food ingredients and its type

food additives

1. Program: M.Sc. Food Technology Semester- I, First Year FT-101 PRINCIPLES OF FOOD PROCESSING SAKSHI SHRIVASTAVA MSFN1FT20001 BRIEF INTRODUCTION AND APPLICATION OF FOOD INGREDIENTS

2. CONTENTS INTRODUCTION OF FOOD INGREDIENTS TYPES OF FOOD INGREDIENTS FOOD FORTIFICATION GRAS CONCLUSION REFRENCES

3. For centuries, ingredients have served useful functions in a variety of foods. Our ancestors used salt to preserve meats and fish, added herbs and spices to improve the flavor of foods, preserved fruit with sugar, and pickled cucumbers in a vinegar solution. Today, consumers demand and enjoy a food supply that is flavorful, nutritious, safe, convenient, colorful and affordable. Food additives and advances in technology help make that possible. There are thousands of ingredients used to make foods. The Food and Drug Administration (FDA) maintains a list of over 3000 ingredients in its data base "Everything Added to Food in the United States", many of which we use at home every day (e.g., sugar, baking soda, salt, vanilla, yeast, spices and colors). INTRODUCTION

4. A food ingredient is any substance that is added to a food to achieve a desired effect. The term “food ingredient” includes  food additives , which are substances added to foods for specific technical and/or functional purposes during processing, storage or packaging. There are two types of food additives—direct and indirect. Direct food additives are used in foods to impart specific technological or functional qualities. For example, stabilizers are used to help prevent separation of nutrients in fortified milk products, while phosphates are used as a leavening agent in baked goods. Indirect additives are not intentionally added to food, but may be present in trace amounts as a result of processing, packaging, shipping or storage. Both direct and indirect food additives are controlled by national regulatory authorities, such as the U.S. Food and Drug Administration. Any food ingredient must be proven safe to be used in foods.

5. “ingredient” means any substance, including a food additive used in the manufacture or preparation of food and present in the final product, possibly in a modified form; “food additive” means any substance not normally consumed as a food by itself or used as a typical ingredient of the food the intentional addition of which to food for a technological (including organoleptic) purpose According to FSSAI

6. Types of Food Ingredient Acid Regulator- help control the pH of a food to prevent it from becoming too acidic or alkaline. Eg - Acetic acid , Calcium phosphate , Citric acid Anti-caking agents  – stop ingredients from becoming lumpy. Eg - Calcium silicate ,Microcrystalline cellulose , Phosphates Antioxidants  – prevent foods from oxidising , or going rancid. Eg - Citric acid , vitamin E , Phosphoric acid , BHA , BHT Artificial sweeteners  – increase the sweetness. E g - Allulose, Stevia ,Saccharin , aspartame Emulsifiers  – stop fats from clotting together. Eg - Carrageenan , Cellulose, gum , Glycerol , Gum acacia , Lecithin

7. Colors – enhance the appearance . Eg - Carmoisine/Azorubine (E 122), Ponceau 4R (E 124), Erythrosine (E 127), Allura Red (E 129), Tartrazine (E 102) Humectants  – keep foods moist. Eg - honey , Carrageenan Cellulose gum Flavors  – add flavour . Eg - vanilla ,chocolate ,spices Flavor enhancers  – increase the power of a flavour . Eg - MSG Foaming agents  – maintain uniform aeration of gases in foods. Eg - Alginates , Xanthan gum

8. Preservatives  – stop microbes from multiplying and spoiling the food. Eg - Acetic acid , nitrates , benzoates Thickeners – enhance texture and consistency. Eg -Pectin Xanthan gum Stabilisers and firming agents  – maintain even food dispersion. Eg - calcium chloride , lecithin , pectin Glazing agent  – improves appearance and can protect food. Eg - Carrageenan , Cellulose gum , Gum acacia , Gum arabic a Gelling agents  – alter the texture of foods through gel formation Eg - Carrageenan , Cellulose gum , Gellan gum , Pectin

9. Raising agents  – increase the volume of food through the use of gases. Eg - Monocalcium phosphate , Carbonates , Sulfates , baking soda Sequestrant - Sequestrants help improve and preserve the quality and stability of food products by preventing rotting and oxidation.  Eg - ethylenediaminetetraacetic acid  (EDTA ) Fortifying agents – micronutrients added to the food for fortification Eg -Iodine in salt

10. Food fortification or enrichment is the process of adding micronutrients to food. It can be carried out by food manufacturers, or by governments as a public health policy which aims to reduce the number of people with dietary deficiencies within a population. The term micronutrients is used to describe vitamins and minerals in general. Macronutrients, on the other hand, include proteins, fats and carbohydrates. Your body needs smaller amounts of micronutrients relative to macronutrients. That’s why they’re labeled “micro.

11. Generally recognized as safe  ( GRAS ) is a  United States   Food and Drug Administration  (FDA) designation that a chemical or substance added to food is considered safe by experts.

12. Food ingredients provide convenience and allow food makers to produce a wide variety of foods that are safe, appetizing, uniform, nutritious and tasty. They are used in very small quantities, but contribute significantly to our vast and varied food supply—ensuring that the foods we love look, taste and feel the way we have come to expect. conclusion

13. To support nutrition delivery   To maintain product quality and freshness   To prevent spoilage during transport, storage and sale   To make foods more appealing and ensure that familiar foods have consistent qualities   To extend shelf-life and prevent food waste   To aid in the processing and preparation of foods

14. Refrences https://en.wikipedia.org/wiki/Generally_recognized_as_safe https://www.healthline.com/nutrition/micronutrients#types-and-functions https://www.sciencedirect.com/science/article/abs/pii/S0960076019302092 https://www.foodingredientfacts.org/facts-on-food-ingredients/types-of-food-ingredients/ https://www.foodingredientfacts.org/facts-on-food-ingredients/what-are-food-additives/