance means any substance that, when added to food is capableto imparting colour to that food and includes colouring preparation (section 21 of

Food Regs. 1985)

A colour additive is any dye, pigment or substance that can impart colour whenadded or applied to a food, drug, cosmetic or to the human body.

Two colour additives permitted for use in foods

Certifiable manmade colour additives synthetic colours derived fromapproval process (Tartrazine E102)

Exempt from certification pigments derived from natural sources

(vegetables, minerals or animals and natural derivatives) red peppers grapeskins or beetroot

Used in :

o To make food look brighter yogurt to look pinker or drinks more orange

o To make food colourful, compensate for colour lost in processing

o To have a uniform colour in the finished product

Examples :

o Sauces, gravies, soft drinks, baked goods etc caramel colour produced

by heating sugar and other carbohydrates

o Flour confectionery, margarine Curcumin

o Biscuits Sunset Yellow FCF

o Soft drinks Tartrazine

o Fish products Amaranth

o Canned vegetables Brilliant Blue FCF

o Chocolate cake Brown HT

o Soup Tumeric

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o Ice-cream, liquorice Beetroot Red (betanin)

FLAVOUR ENHANCERS

Flavour enhancer means any substance that, when added to food is capable ofenhancing or improving the flavour of that food (Section 23 of Food Regs. 1985)

Used in :

o Very widely used in savoury foods, they make flavours seem stronger

Examples :

o Monosodium Salt of L-Glutamic Acid (Monosodium L-Glutamate MSG)

derived from vegetables source (tomatoes)

o Sodium or Calcium Salts of Guanylic Acid or Inosinic Acid or a

combination of these derived from animal or vegetables sources

o Yeast extract or dried inactive yeast derived from Saccharomyces

cerevisiae orSaccharomyces fragilis or both

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SWEETENERS

Non-nutritive sweetening substance means any substance that when added tofood is capable of imparting a sweet taste to that food but does not have nutritiveproperties (Section 133 of Food Regs.1985)

2 types :

o Intense sweeteners have a sweetness many times that of sugar and

used at very low levels.

o Bulk sweeteners have about the same sweetness as sugar and used at

the same sort of levels as sugar

Types of Sweeteners :

A. Saccharin, sodium saccharin & sodium saccharin

o Non-nutritive artificial sweetener is widely used as a sugar

substitute, avoid obesity and medical risk.o Artificial / synthetic sweeteners

o 500 times sweetness that of sugar

o No calories (non-nutritive properties)

o Bitter taste

B. Cyclamate

o King of sugar (Ibu gula)

o Prohibited substance due to health effect

C. Acesulfame potassium

o 130 times sucrose sweetness that of sugar

o No calories (non-nutritive properties)

o Bitter taste

o Widely used in food industries

D. Aspartame

Nutritive sweeteners made fromamino

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acid

180 times sweetness that ofsugar

Serve 4 calories / gram

Widely sold

E. Alitame

Made from amino acids

2000 times sweetness that ofsucrose

Widely used in food industries

F. Sucralose

No calories (non-nutritive properties)Widely used in cooking food

Examples :

o Canned foods, soft drinks, table-top sweeteners

Acesulfame potassium

o Soft drinks, yogurts, dessert and drinks mixes, sweetening

tablets Aspartame

o Sugar-free confectionery Mannitol

o Tooth paste, medicine, soft drinks, sweetening tablets, table-

top sweeteners Saccharin, Sodium saccharin

o Jams for diabetics Sorbitol, Sorbitol syrup

Dried fruits - Cyclamate

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FOOD CONDITIONER

Food conditioner means any substances that is needed to food for atechnological purpose to obtain the desired food and includes emulsifiers,antifoaming agents, stabilizers, thickeners, modified starches, gelling agents,acidity regulators, enzymes, solvents and anticaking agents, but shall not includepreservative, colouring substances, flavouring substance, flavour enhancer and

antioxidant. (Section 25 of Food Regs.1985)

Emulsifiers and Stabilisers

Used in :

o Help mix together ingredients like oil and water that would

normally separate.

o Prevent separating.

o To make food smoothness and creaminess of texture

o Retard baked goods going stale

Examples :

o Used in sweet and savoury foods

o Ice-cream Agar

o Quick setting jelly mixes, milk shakes Carrageenan

o Salad cream Locust bean gum (carob gum)

o Sweet pickle, coleslaw Xanthan gum

o Soft cheese, brown sauce Karaya gum

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o Jams and preserves Pectin extract

o Cocoa and chocolate products Ammonium

o Phosphatides

o Bread , cakes and biscuits Sodium stearoyl-1-2-lactylate

o Promote foam in soft drinks extract of quillaia

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food additives l10

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