Food Additives used for preservation flavour

Food Additives used for preservation flavour

1. Food Additives

2. Classification of additives
•Colourings: E100-199
•Preservatives: E200-299
•Antioxidants: E300-399
•Physical conditioning agents: E400-E499
•Flavourings: No E nos.
•Flavour Enhancers: E 600-699
•Sweeteners: E900-999
•Nutritive additives: No E nos

3. Colourings: E100-E199
Class Examples Use Origin Functions
Natural Chlorophyll
(E140)
Carotene
Cochineal (E120)
Caramel
Tinned veg
Soft drinks
Red jelly
Brown sauce,
gravy
Plants
Carrots
Cactus insects
Heated carbs.-
Caramelisation
•Improve
appearance of
food
•To replace
colour lost in
processing.
•To satisfy
consumer
expectations.
•To give colour
to food that
would be
colourless
Synthetic
Artificial
Tartrazine -
Yellow (E120)
Red (E128)
Green (E142)
Amaranth -
purply-red
(E123)
Soft drinks
Sausages
Sweets
Blackcurrant
products
All made from
coal tar
Colourings are not permitted in fresh meat, fish, poultry, fruit, veg or baby
food.

4. Preservatives E200-E299
Classes Examples Use Origins Functions
Natural Sugar
Salt
Vinegar
Alcohol
Smoke
Jam, sweets
Bacon, pickles
Pickles, chutney
Fruit, cake
Fish, meat, cheese
Beet/cane
Rock, sea
Fermentation
Fermentation
Burning wood
•Prevents
spoilage by
preventing
microbial
growth.
•Extend shelf
life.
•Prevents
food
poisoning.
•Reduces
waste.
•Greater
variety foods
available
ArtificalSulphur
dioxide
(E220)
Sorbic
acid
(E200)
Diphenyl
Sausages, fruit
juice, dried fruit &
veg.
Soft fruit, fruit
yoghurt, processed
cheese.
Citrus fruit, bananas
Made in labs
Not permitted in baby foods

5. Antioxidants E300-399
Classes Examples Use Origins Functions
Natural Ascorbic acid
Tocopherol
(E306)
Fruit drinks
Vegetable oils
Fruit & veg.
Nuts & seeds
Prevents
oxidation
where food is
spoiled by
reacting with
oxygen
ArtificialBHA (E320)
BHT (E321)
Stock cubes,
cheese spread
Chewing gum
Made in lab
BHA and BHT not permitted in baby food

6. Physical Conditioning agents E400-499
Classes Examples Use Origin Function
EmusifiersLecithin
Alginates
E401-404
Mayonnaise
Hollandaise
Ice cream
Eggs, soya
beans
Sea weed
To make
permanent
emulsions
StabilisersCarageen
Guar gum
E412
Ice cream
Confectionary
Sea weed
Guar plant
To stabilise
emulsions by
thickening them
Poly-
phosphates
Magnesium
carbonate
Salt- as anti-
caking agent,
Cake mixes
Lab To prevent lumping
Pectin E440 Jams / jelliesfruit cell wallsTo set mixtures
HumectantsSweetners
sorbital and
mannitol
Confectionary
and sweets
Cakes/ buns
Lichen They absorb water
vapour from air
and keep foods
moist

7. Flavourings (No E numbers)
Classes Examples Use Origin Functions
Natural Sugar
Salt
Spices
Herbs
Jam, tinned
beans, cereals.
Cheese, butter,
convenience fds
Meat products,
sauces, stock
cubes
Cane, beet,
fruit
Sodium
chloride
Rock or sea
Root, seeds
and leaves of
plants
•To add
flavour to
food
•To replace
flavour lost
in
processing.
•To enhance
food flavour
ArtificialEthyl acetate
Amyl acetate
Benzaldehyde
Maltol
Rum flavour
Pear flavour
Cherry flavour
Fresh baked
smell
Chemical rxn.
heating acetic
acid and ethyl
alcohol
Tree Bark
Flavour
Enhancers
E600-699
Monosodium
Glutamate
E621
Chinese food,
soup, sauces,
stock cubes
Glutamic acid
an amino acid

8. Sweeteners E900-E999
Class Examples Use Origin Functions
Natural
Fructose
Sucrose
Glucose
syrup
Tinned peas
Biscuits,
sweets,
tinned fruit
Tinned fruit,
jelly
Fruit
Sugar beet &
sugar cane
Fruit & honey
To sweeten
food
Artificial
Aspartame
E951
“Nutrasweet,
Canderel”
Saccharine
E954
‘Hermesetes’
Diet drinks
Sweetener
Diet drinks
Sweetener
Dipeptide
(aspartic acid+
phenyalanine)
Coal tar
Used in low
calorie /
diabetic
food &
drinks
Bulk
Sweetners
Sorbitol
Mannitol
E965
Diabetic food,
sugar free
food
Sugar free
gum, ice cream
Lichens
Lichens
Sorbitol used
in diabetic
food as it does
not need
insulin

9. Nutritive additives
•Nutritive additives are nutrients added to food during
manufacture
•The foods are then called fortified foods.
Functions
Replace nutrients lost in processing e.g. flour skimmed
milk
To increase nutritional value e.g. breakfast cereal
To increase sales e.g. fruit juice
To imitate another food e.g. butter/marg, meat /TVP

10. Advantages of additives
•Increase shelf life – preservatives
•Reduce risk of food poisoning – preservatives
•Prevent waste – preservatives
•Make food more appetising – colouring
•Improve taste – flavouring
•Improve texture – physical conditioning agents
•Increase nutritive value
•Provide wider variety of foods
•Ensure consistency of quality

11. Disadvantages of additives
•Allergies: migraine, hyperactivity, rashes e.g.tartrazine
•Little known about cumulative or combined effect of
additives.
•Bulking agents can deceive consumers
•Some additives destroy nutrients e.g.sulphur dioxide
destroys vit. B
•Sweetners can leave bitter aftertaste e.g. saccharine

12. Legal Control over use of
additives in EU
•List of approved additives
•Approved additives have been well tested
•In EU every approved additive has E number (except
flavourings)
•The E no. or name must be on labels
•Additives should not reduce nutritive value
•Cannot be used to disguise faults
•Must not be health hazard
•Must not mislead consumer

13. Legal Control over use of
additives in EU
•Must be used in smallest possible effective quantity
•Colourings not allowed in fresh fruit, veg. meat,
poultry, fish
•Preservatives and BHA, BHT and colourings not
allowed in baby food.
•Sweeteners not permitted in food for infants or
young children

14. Legal Control over use of
additives in EU
•Additives are tested by the European Scientific Committee for Food
(SCF)
•The SCF take advice from the World Health Organisation (WHO) and
the Joint Expert Committee on Food Additives (JECFA)
•In Ireland the FSAI are responsible for enforcing the safe use of
food additives

15. Contaminants
•Substances that enter food unintentionally or illegally at various
stages of production which may cause harm.
•Pesticides: used in agriculture to prevent damage to crops. They
include insecticides, herbicides, fungicides. Run off can contaminate
water supply.
•Antibiotics: used for animals and poultry to cure diseases. Passed on
to humans in milk or meat.
•Metals: from soil, water, containers cooking equipment e.g. Lead,
cadmium

16. Contaminants
•Plastic chemicals from packaging
•Formaldehyde from treated paper packaging
•Foreign bodies; hair, glass, wire etc..
•Other Chemicals: growth promoters, carcinogens from smoking and
barbecuing, dioxins from burning hydrocarbons
•Micro-organisms

17. Effects of Contaminants
PesticidesRespiratory problems. Heart and circulatory
problems. Damage to nervous system. Cancer.
AntibioticsBuild up resistance to antibiotics. Allergies
develop.
Metals Stomach cramps. Damage to liver, kidneys,
immune system, nervous system.
Dioxins Cancer.

18. Contaminants
•Department of agriculture and food are responsible for production of
safe food.
•Samples are testing and comparisons made with EU max permitted
levels.
•People opt for organically grown food to avoid these contaminants.