Food additives : An overview

In the present context, the use of food additives is imperative.
Additives provides protection against food spoilage during storage, processing, transportation and distribution.
With the present degree of urbanization, it would be impossible to maintain food distribution without processing and packing with which many additives are involved.
The convenience food revolution would be not have been possible without food additives.

1. FOOD ADDITIVES OVERVIEW CHINMAI R DASTIKOP

2. INTRODUCTION Food additive is any substance not naturally present in a food but added during its preparation and remaining in the finished product. Food additives are all substances added (intentionally/unintentionally) to basic food products. They include anything added during production, processing, treatment, packaging, transport and storage of food. The food safety and standard act gives the definition and list of permissible additives alongwith the amounts permitted. The substance to be used as food additives should be of food grade and must meet the food safety and standard act or BIS specifications. CHINMAI R DASTIKOP The use of additives is prohibited by law in infant foods , when used to cover defects/spoilage/when used to make food attractive at the cost of safety.

3. Uses of food additives 3 CHINMAI R DASTIKOP Additives described as Generally Recognized as Safe (GRAS), mean that they have been used for many years without any known adverse effects, for example, salt, sugar and vinegar.

4. Major categories of food additives CHINMAI R DASTIKOP

5. I. PRESERAVTIVES 5 CHINMAI R DASTIKOP Chemicals such as salt, alcohols and acetic acid have been used for several hundreds years for preserving meat and vegetables and the pickling of food. These processes rely on reducing the water activity/the pH in the food to inhibit the growth of pathogenic organisms. There are 3 types of preservatives used in foods : Anti-microbial agent Anti-oxidants agent Anti-browning agent Antimicrobials (E200-E290) plays a major role in extending shelf-life of numerous snacks and convenience foods and have come into greater use in recent years as microbial safety concerns have increased. Antioxidants (E300-E26 ) are used to prevent lipid and/or vitamin oxidation in food products. They are used primarily to prevent auto-oxidation and subsequent development of rancidity and off flavour. The anti-oxidant vary from natural substances (Vitamin E and Vitamin C) to synthetic substances (BHT & BHA) Anti-browning agents are chemicals used to prevent both enzymatic and non-enzymatic browning in food products, especially dried fruits and vegetables. Examples of preservatives – Potassium metabisulphite, Sodium benzoate, Sorbic acid etc.

6. PRINCIPLE PRESERAVTIVES CHINMAI R DASTIKOP Name Properties Uses Related preservatives Sorbic Acid Inhibits the growth of yeast and moulds Yoghurt, sweets, soft drinks, frozen pizzas, desserts, fillings Sodium, potassium and calcium salts Benzoic Acid Antibacterial and antifungal action in acid foods Jam, jellies, desserts, juice, marmalades, fruit yoghurt, soft drinks Sodium, potassium and calcium salts Propyl 4-hydroxybenzoate Antimicrobial Dessert sauces, fruit pulp, purees, pickles Ethyl and methyl derivatives, sodium salts Sulphur Dioxide Sterilizing at high levels Inhibits fungal growth and non-enzymatic browning Fruit & vegetable products, soft drinks, beers, sausages, dehydrated vegetables Sodium sulphite, sodium metabisulphite, Potassium metabisulphite (SO2 is released in food) Nisin Antibacterial Cheese - Sodium Nitrite Inhibits growth of Clostridium botulinum Many processed meats - Sodium Nitrate Curing salt Colour retention Many processed meats in conjunction with NaCl Potassium Salt used as alternative Acetic Acid Bactericidal at 5% mainly antibacterial Pickles, Chutneys, Cheese, Sauces Salts may be used Propionic Acid Limited antifungal Baking and dairy products, pizzas, processed cheese Sodium, potassium and calcium salts

7. II. COLOURS Colour additive is any dye, pigment or substance that can impart colour when added or applied to food, drug, cosmetic or to the human body. Dyes dissolve in water and are manufactured as powders, granules, liquids or other special purpose forms. They can be used in beverages, dry mixes, baked goods, confectionary, dairy products, pet foods etc. Lakes are water-insoluble form of dye. Lakes are more stable than dyes and are ideal for colouring products containing fats and oils or items lacking sufficient moisture to dissolve dyes. Uses include coated tablets, cake and doughnut mixes, hard candies and chewing gum. CHINMAI R DASTIKOP

8. Almost all foods, whether they are agricultural products/processed foods, have a definite colour. Colours of foods may be due to the natural pigments (Carotenoids, Chlorophylls, myoglobins and anthocynins), chemical modification during processing of natural constituents (Caramelization) and colour additives. Colour additives are classified into certified and uncertified food colours. Certified colours are synthetically manufactured and have to meet strict Government regulations. Uncertified colours are usually naturally derived colour substances. CHINMAI R DASTIKOP Metallic colour like the compound of metals like copper, lead, zinc and coaltar colours like picric acid, mentanil yellow are banned from usage.

9. Uses of food colours CHINMAI R DASTIKOP

10. Natural colourants ANTHOCYANINS : Comprise a diverse group of glycosidic derivatives of 2-phenylbenzophyrylium structure. They impart blue, violet and certain red colours to many edible fruits and vegetables. CAROTENOIDS AND XANTHOPHYLLS : The carotenoids, aliphatic and alicyclic unsaturated terpenes composed of 8 isoprene units are the most widespread of natural colours in both the plants and animals kingdom. The most important commercial carotenoids are β -carotene, β -apo-8-carotenal and canthaxanthin. BETALAINES : The red beet root, Beta vulgarus contains red and yellow pigments of the class betalaines. Red-violet betacyanins and yellow betaxanthines are water soluble, quaternary ammonium derivatives of 4-vinyl-5, 6-dihydropyridine-2, 6-dicarboxylic acid. CARAMAL : It is a complex polysaccharide prepared by heating a food grade carbohydrate like, glucose, sucrose/starch in the presence of catalyst – acetic sulfurous or citric acids/bases such as ammonium, calcium and sodium hydroxides. CHINMAI R DASTIKOP

11. NATURAL COLOURANTS & THEIR SOURCES CHINMAI R DASTIKOP SOURCE COLOURANT Annatto Bixin, Norbixin Saffron Crocetin, β -carotene, Zeaxanthin Cochineal Carminic acid Kermes Aglycone kermesic acid Alkanna Tinctoria tansch Alkannet (Ice-cream) Monascus Monascus colourant Algae Red phycoerythrins & Blue phyococyanins Paprika extract Capsanthin and Capsorubin Leaves Xanthophyll Carrot Β and α -carotene Mushroom Canthaxanthin Red Palm Oil Lycopene and lutein Turmeric Curcumin

12. SOURCES OF COLOLURANTS CHINMAI R DASTIKOP

13. SYNTHETIC COLOURS They excel in colouring power, colour uniformity, colour stability and cost. Carbonated beverages, gelatin dessert, candies and bakery products are some foods that are colored with coaltar dyes. The water soluble acid dyes are used in foods. CHINMAI R DASTIKOP Colour Common Name Red Ponceau 4 R Carmosine Erythrosine Yellow Tartrazine , sunset yellow F.C.F Blue Indigo carmine Brilliant Blue F.C.F Green Fast green F.C.F Non-permitted colours Rhodamine Orange G Amaranth Fast red Metanil Yellow Permitted & Non-permitted colours under Food safety & Standard Act

14. Synthetic colours should be pure and free from harmful substances, so all food colours and colour preparations shall be sold only under BIS certification mark. The synthetic colours are permitted to be used only in certain foods with declaration on label. The maximum quantity permitted is 200mg/kg. Some of the foods in which colour is permitted are – Ice-cream, biscuits, cakes, fruit drink and beverages etc. CHINMAI R DASTIKOP Congo Red, Malachite Green, Orange G, Sudan III and Lead Chromate are harmful hence prohibited to be used in food preparation. The pink dye Rhodamine B, Orange RN II and Blue VRS are carcinogenic and causes pathological lesions of vital organs like kidney, spleen and liver. Met nil yellow causes degeneration of reproductive organs.

15. III. Flavoring agents The flavours of most fruits and vegetables are produced by very complex mixtures of aldehyde and esters of organic alcohols and acids, with a range of essential oil with complex terpenoid structures. Many of the synthetic compounds used are ‘nature-identical’, that is, they occur naturally in foods or are formed in cooking process. Group of additives called flavors enhancers of which the best known is MSG (Monosodium Glutamate) Ajinomoto is a Japanese brand name for MSG. MSG is the sodium salt of amino acid, glutamic acid. Its made by fermentation process using starch, sugar beets, sugar cane or molasses. MSG contains 12% sodium and common salt contains 40% sodium. MSG is known to cause MSG syndrome, symptoms of which include a burning sensation, headache, weakness and coronary palpitations. CHINMAI R DASTIKOP

16. IV. SWEETNERS Sweeteners are added to foods for flavoring. These substances can be classified as natural and artificial sweeteners. Natural sweeteners are obtained from the natural sources like sugarcane and sugar beet and from fruits ( fructose) and the artificial ones have a chemical origin. Artificial sweeteners are further of two type namely non-caloric sweeteners and sugar alcohols. Non-caloric sweeteners do not add calories to foods. They are used in snack foods and drinks. Sweeteners like saccharine and aspartame fall under this category. Sugar alcohols are used in chewing gums and hard candies and have almost same calories as sugar. Examples of sugar alcohols are sorbitol and mannitol . Sweeteners other than sugar are added to keep the food energy (calories) low, or because they have beneficial effects for diabetes mellitus and tooth decay and diarrhea . CHINMAI R DASTIKOP

17. Commonly used sweeteners a) Acesulfame K - It is a 0 calorie sweetener, 130- 200 times sweeter than sucrose. 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 is used in all types of foods and beverages and medicines. It is found naturally in protein rich foods. c) Cyclamate - This is a calorie free sweetener 30-50 times sweeter than sugar. It has a pleasant taste, and is stable at high temperatures and is economical. d) Saccharin - It is one of the earliest low calorie sweeteners that is 300-500 times more sweet than sugar. Saccharin is the most widely used sweetener. It was earlier banned in certain countries but now is used quite commonly . There are other sweeteners like Stevioside, Alitame, Thaumatin, Sucralose, Neohesperidine DC and Aspartame-Acesulfame Salt. All artificial sweeteners have been approved by the U.S. Food and Drug Administration (FDA). They are considered harmless if taken in limited quantities . CHINMAI R DASTIKOP

18. V. EMULSIFIERS AND STABILIZERS Emulsifiers : A food additive, which forms or maintains a uniform emulsion of two or more phases in a food. Emulsifiers allow water and oils to remain mixed together in an emulsion, as in mayonnaise , ice cream, and homogenized milk. It stops fats from clotting together . The most commonly used e mulsifiers are mono and diglycerides and phospholipids such as lecithin. Stabilizers : A food additive, which makes it possible to maintain a uniform dispersion of two or more components. Stabilizers , like agar or pectin (used in jam for example) give foods a firmer texture . While they are not true emulsifiers, they help to stabilize emulsions . Substances used as stabilizers and thickeners are polysaccharides. E.g. Seed gums, Cassia tora gum. Soluble dietary fibre is commonly known as water-soluble gums, vegetable gums or hydro colloids. The ideal soluble fibre for liquid products must be extremely low in viscosity, tasteless and odourless and must provide clear solution. The 2 soluble fibers which best exhibit the characteristics are gumarabic and special low viscosity grades of cellulose gum, carboxy methyl cellulose. CHINMAI R DASTIKOP

19. Guargum : It’s a plant polysaccharide, from shrub, cyamopsis tetragonoloba. It forms viscous, colloidal dispersions, when hydrated in cold water. It is used as food additive because of its water holding capacity. It is also used as herbal medicine in treatment of diabetes, obesity and lowering of serum cholesterol. Functions of guargum CHINMAI R DASTIKOP Product Advantage Ice-cream Slow melt down, drier body, prevents formation of large ice crystals. Cheese Better slicibility, better retention and migration of moisture, no syneresis. Cake mixes Reduced mixing time, greater moisture retention, less crumbling, easy application of icing. Beverages Improves clouding, stabilizes the suspended particulates. Gives good mouth feel. Instant dry mixes Used as thickening and texturizing agent

20. Papain: It is in the dried latex obtained from making incisions in the papaya fruit just before maturity. Papain is used as stabilizer in beer and other beverages and as a meat tenderizer. Agar-agar (China grass): The dried algae is used in food preparations. The most unique property of this substance is the heat resistance to gel that it forms to gel at 86ºF(30ºC ) but melting of these gel require temperature over 185ºF(85 º C). Also it forms gel at concentrations of 0.5%. It is non nutritive carbohydrate and does not yield energy. It can be used in place of gelatin. Gelatin: It is a non-carbohydrate material. It is a protein and made by hydrolyzing the animal bones. It is extensively used for stabilizing, thickening and for gel formation. CHINMAI R DASTIKOP

21. Modified Starches: (Baked products, beverages, dairy products, desserts, soup etc.) It may provide a wide range of functions from thickenings, binding to disintegrating, imbibing, or inhibiting moisture; providing a short, stringy or able to cut texture; creating a smooth or pulpy texture developing a soft/crisp coating or stabilizing an emulsion. Modified starches are stable carbohydrate polymers. They are white or off white tasteless and odourless powders, flakes, amorphous or coarse particles. They are insoluble in cold water begin to swell at temperature between 45ºC-80ºC. The following specific properties are improved by modified starches Reduction in energy required to cook Modification of cooking characteristics. Increased solubility and paste stability. Enhancement of paste clarity and gel strength. Inhibition of gel formation. Freeze thaw stability of pastes. Reduction of gel syneresis Improvement of stability to acid. CHINMAI R DASTIKOP

22. Chelating agents or Sequestestrants: These are compounds that form complexes with metal ions. Addition of these leads to stabilization of food product. Citric acid and its derivatives, phosphates and salts of Ethylene Diamine Tetra Acetic Acid (EDTA) are most popular chelating agents used in foods. Chelating agents are not antioxidants, they serve as scavengers of metals which catalyze oxidation. They are antioxidant synergists. Polyphosphates and EDTA are used as chelating agents in canned sea foods. Iron, copper and zinc containing seafoods react with sulphides that lead to product discoloration. These reactions are prevented by the addition of chelating agents. Citric acid and phosphoric acid are used as acidulants in soft drink beverages. Chelating agents stabilize fermented malt beverages by complexing with copper and prevent turbidity. CHINMAI R DASTIKOP

23. VI. ANTIOXIDANTS One of the most important types of deterioration that can occur in a foodstuff is the oxidation of the fats to produce unpleasant odors which can be detected at low levels by human senses. Antioxidants : A food additive, which prolongs the shelf-life of foods by protecting against deterioration caused by oxidation. Antioxidants are used to preserve food for a longer period of time . Antioxidants act as oxygen scavengers as the presence of oxygen in the food helps the bacteria to grow that ultimately harm the food. In the absence of antioxidant food additive oxidation of unsaturated fats takes place rendering to foul smell and discoloration of food . Examples : Ascorbic acid- E300, Citric acid - E330, Tocopherols – E307, Butylated hydroxyanisole (BHA) - E320 CHINMAI R DASTIKOP

24. VII. Flour improvers A food additive, which is added to flour or dough to improve its baking quality, improve the elasticity of the dough, colour and leads to greater volume of loaf or because they can improve the stability of the crumb and slow the process of staling. Types of flour treatment agent: i . Dough conditioner ii. Dough strengthening agent iii. Flour bleaching agent iv. Flour improver v. Flour treatment agent CHINMAI R DASTIKOP

25. CONCLUSION In the present context, the use of food additives is imperative. Whenever, any preservative is added to a sample, the nature and quantity of the preservative added shall be clearly noted on the label to be affixed to the container. Also whenever an extraneous colouring matter has been added to any article of food the words “artificial coloured” should be written. Additives provides protection against food spoilage during storage, processing, transportation and distribution. With the present degree of urbanization, it would be impossible to maintain food distribution without processing and packing with which many additives are involved. The convenience food revolution would be not have been possible without food additives. CHINMAI R DASTIKOP

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