Readers will come to know some basics of the legitimacy of Food Additives.

1. “Understanding the Legitimacy of Food Additives, Common Food
Additives, Applications, and their acceptable daily intake (ADI) "
An assignment by
Md Shahjahan Kabir
STUDENT ID: 1807053
SESSIONS: 2024
SEMESTER: January- June 2024
Submitted to
Most Jesmin Akhter
Associate Professor
Department of Food Processing and Preservation
Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200
Department of Food Processing and Preservation
HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY,
DINAJPUR 5200.

2. “Understanding the Legitimacy of Food Additives, Common Food Additives, Applications,
ADI, and Health Impacts"
Introduction
In the modern food industry, the term "food additives" has become a prevalent topic of discussion
and concern among consumers, health professionals, and regulatory bodies alike. These additives,
encompassing a wide range of substances, serve various functions in food processing, preservation,
flavor enhancement, and appearance improvement. However, their presence in the food supply
chain has raised questions regarding their safety, necessity, and potential health impacts.
Understanding the legitimacy of food additives entails a comprehensive examination of their roles,
regulations, safety thresholds, and implications for human health.
Food additives refer to substances intentionally added to food during production or processing to
fulfill specific technological purposes. These purposes may include extending shelf life, enhancing
taste or texture, maintaining nutritional content, or improving appearance. Over the years, the use
of food additives has become integral to the food industry's operations, facilitating mass
production, distribution, and consumption of a diverse array of food products. Common food
additives encompass a broad spectrum of compounds, including preservatives, colorants, flavor
enhancers, stabilizers, emulsifiers, and sweeteners, among others. Each additive serves a distinct
function, contributing to the overall quality, safety, and marketability of food products. For
instance, preservatives like sodium benzoate and sorbic acid inhibit microbial growth, thereby
preventing spoilage and extending product shelf life. Meanwhile, colorants such as carotenoids
and chlorophyll impart vibrant hues to foods, enhancing their visual appeal.
The application of food additives spans across various food categories, ranging from processed
snacks and beverages to baked goods, dairy products, and condiments. In processed meats, for
instance, additives like nitrites and nitrates play a crucial role in preventing bacterial contamination
and preserving product freshness. Similarly, emulsifiers such as lecithin and mono- and
diglycerides facilitate the uniform dispersion of fat in products like mayonnaise and salad
dressings, ensuring a smooth texture and stable consistency.

3. Regulatory agencies worldwide, such as the U.S. Food and Drug Administration (FDA) and the
European Food Safety Authority (EFSA), closely oversee the use of food additives to ensure their
safety and compliance with established standards. One key aspect of regulatory oversight is the
establishment of Acceptable Daily Intake (ADI) levels for individual additives. ADI represents the
maximum amount of an additive that can be consumed daily over a lifetime without posing any
appreciable health risk. Regulatory bodies determine ADI values based on extensive toxicological
studies and risk assessments, considering factors such as body weight, exposure levels, and
potential cumulative effects. Despite regulatory efforts to safeguard consumer health, concerns
persist regarding the health impacts of certain food additives. Critics argue that prolonged exposure
to additives like artificial sweeteners, flavor enhancers, and certain preservatives may contribute
to adverse health outcomes, including allergies, metabolic disorders, and carcinogenesis.
Moreover, controversies surrounding the safety of specific additives, such as the debate over the
potential neurotoxicity of monosodium glutamate (MSG), underscore the complexity of assessing
their long-term health effects.
This assignment paper aims to delve deeper into the legitimacy of food additives by exploring their
common types, applications, regulatory frameworks, ADI values, and potential health impacts. By
critically examining the scientific evidence and regulatory mechanisms governing food additives,
we can better understand their role in the food supply chain and make informed decisions regarding
their consumption and regulation. Ultimately, achieving a balanced perspective on food additives
is essential for ensuring both food safety and consumer confidence in the modern food system.
The Concept of Food Additives
The “Food Safety Law” defines food additives as “any synthetic compound or natural substance
added to a food to improve its quality, color, fragrance, and flavor, or meet the needs of
preservation, freshness, and processing.” The Codex Alimentarius defines food additives as “any
non‐nutritional substance not normally consumed as food itself and not normally used as a typical
ingredient of food, the intentional addition of which to food for a technological purpose in the
manufacture, processing, preparation, treatment, packaging, transport or storage of such food
results in its or its by‐products becoming a component of or otherwise affecting the characteristics
of such foods.” The European Union definition for food additives is “any substance intentionally
added to a food during the process of manufacture, processing, preparation, treatment, packaging,

4. transport or storage for a technological purpose.” In the United States, food additives are defined
as “any substance or a mixture of substances not normally used as a basic ingredient of food exists
during the process of production, processing, storage and packaging.” The definition of food
additives in Japan is “any substance added to a food to mix, infiltrate or for other purposes during
the process of production, namely food processing, for a preservative purpose.” Food additives
generally have the following three characteristics:
(a) they are the substances added to food and cannot be consumed alone as food,
(b) they include synthetic substances as well as natural substances and
(c) the purpose of addition is to improve the quality, color, fragrance, and flavor of food, and to
meet the demands of preservation, freshness, and processing.
The Functional Classification of Food Additives
China’s “Hygienic Standards for the Use of Food Additives” divides additives into 23 types,
according to their various functions: acidity regulators, anti‐caking agents, defoaming agents,
antioxidants, bleach, leavening agents, chewing gum base, colorants, color fixatives, emulsifiers,
enzyme preparation, flavor enhancers, flour treatment agents, coating agents, humectants, nutrient
supplements, preservatives, stabilizing agents, coagulants, sweetening agents, thickening agents,
food spices and food industry processing aids.
The Effects of Food Additives
To ensure the quality of the product during processing, all foods must contain suitable additives
based on the product features. Food additives play an important role in the following aspects
employed in the food industries:
1) Improve and enhance the quality and sensory properties of food. Food color, fragrance, flavor,
shape, and texture are important indicators of quality. Some unit operations during food processing
can easily cause the decline of food sensory quality. According to the “Standards for the Use of
Food Additives,” adding appropriate colorants, color fixatives, edible flavors, thickening agents,
emulsifiers, quality improvers, and such can improve the sensory quality of food and meet the
requirements of customers for food flavor and taste.

5. 2) Maintain and improve the nutritional value of food. Some nutrients in food can be easily
changed during processing and storage by adding food preservatives or antioxidant preservatives
during the process of food production by the relevant provisions. In addition, they can prevent
oxidation and deterioration, avoid nutrient loss, and play an important role in maintaining food
nutrition. Adding nutrient enhancers to the food can improve the nutritional value of the food itself,
prevent malnutrition, and promote nutritional balance to improve the level of people’s health.
3) Maintain food safety and prolong the shelf life of food. Food additives play a significant role in
maintaining food safety and prolonging the food’s shelf life. Within the scope of the world today,
the top food safety problem is a disease caused by pathogenic microbial contamination of food.
Many foods without preservative measures decay soon after leaving the factory, causing serious
harm after consumption. The usage of preservatives, antioxidants, and anti‐staling agents can
prolong the food shelf life and guarantee inherent quality during the warranty period.
4) Facilitate food processing, storage, and transportation. Food additives can satisfy the needs of
lubrication, defoaming, leaching, and stability, as well as solidification in the process of food
production.
5) Meet the needs of different people. All kinds of sweetening agents are born of necessity to meet
the demands of diabetics who cannot eat sucrose. In infant growth and development, a variety of
nutrients are needed. Therefore, formulas with minerals and vitamins have been developed.
The Application History of Food Additives
The employment of food additives has a long history within the world. The earliest records of
adding pigments to food can be traced back to ancient Egypt, around 1500 BC, where local candy
makers employed natural extracts to improve the color and luster of their candies. Around 300–
400 BC, people began to artificially dye their wine. By the middle of the nineteenth century, people
added a spice called saffron to certain foods for decorative purposes. The history of the earliest
employment of food additives in China can be traced back to the Dawenkou culture period 6000
years ago when the brewing method was generally known. Around 2700 years ago, the invertase
in Saccharomyces cerevisiae was used as a kind of food additive for brewing purposes. The
employment of natural pigments in food also appears in earlier records in such ancient books as
Shen Nong’s Herbal and Bencao Tujing, which recorded the use of gardenia dyeing. Red koji rice

6. was used in wine brewing during the Han Dynasty. The history books said that “the South people
made wine with unique color and taste.” The Qi Min Yao Shu, written by Jia Sixie, an agricultural
scientist of the Northern Wei Dynasty (sixth century AD), recorded the method of extracting
natural pigments from plants. The employment of cinnamon to enhance aroma began in the Zhou
Dynasty. The traditional Chinese tofu solidifier – bittern was applied around the time of the Eastern
Han Dynasty. The Food Sutra and Qi Min Yao Shu of the Northern Wei period exactly recorded
the solidification of soya-bean milk using bittern and gypsum. The Food Sutra recorded that people
employed fermentation technology for the first time in steamed bread‐making in the Wei Jin
period. At the same time, sodium carbonate was added to dough to promote dough fermentation.
Since the Southern Song Dynasty, twisted dough strips have been considered attractive and
affordable food on the breakfast table.Aformula of “one alum, two alkali, three salt” was recorded,
in which “one alum” means alum, chemically called aluminum potassium sulfate, while “two
alkalis” refers to trona and sour dough, chemically called sodium carbonate and sodium
bicarbonate, respectively. The volume of science and technology in the Song Dynasty History
recorded that nitrite, as an antiseptic and for color development of meat products, was used in the
production of bacon during the Southern Song Dynasty and was introduced to Europe in the
thirteenth century. The Sui Wendi era (AD 541–604) saw the invention of waxed yellow-orange
preservation technology. Kimchi, with a history spanning thousands of years, employed food
additives during its manufacturing process. In contemporary society, many places still retain the
production of red yeast rice wine and spiced pork inherited from ancient traditions, which
embodies the wide application of food additives in ancient China. The earliest food additives were
mostly derived from natural substances. The earliest chemical synthesis of food additives
happened in 1856 when W. H. Perkins, a British chemist, obtained aniline purple dye (mauveine)
from coal tar, which replaced the former use of natural pigments in a very short period. By the end
of the nineteenth century, the rapid development of the chemical industry truly contributed to the
modern food additives industry. For instance, the Monsanto company invented saccharin in 1901,
and Japanese chemists successfully extracted sodium glutamate, namely Ajinomoto from seaweed
in 1908.

7. Table: Common Food Additives with E number, their legitimacy, ADI, and uses
Classification Name E-Number Legislation ADI Most Used Food
Antimicrobial Benzoic acid E210 Code of Federal Regulations21
Sec.184.1021
5mg/kg bw beverages, syrups, fruit salads, icings, jams, jellies
Sodium benzoate E211 Code of Federal Regulations21
Sec.184.1733
5mg/kg bw carbonated drinks, sauces, mayonnaises, margarines,
tomato paste, and fruit preserves
Sorbic acid E200 Code of Federal Regulations21
Sec.182.3089
25mg/kg bw cheese, bakery products, fruit juices, beverages and
salad dressing
Sodium sorbate E201 Code of Federal Regulations21
Sec.182.3089-Not approved in the
EU
25mg/kg bw cheese and baked goods
Potassium sorbate E202 Code of Federal Regulations21
Sec.182.3640
25mg/kg bw cheese, wine, yogurt, dried meats, apple cider,
dehydrated fruits, soft drinks and fruit drinks, and
baked goods.
Sulfites E220–E228 Code of Federal Regulations21
Sec.182.3616,3637, 3739,3766,3798
0.7mg/kg Alcoholic/non-alcoholic beer, cider, wine
Sodium nitrite E250 Code of Federal Regulations21
Sec.172.175
0.1mg/kg bw cured meats, bacon, sausage, ham and smoked fish
Antioxidant Propyl gallate (PG) E310 Code of Federal Regulations 21
Sec.184.1660
1.4 mg/kg bw cosmetics, and pharmacies as an antioxidant
tert-butylhydroquinone
(TBHQ)
E319 Code of Federal Regulations 21
Sec.172185
0.7 mg/kg bw soybean oil
Butylated hydroxy
anisole (BHA)
E320 Code of Federal Regulations 21
Sec.172.110
0.5 mg/kg bw edible oils, fats, and ice creams

8. Butylated
hydroxytoluene (BHT)
E321 Code of Federal Regulations 21
Sec.172.115
0.05 mg/kgbw chewing gum, active dry yeast, frozen convenience
foods, prepared cereal products,
Sweeteners Saccharin E954 Code of Federal Regulations 21
Sec.180.37
5mg/kg bw diet carbonated soft drinks
Aspartame E962 Code of Federal Regulations 21
Sec.172.804
40mg/kg bw Diet Coke, Trident gum and tabletop sweeteners like
NutraSweet and Equal
Stevia E960 GRASNo.000468 4mg/kg bw cookies, cakes, and pastries
Stabilizers Alginates E400–E404 Code of Federal Regulations 21
Sec.184.1011
- sauces, salad dressings, thickening fruit drinks
Carrageenan E407 Code of Federal Regulations 21
Sec.172.620
- whipping cream, chocolate milk, ice cream, sour
cream, cottage cheese, and children's squeezable
yogurt products
Pectin E440 Code of Federal Regulations 21
Sec.184.1588
- fruit preserves - jams and jellies - and gummy candy

9. Legitimacy of Food Additives: In the context of food additives, legitimacy refers to whether they
are safe for consumption and provide benefits to the food without posing significant health risks
to consumers. In the realm of food additives, legitimacy is a crucial factor that revolves around the
safety and efficacy of these substances. Legitimate food additives are those deemed safe for
consumption by regulatory bodies like the FDA (Food and Drug Administration) or EFSA
(European Food Safety Authority). These additives undergo rigorous testing and scrutiny to ensure
they pose minimal risk to human health. Moreover, legitimate additives are expected to confer
benefits to food products, such as enhancing flavor, texture, or shelf life, without introducing
significant health hazards to consumers. Maintaining legitimacy in the realm of food additives is
essential for safeguarding public health and consumer trust in the food industry.
How to Establish the Legitimacy of Food Additives:
1. Regulatory Approval: Before a food additive can be used in food production, it must
undergo regulatory approval by governmental agencies such as the Food and Drug
Administration (FDA) in the United States or the European Food Safety Authority (EFSA)
in the European Union. These agencies assess the safety of additives based on scientific
evidence and set maximum allowable levels for their use.
The Regulation and Development of Food Additives in the US
The United States is the leading producer and user of food additives worldwide and the
production values and variety of food additives rank first in the world. In terms of
production, sales, and employment within the food additive industry, the United States has
a set of systematic and well‐established management methods. In terms of risk assessment,
standard setting and regulation of food additives, the United States also has strict rules. The
US Food and Drug Administration (FDA) is responsible for the management of food
additives. The “Federal Food, Drug, and Cosmetic Act” (FD&C) of 1938 endows the FDA
with the right to manage food as well as food ingredients. In the United States, the
specifications of food additives must conform to the requirements of the Food Chemicals
Codex (FCC). The code, to evaluate the quality of food additives for FDA, is an important
basis of the standards and is quasi‐legal in the United States. The United States issued the

10. FCC (I) for the first time in 1966, and it has been supplemented and amended five times,
with the latest version (V) being formally promulgated in 2004. The FCC is the
authoritative standard for the food additive industry and has been widely accepted
internationally. Many food manufacturers regard the FCC standards as the basis for their
production and processing. In terms of approval and supervision of food additives, the
“Food and Drug Administration Law” stipulates that before the employment of additives,
the user must put forward an application and can only use them after a complex,
cumbersome approval process. This not only ensures the safe use of food additives but also
increases the cost of usage and prompts the food additive producers to observe the law.
Although America approves the widest variety of additives worldwide, it has strict rules
over the dosage and purpose of food additives. Iron oxide can only be allowed to appear in
cosmetics in the United States. In many other countries, it can be used as a food colorant.
Fumaric acid calcium, which has its use limited in New Zealand, cannot be used in food
flavorings in the US because its manufacturer failed to get effective approval. Government
regulation ensures that the producers strictly implement the national standards when
carrying out the actual production to effectively guarantee food security for the people.
The Regulation and Development of Food Additives in the EU
The EU divides food additives into 26 classes and has specialized agencies, special laws,
and regulations to supervise food additives. The European Directorate General for Health
and Consumer Protection (DG SANCO) is responsible for the application and approval of
food additives. The European Scientific Committee for Food (SCF) is responsible for the
safety assessment of food additives. The EU legislation adopts a “mixed system” on food
additives, namely working out the laws and regulations on food additives using scientific
evaluation and consultation that can be accepted by all members and then publishing the
list of service conditions and usage limits for food additives. In addition, the EU requires
that food manufacturers must list all food additives on food labels in order of descending
weight and cannot mark the major categories generally. Food additives must appear in the
most conspicuous place on the packaging and be indicated with bold‐faced letters that
cannot mislead consumers. With the development of the food industry and investigation,
the EU revises and modifies the management rules and standards on food additives

11. constantly. A new list of food additives came into effect on June 1, 2013, which specified
that only the food additives listed on the positive list could be put into use in certain
conditions. The list played a significant role in strengthening consumer protection and
providing food production enterprises with a clearer production standard. Regulation
178/2002 of the European Parliament and Council was formally issued in 2002 and revised
in 2003. This law is the most important food law in the EU, where food additives is a hot
field. The law provides the basis for ensuring the quality and usage safety of food additives.
The Regulation and Development of Food Additives in the UK
The Food Standards Agency regulates and manages the usage standards for food additives
and establishes an information disclosure system, which stipulates that when the
employment of certain food additives is controversial, the Food Standards Agency will
reveal the different views from various institutions and establish a list showing the
companies who voluntarily ban such food additives. When the authority releases the
information, consumers can choose whether to buy the food or not autonomously.
Therefore, the health hazards brought by such additives can be effectively circumvented.
The British Government stresses that the public has a right to know the employment of
additives in the food they select and specifies that food additives must be listed on food
labels and potential allergens also need to be indicated on the outer packages. Such
supervision patterns greatly reduce the public’s fear of food additives. At present, all the
countries are working to develop new food additives, especially functional food additives.
To meet the different needs of customers, a variety of new products have appeared, and the
food additive industry is full of prosperity and vitality. Britain, for example, developed
polyphosphate, which can be used as a buffering or chelating agent in food and acts as an
antioxidant in fruit juice, as well as other carbonated drinks because it can effectively
control the pH of the finished products. A food company in the United States extracted beet
fiber from beet pulp, which was employed in baked food and bread because it has low
calories, light color, and flavor, and will not affect the taste or color of the finished products
or their shelf life. The Frito‐Lay company in the US exploited α‐hydroxy acid glycol ester
in a recipe that can endow more crunch on potato and corn chips, as well as other
recreational foods.

12. 2. Scientific Research:
The safety evaluation of food additives is a rigorous process guided by scientific studies aimed at
assessing their potential health effects. These evaluations encompass a range of parameters
including toxicity, allergenicity, and carcinogenicity among others. Such assessments are crucial
to ensure that the additives used in food production do not pose any undue risk to consumers.
To evaluate the safety of food additives, researchers typically conduct comprehensive experiments
and trials. These studies may involve both in vitro and in vivo experiments to determine the effects
of additives on biological systems. For instance, toxicity studies are conducted to assess the
adverse effects of additives on various organs and physiological processes. These studies help
establish safe exposure levels, known as acceptable daily intake (ADI) or tolerable daily intake
(TDI), which are intended to protect human health.
Allergenicity assessment is another critical aspect of safety evaluation, particularly considering
the increasing prevalence of food allergies. Researchers investigate whether additives have the
potential to trigger allergic reactions in susceptible individuals. This involves various tests,
including skin prick tests and serum IgE assays, to identify allergenic properties.
Furthermore, carcinogenicity studies are conducted to evaluate the potential of food additives to
induce cancer. These studies are typically long-term and involve exposing animals to additives
over extended periods to observe any carcinogenic effects.
Overall, the safety evaluation of food additives is a multifaceted process that relies on scientific
evidence to ensure consumer protection. By conducting thorough assessments of toxicity,
allergenicity, and carcinogenicity, researchers strive to determine safe levels of exposure and
mitigate any potential risks associated with the use of food additives in the food supply chain.
Risk Assessment:
Regulatory agencies play a crucial role in ensuring the safety of food additives through rigorous
risk assessments. These assessments are comprehensive evaluations that involve various stages to
determine the potential health risks posed by the use of additives in food products. One primary
aspect of these risk assessments is the evaluation of consumer exposure levels to additives. This
involves analyzing data on dietary habits, consumption patterns, and population demographics to

13. estimate the amount of additives individuals are likely to consume. Understanding how frequently
and in what quantities people consume foods containing additives is essential for assessing the
potential health impacts.
Additionally, regulatory agencies consider the toxicological properties of additives, including their
chemical composition, potential health effects, and any available data on toxicity. This information
helps in understanding the potential risks associated with exposure to specific additives.
Furthermore, risk assessments also take into account factors such as vulnerable populations,
including children, pregnant women, and individuals with pre-existing health conditions. These
groups may be more susceptible to the effects of certain additives, and their dietary habits and
consumption patterns are carefully evaluated to ensure adequate protection.
Overall, regulatory agencies conduct thorough risk assessments to ensure that the use of food
additives remains within safe limits and does not pose unacceptable risks to public health. By
considering various factors such as exposure levels, toxicological properties, and vulnerable
populations, these assessments contribute to the establishment of regulations and guidelines aimed
at safeguarding consumer health and well-being.
Monitoring and Surveillance
Once food additives receive approval for use, regulatory agencies undertake a diligent process of
ongoing surveillance to monitor their usage. This meticulous oversight involves rigorous
inspections and analysis aimed at detecting any emerging safety concerns or adverse health effects
associated with their consumption. Regulatory bodies implement continuous evaluation protocols
to ensure that any potential risks are promptly identified and addressed, thereby maintaining the
safety of food products.
One of the primary mechanisms for monitoring food additives involves routine inspections of food
processing facilities. Regulatory agencies conduct these inspections to verify that manufacturers
are adhering to approved guidelines for the use of additives. These inspections may include checks
on storage conditions, labeling accuracy, and adherence to permissible usage levels.
In addition to inspections, regulatory agencies also analyze samples of food products to detect any
irregularities or potential hazards. Advanced analytical techniques are employed to assess the

14. presence and concentration of additives in various food items. This analytical scrutiny helps to
identify any deviations from approved usage levels or unexpected interactions between additives
and food components.
Furthermore, regulatory bodies closely monitor scientific research and studies pertaining to food
additives. Any new findings regarding the safety or efficacy of additives are thoroughly evaluated,
and appropriate actions are taken if concerns arise. This proactive approach ensures that regulatory
decisions are informed by the latest scientific evidence.
Overall, these monitoring processes play a crucial role in safeguarding public health and
maintaining consumer confidence in the food supply chain. By continuously assessing and
addressing potential risks associated with food additives, regulatory agencies uphold the integrity
and safety of the food products available to consumers.
Conclusion
In conclusion, while food additives play a significant role in food production, enhancing taste,
appearance, and shelf life, their legitimacy in ensuring food safety is subject to scrutiny. The
extensive regulatory frameworks governing the approval and usage of food additives aim to
mitigate potential risks to consumer health. However, concerns persist regarding their long-term
effects, especially as new additives emerge, and consumption patterns evolve. Rigorous scientific
research and ongoing monitoring are imperative to accurately assess the safety of food additives
throughout their lifecycle. Moreover, transparent communication between regulatory bodies, food
manufacturers, and consumers is essential to foster trust and address any apprehensions regarding
the use of additives in food products. Ultimately, striking a balance between innovation in food
technology and ensuring consumer safety remains paramount, underscoring the need for continued
vigilance, research, and collaboration within the food industry and regulatory agencies.