Food Additives

Brooke Beasley,TerasakRoeksbutr,&EmilySmith
November15,2012
Thisactivitymaybe completedingroupsof 3-4 and isworth60 points.Due Date Nov.15th by 3pm.
Please submitall answersdirectlytothe Moodle.
Minimumof five referencesatleastone mustbe a primaryresearcharticle identifyingthe use of one of
these products.Please reviewthe librarydatabasesespeciallyEMbase orScience directdatabases,
Journalssuchas FoodChemistry,FoodTechnologyor the FDA website.Youmayuse anyotherresources
that youwouldlike,butbe sure tocite yourresources,includingthe company’swebsites.Alsoreferto
the Textbook,Experimental FoodPerspectivesChapter21 forthe sectiononFoodAdditives.(Reviewthe
AMA guideline forreferences.If youdonotunderstandappropriate in-textcitationsandreference
format,please discusswithprofessor).
To answerthese questions,youwillneedtogoto a supermarket(notPCCorWhole foodsforthe Food
Additive Section).(Selectthe appropriate grocerystore of pharmacyforquestion1 dependantonthe
topicyour groupwas assigned.Youmaychoose to go to a supplementstore orpharmacyfor question
2). Remembertonote whichsupermarketyouwenttoandwhichspecificbrandsandnamesof products
youusedto answerthese questions.Be sure toinclude the name of the productand the entire
ingredientlist.Everyingredientmustbe researched!Brieflyjustifyyouranswers.
1. Energy or Breakfast Bar Analysis(Total 15 points)
PLEASE REVIEW TABLE POSTED ON MOODLE AS SAMPLE FOR CONSISTENCYAMONGSTSTUDENTS
Selectthree of the energyor breakfast bars from those identifiedbythe professor.(Studentswill sign
up for the bars in class). Create a table with the followinginformationaboutthe ingredientsand
nutrientcontent of each of the bars. From the Nutrition Facts Panel,list the total kcal, the protein,
carbohydrate, sugars, fiberand fat contentof each bar. Discuss the source of protein,carbohydrate,
sugars, fiberand fat. (8 points).
NutrientProfile ofBars
Bar Type: Convenience Store Bars
Calories
Protein
Carbohydrate
Sugar
Fiber
Fat
Power Bar Protein Plus (Vanilla Yogurt Flavor) 300 23g 38g 19g 1g 6g
Clif Builder’s 20g Protein Bar (Peanut Butter flavor) 280 20g 30g 23g 2g 10g
Met-Rx Big 100 Colossal Bars: Chocolate Toasted Almond 410 31g 46g 28g 4g 13g

November15,2012
Functionof IngredientsinBars
Bar
Type
Protein
Sources
Carbohydrate
sources
Sugar
Sources
Fiber
Sources
Fat
Sources
Function of Other
Ingredients
Power
Bar
Protein
Plus
(Vanilla
Yogurt
Flavor)
Whey, Soy, and
Casein (isolates);
peanut flour,
whey, cultured
whey
Sugar, nonfat
milk (vanilla
yogurt coating),
peanut flour,
glucosesyrup
Glucose
syrup,
malitol
syrup
Peanut
flour,
almond
butter
Almond
butter,
fractioned
palm
kernel oil,
high oleic
canola oil
Natural vanilla
flavoring:flavor;
Ca Caseinate:
provides Ca and
PRO, but also MSG.
Maltitol Syrup:sugar
alcohol sweetener;
natural flavor:added
flavoring;soy
lecithin:
emulsifier/stabilizer;
Glycerin:humectant
17 vitamins and
minerals:
fortification
Clif
Builder’s
20g
Protein
Bar
(Peanut
Butter
flavor)
Soy Protein
Isolate,Organic
peanut Butter,
Organic
peanuts, Peanut
flour,Organic
Soy flour
Organic rolled
oats,Vegetable
glycerin,Beet
juice
concentrate,
Organic brown
ricesyrup,
Organic dried
cane syrup
Beet juice
concentrate,
Organic
brown rice
syrup,
Organic
dried cane
syrup
Inulin,
oat fiber,
Organic
peanut
flour,
Organic
Peanuts
Organic
palm
kernel oil,
Organic
sunflower
oil
Natural flavors;
organic vanilla;salt:
flavoring
Vegetable glycerin:
humectant,
sweetener,
preservative
Soy lecithin:
emulsifier/stabilizer
Rice starch:
thicken/stabilize
23 vitamin & mineral
blend: fortification
Met-Rx
Big 100
Colossal
Bars:
Chocolate
Toasted
Almond
Soy Crisps,
Chocolate
Flavored Coating
(Cocoa Powder,
Whey Powder,
Nonfat Milk
Powder),
Almonds,
METAMYOSYN®
V100 Protein
Blend (Whey
Protein Isolate,
Milk Protein
Isolate,Whey
Protein
Concentrate,
Dried Egg White,
L-Glutamine),
Soy Protein
Isolate,Peanut
Flour,Wheat
Germ
Corn Syrup,
Chocolate
Flavored
Coating(Sugar,
Cocoa Powder,
Whey Powder,
Nonfat Milk
Powder),
Raisins,
Crystalline
Fructose
Corn Syrup,
Chocolate
Flavored
Coating
(Sugar,
Cocoa
Powder,
Whey
Powder),
Raisins,
Crystalline
Fructose
Almonds,
Xanthan
Gum,
Peanut
Flour,
Wheat
Germ
Chocolate
Flavored
Coating
(Vegetable
Oil,Cocoa
Powder,
Whey
Powder,
Soy
Lecithin),
Almonds,
Soy
Lecithin,
Peanut
Flour
Salt: flavoring
Natural vanilla:
flavoringand aroma
Glycerin:humectant
Natural flavors:
added flavoring
15 Vitamin and
mineral blend:
fortification

November15,2012
In discussionformat answer the followingquestions:
Are the bars natural or not? Organic or not? How are they regulatedand marketed?What other
ingredientwere usedin the bars. Ifyou cannot identifythe name of ingredientlookitup on the FDA
database for food additives.(5 points) Whichof the three wouldyou recommendfor the specified
target audience your group selected and why? (2 points)
None of the three bars we pickedwere “natural”perse due to processedormanufacturedingredients
such as whey,soy,and/orcaseinisolates,calciumcaseinate,andglycerin. However,since theyeach
have a unique listof ingredients,somebarsare more or lessnatural than the others.
The 100 Colossal Barappearsto be the least“natural”out of the barsjudgingfromthe listof ingredients
it contains. Inadditiontocontainingall of the three proteinisolates,the barcontainsseveral
ingredientscommonlyassociatedwithprocessed,lessnatural foodsuchascorn syrup,soycrisps,
chocolate flavoredcoating,crystallinefructose,natural flavors,andvitamin&mineral fortification(1).
The 100 Colossal Baralso containsotheringredientssuchassalt,natural vanillaand glycerin.The Big
100 Colossal Barismarketedas a meal replacementbarand thisisclearlystatedonthe product’s
wrapping(1).The manufactureralsoemphasizesthe factthat eachbar contains31 g of protein,whichis
significantlymore thanthe othertwobars.It appearsthat the manufacturerdesignedthisbartobe a
dual-purpose productprovidingahighamountof proteinanda meal ina bar, whichmakesitunique in
comparison tothe othertwobars. The manufacturer’swebsitestatesthat the Big100 Colossal Baris
useful forpeople whoare routinelysedentary.Met-Rx’swebsite alsoclaimsthatthisbarcontributesto
improvedmetabolicfunctionandenhancedoverall health.Attachedtothisclaimisanasteriskwhich
leadstoa small disclaimeratthe bottomof the website thatstates,“These statementshave notbeen
evaluatedbythe FoodandDrug Administration. These productsare notintendedtodiagnose,treat,
cure or preventanydisease.”Rightnexttothisdisclaimerisa statementthatsays,“Use in conjunction
withan intense dailyexercise programandabalanceddietincludinganadequate caloricintake. Always
consultyourdoctor before beginningthisoranytrainingordiet/supplementprogram”(1).
The PowerBar appearsto be lessprocessedthanthe Big100 Colossal Barsince it containssome
ingredientsthatcouldbe foundat mostgrocerystoressuch as nonfatmilk,almondbutter,andsugar
(2). However,itdoescontainall three of the proteinisolates. The bar alsocontainsingredients
commonlyassociatedwithprocessedfoodsuchasglucose syrup,malitol syrup,fractionedpalmkernel
oil,higholeiccanolaoil,calciumcaseinate,andmore.Otheringredientsusedinthe PowerBarare
natural vanillaflavoring, calciumcaseinate,maltitol syrup,natural flavor,soylecithin,glycerin, and17
vitaminsandminerals.The PowerBarismarketedasa high-proteinbarthatisusedbefore andafter
activitieslikeweightliftingandstrengthtraining(2).Thisproductisalsoaimedat athleteswhoseekto
buildleanbodytissue orgainsustainedenergy. The label onthe barstatesit containsa blendof three
proteinsourcesthatprovide asteadysupplyof muscle-buildingaminoacids.Onthe manufacturer’s
website,itstatesthatthe PowerBarProteinPluswasdevelopedtomeetthe needsof athletesand
people whowanta convenientsource of highqualityprotein(2).
The bar that appearsthe most“natural” wouldbe the Clif Builder’sBar.The onlymajorsource of
proteincomesfromsoyproteinisolate (3).Manyof the ingredientsinthisbarare ingredientscommonly

November15,2012
foundinmanykitchenpantriessuchas peanutbutter,rolledoats,driedcane syrup,palmkerneloil,
sunfloweroil,andrichstarch. Many of these ingredientsare alsoorganic,whichmakesitdifferentfrom
the othertwo bars evaluated.However,since thisbarcontains non-organicingredientsaswell,itisnot
consideredanorganicbar. Thisbar alsocontainssome processedingredientssuchasbrownrice syrup,
vegetable glycerin,andvitaminandmineral fortificationinadditiontosoyproteinisolate./due tothe
presence of these processedingredients,the Clif Builder’sBarisstill notconsideredtobe a natural bar.
Otheringredientsusedinthe Clif Builder’sBarare natural flavors;organicvanilla;salt, sweetener,
preservative,soylecithin,andrice starch.The bar’smanufacture’swebsitestatesthatitisnot a meal
replacementbar,buta highproteinbarthat isdesignedmaximize the benefitsof aworkout(3). This
productis designedtoprovide the consumerwithcomplete protein,vitaminsandmineralstohelp
increase proteinmetabolism,andcarbohydratesforsustainedrelease of energy.The barisalso
marketedtonot containartificial sweeteners,sugaralcoholsortransfats,and claimsto be low glycemic
(3). Basedon these statements,the barappearstobe marketedatconsumerswhoare more health
conscious.
Because ourspecifictargetaudience isthe truckor taxi drivercrowd,theyare constantlyon the road
and likelyseektospendmostof theirtime drivingthanstoppingtomaximize profits.InNew York,for
instance,anaverage taxi driverearns$14.74 perhour (4).If theyhave to stop theirtaxisonce or twice a
day,the profitslostcouldaddup quickly.Instead,the taxi driverscouldbuyacase of energyor
breakfastbarand eat themon the go whenevertheywant.Because of this,we wantabar thatprovides
themwiththe mostenergyperdollar. All of the three bars can be foundat most 7-Elevens,and/or
highwaysstops,andprovide aconvenientwayof eatingonthe go. The followingdescendinglistis
sortedby caloriesperdollarabar provides:
1. The Clif Builder’sBarcosts$1.42 and provides280 calories= 197 caloriesperdollar
2. The Big 100 Colossal Barcosts $2.50 and provides410 calories= 164 caloriesperdollar
3. The PowerBar costs $2.91 and provides300 calories= 103 caloriesperdollar
Simplycomparingthe three bar’slabels,one couldbe misledtothinkthatthe Big100 Colossal Barisa
clearchoice for the truck or taxi driverscrowdsince itprovides410 caloriesperbar.However,the Clif
Builder’sBaractuallyprovidessignificantlymore caloriesperdollarthanthe othertwobars. Thisfact
alone wouldmake itthe ideal barfor the truck or taxi drivercrowd.Since the Clif Builder’sBarappears
to be the mostnatural out of the three barsas discussedearlier,itisourselectionchoice aswell.The
bar is fortifiedwithmore vitaminsandmineralsthanthe othertwobarsmakingita more nutritious
choice. One potential drawbackof the Clif Builder’sBarwouldbe the drivermayneedtoconsume more
than one bar to be satisfieddue toitslow caloriccontent.However,thismayworkinfavorof the
consumer,because asmallerbarprovidesmore flexibilityintermsof portioncontrol.Basedonthese
positive aspectsof the Clif Builder’sBar,we wouldrecommendtruckortaxi driverstohave a case of
themintheirvehiclesforwhentheyhave notime tostopand eata regularmeal.

November15,2012
ReferecesforQuestions1:
1. Big 100 Colossal – Chocolate ToastedAlmond.Met-Rx Substrate Technology,Inc.Description&
highlights.Availableat http://www.metrx.com/productpages/?product=031920. Accessedon
November11,2012
2. PowerBarProteinPlusVanillaYogurt. Nestlé.Productinfo&nutritionfacts.Availableat
http://www.powerbar.com/products/15/powerbar-proteinplus-protein-bar-vanilla-yogurt.aspx.
AccessedonNovember11,2012
3. Clif Builder’sChocolate PeanutButter.Clif Bar&Company.Clif Builder’s.Available at
http://www.clifbar.com/food/products_builders/.AccessedonNovember11,2012
4. Burks,F. How muchmoneydoesa taxi drivermake inNew YorkCity?.eHow Money.Availableat
http://www.ehow.com/info_8496448_much-make-new-york-city.html.AccessedonNovember
11, 2012
2. ProteinPowderAnalysis(Total 10 points)
Finda proteinpowder: ProSource Nytrowhey
What are the source,type and amount of proteinin the product? (Be specific—wasthe protein
extractedfrom a whole food source,synthesizedinthe lab, etc.). (4pts)
The Nytrowhey isa wheyproteinisolate made fromdairy.Itutilizedaprocesscalledcross-flow
microfiltration(CFM),which isatechnique thatextractswheyproteinisolatefromcheese production.
Thistechnique allowsmore of the proteinfractionsthatexistindairytobe preservedinthe whey
proteinisolate while removingmostof the lactose andfat that isnormallyfoundindairy.Some
examplesof proteinfractionsinclude variousimmunoglobulins,alpha-lactalbumin,beta-lactalbumin,
and bovine serumalbumin.These proteinfractionsprovidedifferentbenefitssuchasantimicrobial,
antibacterial andantiviral effects,hormone regulationsandotherbodilyfunctions (1).
Each 33-gram, one-servingscoopof Nytrowheyprovides23grams of wheyisolate protein.The whey
proteinisolate inthisproductismade upof a matrix that isconsistedof beta-Lactoglublin,
Glycomacropeptide,Alpha-Lactalbumin,Immunoglobulin,Bovine SerumAlbumin,Lactoferrin,
Lactoperoxidase and Protease Peptone proteinfractions.There are noothersourcesof proteininthis
productas thisproductis100% wheyproteinisolate.
How is the product regulated?(Is it a food or supplement?)
Nytrowheyisclearlyasupplementbasedonthe waythe productismarketed.Onthe manufacturer’s
website, Nytrowheyisclaimedtoresultinmore efficientproteinsynthesis,inadditiontocausinga
strongeranabolicresponse,andsupportingmassgrowth.There isadisclaimerbox atthe bottomof the
page stating,“Disclaimer:Use asdirectedwitha sensible nutritionandexercise program.Readall
productlabelsandwarningsthoroughlybefore use.These statementshave notbeenevaluatedbythe
Foodand Drug Administration.These productsare notintendedtodiagnose,treat,cure orpreventany
disease”(1).
How does the protein contentand qualityof the proteincompare to others in the store? (2 points)

November15,2012
We define goodqualityproteinasone that providesthe mostbiologicallyusableproteinpernetweight.
A proteinthatis highin biological valueisdigestedandabsorbedmore quicklybythe bodyforuse (2).
Wheyproteinisolate,bydefinition,hasgone throughmore processinginordertoremove mostdairy
constituentssuchaslactose,andfat leavingmainlyjustwheyproteinisolatewhichishighin
bioavailabilitycomparedtootherformsof proteinisolatesorwheyconcentrates(2).
At SuperSupplements,threeotherproteinpowdersare chosenforthe purpose of comparisonagainst
Nytrowhey.The firstisthe Bioplex100% WheyProtein.The onlyingredientinthisproductislow
temperature ultrafilteredwheyproteinconcentrate (3),whichwouldmake thispowderlesssuperiorin
qualitythanthe Nytrowhey.Anotherproteinpowderchosenforthe qualitycomparisonisthe MRM
MetabolicWhey.The twoproteinsourcesinthisproductare ultrafiltered,low temperature processed
instantizedwheyproteinconcentrate,andcrossflow microfilteredwheyproteinisolate.Becausethis
powderisa mixture of wheyproteinconcentrate andisolate,itsqualityisalsosuperiortothe
Nytrowheywhichismade from100 wheyproteinisolate.The lastproteinpowderforthe comparisonis
the Naturade 100% Soy.The onlysource of proteininthisproductisisolatedsoyprotein(4).Because
soyproteinisolates’biological valueis74 as opposedtoover104 forwheyprotein(5),itisclear thatthe
Naturade 100% soypowderislesssuperiorinqualitythananyof the wheypowdersincludingthe
Nytrowhey.
As faras the proteincontentgoes,the Nytrowheyactuallycontainsthe lowestamountof proteinper
netproduct weighthananyof the otherproteinpowdersinthe comparison.Itisinterestingtonote that
the amountof proteinpernetweightgoesupas the qualityorbioavailabilitygodown.
ProteinPowder Comparison
ProteinPowder Grams of ProteinPer 1
Gram of Product
Bioavailability ProteinSource(s)
Nytrowhey .70 Highest Wheyproteinisolate
MetabolicWhey .76 2nd
highest Wheyproteinisolate
and concentrate
BioplexWhey .77 3rd
highest Wheyprotein
concentrate
Naturade Soy .83 Lowest Soyproteinisolate
What other ingredientsare includedand why were they used? (3 points)
Sunfloweroil =preventslumpswhenthe powderismixedwithwater(6)
Corn syrupsolids= sweetener(7)
Sodiumcaseinate (same ascasein) =hasgel-formingproperties (8)
Monoglycerides=emulsifier(9)
Diglycerides=emulsifier(9)
Dipotassiumphosphate=sequestrant(10)
Tri-calciumphosphate =solidifying, anti-cakingmaterial,oran acidregulator(11)
Lecithin= emulsifier(10),
Tocopherols =chemical preservative(10)
Cellulose gum=stabilizer(10)
Xanthangum = emulsifier(10)

November15,2012
Carrageenan= stabilizer(10)
Glutmaine peptide =nutrient(10)
Digezyme® =multi-digestive enzymecomplex (12)
How and to whom is the product marketed?(1 point)
Nytrowheyappearstobe marketedatathletes,bodybuilders,andpeoplewhoexercisebasedonthe
statementsfoundonthe manufacture’swebsite asstatedearlier. Atthe manufacturer’swebsite,there
are several statementsthatare aimedat attractingthese targetssuchas “advancedmuscle building
protein”,”massgrowthsupport”,“bodybuilding’sultimate protein”,and“strongeranabolicresponse”.
Some of these statementsalsoappearonthe product’scontainer.There are several imagesof athletes
and bodybuildersonthe product’swebsite (1).
ReferencesforQuestion2:
1. NytroWhey.Wheyproteinisolates:what’sthe difference?.Available at
http://www.prosource.net/content/articles/Articles-by-ProSource/whey-proteinolates-whats-
difference.aspx.AccessedonNovember12,2012
2. Dawson,C. Difference betweenwheyisolate&concentrate.Available at
http://www.livestrong.com/article/365151-difference-between-whey-isolate-concentrate/.
3. Bioplex 100%WheyProtein.Productguide.Available at
http://www.bodybuilding.com/store/bioplex/100whey.html.AccessedonNovember12,2012
4. Naturade 100% Soy.Productguide.Available at
http://www.bodybuilding.com/store/nade/100soy.html.AccessedonNovember12,2012
5. Horney,K.Soy proteinisolate VSwhey.Available at
http://www.bodybuilding.com/store/nade/100soy.html.AccessedonNovember12,2012
6. Wittman,L. How to mix wheypowderintovegetable oil.Available at
http://www.livestrong.com/article/343057-how-to-mix-whey-powder-into-vegetable-oil/.
7. Braley,J.High fructose cornsyrupvs corn syrupsolids – what’sthe difference?Available at
http://www.fearlessfatloss.com/food/high-fructose-corn-syrup-vs-corn-syrup-solids-whats-the-
difference/.AccessedonNovember12, 2012
8. Fitday.com.Howcaseinproteinhelpstobuildmuscle.Availableat
http://www.fitday.com/fitness-articles/fitness/body-building/how-casein-protein-helps-to-
build-muscle.html.AccessedonNovember12, 2012
9. The VegetarianResource Group.Questionsaboutfoodingredients.Availableat
http://www.vrg.org/nutshell/faqingredients.htm#mono.AccessedonNovember12, 2012
10. FDA.Food additive statuslist.Availableat
http://www.fda.gov/food/foodingredientspackaging/foodadditives/foodadditivelistings/ucm09
1048.htm. AccessedonNovember12, 2012

November15,2012
11. eHow.Tricalciumphosphate side effects.Available at
http://www.ehow.com/about_5541445_tricalcium-phosphate-side-effects.html.Accessedon
November12,2012
12. Majeed,M., Badmaev,V. DIGEZYME: intelligentnutrientinsupportof bodyfunctionsinhealth
and disease.SabinsaCorporation.Availableat
http://www.sabinsa.com/products/enzymes/digezyme/.AccessedonNovember12,2012
3. Findone product that containsthe following acidulants(ortheirsalts) acetic,citric,orlacticacidAND
a phosphate compoundANDthe preservative foodacids(ortheirsalts) sorbic,benzoicorpropionic.List
the otheradditives(includingflavorsandartificial colors) inthisfood –Explainwhy theywere added?—
(5 points)
Diet Coke Lime: carbonated water,caramelcolor,naturalflavors,phosphoricacid,potassiumbenzoate,
aspartame,citric acid,acesulfamepotassium,caffeine.
Carbonatedwateristhe mainingredientof the product,whichisa harmlessgasresponsible forthe
bubblesinthe soda.Caramel coloringismade byheatingasolutionof varioussugars,oftentogether
withammoniumcompounds,acids,oralkalis.The coloringaddsadark blackishhue tothe soda.Natural
flavorsare usedto achieve aspecifictaste.The FDA definesnatural flavorasa substance extracted,
distilledorotherwisederivedfromplantoranimal matter,eitherdirectlyfromthe matteritself orafter
it hasbeenroasted,heatedorfermented (1).
Phosphoricacidacidifiesandflavorsthe soda.Potassiumbenzoate isafoodpreservative thatinhibits
the growthof mold,yeast,andsome bacteria.Thispotassiumsaltof benzoicacidworksbestinhighly
acidicproductscontainingphosphoricacid. Aspartame andacesufame potassiumare artificial
sweetenersaddedforsweettaste withoutaddedcalories. Citricacidisa chelatingagentusedinthis
productas a strongacid, a tart flavoring,and natural antioxidant.Caffeineisaddedasa stimulantand
possible addictive substance (1).
4. Findone product that containssulfite (orsulfitelikecompounds).Whatotheradditivesdoesit
containand why?—(2points)
Ocean Spray Craisins Fruit & Nut Trail Mix: sweetened dried cranberries (cranberries,sugar,glycerine,
citric acid, naturalflavors),honey roasted peanuts(peanuts,sugar,modified corn starch,tapioca dextrin,
brown sugar,maltodextrin,honey,fructose,peanutand/orcottonseed oil,salt),papaya (papaya,sugar,
citric acid, artificial color [including yellow 5 and 6], with sulfideadded asa preservative),cashews,
banana chips(bananas,coconutoil,sugarand/orhoney,naturaland artificialflavor),pineapple
(pineapple,sugar,citricacid, with sulfurdioxideadded asa preservative),coconut(unsweetened coconut
with sodiummetabisulfiteadded asa preservative).
The main ingredientsof thisproductare driedcranberries,peanuts,driedpapaya,cashews,banana
chips,driedpineapple,anddriedcoconut.Sugar,brownsugar,honey, fructose,natural flavors,salt,and

November15,2012
artificial flavors are addedforflavorandsweetness.Glycerineisaddedtothe driedcranberriesto
maintainwatercontent (1).Modifiedcornstarchand tapiocadextrinsare usedasthickeningagentsand
to keepsugarsfromcrystalizinginthe product(1).Maltodextrinismade fromstarchand is usedasa
texturizerinthe honeyroastedpeanuts (1).Cottonseed oil andpeanutoil are cookingoilsthatoffera
longshelf-life forpackagedfoodproducts.Coconutoil is avegetable oil usedinthe bananachipsto
provide aparticularflavorand texture profile.
Sulfurdioxideandsodiummetabisulfateare sulfiteagents.Sulfitespreventdiscolorationandbacterial
growth.Sulfite agentsare particularlyusefulforretainingcolorof driedfruits,suchasthe papaya,
pineapple,andcoconutinthistrail mix. Artificial colors(yellow5and 6) are usedfor retainingand
enhancingthe colorof the driedpapaya. Citricacid isaddedto the driedcranberries,papaya,and
pineapple toactas a strong acid,provide tartflavorand deliverantioxidantproperties (1).
5. Findone product that containsnitrites.Whatotheradditivesdoesitcontainandwhy?—(2points)
Libby’sViennaSausages: mechanically separated chicken,chicken broth,water,beef,pork,less than 2%
of:salt, sugar,spices,sodium erythorbate,flavorings,sodiumnitrateand garlicpowder.
Thisproduct isa cannedprocessedmeatthat ismade withmechanicallyseparatedchicken,beef and
pork. Chickenbrothisusedfor flavorandmoisture of the meat.Water isusedformoisture.Salt,sugar,
garlicpowder,flavoringsandspicesare usedforflavoring.
Sodiumnitrite isusedinthisproductforshelf-life,flavoring,andstabilizingthe redcolorof the cured
meat.Sodiumerythorbate isastereoisomerof ascorbicacidand isusedto retardnitrosamine formation
and alsopreventcolorfadingof the meatproduct (1).
6. Findone product that containsMSG and nucleotides. Whatotheradditivesdoesitcontainandwhy?
Define nucleotidesinfoods.Doesthisproductcontainanyof these nucleotidesi.e.sodiumsaltsof
inosinate orguanylate.ExplainwhyMSGand nucleotidesare addedtofoods.Make note of the different
termsusedon the foodlabel thatmay containMSG on thisfoodproduct.—(4points)
Tradition Ramen Noodle Soup:enriched wheatflour(wheatflour,thiaminemononitrate,riboflavin,
niacin,folic acid,reduced iron),palm oil, monosodiumglutamate, maltodextrin,sugar,hydrolyzedcorn,
soy & wheatprotein,canola oil, dehydrated vegetables(onion,garlic,parsley),siliconedioxide
(anticaking agent),naturalcaramelcolor, disodiuminosinate,disodiumguanylate,soy saucepowder
(water,wheat,soybean,sea salt),potassiumcarbonate,sodiumtripolyphosphate,spices, guargum,
sodiumcarbonate,torula yeast,spiceextract,partially hydrogenatedsoybean and/orcottonseed oil,
mon & diglycerides,soy lecithin, BHA,BHT.
Wheatflouristhe mainingredientof the driednoodle soup.The wheatflourisenrichedwiththiamine
mononitritie,riboflavin,niacin,folicacid,andironforaddednutritionof vitaminsandmineralslostin
the processingof the flour.Palmoil isa low cost,shelf-stable saturatedvegetableoil. Maltodextrinis

November15,2012
made fromstarch and is usedas a texturizerinthe product. Soyandwheatproteinare usedto increase
the proteincontentof the product.Canola oil isvegetable fatthatcan withstandfairlyhighcooking
temperatures. Guargumand soylecithinare emulsifiersandfoodthickeners (1).
Sugar, dehydratedvegetables(onion,garlic,parsley), soysauce powder(composedof water,wheat,
soybeanandseasalt), spice extractandspicesare usedtoachieve the desiredflavorprofile of the
powderedbrothinthe product. Torulayeastadds a slightmeatyflavortothe powderedbrothinthe
product. Monosodiumglutamate,hydrolyzedcorn,disodiuminosinate,anddisodiumguanylateare
glutamatesusedasflavorenhancers toprovide umami taste.Silicone(silicon) dioxide isapowderthatis
usedto prevent the driedfoodproductsfromclumping. Caramelcoloringisusedtodarkenthe colorof
the powderedseasoningthatwill make upthe brothof the product (1).
Sodiumandpotassiumcarbonatesare usedasacidityregulators,anti-cakingagents,raisingagents,and
stabilizers.Potassiumcarbonate andsodiumcarbonate togetherare usedtocreate an alkaline mineral
waterknownas kansui (2),to which sodiumtripolyphosphate isaddedforpreservationandmoisture
retention (3).Kansui givesthe ramennoodles ayellowishhue andfirmtexture (2).
Partiallyhydrogenatedsoybean(orcottonseed) oilisasemi-solidshorteningmade bypartially
hydrogenatingpolyunsaturatedvegetable oilssothattheyare more shelf-stable.Mon (mono) and
diglycerides are emulsifiersactingonthe partiallyhydrogenatedoilsof the product. BHT (butylated
hydroxytoluene) andBHA (butylatedhydroxyanisole)are syntheticantioxidantsthatretardrancidityin
fatsand oils,allowingforalongerproductshelf-life (1).
The nucleotidesinfoodare typicallypresentaslongstrandsof geneticmaterial.Afterameal,the
pancreassecretestwotypesof enzymes,deoxyribonucleases,whichbreakdownDNA,and
ribonucleases,whichbreakdownRNA.Theseenzymescleave the DNA orRNA fromfoodintoshorter
chainsof nucleotides,which the bodythenabsorbsandtransportsto cellsforuse.Since almostall foods
and beveragesare made upof eitherintactcellsorcellularcontents,almostall foodsprovide asource
of nucleotides(4).
Disodiuminosinate and disodiumguanylate are nucleotidesthat are usedas flavorenhancers,in
synergywithmonosodiumglutamate (MSG) toprovide umami taste.The combinationof these three
foodadditivesisknownasdisodium5'-ribonucleotides(5).
As relativelyexpensive products,disodiumsinosinate andguanylateare usuallynotusedindependently
of glutamicacid;if disodiuminosinate/guanylate ispresentinalistof ingredients,butMSG doesnot
appearto be,it ispossible thatglutamicacidisprovidedaspartof anotheringredientorisnaturally
occurringin anotheringredientliketomatoes,Parmesancheese oryeastextract(5).
Monosodiumglutamate (MSG) isone of several formsof glutamicacidfoundinfoods.Glutamicacid
and itssaltscan be presentina wide varietyof otheradditives,includinghydrolyzedvegetable protein,
autolyzedyeast,hydrolyzedyeast,yeastextract,soyextracts,andproteinisolate,whichmustbe labeled
withthese commonandusual names. The term"natural flavor" isusedby the foodindustrywhenusing
glutamicacid(whichissimilartoMSG, lackingonlythe sodiumions).Because of lackof FDA regulation,
it isimpossible todetermine whatpercentage of "natural flavor"isactuallyglutamicacid(6).

November15,2012
The FDA considerslabelssuchas"NoMSG" or "NoAddedMSG" to be misleadingif the foodcontains
ingredientsthatare sourcesof free glutamate,suchashydrolyzedprotein.In1993, the FDA proposed
addingthe phrase "containsglutamate"tothe commonor usual namesof certainproteinhydrolysates
that containsubstantial amountsof glutamate (6).
MonosodiumGlutamate (MSG) synonyms: ACCENT; AJINOMOTO;CHINESESEASONING;GLUTACYL;
GLUTAMIC ACIDMONOSODIUMSALT; L-GLUTAMIC ACID,MONOSODIUMSALT; GLUTAMIC ACID,
SODIUMSALT; L-GLUTAMIC ACIDSODIUM SALT; GLUTAMMATO MONOSODICO(ITALIAN);GLUTAVENE;
MONOSODIOGLUTAMMATO (ITALIAN);ALPHA-MONOSODIUMGLUTAMATE; MONOSODIUML-
GLUTAMATE; MSG; NATRIUMGLUTAMINAT (GERMAN);RL-50; SODIUMGLUTAMATE; SODIUM L-
GLUTAMATE; L(+) SODIUMGLUTAMATE; SODIUM HYDROGEN GLUTAMATE; VETSIN;ZEST (6).
7. Findone product that containsadipicacid.Whatother additivesdoesitcontainandwhy?(2 points)
JelloSugar Free Peach gelatin:gelatin,adipic acid, maltodextrin,disodiumphosphate,fumaricacid,
aspartame,artificialflavor,acesulfamepotassium,salt,red 40, yellow 6, blue 1.
Gelatinisthe mainingredientof hisproduct.Gelatinisaflavorlesssolidsubstance,derivedfrom
hydrolyzingcollagenobtainedfromvariousanimalby-products.Itisusedtoproduce the desired
gelatinoustexture of thisfoodproduct. Adipicacidisusedinacidicfoodsto supplytartflavorto soft
drinks,fruit-flavoreddrinks,edibleoilsandgelatindesserts. Maltodextrinismade fromstarchandis
usedas an addedtexturizerinthe productto achieve aspecificmouthfeel(1).
Disodiumphosphate isahygroscopicandwatersoluble powderusedforanti-cakingpropertiesin
powderedproducts. Fumaricacid aidsinprovidingtartflavorandacidity,particularlyin driedfood
products,such as powdereddrinks. Aspartame andacesufame potassiumare artificial sweeteners
addedforsweettaste withoutaddedcalories.Saltandartificialflavorare usedtogive the flavorless
gelatinthe desiredtaste profile.Red40,yellow 6and blue 1 are artificial colors usedtocreate the peach
hue of the gelatin (1).
Questions#3-#7 References:
(1) The Centerfor Science inthe PublicInterest(CSPI)
http://www.cspinet.org/reports/chemcuisine.htm. Accessed7November2012.
(2) Ramen
http://en.wikipedia.org/wiki/Ramen Accessed12November2012.
(3) Sodiumtripolyphosphate
http://en.wikipedia.org/wiki/Sodium_tripolyphosphate Accessed12November2012.
(4) What are nucleotidesandwhere are theyfoundinfoods
http://www.livestrong.com/article/471632-what-are-nucleotides-and-what-foods-can-they-be-
found-in/ Accessed12November2012.
(5) Inosine Monophosphate-CompoundSummary

November15,2012
http://pubchem.ncbi.nlm.nih.gov/summary/summary.cgi?cid=20819 Accessed12 November
2012.
(6) Toxnet:MonosodiumGlutamate
http://toxnet.nlm.nih.gov/cgi-bin/sis/search/r?dbs+hsdb:@term+@rn+@rel+142-47-2Accessed
12 November2012.
8. (Total 15 points)
Compare and contrast the regulationof non-preservative foodacids(use citric acid as an example),
preservative foodacids (use benzoatesas an example),sulfites,nitrites,“artificial”(certified) and
“natural” (uncertified) coloradditives,artificial and natural flavors and flavor enhancers(MSG and
nucleotides).Payparticular attention to status (e.g.GRAS or not), foodsthat are allowedor not to
contain it, and labeling.(Hintyou may needto do research on the FDA website)
The use of foodacidsin our foodsupplyimparts distinctflavorand alsoantioxidanteffects.
Some are alsousedas chelatingagents,andbufferingagentstocontrol acidity inproductssuchas
gelatindesserts,ice creamandcandy (1). Citricacid, forexample,isnaturallyderivedfromcitrusfruits
and alsosynthetically fromcornor bythe fermentationof molasses. CitricacidwasgrantedGRAS status
by the FDA in 1977 and isversatile,cheap,andsafe. GRASstatuswasgrantedafterdeterminationthat
addedcitrate inprocessedfoodsamountstoabout500mg per personperday,and is nota significant
additiontothe total bodyload (2). Additionally,thereisinsufficientevidence thatinreasonable
amountscitricacid has anyadverse biological effects. Itismostcommonlyfoundinfoodproductssuch
as saladdressings,cannedfruitjuices, andcarbonatedbeverages (1). Althoughsafe,inlarge quantities
citricacid can damage tooth enamel. Additionally,citricacidiscurrentlyproducedfromcorn,andmay
containa proteinthatcan be hydrolyzedtocreate MSG (3). Foods containing citric acid currently
have no mention of this exposure risk on labels, nor do they reveal the source of the citric acid.
Benzoic acid, on the other hand, is a preservative food acid used not only in processed
foods, but also in many drugs, lotions, and cosmetics. Sodium benzoate, a close relative of
benzoic acid, was granted GRAS status in 1973 and due to limited evidence in human studies
for adverse effects, is recognized as safe. Highest no-effect levels have been determined in rat
studies to be approximately 90-fold the amount present in a daily human diet, despite the
possibility of allergic reactions in sensitive individuals (1,4). Sodium benzoate, found mainly in
fruit juices and carbonated beverages, became a concern in the early 1990s when studied in
products also containing ascorbic acid. In acidic conditions, these two compounds react to form
benzene – a chemical linked with leukemia and other cancers (5). After over 10 years of the
FDA “urging” companies such as Coca-Cola and PepsiCo to not mix these compounds in their
products, sufficient research and a private lawsuit in 2006 finally mandated the reformulation of
these beverages. The FDA and EPA currently limit benzene found in foods, beverages, and
drinking water to no higher than 5 parts per billion (6).
Additional preservatives in our food supply include sulfites and nitrites. Sulfites were
declared GRAS in 1976 and are used in foods to prevent discoloration. Despite “safe” for the
general healthy population, sulfites can cause severe allergic reactions, especially among those

November15,2012
with asthma. After high levels of sulfites from restaurant foods were found linked to 12 deaths in
the 1980s, the FDA banned all dangerous uses of the preservative and required wine labels to
list sulfite when used (1). Rat studies indicate that no adverse effects occur between 30 to
100mg per kilogram body weight per day, which is significantly higher than the average human
consumption: about 0.2mg per kilogram body weight per day (7). A bottle of wine, for example,
averages about 80mg of sulfites per liter (8). Several concerns still exist, however. Some
mammalian studies suggest a possible teratogenic effect of sulfites, which may interfere with
nucleic acids to form gene mutations. Additionally, a recent study in rats lends information on
the possible neurotoxic effects of these compounds. Published in early 2012, Kocamaz et al.
found histological evidence of neuron loss in the hippocampal region of the brain in rats
exposed to sulfites (9). The FDA maintains that limited evidence exists to warrant its hazard to
human health at this time.
Nitrites, such as sodium nitrite, have not gained sufficient evidence to establish GRAS
status for use in foods, however a legal limit has been set by the FDA and EPA due to concerns
of carcinogenicity and growth retardation. As a preservative and color fixative, sodium nitrite is
limited to no more than 200 parts per million in the finished food product (10). This still allows
sufficient use by the meat industry and cured products, and puts sensitive populations such as
pregnant women and children at greater risk for adverse effects. These concerns also lead to
an increase in labeling such as “natural hot dogs” or “no added nitrate” (1). These refer to the
substitution with a naturally occurring nitrite, usually from celery juice or powder. Without the
vitamin C and additional bioactive compounds found in whole nitrate-containing foods, however,
caution should be warranted as to the efficacy of this new practice.
In addition to extending shelf life, preserving quality, and preventing microbial growth,
our nation’s food supply is inundated with additional food additives in the form of colors,
flavorings, and flavor enhancers. Color additives are separated into natural and artificial
colorings, the latter of which must be certified through the FDA. These include FD&C Blue #1
and 2, FD&C Green #3, FD&C Red #3 and 40, FD&C Yellow #5 and 6, Orange B, Citrus Red #2
(11). Natural color additives include annatto extract, beta-carotene, grape skin extract,
cochineal extract or carmine, paprika oleoresin, caramel color, fruit and vegetable juices, and
saffron (11). All of these natural additives are exempt from FDA certification, and thus any
labeling regulations. At the most, these will only include “coloring added” on the label.
Flavorings, on the other hand, are regulated through the FDA with the passing of the Food
Additive and Amendment Act (FAA) in 1958 (12).
Current regulation delineates flavors as either “GRAS” or as food additives that must be
approved by the FDA. To date there are over 2000 compounds flavorings that are GRAS, both
artificial and natural. Natural flavorings are typically extract products of spices, fruits,
vegetables, roots, and animal products. The regulatory status of both synthetic and natural
flavors are determined through a panel formed through the FAA called the Flavor and Extract
Manufacturers Association (FEMA), who assess the safety based on the conditions of use of the
flavoring, and estimates of average daily intake by humans (12). If scientific evidence is
insufficient for GRAS, a flavor substance may instead be petitioned as a food additive,
evaluated through the FDA. For these substances, a complete chemical profile must be
submitted, including its intended usage, manufacturing details, and safety studies. Toxicity is

November15,2012
then evaluated based on exposure studies and also projecting how chemically similar
substances are absorbed and metabolized in the human body (12).
Flavor enhancers such as MSG and nucleotides do not provide separate flavors such as
those compounds mentioned above, but merely augment flavors already present in food
products. These compounds are in a vast array of processed foods. As previously discussed,
the labeling of MSG and its sources is loosely regulated through the FDA, despite it being
GRAS since 1980 (13). Other flavor enhancers are either GRAS or petitioned food additives,
similar to flavorings. Nucleotides such as adenosine 5'-monophosphoric acid (AMP) was
approved GRAS status in 2004 as a flavor enhancer, noting that its contribution to total dietary
intake of purines was negligible, and that it is completely metabolized prior to intestinal
absorption (14). It is exempt from declaration on the food label according to the Code of
Federal Regulations Title 21, which classifies this compound as a flavoring.
Question#8 References
(1) Chemical Cuisine. The CenterforScience inthe PublicInterest(CSPI). Available at:
http://www.cspinet.org/reports/chemcuisine.htm. Accessed8November2012.
(2) SelectCommitteeonGRASSubstances(SCOGS) Opinion:Citricacid. U.S. FoodandDrug
Administration.Available at:
http://www.fda.gov/Food/FoodIngredientsPackaging/GenerallyRecognizedasSafeGRAS/GRASSu
bstancesSCOGSDatabase/ucm261252.htm.Accessed8November2012.
(3) Samuels,J.The DifficultyinKeepingMSGFree.The WestonA.Price Foundation.Availableat:
http://www.westonaprice.org/msg-updates/difficulty-keeping-msg-free. Accessed 11
November2012.
(4) SelectCommitteeonGRASSubstances(SCOGS) Opinion:SodiumBenzoate. U.S. FoodandDrug
AdministrationAvailable at:
bstancesSCOGSDatabase/ucm260074.htm. Accessed11 November2012.
(5) Benzene.ToxicologyDataNetwork. Availableat:http://toxnet.nlm.nih.gov/cgi-
bin/sis/search/a?dbs+hsdb:@term+@DOCNO+35.Accessed 12 November2012.
(6) QuestionsandAnswersonthe Occurrence of Benzene inSoftDrinksandOtherBeverages. U.S.
Foodand Drug Administration.Available at:
http://www.fda.gov/Food/FoodSafety/FoodContaminantsAdulteration/ChemicalContaminants/
Benzene/ucm055131.htm#q5. Accessed12 November2012.
(7) SelectCommitteeonGRASSubstances(SCOGS) Opinion:Sodiumbisulfite.U.S.FoodandDrug
Administration.Available at:
bstancesSCOGSDatabase/ucm260327.htm.Accessed12 Novemeber2012.

November15,2012
(8) Waterhouse Lab:Sulfites.Universityof CaliforniaDavis.Available at:
http://waterhouse.ucdavis.edu/whats-in-wine/sulfites-in-wine.Accessed14November2012.
(9) KocamazE, Adiguzel E,ERBuket,GulsahG, KucukatayV. Sulfite leadstoneuronlossinthe
hippocampus of bothnormal andSOX-deficientrats. Neurochem.Int. 2012;61:341–346.
(10)GRAS NotificationonSodiumNitriteIntendedforAdditiontothe Surface of FreshBeef Via
MigrationFrom FoodPackagingFilm.U.S.Foodand Drug Administration.Availableat:
http://www.accessdata.fda.gov/scripts/fcn/gras_notices/grn000228.pdf.Accessed12
November2012.
(11)FoodIngredientsandColors. U.S. FoodandDrug Administration.Available at:
http://www.fda.gov/food/foodingredientspackaging/ucm094211.htm#types.Accessed12
November2012.
(12)Overviewof FlavorAdditives. USDA National OrganicProgramandNational OrganicStandards
Board. Availableat:http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5088008.
Accessed12 November2012.
(13)SelectCommitteeonGRASSubstances(SCOGS) Opinion:L-Glutamicacidhydrocholoride.U.S.
Foodand Drug Administration.Available at:
bstancesSCOGSDatabase/ucm260456.htm.Accessed13 November2012.
(14)AgencyResponse LettertoGRASNotice No.GRN 000144. U.S. Foodand Drug Administration.
Available at:
http://www.fda.gov/Food/FoodIngredientsPackaging/GenerallyRecognizedasSafeGRAS/GRASLis
tings/ucm153976.htm. Accessed13 November2012.

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