This document presents information on food additives and their effects on human health. It discusses the objectives and types of learning, introduces different types and classifications of food additives, and outlines some of their advantages and potential side effects. It also provides examples of specific additives like caffeine, tartrazine, and saccharin and recommends acceptable intake levels. The document aims to educate about food additives and their impacts on our health.
Food Laws
Till now FSSAI has standardized only 380 articles of food, that’s very poor since International Food Standard has listed over 10,000 food articles. But after huge manace with noodles in 2016 FSSAI playing more very strong and confident and collaborating with many private labs, research scientist etc. for delivering quality food to citizen of India. As on april 12, 2017 FSSAI has entered into an agreement with US-based Decernis Ltd which will enable it to access various international regulations. With this tie up, FSSAI would get access to database of over 70,000 standards for food additives, food standards, food contact and contaminants from over 170 countries.
Food Laws
Till now FSSAI has standardized only 380 articles of food, that’s very poor since International Food Standard has listed over 10,000 food articles. But after huge manace with noodles in 2016 FSSAI playing more very strong and confident and collaborating with many private labs, research scientist etc. for delivering quality food to citizen of India. As on april 12, 2017 FSSAI has entered into an agreement with US-based Decernis Ltd which will enable it to access various international regulations. With this tie up, FSSAI would get access to database of over 70,000 standards for food additives, food standards, food contact and contaminants from over 170 countries.
hi i m a student of bsc (H) food technology and its a ppt about food additives it covers the following -
food additives and its definition according to different organizations , classification on the basis of source , origin and their function in foods , their uses , characteristics of a food additive , safety evaluation of a food additive , BHA VS BHT and some food additives ques ( not sure if answers are correct to these ques)
Food additives, Different categories of food additives, Types of food additives, direct food additives and their role in food processing, Indirect food additives and their role in food processing, Benefits of food additives, Examples of direct and indirect food additives, Functions of food additives.
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.
Manufacture of Food Flavours, Flavorings Materials, Natural Food Flavors (Flavour in Fruits and Vegetables, Fruit Aroma, Flavours from Fatty Acid Metabolism, Flavours from Amino Acid Metabolism, Flavours Formed from Carbohydrate Metabolism, Flavour Formation from Cysteine Suifoxide, Flavour Formation from Glucosinolates, Flavour of Vanilla)
No doubt flavour is one of the most important attributes of the food products we eat in our daily life. Man does not eat simply to live but even more so lives to eat. Flavourings are focused on altering or enhancing the flavours of natural food product or creating flavour for food products that do not have the desired flavours for example bakery goods and other snacks. Flavour is generally defined in terms of three components; odour, taste and texture. Its characterization is concern with the similarities in human flavour perception using methods that designed to average out the differences.
See more
https://goo.gl/sznfoF
https://goo.gl/pSAJbm
https://goo.gl/6anuLx
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Food Flavours, Natural Food Flavors, Manufacturing Flavors, Flavour Manufacture, Production of Flavor, Production of Flavor Emulsions, Flavoring Exposure in Food Manufacturing, Production of Natural Flavors, Flavor Extraction Methods, Flavor Making, How to Extract Flavors From Fruits, Flavour Extraction, Food Flavourings, Production of Food Aroma Compounds, Food and Flavors Industry, Food Processing, Food Manufacturing, How to Make Flavour, Flavour Manufacturing, Flavor Extraction Methods, Flavors Manufacturing Process, Process for Extraction of Flavors, How to Make Your Own Flavor Extracts, Starting Food Business, Flavours from Fatty Acid Metabolism, Flavours from Amino Acid Metabolism, Flavours Formed from Carbohydrate Metabolism, Flavour Formation from Cysteine Suifoxide, Flavour Formation from Glucosinolates, Formation of Flavour Compounds, Odd Flavors in Foods, Flavours and Flavouring Materials, Flavourings in Foods, Compounded Flavourings, Solid Flavouring Materials, Liquid Flavouring Materials, Semi-Fluid or Paste Flavouring Products, Isolation of Food Flavours, Flavouring Materials of Natural Origin, Sources of Natural Flavouring Materials, Spice Processing Milling, Extraction and Oleoresins, Plants as Sources of Essential Oils, Fiavour of Cocoa, Beverage Flavours, Flavour of Coffee, Flavor of Onion, Flavour of Garlic, Dehydrated Onion, Production of Cocoa Powder, Flavourings Butter, Cheese, Flavour of Butter, Cheese Flavour, Cheddar Cheese Flavour, Blue Cheese Flavor, Yogurt Flavour, Flavourings for Yogurt, Wine Making, Production of Aroma Chemicals, Smoke Flavours, Flavour Chemicals
No processed food product is complete without the inculcation of Food Additives. With a growing concern over the nature and the amount of additives used in various food products, here is a market survey conducted by me giving a brief idea about the additives used in certain products available in the market. This presentation will give a consumer an overview of the 'not-so-known' ingredients which give our favorite snack that irresistible flavor.
Substances which are of little or no nutritive value, but are used in the processing or storage of foods or animal feed, especially in the developed countries; includes antioxidants; food preservatives; food coloring agents; flavoring agents; anti-infective agents; vehicles; excipients and other similarly used substances. Many of the same substances are pharmaceutics aids when added to pharmaceuticals rather than to foods. Food additives are substances added to food to preserve flavor or enhance its taste and appearance. Some additives have been used for centuries; for example, preserving food by pickling with vinegar, salting, as with bacon, preserving sweets or using sulfur dioxide as in some wines. With the advent of processed foods in the second half of the 20th century, many more additives have been introduced, of both natural and artificial origin. It is sometimes wrongly thought that food additives are a recent development, but there has certainly been an increase in public interest in the topic. Not all of this has been well-informed, and there are signs that commercial interests have been influenced by consumer pressure, as well as food producers manipulating the situation by marketing techniques. Various labeling regulations have been put into effect to ensure that contents of processed foods are known to consumers, and to ensure that food is fresh-important in unprocessed foods and probably important even if preservatives are used. In addition, we also need to add some preservatives in order to prevent the food from spoiling. Direct additives are intentionally added to foods for a particular purpose. Indirect additives are added to the food during its processing, packaging and storage. Food Preservatives are the additives that are used to inhibit the growth of bacteria, molds and yeasts in the food. Some of the additives are manufactured from the natural sources such as corn, beet and soybean, while some are artificial, man-made additives. Most people tend to eat the ready-made food available in the market, rather than preparing it at home. Such foods contain some kind of additives and preservatives, so that their quality and flavor is maintained and they are not spoiled by bacteria and yeasts.
Food additives; its health hazardsFood AdulterationDrSindhuAlmas
Food additives; its health hazards
What is Food Adulteration, who does it n why
When is food said to be adulterated ?
Types of adulteration
Common food adulteration
Legislation regarding control of food adulteration
hi i m a student of bsc (H) food technology and its a ppt about food additives it covers the following -
food additives and its definition according to different organizations , classification on the basis of source , origin and their function in foods , their uses , characteristics of a food additive , safety evaluation of a food additive , BHA VS BHT and some food additives ques ( not sure if answers are correct to these ques)
Food additives, Different categories of food additives, Types of food additives, direct food additives and their role in food processing, Indirect food additives and their role in food processing, Benefits of food additives, Examples of direct and indirect food additives, Functions of food additives.
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.
Manufacture of Food Flavours, Flavorings Materials, Natural Food Flavors (Flavour in Fruits and Vegetables, Fruit Aroma, Flavours from Fatty Acid Metabolism, Flavours from Amino Acid Metabolism, Flavours Formed from Carbohydrate Metabolism, Flavour Formation from Cysteine Suifoxide, Flavour Formation from Glucosinolates, Flavour of Vanilla)
No doubt flavour is one of the most important attributes of the food products we eat in our daily life. Man does not eat simply to live but even more so lives to eat. Flavourings are focused on altering or enhancing the flavours of natural food product or creating flavour for food products that do not have the desired flavours for example bakery goods and other snacks. Flavour is generally defined in terms of three components; odour, taste and texture. Its characterization is concern with the similarities in human flavour perception using methods that designed to average out the differences.
See more
https://goo.gl/sznfoF
https://goo.gl/pSAJbm
https://goo.gl/6anuLx
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Food Flavours, Natural Food Flavors, Manufacturing Flavors, Flavour Manufacture, Production of Flavor, Production of Flavor Emulsions, Flavoring Exposure in Food Manufacturing, Production of Natural Flavors, Flavor Extraction Methods, Flavor Making, How to Extract Flavors From Fruits, Flavour Extraction, Food Flavourings, Production of Food Aroma Compounds, Food and Flavors Industry, Food Processing, Food Manufacturing, How to Make Flavour, Flavour Manufacturing, Flavor Extraction Methods, Flavors Manufacturing Process, Process for Extraction of Flavors, How to Make Your Own Flavor Extracts, Starting Food Business, Flavours from Fatty Acid Metabolism, Flavours from Amino Acid Metabolism, Flavours Formed from Carbohydrate Metabolism, Flavour Formation from Cysteine Suifoxide, Flavour Formation from Glucosinolates, Formation of Flavour Compounds, Odd Flavors in Foods, Flavours and Flavouring Materials, Flavourings in Foods, Compounded Flavourings, Solid Flavouring Materials, Liquid Flavouring Materials, Semi-Fluid or Paste Flavouring Products, Isolation of Food Flavours, Flavouring Materials of Natural Origin, Sources of Natural Flavouring Materials, Spice Processing Milling, Extraction and Oleoresins, Plants as Sources of Essential Oils, Fiavour of Cocoa, Beverage Flavours, Flavour of Coffee, Flavor of Onion, Flavour of Garlic, Dehydrated Onion, Production of Cocoa Powder, Flavourings Butter, Cheese, Flavour of Butter, Cheese Flavour, Cheddar Cheese Flavour, Blue Cheese Flavor, Yogurt Flavour, Flavourings for Yogurt, Wine Making, Production of Aroma Chemicals, Smoke Flavours, Flavour Chemicals
No processed food product is complete without the inculcation of Food Additives. With a growing concern over the nature and the amount of additives used in various food products, here is a market survey conducted by me giving a brief idea about the additives used in certain products available in the market. This presentation will give a consumer an overview of the 'not-so-known' ingredients which give our favorite snack that irresistible flavor.
Substances which are of little or no nutritive value, but are used in the processing or storage of foods or animal feed, especially in the developed countries; includes antioxidants; food preservatives; food coloring agents; flavoring agents; anti-infective agents; vehicles; excipients and other similarly used substances. Many of the same substances are pharmaceutics aids when added to pharmaceuticals rather than to foods. Food additives are substances added to food to preserve flavor or enhance its taste and appearance. Some additives have been used for centuries; for example, preserving food by pickling with vinegar, salting, as with bacon, preserving sweets or using sulfur dioxide as in some wines. With the advent of processed foods in the second half of the 20th century, many more additives have been introduced, of both natural and artificial origin. It is sometimes wrongly thought that food additives are a recent development, but there has certainly been an increase in public interest in the topic. Not all of this has been well-informed, and there are signs that commercial interests have been influenced by consumer pressure, as well as food producers manipulating the situation by marketing techniques. Various labeling regulations have been put into effect to ensure that contents of processed foods are known to consumers, and to ensure that food is fresh-important in unprocessed foods and probably important even if preservatives are used. In addition, we also need to add some preservatives in order to prevent the food from spoiling. Direct additives are intentionally added to foods for a particular purpose. Indirect additives are added to the food during its processing, packaging and storage. Food Preservatives are the additives that are used to inhibit the growth of bacteria, molds and yeasts in the food. Some of the additives are manufactured from the natural sources such as corn, beet and soybean, while some are artificial, man-made additives. Most people tend to eat the ready-made food available in the market, rather than preparing it at home. Such foods contain some kind of additives and preservatives, so that their quality and flavor is maintained and they are not spoiled by bacteria and yeasts.
Food additives; its health hazardsFood AdulterationDrSindhuAlmas
Food additives; its health hazards
What is Food Adulteration, who does it n why
When is food said to be adulterated ?
Types of adulteration
Common food adulteration
Legislation regarding control of food adulteration
Toxicity from Food Additives and Adulterants Maira Jabeen
Food additives are and adulterants are added intentionally by the food processors. However, some of the elements in such substances are responsible for causing severe health issues and toxicity and can also lead towards causalities.
Health Impact of toxicity by food additives and adulterants along with its purpose of addition and treatments are given in the following file.
Diabliss is the world first diabetic friendly cane sugar. By coating cane sugar with a proprietary herbal extract derived from cinnamon, fenugreek, gooseberry, pomagranate, black pepper, turmeric and ginger, Diabliss is able to enhance the rate of absorption of glucose from the blood stream. The herbal extract is rich in polyphenols, antioxidants and soluble fibres and lowers the GI of cane sugar by about 30% to 44.4. Diabliss Sugar has been tested on hundreds of diabetics, type 1 and type 2 for periods ranging from 3 months to 4 years and found to be a safe product. Diabliss Sugar is thermally stable and can be used wherever sugar is used - in cooking, baking, in beverages, etc. Thanks to Diabliss, diabetics can now consume cane sugar safely without bitter after taste of artificial sweetenrs
STUDY OF ADULTERANTS IN FOOD STUFFS.pdfSahanaKannan2
This PDF is a clear sample for Class 12 NCERT Chemistry Investigatory Project. This PDF provides a clear cut representation for students looking for inspirations. Please be reminded to add your own data in acknowledgement and certificate slides. Also, make sure that you add your name, class and section, and board examination number in the places provided. The PDF contains a total of 15 pages ( excluding title page), which is pretty much enough for this project. For editing, make sure to use any PDF to Word convertor app or website. I recommend you to use Convertio.com or ILovePDF.com for best results. The font used is Times New Roman, and the font size is 36 for titles (bold) and 24 for the content (bold for sub-titles).
This presentation documents the risks associated with developing, manufacturing, and commercializing gluten free products. It was written for trial attorneys litigating gluten-free cases of adulteration and misbranding and describes the Food Safety Forensics Methodology to track root -cause problems. It also discusses causes of gluten-free adulteration
Executive Directors Chat Leveraging AI for Diversity, Equity, and InclusionTechSoup
Let’s explore the intersection of technology and equity in the final session of our DEI series. Discover how AI tools, like ChatGPT, can be used to support and enhance your nonprofit's DEI initiatives. Participants will gain insights into practical AI applications and get tips for leveraging technology to advance their DEI goals.
Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...Dr. Vinod Kumar Kanvaria
Exploiting Artificial Intelligence for Empowering Researchers and Faculty,
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Strategies for Effective Upskilling is a presentation by Chinwendu Peace in a Your Skill Boost Masterclass organisation by the Excellence Foundation for South Sudan on 08th and 09th June 2024 from 1 PM to 3 PM on each day.
This slide is special for master students (MIBS & MIFB) in UUM. Also useful for readers who are interested in the topic of contemporary Islamic banking.
it describes the bony anatomy including the femoral head , acetabulum, labrum . also discusses the capsule , ligaments . muscle that act on the hip joint and the range of motion are outlined. factors affecting hip joint stability and weight transmission through the joint are summarized.
বাংলাদেশের অর্থনৈতিক সমীক্ষা ২০২৪ [Bangladesh Economic Review 2024 Bangla.pdf] কম্পিউটার , ট্যাব ও স্মার্ট ফোন ভার্সন সহ সম্পূর্ণ বাংলা ই-বুক বা pdf বই " সুচিপত্র ...বুকমার্ক মেনু 🔖 ও হাইপার লিংক মেনু 📝👆 যুক্ত ..
আমাদের সবার জন্য খুব খুব গুরুত্বপূর্ণ একটি বই ..বিসিএস, ব্যাংক, ইউনিভার্সিটি ভর্তি ও যে কোন প্রতিযোগিতা মূলক পরীক্ষার জন্য এর খুব ইম্পরট্যান্ট একটি বিষয় ...তাছাড়া বাংলাদেশের সাম্প্রতিক যে কোন ডাটা বা তথ্য এই বইতে পাবেন ...
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A workshop hosted by the South African Journal of Science aimed at postgraduate students and early career researchers with little or no experience in writing and publishing journal articles.
How to Build a Module in Odoo 17 Using the Scaffold MethodCeline George
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A review of the growth of the Israel Genealogy Research Association Database Collection for the last 12 months. Our collection is now passed the 3 million mark and still growing. See which archives have contributed the most. See the different types of records we have, and which years have had records added. You can also see what we have for the future.
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The US House of Representatives is deeply concerned by ongoing and pervasive acts of antisemitic
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• The Committee on Education and the Workforce has been investigating your institution since December 7, 2023. The Committee has broad jurisdiction over postsecondary education, including its compliance with Title VI of the Civil Rights Act, campus safety concerns over disruptions to the learning environment, and the awarding of federal student aid under the Higher Education Act.
• The Committee on Oversight and Accountability is investigating the sources of funding and other support flowing to groups espousing pro-Hamas propaganda and engaged in antisemitic harassment and intimidation of students. The Committee on Oversight and Accountability is the principal oversight committee of the US House of Representatives and has broad authority to investigate “any matter” at “any time” under House Rule X.
• The Committee on Ways and Means has been investigating several universities since November 15, 2023, when the Committee held a hearing entitled From Ivory Towers to Dark Corners: Investigating the Nexus Between Antisemitism, Tax-Exempt Universities, and Terror Financing. The Committee followed the hearing with letters to those institutions on January 10, 202
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1. FOOD ADDITIVES &
HUMAN HEALTH
Presented by:
Suliman khan,
Ayesha zafar Iqbal
and John Gamboa
PhD students school of food
and biological engineering
Jiangsu university, Jiangsu
china
6/26/2021
2. L E A R N I N G O B J E C T I V E S
INTRODUCTION
TYPES
CLASSIFICATION
ADVANTAGES
SIDE EFFECTS
4. “Any substance, the intended use of which results or may reasonably be
expected to result, directly or indirectly, in its becoming a component or
otherwise affecting the characteristics of any food”.
(FDA 1993)
INTRODUCTION
7. 2
3
4
5
1
Those substances for which no biological studies are available to judge their safety.
Include those substances for which information is incomplete to “reaffirm safety”. This
means evidence of toxicity has been reported, however the level and manner of current
use the information is insufficient to determine the effect on public health
Substances whose safety is reaffirmed at the level of current use and practice. However
certain uncertainties exist so that additional studies are required.
It includes those substances whose GRAS status was reaffirmed at current level of use.
This means that the available information presented no evidence of toxic hazard at the
level of current use and practice.
Includes all those additives whose GRAS status was reaffirmed. This means that the
available information presented no evidence of toxic hazards of the substance in
question. These substances are generally used according to GMP
A Contents
B Contents
C Contents
D Contents
E Contents
In 1972 a committee from Federation of American societies for experimental biology
reviewed the safety of all GRAS substances on the basis of published and other available
information. The committee placed all reviewed substances in five categories.
13. E-NUMBRING
Number codes for food additives and
are usually found on food labels
throughout the European Union.
Normally each food additive is
assigned a unique number, though
occasionally, related additives are
given an extension ("a", "b", or "i", "ii")
to another E-number.
International Numbering System
14. ADVANTAGES
Keep food wholesome and
appealing
01
Improve the nutritional value of
certain foods and can make
02
Slows down the spoilage of food 04
Lengthens the shelf life of a food 03
15. REASONS FOR USE
To improve or
maintain
nutritional
value
To maintain
product
consistency
02
01
To provide
leavening or
control
acidity/alkalinity
To maintain
product
consistency
and quality
03 04 05
06
To maintain
palatability &
wholesomeness
To enhance
flavor or
impact
desired color
Additives are used in foods for five main reasons.
International food information council foundation, 1992)
19. Effects of
Food Additive
Immediate
Headache
Change in
Energy Level
Alteration in Mental
Concentration, Behavior or
Immune Response
Long Term
Increase risk of cancer,
CVD and other
degenerative disorders
20. Food Additive Chemical name Products Side effects Recommended Value
Tartrazine (Trisodium 5-hydroxy-1-(4-
sulfonatophenyl)-4-(4-
sulfonatophenylazo)-H-
pyrazol-3- carboxylate)
Food products, cosmetics
and pharmaceuticals
Angioedema, Asthma , Atopic dermatitis,
Food intolerances
Recommended
acceptable daily intake
(ADI) of 7.5 mg/kg
Boric acid H3BO3 Preserving meats, caviar
and dairy products
Suppressed the sperm release from the
testes
It inhibits DNA synthesis in sperm cells and
hence reduces fertility
Reference Dose was
calculated to be 0.3 mg
B/kg/day
Curcumin C21H20O6 Condiments, Beverages,
Frostings, Cereals
Multiple myeloma, Pancreatic cancer,
Myelodysplastic Syndromes, Colon cancer,
Psoriasis and Alzheimer’s Disease
Acceptable Daily
Intake (ADI) of 3 mg/kg
body weight /day
Nitrites & Nitrates NO3- Ham, Bacon, Deli meat,
Hot dogs
Blue baby syndrome, Cancer, Brain
tumors, Leukemia, nasopharyngeal tumors
Nitrates is 3.7
mg/kg/day . Nitrites is
0.07 mg/kg/day,
Annato C24H28O4 Dairy spreads, Butter,
Margarine, Custards,
Cakes, Snack foods,
Breakfast cereals, Smoked
fish, Sausages, Chesses
Itchiness, Swelling, Low blood pressure,
Hives, and stomach pain, Sometimes
trigger symptoms of irritable bowel
syndrome (IBS)
Acceptable daily intake
of 6 mg bixin/kg body
weight/day
BHT & BHA 2-tert-butyl-4-
hydroxyanisole and 3-tert-
butyl-4-hydroxyanisole
Snack foods, Meats, Butter,
Chewing gum and Rice
Child hyperactivity, damage to the lungs,
liver, and kidneys, and most importantly,
cancer
Acceptable daily
intake for BHT 0–0.125
mg/kg
21. Food
Additive
Chemical Name Present in Products Side Effects Recommended Value
Saccharin C7H5NO3S Baked goods, Jams, Jelly, Chewing gum,
Canned Fruit, Candy, Dessert Toppings,
and Salad Dressing
Headaches, Breathing difficulties,
Diarrhea & Skin problems
5 mg per kg/day
Aspartame C14H18N2O5 Cheese, Chocolate, Citrus Fruits, Hot
dogs, Monosodium Glutamate, Fatty
foods, Ice creams, Red wines and Beer
Cancer, Seizures, Headaches,
Depression, Attention Deficit
Hyperactivity Disorder (ADHD),
Dizziness, Weight gain, Birth Defects
50 mg/kg/day
Sucralose C12H19C13O8 Baked goods, Beverages, Chewing gum,
Gelatins, and Frozen Dairy Desserts.
Gastrointestinal problems (bloating,
gas, diarrhea, nausea), Skin irritations
(rash, hives, redness, itching, swelling),
Wheezing, Cough, Runny nose, Chest
pains, Palpitations, Anxiety, Anger,
Moods swings, Depression, and Itchy
eyes
5mg/kg body
weight/day
Acesulfame
K
C4H4KNO4S Beverages, including soda, fruit juices,
non-carbonated drinks, and alcohol,
Table top sweeteners Dairy products
Headaches, Depression, Nausea,
Mental confusion, Liver effects,
Kidney effects, Visual disturbances,
Cancer
15 mg/kg/day
Neotame
C20H30N2O5 Baked goods, Soft drinks Chewing gum,
Confections and Frostings, Frozen
Desserts, Gelatins and Puddings, Jams
and Jellies, Processed fruits and fruit
juices
Tumors, holes growing in brains, liver
damage, and even death
2 mg/kg/day
23. A W E S O M E
P R E S E N TAT I O N
EASY TO CHANGE COLORS, PHOTOS.
We Create Quality Professional
PPT Presentation
R E S T A U R A N T
Fresh
unprocessed
foods
not
only
is
safer
but
also
tastier
for
your
family
!!!!