A Presentation made as a part of my course on "Food Additives & Ingredients" (Bachelor's study)

1. MARKET SURVEY ON FOOD
ADDITIVES
By
Anas Ejaz Shaikh
13FET1006

2. PRODUCTS SELECTED
 Breads
 Cakes
 Jams
 Low fat spreads
 Ketchups

3. BREAD INDUSTRY IN INDIA
Cheapest,instant & secondary staple food after chapatti,puri and
rice.
Highly perishable item-shelf life-maximum 72 hrs in a tropical
country like India-mandatory to stamp date and time of
manufacture and expiry.
45%
55%
TOTAL BREAD
PRODUCTION
ORGANISED
SECTOR
UNORGANISED
SECTOR
INCREASE IN TOTAL
PRODUCTION OF
PROCESSED FOOD
IN INDIA
18%
23%
27%
32%
PER CAPITA
CONSUMPTION OF
BREAD EASTERN
STATES
WESTERN
STATES
NORTHERN
STATES
SOUTHERN
STATES

4. MARKET SHARE:
 Britannia Industries Ltd (10-12%)
 Modern Foods Industries Ltd (7-8%)
 Other regional brands (remaining share)
Wibbs (Maharashtra)
Bonn & Kitty (Punjab)
Harvest Gold & Perfect (Delhi)

5. INGREDIENTS
Flour
Whole Wheat Flour
Wheat Bran
Wheat Gluten
Oil
Yeast
Salt
Permitted
Emulsifiers (E-
481,E-471)
Preservatives (E-
282,300)
Improver (E-300,E-
924,E-412)
•High Fibre, low
calories
•100% veg
Use by 4 days
from date of
packaging
INGREDIENTS
Refined Wheat Flour
Whole Wheat Flour
Sugar
Yeast
Malt Extract
Salt
Wheat Bran
Soya Flour
Edible Vegetable Oils
Class II Preservative
(282)
Emulsifiers (481(i))
Acidity Regulator
(260)
Vitamins
Antoxidant(300)
Zero Trans Fat

6. INGREDIENTS
Wheat Flour
Water
Yeast
Iodized Salt
Vanaspati
Sugar
Soya Flour
Permitted Class II
Preservatives (E 282,
260)
Improvers (E 1100)
PURE VEG
FSSAI Lic.No
11511002000255
Store in cool,
dry and hygienic
conditions and
away from
sunlight
INGREDIENTS
Maida
Sugar
Yeast
Iodized salt
Edible Vegetable oil
Gluten
Preservative 282
Soya flour
Emulsifier 481(i)
Acid regulator 260
Antioxidant 300
Milk solids
Improver 1100
PURE VEG
FSSAI Lic No.
10012022000305
Allergen Information: contains
Wheat, Milk, Soya and a-amylase

7. CAKE INDUSTRY IN INDIA
35%
65%
TOTAL CAKE PRODUCTION
ORGANISED
SECTOR
UNORGANISED
SECTOR
CONTRIBUTION OF VARIOUS
BAKERY PRODUCTS TO THE
OVERALL BAKERY INDUSTRY IN
INDIA
MARKET SHARE OF
VARIOUS BRANDS
,
& Others

8. INGREDIENTS
Wheat flour , sugar , water , edible vegetable oil ,
milk solids, candied fruit, leavening agents
[INS500(ii), INS341(ii) , Iodized salt , Humectants
[INS 1520] , Permitted Class II preservatives
[INS200, INS282].
Contains permitted synthetic food colour
[INS102(i)] and added flavour(s) [mix fruit and
vanilla]
Allergen Info: contains Milk solids,
Wheat & manufactured under
facility that also handles milk
products &nuts
INGREDIENTS
Refined wheat flour, sugar, edible/hydrogenated
vegetable, fruit products, humectants
(422,420,1520) ,milk solids, invert syrup,
emulsifiers[475,471,450(i) ,477],edible common
salt, raising agent[500(ii)],class II
preservatives(202),acidity regulator(330),calcium
salt , cereal fiber and stabilizer(415).Hydrogenated vegetable oil used-
contains trans fat.POLYOLS MAY
HAVE LAXATIVE EFFECT.
INGREDIENTS
Wheat flour, eggs, hydrogenated vegetable fat,
candied fruit , edible vegetable oil, humectants,
invert sugar syrup, starch, regulators(270,330),
class II preservative (200)
Hydrogenated vegetable oil used-contains
trans fat.POLYOLS MAY HAVE LAXATIVE

9. INGREDIENTS
Cake base-Eggs,Wheat flour, sugar, water, edible
vegetable oils, soya protein, starch, cocoa solid,
milk solids, leavening agents [INS500(ii),INS341(i)],
emulsifiers [INS435, INS471], iodized salt
Cream-Hydrogenated vegetable oil ,sugar ,starch
Contains permitted Class II preservatives
[INS200,INS282],permitted natural
colour[INS150(d)] and added flavour (chocolate).
Allergen info: Contains
Eggs , wheat, soy protein &
manufactured under facility that
also handles milk products and
nuts.
INGREDIENTS
Refined wheat flour, sugar, eggs, water, emulsifiers
[E471, E435], cocoa solids, iodized salt, leavening
agents[E500(ii),E341(i)],permitted class II
preservatives [E200], contains permitted natural
colour [E150(c)] and added flavour.
Hydrogenated vegetable oil-
contains trans fat.
Best Before: Within 45 days.

10. Additive Function
Acidity
regulator
Maintains pH,flavour
Antioxidant Prevents spoilage
due to oxidation,e.g.
of fats
Emulsifiers Stabilizes emulsion
(uniformity)& prevents
inconsistency
Humectants Prevents drying out of
the foodstuff
Flour
Improver
Bleach & mature the
flour by oxidation of
carotenoids
Leavening
agents
Light fluffy bread &
cake
Preservative Antimicrobials
Tartrazine Yellow color
Caramel
colors
Impart burnt flavour
and brown color

11. JAMS
Mixed Fruit
pulp,thickener-
440, acidity
regulator-330,
preservatives-
211,223(A) or
202, sugar
Mixed Fruit pulp,
thickener-440,
acidity regulator-
330,
preservative-211
,sugar
Mixed Fruit pulp,
Sugar, pectin
E440, citric acid
E330,permitted
class II
preservatives-
211,223
Mixed Fruit pulp,
Sugar, thickener-
INS440, acidity
regulator-
INS330,preservative-
INS211, food color
INS122

12. E
number
Additive Information & Functions
E440 Pectins Pectin is a natural acid polysaccharide. Sodium,
potassium, and ammonium pectates are the respective
salts of pectin.
Thickening agent, stabiliser(prevents retrogradation).
E330 Citric acid Food acid, naturally derived from citrus fruit, although
commercial synthesis is by fermentation of molasses.
Acidity regulator & flavour enhancer. Also improves gel
strength.
E211 Sodium
benzoate
Benzoic acid and benzoates are used as preservatives
against both yeasts and bacteria in acidic products.
E223 Sodium
metabisulphite
Preservative
E202 Potassium
sorbate
Preservative
E122 Azorubine Red food colour. Very soluble in water.

13. LOW FAT SPREADS
Edible vegetable oil, linseed oil
(omega-3),Skimmed milk powder,
starch, emulsifier(E471,
E322), acidity regulator(E330),
preservatives(E202,E200),
sequestering agent(E385),
antioxidants(E319) ,Vitamins A,D,E
Refined vegetable oil,
Milk solids, emulsifier(E322),
Preservatives (E202),
Antioxidant(E319),
Acidity regulator(E330),
Stabilizer(E471), vitamins A and
D

14. E number Additive Information & Functions
E471 Mono- and
diglycerides
of fatty
acids.
Synthetic fats, produced from glycerol and natural fatty
acids.Although mainly vegetable oils are used, the use of
animal fat (incl. pork) can not be excluded. Several
groups, such as vegans, Muslims and Jews thus avoid
these products.
Emulsifiers
E322 Lecithin Lecithins are also known as phosphatidylcholines, and are
examples of phopholipids, or esters of glycerol, where two
ester bonds are to fatty acids and the third is to a
phosphoric acid derivative.
Emulsifiers
E330 Citric acid Acidity regulator & anti oxidant
E202 Potassium
sorbate
Preservative
E200 Sorbic acid Preservative
E385 Calcium
disodium
EDTA
Metal scavenger, stabiliser (also used after heavy metal
intoxication to remove metals from the body).
Sequestering agent
E319 TBHQ Antioxidant

15. KETCHUPS
Tomato paste, sugar, salt,
acidity regulator-260,
stabilizers 1422,415,
preservative 211, garlic and
onion powders, spices and
condiments
Tomato paste, sugar, salt,
acidity regulator-260,
thickeners- 1422,415,
preservative 211, garlic
and onion powders, spices
and condiments

16. E
number
Additive Information & function
E260 Acetic acid Acetic acid is used as a preservative
against bacteria and fungi.
E1422 Acetylated di-starch
adipate
Prepared by treating starch with
acetic acid anhydride and adipinic
acid anhydride. This results in a
starch that is resistant against stirring
and high temperatures.
Thickening agent
E415 Xanthan gum A natural polysaccharide, produced
by the bacterium Xanthomonas
campestris from sugar and molasses.
Thickening agent
E211 Sodium benzoate Preservative

17. CONCLUSION
 The Indian Market is growing at a considerable rate
with new brands invading the market.
 Food additives like E-471 may raise the question for
people with vegetarian diet and also whether they are
‘Halal’ or ‘Haram’.
 Food Fortification should be undertaken.