FOOD ADDITIVES

FOOD ADDITIVES

1. FOOD ADDITIVES

2. FOOD ADDITIVES Food additives is a substances that use in preparation , packing and storing for giving colour , density and strength to food.

3. Rules Of Using Food Additives Given substances are allowed in the country’s legal regulations additives used the production of food . Additives is permitted according to predetermined criteria of purity . Food additives can not be used to fix damaged food .

4. What is E ? If allowed to use a food additive in the European Union , given it an E number. L etter E symbolize to E uropean U nion . There are more than 8000 food additives. Only 350-400 food additives have E number .

5. Classification According To E.U. COLOURS Artificial colours Natural colours SWEETENERS Artificial Sweeteners Natural Sweeterners OTHER ADDITIVES Acidity Regulators Emulsifiers Anticaking Agents Antioxidants Enzyms Gelling Agents-Tickeners Coating Agents Flavor Enhancement

6. COLORS

7. COLORS Food coloring , or color additive , is any dye , pigment or substance that imparts color when it is added to food or drink . Co loring agents are usually located between E100 -E200 . Artificial colours : A rtificial colors are not found in nature. They are produced by chemical synthesis. Coal is typically used as the starting material .

8. E CODE NAME COLOUR EFFECT-USES E128 RED 2G RED İncrease asthma symptoms . Use in meat and milk production . E133 BRİLLANT BLUE FCF BLUE Rarely alergic reaction occurs . Use in ice-cream . E142 BRİLLANT GREEN BS GREEN Alergy and anemia can occur . Use in canned peas , mint jelly and sauces . E102 TARTRAZINE YELLOW The combination of the benzoate and tartrazine can cause disease seen in children ADHD. Use in pudding , cake , marzipan , yoghurt . E154 BROWN FK BROWN İts use is limitted because it can show mutagenic effects . Use in dried fish , smoked fish and chips .

9. COLORS Natural Colours : Natural coloring agents are pigments which are obtained from microbial , vegetable and animal sources . PROPERTIES : Weak stability Limitted colour range pH and heat effect

10. Organic colour İnorganic colour NATURAL COLOUR

11. COLOURS Organic colours : E CODE NAME COLOUR OBTAINED-USES E120 CARMINE RED Cochineal . Marmalade and jelly sweet E140 CHLOROPHYLLS GREEN Grass and Nettles E160a(i) CAROTENES YELLOW-ORANGE Carrot and anatto plant E163 ANTHOCYANINS RED-PURPLE Black berry and flowers Use in fruit puree , alcoholic and non-alcoholic beverages , vinegar E153 HERBAL KARBON BLACK C harcoal , bones, meat, blood, various fats oils and resins

12. COLOURS Inorganic colours : E171( TITANIUMDIOXIDE) E172 (IRON OXIDE) E173 (ALUMINIUM) E174 (SILVER) E175 (GOLD) They are often used to give bright colours .

13. SWEETENERS

14. SWEETENERS A sugar substitute is a food additive that duplicates the effect of sugar in taste , usually with less food energy . Some sugar substitues are natural and some are synthetic . Natural sweeteners : Typically chemicals are separated from the plant. Some of these substances can be used instead of sugar even though they contain less energy than that of the same weight sweeter than sugar .

15. SWEETENERS Sorbitol ( Glucitol ): It can be obtained by reduction of glucose, changing the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in apples, pears, peaches, and prunes . E code is 420.

16. SWEETENERS Stevia ( Genus ): E xtracted from the leaves of the plant species  Stevia rebaudiana . Stevia's taste has a slower onset and longer duration than that of sugar, and some of its extracts may have a bitter or licorice-like aftertaste at high concentrations.

17. SWEETENERS Glycerol ( Glycerine ):  is a simpl e sugar alcohol compound. It is a colorless, odorless, viscous liquid that is widely used in  drug formulations. In food and beverages, glycerol serves as a humectant, solvent, and sweetener, and may help preserve foods . E code is 422.

18. SWEETENERS Others Natural Sweeteners ; Xylitol (E967) Lactitol (E966) Maltitol (E965) Isomalt (E953) Thaumatin (E957)

19. SWEETENERS Artificial Sweeteners : They are obtained in the laboratory by synthesizing like natural sweetener agent . Usually contains zero or near zero amount energy ( calories ). Aspartame :  is an artificial, non-saccharide sweetener used as a sugar substitute in some foods and beverages. Aspartame is approximately 200 times sweeter than sucrose (table sugar). E code is 951.

20. SWEETENERS Acesulfame potassium : It is a low calorie sweeterner and knows organic syhntetic salt. It is used in the food during the cooking or baking . Uses : Gum , beverage , dry beverage mixes , gelatin desserts , puddings and cream .

21. SWEETENERS Saccharin : I s an artificial sweetener with effectively no foo d energy which is approximately 300 times as sweet as sucrose or table sugar, but has a bitter or metallic aftertaste, especially at high concentrations. It is used to sweeten products such as drinks, candies, cookies, medicines, and toothpaste. E number is 954.

22. SWEETENERS Other artificial sweeterners : Cyclamate (E952) Neohesperidine dihydrochalcone (E959) Sucralose (E955)

23. OTHER ADDITIVES Acidity Regulators : Inability to control the pH can cause growth of bacteria that could threaten health.So we need to use acidity regulator in the food product . Some of acidity regulators ;

24. E CODE NAME USES E260 ACETIC ACID butter , margarine, curry powder , cooking oil , processed cheese E263 CALCIUM ACETATE packed sweets E270 LACTIC ACID cheese , milk , meat , sauces and drinks E296 MALIC ACID konserve meyve, sebzeler ve bakliyat, reçeller, marmelatlar, donmuş sebzeler E297 FUMARIC ACID bread , fruit drinks , turta dolguları,wine jam , marmalade E330 CITRIC ACID fruit and vegetable ( especially lemon and linden ) non-alcoholic beverages E334 TARTARIC ACID bakery products , candy

25. EMULSIFIERS

26. EMULSIFIERS Mixing two substances, such as oil -in-water emulsifier to each other is called externally added agent to get a homogeneous appearance. What are the benefits of emulsifiers used in food products? Strengthens the internal structure of the Increases the consistency of the product , Increases the consistency of the product , According to product fluency, shape , Extend the shelf life of the product.

27. EMULSIFIERS

28. EMULSIFIERS Some common applications of emulsifiers ; Bread : It is possible to make bread without emulsifiers but the result is often dry, low in volume and easily stales. There are two types of emulsifiers used in bread: dough strengtheners (e.g. diacetyl tartaric acid esters (E472e) and sodium or calcium stearoyl-2-lactylate (E481, E482)) and dough softeners (e.g. mono- and di-glycerides of fatty acids (E471)).

29. EMULSIFIERS Ice-cream : Ice-cream is one of the most complex foods we encounter; both a foam and an emulsion it contains ice crystals and an unfrozen aqueous mix. Emulsifiers are added during the freezing process, to promote a smoother texture and ensure the ice-cream does not melt rapidly after serving. They also improve freeze-thaw stability. Mono and diglycerides of fatty acids (E 471), lecithin (E 322) and polysorbates (E 432, E 436) are commonly used in ice-cream production. All this applies to other desserts such as sorbet, milkshake, frozen mousse and frozen yogurt as well.

30. EMULSIFIERS Margarine: Emulsifiers give margarine the required stability, texture and taste. To ensure that the water droplets are finely dispersed in the oil phase, mono and diglycerides of fatty acids (E 471) and lecithin (E 322) are widely used. Citric acid esters of mono and diglycerides (E 472c) prevent the margarine from splattering while polyglycerol esters (E 477) and lactic acid esters make up for the good quality of margarine used to bake cakes, for example.

31. EMULSIFIERS Where are the areas of application of emulsifiers ? Salad dressings , Ready soups , Dairy products , Cosmetic and pharmaceutical production , Meat and meat made ​​materials .

32. ANTICAKING AGENTS

33. ANTICAKING AGENTS An anti-caking agent is an additive placed in powdered or granulated materials, such as table salt, to prevent the formation of lumps and provide to eas y packaging, transport, and consumption . The most important anti-caking agents ;

34. ANTICAKING AGENTS 1. E550( S odium S ilicate ): It can use in canned products(especially canned peach) and vanilla powder. 2. E551( S ilicon D ioxide ): I t improves clarity in beverages and reventing agglomeration keeping up 120% by weight of moisture.

35. ANTICAKING AGENTS 3. E533a(ii)(Magnesium T risilicate ): The additive is often employed by fast food chains to absorb fatty acids and remove impurities that form in edible oils during the frying process.

36. ANTICAKING AGENTS 4. E542 (Edible bone phosphate): Many dried substances contain edible bone phosphate as anticaking agents. It obtained from animal bone , such as pork and beef . B ecause of this, some religious groups do not use this item.

37. ANTIOXIDANTS

38. ANTIOXIDANTS Antioxidants are used for to prevent the effects like bad smell, bitter taste and brownish color which come up when the animal fats, vegetable oil and vitamins are combined with the atmospheric oxygen and free radicals.

39. ANTIOXIDANTS Antioxidants can also be produced in the body or taken from outside. Many vegetables and fruits,vegetable oils,white and red meat,fish,cereals,nuts and walnuts are natural antioxidant source . A,C,E vitamins and Selenium are the most important antioxidants taken from outside .

40. ANTIOXIDANTS L- A scorbic Acid (Vitamin C): E code is E300 and molecular formula is C 6 H 8 O 6 . It is obtained from bacterial fermentation of glucose and also is found some vegetables and fruits such as lemon , orange , kiwi , strawberry,cabbage and artichoke.When meat products,vegetables - fruit products and breads is labeled E code,L-ascorbic acid lose Vitamin C properties and it uses antioxidant .

41. ANTIOXIDANTS L- Ascorbic acid (Vitamin C)

42. 2. Vitamin E ( Tocopherols and Tocotrienols ): Vitamin E found in nature 2 form.They are t ocopherols and tocotrienols . Vitamin E is the most important cell antioxidant and it can transport cell membrane . With this feature,cell can live long time and resfresh itself . Also reduces the progression of the Alzheimer's disease . ANTIOXIDANTS

43. Tocopherols : Alpha, beta, gamma and delta forms show Vitamin E properties . Alpha tocopherols are the most active biologically , but delta tocopherols are the most active as an antioxidant . Tocopherols usually obtained from soya, wheat, rice, cottonseed , corn or synthetic ways . ANTIOXIDANTS

44. E307 (Alpha tocopherol ): Especially uses to prevent rancidity of fats . ANTIOXIDANTS

45. ANTIOXIDANTS

46. ENZYMES

47. Enzymes,which initate and acelerate biochemical reactions , are compounds and leaving unchanged from reaction . ENZYMES

48. Advantages of using enzyme as food additive ; Enzymes are prefered for being natural source . In last product,enzymes can not changes to other products and they are found same situtiation . Enzymes show more specific properties . Their activities can standardized easily . Also they can not shows adverse reaction . ENZYMES

49. 3.Enzymes can control shape , rate and time of reaction easily . 4.Effect of enzymes is deactivite in need of that in some reaction . 5.Enzymes can work in neutral pH and room temperature . ENZYMES

50. Enzymes in Food Industry Amylase uses : in high recycled syrup and production of grape sugar in modification of grain from pre-fired grain . in syrup of chocolate for control of viscosity in juice,fruit extract and disposing starch from pectin . ENZYMES

51. Pectinase uses Production and clarifying of juice and wine . Process of grape,plum and orange before drying . Production of the low methoxyl pectin . Glucose oxidase-catalyzes uses Removing glucose from production of eggs additive . Removing oxygen from food and drink . ENZYMES

52. Protease uses Softing and ripen of fresh meat , Modification of for fusing of bread and cracker, Production of protein’s hydrolyzate . Polishing beer in cold , Production and ripen of various cheese . ENZYMES

53. Lipase uses Occuring aroma in various cheese Using in product with containing lipase modified butter . Enrichmenting of aroma in product of chocolate and margarine. ENZYMES

54. Catalase Removing residual ( hydrogen peroxyde ) from food product . It is important for food . Enzymes of Aroma Aroma compounds of sulphur occurs with enzyme effect like onion , garlic , mustard and cabbage . ENZYMES

55. OTHER ADDITIVES Gelling Agents - Tickeners E400-E500 Use of purpose : To obtain the consistency required for food .

56. GELATİN (CODE:E441) Gelatin derived from animals such as beef and fish, is a protein. Used in; yogurt, ice cream, chocolate, candies , jelly .

57. ALGİNAT Alginate ; used as tickener in ice - cream , fruit juice , cream cheese , dairy products . used as gelling agent in jams , puddings

58. Locust Bean Gum CODE : E410 Locust Bean gum is a tickener .

59. THE OTHER GELLİNG AGENT AND TİCKENERS AGAR AGAR(E406) CARRAGEENAN(E407) GUAR GAM (E412) ARABİC GAM (E414) JELLAN GAM (E418)

60. Flavour Enhancement E600-E700 A flavouring agent enhances the flavour and aroma of food . OTHER ADDITIVES

61. VANILLIN Vanillin is a flavor . I t used in ; coffe , tea,cake,sweet , milk drinks .

62. Monosodium Glutamate (MSG) It used in, canned foods , sauces , soups , bouillon , salami . This article is about the chemical compound. For its use in food, see  glutamic acid (flavor) .

63. BENZALDEHYDE ( oil of bitter almond ) CINNAMALDEHYDE ( oil of cinnamon ) DIALLYL DISULFIDE( oil of garlic ) METHYL ANTHRANILATE( grape flavoring ) MENTHOL AND MENTHONE ( oil of pepermint ) OTHER FLAVORİNG AGENT

64. For the application to be effective ; 1- "Which additive for which food“ 2- "What dose to which additives“ g iving the correct answer to the question is required.

65. CRİTERİA FOR USE It has suitable pH value for food T he solubility of the substance ( It must be readily soluble ) Specific Antimicrobial Effects It must be non toxic and suitable for application . Interaction with each other as additive . It should be economical and pratical to use .

66. Thanks For Attention … 04-10-512 MERVE AKTAŞ 04-10-534 ZEYNEP TAN 04-10-750 HANDE ŞENYOL 04-11-694 NEVRİYE BARDAKÇI