This document discusses food additives and addictive substances. It begins by providing a concept map showing that it will cover food additives (both natural and synthetic), and addictive substances such as cigarettes, alcohols, and drugs. It then provides learning objectives and definitions of food additives. The main body of the document discusses the various types and functions of natural and synthetic food additives, including colorings, preservatives, sweeteners, flavors, and essences. It groups additives by their functions and provides examples of specific natural and synthetic additives.

1. © Food – a fact of life 2009
ADDITIVES AND
ADDICTIVE SUBSTANCES
Eko Prasetyo

2. © Food – a fact of life 2009
CONCEPT MAP
Additives &
Addictive
Substances
Food additives
Natural food
additives
Synthetic food
additives
Addictive
substances
- Cigarettes
- Alcohols
Psychotropic
drugs
- Amphetamine
- Ecstasy
- Crystal meth
- Colouring
- Preservative
s
- Sweeteners
- Flavors
- Essences
- antioxidants

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Food additives
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Learning objectives
• To identify the reason(s) why food additives are used.
• To understand the different sources of food additives.
• To understand the different roles and functions of food
additives in food.
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What are food additives?
Food additives are substances added to products to perform
specific technological functions. These functions include
preserving, i.e. increasing shelf-life or inhibiting the growth of
pathogens, or adding colouring and flavouring to food for interest
and variety.
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FOOD ADDITIVES
Food additives are substances added to
food during its processing, packing or
storing. The purpose is to:
▪ make food last longer by preventing the
growth of micro-organism and preventing
the oxidation of fats and oil.
▪ Restore the nutrients or colours of food
destroyed during food processing.
▪ Make food appear more attractive and
appetising.
▪ Maintain the quality and stability of food
texture
▪ Supply the diet needs of specific
consumers

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Types of additives
Additives may be:
• natural – found naturally, such as
extracts from beetroot juice (E162),
used as a colouring agent;
• 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 nisin
(E234), used as a preservative in some
dairy products and in semolina and
tapioca puddings.
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Natural
food
additives
Colourings: to add
colours
• Carrot (orange)
• Tumeric (yellow)
• Suji leaves (green)
Preservatives:
prevent spoilage
• Table salt
• Garlic
• vinegar
Essences: give food
a nice smell
. Lime leaves
• Vanilla
• Pandanus leaves
• Acidic substances
Flavours:
improve taste
• Table salt
• Garlic
• Red chili
Sweeteners: to add
sweetness
• Cane sugar
• Honey
• Palm sugar

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Synthetic
food
additives
Colourings: add colours such as in
ice creams and cakes
• Fast green (green)
• Sunset yellow (yellow)
• Brilliant blue (blue)
• Erythrosine (red)
Preservatives:
prevent spoilage
•Sodium benzoate
•Sulfur dioxide
•Sodium nitrite
Essences/flavours: give fruity flavour
and odours
• Ethyl butanoate (pineapple odours)
• Methyl butanoate (apple odours)
• Octy;l acetate (orange odours)
• Amyl acetate (banana odours)
Antioxidant: Inhibit oxidation of
fats and oil which prevents food
from becoming rancid.
• Butyl hydroxy anisole (BHA)
• Butyl hydroxy toluene (BHT)
• Ascorbic acid (vit C)
Flavourings: Enhance taste
• MSG (mono sodium glutamate)
• GMP (guanosine monophosphate)
• IMP (inosine monophosphate)
Sweeteners: replace
sugar
•Saccarin
•Aspartame
•Acesulfame
•sorbitol

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Grouping of additives based
on their function:
1.Colouring
2.Sweetener
3.Preservative
4.Flavoring

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1.Colouring
The purpose of giving color to food:
1. Looks interesting
2. Appetite

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Natural Colouring
Subtance
Yellow : Turmeric
Green : Suji leaf
Brown : Chocolate fruit
Red brown : teak leaves
Yellow-red : carrot
Advantages : safe to eat, produces a
pleasant smells and apart from the color.
Disadvantages : limited color choices and
the color is not sharp like dye Synthetic,
impractical.

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Synthetic Colouring
Tartrazine : yellow
Amaranth : red
Sunset yellow : orange
Brilliant : blue
FCF : blue
Advantages : Many color choices,
practical
Disadvantages: Does not produce
smells, There are colouring that are
not suitable for food and the risk of
causing disease

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Sweeteners
To add sweetness
natural sweeteners derived from
fruit and honey such as :
granulated sugar, cane sugar or
granulated sugar, brown sugar,
honey.
Effect too much sweeteners :
Excess overweight Dangerous
for people with diabetes

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Synthetic Sweeteners
Indigestible
not a source of energy
Choice for diabetics
Example: saccharin, sodium
cyclamate, magnesium
cyclamate, calcium
cyclamate, aspartame It
tastes sweeter than natural
sweeteners Excessive use
stimulates bladder tumors and
is carcinogenic (cancer-
causing)

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Preservative
To prevent spoilage.
maintain the quality of food
ingredients for a certain
period of time

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Natural preservatives
Natural preservatives that are
often used are salt, vinegar,
and sugar. This natural
preservative is used to
preserve food so that it is
always in good condition

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Synthetic Preservatives
Sodium benzoate : in sauce
Sodium nitrite : in processed
meat
Propanoid acid : in bread and
cheese
Natrium benzoate : in jam

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Food flavouring
Food flavouring are food
additives that do not add
nutritional value or
improve taste

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Natural Food
Flavours
Table salt
Garlic
Red chilli
Pepper
Spices

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Synthetic Food
Flavours
MSG (Mono Sodium
Glutamate)
GMP (Guanosine
Monophosphat)
IMP (Inosine
Monophospat)

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Food Essences
It added in food to gives
food a nice smell

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Natural Food
Essences
Lime leaves
Cinamon
Vanilla
Pandanus leaves
Bay leaves

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Synthetic Food
Essences
Ethyl butanoate : pineaple
odour
Methyl butanoate : Apple odour
Octyl butanoat : orange odour
Amyl acetate : banana odour

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