Market survey on food additives

1. Market Survey On
Additives in Food Products
Piyusha Patil
13FET1012

2. INTRODUCTION
• Food additives are defined as any substance or mixture of substances other than the
basic foodstuff which is present in food as a result of any phase of production,
processing, packaging or storage.
• The International Numbering System numbers (INS #) are assigned by the committee to
identify each food additive. The INS numbers generally correspond to E numbers for the
same compound – e.g. INS 102, Tartrazine, is also E-102. INS numbers are not unique
and, in fact, one number may be assigned to a group of like compounds.
• Food additives serve five main functions:
1. Give the food a smooth and consistent texture.
2. Improve or preserve the nutrient value.
3. Maintain the wholesomeness of foods.
4. Control the acid-base balance of foods and provide leavening.
5. Provide color and enhance flavor.

3. PRODUCTS INCLUDED IN THIS
MARKET SURVEY:
Products Covered Brands
Processed Cheese/ Cheese Blocks 1. Amul
2. Chitale
Sauces • Ching’s Black Pepper Sauce
• Soy Sauce-
1. Ching’s
2. Woh Hup
Carbonated Drinks 1. Coca-Cola
2. Pepsi
Mint Confectioneries 1. Mentos
2. Tic Tac

4. 1. PROCESSED CHEESE
Ingredients:
Amul Cheese is made from Cheese, Common Salt, Citric Acid,
permitted natural color - Annatto.
Emulsifying Salts – Sodium Citrates and Polyphosphates and Class II
preservatives – Sorbic Acid and Nisin.
Ingredients:
Amul Cheese is made from Cheese, Common Salt, Citric Acid.
Emulsifying Salts – Sodium Citrate, Sodium Phosphates and
Polyphosphates and Permitted Class II Preservatives – Sorbic
Acid and Nisin.

5. COMPARISION & DETAILS:
Emulsifying Salts :
E331 and E452
Emulsifying Salts :
E339, E331 and E452
Class II preservatives :
E200 and E234
Class II Preservatives :
E200 and E234
Additive Used Functions
E331, Sodium Citrates Allows the cheeses to melt
without becoming greasy.
E452, Polyphosphates Thermal stable processed
cheese, Block processed cheese
with firm and smooth texture.
E339, Sodium
Phosphates
pH balance for processed
cheese. Alkaline pH buffering
salt.
E200, Sorbic Acid Acts mainly against fungi and
yeasts in cheese and preserves
it.
E234, Nisin Used as a preservative against
Gram-positive spoilage
bacteria.

6. 2. SAUCES
Ingredients:
Water, Black Pepper (20%), Sugar (10%), Soy Sauce (water, soybean, wheat,
salt), Garlic, Soybean Oil,
Acetylated Di-starch Adipate (Thickner, E1422),
Caramel (Natural Color, E150c),
Disodium 5’-Ribonucleotides (Flavour Enhancer, E635),
Xanthan Gum (Emulsifying & Stabilizing Agent, E415),
Phosphoric Acid (Acidity Regulator, E338),
Sodium Benzoate (Preservative, 211).
Black Pepper Sauce:

7. Ingredients:
Water, Sugar, Soybean, Wheat
Flour, Salt,
Acetic Acid (Acidifying Agent,
E260),
Citric Acid (Acidifying Agent,
E330),
Caramel (Natural Color, E150c),
Sodium Benzoate (Preservative,
E211).
Ingredients:
Water, Sugar, Salt, Soybeans (10%),
Wheat Flour,
Acetic Acid (Acidifying Agent,
E260),
Caramel (Natural Color, E150c),
Guar Gum (Stabilizing &
Emulsifying Agent, E412),
Sodium Benzoate (Preservative,
E211).
SOY SAUCE

8. DETAILS:
Additive Used in Sauces Functions
E1422, Acetylated Di-starch Adipate Used as a thickening agent
E150c, Ammonia caramel, Class III
caramel
Brown to black colours. Soluble in water and with a bitter taste.
E635, Disodium 5’-Ribonucleotides:
Mixture of sodium salts of guanylic
(E626) and inosinic acid (E630).
Flavour enhancer. Guanylates and inosinates strongly enhance many
other flavours, thereby reducing the amounts of salt or other flavour
enhancers needed in a product.
E415, Xanthan Gum Thickening agent, stabilizer and emulsifier.
E338, Phosphoric Acid Acidity regulator and chelating agent (used to bind metal ions). It
also acts as an anti-oxidant.
E211, Sodium Benzoate Benzoates are used as preservatives against both yeasts and bacteria.
Benzoates are often preferred, due to better solubility.
E260, Acetic Acid Acetic acid is used as a preservative and also gives aroma.
E330, Citric Acid Enhances the activity of many antioxidants, acidity regulator as well
as aroma compound
E412, Guar Gum Thickening agent, stabilizer and emulsifier.

9. 3. CARBONATED DRINKS
INGREDIENTS:
Carbonated Water,
Acidity Regulator (338),
Sweeteners (951,950),
Preservative (211),
Phosphoric Acid (INS 338),
Sodium Citrate (INS 331),
Aspartame (INS 951),
Acesulfame Potassium (INS
950),
Caffeine,
Sodium Benzoate (INS 211),
Caramel Colour (INS 150d)
and Natural Flavours.
INGREDIENTS:
Carbonated Water, Sugar(10%),
Caffeine,
Colour (150d),
Acidity Regulators (338, 331, 330),
Salt.
CONTAINS PERMITTED
NATURAL COLOUR AND
ADDED FLAVOUR (NATURAL
FLAVOURING SUBSTANCES)
No Added Preservative
Pepsi
Diet coke/pepsi goes bitter much more quickly than regular
coke/pepsi due to the sweetener going off.

10. DETAILS:
Additives Added in Carb. drinks Functions
E338, Phosphoric Acid Acidity regulator, chelating agent and acts as an anti-
oxidant.
E330, Citric Acid Enhances the activity of many antioxidants, but is no
antioxidant by itself. Used as an acidity regulator as well
as aroma compound.
E331, Sodium Citrates Increase the activity of many antioxidants, exhibit
antioxidant activity. Used as acidity regulators as well as
aroma compounds.
E150d, Sulphite-ammonia caramel,
Class IV caramel
Brown to black colours. Soluble in water and with a
specific, sometimes bitter, taste.
E951, Aspartame Added as an Artificial Sweetener for calorie consciousness.
E950, Acesulfame K Added as a Sweetener
E211, Sodium Benzoate Benzoates are used as preservatives against both yeasts
and bacteria. Benzoates are often preferred, due to better
solubility.

11. 4. Mints
Ingredients:
Sugar, Liquid Glucose,
Hydrogenated Vegetable Oil,
Stabilizers (414, 1400),
Starch Emulsifiers (471,322)
Contains Added Flavors
(Natural and Nature Identical
Flavoring Substances).
Ingredients:
Sugar, Rice Starch,
Permitted Stabilizing Agents
(Dextrins),
Edible Gums (INS 414),
Acidulants (INS 330, INS 296, INS
334),
Permitted Lubricants (INS 470),
Glazing Agent (INS 903),
Starch Emulsifiers (471,322),
Contains Added Flavors (Natural
Nature Identical Flavoring
Substances) and Permitted Synthetic
Food Color (INS 122)

12. DETAILS:
Additive Added in Mints Functions
E414, Gum Arabic (Both) Thickening agent, stabilizer and emulsifier.
E1400, Dextrins (Mentos) Thickening agent and used in mint coatings.
E471, Mono & Di-glycerides
(Both)
Emulsifiers and stabilizers.
E322, Lecithin (Both) Emulsifier and stabilizer of water-oil/fat mixtures.
E330, Citric Acid Used as a preservative.
E296, Malic Acid Used as acid, flavor compound and color stabilizer.
E334, Tartaric Acid Acidity regulator and taste enhancer of fruity flavours, as
well as stabiliser of colour fruit products.
E122, Azorubine Red food colour. Very soluble in water.
E470, Fatty Acids and Salts Emulsifiers and stabilizers. Lubricants.
E903, Canauba Wax (Tic Tac) Used in Coatings.

13. CONCLUSION:
• Food Additives have been developed over the years to meet the needs of
food production, as making foods on a large scale is a very different task
to making them in at home.
• Some are so essential that without them, making food products on large
scale is not possible.
• In recent years, it’s seen that food additives are lowering the driving
labor and making the life easier for everyone.

14. THANK YOU!