*Food additives

2. Contents
Introduction
01
Defintion
02
03 Function
Effects
05
Banned food additives
06
07
04 Categories 08 Conclusion
Food Safety Law

3. Introduction

4. Definition
• Substances that are added to food to maintain or
improve the safety, freshness, taste, texture, or
appearance of food are known as food additives
• Some food additives have been in use for
centuries for preservation – such as salt (in
meats such as bacon or dried fish), sugar (in
marmalade), or sulfur dioxide (in wine)

5. Functions
• Improve or preserve the
nutrient value
• Maintain the wholesomeness
and the palatability of foods
• Control the acidity and
alkalinity
• Provide and improve flavour
• Color add or restore color to
food

6. Categories of food additives
• Antioxidants
• Preservatives
• Flavor Enhancers
• Anticaking agents
• Colours
• Emulsifier
• Flour Improvers
• Thickeners
• Glazing agents
• Sweeteners
• Bulking agents

8. •
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Preservatives Flavor Enhancer Anticaking agents
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9. •
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Colours Emulsifiers
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10. •
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Flour Improvers Thickeners
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Glazing agents

11. • A food additive which add the
basic taste of sweetness to a
food
• provide texture,bulking
properties,aroma and color
• Sugar is used to extend the
shelf life of food
• e.g sucralose,stevia etc
Sweeteners

12. • A bulking agent is a food
additive that increases food
volume or weight of food
keeping its utility or functionality
intact
• It only increases the bulk of food
and does not affect its nutritional
value
• e.g starch
Bulking
Agents

13. Effects of food
additives
• Allergies
• Hyperactivity
• Long-term illnesses
• Toxicity and potent
carcinogen
• Destroy vitamin B1

14. Banned Food Additives
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15. Food Safety Law according
to FSSAI
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16. 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

17. References
• Srilakshmi.B.2015.Food additves. In food science.New
age international (P) ltd., Publisher. 396-405
• Potter.N. Noman. 2007.Constituents of foods:
Properties and Significance. In food science. CBS
publishers & distributors Pvt. Ltd. 24-44