Introduction to Food Additives.pptx

Introduction to food additives

1. Introduction to Food Additives SHREYA PRASAD Assistant Lecturer IHM Bhubaneswar

2. Food additives Food additives  are substances added to food to preserve  flavour  or enhance its taste, appearance, or other qualities. Some additives have been used for centuries; for example, preserving food by pickling (with vinegar),  salting, as with bacon, preserving sweets  using sulfur dioxide as with wines.

3. What Is a Food Additive? In its broadest sense,  a food additive is any substance added to food.   Legally, the term refers to “any substance the intended use of which results or may reasonably be expected to result — directly or indirectly — in its becoming a component or otherwise affecting the characteristics of any food.”

4. This definition includes any substance used in the production, processing, treatment, packaging, transportation or storage of food. The purpose of the legal definition, however, is to impose a premarket approval requirement.

5. Direct Direct  food additives are those that are added to a food for a specific purpose in that food. For example, xanthan gum — used in salad dressings, chocolate milk, bakery fillings, puddings and other foods to add texture Most direct additives are identified on the ingredient label of foods.

6. Indirect   Indirect  food additives are those that become part of the food in trace amounts due to its packaging, storage or other handling. For instance, minute amounts of packaging substances may find their way into foods during storage.

7. Examples of Food Additives Preservative, such as ascorbic acid, potassium sorbate , sodium nitrite, and calcium sorbate . Prevent oxidation of fats, which cause an off- flavour to develop; prevent the growth of microbes by changing the acidity, and prevent other changes in flavour . Preservative-type food additives can be found in anything from canned fruits and vegetables to bread and meats.

8. Nutrients are frequently added to food, such as adding iron and thiamine into flour. Sometimes these nutrients are even mandated by law to be added. Since most nutrients are removed from flour in the processing, the government requires producers to add many of the nutrients back into the flour. Other times nutrients are added simply to increase the nutritional value of the product.

9. Here are some different types of food additives: Preservatives: ascorbic acid, calcium sorbate , and sodium nitrite Color additives: fruit and vegetable juices, yellow 5, and beta-carotene Flavors and spices: ‘real’ vanilla or ‘artificial’ vanilla Flavor enhancers: MSG and yeast

10. Emulsifiers: soy lecithin, mono and diglycerides Stabilizers and thickening agents: whey, guar gum, and gelatin This is not a comprehensive list of all approved food additives, just an example of the uses of some of the food additives you may see on an ingredients list.

11. Preservatives Preservative , in  foods , any of numerous chemical additives  used  to prevent or retard spoilage caused by chemical changes, e.g., oxidation or the growth of mould. Along with emulsifying and stabilizing agents,  preservatives  also help to maintain freshness of appearance and consistency.

12. Natural Food Preservatives: Sugar and salt are the earliest natural food preservatives that very efficiently drop the growth of bacteria in food. To preserve meat and fish, salt is still used as a natural food preservative. Alcohol and Vinegar are also common food preservatives. Examples of chemical food preservatives are: Benzoates (such as sodium benzoate, benzoic acid) Nitrites (such as sodium nitrite) Sulphites (such as sulphur dioxide) Sorbates (such as sodium sorbate , potassium sorbate .

13. Antioxidants Oxidation, for example, causes raw apples and potatoes go brown, but this can be prevented in the kitchen by adding lemon juice. It’s very effective because lemon juice contains a very strong antioxidant – ascorbic acid or vitamin C (E300).

14. By preventing or slowing down the oxidation process in foods, waste through spoilage is reduced. Antioxidants act as oxygen scavengers as the presence of oxygen in the food helps the bacteria to grow that ultimately harm the food.

15. Antioxidants Food Additives List  E300  – Ascorbic acid E301  – Sodium ascorbate E302  – Calcium ascorbate E304  – Fatty acid esters of ascorbic acid E306  – Tocopherols E307  – Alpha- tocopherol E308  – Gamma- tocopherol E309  – Delta- tocopherol E310  – Propyl gallate E311  – Octyl gallate E312  – Dodecyl gallate E315  – Erythorbic acid E316  – Sodium erythorbate E312  – Dodecyl gallate E319  – Tertiary-butyl hydroquinone (TBHQ) E320  – Butylated hydroxyanisole (BHA) E321  – Butylated hydroxytoluene (BHT) E330  – Citric Acid E586  – 4-Hexylresorcinol

16. Sweeteners A  sugar substitute  is a food additive that provides a sweet taste like that of sugar while containing significantly less food energy. Some sugar substitutes are produced by nature, and others produced synthetically. Those that are not produced by nature are, in general, called  artificial sweeteners.

17. Uses for artificial sweeteners Artificial sweeteners are widely used for special situations like Diabetes management Weight control Avoiding tooth decay