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Food Additive

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This power point presentation is describe more information about the food additive.Presentation have a number of additive with their pictorial as well as theoretical description.
This is very knowledgeable for graduated and post graduated student.
Presentation are very strategic. I hope this is helpful for you.

Published in: Food
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Food Additive

  1. 1. Presented By Lakendra Singh Mauriya M.Sc. Food Technology CFT, IPS, UoA
  2. 2. CONTENTS  Abstract  Introduction  Categories  Function food additives  Antioxidants  Anticaking agents  Colors  Emulsifier  Flavor enhancer  Preservative  Flour improver  Thickener  Glazing agents  Banned food additives  Food safety law according to FSSAI  Effects of food additives  Conclusion
  3. 3. TITLE- FOOD ADDITIVES ABSTRCT Food additives are all substance added (directly or indirectly) to basic food products. Direct food additives are those that have been intentionally added to food for functional purpose, in controlled amounts, usually at low levels. Indirect additives are those entering into food products in small quantity as a result of growing, processing or packaging. They include anything added during the production, processing, treatment, packaging, transport and storage of food. They are used to decrease the risk of contamination by certain microbes, maintain or improve nutritional quality, enhance appearance, increase shelf life, reduce waste or contribute to convenience. Additives include antioxidants, humectants, emulsifiers, flour improvers, anticaking agents etc. Although additives are essential for food product, they can give rise to certain health problems. The food additives categories comprise hundreds of individual compounds, representing the majority of those normally used in the food system. They can cause different allergies and conditions such as asthma, vomiting, headache. The substance used as food additives should be of food grade and must meet the standards of FSSAI or BIS specification. Keywords- Antioxidant, Flour improvers, Appearance, Additives, FSSAI
  4. 4. INTRODUCTION  Food additive is any substance not naturally present in a food but added during its preparation and remaining in the finished product.  They include anything added during production, processing, treatment, packaging, transport and storage of a food.
  5. 5. CATEGORIES  Antioxidants  Food coloring  Flavor enhancer  Anticaking agents  Preservatives  Acidity regulators  Antifoaming and foaming agents  Color retention agents  Sweeteners  Emulsifiers  Flavors  Flour treatment agents  Glazing agents  Humectants  Thickeners  Fortifying agents  Bulking agents
  6. 6. FUNCTIONS OF FOOD ADDITIVES  Improve or preserve the nutrient value.  Maintain the wholesomeness and the palatability of foods.  Control the acidity and alkalinity and to provide leavening.  Provide and improve flavor.  Color add or restore color to food
  7. 7. ANTIOXIDANTS  An antioxidant is a molecule that inhibits the oxidation of other molecules.  Oxidation is a chemical reaction that can produce free radicals, leading to chain reaction that may damage cells. Antioxidant such as tocopherol terminate these chain reactions.  In the absence of antioxidant, oxidation of unsaturated fats takes place rendering to foul smell and discoloration of food.
  8. 8. EXAMPLES OF ANTIOXIDANTS NATURALANTIOXIDANTS-  Vitamin E (Tocopherols) - This antioxidant food additive is used in the meat pies and oils to reduce the oxidation of fatty acids and vitamins.  Vitamin C (Ascorbic acid) – This antioxidant vitamin is used in beers, cut fruits, dried potatoes and jams. The antioxidant vitamins in these foods helps in preventing the discoloration of food by preventing the oxidation. It can also act as a substitute of vitamin C in potatoes that is lost during processing. SYNTHETIC ANTIOXIDANTS-  Butylated hydroxyanisole (BHA) - It is used in margarine, oils, crisps and cheese. This antioxidant helps in preventing the reactions leading to the breakdown of fats.  Propyl gallate (PG)  Butylated hydroxytoluene (BHT)
  9. 9. PRESERVATIVES  Preservatives prevent or inhibit spoilage of food due to fungi, bacteria and other microorganisms.  It slow or prevent changes in color, flavor, texture and delay rancidity and maintain freshness.  Natural – Salt, Sugar, Vinegar  Chemical – Benzoic acid, Sulphur dioxide, Sorbic acid etc.
  10. 10. PRINCIPLE PRESERVATIVES Name Properties Uses Benzoic acid Antimicrobial and antifungal action in acid foods Jam, jellies, desserts, juices, marmalade, soft drinks Sorbic acid Inhibit the growth of yeast and moulds Yoghurt sweets, soft drinks, frozen foods. Sulphur dioxide Sterilizing at high levels inhibit fungal growth . Fruits and vegetable product, soft drinks, beers sausages, dehydrated vegetable Sodium nitrite Inhibit growth of Clostridium botulinum Many processed meats Sodium nitrate Curing salt and color retention Many processed meats in conjunction with NaCl
  11. 11. FLAVOR ENHANCERS  Flavor enhancer are used in food to enhance the exiting flavor in the food .  It also increase the stability of the food.  E.g. monosodium glutamate is added to processed foods.  Natural flavor substance such as salt, Spices and extract, herbs, roots, essence and essential oils have been used.
  12. 12. ANTICAKING AGENTS  Anticaking agents keep powders such as milk powder from caking.  Processed food often contain ingredients that are mixed as powders.  Anticaking agents are added to allow them to flow and mix evenly during the food production process. Caking of powder
  13. 13. COLOURS  Colorings are added to food to replace colors lost during preparation or to make food look more attractive.  Color additive is any dye, pigment or substance that can impart color when added or applied to a food.
  14. 14. EMULSIFIERS  Emulsifiers prevent the separation of oil and water.  It provide surface wetting, lubrication, and viscosity change.  In combination with thickeners and fat, they give a smooth pleasing sensation in the mouth.  E.g.- Lecithin
  15. 15. FLOUR IMPROVERS  These are group of additives which are added to flour used in bread making either to improve the elasticity of the dough and lead to greater volume of loaf or because they improve the stability of the crumb and slow the process of staling. e.g. - KBrO3, Calcium Peroxide Stale bread
  16. 16. THICKENERS  Thickening agents are substances which, when added to the mixture, increase its viscosity without substantially modifying its other properties.  Edible thickeners are commonly used to thicken sauces, soups.  Many other food ingredients are used as thickeners, usually in the final stages of preparation of specific foods.  E.g.- Polysaccharides such as gum arabic, Pectin
  17. 17. GLAZING AGENTS  Glazing agents provide a shiny appearance or protective coating to foods.  It also protects food from spoilage and also increase the consumer acceptance.  E.g.- Beeswax, Candelilla wax
  18. 18. BANNED FOOD ADDITIVE  According to CSE, potassium bromate typically increase dough strength, lead to higher rising and uniform finish to baked products while potassium iodate is a flour treatment agent  The government banned use of potassium bromate as a food additives following a CSE (Centre for Science an Environment) study that found its presence in bread as causing cancer.  The Food Safety and Standard Authority of India ( FSSAI), however, has referred potassium iodate – also claimed to be carcinogenic used as a food additives to a scientific panel. “FSSAI has banned potassium bromate.
  19. 19. FOOD SAFETY LAW ACCORDING TO FSSAI Food Additives should be technically necessary and proven to be safe and reliable based on a risk assessment before being used. Used of a food additives shall comply with the following requirement:-  Not intended to cover up food rancidness.  Not intended to cover up quality defects of the food itself or during the food processing.  Food additives not used for adulteration or falsification.  It should not reduce the nutrition value of food  Reduce dosage levels as much as possible once anticipated effects are achieved.
  20. 20. EFFECTS OF FOOD ADDITIVES  Effects of food additives may be immediate or may be harmful in the long run if you have constant exposure.  Immediate effects may include headaches, change in energy level, and alterations in mental concentration, behavior, or immune response.  Long-term effects may increase your risk of cancer, cardiovascular disease and other degenerative conditions.
  21. 21. CONCLUSION Food additives preserve the freshness and appeal of food between the times it is manufactured and when it finally reaches the market. Additives may also improve nutritional value of foods and improve their taste, texture, consistency or color. All food additives approved for use in the Food safety and standard authority of India (FSSAI) to ensure that foods are safe to eat and are accurately labeled. Additives may be incorporated in foods to maintain product consistency, improve or maintain nutritional value, maintain palatability and wholesomeness provide leavening or control acidity/alkalinity, and/or enhance flavor or impart desired color.
  22. 22. REFERENCES  Srilakshmi. B. 2015. Food additives. In food Science. New age international (P) ltd., Publisher. 396-405  Potter. N. Norman. 2007. Constituents of foods : Properties and significance. In food science. CBS Publishers & distributors Pvt. Ltd. 24-44  https://www.intechopen.com/download/pdf/28906.aspx Accessed on 25-07-2017  https://www.ciec.org.uk/pdf/secoundary/download/pdf/understa ndingthefoodadditives.aspx Accessed on 24-07-2017

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