Food additives

1. FOOD SAFETY AND QUALITY
CONTROL
TOPIC-FOOD ADDITIVES
M.Manjula devi
I. M.Sc (Home Science)

2. Definition
• WHO/FAO – non nutritious substances added
intentionally, in small quantities to improve
appearance, flavor, texture and storage properties.
Failed to include nutritional supplements and non
intentional additives
• Codex alimentarius – any substance, including
those of microbial origin not normally eaten as
food stuff proper but use causes substance or
metabolites become constituent of food proper

3. WHAT IS FOOD ADDITIVES
• Substances added to foods and beverages are
called food additives.
• Common food additives include,
Vitamins and minerals
Flavorings
Colouring
Preservatives
Things which add texture or make foods less
acidic

4. WHAT IS FOOD ADDITIVES

5. TYPES OF ADDITIVES
Additives may be:
• Natural-found naturally, such as extracts from
beetroot juice (E162), use as a colouring agents
• Manmade versions-synthetic identical copies
of substances found naturally , such as benzoic
acid(E210), used as a preservatives
• Artificial- produced synthetically and not found
naturally , such as nisin( E234), used as a
preservatives in some dairy products and in
semolina and tapioca puddings

6. TYPES OF ADDITIVES(cont.)
natural food additives

7. Types of Food additives(cont.)
natural & artificial food additives

8. FOOD additives
• GAS STERILANTS- Ethylene oxide gas above
10.7oC, propylene oxide 35oC. Used as fumigants
• ANTIBIOTICS- Those not used in medicine. OTC
and CTC used in fish (7ppm). Niacin used in cheese
while subtilin ,tylosin, nystatin and pimaracin
against fungal.
• ANTIOXIDANTS- Used to stabilize foods against
oxidative deterioration. Natural occurring and
synthetic.
Butylated hydroxytoluene (BHT,) BHA, Propyl
gallate, Lecithin and tocopherols

9. FOOD Additives (cont.)
• SEQUESTRANTS- Are stabilizers. React with
metals hence synergists to antioxidants
• SURFACE ACTIVE AGENTS- Play a role in growth
processes of foods and assist metabolism
converting them into sources of energy
• Naturally occurring lecithin, lanolin, bile salts,
cholesterol.
• STABILIZERS AND THICKNERS- Used to give body
and texture – agar agar, gelatin and cellulose.
Mainly used in confectionery.
• FOOD COLORS – vary color of foods, Red G

10. Common food additives
• Sodium nitrate, sodium nitrite ( preservative,
colouring, flavoring)- meat processors
• Saccharine, artificial sweetners ( diet products soft
drinks) – saccharin is 350 times sweetner than
sugar
• Stimulant (coffee, tea, cocoa, frozen desserts)-
caffeine
• Fat substitute - chips , crackers

11. FOOD ADDITIVES IN FOOD

12. Function and their usage
Function Typical chemical
agents
Typical products
Anti caking Sodium
aluminosilicate
Salt
Bleaching Benzoyl peroxide Flour
Chelating Ethylediaminatetra
acetic acid (EDTA)
Dressings ,
mayonnaise,
sauces,
Clarifying Bentonite ,proteins Fruit juices, wines
Conditioning Potassium bromate Flour

13. Function and their usage
Function Typical chemical
agent
Typical products
Emulsifying lecithin Ice cream, mayonnaise,
bakery products
Leavening Yeast, baking powder,
baking soda
Bakery products
Moisture control glycerol Marshmallows, soft
candies, chewing gums
Ph control Citric acid, lactic acid Certain cheeses,
confections, jams and
jellies
Stabilizing and
thickening
Pectin, gelatin,
carrageenan, gums,
Dressings, frozen
desserts, confections,
pudding mixes, jams
and jellies

14. FOOD ADDITIVES LABELING
• The EU (European union) countries have drawn
a list of 314 safe food additives. Each of them is
given an E number