Food ingredients and additives

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Food labelling, ingredients
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The UFS Food Labelling Guide 2012 is published by:
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Every day you use several types of ingredients to craft
your menus and prepare your dishes. Ingredient lists
provide useful information about what’s in your food.
Some ingredients are well known, such as tomato,
others are not.
Food ingredients
and additives
This chapter helps you to understand the different
ingredients mentioned on food labels, particularly
focusing on the unfamiliar ones, and making it easier to:
• Understand what they are, why they are used in foods
and how they are regulated for safe use.
• Answer guest questions about food ingredients in the
dishes and menus you serve in your establishment.
• Comply with local legislation.
Chapter 3 Food ingredients and additives

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Food ingredients
With a few exceptions,* all pre-packed foods must be labelled
with their ingredients. The ingredient list can be found after
the word ‘ingredients’ on the product label and lists all
ingredients in descending order of their weight. Some
ingredients which characterize a food are also given with
the percentage. This allows comparison of foods from
different manufacturers so that consumers can make
an informed choice.
*Example: Foods consisting of only 1 ingredient, for example
black tea, do not need to give a list of ingredients.
Ingredient list
The ingredient list shows any
ingredient in the food, including
added water, food additives and
compound ingredients (those
ingredients that are themselves
made up of two or more
ingredients, e.g. sausages), in
descending order of their weight.
Ingredients: Maltodextrin,
flavouring, corn flour, sugar,
starch, hydrolysed vegetable
protein, salt, flavour enhancers
(E631, E627, E920), onion powder,
vegetable oil (palm fruit)(contains
antioxidant TBHQ), colourant
(E150d), thickener (E412), garlic
powder, yeast extract.

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There is always a reason for using
an ingredient in foods. Because
consumers need to be informed
about the ingredients which have
been used, every ingredient is
identiﬁed in the ingredient list
with its name. Some substances
may cause allergic reactions
when consumed by susceptible
consumers. These substances are
always mentioned in the ingredient
list even if they are part of a
compound ingredient (e.g. milk
as part of a ﬂavour).
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The table below contains some ingredients
which are not commonly known.
Ingredient Description Can be found in
Allspice
This is a plant with a strong aroma. The berries
of this plant are often used in the English, Dutch and
American kitchen for meat, stews and sauces.
Allspices paste is often used in the red filling
of olives.
Meat, stews,
sauces, olives.
Amylose
A carbohydrate consisting of a lot of glucose
molecules forming a long chain. It’s one of the
two main components of starch.
Baked goods,
bread, chips.
Caffeine or
Guaranine
A substance found naturally in many plants,
especially in coffee, tea and cocoa. Caffeine is a
well-known stimulant which improves attention
and alertness at low to moderate doses.
Coffee, cola,
energy drinks,
chocolate,
black tea, ice tea.
Casein
The name for a family of related proteins commonly
found in milk from all mammals. Casein is the
protein that precipitates from milk when curdled
with rennet, it is the basis for making cheese.
Cheese, quark,
products
containing
cheese, cheese
ﬂavours.
Dextrose/
Glucose
A simple sugar (monosaccharide), consisting of
the one sugar molecule called glucose/dextrose.
Fruit, honey,
candy, baked
goods, soft drinks.
Gelatin
Natural protein which derives primarily from animal
by-products such as bones and hides. It is considered
as food and usually available in powder and sheet
form. Gelatin has a variety of uses. Important
properties of gelatin in food are: gel formation,
binding of water, formation of texture, use as a
thickening agent, formation and stabilization of
emulsion, formation and stabilization of foam.
Desserts,
marshmallows,
confectionery,
dairy products
and many others.
Glucose syrup
A solution (up to 80%) of glucose, maltose and higher
sugars in water. Starch from wheat, corn, potato or
any other plant can be used for this purpose.
Confectionery,
candy, baked
goods, jams.
Gluten
A protein found in wheat (all forms including durum,
semolina, spelt, kamut, einkorn and faro) and other
cereals like rye, barley, oat.
Bread, biscuits,
baked goods,
pasta, soups,
sauces.
High fructose
corn syrup
(HFCS)
Syrup obtained from corn starch with a high
concentration of fructose. Used as high intensity
sweetener. Also called glucose-fructose syrup.
Bread, baked
goods, breakfast
cereals, candy,
soft drinks.

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Ingredient Description Can be found in
Hydrolysed
vegetable
protein
A protein derived from a vegetable source, such as
maize, soy or wheat, which has been broken down
into its amino acid components. It has a meaty
flavour and is widely used in savoury products
for flavouring purposes.
Soups and sauces,
chips, pizza, meat
products.
Invert sugar
Invert sugar is a mixture of glucose and fructose.
It is obtained by breaking down sucrose into these
components. Invert sugar produces a smoother
product.
Candy, baked
goods, some
syrup.
Lactose
The sugar found in milk, a combination of two
sugar molecules (galactose and glucose).
Dairy products,
baked goods.
Maltodextrin
Maltodextrin is a carbohydrate produced by
the break-down of starch (from corn, wheat or
potato). It has a low level of sweetness, largely flavour
neutral and quite water-soluble. Used particularly as
a carrier for sensitive or soluble substances such as
extracts or spices and bulking and thickening agents.
Pudding powder,
coffee creamer,
candy and many
others.
Maltose
Also known as malt sugar. A carbohydrate
derived from starch consisting of two glucose
molecules (dissacharide).
Candy, beer, sport
drinks, bread.
Modified
starch
Products derived from starches (e.g. from maize,
wheat and potato) that have undergone one or more
chemical modifications to produce desirable
properties e.g. allowing it to function properly under
high heat during food processing.
Baked goods,
snacks, pudding,
soups, pie filling.
Saccharose/
Sucrose
A carbohydrate made of two sugar molecules
(glucose and fructose). Regular cane sugar or
beet sugar is chemically saccharose.
Sugar cubes, table
sugar, candy,
bakery goods, soft
drinks, many
other products.
Sodium
chloride
Chemical name for table salt.
Meat, ready-to-eat
meals, soups,
sauces, bread,
baked goods,
savoury snacks.
Whey protein
The proteins in whey, the watery part of milk
that remains after the casein is separated.
Light products,
cookies, chocolate
products, baby
nutrition.
Yeast extract
An ingredient that brings an intense, aromatic, spicy
mixture and also supports the flavour of the other
ingredients in a product. To produce yeast extract,
yeast proteins are broken down into a mix of smaller
protein parts and amino acids. This mix of proteins
provides yeast extract with its unique taste-delivering
qualities.
Gravy, stock,
ready to eat
meals, savoury
snacks, soups,
sauces.

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Additives
What are food additives?
Food additives are ingredients that are added to
foods to serve a specific function. Some additives
make the food taste better or sweeter (flavours,
flavour enhancers and sweeteners) or give colour
to the product (colours). Other additives make
the product thicker (thickeners) or prevent the
food from spoiling (preservatives).
Some food additives may have unfamiliar names
that sound complex and even chemical. But all
foods, even completely natural ones, consist of
chemical compounds that are found in nature.
Did you know?
Every food we eat is made up
of chemical compounds that
determine flavour, colour,
texture and nutrient value.

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Tomatoes may appear as if
they don’t contain chemical
compounds. However if we look
in more detail tomatoes contain
natural compounds, which at the
same time are authorised as food
additives, such as the colourant
lycopene (E160d), the antioxidant
ascorbic acid (E300), the ﬂavour
enhancer glutamic acid (E620) and
the acids – malic acid (E296) and
citric acid (E330).
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The use of food additives
Nowadays, we are demanding
more variety, choice and
convenience alongside higher
standards of safety and
wholesomeness at affordable
prices. To meet these guest and
chef expectations, modern food
technology uses food additives.
Food additives serve many
useful functions in food, so
there are different types of
food additives such as colours,
preservatives, antioxidants,
sweeteners, thickeners,
stabilisers and emulsifiers, as
well as flavour enhancers. The
second table gives you a short
description of the different
types of food additives. Detailed
information on each individual
additive can be found
in the Appendix.
Despite modern-day
associations, many food
additives have been used for
centuries. Our ancestors used
natural ingredients to optimize
their food. For example, they
used the sour juice of a lemon
to avoid fruits and vegetables
turning brown, egg yolks to
make emulsions of water and
oil, and added herbs and spices
to improve the flavour of foods.

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The main use of additives in foods are:
• To maintain or improve safety and quality.
• To improve or maintain nutritional value.
• To improve or maintain taste, texture and appearance.
Foods are impacted by many environmental conditions such
as temperature changes or air humidity which change their
original composition. Food additives help to maintain the
food quality and characteristics from farm to fork.
How are food
additives regulated?
Some people have concerns about
the safety of additives for health.
All food additives however must
have a demonstrated useful
purpose and undergo a rigorous
scientific safety evaluation before
they can be approved for use.
Which food additives at which
maximum level can be added to
a specific food product is regulated
as well.
At an international level, the safety
evaluation of additives is done by
JECFA (Joint Expert Committee on
Food Additives), an organisation
created by the Food and Agriculture
Organisation (FAO) and the World
Health Organisation (WHO). All
food additives which have been
found safe for use are numbered
by an INS code (International
Number System).
What’s an E-number?
An E-number signifies approval of an
additive by the European Union (EU). To
obtain an E-number, the additive must
have been fully evaluated for safety by
the European Food Safety Authority. The
E-number generally corresponds with
the INS code, but not always.
Good to know
On the product label, food additives are
listed in the ingredient list according
to their function and name or code e.g.
Thickener (pectin) or Thickener (E440).

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Adverse reactions to food
additives are not common, but
some people may be sensitive
to some preservatives, like
benzoic acid and some azo
colourants. The most common
food allergies are egg, ﬁsh, soy,
gluten, milk and nut/peanut
allergies, not additive allergies.
Additives and adverse reactions
Did you know?
Many food additives are derived from
natural sources, e.g. lecithin from soya
beans; others are from synthetic
sources, e.g. sodium salts of silicate.
Both are labelled with an E-number
in the ingredient list.

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The role of Unilever’s Safety and Environmental
Assurance Centre (SEAC) is to assure the safety
and environmental sustainability of Unilever
products, and the processes used to
manufacture them.
Safety and sustainability is designed into
technology early in the innovation process.
SEAC works with Research & Development
teams to understand the nature and scope of the
technology, how this will be incorporated into products and processes, and
how consumers will use the product. SEAC has a diverse range of scientific
expertise that is dedicated to providing risk assessments for the consumer,
occupational and environmental safety, and assessments of environmental
sustainability across the life cycle of products and processes.
For example, when Unilever develops or uses a new food additive (e.g.
Stevia) an expert safety risk assessment will be conducted. Risk assessment
is the process that SEAC uses to identify the hazard, quantify exposure and
thereby determine potential risk. SEAC has built extensive information
systems, scientific capability and experience over 50 years within Unilever.
Research findings are published in peer-reviewed journals and regularly
presented at international conferences and seminars.
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Types of food additives
Food additives are grouped by what they do. The types of
additives that you are most likely to come across on food
labels are summarized in the tables on the following pages.
Acids/Acidity regulators
What do they do?
Acids increase the acidity of products and/or add a sour taste.
Acid regulators are used to regulate the acidity or alkalinity
(pH-value) of a product which is important for processing and
food safety.
Why they are used
Citric acid is used in soft drinks, teas, juices, and other beverages
to create a slightly sour, refreshing flavour and balance sweetness.
Lactic acid can be used in dressings and salads to regulate the
acidity which is important for food safety.
Examples of uses
Beverages, baked goods, baking powder, frozen desserts,
dressings, salads, processed meat, dairy products.
Names found on
product labels
Citric acid (E330), lactic acid (E270), acetic acid (E260), malic acid
(E296), ammonium hydroxide (E527), sodium acetates (E262),
calcium acetate (E263).
Anti-caking agents
What do they do?
Prevent ingredients clumping together and forming lumps.
This ensures that products flow and mix evenly during production
and packaging. Anti-caking agents also ensure that ingredients
don’t clump together during storage.
Why they are used
Dry products, such as seasonings can clump together when
exposed to moisture during storage. Anti-caking agents prevent
food from absorbing moisture. They also ensure even mixing and
flowability for e.g. vegetable powders and spices.
Examples of uses
Baking powder, confectioner’s sugar, seasonings, spices,
vegetable powder.
Names found on
product labels
Calcium silicate (E552), silicon dioxide (E551), calcium
phosphate (E341).

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Bulking agents
What do they do?
Help to increase the volume of a product without contributing
significantly to the energy content (caloric value) or affecting
the taste.
Why they are used
Bulking agents can be used as diluents or carriers. They can
be used to increase the volume of an ingredient which is only
required in small amounts. For example flavours and colours
which are only required in small amounts in a product are
easier to dose by adding a bulking agent. They also can be used as
fillers in all kinds of products to increase the volume/weight
without having a significant impact on taste and caloric value.
Examples of uses Low calorie foods, cereals, meal replacements, bread, pastries.
Names found on
product labels
Oxidized starch (E1404), cellulose (E460), calcium phosphate (E341),
sodium carbonate (E500).
Antioxidants
What do they do?
React with oxygen in the air and prevent the oxidation of different
food components. This prevents undesirable colour changes (e.g.
browning), off-odours and off-flavours known as rancidity.
Antioxidants also protect the vitamins in food.
Why they are used
In margarines, rancid flavours can develop when they are exposed
to oxygen. Antioxidants prevent this.
Examples of uses
Fruit salads, beverages, oils, margarine, mayonnaise, beer, biscuits,
baked goods, cereals.
Names found on
product labels
Ascorbic acid (E300), citric acid (E330), tocopheroles (E306-E309),
sulphites (E221-E228), BHA (E320), Rosemary extract (E392).

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Emulsifiers
What do they do?
Make it possible to form or maintain a stable, homogeneous
mixture of two or more ingredients/phases which can normally
not be mixed (e.g. oil and water).
Why they are used
Oil and water normally don’t mix. By using an emulsifier both
substances can be mixed and form a stable, homogenous mixture
such as in mayonnaise.
Examples of uses
Mayonnaise, margarine, syrup, salad dressing, coffee creamer,
chocolate, ice cream, desserts.
Names found on
product labels
Lecithins (E322), mono- and diglycerides of fatty acids (E471),
polysorbates (E432-E436), polyglycerol esters of fatty acids (E475).
Firming agents
What do they do? Help maintain crispiness and firmness of fruits and vegetables.
Why they are used
Fruit and vegetables taste better when they are crispy. So firming
agents are added to keep the firmness and crispiness.
Examples of uses Processed fruits and vegetables.
Names found on
product labels
Calcium chloride (E509), calcium citrate (E333), calcium carbonate
(E170), calcium phosphates (E341), magnesium chloride (E511).
Flavour enhancers
What do they do? Enhance the existing flavour of food.
Why they are used
They are mainly relevant for savoury products as they add/increase
the mouthfeel and ‘umami’ taste of products. They help to
maintain a full Savoury taste despite salt reduction.
Examples of uses Sauces, soups, seasonings, savoury snacks, meat products.
Names found on
product labels
Glutamates (E621-E625[ MSG E621]), disodium guanylate (E627),
disodium inosinate (E631).

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Foaming agents and Anti-foaming agents
What do they do?
Foaming agents create foam during the industrial process
or the product use.
Anti-foaming agents reduce and stop a product foaming
during the industrial process and also during cooking and
product use.
Why they are used
Foaming agents can be added to beer to build foam.
Anti-foaming agents reduce and prevent the formation of foam
in situations where it is not wanted, e.g. producing soft drinks
or when frying with oil.
Examples of uses
Foaming agent is used in: Whipped cream, whipped desserts,
beer. Anti-foaming agent is used in: Jam, cooking oil, soft drinks.
Names found on
product labels
Dimethyl polysiloxane (anti-foaming agent) (E900).
Flour treatment agents
What do they do?
Improve the baking functionality of flour and dough. They are
used to increase the speed of dough rising and to improve the
strength and workability of the dough.
Why they are used
To avoid a bread becoming unstable after it’s been baked
and raised.
Examples of uses Breads and other baked goods.
Names found on
product labels
Ammonium sulphate (E517), L-cysteine (E920).

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Gelling agents and Thickeners
What do they do?
Gives food the right texture and has an impact
on the ‘mouth feeling’.
Gelling agents give texture to a product through
formation of a gel.
Thickeners increase the viscosity of a product without
substantially modifying its other properties.
Why they are used
A dessert can get its structure by adding a gelling agent
or a thickener.
Examples of uses
Soup, sauce, jus, custard, jam, frozen desserts, ice cream, dairy
products, pudding, salad dressings, mayonnaise, meat products.
Names found on
product labels
Alginates (E401-405), sodium alginate (E401), Arabic gum (E414),
carrageenan (E407), xanthan gum (E415), locust bean gum (E410),
guar gum (E412), konjac flour (E425), pectin (E440), Agar (E406),
cellulose (E460), tragacanth (E413).
Food colours or Colouring agents
What do they do? Add or restore the colour in a product.
Why they are used
Beta-carotene is an orange-yellow colour found in plants such
as carrots which is used as colourant in margarine.
Caramel colours are used to add the brown colour to dark Roux.
Examples of uses
Candy, beverages, baked goods, cheese, dry soups, dry sauces,
seasonings, margarine.
Names found on
product labels
Annatto (E160b), caramel colours (E150a-d), carotenes (E160a-e),
Indigotine (E132), brilliant blue (E133), allura red (azo dye) (E129),
erythrosine (E127), tartrazine (azo dye) (E102).

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Preservatives
What do they do?
Prevent spoilage of food due to micro-organism such as fungi,
bacteria, yeasts and moulds and therefore help to ensure
food safety.
Why they are used
While the high sugar content of conventional jam prevents
micro-organisms from growing, energy-reduced jam doesn’t have
a long shelf life. A preservative extends its shelf life by decreasing
the growth of micro-organisms.
Examples of uses
Fruit sauces, cured meat, baked goods, margarine, dressing,
snack foods, wine, processed cheese, energy-reduced jam.
Names found on
product labels
Benzoate (E211-E219), sulphur dioxide (E220), sulphites
(221-E228), nitrite (E249-E250), calcium propionate (E282),
potassium sorbate (E202).
Humectants
What do they do?
Prevent products from drying out as they help products
to retain the water.
Why they are used
Shredded coconut stays moist and marshmallows stay soft
because of an added humectant.
Examples of uses Marshmallows, shredded coconut, confectioneries, soft candies.
Names found on
product labels
Sorbitol (E420), glycerine (E422).
Glazing agents
What do they do?
Give a shiny appearance to the external surface of products
or provide a protective coating.
Why they are used
A candy that is dull isn’t as attractive as one that shines.
A glazing agent provides a nice shine on the product.
Examples of uses Pastries, cakes and confectioneries, dry fruits.
Names found on
product labels
Carnauba wax (E903), beeswax (E901).

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Sequestrant
What do they do?
Form complexes with metallic ions. They improve the quality
and stability of the food and act as a kind of preservative.
Why they are used
Sequestrants react with trace metals such as copper, iron and
nickel which can degrade food stuffs by initiating the oxidation
of fats. Sequestrants form complexes with these metals and,
thereby prevent the degradation of food.
Examples of uses Mayonnaise, dressings, canned food, liquid sauces and soup.
Names found on
product labels
EDTA (E385), Glucono delta-lactone (E575), Sodium gluconate
(E576), Potassium gluconate (E577).
Propellant gases
What do they do? Create pressure in a product which expels the food stuff.
Why they are used
Whipped cream wouldn’t come out an aerosol without the help
of gas. This gas creates pressure when you press the button.
Examples of uses Oil cooking spray, whipped cream.
Names found on
product labels
Carbon dioxide (E290), nitrous oxide (E942).
Raising agents
What do they do?
Release gas and thereby increase the volume of a dough or
batter.
Why they are used
The raising agent releases gas (usually carbon dioxide) in the
dough which helps to raise the volume of bread during baking |
and results in a light and soft, sponge like texture.
Examples of uses Bread and other baked goods.
Names found on
product labels
Sodium carbonate (E500), calcium phosphate (E341), calcium
carbonate (E170).

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Sweeteners
What do they do?
Provide sweetness to a product.
In general sweeteners are used to replace sugar, i.e. they don’t
increase the energy content of the product significantly.
Why they are used
More and more people use light products to consume less
calories. Sweeteners can be used as a solution as they add
sweetness to a product without increasing the energy content
significantly.
Examples of uses
Light products like beverages, replacement of table-top sugar,
energy-reduced candy.
Names found on
product labels
Saccharin (E954), cyclamate (E952), aspartame (E951),
acesulfame-K (E950), sucralose (E955), Isomalt (E953).
Stabilizers
What do they do?
Help maintain the physical and textural properties of food stuffs
through their production, transport, storage and cooking.
Why they are used
Mayonnaise made of oil and watery ingredients will split
after a while. A stabilizer prevents this from happening.
Examples of uses
Frozen desserts, dairy products, salad dressings, margarine,
mayonnaise, sauces, meat products.
Names found on
product labels
Phosphates (E339-E343), calcium sulphate (E516), agar (E406),
sorbitol (E420), pectin (E440), Arabic gum (E414), EDTA (E385),
locust bean gum (E410).

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Glossary
Additive
Additives are substances that are
added to foodstuffs for technical
reasons, to improve their quality
or to achieve certain properties
or effects.
Chemical
All foods, living matter and,
indeed, our bodies themselves are
made up of chemicals. Even water
is a chemical. Every substance
has its own speciﬁc molecular
composition, also called the
chemical structure. This name is
often confused with a non-natural
process of creating a substance.
But even natural substances have
a chemical name and structure.
For example the chemical name
of vitamin C is ascorbic acid.
E-number
Is a number identifying chemical
compounds which have been
approved as food additives.
E-numbers make it possible
to identify any additive in any
country within the European
Union, regardless of the language
spoken in that country – the E
stands for Europe. For example,
E160c denotes the colouring,
paprika extract. Code numbers
use less space on labels than full
names of additives.
EFSA
The European Food Safety
Authority (EFSA) is Europe’s food
safety watchdog. Its task is to
scientiﬁcally assess the risks
associated with the food and
animal food chain, helping to
ensure that Europe’s food is safe.
EFSA plays a key role in the safety
evaluation of food additives.

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FAO
The Food and Agriculture
Organization of the United Nations
(FAO) leads international efforts
to defeat hunger. Achieving food
security for all is at the heart of
FAO’s efforts – to make sure people
have regular access to enough high-
quality food to lead active, healthy
lives. As a knowledge organization,
FAO creates and shares critical
information about food, agriculture
and natural resources in the form
of global public goods.
INS code
On a worldwide level, the Codex
Alimentarius, a joint WHO/FAO
organisation, has prepared the
International Numbering System
for Food Additives (INS), which
provides an agreed international
numerical system for identifying
food additives (a system similar to
the E-numbering system in the EU).
Only those additives that have been
evaluated by the JECFA (the Joint
FAO/WHO Expert Committee on
Food Additives) are included.
JECFA
This is the abbreviation for Joint
Expert Committee on Food
Additives. An important task of this
committee, created by the FAO and
WHO, is to evaluate food additives.
Nature identical
A nature identical additive is an
additive which is man-made (by a
chemist) but has the same chemical
structure/composition as the
natural counterpart. For example,
vitamin C or ascorbic acid may be
derived from an orange or produced
in a laboratory. Our bodies do not
make any difference between
nature identical or natural.
pH-value
The pH of a food is the measure of that
product’s acidity. The pH-scale ranges from
0 to 14. When the pH-value is below 7, the
product will taste sourer. The lower the
value the more sour the taste of the
product and vice versa.
Pigment
A substance or material used as a
colouring/ used to give colour to a product.
The colouring principles of natural foods
are called pigments.
Salts
Salt is not only the salt you sprinkle over
your food. There are many different salts.
It’s a collective name for chemical
compounds containing metals (like
sodium, calcium and magnesium) and
non-metal atoms (like oxygen and
chloride). For example there is magnesium
salt or calcium salt. The salt you sprinkle
over your food is mostly sodium chloride,
a sodium salt.
Synthetic/Artiﬁcial
Synthetic means that it’s not made by
nature, but man-made. Some additives
are manufactured from natural sources
such as soybeans and corn, which provide
lecithin to maintain product consistency.
Other additives are not found in nature
and so are man-made. Whether an additive
is natural or artiﬁcial has no bearing on
its safety.
WHO
The World Health Organisation focuses
on the health of all United Nation
countries. It’s responsible for maintaining
health, carrying out studies of health,
new standards for food and production
processes, and much more.

48
FAQs
What are the ingredients in this dish?
• Every day you use several fresh ingredients and products to prepare your
dishes. The ingredients in a speciﬁc dish are all the items listed on the
ingredient lists of the products and ingredients used. For example, if you
prepare a dish with steak, sauce, baked potatoes and green beans, you can
see in the ingredient list on the packaging of each packed product
what is in it.
• Fresh ingredients often don’t have an ingredient list. In this case just
include the name of the ingredient.
• To be able to answer this question, it’s crucial to know the ingredients
in your dishes. To write your own ingredient declaration for your dishes,
use the easy step plan on page 21.
Do your dishes contain any preservatives?
• Preservatives are additives that prolong the shelf life of foodstuffs by
protecting them from micro-bacterial spoilage. They kill off micro-organisms
such as bacteria, yeasts and moulds, or inhibit their growth or reproduction.
Food preservation methods, such as curing and dehydration, have been used
for centuries to guarantee the safety and quality of many foodstuffs for a set
period of time.
• The safety and use of preservatives is strictly regulated and monitored
by local government and global regulatory bodies. Preservatives are only
permitted as additives for foodstuffs if they are harmless to health and it
is technically necessary to use them.
• To check whether your dishes contain any preservatives, check the labels
of the products you use.
Below are some frequently asked questions by
guests concerning food ingredients and additives.

49
Do your dishes contain any additives?
• Additives are substances that are added to foodstuffs for technical reasons,
to improve their quality or to achieve certain properties or effects. Adding
additives to foodstuffs can make them safer by protecting them against
micro-organisms or improving their sensory properties.
• All food additives must be approved by authorities and strict limits are
put on the amount and types of additives used in foods. The media often
attributes ‘allergenic’ effects to additives, however adverse reactions to
additives clearly play a less significant role than allergies and low tolerance
reactions to natural foodstuffs such as milk protein, lactose, gluten and eggs.
• As chefs you regularly use, for example, baking powder as a raising agent.
This is an example of an additive.
• To know which additives are present in your dishes, check the ingredient
lists of the packed products and ingredients you use. On the product label,
food additives are listed in the ingredient list according to their function
and name or code e.g. Thickener (pectin) or Thickener (E440).
Do you use any flavour enhancers in your dishes, such as MSG?
• Flavour enhancers are additives that enhance the flavour of foodstuffs
without having any pronounced flavour themselves.
• MSG is one of the most well-known flavour enhancers. MSG stands for
monosodium glutamate, the sodium salt of glutamic acid, which is a natural
amino acid found in most foods. Mushrooms, tomatoes and parmesan
cheese have high levels of glutamate, and these are foods often used for
their flavouring properties. MSG has flavour enhancing properties and has
been in use for a long time. It has the specific flavour of ‘umami’, a savoury
and meaty taste.
• MSG is a food additive affirmed as safe by the EU, FAO/WHO and by the
FDA in the US. The amount of MSG that is added to food is normally in
amounts similar to that found naturally in food. Some individuals have
reported headaches and nausea with high intakes of MSG, symptoms that
disappear within a couple of hours. These perceived effects may be due to
the food itself, with strong spices used in these dishes. There is no known
MSG allergy.
• To check whether MSG is an ingredient in your dish, please check the
labels of the products you use.

242
Data sources
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E. Whitney; S. Rady Rolfes. Understanding
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COMMISSION REGULATION (EU) No 1129/2011
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a Union list of food additives http://eur-lex.
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do?uri=OJ:L:2011:295:0001:0177:En:PDF
Dietary requirements
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publications/P0302/P03022010.pdf [Retrieved
23rd July 2010]

243
The Vegetarian Society, 2012. Food – Help for
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aspx?pid=506 [Retrieved 4th December 2012]
The British Diabetic Foundation, 2012. Caring
for People with Diabetes. [Online] http://www.
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The American Heart Association, 2012. Getting
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heart.org [Retrieved 4th December 2012]
Nutrition Education Services – Oregon Dairy
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Islamic Food and Nutrition Council of America,
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ifanca.org [Retrieved 4th December 2012]
KIR Kosher Food Certification, 2012. What
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Nutrition table
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Symbols and logos
Heart and Stroke Foundation South Africa,
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SASSI – The Southern African Sustainable
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Marine Stewardship Council, Certified
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Fairtrade Label South Africa, 2012. What is
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za [Retrieved 15 November 2012]
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Storage
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244
Storage continued...
Answers Corporation, 2012. Is it safe to eat expired
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chow.com/topics/276180

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