FOOD ADDITIVES presentation which focus on different types of food additives .

different food additives

1. FOOD ADDITIVES STABILIZERS USED IN FOODS EMULSIFIERS USED IN FOODS POLYOLS FUNCTIONAL BENEFITS OF POLYOS OF POLYOLS

2. WHAT ARE STABILIZERS "Stabilizers are substances which make it possible to maintain the physico -chemical state of a foodstuff; stabilizers include substances which enable the maintenance of a homogenous dispersion of two or more immiscible substances in a foodstuff and include also substances which stabilize, retain or intensify an existing colour of a foodstuff." These additives work by enhancing the viscosity, texture, and overall stability of food products, ensuring uniformity and prolonging shelf life .

3. BENEFITS OF STABILIZERS Enhance Texture: Stabilizers improve the texture of food products, providing a smooth and consistent mouthfeel. Prevent Separation : They help prevent ingredients from separating, ensuring uniform distribution of components throughout the product. Extend Shelf Life: By maintaining stability and preventing degradation, stabilizers extend the shelf life of food products, reducing food waste. Improve Quality: Stabilizers contribute to the overall quality of food by preserving freshness, appearance, and taste.

4. STABILIZERS USE IN FOOD INDUSTRY GUAR GUM : E Number : E412 Permissible Limit : As per FSSAI guidelines, the maximum limit for guar gum is 15,000 mg/kg or 1.5%. Brief Info : Guar gum is a natural polysaccharide derived from guar beans. It is widely used as a thickening agent and stabilizer in food products such as sauces, soups, ice cream, and beverages. XANTHAN GUM : E Number : E415 Permissible Limit : The permissible limit varies depending on the specific food product. It is generally considered safe for use within the limits specified by regulatory authorities. Brief Info : Xanthan gum is a polysaccharide produced through fermentation by the bacterium Xanthomonas campestris . It is commonly used as a thickening and stabilizing agent in a variety of food products including salad dressings, sauces, and gluten-free baked goods.

5. STABILIZERS USE IN FOOD INDUSTRY CARRAGEENAN : E Number : E407 Permissible Limit : Carrageenan is permitted for use in food products within specified limits. The specific limits may vary depending on the food category and jurisdiction. Brief Info : Carrageenan is extracted from red seaweed and is used as a stabilizer, thickening agent, and gelling agent in dairy and nondairy products such as ice cream, yogurt, and plant-based milk alternatives. SODIUM ALGINATE : E Number : E401 Permissible Limit : The permissible limit for sodium alginate varies depending on the specific food product and its intended use. Brief Info : Sodium alginate is derived from brown seaweed and is commonly used as a thickening agent, stabilizer, and gelling agent in various food products including ice cream, desserts, and processed meats.

6. STABILIZERS USE IN FOOD INDUSTRY PECTIN : E Number : E440 Permissible Limit : Pectin is permitted for use in food products within specified limits. The specific limits may vary depending on the food category and jurisdiction. Brief Info : Pectin is a naturally occurring polysaccharide found in fruits, particularly apples and citrus fruits. It is used as a gelling agent, thickener, and stabilizer in jams, jellies, fruit spreads, and confectionery products. CELLULOSE GUM (CARBOXYMETHYL CELLULOSE) : E Number : E466 Permissible Limit : The permissible limit for cellulose gum varies depending on the specific food product and its intended use. Brief Info : Cellulose gum is derived from cellulose and is widely used as a thickening agent, stabilizer, and emulsifier in various food products such as salad dressings, frozen desserts, and baked goods.

7. Stabilizer Appearance Taste Texture Guar Gum White to yellowish powder Virtually tasteless Smooth, thickening agent Carrageenan Off-white to light yellow powder Virtually tasteless Smooth, thickening agent, gelling agent Xanthan Gum Cream to light tan powder Virtually tasteless Smooth, thickening agent, stabilizer Locust Bean Gum Cream to light yellow powder Slight bean-like taste Smooth, thickening agent, stabilizer Agar-Agar White to light yellow powder Virtually tasteless Smooth, gelling agent Pectin White to light brown powder or granules Generally tasteless Fine powder or granules Cellulose Gum White to off-white powder Generally tasteless Fine powder Sodium Alginate White to light yellowish-brown powder Generally tasteless Fine powder or granules

8. WHAT ARE EMUSIFIERS Becher (1957) developed an elaborate definition from several previous authors. ‘‘An emulsion is a heterogeneous system, consisting of at least one immiscible liquid intimately dispersed in another in the form of droplets, whose diameter, in general, exceeds 0.1 µm. Such systems possess a minimal stability, which may be accentuated by such additives as surface-active agents, finely divided solids, etc .’’ Food emulsifiers can be categorized on the basis of several characteristics including origin, either synthetic or natural; potential for ionization, nonionic versus ionic; hydrophilic/lipophilic balance (HLB); and the presence of functional groups

9. EMULSIFIERS

10. LECITHIN AND LECITHIN DERIVATIVES The primary source of lecithin, the only naturally occurring emulsifier used in any significant quantity in the food industry, is soybeans . Other , less significant, sources include corn, sunflower, cottonseed, rapeseed, and eggs . Lecithin is obtained by an aqueous extraction of the oil extracted from soybeans Lecithin contains phospholipids, which have both hydrophilic (water-attracting) and hydrophobic (water-repelling) properties, making it an effective emulsifier . Chocolate Margarine and spreads Salad dressings and mayonnaise E Number : E322 Permissible Limit : As per FSSAI guidelines, there is no specific maximum limit for lecithins . However, they should be used in accordance with Good Manufacturing Practices (GMP) and within the limits considered safe for food use.

11. GLYCEROL FATTY ACID ESTERS They consist of esters synthesized via catalytic transesterification of glycerol with triglycerides, with the usual triglyceride source of hydrogenated soybean oil. Mono- and diglycerides are also synthesized directly from glycerol and fatty acids under alkaline conditions These compounds are derived from glycerol (glycerin) and fatty acids, and they exhibit emulsifying properties due to their amphiphilic nature, which means they have both hydrophilic (water-attracting) and hydrophobic (water-repelling) regions. Bakery goods. Confectionery Dairy products Margarine and spreads Processed meats E Number : E471 Permissible Limit : The specific permissible limit for mono- and diglycerides of fatty acids may vary depending on the food category and jurisdiction. Generally, they are considered safe for use within the limits specified by regulatory authorities.

12. HYDROXYCARBOXYLIC AND FATTY ACID ESTERS To produce an emulsifier with increased hydrophilic character relative to monoglycerides, small organic acids are esterified to monoglycerides . Some of the acids used are acetic, citric, numeric, lactic, succinic, and tartaric They are used by the baking industry as dough conditioners and crumb softeners . Acetic acid esters of mono- and diglycerides are synthesized from fatty acids plus acetic anhydride or by transesterification. The product is lipid soluble and water insoluble. Functions in food include control of fat crystallization and improvement of aeration properties of high fat foods. They are often added to shortenings or cake mixed

13. LACTYLATE FATTY ACID ESTERS Polymeric lactic acid esters of monoglycerides (Fig. 4) are also available, commonly known as sodium or calcium stearoyl-2-lactylates. Snack Foods: Lactylate fatty acid esters are sometimes used in snack foods, such as crackers, chips, and pretzels, to improve texture, crispiness, and shelf life. They help enhance the structural integrity of snacks and inhibit moisture absorption, thereby maintaining their crunchiness and freshness . Confectionery: In confectionery products like candies, chocolates, and coatings, Lactylate fatty acid esters are utilized as emulsifiers and stabilizers to ensure uniform dispersion of ingredients and prevent fat bloom or sugar crystallization. They contribute to the smoothness, gloss, and mouthfeel of confectionery items.

14. POLYGLYCEROL FATTY ACID ESTERS Polyglycerol esters of fatty acid are also used in food products, primarily in baked goods. They consist of mixed partial esters synthesized from the reaction of polymerized glycerol with edible fats. Moisture Retention: PGEs can also act as humectants, helping to retain moisture in food products. This can improve the shelf life of baked goods and prevent them from becoming dry or stale . Fat Reduction: In some applications, PGEs can be used to reduce the fat content of food products while maintaining desired sensory attributes. By stabilizing emulsions, they can help create low-fat or reduced-fat alternatives without sacrificing texture or mouthfeel. Foaming Properties: PGEs can contribute to the formation and stabilization of foams in certain food products, such as whipped toppings and aerated desserts. E Number : E475 Permissible Limit : The permissible limit for polyglycerol esters of fatty acids varies depending on the specific food product and its intended use. Brief Info : Polyglycerol esters of fatty acids are produced by esterifying glycerol with natural fatty acids. They are used as emulsifiers in food products to improve stability and texture, especially in baked goods and margarine.

15. POLYETHYLENE OR PROPYLENE GLYCOL FATTY ACID ESTERS Polyethylene glycol (PEG) and propylene glycol (PG) fatty acid esters are another type of emulsifier used in the food industry. These emulsifiers are derived from the esterification of polyethylene glycol or propylene glycol with fatty acids, typically sourced from vegetable oils.

16. ETHOXYLATED DERIVATIVES OF MONOGLYCERIDES Ethoxylated mono- and diglycerides are produced from the reaction of several moles of ethylene oxide and mono- or diglycerides under pressure. Ethoxylation of monoglycerides results in a product that is much more hydrophilic relative to monoglycerides

17. SORBITAN FATTY ACID ESTERS Polyoxyethylene Sorbitan esters are synthesized by the addition, via polymerization, of ethylene oxide to Sorbitan fatty acid esters. These nonionic hydrophilic emulsifiers are very effective ant staling agents and, thus, are used in a wide variety of bakery products These emulsifiers are much more widely knowns the polysorbate, e.g., polysorbate 20, 60, and 80. Polysorbate 20, 60, and 80 utilize auric, stearate, and oleate, respectively, E Number : E491 ( Sorbitan monostearate ) Permissible Limit : The permissible limit for sorbitan esters varies depending on the specific food product and its intended use. Brief Info : Sorbitan esters are derived from sorbitol and fatty acids. They act as emulsifiers, stabilizers, and surfactants in food products, contributing to texture and shelf-life extension. Sorbitan monostearate , for example, is commonly used in baked goods and desserts.

18. MISCELLANEOUS DERIVATIVES Fatty acids can be esterified directly to compounds other than glycerol, for example, sugar alcohols , like sorbitol, mannitol, and maltitol, and sugars, like sucrose, glucose, fructose, lactose , and maltose (Torrey, 1983). Sorbitol or Sorbitan esters are formed from 1,4-anhydro-sorbitol and fatty acids . Typically , the emulsifier consists of a mixture of stearic and palmitic acid esters of sorbitol and its mono- and di anhydrides (Fig. 8). Ethoxylated derivatives can also be prepared by the addition of several moles of ethylene oxide to the Sorbitan monoglyceridesester , and, depending on the number of moles of ethylene oxide added, have a wide range in HLB

19. EMULSIFIER SELECTION ( 1) approval of the emulsifier by the appropriate government agency, ( 2) desired functional properties, ( 3) end product application, (4) processing parameters, ( 5) synergistic effect of other ingredients, ( 6) home preparation, ( 7) cost

20. EMULSIFIERS

21. POLYOLS Polyols, also known as sugar alcohols, are a group of low-calorie sweeteners that are commonly used in the food industry. They are derived from carbohydrates and have a similar taste and texture to sugar. However, they have fewer calories and a lower glycemic index. Polyols are sugar alcohols that are commonly used as sweeteners and bulking agents in the food industry. They provide sweetness and texture to a variety of products while offering reduced calorie content compared to traditional sugars. Here are some commonly used polyols and the products they are found in:

22. BENEFITS OF POLYOLS Low Glycemic Index Polyols have a low glycemic index, which means they have a minimal impact on blood sugar levels. This makes them suitable for individuals with diabetes or those following a low-carb diet. Reduced Calorie Content Polyols provide fewer calories compared to sugar. They are often used as sugar substitutes in food products to reduce calorie intake while maintaining sweetness. Tooth-Friendly Properties Polyols are non-cariogenic, meaning they do not contribute to tooth decay. They can be used in sugar-free chewing gums and candies to provide sweetness without harming dental health.

23. COMMONLY USED POLYOLS Plyol Appearance Taste Texture Erythritol White crystalline powder Cooling sensation, similar to sugar Crunchy, similar to sugar Xylitol White crystalline powder Sweet, similar to sugar Granular, similar to sugar Maltitol White crystalline powder Sweet, similar to sugar Smooth, similar to sugar Sorbitol Clear liquid or white crystalline powder Sweet, similar to sugar Slightly sticky, similar to sugar Isomalt White crystalline powder Sweet, similar to sugar Hard, similar to sugar

24. COMMONLY USED POLYOLS Polyol Uses Products Erythritol Sweetener, bulking agent Chewing gum, beverages, baked goods Xylitol Sweetener, dental health benefits Chewing gum, mints, oral care products Maltitol Sweetener, sugar substitute Candies, chocolates, baked goods Sorbitol Sweetener, humectant Sugar-free candies, chewing gum, frozen desserts Isomalt Sweetener, sugar substitute Hard candies, chocolates, baked goods Mannitol Sweetener, bulking agent Chewing gum, confections, pharmaceuticals Lactitol Sweetener, sugar substitute Sugar-free chocolates, baked goods, dairy products

25. FUNCTIONAL BENEFITS OF POLYOS • Sweetness • Taste and cooling effect • Molecular weight • Texture and appearance • Solubility • Hygroscopicity • Crystallization • Viscosity • Heat stability • Stability in cold and frozen products .

26. FUNCTIONAL BENEFITS OF POLYOS

27. PERMISSIBLE LIMIT Different regulatory authorities have established permissible limits for the use of polyols in food products. Here are some examples: FDA (United States): The FDA has set specific limits for individual polyols such as sorbitol, mannitol, and maltitol. EFSA (European Union): The EFSA has established acceptable daily intake (ADI) levels for various polyols, including erythritol, isomalt, lactitol, and xylitol. CODEX Alimentarius: The CODEX Alimentarius Commission has established guidelines for the use of polyols in food products, including maximum limits for individual polyols and total polyol content.

28. REFRENCES Alternative Sweeteners, 3rd ed., published in 2011 by CRC Press, Boca Raton, Fla. , a book edited by Lyn Nabors . A ._Larry_Branen_P._ Michael_Davidson_Seppo_SalmiBookFi.org-FOOD-ADDITIVES https://www.sciencedirect.com/topics/pharmacology-toxicology-and-pharmaceutical-science/food-emulsifier#:~:text=Commonly%20used%20emulsifiers%20in%20modern,of%20water%20dispersed%20in%20oil.

29. THANK YOU AYUSH PAWAR CHAITANYA NARKAR BHAVESH GHOLAP MANISH PATIL