Introduction of food Additives use functions types principles

1. FOOD ADDITIVES:
DEFINITIONS &
INTRODUCTION

2. FOOD ADDITIVES:!
Any Substance Added To Food
TYPES PRINCIPLES BENIFITS &RISKS
DEFINITIONS

3. TABLE OF CONTENTS
DEFINITIONS
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TYPES
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PRINCIPLES
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BENEFITS& RISKS
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03
02
04

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DEFINITIONS
DEFINITIONS PRINCIPLES BENIFITS & RISKS
TYPES
01

5. Substances that are added to food to maintain or
improve the safety, freshness, taste, texture, or
appearance of food are known as food additives
FAO/WHO
TYPES PRINCIPLES BENEFITS & RISKS
DEFINITIONS

6. any substance used in the production, processing,
treatment, packaging, transportation or
storage of food
International Food Information Council (IFIC)
and U.S. Food and Drug Administration (FDA)
TYPES PRINCIPLES BENEFITS & RISKS
DEFINITIONS

7. a substance or mixture of substances, other than a
basic foodstuff, which is present in a food as
a result of any aspect of production,
processing, storage, or packaging. The term
does not include chance contaminants
Food Protection Committee of the Food and
Nutrition Board
TYPES PRINCIPLES BENEFITS & RISKS
DEFINITIONS

8. Food additives are substances added to food to
preserve flavor or enhance taste, appearance,
or other sensory qualities. Some additives
have been used for centuries as part of an
effort to preserve food, for example vinegar,
salt, smoke, sugar, etc
Wikipedia
TYPES PRINCIPLES BENEFITS & RISKS
DEFINITIONS

9. CREAT YOUR OWN
Creat a definition of food additives in simple words
TYPES PRINCIPLES BENEFITS & RISKS
DEFINITIONS

10. There are 6 major types of food additives
TYPES
TYPES PRINCIPLES BENEFITS & RISKS
DEFINITIONS
02

12. sweeteners, natural and
synthetic flavors
Types Of Food Additives
Preservatives
antimicrobials, antioxidants,
and anti-browning agents
Nutritional Additives
Vitamins, Amino Acids,
Minerals
Flavoring Agents Texturizing Agents
Emulsifiers, Stabilizers,
Phosphate
Coloring Agents
sodium nitrite, E100-E182
Miscellaneous Additives
Antifoaming agents; surface
finishing agents; catalysts; and
various solvents, lubricants

13. Synthetic & Natural Food Additives
Natural additives are made
from chemicals that are found
naturally
Synthetic additives are not
found in natural environment,
so they must be maunfactured
NATURAL SYTHETIC

14. CODING SYSTEM
 Developed by the European union
 The list which is updated on a regular basis ,includes
those additives that are generally recognized safe
(GRAS) within the member state and allows food to
move from country to country
 Nutrients are not included in the E system
E Numbers

15. CODING SYSTEM
 Developed by the Codex alimentarius commission committee on food
additives and contaminants based on E system
 The INS is broader than thr E System and is intended as an
identification system for food additives approved for use in one or
more countries
 The INS numbers are largely the same numbers used in the E System
without E
International numbering system (INS)

16. safer and more nutritious food
PRINCIPLES
TYPES
DEFINITIONS BENEFITS & RISKS
PRINCIPLES
03

17. 4
2 3
7 Principles For Use Of Food Additives
Doesnot cause any
adverse or harmfull
effect
Confirm agreed
specification
Should not reudce
the nutritive value
of food
it must be ascertained
that real need exist for
the use
1
5 7
6
Permissible max
quantity
When an additive considered
harmfull, use as little as
apossible
Continuous
observation and re
evaluation

18. safer and more nutritious food
BENEFITS &RISKS
TYPES
DEFINITIONS BENIFITS
04
PRINCIPLES

19. BENEFITS OF FOOD ADDITIVES
Safer and More Nutritious Foods
Antioxidants, used to prevent the development of
off-flavors, also prevent the formation of potentially
toxic autoxidation products and maintain the
nutritional value of vitamins and lipids.
Greater Choice of Foods
The availability of additives has allowed the
production of numerous out-of-season foods and
a variety of new food products
Lower-Priced Foods
if additives were removed from bread,
margarine, wieners, and processed cheese,
new processing procedures, increased
refrigeration, and improved packaging would
be required, at a higher cost.

20. Beneficial function of food additives
 To enhance the shelf life of food
 To enhance the consumer acceptability of the food
 To reduce wastage
 To improve the yield of the product
 To facilitate preparation of food
 To improve Color and appearance of food
 To improve body and texture of food
 To improve flavor of food

21. Evil function of food additives
 To conceal the damage, spoilage etc
 To adulterate food with the cheaper material
 To cover up the use of faulty ingredients
 To disguise faulty process of manufacture
 To replace lengthy and cumbersome process
 To hide the adulteration of food

22. RISKS
Food allergy is essentially 'immunity
gone wrong', where a normally
harmless, natural protein is
perceived as a threat and attacked
by the body's immunological
defences
Food intolerance can be caused
by a number of mechanisms
Food allergy Food intolerance

23. THANKS!