Types of food additives

Food additives, Different categories of food additives, Types of food additives, direct food additives and their role in food processing, Indirect food additives and their role in food processing, Benefits of food additives, Examples of direct and indirect food additives, Functions of food additives.

1. Food Additives: Direct and Indirect Additives and their functions Jasmine Juliet .R, Biotechnology Department Agricultural college and Research & Institute Madurai.

2. The different forms of  emulsifier   lecithin  – powder, two different concentration liquids, granular and powder lecithin

3. Introduction Mankind has been adding substances to foods for thousands of years to preserve them, improve their flavour and appearance, and for manufacturing convenience foods. Theophrastus , a Greek philosopher, reported the use of artificial flavourings in foods in the 3rd century BC. Making convenience foods both varied as well as nutritious and safe, is now being done using modern technology. This technology includes food additives that have been proven both useful as well as safe. Today, more than 2500 different additives are intentionally added to foods to produce a desired effect .

4. Why Are Food and Color Ingredients Added to Food? To Maintain or Improve Safety and Freshness. To Improve or Maintain Nutritional Value. Improve Taste , Texture and Appearance

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

6. Food Additives: Safety and Regulations   Since the 19th century, food additives are more widely used. Many countries regulate their use. For example,  boric acid  was widely used as a food preservative from the 1870s to the 1920s ,  but was banned after World War I  due to its toxicity . However, after the banning of cyclamates in the United States and Britain in 1969,  saccharin , the only remaining legal  artificial sweetener  at the time.  However, in 2000, saccharin was found to be carcinogenic in rats due only to their unique urine chemistry.

7. Categories of food additives The different types of food additive and their uses include: Anti-caking agents  – stop ingredients from becoming lumpy. Antioxidants  – prevent foods from oxidising , or going rancid. Artificial sweeteners  – increase the sweetness. Emulsifiers  – stop fats from clotting together.

8. Categories of food additives Flavour enhancers  – increase the power of a flavour . Foaming agents  – maintain uniform aeration of gases in foods. Mineral salts  – enhance texture and flavour . Preservatives  – stop microbes from multiplying and spoiling the food.

9. Categories of food additives Food acids  – maintain the right acid level. Flour treatment  – improves baking quality . Raising agents  – increase the volume of food through the use of gases. Bulking agents  – increase the volume of food without major changes to its available energy.

10. Food Additives: Types (I) Direct or intentional Food Additives: 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 — is a direct additive. Most direct additives are identified on the ingredient label of foods..

11. Functions of Direct Food Additives "Direct" food additives are often added during processing to: Add nutrients Help process or prepare the food Keep the product fresh Make the food more appealing. Direct food additives may be man-made or natural . Natural food additives include: Herbs or spices to add flavor to foods. Vinegar for pickling foods Salt, to preserve meats

12. Food Additives: Types (II) Indirect or unintentional Food Additives: 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 . Antioxidants , for example, used in edible oil may be found in chips or any food item prepared with this oil. This is known as the " carry over" principle.

13. Functions of Indirect Food Additives " Indirect" food additives are substances that may be found in food during or after it is processed . They were not used in the food on purpose . These additives are present in small amounts in the final product. Alternative Names Additives in food; Artificial flavors and color Function

14. Functions of Indirect Food Additives Food additives serve 5 main functions . They are : 1. Give the food a smooth and consistent texture: Emulsifiers prevent liquid products from separating. Stabilizers and thickeners provide an even texture. Anticaking agents allow substances to flow freely.

15. Functions of Indirect Food Additives 2. Improve or preserve the nutrient value: Many foods and drinks are fortified and enriched to provide vitamins, minerals, and other nutrients. Examples of commonly fortified foods are flour, cereal, margarine, and milk. This helps make up for vitamins or minerals that may be low or lacking in a person's diet. All products that contain added nutrients must be labeled.

16. Functions of Indirect Food Additives 3. Maintain the wholesomeness of foods: Bacteria and other germs can cause foodborne illnesses. Preservatives reduce the spoilage that these germs can cause. Certain preservatives help preserve the flavor in baked goods by preventing the fats and oils from going bad. Preservatives also keep fresh fruits from turning brown when they are exposed to the air.

17. Functions of Indirect Food Additives 4. Control the acid-base balance of foods and provide leavening: Certain additives help change the acid-base balance of foods to get a certain flavor or color. Leavening agents that release acids when they are heated react with baking soda to help biscuits, cakes, and other baked goods rise .

18. Functions of Indirect Food Additives 5. Provide color and enhance flavor: Certain colors improve the appearance of foods . Many spices , as well as natural and man-made flavors, bring out the taste of food.

19. Beneficial Functions Food additives serve useful functions in the interest of processor or manufacturer and consumer of the food. The major functions of food additives can be delineated as below: (1) To enhance the shelf life of food. (2) To enhance the consumers acceptability of the food. (3) To reduce wastage and improve yield of the product.

20. Beneficial Functions (4) To facilitate preparation of food. (5) To improve color and appearance of food. (6) To improve body and texture of food. (7) To improve flavor (aroma and taste) of food. (8) To improve and maintain the nutritive value of food

21. Food Additives: Summary Food ingredients have been used for many years to preserve, flavor, blend, thicken and color foods, and have played an important role in reducing serious nutritional deficiencies among consumers. These ingredients also help ensure the availability of flavorful, nutritious, safe, convenient, colorful and affordable foods that meet consumer expectations year-round.

22. Food Additives: Summary Food and color additives are strictly studied, regulated and monitored. Federal regulations require evidence that each substance is safe at its intended level of use before it may be added to foods. Furthermore, all additives are subject to ongoing safety review as scientific understanding and methods of testing continue to improve. Consumers should feel safe about the foods they eat.

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