this ppt gives an idea of type of food additives and preservatives used and to be aware while eating outside food.

1. Food Additives and
Preservatives

2. Learning objectives
 To identify the reason(s) why food additives are used.
 To understand
 different sources of food additives.
 different roles and functions of food additives in food.
 why preservatives are used.
 different roles and functions of food preservatives in food.

3. What is food additive?
Food Additive = any substance a food
producer intentionally adds to a food
for a specific purpose.
Producers use around 3,000 additives
to preserve and improve foods.

4. Source of additives
Additives may be:
• Natural – found naturally, such as extracts from beetroot
juice (E162), used as a colouring agent, common salt, used
as a preservative in pickles in India.
• Manmade versions – synthetic identical copies of substances
found naturally, such as benzoic acid (E210), used as a
preservative.
• Artificial – produced synthetically and not found naturally,
such as Sulphur dioxide(E-220), Sorbic acid(E-200).

5. Types of food additives

6. Common food additives
 Acesulfame – K (Artificial sweetener, used in chewing gum)
 Aspartame – Artificial sweetener
 Azodicarbonamide – Bleaching agent in flour
 Guar Gum – Stabilizer for ice cream and soups
 MSG – Flavor enhancer in soups, Chinese foods
 Saccharin – Artificial sweetener
 Sodium citrate – pH controller; meat curer
 Sorbitol – Nutritive sweetener
 Tartaric Acid – pH controller used in soft drinks

7. Classification of food additives
 Colourings: E100-199
 Preservatives: E200-299
 Antioxidants: E300-399
 Physical conditioning agents: E400-E499
 Flavourings: No E nos.
 Flavour Enhancers: E 600-699
 Sweeteners: E900-999
 Nutritive additives: No E no's

8. Why should we use additives?
 The purpose of additives fall into four
categories
1. Improve storage properties
2. Increase healthfulness
3. Make food more appealing
4. Improve processing and preparation

9. Increasing Healthfulness
 Increasing additives is also included in boosting a food’s nutritional
profile.
 Fortification = is adding nutrients that are not normally found in a
food (ex. Milk is fortified with vitamin D)
 Restoration = nutrients that are lost in processing are returned to the
food with the process called restoration (reestablishes the product’s
original nutritive value ex. Vitamin C is put back into canned oranges)
 Enrichment = adding nutrients lost in processing (contain more
nutrients than existed in the food before processing (ex. Vitamins are
increased)
 Nitrification = process that adds nutrients to a food with a low
nutrient/calorie ratio so the food can replace a nutritionally balanced
meal (nutrition bars and shakes are examples)

10. Making food more appealing through colour
 Almost all soft drinks, cheeses, ice cream, jams,
and jellies owe at least part of their coloring to
additives.
Some colors are made from food (caramelizing sugars)
However, nearly ½ the common colorings are created in
the laboratories
Each of the synthetic colorings are identified with
a number (example yellow #1)

11. Why not use natural additives
 Some artificial colours have almost disappeared from
foods as companies realised that many consumers
prefer food products to contain natural colours.
 At present there is not the variety of natural additives
required to perform all the functions of additives
necessary.
 Manmade additives may prove more efficient at
preserving, and some natural colours fade in some
products.

12. Making food more appealing through
flavour
 About 2000 natural and synthetic flavors are
available.
In the US five times as many products are grape-
flavored as are flavored by the concord grape.
Sometimes using a natural flavor would make a food
too costly to produce.
Flavor enhancers are substance that gives no flavor but
bring out the flavor in the food

13. Making food more appealing through
sweeteners
 Of all of the flavor enhancers, sweeteners are the
most common
 Sweeteners are basically either nutritive or
nonnutritive
 Nutritive sweeteners metabolize to produce calories
Examples are sugar (sucrose), brown sugar, maple syrup,
molasses, and honey.
Sorbitol (taste ½ as sweet as sucrose, diabetics use
this sugar).
Sorbitol absorbs more slowly from the intestinal tract
than sucrose does, so the blood sugar level may not

14.  Nonnative sugars are also called artificial sweeteners. (They have no
calories but still taste sweet. Following sweeteners are currently
approved by FDA:
 Sucralose – made from sugar but is 600 times sweeter. (produces
no calories).
 Saccharin – made from petroleum products, saccharin is 300 times
as sweet as sucrose. If used in great amount, it leaves a bitter taste.
 Aspartame – 200 times sweeter than sugar, supplies no calories and
leaves no aftertaste. Cannot be used in baked goods or cooked
products, it losses it’s sweeteners , which is why many diet sodas
have a use-by date.
 Acesulfame – 200 times sweeter than sugar. Use in candies, baked
goods, frozen desserts, and beverages.

15. Improving processing and preparation
 Stabilizer, substance that keeps a compound, mixture, or
solution from changing its form or chemical nature.
Example without stabilizer, the fat in peanut butter separates
from the protein, creating an oil pool over a stiff paste.
Ice cream is creamy, in part because thickeners prevent
crystals from forming as it freezes and stabilizes.
Many stabilizers are natural and starch-based.
Some are made from pectin, casein, sodium caseinate,
and gelatin.

16. Concern about food additives
 Some people believe that some additives cause “more
trouble than they’re worth.”
 One concern is not enough is known about the long-term
effects:
Example is nitrites which react with amines (preservative in
meat) is suspected of causing cancer
Nitrites prevent botulism, which the FDA believe will out
way the risks of using them, however the FDA required
them to be used in lower quantities.
DO YOU THINK THERE ARE ANY RISKS IN EATTING SO
MANY PROCESSED FOODS?

17. Poor eating habits/unneeded additives
 If you ate a food full of vitamins and minerals, (example Total Cereal) do you
think that you can skip more healthier foods???
 WRONG – you would be missing fiber, protein an other essential and nonessential
nutrients. You also can be getting to much of particular nutrients.
 Have you noticed that apples in the supermarket appear much more shiner
than foods freshly picked???
 Apples, oranges, eggplant, and lemons are treated with a light coat of oil-based wax.
These waxes are approved as a preservatives, they help maintain
freshness by sealing in moisture.

18. Value of food additives
 Preservatives extend the shelf life of many foods
Ex. mold inhibitor calcium propionate and BHT are used in bread
to prevent mold (keeping the fat fresh).
 Supporters of food additives say additives prevent disease caused by
malnutrition.
 Goiter = an enlargement of the thyroid glad caused by a lack of iodine.
This was then added to table salt in 1924.
Vitamin D was added to milk in the 1930’s to help with
rickets (bone-deforming disease).

19. Food fortification

20. What is food fortification?
 Food fortification is the process whereby nutrients
are added to food ( relatively in small quantities) to
maintain or improve the quality of the diet of a group
, community or population.
 It is a public health measure to prevent or control
some nutritional disorders

22. Commonly fortified foods
Salt Iodine, Iron
Wheat and Maize flours Iron, folic acid, Vitamins A and B, Zinc
Cooking oil and fats Vitamin A and D
Sugar Vitamin A
Condiments Iron
Milk Vitamin A and D, Iron
Complimentary foods Iron, folic acid, Vitamins A and B, Zinc

24. Criteria for fortification
1. Vehicle must be a part of the regular daily diet by
relevant section of the population.
2. Amount of nutrient added must provide an
effective supplement for low consumers of the
vehicle
3. Not harmful to high consumers.
4. Do not cause noticeable change in the taste, smell,
appearance or consistency.
5. Cost should be economical.

25. effectiveness
 Fluoridation of drinking water in endemic areas to
prevent dental caries.
 Iodisation of salt to prevent Goiter.
 Vitamin A fortification of Vanaspati.
 Iron to salt or Flour.
 Food enrichment: Bread etc.

26. Food adulteration

27. What is food Adulteration?
 Food adulteration is defined as ‘the intentional
addition of non-permitted foreign matter’.
 Reasons for food adulteration are:
To get more profit.
To increase the weight, adulterant is added.
To increase volume of trade by showing lower
prices.

28. Common food adulterants
 Common adulterants present in food:
Milk - Addition of water/removal of fat.
Skim milk - soluble starch.
Cream -foreign fats.
Ghee -Hydrogenated fat/animal fat.
Vegetable oils -Cheap/non edible oil like linseed, mineral oils.
Wheat and rice -stones
Bengal gram dhal - Kesari dal.
Chili powder- Starch colored red by tar dye.
Black pepper- Dried papaya seeds
Honey -colored sugar syrup.
Tea - exhausted tea leaves.

30. Factors responsible
• Ignorance – metallic yellow or Rhodopsin B dye to color
the sweets in villages
• Storing food grains in pesticides stored bags
• Negligence – cooking in un tinned vessels
• Storing food articles in containers without covers
• Inadvertence & Deliberate fraud – cannot be easily
detected

31. Disadvantages
 Paying more money for a lower quality foodstuffs
 Some forms of adulteration are injurious to health
 Practices vary from one part of the country to
another , from time to time.

32. Food contaminants as allergens
 The Contaminants of food for example preservatives,
insecticides and insect excreta or fragments may act as
allergens and the food by itself may be harmless. The
common additives include color, flavoring materials,
preservatives, and insecticides, etc.
 For example, Nordihydroguaiaretic acid (NDGTA) is an
antioxidant used in food fats, which has been found to
produce allergic reactions in some individuals.

34. Prevention-PFA (prevention of food
adulteration act)
 Amended in 1954, 1964, 1976, 1986
 Objectives:
 Protect the consumer against any health hazards
arising out of adulteration
 Protect the consumer from fraudulent trade practices
 Ensure and enforce fair trace practices

35. Functions of PFA
 Ensures:
 Manufacture or processing under strict hygienic conditions
 Retention of maximum nutritive value
 Freedom from toxic effects
 Elimination of contaminants of different kinds
 Packaging under sanitary conditions
 Marketing of food with suitable labeling requirements ( nutritive
value, weight, date of mfr, composition, instructions for use etc.)

36. Thank you…
CONCLUSION