This document contains contact information for Altacit, an Indian company with offices in Chennai, Bangalore, and Coimbatore. It also provides information on food additives and their classification. Food additives are classified into eight main categories: preservatives, antioxidants, sequestrants, humectants, bleaching/maturing agents, emulsifiers/stabilizers/gelling agents, surface active agents, and anti-caking/anti-foaming agents. Common examples of additives within each category are also provided.
The document discusses various types of food contamination including physical, chemical, and biological contaminants. Physical contaminants refer to foreign materials that enter food unintentionally, such as metal fragments. Chemical contaminants include heavy metals, pesticide residues, antibiotics, and other substances. Biological contaminants are microorganisms like bacteria that can cause foodborne illness. The document outlines strategies for preventing, detecting, and eliminating various contaminants to ensure food safety.
Food additives are used to preserve foods and improve qualities like taste, but some can be harmful to health. Common harmful additives include sodium nitrite and nitrate used in processed meats which are linked to cancer, and artificial sweeteners aspartame and acesulfame K that may cause neurological and behavioral issues. Flavor enhancers like monosodium glutamate and preservatives like BHA/BHT have also been linked to conditions like headaches, hyperactivity, and cancer.
A Food safety hazard is a biological, chemical or physical agent or condition of food with the potential to cause harm or an adverse health affect at the time of consumption.
Preservatives and food additives harmless or harmfulNouraalansser
The document discusses natural versus artificial ingredients in food. It provides the definition of a natural food according to Canadian regulations, which state that a natural food cannot contain added vitamins, minerals, artificial flavors, or food additives, and its constituents cannot be significantly changed except for water removal. The document then examines various common food additives and preservatives like modified milk ingredients, artificial colors, MSG, and xanthan gum, discussing both their intended purposes and health concerns raised about some of these ingredients. It advocates using more natural spices for coloring instead of artificial dyes.
Sampling of food involves selecting representative portions or units from a lot for analysis. It must be done carefully to ensure reliable analytical data. Proper sample size and containers are important, as are precautions to maintain sample integrity from collection to analysis. Food safety officers are responsible for collecting representative samples using appropriate tools and techniques, packaging them securely, documenting the samples, and dispatching them for analysis according to established procedures. Commodity-specific sampling standards must also be followed.
The document discusses various types of food contamination including physical, chemical, and biological contaminants. Physical contaminants refer to foreign materials that enter food unintentionally, such as metal fragments. Chemical contaminants include heavy metals, pesticide residues, antibiotics, and other substances. Biological contaminants are microorganisms like bacteria that can cause foodborne illness. The document outlines strategies for preventing, detecting, and eliminating various contaminants to ensure food safety.
Food additives are used to preserve foods and improve qualities like taste, but some can be harmful to health. Common harmful additives include sodium nitrite and nitrate used in processed meats which are linked to cancer, and artificial sweeteners aspartame and acesulfame K that may cause neurological and behavioral issues. Flavor enhancers like monosodium glutamate and preservatives like BHA/BHT have also been linked to conditions like headaches, hyperactivity, and cancer.
A Food safety hazard is a biological, chemical or physical agent or condition of food with the potential to cause harm or an adverse health affect at the time of consumption.
Preservatives and food additives harmless or harmfulNouraalansser
The document discusses natural versus artificial ingredients in food. It provides the definition of a natural food according to Canadian regulations, which state that a natural food cannot contain added vitamins, minerals, artificial flavors, or food additives, and its constituents cannot be significantly changed except for water removal. The document then examines various common food additives and preservatives like modified milk ingredients, artificial colors, MSG, and xanthan gum, discussing both their intended purposes and health concerns raised about some of these ingredients. It advocates using more natural spices for coloring instead of artificial dyes.
Sampling of food involves selecting representative portions or units from a lot for analysis. It must be done carefully to ensure reliable analytical data. Proper sample size and containers are important, as are precautions to maintain sample integrity from collection to analysis. Food safety officers are responsible for collecting representative samples using appropriate tools and techniques, packaging them securely, documenting the samples, and dispatching them for analysis according to established procedures. Commodity-specific sampling standards must also be followed.
This power point presentation is describe more information about the food additive.Presentation have a number of additive with their pictorial as well as theoretical description.
This is very knowledgeable for graduated and post graduated student.
Presentation are very strategic. I hope this is helpful for you.
the types of sensory , training of sensory panelist and simple way to conduct the sensory evaluation for frozen products. how the sensory room should procedure to be followed during the sensory analysis
This document discusses natural toxic substances found in foods of plant and animal origin. It describes 10 categories of natural plant toxins including glycoalkaloids in potatoes, phenolic substances in citrus fruits, cyanogenic glycosides in seeds and kernels of fruits, and mycotoxins in cereals and nuts. It also discusses 6 types of natural marine toxins produced by algae including phycotoxins, ciguatoxin, and tetrodotoxin poisoning. Cooking does not reduce the risk of toxins that are heat-stable, so prevention focuses on proper handling and storage of seafood and avoiding toxic parts of plants and animals.
This document discusses food contaminants, focusing on metals. It provides background on how raw materials, processing, and packaging can introduce contaminants. Several metals are described in more detail, including cadmium, lead, and mercury. Cadmium can accumulate in the body and cause bone and kidney issues. Lead exposure is especially harmful for children's development. Mercury is discussed, including how methylmercury bioaccumulates in fish and can harm fetal brain development. Tables show metal levels found in various foods.
what is food toxicology? what will be the health hazards associated with food toxicology? Intensity, causes and symptoms of intrinsic and extrinsic chemicals.
Introduction to food safety & toxicologyRABIA SHABBIR
The environmental stimuli, global civilization, technical advancements and lifestyle modifications have paved way for rising toxicants into the food industry, thus, making the food more unsafe for use. The only way to get oneself nourished appropriately is to stay aware of the routes of toxification.
This document discusses food quality parameters and methods for analyzing food products. It outlines factors that contribute to food quality like appearance, taste, and nutritional value. Physical, chemical, and microbiological tests are used to analyze raw materials and finished products to ensure safety and purity. Parameters like moisture, fat, protein, and packaging materials are evaluated using methods like the hot air oven test and chemical analysis. Instrumental techniques like gas chromatography-olfactometry and electronic nose are also used to objectively measure organoleptic properties and identify volatile compounds that influence flavor.
This document outlines food packaging and labeling regulations in India. It defines key terms and sets requirements for packaging materials, containers, and labels.
Chapter 1 provides general definitions for terms like date of manufacture, lot number, and vegetarian and non-vegetarian foods. Chapter 2 establishes packaging requirements, such as materials that can contact food and guidelines for canned products and drinking water.
Labeling regulations require pre-packaged foods to display information like the name, ingredients, nutrition facts, date marks, and country of origin (if imported). Special provisions address labeling of edible oils, restricting exaggerated claims. Advertising cannot mislead consumers or contradict food safety laws.
Food sampling is the process of collecting representative samples of food products to test for quality and safety standards. The document outlines various aspects of food sampling including objectives, tools, sample containers, precautions, collection techniques, packaging, sealing, dispatching samples, documentation, and conclusions. Proper sampling is important to protect public health, detect fraud, and ensure food standards are maintained.
Descriptive analysis is an important part of sensory evaluation. It provides information about the qualitative as well as the quantitative evaluation of food and it is widely used for obtaining detailed description about the aroma, flavour and overall texture of the food product
Food additives are substances added intentionally or unintentionally to food products during production and processing. They are used for various purposes like preservation, color and flavor enhancement. While some additives are generally recognized as safe, others like nitrites, BHA/BHT, MSG, annatto and artificial sweeteners can potentially cause health issues. Nitrites are linked to cancer and nitrosamine formation while MSG destroys nerve cells. BHA/BHT, annatto and artificial sweeteners can cause allergic reactions and headaches. The effects of food additives may be both immediate or long term due to constant exposure. Regulating agencies need to ensure additives do not exceed acceptable daily intake levels.
The document discusses caramelization, the process by which sugars are heated and undergo chemical reactions to produce caramel. There are two methods for making caramel - wet, by heating sugar and water, and dry, by heating sugar alone. As the sugar is heated to temperatures between 110-160C, it undergoes reactions that produce aromas and colors while removing water. Polymerization reactions result in large molecules that contribute to caramel's dark brown color and sticky texture. Caramel has various uses including as a candy, in desserts like crème brûlée and flan, and for coating fruits and nuts.
This document discusses meat quality and hygiene. It defines meat quality based on composition, appearance, smell, firmness, juiciness, tenderness and flavor. Visual identification of quality meat considers color, marbling and water retention. Smell, firmness, juiciness, tenderness and flavor are also described. Meat hygiene aims to prevent contamination during processing through cleanliness, minimizing growth with temperature control, and reducing microbes with heat treatment. Hazard Analysis and Critical Control Points (HACCP) provides a framework to identify hazards and implement controls at critical points to ensure safety. Good Hygienic Practices (GHP) also guide hygienic meat processing.
The document discusses the preparation of a Hazard Analysis Critical Control Point (HACCP) plan and establishing a Critical Control Point (CCP) decision tree. It provides definitions and principles for HACCP. The 7 principles of HACCP are described which form the foundation for a HACCP plan. The common approach for implementing HACCP involves assembling a team, writing product descriptions, creating a process flow diagram, identifying hazards, determining CCPs, establishing monitoring and corrective actions, and verifying the HACCP plan. Guidance is given for each step including templates for documentation.
The document discusses food additives, including their consumption levels, categories, safety assessment process, and regulation. It notes that the average consumption of all food additives is 139 lbs per person per year in the US, but excludes common additives like spices and sugars. Safety assessment involves testing for toxicity and carcinogenicity in animals to determine an acceptable daily intake level for humans. Stringent regulations and approval processes exist in the US, EU, and other bodies to ensure food additives are safe for human use.
Food additives are substances added to food to perform specific technological functions like preservation, shelf-life extension, coloration, and flavoring. They come from both natural sources like plants and animals as well as artificial sources using various chemicals. Common types of additives include preservatives, colors, flavors, and nutrients. Food additives are regulated and must be approved as safe for use by governing bodies like the FDA. They are added during processing to improve properties like storage, appearance, flavor, and nutrition.
This document discusses food additives, which are substances added to food to serve technological purposes like preservation or improving texture, taste, or appearance. It provides definitions of food additives and categories them into nutritional additives, processing agents, preservatives, and sensory agents. Specific additives are discussed under each category along with their functions and some examples. Maximum limits for various additives in different food items are also provided. The document aims to provide information on the types and uses of various food additives.
A Guide to SlideShare Analytics - Excerpts from Hubspot's Step by Step Guide ...SlideShare
This document provides a summary of the analytics available through SlideShare for monitoring the performance of presentations. It outlines the key metrics that can be viewed such as total views, actions, and traffic sources over different time periods. The analytics help users identify topics and presentation styles that resonate best with audiences based on view and engagement numbers. They also allow users to calculate important metrics like view-to-contact conversion rates. Regular review of the analytics insights helps users improve future presentations and marketing strategies.
This power point presentation is describe more information about the food additive.Presentation have a number of additive with their pictorial as well as theoretical description.
This is very knowledgeable for graduated and post graduated student.
Presentation are very strategic. I hope this is helpful for you.
the types of sensory , training of sensory panelist and simple way to conduct the sensory evaluation for frozen products. how the sensory room should procedure to be followed during the sensory analysis
This document discusses natural toxic substances found in foods of plant and animal origin. It describes 10 categories of natural plant toxins including glycoalkaloids in potatoes, phenolic substances in citrus fruits, cyanogenic glycosides in seeds and kernels of fruits, and mycotoxins in cereals and nuts. It also discusses 6 types of natural marine toxins produced by algae including phycotoxins, ciguatoxin, and tetrodotoxin poisoning. Cooking does not reduce the risk of toxins that are heat-stable, so prevention focuses on proper handling and storage of seafood and avoiding toxic parts of plants and animals.
This document discusses food contaminants, focusing on metals. It provides background on how raw materials, processing, and packaging can introduce contaminants. Several metals are described in more detail, including cadmium, lead, and mercury. Cadmium can accumulate in the body and cause bone and kidney issues. Lead exposure is especially harmful for children's development. Mercury is discussed, including how methylmercury bioaccumulates in fish and can harm fetal brain development. Tables show metal levels found in various foods.
what is food toxicology? what will be the health hazards associated with food toxicology? Intensity, causes and symptoms of intrinsic and extrinsic chemicals.
Introduction to food safety & toxicologyRABIA SHABBIR
The environmental stimuli, global civilization, technical advancements and lifestyle modifications have paved way for rising toxicants into the food industry, thus, making the food more unsafe for use. The only way to get oneself nourished appropriately is to stay aware of the routes of toxification.
This document discusses food quality parameters and methods for analyzing food products. It outlines factors that contribute to food quality like appearance, taste, and nutritional value. Physical, chemical, and microbiological tests are used to analyze raw materials and finished products to ensure safety and purity. Parameters like moisture, fat, protein, and packaging materials are evaluated using methods like the hot air oven test and chemical analysis. Instrumental techniques like gas chromatography-olfactometry and electronic nose are also used to objectively measure organoleptic properties and identify volatile compounds that influence flavor.
This document outlines food packaging and labeling regulations in India. It defines key terms and sets requirements for packaging materials, containers, and labels.
Chapter 1 provides general definitions for terms like date of manufacture, lot number, and vegetarian and non-vegetarian foods. Chapter 2 establishes packaging requirements, such as materials that can contact food and guidelines for canned products and drinking water.
Labeling regulations require pre-packaged foods to display information like the name, ingredients, nutrition facts, date marks, and country of origin (if imported). Special provisions address labeling of edible oils, restricting exaggerated claims. Advertising cannot mislead consumers or contradict food safety laws.
Food sampling is the process of collecting representative samples of food products to test for quality and safety standards. The document outlines various aspects of food sampling including objectives, tools, sample containers, precautions, collection techniques, packaging, sealing, dispatching samples, documentation, and conclusions. Proper sampling is important to protect public health, detect fraud, and ensure food standards are maintained.
Descriptive analysis is an important part of sensory evaluation. It provides information about the qualitative as well as the quantitative evaluation of food and it is widely used for obtaining detailed description about the aroma, flavour and overall texture of the food product
Food additives are substances added intentionally or unintentionally to food products during production and processing. They are used for various purposes like preservation, color and flavor enhancement. While some additives are generally recognized as safe, others like nitrites, BHA/BHT, MSG, annatto and artificial sweeteners can potentially cause health issues. Nitrites are linked to cancer and nitrosamine formation while MSG destroys nerve cells. BHA/BHT, annatto and artificial sweeteners can cause allergic reactions and headaches. The effects of food additives may be both immediate or long term due to constant exposure. Regulating agencies need to ensure additives do not exceed acceptable daily intake levels.
The document discusses caramelization, the process by which sugars are heated and undergo chemical reactions to produce caramel. There are two methods for making caramel - wet, by heating sugar and water, and dry, by heating sugar alone. As the sugar is heated to temperatures between 110-160C, it undergoes reactions that produce aromas and colors while removing water. Polymerization reactions result in large molecules that contribute to caramel's dark brown color and sticky texture. Caramel has various uses including as a candy, in desserts like crème brûlée and flan, and for coating fruits and nuts.
This document discusses meat quality and hygiene. It defines meat quality based on composition, appearance, smell, firmness, juiciness, tenderness and flavor. Visual identification of quality meat considers color, marbling and water retention. Smell, firmness, juiciness, tenderness and flavor are also described. Meat hygiene aims to prevent contamination during processing through cleanliness, minimizing growth with temperature control, and reducing microbes with heat treatment. Hazard Analysis and Critical Control Points (HACCP) provides a framework to identify hazards and implement controls at critical points to ensure safety. Good Hygienic Practices (GHP) also guide hygienic meat processing.
The document discusses the preparation of a Hazard Analysis Critical Control Point (HACCP) plan and establishing a Critical Control Point (CCP) decision tree. It provides definitions and principles for HACCP. The 7 principles of HACCP are described which form the foundation for a HACCP plan. The common approach for implementing HACCP involves assembling a team, writing product descriptions, creating a process flow diagram, identifying hazards, determining CCPs, establishing monitoring and corrective actions, and verifying the HACCP plan. Guidance is given for each step including templates for documentation.
The document discusses food additives, including their consumption levels, categories, safety assessment process, and regulation. It notes that the average consumption of all food additives is 139 lbs per person per year in the US, but excludes common additives like spices and sugars. Safety assessment involves testing for toxicity and carcinogenicity in animals to determine an acceptable daily intake level for humans. Stringent regulations and approval processes exist in the US, EU, and other bodies to ensure food additives are safe for human use.
Food additives are substances added to food to perform specific technological functions like preservation, shelf-life extension, coloration, and flavoring. They come from both natural sources like plants and animals as well as artificial sources using various chemicals. Common types of additives include preservatives, colors, flavors, and nutrients. Food additives are regulated and must be approved as safe for use by governing bodies like the FDA. They are added during processing to improve properties like storage, appearance, flavor, and nutrition.
This document discusses food additives, which are substances added to food to serve technological purposes like preservation or improving texture, taste, or appearance. It provides definitions of food additives and categories them into nutritional additives, processing agents, preservatives, and sensory agents. Specific additives are discussed under each category along with their functions and some examples. Maximum limits for various additives in different food items are also provided. The document aims to provide information on the types and uses of various food additives.
A Guide to SlideShare Analytics - Excerpts from Hubspot's Step by Step Guide ...SlideShare
This document provides a summary of the analytics available through SlideShare for monitoring the performance of presentations. It outlines the key metrics that can be viewed such as total views, actions, and traffic sources over different time periods. The analytics help users identify topics and presentation styles that resonate best with audiences based on view and engagement numbers. They also allow users to calculate important metrics like view-to-contact conversion rates. Regular review of the analytics insights helps users improve future presentations and marketing strategies.
FDA: Food Additive Approval Process Followed for Aspartameswilsonmc
(1) process for approving aspartame,
(2) review of the scientific issues raised concerning the aspartame studies, and
(3) monitoring of current safety concerns on aspartame.
Food processors have spent decades developing methods of increasing appeal for many types of foods. In almost every way possible (color, smell, taste, shelf life, even by using genetic modification), they have tried to make fruits and vegetables more consistent in appearance. The complexity of food regulations makes it difficult for the average individual to understand how their food is made and what goes into every food item. Fortunately, nutritional labels offer some insight.
Radiation, ionization, and detection in nuclear medicineSpringer
This document provides definitions and explanations of key concepts related to nuclear radiation and radioactivity. It discusses ionizing radiation and its damaging effects on DNA. Examples are given to visually demonstrate radiation tracks, including spark chambers, bubble chambers, and cloud chambers. Key definitions covered include the roentgen (R), fluence, quality factor, radiation dose, rem, and absorbed dose. Different types of nuclear radiation such as alpha, beta, gamma, X-rays, and neutrons are described along with their sources and interactions with matter. Production methods for radionuclides using cyclotrons and reactors are also summarized.
Junk food and certain foods can be addictive due to their chemical properties. They contain compounds like sugar, fat, and salt that stimulate the brain's reward system in a similar way to drugs. When eaten frequently, these foods can cause changes in brain activity and behavior resembling addiction. The document discusses how foods high in fructose and grains/dairy containing opioid peptides are particularly implicated in addictive properties and negative health effects.
This document discusses the many chemicals and additives found in modern foods, including artificial colors, flavors, preservatives, and sweeteners. It lists the top 15 most common additives and describes various health issues that have been linked to consuming these chemicals, such as headaches, dizziness, seizures, cancers, and neurological problems. The document advocates becoming more aware of ingredients in packaged foods and suggests alternatives like eating organic, raw foods and using natural sweeteners like stevia to avoid potential negative health effects from food additives.
Principles of Safety Hygiene, and Sanitation "Chemical Hazard"Aldrin Remoto
This document discusses chemical hazards in food. It defines chemicals and hazards, and explains that chemicals can be hazardous depending on the amount and length of exposure. It then discusses different types of chemical hazards classified as either naturally occurring chemicals or added chemicals. Specific examples of naturally occurring toxins from food sources like fish, shellfish and fungi are provided. Added chemicals discussed include food additives, preservatives and pesticide residues. The document notes many chemicals are safe in small amounts but toxic in large doses. Overall it provides an overview of chemical hazards that can contaminate foods and pose health risks.
This document discusses biological, chemical, and physical hazards in food. It defines hazards as agents that can cause illness or injury. Biological hazards include microorganisms like bacteria, viruses, parasites, and protozoa. Chemical hazards can be naturally occurring, intentionally added like food additives, or unintentionally added. Physical hazards refer to extraneous matter found in food like glass, wood, or metal that should not be there. The document provides examples of specific pathogens and toxins that pose hazards in different categories.
Food and Adulteration - 12th Class Chemistry ProjectNikhil Dhawan
Food and Adulteration is a Practical Topic of Subject Chemistry of class 12th. In this practical file, ways are give in order to do experiments to find the adulterants in different products.
The file will help the students of 12th class and other classes too in order to get a clear view of what things are required in order to know about the adulterant in any food.
For More projects like this one, or on demand making of projects, visit www.notesshare.in | or contact me at nikdhawan@outlook.com
At the 47th Meeting in March 2014, the Codex Committee on Food Additives agreed to the revision of the Codex Guidelines for the Simple Evaluation of Food Additive Intake (CAC/Cl 3-1989).
The purpose of the revised Codex Guidelines is to provide a tool that can be used by national governments to conduct a simple evaluation of dietary exposure to food additives, using the Theoretical Maximum Daily Intake (TMDI) and Estimated Daily Intake (EDI) methods.
A food additive is any substance added to food to preserve it or improve its flavor and appearance. Examples include citric acid, monosodium glutamate, and disodium guanylate. Food additives are added to help food last longer, look more appetizing, and taste better. They include preservatives, antioxidants, flavorings, stabilizers, thickeners, and dyes, and are used to preserve, flavor, blend, thicken, and color food.
This document describes a chemistry student's school project on detecting food adulterants. It includes a certificate signed by the teacher, acknowledgements, introduction on food adulteration and laws, objectives, theory on common adulterants and tests to detect them in samples. The experiments describe tests to detect adulterants in oils/fats, sugar, chili powder, turmeric and pepper. Observations of sample tests show no adulterants detected. The conclusion stresses the importance of selecting non-adulterated food for health.
This document discusses chemical and biological hazards. It begins by outlining the learning outcomes, which are to describe chemical and biological hazards, explain control and prevention strategies, and discuss indoor air quality issues. It then covers definitions of chemical hazards, how to identify, assess, and control chemical hazards in industries. It discusses indoor air quality problems and sick building syndrome. Biological hazards are defined and examples are provided. Routes of biological hazard entry and examples of occupations exposed are outlined. Finally, strategies for controlling biological hazards are presented, including engineering, administrative, and personal protective controls.
The document discusses various types of food additives including preservatives, flavouring agents, colouring agents, emulsifiers, stabilizers and thickeners, nutrients, and antioxidants. It provides examples of commonly used additives and their purposes. The document also covers harmful effects of food additives and how their use is monitored through research and legislation.
This PPT has been created by the students of AKSD to share our research findings with everyone. :)
And because the other slids we have seen are boring and they also have too much writing.
For further contact:
dragson@live.com
This document discusses addiction, including definitions and issues. It describes addiction as maintaining a relationship with something despite known negative consequences. Key issues discussed are health impacts on individuals and families. A 12-step program is presented as one strategy for wellness. Counselors face challenges in treating addiction, but also have strengths, and self-care is important to prevent burnout.
The Alberta Jammin' Art Society is hosting two events on January 24th and 30th. The January 24th event is a live music jam from 7pm to midnight at the Dover Community Hall, featuring live music, chili, and a cash bar. Members pay $10 while non-members pay $20, and an annual membership is available for $10. The second event on January 30th is the Winter Meltdown music jam at the Montgomery Community Hall, which is free for members and $10 for non-members, including an annual membership. Both events encourage artists to bring their works for show and sale.
The document provides information about resources and services available to transfer students at CSUF's Irvine campus location. The new campus offers modern classrooms and technology, an expanded library, computer labs, fitness center, student union, and proximity to transportation. Services include academic advising, registration and cashiering, the Titan bookstore, and library resources to assist students in their transition to upper division coursework. The document encourages students to utilize campus resources and advising to help ensure their success.
Make MarcEdit Work For You: OLC Technical Services RetreatTerry Reese
MarcEdit is a free open source tool for working with MARC data and other metadata formats. It allows users to break, edit, and create MARC records. It also facilitates crosswalking between MARC and other metadata schemas like MODS, EAD, and Dublin Core. The tool provides global editing functions, character conversions, templates, and integration with OCLC services for tasks like batch uploading records and managing holdings. Help is available through documentation, videos, and the MarcEdit mailing list.
This document discusses food labelling laws and regulations in India. It provides an overview of the need for proper food labelling to address issues like credence attributes that consumers cannot determine prior to purchase. It outlines the key laws governing food labelling in India, including the Food Safety and Standards Act of 2006. The document explains what information must be included on food labels according to Indian regulations and exemptions for certain food categories. It also discusses labelling requirements for foods containing genetically modified content.
This document discusses transgenic crops and whether they are a boon or bane. It begins with an introduction to transgenic crops and examples like Bt cotton. It discusses reasons for genetically modified foods like meeting the needs of a growing population. It outlines India's use of GM crops like Bt cotton and attempts to introduce Bt brinjal. Both benefits like pest resistance and risks like unintended environmental effects are presented. The document appears to aim to present both sides of the transgenic crops debate.
The document discusses intellectual property protections for recipes. It explains that recipes can be protected by copyright if published, by patents if novel and non-obvious combinations of ingredients or processes are described, and as trade secrets if confidential information provides a competitive advantage. However, basic ingredient lists alone are generally not eligible for protection. Protection depends on meeting requirements like those for patentability - being useful, novel, and non-obvious.
The document discusses World Environment Day which is celebrated annually on June 5th. The theme for World Environment Day 2013 is "Think. Eat. Save." which focuses on reducing global food waste and its environmental impacts. An estimated 1.3 billion tons of food is wasted every year, equivalent to the total food production of sub-Saharan Africa. Reducing food waste could help address world hunger and lower greenhouse gas emissions from food production. The document outlines the history and goals of World Environment Day and calls for individuals to reconsider their eating habits to help achieve greater sustainability.
This document discusses plain packaging laws for tobacco products. It provides information on plain packaging regulations in Australia, which was the first country to implement plain packaging of tobacco products. The key objectives of plain packaging are to reduce the appeal of tobacco brands, especially to youth, and increase the effectiveness of health warnings on tobacco packaging. The document also discusses India's Tobacco Plain Packaging Act and trademarks related to tobacco products under Indian law.
The document discusses a legal case between Dabur India and Rajesh Kumar regarding alleged trademark and design infringement. Dabur claimed the defendants were imitating their registered bottle design for hair oil. However, the court found the bottles were significantly different and the defendant's purpose was also different. It ruled no prima facie infringement and denied the injunction against the defendant. The conclusion stresses designs must be novel and registered in detail to receive protection.
Commodity markets are markets where raw or primary products are exchanged. These raw commodities are traded on regulated commodities exchanges, in which they are bought and sold in standardized contracts.
The document discusses pharmaceutical trademarks and consumer protection under Indian law. It provides addresses for the company's offices in Chennai, Bangalore, and Coimbatore. It then summarizes key points about pharmaceutical trademark protection under the Trademark Act of 1999, including that generic names cannot be registered and descriptive or commonly used names are prohibited. It also discusses what trademarks can and cannot be protected, the benefits of trademarks for owners and consumers, and issues specific to consumers in the pharmaceutical sector. It analyzes some court cases related to trademarks for similar pharmaceutical products.
The document contains information about the National Food Security Bill of India. It outlines the objectives of the bill which are to provide food security through access to foodgrains at affordable prices. It details the entitlements under the bill for priority households, children, pregnant women and others. It also describes the grievance redressal mechanisms established under the bill including food commissions at the state level and grievance officers at the district level. Transparency and computerization of the public distribution system are mandated under the bill.
This document provides contact information for Altacit offices in Chennai, Bangalore, and Coimbatore, including addresses and phone numbers. It then discusses carbon footprints and how individual actions can help reduce greenhouse gas emissions. Specific recommendations include using energy efficient appliances, renewable energy, public transportation, recycling, and engaging in activities like tree planting that offset carbon emissions. Reducing carbon footprints requires effort both at home and in daily life.
This document provides information about ambush marketing including definitions, examples, strategies and legal aspects. It defines ambush marketing as promotional activities by non-sponsors to associate with an event without authorization in order to benefit from the event's goodwill. Examples discussed include Nike's ambush of the 1984 Olympics and Reebok ambushes. Strategies covered are predatory ambushing, corporate hospitality and purchasing broadcast advertising. It notes ambush marketing exists in a legal gray area under domestic trademark laws.
This document provides contact information for the company Altacit, including addresses and phone numbers for their offices in Chennai, Bangalore, and Coimbatore, as well as their email and website. It also includes several sections about employee involvement, defining it, discussing methods and benefits of involvement, and concluding that effectively engaging employees is important for organizational success.
This document discusses Goods and Services Tax (GST) in India, specifically how GST rates are linked to trademark status for certain food items. Normally items like milk, grains and cereals are GST exempt, but if packaged and bearing a registered trademark, they are taxed at 5% GST. This provision incentivizes small traders selling untrademarked goods but disincentivizes trademark registration for large companies selling these items. It may increase confusion for consumers and trademark litigation, while undermining trademark protection.
This document contains contact information for Altacit, an organization that conducts clinical trials in India. It lists addresses and phone numbers for Altacit offices in Chennai, Bangalore, and Coimbatore. It also provides an email and website. The document contains several sections that discuss the history and evolution of clinical trials, different methods used in clinical trials, the drug development and approval process, and participation in clinical trials. It emphasizes that clinical trials are important for evaluating new treatments and protecting participant safety.
This document provides information about plastic recycling by an organization called Altacit. It includes their contact details in Chennai, Bangalore and Coimbatore. It then discusses what plastics can and cannot be recycled, how the plastic recycling process works from collection to processing into new products, and examples of plastics numbered 1-7 that are accepted for recycling.
Bio piracy and protection of traditional knowledgeAltacit Global
This document discusses bio-piracy and protection of traditional knowledge. It provides addresses for the company Altacit in various Indian cities and their contact information. It then covers topics like the definition of bio-piracy, traditional knowledge, why traditional knowledge should be protected, India's position and laws regarding this, and two cases - the turmeric patent case and the basmati rice patent case - where Indian traditional knowledge was misappropriated but later challenged.
This document discusses the patenting of life forms, including:
- The evolution of life form patenting in the US, allowing microorganisms, plants, animals, and human genes and cell lines to be patented.
- The patenting of life forms is also allowed in Europe and India with some limitations.
- There are pros and cons to patenting life forms - it can encourage research but also hinder it if it leads to monopolization of important genetic materials.
Protection of plant variety and farmer's right act 2001Altacit Global
The document discusses key aspects of the Protection of Plant Variety and Farmers' Rights Act 2001 in India. It provides 3 main objectives of the act: to establish an effective system for protecting plant varieties, provide rights for farmers and plant breeders, and stimulate investment in research. It also summarizes provisions around registering plant varieties under the act, eligibility criteria, rights conferred to breeders, farmers, and researchers, and terms of protection.
- The document discusses International Nonproprietary Names (INN), which are unique generic names designated by the WHO to identify pharmaceutical substances and ensure clear communication among health professionals worldwide.
- The INN system began in 1950 and now includes over 7,000 names. Names are selected by experts to be distinctive, not too long, and avoid confusion. Rights of trademark owners are protected during the selection process.
- INNs identify the active substance, while trade names identify finished products. INNs are intended for public use without restriction and should not be trademarked to ensure universal application.
Identifying & retaining talents in workplaceAltacit Global
The document discusses identifying and retaining talents in the workplace. It provides information on Altacit Global, including their addresses and contact details in Chennai, Bangalore, and Coimbatore. It then discusses various ways to identify talents, such as through career development plans, training needs assessments, and considering both current and future skills. It also outlines characteristics of "superstar" employees and retention tools related to motivation, training, opportunities, compensation, and engagement.
The document outlines key details from the draft Unmanned Aircraft System Rules, 2020 released by the Directorate General of Civil Aviation (DGCA) of India. Some of the major points covered in the draft rules include requiring prior authorization for manufacturing, importing, owning and operating drones; eligibility conditions for authorization; insurance requirements; rules around carrying payloads and restrictions on photography; and the framework for establishing drone ports and corridors. The document also discusses definitions related to unmanned aircraft systems and drones, categories of drones based on weight, and potential future areas where drones may be used such as for BVLOS (Beyond Visual Line of Sight) operations and delivery of goods.
The document discusses the issue of sexual harassment during work from home arrangements brought about by the COVID-19 pandemic. It notes that while employees are physically at home, they are still considered to be in the workplace as per law. Virtual forms of harassment can include inappropriate clothing or behavior during video calls, sending unwanted pictures, or demanding late night calls from female employees. Maintaining professional standards of conduct and being sensitive to how actions could make others uncomfortable are important to prevent virtual harassment during the pandemic.
Information technology guidelines for intermediaries and digital media ethics...Altacit Global
The document provides an overview of the Information Technology (Intermediary Guidelines and Digital Media Ethics Code) Rules, 2021 notified in India.
The key points are:
1. The Rules regulate intermediaries, social media intermediaries, publishers of news/current affairs content, and online curated content publishers.
2. For intermediaries, the Rules prescribe due diligence requirements around user notifications, content takedowns, grievance redressal etc.
3. Significant social media intermediaries must comply with additional obligations regarding local presence, identification of originators, monthly compliance reports etc.
Returns and refunds consumer protection actAltacit Global
This document provides information on the Consumer Protection Act 2019 in India including key definitions, rights of consumers, refund and cancellation policies, and product liability. It discusses that the Act aims to protect consumer interests and provide effective resolution of disputes. Some key points covered include definitions of consumer and consumer rights, time limits for returns, no-cost returns, and provisions for product manufacturer liability for defects. Contact information is also provided for multiple locations of the company.
This document discusses the rights of the unborn child under various statutes in India. It summarizes key provisions from several acts and codes:
- The Limitation Act 1953 considers an unborn child as a minor for the purposes of filing legal claims.
- The Indian Succession Act 1925 defines a minor as under 18, implying an unborn child is also considered a minor.
- The Indian Penal Code 1860 criminalizes causing miscarriage or death of an unborn child in certain situations.
- The Hindu Succession Act 1956 grants an unborn child equal inheritance rights as a born child for intestate succession.
The document analyzes how different laws in India implicitly or explicitly recognize various rights
This document provides contact information for various offices of Altacit, an organization based in India. It then discusses the grounds for divorce under Hindu marriage law in India. The key grounds covered are adultery, cruelty, desertion, conversion, insanity, renunciation, and presumption of death. Examples are provided for what constitutes each ground. It is noted that leprosy and venereal diseases were removed as grounds in 2015 at the suggestion of the UN.
This document provides information about alimony laws in India. It defines alimony as the right to receive maintenance after divorce. The main purposes of alimony are to prevent unfair financial impacts of divorce and allow a spouse to maintain their standard of living. The two types of alimony are interim and permanent. When determining alimony amounts, courts consider factors like earnings, marriage length, misconduct, and standard of living. Alimony is governed by different laws for Hindus, Muslims and other religions.
This document discusses different types of patent licensing. It defines patent licensing as granting permission to a third party to use, sell, and benefit from a patented invention in exchange for royalty payments. There are several types of patent licenses: exclusive licenses grant all rights except title to one licensee; non-exclusive licenses allow a patent owner to grant rights to multiple parties; sub-licenses are granted by licensees to third parties; and cross-licenses allow an exchange of licenses between companies. The document also discusses advantages like risk transfer and access to global markets, as well as challenges like loss of control and difficulty finding licensees.
This document summarizes surrogacy laws in India. It begins by defining surrogacy and explaining the different types, including traditional vs gestational and altruistic vs commercial. It then discusses the history and origins of surrogacy and assisted reproductive technology. The document analyzes India's Assisted Reproductive Technology Regulation Bill of 2010 and 2016, highlighting relevant sections that regulate surrogacy clinics, create oversight boards, ban commercial surrogacy, and penalize violations. Both the pros and cons of the bills are discussed. While banning commercial surrogacy aims to reduce exploitation, it also limits an industry that boosts India's economy. The conclusion acknowledges this is a start but flaws need addressing before the bill becomes law.
This document provides information about IRS Form W-9, including how it is used, how to complete it, acceptable filing methods, and its role in the tax filing process for independent contractors and self-employed individuals. Form W-9 is used by businesses to request taxpayer identification information from contractors to file 1099-MISC tax forms. It can be completed on paper or electronically, and helps payees avoid backup withholding by certifying they are not subject to it. Completing a W-9 is the first step for self-employed workers to have their tax returns filed.
Tamilnadu regulation of rights and responsibilities of landlords and tenants ...Altacit Global
The document discusses the key aspects of the Tamil Nadu Regulation of Rights and
Responsibilities of Landlords and Tenants Act 2017, which was enacted to regulate rental
housing in the state. Some key points include:
- It mandates all tenancy agreements to be in writing and registered with the Rent Authority.
- It applies to existing tenancies which must be registered within 90 days.
- It aims to facilitate landlords and tenants and provide affordable housing for all, given Tamil
Nadu's high rate of urbanization and rental housing.
Requirements for operation of civil remotely piloted aircraft systemAltacit Global
The document summarizes India's new Drone Regulation policy released by the Directorate General of Civil Aviation (DGCA) in August 2018. Some key points:
- The policy provides requirements for operating civil remotely piloted aircraft (drones), including obtaining operator permits and unique identification numbers.
- It establishes eligibility criteria for drone pilots, categories of drones based on weight, and restricted "red" and regulated "yellow" zones for drone flights.
- Violations can result in penalties like permit cancellations or legal action under the Indian Penal Code, with imprisonment and fines outlined in the Aircraft Act of 1934.
The regulation aims to legalize and standardize drone usage in India for the first time
Rights of employees under insolvent companiesAltacit Global
This document provides contact details for various offices of a company called Altacit located across different cities in India. It also provides the company's email address and website. The subsequent paragraphs discuss provisions of the Insolvency and Bankruptcy Code, 2016 (IBC) related to the rights of employees under the code. It defines key terms like financial creditor, operational creditor, financial debt and operational debt. It explains that employees are considered operational creditors under IBC and unpaid salaries would be treated as operational debt. It discusses the process for initiation of Corporate Insolvency Resolution Process by an operational creditor as provided in the code.
The document discusses the doctrine of originality in copyright. It provides details on the tests used to determine if a work is original and eligible for copyright protection including the sweat of the brow test, modicum of creativity test, and skill and judgement test. It also outlines the requirements for originality which include independent creation by the author with a minimal level of creativity. Indian law focuses on whether the author exercised skill and judgement in creating the work.
This document outlines the process for restoring a lapsed patent in India. It discusses how a patent owner can file an application for restoration within 18 months of the patent lapsing due to non-payment of renewal fees. The application must show the failure to pay was unintentional and there has been no undue delay. It describes the publication, opposition, and hearing process and notes restored patents include provisions to protect intervening users.
This document discusses celebrity rights in India. It begins with an introduction to celebrity rights as a significant development in intellectual property law that allows celebrities to benefit financially from their public image and prevent unauthorized commercial use. It then outlines the different types of celebrity rights, including personality rights, privacy rights, and publicity/merchandising rights. Key cases related to celebrity rights in India are also summarized. The document concludes by stating the need for specific celebrity rights legislation in India to protect celebrities while also respecting privacy and fundamental rights.
The Technology Development Board (TDB) of India was established in 1996 to promote development and commercialization of indigenous technology. It provides financial assistance in the form of equity, loans, and grants to industrial companies and research institutions. TDB aims to support innovative projects, foster partnerships between industry and research organizations, and help create new jobs through technological development. It receives funds from government grants and recoveries and operates with the goal of making India a global leader in technology and innovation.
This document discusses the Motor Vehicles Act 1988 and motor accident claims in India. It summarizes key aspects such as the creation of Motor Accidents Claims Tribunals to provide faster compensation, the entitlement to claim compensation for injury or death from motor accidents, and the use of mediation and Lok Adalats as alternative dispute resolution methods to help address the large backlog of pending motor accident claim cases in India. It also summarizes the key details and outcome of the Supreme Court case M.R. Krishna Murti v. The New India Insurance Civil Appeal Nos. 2476-2477 of 2019, which envisaged the creation of a Motor Accident Mediation Authority under the National Legal Services Authority to
Sebi (prohibition of insider trading) regulations, 2015Altacit Global
This document contains contact details for various offices of a company located in Chennai, Bangalore, Coimbatore, Hyderabad, and Cochin. It also contains a brief summary of key aspects of insider trading regulations in India such as the definition of an insider, connected person, unpublished price sensitive information, what constitutes trading, the role of compliance officer in monitoring insider trading, and the concept of trading plans.
The document discusses the legality of cryptocurrency in India. It provides an overview of cryptocurrency and important ones like Bitcoin. It outlines the Indian government's stance, including a past ban on cryptocurrency trading by the Reserve Bank of India. The legality of cryptocurrency in India remains unclear as the government works to establish a legal framework, but some existing laws around payments and securities may apply.
Indonesian Manpower Regulation on Severance Pay for Retiring Private Sector E...AHRP Law Firm
Law Number 13 of 2003 on Manpower has been partially revoked and amended several times, with the latest amendment made through Law Number 6 of 2023. Attention is drawn to a specific part of the Manpower Law concerning severance pay. This aspect is undoubtedly one of the most crucial parts regulated by the Manpower Law. It is essential for both employers and employees to abide by the law, fulfill their obligations, and retain their rights regarding this matter.
Business law for the students of undergraduate level. The presentation contains the summary of all the chapters under the syllabus of State University, Contract Act, Sale of Goods Act, Negotiable Instrument Act, Partnership Act, Limited Liability Act, Consumer Protection Act.
Capital Punishment by Saif Javed (LLM)ppt.pptxOmGod1
This PowerPoint presentation, titled "Capital Punishment in India: Constitutionality and Rarest of Rare Principle," is a comprehensive exploration of the death penalty within the Indian criminal justice system. Authored by Saif Javed, an LL.M student specializing in Criminal Law and Criminology at Kazi Nazrul University, the presentation delves into the constitutional aspects and ethical debates surrounding capital punishment. It examines key legal provisions, significant case laws, and the specific categories of offenders excluded from the death penalty. The presentation also discusses recent recommendations by the Law Commission of India regarding the gradual abolishment of capital punishment, except for terrorism-related offenses. This detailed analysis aims to foster informed discussions on the future of the death penalty in India.
सुप्रीम कोर्ट ने यह भी माना था कि मजिस्ट्रेट का यह कर्तव्य है कि वह सुनिश्चित करे कि अधिकारी पीएमएलए के तहत निर्धारित प्रक्रिया के साथ-साथ संवैधानिक सुरक्षा उपायों का भी उचित रूप से पालन करें।
1. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
Food Additives & HeALtH
2. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
Justification for the use of additives in food
(according to the Joint FAO/WHO Codex Alimentarius
Committee):
• preservation of the nutritional value of food;
• use in special food for consumers with specific dietary
needs;
• improvement of the stability, the organoleptic properties
and the nutritional value of food while its nature is not
drastically changed;
• use in manufacturing, processing, transport and storage of
food, but not with the intention of disguising the use of
inferior raw materials, undesirable practices, and
techniques.
3. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
The use of Food Additives
• The food additives being used should present no risk to the
health of the consumer at the levels of use.
(a) To preserve the nutritional quality of the food;
(b) To enhance the keeping quality or stability of a food or to
improve its organoleptic properties;
(c) To provide necessary constituents for foods manufactured
for groups of consumers having special dietary needs;
• All food additives shall be used under conditions of good
manufacturing practice (GMP) which quantity of the additive
added to food shall be limited to the lowest possible level
necessary to accomplish its desired effect
• Income Tax Slab And Rate For Businesses
For Cooperative Society
4. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
Five main categories of additives
• Flavorings: There are approximately 1100 to 1400
natural and synthetic flavorings available to food
processors.
• Stabilizers: These are used to keep products in a set
state
• Colorings: Ninety percent are artificial and do not
contain any nutritional value.
• Sweeteners: These are designed to make the foods
more palatable.
• Preservatives: Helps maintain freshness and prevents
spoilage that is caused by fungi, yeast, molds and
bacteria.
• Acids/Bases: Provides a tart flavor for many fruits
and is used in pickling as well as putting the
carbonation in soft drinks .
5. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
Classification of Food Additives
1. Preservatives:
•Prevent the growth of micro-organisms
which could cause food spoilage and lead to
food poisoning
•Extend the shelf-life of products, so that they
can be distributed and sold to the consumer
with a longer shelf-life
6. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
Examples of selected preservatives
• a. Salt, sugar, vinegar, and pepper( common household
preservatives)
• b. Saltpeter or sodium nitrate ( used for meat curing)
• c. Sulfur dioxide ( sulfurous acid) and sulfide (inhibit discoloration
of cut fruits and serve as anti- browning agent)
• d. Benzoic acid or Sodium benzoate (for fruit juices, jellies,
margarine, and catsup)
• e. Citric and Tartaric Acids (provide the acid for flavor
improvement in syrups, drinks, and jellies)
• f. Alum and soaked lime or apog ( used as a firming agent for
pickles and fruit preserves)
7. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
Cont…
2. Antioxidants
• prevent food containing fat or oil from going rancid
due to oxidation, developing an unpleasant odour or
flavour;
• prevent the browning of cut fruit, vegetables and fruit
juices (and so increase shelf life and appearance). For
example, vitamin C, also known as ascorbic acid, or
E300, is one of the most widely used antioxidants.
• Very-beneficial in preventing spoilage in animals fat
caused by oxidation.
8. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
3. Sequestrants
• Is a chemical which combines with a substance and
sets aside so it can be removed from the food.
• Used to inactivate a substance which interferes with the
processing of a food. They are frequently used to keep
the minerals from settling out of beverages and making
them cloudy. Sorbital and Phosporic Acid are used as
sequestrants
9. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
Cont…
4. Humectants
• Prevent food from drying out
•Glycerine, Sorbital, and Monitol are called
humectants and are used in foods such as coconut
and certain confections to help retain moisture.
10. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
5. Bleaching and Maturing Agents, starch Modifier
• Chemicals such as Chlorine Dioxide, Bromate and Iodate, and
Chlorine are used in bleaching and maturing agents for flour.
The use of these materials reduces the time required for natural
aging of flour therefore is economically important.
• Bleaching agents are also used in manufacturing of certain cheese
to impart a white color.
• The bleaching agent used is Benzoyl Peroxide, Hydrogen Peroxide
is used to bleach tripe, a variety meat.
11. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
6. Emulsifiers, stabilisers, gelling agents and thickeners
• Emulsifiers help mix ingredients together that would
normally separate, e.g. Lecithins .
• Stabilisers prevent ingredients from separating again,
e.g. locust bean gum .
• Emulsifers and stabilisers give food a consistent
texture, e.g. they can be found in low-fat spreads.
• Gelling agents are used to change the consistency of a
food, e.g. pectin , which is used to make jam
12. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
Cont...
7. Surface Active Agents
• Lecithin is an emulsifier, an example of surface- active agents. When
added to baked goods, it facilitates in machining of dough and
improves resulting bread appearance.
8. Anti-caking agents, Anti – foaming agents
• Anti-caking agents ensure free movement or flow of particles, e.g. in
dried milk or table salt.
• Anti-foaming agents prevent or disperse frothing, e.g. in the
production of fruit juices.
• Calcium Phospate, Silica Gel in curing mixes and Stearate are
examples of anti-caking agent
13. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
9. Colours
• restore colour lost during processing or storage, e.g.
marrowfat peas;
• ensure that each batch produced is identical in
appearance or does not appear ‘off’;
• reinforces colour already in foods, e.g. enhance the
yellowness of a custard;
• give colour to foods which otherwise would be
colourless (e.g. soft drinks) and so make them more
attractive
14. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
Cont…
10. Flavour enhancers
• Flavour enhancers bring out the flavour in foods without imparting
a flavour of their own, e.g. monosodium glutamate (E612) is added
to processed foods. For example some soups, sauces and sausages.
Flavourings, on the other hand, are added to a wide range of
foods, usually in small amounts to give a particular taste. These do
not have E numbers because they are controlled by different food
laws. Ingredients lists will say if flavourings have been used, but
individual flavourings might not be named.
15. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
11. Acids, bases and buffers
Acids, bases and buffers control the acidity or alkalinity of
food, for safety and stability of flavour.
12. Glazing agents
Glazing agents provide a protective coating or
sheen on the surface of foods, e.g. confectionary
(for appearance and shelf-life).
16. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
Criteria for Use
Before being considered for use, a chemical
preservative needs to fulfill the following
conditions:
1. It must be non-toxic and suitable for application.
2. It must not impart off-flavors when used at levels
effective in controlling microbial growth.
3. It must be readily soluble.
4. It must exhibit antimicrobial properties over the
PH range of each particular food.
5. It should be economical and practical to use.
17. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
Center for Food Safety Sues FDA Over
Food Additives
The Center for Food Safety has filed a lawsuit against the US Food
and Drug. Administration over the FDA’s regulation of food additives and its
‘Generally Recognized as Safe’ (GRAS) programme. According to the suit, the
FDA has relied on a proposed rule over the last 15 years allowing food
manufacturers to determine whether a food additive is safe enough to be
included on the agency’s list of ingredients that are ‘generally recognized as
safe’. Ingredients not on the GRAS list require agency approval before they
can be used in food. This proposed rule was not final when the FDA began
accepting GRAS notices in 1998 and it still has not been finalised today.
In the complaint, the Center for Food Safety asks the court to
vacate (set aside) the proposed rule and require that the FDA apply the
previous GRAS rule.
According to the suit, the FDA’s conduct in relying on a proposed
rule ‘indefinitely’ – and not considering nor responding to public comments
in the process of finalising it – violates the rule-making requirements of the
Administrative Procedure Act.
18. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
HEALTH HAZARDS
• Sodium Nitrite( bacon, ham, hot dogs, luncheon meats, smoked
fish, and corned beef) When grilled it transforms into a reactive
compound that has been linked to cancer.
• BHA and BHTBHA and BHT( many foods such as cereals, chewing
gum, potato chips, and vegetable oils) It can cause allergic reactions,
hyperactivity and it may be toxic to the nervous system and the
liver. For some people, it can increase their cancer risk.
• Propyl Gallate ( meat products, chicken soup base, and chewing
gum) While not proven to cause cancer in humans, it is linked to
cancer in animals.
• Olestra ((reduced fat snack chips) Olestra blocks fat absorption
but blocks vitamin absorption as well. It can also cause severe
diarrhea, cramps and gas.
19. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
• Monosodium GlutamateMonosodium Glutamate ( soups, salad
dressings, chips, frozen entrees, and restaurant food) It can cause
headaches and nausea for some people. Try using a moderate
amount of salt as a healthier alternative.
• Trans FatsTrans Fats (numerous foods, fast food) Too much
trans fat has been proven to cause heart disease and other
serious health conditions. Experts recommend consuming no
more than 2 grams per day.
• AspartameAspartame ( low-calorie desserts, gelatins, drink
mixes, and soft drinks) Studies have shown that lifelong
consumption may increase risk of cancer or other neurological
problems.
• Food Colorings: Blue 1, 2; Red 3; Green 3; Yellow 6Food
Colorings: Blue 1, 2; Red 3; Green 3; Yellow 6 These colorings have
been linked to cancer in animals, while Yellow 6 has been linked
to bladder cancer in humans.
20. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
• Hydrogenated Fats —cardiovascular disease, obesity
• Sulfites (sulfur dioxide, metabi sulfites, and others)—allergic and
asthmatic reactions
• Sugar and Sweeteners —obesity, dental cavities, diabetes and
hypoglycemia, increased triglycerides (blood fats) or candida (yeast)
• Artificial Sweeteners (Aspartame, Acesulfame K and Saccharin)—
behavioral problems, hyperactivity, allergies, and possibly
carcinogenic. The government cautions against the use of any artificial
sweetener by children and pregnant women. Anyone with PKU
(phenylketonuria—a problem of phenylalanine, an amino acid,
metabolism) should not use aspartame (Nutrasweet).
• Refined FlourRefined Flour —low-nutrient calories, carbohydrate
imbalances, altered insulin production
• SaltSalt (excessive)—fluid retention and blood pressure increases
21. CHENNAI
3rd Floor, ‘Creative Enclave’,
148-150, Luz Church Road,
Mylapore,
Chennai - 600 004.
Tel: +91 - 44 - 2498 4821
BANGALORE
Suite 920, Level 9,
Raheja Towers,
26-27, M G Road,
Bangalore - 560 001.
Tel: +91 - 80 - 6546 2400
COIMBATORE
BB1, Park Avenue,
# 48, Race Course Road,
Coimbatore - 641018.
Tel: +91 - 422 – 6552921
EMAIL
info@altacit.com
WEBSITE
www.altacit.com
Thank You