Food additive

1. Monika K.Tambakhe
Dr. P.A. Pawar
University Department of Chemical Technology, Sant
GadgeBaba Amravati
University, Amravati.Maharashtra,INDIA.444602
Email [email protected]
[email protected]
[email protected]

2. Thepursuitofhappinessthroughtheenjoymentoffoodisa
centuriesoldhumanendeavor.Taste,texture,freshnessandeye
appealaremajorcontributorstosuchenjoyment,madepossible
inourmodernlifestylethroughtheuseofhighlyspecialized
ingredientsknownasfoodadditives.
Foodadditivesaffordustheconvenienceandenjoymentofa
widevarietyofappetizing,nutritious,fresh,andpalatable
foods.Theirquantitiesinfoodaresmall,yettheirimpactis
great.Withoutadditives,wewouldbeunfortunatelylacking
intheabundantandvariedfoodsthatweenjoytoday.

3. Theuseoffoodadditivesisnotamodern-dayinvention.The
practiceprobablystartedwhenmanfirstdiscoveredthatfire
wouldcookandtherebypreservehismeat.Laterherealizedthat
theadditionofsaltwouldpreservewithoutcooking.Inancient
times,cloveswereplacedinhamstoinhibitthegrowthof
bacteria.

4. Asthe20thcenturyprogressed,thepublic’sdemandsforfoods
ofhighqualityandconvenienceincreasedandcouldonlybemet
byreasonablypriced,packagedfood.Itisaresultoftheconsumer
demandthatfoodadditiveshavefoundtheirpresentplaceinour
foodsupply.Technologyhasbeenabletomeetdemandsthat
today we think of as imperative–
variability,accessibility,freshness,palatability,uniformity–
qualitiesthatsimplydidnotexisthundredsofyearsagoforeven
therichest,butareavailableforalltodayinthenearest
supermarket.

5. “Anadditiveisanysubstancethatisaddedtofoodeither
intentionallyorunintentionally.additivesmigrateintovariousfoods
byaccidentduringprocessing,packaging,orstorage.Intentional
additivesareaddedtofoodtoproduceadesiredeffect.”
”anysubstancenotnormallyconsumedasafoodinitselfandnot
normallyusedasacharacteristicingredientoffoodwhetherornotit
hasnutritivevalue,theintentionaladditionofwhichtofoodfora
technological purpose in the
manufacture,processing,preparation,treatment,packaging,transpo
rtorstorageofsuchfoodresults,ormaybereasonablyexpectedto
resultinitoritsby-productsbecomingdirectlyorindirectlya
componentofsuchfoods”.

6. 1.Toprovidenutrition–toimproveormaintainthenutritional
qualityoffood.
2.Tomaintainproductqualityandfreshness–freshfoodsdonot
staythatwayforlongperiodsoftime;theyrapidly
deteriorate,turnrancidandspoil.Foodadditivesdelay
significantlythisdeteriorationandpreventspoilagecausedby
growthofmicroorganisms,bacteriaandyeastandalsoby
oxidation(oxygeninaircomingintocontactwiththefoods).

7. 3.Toaidintheprocessingandpreparationoffoods–
Additivesimpartand/ormaintaincertaindesirable
qualitiesassociatedwithvariousfoods.
4.Tomakefoodsappealing–themajorityoffoodadditivesare
mostoftenusedforthispurpose.Unlessfoodslookappetizingand
appealtooursenses,theywillmostlikelygouneatenandvaluable
nutrientswillbelost.
Foodadditivessuchasflavoringagentsand
enhancers,coloringagentsandsweetenersareincludedbyfood
processorsbecausewedemandfoodsthatlookandtastegood

11. •Over3,000differentchemicalcompoundsareusedasfood
additives.Theyarecategorizedintodifferentgroup
•Therearefourgeneralcategoriesoffoodadditives:nutritional
additives,processingagents,preservatives,andsensory
agents.Thesearenotstrictclassifications,asmanyadditives
fallintomorethanonecategory.
1.NutrionalAdditives:Nutritionaladditivesareutilizedforthe
purposeofrestoringnutrientslostordegradedduring
production,fortifyingorenrichingcertainfoodsinordertocorrect
dietarydeficiencies,oraddingnutrientstofoodsubstitutes.
2.Processingagents:Anumberofagentsareaddedtofoodsin
ordertoaidinprocessingortomaintainthedesiredconsistencyof
theproduct.

12. Processing additives and their uses
function typical chemical agenttypical product
anticaking sodium aluminosilicatesalt
bleaching benzoyl peroxide flour
chelating
ethylenediaminetetraa
ceticacid (EDTA)
dressings, mayonnaise, sauces,
dried bananas
clarifying bentonite, proteinsfruit juices, wines
conditioning potassium bromate flour
emulsifying lecithin
ice cream, mayonnaise, bakery
products
leavening
yeast, baking powder,
baking soda
bakery products
moisture control
(humectants)
glycerol
marshmallows, soft candies,
chewing gum
pH control citric acid, lactic acid
certain cheeses, confections,
jams and jellies
stabilizing and thickening
pectin, gelatin,
carrageenan, gums
(arabic, guar, locust
bean)
dressings, frozen desserts,
confections, pudding mixes,
jams and jellies

13. 3.Preservative:Foodpreservativesareclassifiedintotwomain
groups:antioxidantsandantimicrobials,asshownintheTable.
Antioxidantsarecompoundsthatdelayorpreventthe
deteriorationoffoodsbyoxidativemechanisms.
Antimicrobialagentsinhibitthegrowthofspoilageand
pathogenicmicroorganismsinfood.
Food preservatives
chemical agent mechanism of action
Antioxidants
ascorbic acid oxygen scavenger
butylated hydroxyanisole (BHA) free radical scavenger
butylated hydroxytoluene (BHT) free radical scavenger
citric acid enzyme inhibitor/metal chelator
sulfites enzyme inhibitor/oxygen scavenger
tertiary butylhydroquinone (TBHQ) free radical scavenger
tocopherols free radical scavenger

14. Food preservatives
chemical agentmechanism of action
Antimicrobials
acetic acid
disrupts cell membrane function
(bacteria, yeasts, some molds)
benzoic acid
disrupts cell membrane
function/inhibits enzymes
(molds, yeasts, some bacteria)
natamycin
binds sterol groups in fungal cell
membrane (molds, yeasts)
Sorbic acid Inhibit mold and yeast
nitrates, nitrites
inhibits enzymes/disrupts cell
membrane function (bacteria,
primarilyClostridiumbotulinum)
FOOD ADDITIVE CATEGORY
Articleof foodMaximum Limit
catsup, myonnaise,
pickles
3.6%
beverages,fruit
juices
0.05-0.1%
Cured cheese
Cheese, wine, bake
d product
0.3%
Cured meat 150-200 ppm

15. 1.Anti-oxidants:
“Anti-oxidant’’meansasubstancewhichwhenaddedtofood
retardsorpreventsoxidativedeteriorationoffoodanddoes
notincludesugar,cereal,oils,flours,herbsandspices.
Ananti-oxidantisasubstanceaddedtofatsandfat-containing
substancestoretardoxidationandtherebyprolongtheir
wholesomeness,palatability,and,sometimes,keepingtime.Ananti-
oxidantshouldnotcontributeanobjectionableodour,flavor,or
colour,tothefatortothefoodinwhichitispresent.Itshouldbe
effectiveinlowconcentrations,andbefatsoluble.Also,itshould
nothaveaharmfulphysiologicaleffect.
Someanti-oxidantsusedinfoods
arebutylatedhydroxyanisole
(BHA),butylatedhydroxytoluene
(BHT),propylgallate(PG),and
teriarybutyl hydroquinone
(TBHQ),whichareallphenolic
substances.

16. Thiodipropionicacidanddilaurylthiodipropionatearealso
usedasfoodanti-oxidants.TheJointFAO/WHOExpertCommitteeon
FoodAdditiveshasrecentlyconsideredtheAcceptableDailyIntakes
(ADls)ofBHAandBHTandsetthemat0-0.5mg/kgbodyweightfor
BHAand0-0.3mg/kgbodyweightforBHT.
1.Anti-oxidants:
Article of food Antioxidant Permitted value
Edible oils and fats
except ghee and butter
BHA 0.02%(On the basis of fat
content )
Frozen fish productAscorbic Acid 1g/Kg
Margarine and fat
spreads
Propyl Gallate 200mg/Kg

17. 2. Chelating Agents
Chelating agents are not anti-oxidants. They serve as scavengers
of metals which catalyze oxidation.
Recommendedusagelevelsforcitricacidtypicallyvarybetween
0.1and0.3percentwiththeappropriateanti-oxidantatlevels
rangingbetween100and200ppmEDTAisachelatingagent
permittedforuseinthefoodindustryasachemicalpreservative.
CalciumdisodiumEDTAanddisodiumEDTAhavebeenapproved
foruseasfoodadditivesbytheUnitedStatesFoodandDrug
Administration.

18. 3.CuringAgents:
Theseareadditivestopreserve(cure)meats,givethemdesirable
colourandflavor,discouragegrowthofmicro-organisms,andprevent
toxinformation.
Sodiumnitritehasbeenusedforcenturiesasapreservativeand
colourstabilizerinmeatandfishproducts.
Thenitrite,whenaddedtomeat,getsconvertedtonitric
oxide,whichcombineswithmyoglobintoformnitricoxidemyoglobin
(nitrosylmyoglobin),whichisaheat-stablepigment.
Thecuringalsocontributesflavortothemeat.Inaddition,nitrite
curinginhibitsthegrowthofClostridiumandStreptococcus,andalso
lowersthetemperaturerequiredtokillC.botulinum.

19. 4.Emulsifier:
“Emulsifiersareagroupofsubstancesusedtoobtainastable
mixtureofliquidsthatotherwisewouldnotorwouldseparate
quickly.”Theyalsostabilizegas-in-liquidandgas–in-solidmixtures.
Emulsifierscanaeratefoamsandbatters,extendshelf-life,promote
fatagglomeration,andimprovetextureinfoods.
Thefunctionalityofemulsifiersdependsontheparticular
emulsifierusedandtheconcentration,formulation,andprocessing
thefinalfoodproducthasexperienced.Thisrangeinfunctionalityhas
resultedin400millionpoundsofemulsifiersbeingusedinthefood
industryin1996,withanestimatedannualgrowthof3%inthebakery
divisionanda6%annualgrowththroughouttheentireindustry.
Commercialemulsifierswereintroducedtothefoodindustryin
the1930sintheformofmono-anddiglycerides.Beforethe
introductionofcommercialemulsifiers,theemulsification
propertiesfoundwithineggswereutilized.Eggyolkscontainlecithin
andotherphospholipidsthatactasnaturalemulsifiersinfoods.

20. 4.Emulsifier:

21. Theyarewidelyusedindairyandconfectioneryproductstodisperse
tinyglobulesofanoilorfattyliquidinwater.
Emulsifyingagentsarealsoaddedtomargarine,saladdressings,and
shortenings.
Peanutbuttercontainsupto10percentemulsifiers.
4.Emulsifier:
Article of food Emulsifier Maximum limit
Snacks and sweets Carboxymethyl cellulose 0.5%
Instant mixes, RTD
beverages, processed
cereal goods
Carboxymethyl cellulose 0.5%
Baked products Lecithin GMP

22. 5.ColouringAgents:
Coloursareusedforfollowingreasons-
1.Restoreoriginalappearanceofthefoodwhichislostduringheat
processingorstorage.
2.Uniformityofcolourasaresultofnaturalvariations.
3.Tointensifycolourasaresultofnaturalvariations.
4.Toprotectlight-sensitivevitamins.
5.Toimpartattractiveappearancetofoods.
6.Topreservetheidentitybywhichfoodsarerecognized.
7.Toserveasvisualindicationoffoodsquality.

23. Article of food
SOFT DRINK
Colour Permittedlimit
(mg/kg)
orange Sunset yellow FCF 40
Cherry Ponceau 4R 50
Chocolate Chocolate brown HT + GreenS
+Tartrazine
80
Article of food
JAMS
Colour Permittedlimit
(mg/kg)
Strawberry Ponceau 4R 50
Raspberry Carmoisine 80
Plums Ponceau 4R 60
Lime Tartrazine 50

24. 5. Colouring Agents :
Article of food
TABLE JELLIES
Colour Permittedlimit
(mg/kg)
Orange Sunset yellow FCF 40
Black currants Amaranth 50
Lemon Tartrazine 20
Raspberry Carmoisine 50
Article of food
BAKED GOODS
Colour Permittedlimit
(mg/kg)
Chocolate cake Chocolate Brown HT 200
Wafers Ponceau 4R 60
Breakfast cereals Tartrazine 70

25. 6.Dyes & Lakes:
Colour additives are available for use in food as either dyes or lake
pigments.
Dyes :
1. Dissolve in water
2. Insoluble in fat.
3. Manufactured as powders, granules, liquids.
4. Used in beverages, dry mix, confectionary.
5. Dyes also have side effects.
Lakes:
Combining dyes with salts to make insoluble
1. Lakes tint by dispersion i.e., oil dispersible
2. More stable than dyes
3. Ideal for colouring fat dense foods which lack moisture.

26. 7.FlavouringagentsandFlavourEnhancers
Flavoringagentsincludeflavorsubstances,flavorextractsor
flavorpreparations,whicharecapableofimpartingflavoring
properties,namelytasteorodororbothtofood.
Flavouringadditivesaretheingredients,bothnaturally
occurringandadded,whichgivethecharacteristicflavorto
almostallthefoodsinourdiet.
Flavourenhancersarenotflavoursthemselvesbutthey
amplifytheflavoursofothersubstancethroughasynergistic
effect.Flavourandflavorenhancersconstitutethelargestclassof
foodadditives.

27. 7.FlavouringagentsandFlavourEnhancers
Flavoringagentsmaybeoffollowingthreetypes:-
1.NaturalFlavorsandNaturalFlavoringsubstancesmeansflavor
preparationsandsinglesubstancerespectively,acceptableforhuman
consumption,obtainedexclusivelybyphysicalprocessesfrom
vegetables,sometimesanimalrawmaterials,eitherintheirnatural
stateorprocessedforhumanconsumption.
2.Nature-IdenticalFlavoringSubstancesmeanssubstances
chemicallyisolatedfromaromaticrawmaterialsorobtained
synthetically;theyarechemicallyidenticaltosubstancespresentin
naturalproductsintendedforhumanconsumption,eitherprocessed
ornot.
3.ArtificialFlavoringSubstancesmeansthosesubstanceswhichhave
notbeenidentifiedinnaturalproductsintendedforhuman
consumptioneitherprocessedornot;

28. 8.Flour Improvers:
Thesearebleachingandmaturingagents;usually,theyboth
bleachand“mature”theflour.
Theseareimportantintheflourmillingandbread-baking
industries.Freshlymilledflourhasayellowishtintandyieldsa
weakdoughthatproducespoorbread.
Boththecolourandbakingpropertiesimprovebystoringthe
flourforseveralmonthsbeforemakingbread.
Chemicalagentsusedasflourimproversareoxidizing
agents,whichmayparticipateinbleachingonly,inbothbleaching
anddoughimprovement,orindoughimprovementonly.

29. FlavoursagentsandFlavourImprovers
Article of food Flavouring agents
and Flavour Improvers
Maximum limit
Margarine and fat spreads Diacetyl 4 mg/kg
Baked products (Biscuits)Potassium iodate and
Calcium and ferrous salts
GMP
Canned fish products
(Canned Crab Meat)
Monosodium glutamate 500 mg/kg

30. 9.Humectants:
Humectantsaremoistureretentionagents.Theirfunctionsin
foodsinclude-
Controlofviscosityandtexture,bulking,retentionofmoisture,
reductionofwateractivity,controlofcrystallization,and
improvementorretentionofsoftness.
Tohelptherehydrationofdehydratedfoodandsolubilizationof
flavorcompounds.
Polyhydroxyalcoholsarewatersoluble,hygroscopic
materialswhichexhibitmoderateviscositiesathighconcentrations
inwaterandareusedashumectantsinfoods.Someofthemare
propyleneglycol(CH3.CHOH.CH2OH),glycerol,andsorbitoland
mannitol[CH2OH(CHOH)4CH2OH].Polyhydricalcoholsaresugar
derivativesandmostofthem,exceptpropyleneglycol,occur
naturally.

31. 9.Humectants:
Article of food Humectant Maximum limit
Frozen fish products
(Orthophosphoric acid --
except Frozen Fin Fish)
Potassium
polyphosphate
expressed as P2O5
10 g/kg
Canned Shrimps Orthophosphoric
acid
850 mg /Kg

32. 10.Anti-cakingagents:
substanceswhichreducethetendencyofindividualparticlesofa
foodstufftoadheretooneanotherareanti-cakingagents.
Ithelp–
Topreventparticlesfromadheringtoeachotherandturningintoa
solidchunkduringdampweather.
Tofreeflowingofsaltandotherpowders.
Articleoffood Anti-caking agents Maximum limit
Instantmixes ,RTD
beverages,Processedcereal
goods
Carbonates of Calcium and
Magnesium
2%
Powderedsoftdrinks,
concentratemix/fruit
beveragedrink
SodiumAluminium Silicate 0.5%

33. 11.Leavening Agents :
Leaveningagentsareadditives,whichwhenusedindough
causeafoamingactionthatlightensandsoftensthefinished
product.Theyaregenerallyenzymesorchemicals,whichaid
fermentationorhelpinincreasingthestructuralintegrityofthe
dough
Leaveningagentsproducelightfluffybakedgoods.
Forex.yeastwasusedalmostexclusivelytoleavenbakedproducts.
Itisstillanimportantleaveningagentinbreadmaking.Whenyeast
isused,ammoniumsaltsareaddedtodoughtoprovideaready
sourceofnitrogenforyeastgrowth.Phosphatesalts(sodium
phosphate,calciumphosphate)areaddedtoaidincontrolofpH.

34. 11.Leavening Agents :
Article of food Leavening Agent Maximum
limit
Baked product(Bread) Ammonia persulphate 250 ppm
Cake and Pastries Bacterial amylase GMP

35. 12.NutrientSupplements:
Itrestorevalueslostinprocessingorstorage,orensure
highernutritionalvaluethanwhatnaturemayhaveprovided.
Whenfoodsareprocessed,theremaybelossofsomenutrientsand
additivesmaybeaddedtorestoretheoriginalvalue.
Forexample,toproducewhiteflour,wheatismilledinsucha
wayastorethebrowncolouredpartofthegrain,whichisrichin
vitaminsandminerals.
Torestorethenutritivevalue,thiamine,nicotinicacid,iron
andcalcium,areaddedtotheflour.Similarly,vitaminCisaddedto
cannedcitrusfruitstomakeupthelossofthevitaminduring
processing.
13.pHControlAgents:
Theseincludeacids,alkalisandbuffers.Theynotonly
controlthepHoffoodsbutalsoaffectanumberoffoodproperties
suchasflavor,texture,andcookingqualities.

36. “Buffering agents” means materials used to counter acidic and
alkaline changes during storage or processing steps, thus
improving the flavor and increasing the stability of foods;
Articleoffood Acid Regulator Maximum
limit
Incannedbabyfoods,saltsubstitutedand
dietaryfood
Acetic acid 5000 ppm
Asaneutralizerinnumberoffoods Calcium Carbonate 10000 ppm
Asaneutralizerinspecifieddairyproduct Calcium oxide 2500 ppm
saltsubstitutedanddietaryfood Phosphoric acid 600 ppm
Emulsionscontainingrefinedvegetable
oils,eggs,vinegar,salt,
sugarandspices,saladdressing,sandwich
spreadorfatspread
Calcium Disodium,
Ethylene, Diamine
tetra acetate
50 ppm

37. 14.Preservatives:
“substances which prolong the shelf-life of foods by protecting
them against deterioration caused by micro-organisms and/or
which protect against growth of pathogenic micro-organisms are
preservatives .“

38. 14.Preservatives:
Itisestimatedthatnearly1/5oftheworld’sfoodislostby
microbialspoilage.Chemicalpreservativesinterferewiththecell
membraneofmicro-organisms,theirenzymes,ortheirgenetic
mechanisms.
Thecompoundsusedaspreservativesincludenatural
preservatives,suchassugar,salt,acids,etc.,aswellassynthetic
preservatives.

39. Article of food PreservativePartspermillion
Fruit juice concentrateSulpher dioxide 1500
Jam, Jelly, Canned Cherry Sulpher dioxide 40
200
Beer Sulpher dioxide 70
Alcoholic Wines Sulpher dioxide 450
Ready to serve beveragesSO2 / Benzoic acid 70/120
Tomato and other sauces Benzoic acid 750
Cheese or Processed
Cheese
Sorbic acid 3000
Preserved Chapaties Sorbic acid 1500
Paneer or chhana Sorbic acid 2000
Dried Ginger Sulpher dioxide 2000
TableforPreservativesusedindifferentfoods

40. 15.Stabilisers:
Substanceswhichmakeitpossibletomaintainthephysico-
chemicalstateofafoodstuffarestabilisers.
Stabilisersincludesubstanceswhichenablethe
maintenanceofahomogenousdispersionoftwoormore
immisciblesubstancesinafoodstuff,substanceswhich
stabilise,retainorintensifyanexistingcolourofafoodstuffand
substanceswhichincreasethebindingcapacityofthe
food,includingtheformationofcrosslinksbetweenproteins
enablingthebindingoffoodpiecesintore-constitutedfood.

41. 16.Thickeners:
Substancesusedasstabilizersandthickenersare
polysaccharides,suchasgumArabic,guargum,carrageenan,agar-
agar,alginicacids,starchanditsderivatives,carboxy
methylcelluloseandpectin.
Gravies,piefillings,caketoppings,chocolatemilk
drinks,jellies,puddingsandsaladdressings,aresomeamongthe
manyfoodsthatcontainstabilizersandthickeners.
substanceswhichincreasetheviscosityofa
foodstuffarethickeners.

42. 17.Carriers :
Thesesubstancesareusedtodissolve,dilute,disperseor
otherwisephysicallymodifyafoodadditiveoraflavouring,food
enzyme,nutrientand/orothersubstanceaddedfornutritional
orphysiologicalpurposestoafoodwithoutalteringitsfunction
(andwithoutexertinganytechnologicaleffectthemselvesin
ordertofacilitateitshandling,applicationoruse)
18.Unintentional Additives :
The unintentional incorporation of chemicals into food is
as widespread as intentional addition and may present health
hazards. The sources of contamination are radioactive fall-out,
thousands of chemicals used in agricultural production, animal
food additives, and accidental contaminants during food
processing.

43. 19. Anti-foaming agent :
”Anti-foaming agent” means substance which retards
deteriorative changes and foaming height during heating.
Article of food Anti-foaming Agent Maximum limit
Edible oil Dimethyl polysiloxane
singly or in combination
with Silicon dioxide
100 ppm

44. 19.Packaginggases:
Thesegasesareotherthanair,introducedintoacontainer
before,duringoraftertheplacingofafoodstuffinthat
container.
20.Animal Food Additives :
They are also used as plant and animal additives. In some
countries (particularly USA), about 80 per cent of animal feed it
treated with small quantities of antibiotics for enhancing
growth, improved feed utilization, and the checking of intestinal
flora of animals.
This has helped to produce less expensive meat and
poultry. In all the cases where antibiotics have been used,
residues may remain in meat. As already indicated, the presence
of antibiotics in foods may result in the development of strains
resistant to antibiotic drugs.

45. 20.Animal Food Additives :
The synthetic female hormone, diethylstilbesteril(DES), is
used on chicken , cattle, sheep as implants and as a daily
additive to the feed. This helps the conversion of foodstuffs
into meat more efficiently in such animals.
On an average, the growth is one-fourth faster than in
untreated animals; and the increase is more in muscle than
fat. Residues of DES when present in food are potential
cancer hazards.

46. 21.Sweetener:
Sweetenersarefoodadditivesthatareusedto
improvethetasteofeverydayfoods.Naturalsweetenersaresweet-
tastingcompoundswithsomenutritionalvalue;themajor
ingredientofnaturalsweetenersiseithermono-or
disaccharides.Artificialsweeteners,onthe
otherhand,arecompoundsthathaveverylittleornonutritionalvalue.
Nonsugarsweetener–areworthconsiderbecausesomeofthemare
usetraditionally.
Categories of low calorie sweetener-
i)Bulk sweetener –
include sugar alcohol and fructo oliogo saccharide
ii)High intensity sweeteners –
include saccharine, cyclamate, acesulfame -K ,aspartame.

47. 21.Sweetener:
Artificial SweetenerArticle of food Maximum limit
Saccharine sodiumCarbonated water, Soft
drink concentrate
100 ppm
Supari 4000ppm
Pan masala 8000ppm
Aspartame Carbonated water, Soft
drink concentrate
700 ppm
Acesulfame potassiumCarbonated water, Soft
drink concentrate
300 ppm

48. Food Additives regulation process:
1938.FederalFoodDrugandCosmeticAct(FFDCA)
–Basisofmodernfoodlaw
–GaveFDAauthorityoverfoodingredients
–Definedrequirementsfortruthfullabelingofingredients
1958.FoodAdditivesAmendmenttoFFDCA
–RequiredFDAtoapproveadditivesbeforeuseinfood
–Requiredmanufacturerstodocumentsafetyofadditive
–Exemptions:
•GRAS
•Prior-sanctionedsubstances

49. 1960 -Color Additive Amendments to FDCA
–Tightened legal definitions of food colors
–Specified toxicity testing requirements of food colors
–Required testing to confirm safety of food colors already in use
before 1938.
1985 -FDA established Adverse Reaction
Monitoring System (ARMS)
1996 -Food Quality Protection Act
–New safety definitions
• Resulted from improved analytical techniques
• More realistic toxicity estimates
–Defined “safe” as “reasonable certainty of no harm”
• Lifetime (70 yr) use of additive associated with cancer
risk of less than 1 in a million
• Replaced “zero risk” with “negligible risk”
–Ended Delaney Clause
Food Additives regulation process:

50. Approval of Food Additives
Manufacturer petitions FDA
–Evidence that additive performs as intended
–Extensive toxicology studies
•Acute (rapid toxic effect), chronic (long-term effects), Ames
test (mutagenic effect), teratogenic (birth defects),
carcinogenic effects
•Different animal species, successive generations
–Public comment period
If FDA approves, it issues regulations
–Types of foods that new additive can be used in
–Maximum levels of additive (based on at least a 100 fold safety
margin)
–Labeling
Post-marketing surveillance

51. Advantages of food additives
Extendthelifeofprocessedfoodssotheycanbe
transported,storedorkeptontheshopshelfforlonger,
maintainastandardquality.
Make the products moreattractiveto the consumer.

52. Disadvantages of Food Additives

53. Disadvantages of Food Additives

54. 10 Food Additives to avoid –Disadvantages of Food Additives
a)Benzoic acid-
In the presence of vitamin C(ascorbic acid) in food and drinks
canproduce small amounts of the carcinogen benzenein the food or
drink.
b) Sodium Benzoate-
The same carcinogenic concernsexist for food and
drinks containingSodium benzoate and vitamin Cthrough the
similar production of the carcinogen benzene.

55. c)Sodiumnitrateandsodiumnitrite-
SodiumNitrite(andSodiumNitrate)arepreservatives
alsousedtocolourandflavourmeatproducts.Howevertheyhave
beenlinkedtovarioustypesofdiseases.
SodiumNitrite:Ontestswithmice,itwasfoundthatSodium
NitritesignificantlyincreasedDNAdamageinthestomachdueto
theformationoffreeradicals.Freeradicalshavebeenassociated
withcancer.,tumorsofthelungcouldbecausedbyingestionof
sodiumnitrite.
SodiumNitrate:Studiesinconductedinratssupplementedwith
sodiumnitrateshowedthatsodiumnitrateresultsintesticular
toxicitywithdecreasedspermcountandmotility.

56. d)BHAandBHT
suspectedofcanceroustoxicity
TestsshowthatBHAadministeredtorats,miceand
goldenSyrianhamsterscancausecancer,more
specificallypapillomasandsquamouscellcarcinomas
oftheforestomach.
e) Trance fat
Itincreaseconcentrationsofthe‘bad’low-density-lipoprotein
cholesterol(LDL)andreduceconcentrationsofthe‘good’high-
density-lipoprotein(HDL)cholesterol.Itincreasestherisk
ofcoronaryarterydisease,heartdisease,strokeandother
cardiovasculardiseasesandisestimatedthat30,000premature
deathsperyearintheUnitedStatesarelinkedtotheconsumption
oftransfats.possiblyhaveanegativeeffectonthehuman
fetusandonnewbornsAndanincreasein
coloncancerriskinadults.

57. f)Monosodium Glutamate(MSG)
It is associated with
1) a burning sensation of the back of the neck, fore arms and
chest;
2) facial pressure or tightness;
3) chest pain;
4) headache;
5) nausea;
6) upper body tingling and weakness;
7) palpitation;
8) numbness in the back of the neck, arms and back;
9) bronchospasm (in asthmatics only); and
10) drowsiness.

58. g)Aspartame
Intrialsonaspartamefedratsitwasshownthataspartame
causedanextremelyhighoccurrenceofbraintumourscompared
tonobraintumoursfoundinthecontrols.Aspartame
hasmutagenicpotentialandmayexplaintherecentincreasein
incidenceanddegreeofmalignancyofbraintumoursinhumans.
Aspartamemayalsocauseneurochemicalchangesthatcould
havefunctionalorbehavioralconsequences,particularlyinpeople
withcertainunderlyingdiseases.
h)Food colurings
InarecentstudyofpediatricpracticesinNorth
Carolina,15%ofchildrenwerefoundtohave
behavioraldisorders,withADHDasthemost
frequentdiagnosis

59. i) Potassium Bromate
Potassiumbromate(KBrO
3)isknownas
well-establishedrodentkidneycarcinogento
whichitsoxidisingactivityisthoughttobeamainfactorinits
mechanismofaction.
Potassiumbromatealsoshowssomegenotoxictyandis
associatedwithinductionofgenemutationsandchromosome
aberrationsinmouselymphomacells,bothpotentiallyleading
tocancer.
j)CalciumPropanoate
IntrialsitwasfoundthatCalciumPropanoateandother
preservativescancauseirritability,restlessness,inattentionand
sleepdisturbanceinsomechildrenifconsumeddaily.If
processedfoodsminimisedtheirconcentrationsthiswould
reduceadversereactions.Calciumpropanoatecanbetoxicto
certainspeciesanditcanactuallybeusedasapesticide.

60. Conclusion
Muchhashappenedtoandinthefoodindustryandthemarket
forfoodsincethegreatfocusonadditivesinthe1980s.
Additiveshavebeenusedformanyyearsto
preserve,flavor,blend,thickenandcolorfoods,andhaveplayed
animportantroleinreducingseriousnutritionaldeficiencies
amongAmericans.
Additiveshelpassuretheavailabilityofwholesome,appetizing
andaffordablefoodsthatmeetconsumerdemandsfromseason
toseason.