Food additives are substances added to food during processing or packaging to preserve freshness, improve texture or flavor, or enhance appearance. They include preservatives, antioxidants, emulsifiers, colors, flavors, and more. Additives are classified as direct or indirect depending on whether they are intentionally added to a specific food. They serve various functions like maintaining nutrient value, controlling spoilage, and improving properties like texture, color and shelf life. Some common types of food additives are colors, flavors, sweeteners, preservatives, emulsifiers and thickeners.

1. Food Additives
By- Astha K. Patel
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2. ❧ Some of the food we eat are fresh. They are not processed.
❧ Most foods, however, are processed.
❧ In food processing , small amounts of certain chemicals are
often added.
❧ These are called food additives.
❧ Any substance that becomes part of a food product either directly
or indirectly during some phase of processing, storage or
packaging.
❧ Basically, a food additive is something that doesn’t normally
occur in the food we eat — it has to be added….
What are Food Additives
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3. Definition
• Food additives are defined as
Non-Nutritive substance added
intentionally, generally in a small
Quantity, to improve the
appearance, flavor, texture, or
storage properties of food.
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4. Food which contain food Additives
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5. Food additives are substance that become part of food
product when they are added during the processing or
making of that food.
• Direct food additives – They are added during
processing of food.
• Use of direct food additives –
Add nutrients
Help process or prepare food
Keep product fresh
Make food more appealing.
• Types of Direct food additives –
1. Natural Additives ( Salt, Vinegar, herbs/spices)
2. Man-made Additives
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6. • Direct food additives are those that are added
to a food for a specific purpose in that food.
For example, xanthan gum -- used in salad
dressings, chocolate milk, bakery fillings,
puddings and other foods to add texture -- is
a direct additive.
• Most direct additives are identified on the
ingredient label of foods.
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7. Indirect food additives
• Indirect food additives are those that become
part of the food in trace amounts due to its
packaging, storage or other handling.
• They were nit used or placed in the food on
purpose.
• These additives present in small amounts in
the final product.
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8. Examples of Indirect Food additives
• Adhesives
• Paper
• De-foaming agent
• Sanitizers
• Antioxidants
• Emulsifiers
• Lubricants
• Plastics
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9. Purpose
• To increase shelf life.
• To improve taste
• To enhance the flavor
• To improve the color
• To improve the texture
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10. Functions of Food Additives
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11. Improve or preserve Nutrient value
• Many food & drinks are fortified & enriched to
provide vitamin, minerals & other nutrients.
• This help make up for vitamin or minerals that
may be low or lacking in a person’s diet.
• All product that contain added nutrients must
be labelled.
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12. Maintain wholesomeness of food
• Bacteria & other germs can lead to food borne
illness.
• Preservatives reduce the spoilage of food.
• Certain preservative help preserve the flavour in
baked goods by preventing the fats & oils from
going bad.
• They also keep fresh fruits from turning brown
when exposed to the aor.
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13. Control the acid-base balance of
foods & provide leavening
• Certain additives help to change the acid-base
balance of foods to get a certain flavour or
colour.
• Leavening agents that release acids when they
are heated react with baking soda to help
biscuits, cake.
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14. Provide colour & enhance flavour
• Certain colour improve the appearance of
foods.
• Many spices as well as natural & man-made
flavours bring out the taste of food.
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15. Other Functions of food additives
Give the food a
smooth &
consistent texture
Emulsifiers
prevent product
from separating
Stabilizers &
thickeners provide
an even texture
Anticaking agent
allow substance to
flow freely.
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16. Classification of food additives
• It is Safe Additives
• Color – Saffron, turmeric
• Flavor – vanilla essence
• Sweeteners – saccharin
• Preservatives – sorbic acid, sodium benzoate,
citric acid and acetic acid.
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17. • Additives of this class can lead to production
of toxic substances if consumed over a longer
period of time.
• Ex. – Nitrites & Nitrates
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18. Anticaking agent
• An anticaking agent is an additive placed
in powdered or granulated materials.
• to prevent the formation of lumps (caking)
• Anti caking agents are milk and cream powders,
grated cheese, icing sugar, baking powder, cake
mixes, instant soup powder, drinking chocolate as
well as coffee, cocoa, soup powders that are used
in vending machines and table salt.
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19. Antioxidants
• These substances are added to prevent fat oxidation.
• These antioxidants are commonly used to prevent
rancidity in a wide variety of packaged food
Ascorbic acid & tocopherol are added as antioxidant.
• .
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20. • Another important reason is that certain
vitamins and various amino acids can easily be
destroyed by exposure to air, and antioxidants
serve to protect them .
• ‘Mostly Antioxidants prevents the browning of
cut fruits ,vegetables and fruit juices i.e.
increase shelf life and appearance.’
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21. Artificial sweeteners
• Used to increase the sweetness in food.
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22. Surface active agents - Emulsifiers
• These emulsifiers are added to food to
stabilize oil in water and water in oil mixtures,
gas in liquid and gas in solid mixture.
• Stop clotting of fat
• Natural emulsifiers like lecithin emulsifiers like
monoglycerides and diglycerides are used.
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23. Food acids
• Maintain right acid level in food.
• Common food acids include vinegar, citric
acid, tartaric acid, , folic acid, fumaric acid,
and lactic acid.
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24. Food Colour
• Food coloring, or color additive, is any dye,
pigment or substance that imparts color when it
is added to food or drink.
• They come in many forms consisting of liquids,
powders, gels, and pastes.
• Food coloring is used both in
commercial food production and in domestic
cooking.
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25. Humectants
• Humectants are hygroscopic substances.
• prevents foods from drying
• They have a moisture control effect
• They keep food moist.
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26. Flavours
• Add flavours to the food.
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27. Antifoaming agents
• Antifoaming agents reduce or prevent foaming
in foods.
• These agents are included in many foods, such
as Diet Pepsi, Diet Coke, and Sprite.
antifoaming agents are added to cooking oils
to prevent excessive frothing during deep
frying.
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28. Preservatives
• These are substances added to foods to inhibit
the growth of bacteria, yeasts & moulds.
•
• ----------- Soft drinks
• - Bread & Cake
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29. • Salting and sugaring are two of the oldest
methods of preserving food.
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30. Stabilizers and Thickeners
• Gums , starches, dextrin and protein
derivatives are used to stabilize and thicken
foods by combining with water to increase
viscosity and form gels.
• Arabic gum, carrageenan, pectin, amylase and
gelatin are added to foods such as chocolate
milk drinks, jellies , cake toppings and
puddings.
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31. Thickeners and glazing agents
• Thickeners - are substances which, when
added a mixture, increases its viscosity with
out substantially modifying its other
properties..
• ➢ Glazing agents - provide a protective
coating or sheen on the surface of foods,
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33. Gelling agent
• Alter the texture of food by gel formation.
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34. Propellants
• Propellant that is used to expel foods from an
aerosol container.
• compressed gases such as nitrous
oxide, carbon dioxide, and many
halogenated hydrocarbons are used as
propellants.
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35. Raising agents
• A common chemical raising agent used
in food is baking powder.
• Raising agents include anything that causes
rising within foods, and are usually used in ...
air or steam which expands when heated and
causes the food to rise.
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36. Flavoring agent
• Flavour enhancers bring out the flavour ❧ in
foods without imparting a flavour of their
own.
• Natural flavor substances such as Spices and
their extracts, herbs, roots, essence and
essential oils have been used.
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37. Sequestrants
• The role of sequestrants or chelating agents is
to scavenge or remove metal ions such as iron
or copper from solution.
• These metal ions cause off color reactions in
canned foods such as canned beans, fish &
beer.
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38. ❧ Some additives have been approved for
use in the EU. These additives have E-
numbers.
❧The E-numbers tells us “What the additive
is used for”.
What is E-Number?
E-Number Use
E 100-199 Food Colours
E 200-299 Preservatives
E 300-399 Antioxidants
E 400-499 Emulsifiers & Stabilisers
E 500-599 Anticaking agents
E 600-699 Flavourings & Flavour
enhancers
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39. Side effects of Additives
Diarrhoea
Abdominal pain
Hyperactivity
Insomnia
Irritability
Asthama
Rhinitis
Sinusitis
Itching
Rashes
Swelling
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