The use of food additives is regulated by laws and regulations in many countries. These laws and regulations are designed to ensure the safety of food additives for human consumption. The slides provide an overview of these laws and regulations, including the types of food additives that are allowed, the maximum amounts that can be used, and the labeling requirements for food products that contain additives.

1. Food Additive and its purposes
Principles Guide For Each Food
Additives
Major Types Of Food Additives
International food law agencies
The Approval Process For Food
Additives
Food Labelling

2. Food Additive and its
purposes

3. What is food additive?
 Any substance added to food (not originally exist in the food).
 Food additive is added intentionally or accidentally.
 Most food additives are intentional which is added for a purpose.
 Intentional additives must have approval from the Food and Drug
Administration (FDA) before they can be used in foods.
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4. What is food additive?
 Example:
 Sugar
 Corn syrup
 Baking soda
 Citric acid
 Vegetable coloring
 Salt (to preserve meats, fish, vegetables)
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5. What is food additive?
 Food Additives are any substance used in the:
 Production
 Processing
 Treatment
 Packaging
 Transportation
 Storage
 Destroy microorganism (including radiation or the ionizing energy)
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6. Indirect Food additive
 Are usually contaminants.
 Substances that accidentally get into a food product during processing,
storage or packaging.
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7. Indirect Food additive
 Examples:
 Dioxins - by-products of industrial activities such as chemical
pollutants, used in bleached paper food/drink containers.
 Insects
 Hair
 Hormones
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8. Direct Food additive- Purpose
1. To maintain product consistency:
 Emulsifiers give products a consistent texture and prevent them from
separating.
 Stabilizers and thickeners give a smooth uniform texture.
 Anticaking agents help substances such as salt to flow freely.
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9. Direct Food additive- Purpose
2. To improve or maintain nutritional value:
 Vitamins and minerals are added to many common foods such as
milk, flour, cereal, and margarine to compensate the lacking in diet or
lost in processing.
 Such fortification and enrichment have helped reduce malnutrition
many populations.
 All products containing added nutrients must be appropriately labeled.
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10. Direct Food additive- Purpose
3. To maintain palatability and wholesomeness:
 Foods naturally lose flavor and freshness due to aging and exposure
to natural elements such as oxygen, bacteria and fungi.
 Bacteria contamination leads to food borne illness.
 Preservatives such as butylated hydroxyanisole (BHA), butylated
hydroxytoluene (BHT), ascorbic acid and sodium nitrite are added to
food to help slowdown product spoilage and rancidity while
maintaining taste.
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11. Direct Food additive- Purpose
3. To maintain palatability and wholesomeness:
 Example: Antioxidant (quercetin, catechin, phloridzin and chlorogenic
acid) prevents apples spoilage.
 Antioxidants have the ability to scavenge free radicals in the human
body to protect against diseases such as cardiovascular disease
(CVD), cancer, and type 2 diabetes
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12. Direct Food additive- Purpose
4. To provide leavening or control acidity/ alkalinity:
 Leavening agents enable cakes, biscuits and other baked goods to
rise during baking.
 Certain additives modify the acidity and alkalinity of foods for proper
flavor, taste and color.
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13. Direct Food additive- Purpose
5. To enhance flavor or impart desired colour:
 Many spices, natural and synthetic flavors enhance the taste of foods.
 Colour additives enhance the appearance of certain foods to meet
consumer expectations.
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14. Tutorial
 Discuss how to prevent indirect/ unintentional food
additives.
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15. Principles Guide For Each
Food Additives

16. Principles Guide For Each Food Additives
1. Safety:
 The Joint FAO/WHO Expert Committee on Food Additives (JECFA)
conducts risk assessments of food additives.
 Acceptable daily intake (ADI) is an estimate of the amount of an additive
in food or drinking water that can be safely consumed daily over a lifetime
without adverse health effects.
 New food additives must go through extensive testing and validation as
set by the Food and Drug Administration (FDA).
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17. Principles Guide For Each Food Additives
2. Efficacy:
 A food additive must function in food systems in accordance with its
stated function under specific conditions of use.
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18. Principles Guide For Each Food Additives
3. Nutritional value:
 Must not significantly diminish the nutritional value of the food in
which the food additive is functioning.
 Example nutrients: carbohydrate, protein, fat, mineral, and vitamins.
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19. Principles Guide For Each Food Additives
4. Detectable:
 Should be detectable by a defined method of analysis
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20. Major Types Of Food Additives

21. Major Types Of Food Additives
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pH control
agents
Antimicrobial
agents
Antioxidants Sequestrants
Dough
strengtheners
Processing
aids
Colorants
Oxidizing
agents
Stabilizers
and thickeners
Emulsifiers
Anticaking and
free-flowing
agents
Flavorings
Enzymes Humectants
Curing
agents
Nutritive
sweeteners
Nutritional
additives
Nonnutritive
sweeteners
Leavening
agents

22.  Substances that keep ingredients in a powder form (by preventing
clumping) to facilitate incorporation into formulations during product
manufacture.
 Examples: silicates and talc.
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23.  Substances to inhibit the growth of bacteria, yeasts, and molds and thus
function as preservatives.
 Examples: sodium benzoate, sodium chloride, calcium propionate, oxidizing
agents (chlorine, hydrogen peroxide), benzoic acid.
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24.  Act to inhibit the oxidation of fats and pigments, which would otherwise result
in product rancidity and altered color.
 Examples: Butylated hydroxytoluene (BHT), beta hydroxy acid (BHA),
tocopherols, and ascorbic acid.
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25.  Addition of salt to remove moisture from the food via osmosis.
 Helps to retain the pink color of cured meats, increase shelf life and stability
(Acting as preservatives).
 Example: Sodium nitrite.
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26.  Added to certain foods to offset colour loss due to the storage or processing
of foods.
 Annatto (orange-red), cochineal (red), chlorophyll (green), erythrosine (pink),
tartrazine (yellow), and Brilliant Blue FCF (blue).
 Must have Colour Additive Certification from the FDA which assures the
safety, quality, consistency, and strength of a colour additive.
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27.  Establishes a well-developed gluten network that provides stability and
ensures that the baked item does not collapse once it is removed from the
oven.
 Examples: ascorbic acid, ammonium chlorides, and potassium bromate.
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28.  Keep fat globules dispersed in water or water droplets dispersed in fat.
 To make food smoother and prevent the melting of food.
 Example: lecithin & polyglycerol fatty acid esters.
 Used in processed foods such as butter, frankfurters, cakes, salad dressings,
and ice cream.
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30.  Enzymes are specialized proteins that act as catalysts to speed up a specific
reaction.
 In most cases, enzymes used in food for processing aids, aid in the
manufacturing of food or food ingredients but do not have a function in the
final food product.
 Example: pectinase (jelly manufacture), Glucose oxidase (prevents non-
enzymatic browning in powdered egg white and removes traces of oxygen in
certain beverages, invertase (manufacture of chocolate-covered cherries).
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31.  Natural or synthetic which are added to food for flavor production or
modification.
 Natural: Extracted from plants, herbs, and spices, animals, or microbial
fermentation.
 Natural flavorings can be either used in their natural form or processed form
for human consumption.
 Example: essential oils from plants.
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32.  Synthetic: Artificial flavors are additives designed to mimic the taste of
natural flavor.
 They are a cheap way for manufacturers to make something tasty, for
example, strawberries without using any real strawberries.
 Flavor enhancers: Enhance its own natural flavor.
 Example: MSG (monosodium glutamate).
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33.  Substances that attract water within a food product.
 Prevents undesirable drying of foods and maintains the moisture level.
 Example: monosaccharide fructose (sweetened baked goods), glycerin,
sorbitol, mannitol, dextrose
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34.  Purpose of restoring nutrients lost or degraded during production, fortifying or
enriching certain foods in order to correct dietary deficiencies, or adding
nutrients to food substitutes.
 Included in foods such as breakfast cereals, baked goods, and drinks.
 Examples: Vitamin D (added to milk), Vitamins B and mineral (added to
baked products).
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35.  Substance causing expansion (rise) of doughs by the release of gases within
such mixtures, producing baked products with porous structure.
 Example: Baking powder (a combination of baking soda or sodium
bicarbonate, a base, and potassium acid tartrate, an acid).
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36.  Known as caloric sweeteners or sugars, provide energy in the form of
carbohydrates.
 Many sugars in our diet come from "added sugars" which are sugars added
to food prior to consumption or during preparation or processing.
 Added sugars are used to enhance the flavor and texture of foods and to
increase shelf-life.
 Examples: sucrose, fructose, maltose, lactose, xylitol, and sorbitol.
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37.  Known as zero or low-calorie alternatives to nutritive sweeteners.
 They 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 the digestive system.
 Examples: aspartame, saccharin, neotame, and sucralose.
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39.  Occur in food mainly as residuals.
 Oxidizers or oxidizing agents act as bleaching agents to whiten food material
such as flour.
 Benzoyl peroxide and sodium hypochlorite are used to bleach starch and
flour.
 Chlorine and iodine are used as sanitizing agents.
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40.  Include acidulants, alkalis, buffers, and phosphates.
 Buffers are added to help maintain a constant pH in food by balancing the
hydrogen and hydroxide ions to protect its colour, flavor, or some other pH-
sensitive characteristics.
 Food phosphates act to increase the water-holding capacity of meats and to
stabilize emulsions.
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41.  Substances added to change or maintain active acidity or basicity.
 Are acidulants, lower food pH to inhibit microorganisms.
 Alkalis or alkaline compounds, increase food pH.
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42.  Acidulants: citric acid, malic acid, vinegar.
 Alkaline: sodium hydroxide, potassium hydroxide (neutralize the excess acid
in fermented food).
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43.  Organic compound capable of linking metal ions or molecules together to
form complex ring-like structures known as chelates which can prevent the
oxidation of the fats in the food.
 By forming complexes with metal elements, sequestrants inhibit the
development of off-flavors and odors due to oxidation and can protect
antioxidants to extend their effectiveness.
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44.  Sequestrants are routinely added in metal canned food products, including
beer.
 Example: citric acid, polyphosphates, and EDTA (ethylenediamine tetra
acetate).
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45.  Combine with water in foods to increase product viscosity, form gels, and
prevent crystallization.
 Examples: starch, pectin, gums, cellulose, and gelatin used to thicken
products such as pie fillings, dairy products, cake frostings, and puddings.
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46. International food law
agencies

47. The enforces of food laws
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48.  Specialized agency of the United Nations that leads international efforts to
defeat hunger.
 Achieve food security for all and make sure that people have regular access
to enough high-quality food to lead active and healthy lives.
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49.  United Nations agency that connects nations, partners, and people to
promote health, keep the world safe, and serve the vulnerable.
 So everyone, everywhere can attain the highest level of health.
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50.  Jointly run by FAO and WHO.
 Sets international food safety and quality standards to promote safer and
more nutritious food for consumers worldwide, with Codex standards
serving.
 In many cases, as a basis for national legislation, and providing food safety
benchmarks for international food trade.
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51. Roles of USDA Agencies in Biotechnology for
Food Safety
1.

2.

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52. Roles of USDA Agencies in Biotechnology for
Food Safety
3. Economic Research Service (ERS)
 Addresses economic issues related to the marketing, labeling, and
trading of biotechnology-derived products.
4. Food Safety and Inspection Service (FSIS)
 ensuring that the nation's commercial supply of meat, poultry, and
egg products is safe, wholesome, and correctly labeled and
packaged including animals involved in biotechnology.
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53. Roles of Food and Drug Administration (FDA)
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CLASS I:
 Recalls are for
dangerous or
defective products
that predictably could
cause serious health
problems or death.
 Example: Food found
contain botulinum
toxin
CLASS II:
 Recalls are for
products that
might cause a
temporary health
problem
CLASS III:
 Recalls are for products
that are unlikely to cause
any adverse health
reaction but the violate
FDA regulations
 Example: food packages
that contain less the
amount stated on the label

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Food Acceptable Levels of Filth
Chocolate Up to 4 rodent hairs/sample
Coffee beans Up to 10% insect-infested
Fish (fresh frozen) Up to 5% ‘definite odor of composition’
Mushrooms (canned) Up to 20 maggots/100g (drained)
Peanut butter Average of 30 insect fragments/100 g
Popcorn Either one rodent pellet/sample or one rodent hair/samples
Spinach
Either 50 aphids, thrips or mites, or 8 leaf miners; or in 24
pounds, two spinach worms or worm fragments
Tomato paste Either 30 fly eggs or 15 eggs plus one larva
FDA contamination (acceptable) levels.

55. Other US food regulatory entities
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56. The Approval Process For
Food Additives

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THE APPROVAL PROCESS FOR
FOOD ADDITIVES
TESTING
ADDITIVE
SAFETY
THE AMES
TEST

58. Testing additive safety
 All food additives have the potential to cause harm and toxicity.
 If the levels of proposed additives required for efficacy are high enough to
result in measurable toxicity, FDA would rule the additives are TOXIC and
not grant approval for their use.
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59. Testing additive safety (toxicity)
 Teratogenic effects: refers to a substance that causes abnormal fetal
development and birth defects.
 Mutagenic effects: A mutagen is a substance that causes a change
(mutation) in the base sequence of a cell’s DNA, inducing tumors and
cancer.
 Carcinogenic effects: A carcinogen causes cancer in a test animal
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60. The AMES test using Salmonella Typhimurium
 Normal S. Typhimurium grows in the absence of histidine because it can
make its own histidine, but not mutants.
 Presence of a defective (mutant) gene prevents it from making its own amino
acid Histidine (His).
 What will happen when mutant S. Typhimurium is placed into a culture
medium lacking histidine?
 Advantages: rapid, inexpensive, quick screening and confirmation of
mutagenicity and carcinogenicity.
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61. Food Labelling

62. The Nutrition Labeling and Education Act (NLEA)
 Provides FDA with specific authority to require nutrition labeling of most
foods regulated by the Agency (Code of Federal Regulations, 2013; Federal
Register, 1993) and to regulate health claims on food labels.
 The regulations became effective for health claims, ingredient declarations,
and percent juice labeling on May 8, 1993.
 Effective from Jan. 1, 2006, the Nutrition Facts Labels on packaged food
products are required by the FDA to list how many grams of trans fatty acids
are contained within one serving of the product.
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63. The Nutrition Labeling and Education Act (NLEA)
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64.  The serving size reflects the amount that people typically eat or drink.
 It is not a recommendation of how much you should eat or drink.
 In the sample label (previous slide), one serving of lasagna equals 1 cup.
 If you ate two cups, you would be consuming two servings.
 That is two times the calories and nutrients shown in the sample label
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65.  Calories provide a measure of how much energy you get from a serving of
this food.
 In the example, there are 280 calories in one serving of lasagna.
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66.  You can use the label to support your personal dietary needs.
 look for foods that contain more of the nutrients you want to get more of
and less of the nutrients you may want to limit.
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67.  The Daily Values are reference amounts (expressed in grams, milligrams,
or micrograms) of nutrients to consume or not to exceed each day.
 The %DV helps you determine if a serving of food is high or low in a
nutrient.
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68. General Product Labeling
 Product name and place of business.
 Product net weight.
 Product ingredient contents (in decreasing order of amount).
 Company name and address.
 Product code (UPC bar code).
 Product dating if applicable.
 Religious symbols if applicable.
 Safe handling instructions if applicable (e.g. raw meats).
 Special warning instructions if applicable (e.g. aspartame).
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69. The Dietary Supplement Health and Education
Act of 1994 (DSHEA)
• DSHEA defines the term "dietary supplement" to mean a product (other than
tobacco) intended to supplement the diet that bears or contains one or more
dietary ingredients, including vitamins, minerals, herbs and amino acids.
• To increase the total dietary intake, or a concentrate, metabolite, constituent,
extract, or combination of any of the aforementioned ingredients in humans.
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70. The Dietary Supplement Health and Education
Act of 1994 (DSHEA)
• Must be labeled as a dietary supplement and be intended for ingestion and
must not be represented for use as a conventional food or as a sole item of a
meal or of the diet.
• Cannot be approved or authorized for investigation as a new drug, antibiotic,
or biologic, unless it was marketed as a food or a dietary supplement before
such approval or authorization.
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71. Thank you 
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