In the present context, the use of food additives is imperative. Additives provides protection against food spoilage during storage, processing, transportation and distribution. With the present degree of urbanization, it would be impossible to maintain food distribution without processing and packing with which many additives are involved. The convenience food revolution would be not have been possible without food additives.

1. FOOD ADDITIVES
OVERVIEW
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2. INTRODUCTION
• Food additive is any substance not naturally present in a food but added during its
preparation and remaining in the finished product.
• Food additives are all substances added (intentionally/unintentionally) to basic food
products.
• They include anything added during production, processing, treatment, packaging,
transport and storage of food.
• The food safety and standard act gives the definition and list of permissible additives
alongwith the amounts permitted.
• The substance to be used as food additives should be of food grade and must meet the food
safety and standard act or BIS specifications.
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The use of additives is prohibited by law in infant foods, when used to
cover defects/spoilage/when used to make food attractive at the cost of
safety.

3. 3
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Decrease the risk
of contamination
by certain
microbes
Maintain/improve
nutritional
quality
Enhance
appearance
Increase shelf-life Reduce waste
Contribute to
convenience
Additives described as Generally Recognized as Safe (GRAS), mean that they
have been used for many years without any known adverse effects, for example,
salt, sugar and vinegar.

4. MAJOR CATEGORIES OF FOOD ADDITIVES
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1.Preservatives
2. Colours
3. Flavours
4. Sweeteners
5. Emulsifiers and stabilizers
6. Antioxidants
7. Flour Improvers
8. Processing Aids

5. 5
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• Chemicals such as salt, alcohols and acetic acid have been used for several hundreds years for preserving
meat and vegetables and the pickling of food.
• These processes rely on reducing the water activity/the pH in the food to inhibit the growth of pathogenic
organisms.
• There are 3 types of preservatives used in foods :
1. Anti-microbial agent
2. Anti-oxidants agent
3. Anti-browning agent
• Antimicrobials (E200-E290) plays a major role in extending shelf-life of numerous snacks and
convenience foods and have come into greater use in recent years as microbial safety concerns have
increased.
• Antioxidants (E300-E26) are used to prevent lipid and/or vitamin oxidation in food products. They are
used primarily to prevent auto-oxidation and subsequent development of rancidity and off flavour.
• The anti-oxidant vary from natural substances (Vitamin E and Vitamin C) to synthetic substances (BHT
& BHA)
• Anti-browning agents are chemicals used to prevent both enzymatic and non-enzymatic browning in food
products, especially dried fruits and vegetables.
Examples of preservatives – Potassium metabisulphite, Sodium benzoate, Sorbic acid etc.

6. PRINCIPLE PRESERAVTIVES
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Name Properties Uses Related preservatives
Sorbic Acid Inhibits the growth of yeast and
moulds
Yoghurt, sweets, soft drinks,
frozen pizzas, desserts, fillings
Sodium, potassium and calcium
salts
Benzoic Acid Antibacterial and antifungal
action in acid foods
Jam, jellies, desserts, juice,
marmalades, fruit yoghurt, soft
drinks
Sodium, potassium and calcium
salts
Propyl 4-hydroxybenzoate Antimicrobial Dessert sauces, fruit pulp,
purees, pickles
Ethyl and methyl derivatives,
sodium salts
Sulphur Dioxide Sterilizing at high levels
Inhibits fungal growth and non-
enzymatic browning
Fruit & vegetable products, soft
drinks, beers, sausages,
dehydrated vegetables
Sodium sulphite, sodium
metabisulphite, Potassium
metabisulphite (SO2 is released
in food)
Nisin Antibacterial Cheese -
Sodium Nitrite Inhibits growth of Clostridium
botulinum
Many processed meats -
Sodium Nitrate Curing salt
Colour retention
Many processed meats in
conjunction with NaCl
Potassium Salt used as
alternative
Acetic Acid Bactericidal at 5% mainly
antibacterial
Pickles, Chutneys, Cheese,
Sauces
Salts may be used
Propionic Acid Limited antifungal Baking and dairy products,
pizzas, processed cheese
Sodium, potassium and calcium
salts

7. II. COLOURS
• Colour additive is any dye, pigment or substance that can impart colour when added or
applied to food, drug, cosmetic or to the human body.
• Dyes dissolve in water and are manufactured as powders, granules, liquids or other
special purpose forms. They can be used in beverages, dry mixes, baked goods,
confectionary, dairy products, pet foods etc.
• Lakes are water-insoluble form of dye. Lakes are more stable than dyes and are ideal for
colouring products containing fats and oils or items lacking sufficient moisture to dissolve
dyes. Uses include coated tablets, cake and doughnut mixes, hard candies and chewing
gum.
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8. • Almost all foods, whether they are agricultural products/processed foods, have a definite
colour.
• Colours of foods may be due to the natural pigments (Carotenoids, Chlorophylls,
myoglobins and anthocynins), chemical modification during processing of natural
constituents (Caramelization) and colour additives.
• Colour additives are classified into certified and uncertified food colours.
• Certified colours are synthetically manufactured and have to meet strict Government
regulations.
• Uncertified colours are usually naturally derived colour substances.
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Metallic colour like the compound of metals like copper, lead,
zinc and coaltar colours like picric acid, mentanil yellow are
banned from usage.

9. USES OF FOOD COLOURS
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To make food
attractive
To improve the
aesthetic quality
of food
To replace the
natural colours
destroyed during
processing
To ensure batch
to batch
uniformity in
processed foods.
It also serves as
visual indication
of quality.

10. NATURAL COLOURANTS
• ANTHOCYANINS : Comprise a diverse group of glycosidic derivatives of 2-
phenylbenzophyrylium structure. They impart blue, violet and certain red colours to
many edible fruits and vegetables.
• CAROTENOIDS AND XANTHOPHYLLS : The carotenoids, aliphatic and alicyclic
unsaturated terpenes composed of 8 isoprene units are the most widespread of natural
colours in both the plants and animals kingdom. The most important commercial
carotenoids are β-carotene, β-apo-8-carotenal and canthaxanthin.
• BETALAINES : The red beet root, Beta vulgarus contains red and yellow pigments of the
class betalaines. Red-violet betacyanins and yellow betaxanthines are water soluble,
quaternary ammonium derivatives of 4-vinyl-5, 6-dihydropyridine-2, 6-dicarboxylic acid.
• CARAMAL : It is a complex polysaccharide prepared by heating a food grade
carbohydrate like, glucose, sucrose/starch in the presence of catalyst – acetic sulfurous or
citric acids/bases such as ammonium, calcium and sodium hydroxides.
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11. NATURAL COLOURANTS & THEIR
SOURCES
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SOURCE COLOURANT
Annatto Bixin, Norbixin
Saffron Crocetin, β-carotene, Zeaxanthin
Cochineal Carminic acid
Kermes Aglycone kermesic acid
Alkanna Tinctoria tansch Alkannet (Ice-cream)
Monascus Monascus colourant
Algae Red phycoerythrins & Blue
phyococyanins
Paprika extract Capsanthin and Capsorubin
Leaves Xanthophyll
Carrot Β and α-carotene
Mushroom Canthaxanthin
Red Palm Oil Lycopene and lutein
Turmeric Curcumin

12. SOURCES OF COLOLURANTS
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•Obtained from the seeds
of the plant Bixa
orellana.
•Also known as lipstick
tree.
•The pigment in annatto
is a mixture of Bixin and
Norbixin.
•Mostly used in dairy
products.
Annatto
• Dicarboxylic
carotenoid, Crocetin
found in saffron
together with its
digestiobioside ester
crocin.
• Obtained from
stigma of flower
Crocus sativus.
Saffron
• Red colouring
material Carminic
acid, is the colourant
in cochineal.
• Extracted from dried
crushed bodies of
female D. Coccus
just prior to egg-
laying time.Cochineal &
related
pigments
• Yellow to red
colourants from
microbial species
• Grown on rice
• Used in wine making
• Water & oil soluble
and is heat stable
Monascus
• 2 main groups – Red
phycoerythrins and
Blue phycocynanins
• Chewing gums
Biliproteins
from algae

13. SYNTHETIC COLOURS
• They excel in colouring power, colour uniformity, colour stability and cost.
• Carbonated beverages, gelatin dessert, candies and bakery products are some foods that
are colored with coaltar dyes.
• The water soluble acid dyes are used in foods.
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Colour Common Name
Red Ponceau 4 R
Carmosine
Erythrosine
Yellow Tartrazine, sunset yellow F.C.F
Blue Indigo carmine
Brilliant Blue F.C.F
Green Fast green F.C.F
Non-permitted colours Rhodamine
Orange G
Amaranth
Fast red
Metanil Yellow
Permitted & Non-
permitted colours under
Food safety & Standard
Act

14. • Synthetic colours should be pure and free from harmful substances, so all food colours
and colour preparations shall be sold only under BIS certification mark.
• The synthetic colours are permitted to be used only in certain foods with declaration on
label.
• The maximum quantity permitted is 200mg/kg.
• Some of the foods in which colour is permitted are – Ice-cream, biscuits, cakes, fruit drink
and beverages etc.
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Congo Red, Malachite Green, Orange G, Sudan III and Lead Chromate are harmful hence prohibited
to be used in food preparation.
The pink dye Rhodamine B, Orange RN II and Blue VRS are carcinogenic and causes pathological
lesions of vital organs like kidney, spleen and liver.
Met nil yellow causes degeneration of reproductive organs.

15. III. FLAVORING AGENTS
• The flavours of most fruits and vegetables are produced by very
complex mixtures of aldehyde and esters of organic alcohols and
acids, with a range of essential oil with complex terpenoid
structures.
• Many of the synthetic compounds used are ‘nature-identical’, that
is, they occur naturally in foods or are formed in cooking process.
• Group of additives called flavors enhancers of which the best
known is MSG (Monosodium Glutamate)
• Ajinomoto is a Japanese brand name for MSG.
• MSG is the sodium salt of amino acid, glutamic acid. Its made by
fermentation process using starch, sugar beets, sugar cane or
molasses.
• MSG contains 12% sodium and common salt contains 40%
sodium.
• MSG is known to cause MSG syndrome, symptoms of which
include a burning sensation, headache, weakness and coronary
palpitations. CHINMAI R DASTIKOP

16. IV. SWEETNERS
• Sweeteners are added to foods for flavoring. These substances can be classified as
natural and artificial sweeteners.
• Natural sweeteners are obtained from the natural sources like sugarcane and sugar beet
and from fruits (fructose) and the artificial ones have a chemical origin.
• Artificial sweeteners are further of two type namely non-caloric sweeteners and sugar
alcohols. Non-caloric sweeteners do not add calories to foods. They are used in snack foods
and drinks. Sweeteners like saccharine and aspartame fall under this category.
• Sugar alcohols are used in chewing gums and hard candies and have almost same
calories as sugar. Examples of sugar alcohols are sorbitol and mannitol.
• Sweeteners other than sugar are added to keep the food energy (calories) low, or because
they have beneficial effects for diabetes mellitus and tooth decay and diarrhea.
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17. COMMONLY USED SWEETENERS
a) Acesulfame K - It is a 0 calorie sweetener, 130- 200 times sweeter than sucrose. It is used
in fruit preserves, dairy products and all types of beverages. It is used to reduce the calories
of the products. It is heat resistant and enhances flavors.
b) Aspartame - It is a low calorie sweetener about 200% more sweet than the sugar. It is
disintegrated into aspartic acid, phenylalanine and methanol in the body on digestion. It is
used in all types of foods and beverages and medicines. It is found naturally in protein rich
foods.
c) Cyclamate - This is a calorie free sweetener 30-50 times sweeter than sugar. It has a
pleasant taste, and is stable at high temperatures and is economical.
d) Saccharin - It is one of the earliest low calorie sweeteners that is 300-500 times more
sweet than sugar. Saccharin is the most widely used sweetener. It was earlier banned in
certain countries but now is used quite commonly.
There are other sweeteners like Stevioside, Alitame, Thaumatin, Sucralose, Neohesperidine
DC and Aspartame-Acesulfame Salt.
All artificial sweeteners have been approved by the U.S. Food and Drug Administration
(FDA). They are considered harmless if taken in limited quantities.
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18. V. EMULSIFIERS AND STABILIZERS
• Emulsifiers : A food additive, which forms or maintains a uniform emulsion of two or more
phases in a food.
• Emulsifiers allow water and oils to remain mixed together in an emulsion, as in
mayonnaise, ice cream, and homogenized milk. It stops fats from clotting together.
• The most commonly used emulsifiers are mono and diglycerides and phospholipids such
as lecithin.
• Stabilizers : A food additive, which makes it possible to maintain a uniform dispersion of
two or more components. Stabilizers, like agar or pectin (used in jam for example) give
foods a firmer texture. While they are not true emulsifiers, they help to stabilize
emulsions.
• Substances used as stabilizers and thickeners are polysaccharides. E.g. Seed gums,
Cassia tora gum.
• Soluble dietary fibre is commonly known as water-soluble gums, vegetable gums or hydro
colloids.
• The ideal soluble fibre for liquid products must be extremely low in viscosity, tasteless
and odourless and must provide clear solution.
• The 2 soluble fibers which best exhibit the characteristics are gumarabic and special low
viscosity grades of cellulose gum, carboxy methyl cellulose. CHINMAI R DASTIKOP

19. Guargum : It’s a plant polysaccharide, from shrub, cyamopsis tetragonoloba. It forms
viscous, colloidal dispersions, when hydrated in cold water. It is used as food additive
because of its water holding capacity. It is also used as herbal medicine in treatment of
diabetes, obesity and lowering of serum cholesterol.
Functions of guargum
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Product Advantage
Ice-cream Slow melt down, drier body, prevents formation of large ice crystals.
Cheese Better slicibility, better retention and migration of moisture, no
syneresis.
Cake mixes Reduced mixing time, greater moisture retention, less crumbling, easy
application of icing.
Beverages Improves clouding, stabilizes the suspended particulates. Gives good
mouth feel.
Instant dry mixes Used as thickening and texturizing agent

20. Papain: It is in the dried latex obtained from making incisions in the papaya fruit just
before maturity. Papain is used as stabilizer in beer and other beverages and as a meat
tenderizer.
Agar-agar (China grass): The dried algae is used in food preparations. The most unique
property of this substance is the heat resistance to gel that it forms to gel at 86ºF(30ºC) but
melting of these gel require temperature over 185ºF(85ºC). Also it forms gel at
concentrations of 0.5%. It is non nutritive carbohydrate and does not yield energy. It can be
used in place of gelatin.
Gelatin: It is a non-carbohydrate material. It is a protein and made by hydrolyzing the
animal bones. It is extensively used for stabilizing, thickening and for gel formation.
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21. Modified Starches: (Baked products, beverages, dairy products, desserts, soup etc.)
• It may provide a wide range of functions from thickenings, binding to disintegrating,
imbibing, or inhibiting moisture; providing a short, stringy or able to cut texture;
creating a smooth or pulpy texture developing a soft/crisp coating or stabilizing an
emulsion.
• Modified starches are stable carbohydrate polymers. They are white or off white
tasteless and odourless powders, flakes, amorphous or coarse particles. They are
insoluble in cold water begin to swell at temperature between 45ºC-80ºC.
• The following specific properties are improved by modified starches
1. Reduction in energy required to cook
2. Modification of cooking characteristics.
3. Increased solubility and paste stability.
4. Enhancement of paste clarity and gel strength.
5. Inhibition of gel formation.
6. Freeze thaw stability of pastes.
7. Reduction of gel syneresis
8. Improvement of stability to acid.
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22. Chelating agents or Sequestestrants:
• These are compounds that form complexes with metal ions. Addition of these leads to
stabilization of food product.
• Citric acid and its derivatives, phosphates and salts of Ethylene Diamine Tetra Acetic
Acid (EDTA) are most popular chelating agents used in foods.
• Chelating agents are not antioxidants, they serve as scavengers of metals which catalyze
oxidation. They are antioxidant synergists.
• Polyphosphates and EDTA are used as chelating agents in canned sea foods. Iron, copper
and zinc containing seafoods react with sulphides that lead to product discoloration.
These reactions are prevented by the addition of chelating agents.
• Citric acid and phosphoric acid are used as acidulants in soft drink beverages.
• Chelating agents stabilize fermented malt beverages by complexing with copper and
prevent turbidity.
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23. VI. ANTIOXIDANTS
• One of the most important types of deterioration that can
occur in a foodstuff is the oxidation of the fats to produce
unpleasant odors which can be detected at low levels by
human senses.
• Antioxidants : A food additive, which prolongs the shelf-life
of foods by protecting against deterioration caused by
oxidation. Antioxidants are used to preserve food for a longer
period of time.
• Antioxidants act as oxygen scavengers as the presence of
oxygen in the food helps the bacteria to grow that ultimately
harm the food.
• In the absence of antioxidant food additive oxidation of
unsaturated fats takes place rendering to foul smell and
discoloration of food.
• Examples : Ascorbic acid- E300, Citric acid - E330,
Tocopherols – E307, Butylated hydroxyanisole (BHA) - E320
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24. VII. FLOUR IMPROVERS
• A food additive, which is added to flour or dough to improve its baking quality, improve
the elasticity of the dough, colour and leads to greater volume of loaf or because they can
improve the stability of the crumb and slow the process of staling.
• Types of flour treatment agent:
 i. Dough conditioner
 ii. Dough strengthening agent
 iii. Flour bleaching agent
 iv. Flour improver
 v. Flour treatment agent
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25. CONCLUSION
• In the present context, the use of food additives is imperative.
• Whenever, any preservative is added to a sample, the nature and quantity of the
preservative added shall be clearly noted on the label to be affixed to the container.
• Also whenever an extraneous colouring matter has been added to any article of food the
words “artificial coloured” should be written.
• Additives provides protection against food spoilage during storage, processing,
transportation and distribution.
• With the present degree of urbanization, it would be impossible to maintain food
distribution without processing and packing with which many additives are involved.
• The convenience food revolution would be not have been possible without food additives.
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26. THANK YOUPresented by, CHINMAI R DASTIKOP
Email – dastikop.chinmai@gmail.com