Food additives are substances added to food to preserve flavor or enhance qualities. Some have been used for centuries, while others are modern chemical compounds. Additives can be classified based on occurrence, source, and function. They include preservatives, colors, flavors, sweeteners, emulsifiers, antioxidants, flour improvers, and humectants/anticaking agents. Regulations establish limits for additives and requirements like technological need and safety. Additives must not mislead consumers or be used to restore substance that were lost in processing.

1. BY GROUP-5
BHAVNAVIJAYAN
LEENA
NEHA
SAUMYAJAIN
SURBHI RAI

2. FOOD
ADDITIVES
Food additives are substances
added to food to preserve
flavor or enhance its taste,
appearance, or other qualities.
Some additives have been
used for centuries; for
example, preserving food by
pickling (with vinegar), salting,
as with bacon, preserving
sweets or using sulfur dioxide
as with wines.

3. •According to national academy of science -
•Food additives are defined as those chemicals which are incorporated in the food
stuffs, either directly or indirectly during processing.
 According to the FDA’s website this definition “any substance the intended use of which
results or may reasonably be expected to result –directly or indirectly—in its becoming a
component or otherwise affecting the characteristics of any food.” includes any substance
used in the production ,processing ,treatment, packaging transportation or storage of
food”
 According to food and agricultural organization / world health organization “Food
additives have been defined as non-nutritive substances which are added
either intentionally to food, generally in small quantities to improve their appearance,
flavor, texture or other secondary properties or find their way otherwise, into food during
handling, processing or distribution.” In more recent wordings the term improvement is
not included, and the remaining presence of the compound, or reaction products from
that compound, are included in the definition
FOODADDITIVES DEFINITION ACCORDING TO VARIOUS
ORGANISATION

4. * Many chemical compounds are extracted from foods and added to other foods In this case
they are considered as additives
For example
- Meat extract from meat
- Cod liver oil from fish
- Juice from fruits
As per codex alimentarius commission “Food additives means any substance not normally
consumed as a food by itself and not normally used as a typical ingredient of the food,
whether or not it has nutritive value, the intentional addition of which to food for
technological (including organoleptic) purpose in the manufacture, processing, preparation,
treatment, packing ,transport or handling such food results or may be reasonably expected
to result (directly or indirectly) in it or its byproducts becoming a component or otherwise
affecting the characteristics of such foods.” The term does not include contaminants, insect
fragments, hairs and other extraneous material added to food for maintaining or improving
nutritional availabilities
ACCORDING TO INTERNATIONAL DAIRY FEDERATION --- Food additives are the chemical
substances that might be added to milk and dairy products for any purpose

5. CLASSIFICATION OF FOOD
ADDITIVES
ADDITIVES CAN BE CLASSIFIED INTO SEVERAL WAYS I.E
BASED ON OCCURRENCE
BASED ON SOURCE
BASED ON THEIR FUNCTION IN FOODS

6. BASED ON OCCURRENCE
THEY ARE CLASSIFIED AS INTENTIONAL AND UNINTENTIONAL
 INTENTIONAL FOOD ADDITIVES – DELIBERATELY ADDED TO FOODS
- SERVE USEFUL FUNCTIONS – BENEFICIAL
-E.G EMULSIFIERS , PRESERVATIVES ETC
 UNINTENTIONAL FOOD ADDITIVES
-FIND THEIR WAY IN FOOD ACCIDENTALLY
-CAUSE HEALTH HAZARD AND MAY ALSO SPOIL FOOD ( FOOD
CONTAMINANTS )
- E.G PESTICIDES , HEAVY METALS ETC

7. ON THE BASIS OF SOURCE
 NATURAL – SUBSTANCES FOUND NATURALLY , SUCH AS BEETROOT JUICE
, WHICH WE USE TO COLOUR FOOD STUFFS
 NATURAL IDENTICAL – SYNTHESIZED COPIES OF SUBSTANCES THAT EXIST
IN NATURE , SUCH AS ETHYL ACETATE
 ARTIFICIAL – SUBSTANCES SYNTHESIZED THAT DO NOT EXIST IN NATURE
THEY ARE MADE SYNTHETICALLY. FOR EXAMPLE- AZADICARRBONAMIDE,
A FLOUR IMPROVER THAT IS USED TO HELP BREAD DOUGH HOLD
TOGETHER.

8. ON THE BASIS OF
THEIR FUNCTION
(E numbers are codes for
food additives that have been assessed
for use within the European Union (the
"E" prefix stands for "Europe"). They are
commonly found on food labels throughout
the European Union )
• ANTIOXIDANTS
• CHELATING AGENTS
• COLOURING AGENTS
• CURING AGENTS
• EMULSIFIERS
• FLAVOURS AND FLAVOUR ENCHANCER
• FLOUR IMPROVERS
• HUMECANTS AND ANTI CAKING AGENTS
• LEAVENING AGENTS
• NON NUTRITIVE SWEETENERS
• PH CONTROL AGENTS
• PRESERVATIVES
• STABILIZERS AND THICKENERS

9. ANTIOXIDANTS
 Substances added to fat and fat containing substances to retard oxidation and their prolong their
wholesomeness , palatability and keeping time .It should not contribute to any objectionable odor ,
flavor or color to the product it is added .It should be effective in low conc. and should be fat
soluble .Anti –oxidants function by interrupting free radical chain mechanism involved in lipid
oxidation . Example BHA ( butylated hydroxy anisole)and BHT (butylated hydroxytoluene)
CHELATING AGENTS
• Compounds that form complexes with metal ions
• Many metals are naturally present in chelating form. Example- Mg in chlorophyll, iron in ferritin
and hemoglobin
• When metallic ions are released due to hydrolytic or other degradative reactions they are free to
participate in reactions that lead to discoloration , oxidative rancidity , flavor changes in food .
Addition of chelating agents results in complexing of these metals and thereby stabilizing food.
• Chelators used in food industry –sorbic acid , EDTA ( ethylene diamine tetra acetic acid
), polycarboxylic acid ( citric ,malic , tartaric and oxalic acid ) , Polyphosphates ( ATP
and pyrophosphates )

10. Colouring agents
Includes color stabilizers , color fixatives , color retention agents etc.
 Natural food coloring agents – spinach juice or grass ( green) , marigold flower ( yellow)
 One of the best known and widespread red pigment is bixin
 Another one is annatto dye used in butter , cheese , margarine
CURING AGENTS
• ADDITIVES TO PRESERVE (CURE) MEAT , GIVE THEM DESIRABLE COLOR AND FLAVOR , DISCOURAGE
GROWTH OF MICRO ORGANISMS AND PREVENT TOXIN FORMATION .
• SODIUM NITRITE IS USED AS A PRESERVATIVE AND COLOR STABILIZER IN MEAT AND FISH PRODUCTS
Emulsifiers
Group of substances used to obtain a stable mixture of liquids that otherwise would not mix or would have
separated quickly . E.g. lecithin

11. Flavour and flavour enchancers
 Constitute the largest class of food additives .(2100 approved natural flavours and 1600 synthetic ones )
 Flavours are ingredients which give characteristic flavour to the foods
 Flavour enhancers are not flavours but they amplify the flavour of other substances
 Agents responsible for flavour – esters, aldehyde , ketones , alcohols and ethers .
 Natural flavour substances - spices , herbs , roots , essential oils
 Synthetic ones –MSG , amyl acetate for banana, ethyl butyrate for pineapple etc
Flour improvers
They are both bleaching and maturing agents .
Benzoyl peroxide is only used for flour bleaching. This does not affect quality of dough .
Materials used for both –chlorine gas , chlorine dioxide ,nitrosyl chloride etc.
Dough improvement agents – potassium bromate , potassium iodate and calcium peroxide.
The dough improving agents oxide sulphydryl groups in the protein of gluten to yield an increased number of
intermolecular disulphide bonds resulting in tougher , drier, more extensible dough

12. Humectants and anti caking agents
 Humectants are moisture retention agents .
 Example-polyhydroxy alcohols ( propylene glycol , glycerol , sorbitol and mannitol ). Except propylene
glycol , occur naturally
 Anti caking agents helps prevent particles from adhering to each other and turning into a solid chunk
during a damp weather .
 Example - calcium silicate ( baking powder, table salt ), magnesium carbonate , magnesium silicate .
Leavening Agents
 Substances used to make light and fluffy baked goods .
 Yeast and baking powders are used to generate co2 for leavening purposes

13. Non nutritive sweeteners
 Nonnutritive sweeteners are zero- or low-calorie alternatives to nutritive sweeteners, such as
table sugar. These sweeteners can be added to both hot and cold beverages and some can be
used for baking. Nonnutritive sweeteners are much sweeter than sugar so only small amounts
are needed. They provide fewer calories per gram than sugar because they are not
completely absorbed by your digestive system.
 First synthetic agent was saccharin followed by cyclamates .Industrially used –aspartame ,
sucralose
PH CONTROL AGENTS -These includes acids , alkalis , and buffers . They are used to
control the ph as the name suggests.
Preservatives -Any substance which is capable of inhibiting, retarding or arresting , the growth of
micro organisms , of any deterioration due to microbes , or of masking any the evidence of such deterioration . Ex – salt
, sugar, Sulphur dioxide , sorbic acid , acetic acid , benzoic acid etc.
Stabilizers and thickeners - Compounds function to improve and stabilize texture , inhibit
crystallization , stabilize emulsions and foams . Eg – polysaccharides such as gum arabic, agar – agar , pectin etc .

14. Permitted limits of food additives
(refer to compendium FSSAI)
 THE PRIMARY OBJECTIVE OF ESTABLISHING MAXIMUM USE LEVELS FOR FOOD
ADDITIVES IN VARIOUS FOOD GROUPS IS TO ENSURE THAT THE INTAKE OF AN
ADDITIVE FROM ALL OF ITS USE DOES NOT EXCEED ITS ACCEPTABLE DAILY
INTAKE
 Acceptable daily intake -The amount of a food additive that could be taken
daily for an entire life-span without appreciable risk. Determined by
measuring the highest dose of the substance that has no effect on
experimental animals, then dividing by a safety factor of 100.

15. CHARACTERISTICS OF FOOD
ADDITIVES
 Technologically effective
 Safe in use
 Absolutely necessary quantity
 Never with the intention of misleading the
consumer about the nature or quality of a food
 Minimum use of non nutrient food additive

16.  Have a wide range of antimicrobial activity
 Should be economical
 Should not have effect on the flavor, taste or aroma of
the original food
 Not be inactivated by the food or any substance in the
food
 Should not encourage the development of resistant
strains
 Should not kill rather than inhibit microorganisms

18. PRESERVATIVES

19. COLOURS
Natural Colorants Need
Anthocyanins Impart blue, violet and red colour to many
edible fruits and vegetables.
Carotenoids Oil-soluble colours seen in plants and
animals. Xanthophylls are a group of yellow
carotenoid pigments. The examples of
carotenoids and xanthophylls from natural
extracts are Bixaorellana, which contains
bixin.
Biliproteins They are soluble in water or alcohol and are
used in chewing gum, identified as red
phycoerythrins and the blue phycocyanins.
Monascus(
microbial
colorant)
Imparts a red color so used in wine making. It
is soluble in oil and heat stable.
Alkannet Extracted in alcohol from the roots of Alkanna
tinctoria Tansch, is used in ice creams.
Synthetic colorants Need
Amaranth It gives reddish brown
colour and is water soluble
Sunset yellow It is orange red in colour
and is usually used in foods
such as bread, drinks,
cereals, sweet powders,
ice cream and snacks.
Brown FK and Brown HT Brown FK is used in smoked
and cured fish, meat and
chips, while Brown HT is
used in various biscuits,
chocolates and cakes.
Quinoline yellow It is used to obtain a
greenish yellow color and is
used in soft drinks, jams
and canned foods , edible
ice, sweets etc.
Tartrazine It is used to obtain lemon
yellow colour and is added
to food products such as
cereals, confectionary,
cream, beverages and
canned foods.

20. FLAVOURS
 Natural Flavoring Substances- Flavoring substances obtained from a plant or animal. They can be
processed for eating, or used in the natural state of the animal. The U.S. Code of Federal
Regulations defines natural flavourings as “the essential oil, oleoresin, essence or extractive,
protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains
the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice,
edible yeast, herb, bark, bud, root, leaf or any other edible portions of a plant, meat, seafood,
poultry, eggs, dairy products, or fermentation products thereof, whose primary function in food is
flavoring rather than nutritional”. Example : citral, geraniol, methanol
 Nature- Identical Flavoring Substances- Flavoring substances obtained by chemical processes,
which are identical to flavoring substances that are naturally present.
 Artificial Flavoring Substances- Flavoring substances that are not from natural product but are
intended for eating. These types of products are usually produced in a factory. Monosodium
Glutamate may be added to foods as per the provisions contained in the Regulations subject to
Good Manufacturing Practices (GMP) level and under proper label declaration as provided in
Regulation of Food Safety and Standards (Packaging and Labelling) Regulations, 2011. It shall not
be added to any food for use by infant below twelve months and in the following foods.

21. SWEETENERS
NON NUTRITIVE NUTRITIVE
NEED Provide less than 2% of
the caloric value of
sucrose per equivalent
unit of sweetening
capacity when used to
sweeten foods.
Provide greater than 2% of
the caloric value of
sucrose per equivalent
unit of sweetening
capacity when used to
sweeten foods.
CHEMICAL SUBSTANCE Aspartame( fruit flavour),
Acesulfame-K
Sorbitol mannitol – other
polyols
FOODS IN WHICH IT IS
USED
Soft drinks, chewing
gums, instant coffee and
tea
Chocolates, ice-creams,
pastries, jams, drinks

22. EMULSIFIERS AND STABILIZERS
EMULSIFIERS STABILIZERS
NEED Prevent the separation of oil
and water provide surface
wetting, lubrication and
viscosity change. In
combination with thickness and
fats they give a smooth pleasing
sensation in the mouth.
Help in ensuring a stable
emulsion emulsifier thickener
CHEMICAL SUBSTANCE Carageenan gums, Gum Arabi
FOOD IN WHICH IT IS USED Chocolate making, cheese
making, margarines, ice cream,
baked goods, confectionery,
pizza, icing, peanut butter
Chocolate in milk, ice cream,
foam stabilizer in beer

23. ANTIOXIDANTS
To avoid the development of undesirable flavours and odours in foods, antioxidants are
added to fat and fat-containing substances to retard oxidation. Some antioxidants added
to foods are butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl
gallate (PG), tertiary butyl hydroquinone (TBHQ), all phenolic substances. Naturally
occurring substances acting as antioxidants are tocopherols in plant and animal tissues.
Antioxidants function by interrupting the free-radical chain mechanism involved in lipid
metabolism.
FLOUR IMPROVERS
They are added in flours for bleaching purposes and for dough toughening purposes by
converting protein SH grouping into disulphide bonds. For this purpose benzoyl peroxide,
chlorine gas, nitrogen dioxide etc. can be used. Certain oxidizing agents such as
potassium bromate, potassium iodate, calcium iodate, and calcium peroxide are used for
dough improvement.

24. HUMECTANTS AND
ANTICAKING AGENTS
HUMECTANTS ANTICAKING AGENTS
NEED 1. Prevents undesirable drawing of
moisture content by foods and
to maintain the moisture level.
2. Help improve the rehydration of
dehydrated foods and hence
solubilization of flavor
compounds.
3. Control the viscosity and
texture, reduction of water
activity, crystallization, and
retention of softness.
1. Prevent limping and caking by
absorbing moisture.
2. prevent particles from adhering
to each other and turning into a
solid material during damp
weather.
3. Helps free flowing of salts and
other powders.
CHEMICAL SUBSTANCE Glycerine, sorbitol mannitol,
dextrose and corn syrup
Carbonates and phosphates of Ca
and Mg. Silicates of Ca, Mg, Al and
Na and Al and sodium salts of
myristic acid, palmitic acid and
stearic acid
FOODS IN WHICH IT IS USED Shredded coconut Table salt, instant mix; 2% is
permitted

25. LEAVENING AGENTS
 Leavening agents produce light and fluffy baked foods.
 They are added to increase the volume of dough or batter resulting in light fluffy, spongy
product.
 They produce and stimulate CO2 production in baked goods.
 Ammonium salts are added sometimes to provide nitrogen for the growth of yeast, and
phosphate salts (sodium and calcium phosphates) are added to maintain pH.
 Baking powder consists of sodium bicarbonate and an acid component. It decomposes when
heated, producing carbon dioxide and water.
CHELATING AGENTS
• They are added as they prevent the deterioration of food due to free metallic ions in it-
discolouration, flavour alteration, oxidation or turbidity formation.
• Chelating agents are not antioxidants, but they serve as scavengers of metals which catalyze
oxidation.
• Chelators used in the food industry include sorbic acid, polycarboxylic acid (citric, malic,
tartaric, oxalic, and succinic acids), polyphosphates (ATP and pyro-phospahtes), macromolecules
(porphyrins, proteins), and EDTA.

26. CURING AGENTS
 Curing agents are additives used to preserve meats, to impart a desirable color and flavor, to
discourage the growth of microorganisms, and to prevent toxin formation.
 They also help to impart a unique flavour and colour to the food particularly meat besides
increasing its shelf life and stability.
 Sodium nitrite has been used for centuries as a preservative and color stabilizer in meat and fish
products. The nitrite, when added to the meat, is converted to nitric oxide, which combines
with the myoglobin to form nitric oxide myoglobin (nitrosylmyoglobin), a heat-stable pigment.
 Polyphosphates such as sodium tripolyphosphate and sodium hexametaphosphate are used in the
curing of meat. These compounds aid tenderness, juiciness and flavor of the cured meat. They
also contribute to the antimicrobial properties of the cured meat.

27. ENZYMES
Enzymes have varied uses in food industry so their need in food cannot be
specified. Function of an enzyme depends on the type of food in which it is being
used. Some examples are listed below:-
 Wrapping meat in certain leaves as a tenderizing aid for preparation or
cooking serves as one example.
 Various fermented foods consumed around the world- alcoholic and
fermented beverages, cheeses, fermented vegetables, fermented oilseed
products, and fermented cereal grain products- exemplify the use of enzymes
in the fermentation or preservation of food.
Categorizing on a very broad basis, some enzyme types include: hydrolyzing
enzymes, oxidizing enzymes, starch digesting enzymes, protein digesting
enzymes, pectin degrading enzymes
ANTIMICROBIALS:
They are added to prevent the growth of bacteria, moulds, fungi and yeast. Food antimicrobial act by
extending the lag phase or inactive low numbers of microorganisms so that their effects can be
overcome

28. SAFETY EVALUATION OF FOOD
ADDITIVES
 The simplest way to express toxicity is by the value LD50 i.e. the (lethal dosage) necessary to kill
50% of a population of test animals under precisely stated conditions. The four types of toxicity
studied are employed:
 1.Acute toxicity, or single dose experiment
 2.Sub – acute toxicity(daily ingestion for days or weeks)
 3.Chronic toxicity (daily ingestion for weeks to months)
 4. Studies of carcinogenicity, mutagenicity, teratogenicity and reproduction.
An additive, which according to the above evaluation procedure is not harmful and is considered safe in
some countries and permitted as a food additive. In order to try to formulate food standards on an
international basis , the FAO and WHO have set up a permanent commission designated as Codex
Alimentarius to develop international and regional food std, which include food additives and
contaminants, with the hope of improving food std all over the world
Limitations of tests: results of animal experiments though very useful have their own limitations. Not
all biological species respond in the same way to the same compound. Metabolic pathways of several
animals are not identical to those of man.

29. SAFETY VERSUS HAZARDS: The benefits involved in the use of food additives are many such
as increased shelf life, quality, nutritive value and economic saving. Even if there is some
risk involved in the use of a food additive , it becomes necessary to accept it if the benefits
are sufficiently great
 The benefit of saccharin as a sweetener in the absence of an alternative , to diabetics
and obese persons outweigh the risks. Nitrite used for meat preservation also prevents
the growth of microorganism. The banning of the use of nitrite for its suspected adverse
effect greatly increases the toxic effects of microbes in meat
 There is no such thing as an absolute safety in food additives. Even common salt which is
essential for life in small amounts , can probably harm a person if taken at one time in
large quantity
 The toxic effects observed with some food additives are at level far higher than are
present in foods . Factors like age, sex, weight, and nutritional status are also be taken
under consideration in considering the hazards of an additive
 Fortunately our bodies possess a multitude of mechanisms of dealing safely with small
amount of toxic substances from any source
 Thus the use of additives in foods should be accepted when they serve some useful
purpose.

30. DIFFERENCE BETWEEN BHA AND BHT ( QUES FROM
PREVIOUS YEAR PAPER )
BHA (BUTYLATED
HYDROXYANISOLE )
 BHA is a white or pale yellow waxy solid with
a faint pleasant odor
 The joint FAO / WHO committee on food
additives has recently considered ADI of
BHA and set them at 0-0.5 mg/kg body wt
for BHA
 Molecular formula C11H16O2
 Molecular weight = 180.24g /mol
 BHA is found in butter, meats, cereals,
chewing gum, baked goods, snack foods,
dehydrated potatoes, and beer.
BHT (BUTYLATED
HYDROXYTOLUENE)
 BHT is a white crystalline solid.
 Whereas for BHT it is set at 0-0.3
mg /kg body weight
 Molecular formula C15H24O
 Molecular weight =220.35g/mol
 Many packaging materials
incorporate BHT. It is also added
directly to shortening, cereals, and
other foods containing fats and
oils.

31. Ques anti – microbials are indispensable food additives for the food industry ?
Answer : Anti microbials are indispensable to food industry as antimicrobials are capable of
retarding or preventing growth of microorganisms such as yeast, bacteria, molds, or fungi and
subsequent spoilage of foods. The principal mechanisms are reduced water availability and
increased acidity. Sometimes these additives also preserve other important food characteristics
such as flavor, color, texture, and nutritional value. The primary food additives used for this
function are sorbic acid, potassium and sodium sorbates, calcium and sodium propionates,
benzoic acid, sodium and potassium benzoates and parabens. In addition to these compounds,
several organic acids such as citric, malic, lactic, ascorbic, phosphoric, and tartaric also act as
antimicrobial agents. Sulfur dioxide and sulfites are also applied extensively for controlling
undesirable microorganisms in soft drinks, juices, wine, beer, and other products.
Another reason could be consumers expect foods to be available year-round, to be free of food-
borne pathogens, and to have a reasonably long shelf-life. While some improvements have been
made using packaging and processing systems to preserve foods without chemicals, today
antimicrobial food preservatives still play a significant role in protecting the food supply.
( THEN SOME FUNCTIONS OF ANTI MICROBIAL AGENTS)

32. QUES artificial sweetners in food : boon or bane ??
 As the name suggests artificial sweeteners provide sweetness to food but not at the expense of calories .
Artificial sweeteners can actually be hundreds of times sweeter than sucrose . Some artificial sweeteners
are derived from carbohydrates , modified with alterations to their molecular structure , making them less
digestible thereby yielding fewer calories when eaten . Other artificial sweeteners such as aspartame are
not carbohydrates at all and may be derived from amino acids . Because they contain few or no calories
they are beneficial to those who are on strict diet and trying to lose weight .Individuals with diabetes or
insulin sensitivity can also enjoy sweetened foods without any excess sugar and calories intake .artificial
sugars in the US are regulated by FDA . Some are classified as GRAS while some are classified as food
additives which needs to get permission before entering the food supply. The FDA approves and set the
safety limits set as ADI . The ADI is the estimated amt per kg of body weight that a person can consume
every day over a life time without any risk.
 However , researchers are still worried about the long term effect of them . As in case of saccharin , the
first sugar substitute it was observed in a research that lab rat consuming it have a high risk of bladder
cancer than those who are not .
 But these are safe when consumed in the given limits by FDA . Thus they are neither boon nor bane .

33. Ques : how are the safety limits for human consumption are
established for a food additive ?
 Answer ( refer to safety evaluation of food additives)
QUES : Nutritive sweeteners vs non nutritive sweeteners?
Answer: ( refer to the sweeteners slide)

34. REFERENCE:
 FOOD SCIENCE BY NORMAN N POTTER
 DETECTION AND ESTIMATION BY S.N.MAHINDRA
 FOOD MICROBIOLOGY BY W.C FRAZIER
 FOOD SCIENCE BY B. SRILAKSHMI
 FOOD FACTS AND PRINCIPLES BY N. SHAKUNTALA MANAY
 appendix_a_and_b_revised(30-12-2011) (2).pdf