Types of food additives

Types of food additives, introduction to food additives

1. Domina Petric, MD
Types of food additives

2. Additives can be divided into
preservatives
nutritional
additives
flavoring
agents
coloring
agents
texturizing
agents
miscellaneous
additives
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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3. INS system
The International Numbering System
for Food Additives is a European-based
naming system for food additives.
It is aimed at providing a short
designation of what may be a lengthy
actual name.
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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4. E system or E numbers
E numbers are codes for substances that are permitted to
be used as food additives for use within the European
Union and EFTA.
E numbers are commonly found on food labels.
Their safety assessment and approval are the responsibility
of the European Food Safety Authority.
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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5. Preservatives
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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6. Preservatives
There are three types of preservatives
used in foods:
•Antimicrobials
•Antioxidants
•Antibrowningagents
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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7. Antimicrobials
The antimicrobials, with E and INS
numbers ranging from 200 to 290,
are used to check or prevent the
growth of microorganisms.
Antimicrobials play amajor
role in extending the shelf-life
of numerous snack and
convenience foods.
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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8. Antioxidants
•The antioxidants (INS 300-326 and E300-E326), are
used to prevent lipid and/or vitamin oxidation in
food products.
•They are usedprimarily to prevent autoxidation and
subsequent development of rancidity and off-flavor.
•They vary from natural substances (vitamins C and E)
to synthetic chemicals (butylated hydroxyanisole
and butylated hydroxytoluene).
•The antioxidantsare especially useful in preserving
dry and frozen foods for an extended period of time.
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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9. Antibrowning agents
•Antibrowningagents are chemicals used to prevent
both enzymatic and nonenzymaticbrowning in food
products, especially dried fruits or vegetables.
•Vitamin C (E300), citric acid (E330) and sodium
sulfite (E221)are the most commonly used additives
in this category.
•These additives are classified aseither antioxidants
or preservatives in the INS system, but retain the
same numbers as inthe E system without the E.
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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10. Nutritional additives
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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11. Nutritional additives
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
11

12. Nutritional additives
•The addition of vitamin Dto milkand of B
vitamins to bread has been associated with
the prevention of major nutritional
deficiencies in the United States.
•Minerals such as iron and iodine have also
been ofextreme value in preventing
nutritional deficiencies.
•The primary use ofminerals is in cereal
products.
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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13. Nutritional additives
•Amino acids and other proteinaceous
materials are not commonly used in foods.
•Lysineis sometimes added to cereals to
enhance protein quality.
•Proteins orproteinaceous materials such as
soya protein are also sometimes used as
nutritional additives, although they are most
commonly used as texturizing agents.
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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14. Nutritional additives
Fiber additives have seen
increased popularity in
recent years with the
increase inconsumer
interest in dietary fiber.
Various cellulose,
pectin and starch
derivatives havebeen
used for this purpose.
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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15. Nutritional additives
•Fiber additives are not welldefined and in
reality have little or no direct nutritional
value, although they do haveindirect
nutritional benefits.
•In some cases, fiber additives also provide
improved textureto food products and are
categorized in the INS and E system as bulking
agents, thickenersor stabilizers.
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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16. Coloring agents
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
16

17. Coloring agents
Most coloring agents are used to improve the overall
attractiveness of the food.
A numberof natural and synthetic additives are used to color
foods.
In addition, sodium nitrite isused not only as an antimicrobial,
but also to fix the color of meat by interaction withmeat
pigments.
The colors are included in the E system as E100-E180 and in
the INSas 100-182.
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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18. Flavoring agents
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
18

19. Flavoring agents
•Flavoring agents comprise the greatest
number of additives used in foods.
There are threemajor types of flavoring
additives:
•sweeteners
•natural and synthetic flavors
•flavorenhancers
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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20. Sweeteners
•The most commonly used sweeteners are
sucrose, glucose, fructose and lactose.
•Sucroseisthe most popular.
•These substancesare commonly classified
as foods rather than as additives.
•The most common additives used as
sweeteners are lowcalorie or noncaloric
sweeteners such as saccharin and aspartame.
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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21. Flavors
•There are more than 1700 natural and
synthetic substancesused to flavor foods.
•These additives are, in most cases, mixtures of
several chemicalsand are used to substitute
for natural flavors.
•In most cases, flavoring agents are the same
chemical mixtures that would naturally
provide the flavor.
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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22. Flavor enhancers
•Flavor enhancers (INS 620-642 and E620-E640)
magnify or modify the flavor offoods and do
not contribute any flavor of their own.
•Flavor enhancers, which includechemicals
such as monosodium glutamate (E621) and
various nucleotides (E626-E635),are often
used in Asian foods or in soups to enhance
the perception of other tastes.
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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23. Texturizing agents
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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24. Texturizing agents
Texturizing agentsare used in the
greatest total quantity.
These agents are used to add to or
modify the overalltexture or
mouthfeel of food products.
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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25. Emulsifiers
•Emulsifiers (INS 429-496 and, primarily,
E431 and E495) include natural
substances such as lecithin (INS 322 and
E322), monoglyceridesand diglycerides
as well as severalsynthetic derivatives.
•The primary role of these agents is to
allow flavors and oils to bedispersed
throughout a food product.
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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26. Stabilizers
•Stabilizers include several natural gums such
as carrageenan as well as natural and
modified starches.
•These additives have been used for several
years to provide the desiredtexture in
products such as ice cream and are now also
finding use in both dry and liquidproducts.
•They are also used to prevent evaporation
and deterioration of volatile flavoroils.
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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27. Phosphates
Phosphates (E338-E343) are often used
to modify the texture of foods
containingprotein or starch.
These chemicals are especially useful in
stabilizing various dairy andmeat products.
The phosphates apparently react with protein
and/or starch and modifythe water-holding
capacity of these natural food components.
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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28. Dough conditioners
Dough conditioners
such as steroyl-2-
lactylate and various
humectants such as
sodium silico-
aluminate are also
used as texturizing
agents under very
specific conditions.
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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29. Miscellaneous additives
•chelating agents
•enzymes
•anti-foaming agents
•surface finishing agents
•catalysts
•various solvents, lubricants and
propellants
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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30. •Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
References
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