Food additives that are used in bakery products

1. FOOD ADDITIVES
IN BAKERY
By
ARNAB KUMAR SAMANTA

2. WHAT IS FOOD ADDITIVES :
Substances that are added to food to maintain or improve
the safety, freshness, test, texture , or appearance of food
are known as food additives.
Many different food additives have been developed over
time to meet the need of food production , as making food
on large scale is very different from making them on the
small scale at home.
With the increasing use of processed foods since the 19th
century, food additives are more widely used. To regulate
these additives and inform consumers ,each additives is
assigned a unique number called E number , which is used
in Europe for all approved additives . This numbering
scheme has now been adopted and extended by the Codex
Alimentarius .
A SMALL SAMPLE OF ADDITIVES THAT ARE
GENERALLY USED IN FOOD
CODE NUMBER ADDITIVES CATAGORY
160a Beta carotene COLOURANT
100 Curcumin COLOURANT
281 Sodium propionate PRESERVATIVE
203 Calcium sorbate PRESERVATIVE
331 Sodium citrates ANTIOXIDANTES
481 Sodium lactylate or
sodium oleyl
lactylate
EMULSIFIERS
500 Sodium carbonate
or sodium
bicarbonate
RAISING AGENTS
262 Sodium acetate or
sodium diacetate
ACIDITY
REGULATORS

3. TYPE OF
FOOD ADDITIVES :
According to their uses additives are
divided in to several categories .
EMULSIFIERS : Used to ensure that mixture of
oil and water stay mixed together . In addition to
this emulsifiers can also aerate , increase
product softness and modify structure and
consistency
RAISING AGENT : Raising agent are
used in bakery products to make them
rise .
ANTIOXIDANTS : Antioxidants help to prevent oils and
fats from deteriorating and developing rancid flavours .
They also slow down colour and flavour changes so food
made using oils and fats can be kept for longer .
COLOURS : Colours make foods look
more attractive . They are added to help
identify flavours , to make food look
brighter and to restore colour that may
have been lost during processing
PRESERVATIVES :
Preservatives are used to
improve the safety of food
by controlling the growth
of mould , bacteria and
yeast that cause food to
deteriorate .
FLAVOR AND FLAVOR
ENHANCERS : Flavors give
food a particular taste or
smell , some taste
enhancers enhance a food’s
existing flavors.

4. GENERAL USE OF
ADDITIVES IN BAKERY
Bakery additives are the ingredients
apart from major ingredients like
flour, fat , sugar, that are used in
baked foods at relatively low levels
and have a wide range of functions to
perform
Main purpose of adding food
additives in Bakery food :
• Improving the keeping quality of a food
by making it last longer on the shelf or
in the fridge , e.g. a preservative to
prevent growth of bacteria or
humectants to prevent food drying out.
• Improving the taste or appearance of a
food , by the addition of flavours ,
thickeners and colour . Consumers can
actually be offered a wider choice of
foods due to the existence of additives .
Many manufactured foods contain
additives , including margarine , ice
cream and bread.
The most common additives in flour are ascorbic acid or in some cases alpha
amylase,(E300) to standardize levels in flour ensure good loaf volume and
improve the crumb structure , softness and colour . Some emulsifyring agent
like E471 and E472 are used to provide dough stability. Flour bleaching agent
used to remove colour from the flour and improve baking qualities.

5. Example of
Food additives in
Bakery
CODE NUMBER ADDITIVE DETAILS
220 SULPHUR DIOXIDE Improvement agent
for biscuit and
pastry flour except
wholemeal
223 SODIUM
METABISULPHITE
Preservative for
biscuit and pastry
except wholemeal
300 L-ASCORBIC ACID Improvement agent
for flour wholemeal
and wholemeal
bread
920 L-CYSTEINE
HYDROCHLORIDE
Improvement agent
for biscuit flour
except wholemeal
and those
containing E220 or
E223.
925 CHLORINE Bleach and
improvement agent
for cake flour
except wholemeal
926 CHLORINE DIOXIDE Bleach and
improvement agent
for flour and bread
except wholemeal.
Rules and regulation :
Before an additives can be used in a food it is necessary as per Food &
Standards Authority of India (FSSAI) to ensure that it is in the permissible
list . This check that the food additives is safe at the level proposed to be
used , and that there are sound technological reasons for the use of
additives .
all food ingredient , including any additives , must be included in the
ingredient list on the packaging . The ingredients are listed in descending
order of weight. Within the list of ingredients , the class name of the
additives will be listed followed by the additive name or code number in
brackets. For example ,Thickeners (pectin) or Thickeners (400).

6. HARMFUL EFFECTS OF ADDITIVES
USED IN BAKERY
Additives used in commercial bakery product
some time have scary chemicals and they may
indeed be quite harmful to human health .
Bakery products – particularly Bread and buns –
have come under the scanner of FSSAI , with the
Centre of Science and Environment finding that
most samples of bread tested in Delhi contain
harmful substance that can cause Cancer
With the latest finding of
harmful ingredients in bread , it has become
important that people are aware what could
possible be added to low quality breads.
We list out some harmful ingredients in bakery
products that you should be aware of and
watchout for :
NAME OF THE
ADDITIVES
EFFECTS ON HUMAN BODY
Potassium bromate It is considered to be as Carcinogens .The IARC reports that no data are
available to assess it’s potential carcinogenicity. However , food–additive-
grade potassium bromate causes kidney and thyroid tumors when it feed
to rats. potassium bromate is on California’s Proposition 65 list of
chemicals known to the state to cause cancer.
Azodicarbonamide It bleaches the flours used for baking bread. According to the FDA, at high
levels, SEM (a chemical that forms when ADA it broken down during
breadmaking )has been shown to female mice , but not to male mice or
either gender of rat. Although considered safe in the US up to 45 PPM, it is
banded in Europe because recent studies showed it could cause asthma or
allergic reaction.
Butylated
hydroxyanisole
(BHA)
BHA is used as antioxidants in breads but according to the U.S.
Department of Health and Human Sarvices2011 Report on Carcinogen ,
BHA is reasonably anticipated to be a human carcinogen. The compound is
also listed on California’s list of chemicals known to the state to cause
cancer .
Partially
hydrogenated oils
These Trans –Fat substances are the worst kind of fat that anyone could
consume. Eating Trans fat increases systemic inflammation , which is linked
to the heart disease , diabetes and stroke.
Artificial colours Many bakers In india make White bread brown by adding caramel to make
it Brown Bread. Caramel colouring due to certain contaminants , namely
2-and 4-methylimidazole considers as possibly carcinogenic to humans.

7. NATURAL FOOD ADDITIVES:
Natural food additives , mainly spices and plant extracts have been used for
many countries in baking .
some of the natural food additives are :
Vinegar: At right use level and under certain condition,
this weak organic acid act as antimicrobial and penetrate
cell membrane and inhibit cell growth by increasing
intracellular acidity
Natamycin: A natural anti-fungal
agent derived microbially and used as
a food preservative. It affects all
yeasts and molds, so in yeast bread it
is limited to a spray application after
baking . It also finds use as a
preservatives in non –yeast leavened
baked goods: tortillas, cake and
muffins .
Green tea extracts: Contains
polyphenols, which are natural
antioxidants. It has been tested
successfully in cookies.
Vitamin E(tocopherols): Mixed
tocopherols are resistant to high temperature
food processing steps and have good
solubility in fats and oils
Vitamin C(ascorbic acid): It
functions as an antioxidant by
forming double bonds and
scavenging oxygen.
THANK YOU