in which different food additives are use for secure the food

1. BY; ZONAIRA NASIR CHEEMA
Food additives
 Any substances intentionally added in food to improve Flavor, Texture, Color, As
preservative and Taste enhancer. To provide processing aid
 TYPES OF FOOD ADDITIVES
1. Thickening agents
2. Gels builders
3. Stabilizers
4. Anticaking agents
5. Emulsifying agents
6. Bleaching agents
1. Thickening agents
 A thickening agent or thickener is a substance which can increase the viscosity of a liquid
without changing its other properties
 Edible thickeners are commonly used to thicken sauces, soups, and puddings without
altering their taste
Function and Health Benefits
 Improve the suspension
 Increase the stability
 Regulated as food additive, cosmetics and in paints.
Health Benefits:
 Usually used in a medicinal condition such as dysphagia
 reduces aspiration.
 Some provide nutrients.
 Prevent constipation.
TYPES
Following thickeners are used in food industry
1. Starch paste
2. Flour paste
3. Gum Arabic
4. Guar gum
5. Gum tragacanth
6. British gum or Dextrin
Sources
 Vegetable gums further includes
 Alginin
 Guar gum
 Locust bean gum
 Xanthan gum

2.  Other thickening agents
Recommendations
 Starch thickeners make milk products look unappealing.
 Many thickeners are difficult to mix, they need to be shake or require any other process.
 Starch thickeners may give taste to some foods so they should be used properly.
 Thickeners should be used a little more time before serving, for better results.
2. Gels builders
 Some thickening agents are gelling agents or gel builders
 Food gels are viscoelastic substances
Types
 Only few gums form gels they include
1. Natural gums
2. Proteins
3. Alginate
4. Starches
5. Pectins
6. agar-agar
 Can be classified in broad categories into polysaccharides and proteins.
Sources
They’re usually obtained by plants proteins and starches.Used in
 Fruit pie fillings
 Table jellies
 Bakery jam
 Ice creams
 Restructured fruits
 Restructured vegetables
 Sports gel drinks
And a lot of other foods.
FUNCTION:
 They dissolve in liquid phase and form a cohesive infrastructure
 Make food easy to swallow
 Increase stability
 Better appearance
HEALTH BENEFITS:
 Like thickeners they are also useful for people with dysphagia
 Prevent aspiration
 Prevent constipation
 Natural gel builders provide nutrients to body in minute amount.
 Contain healthy plant compunds

3.  Reduces dental plaques
Recommendations
 They should not be used if someone have stomach issues.
 They are not useful for milk(except carrageenans) but can work in the presence of
calcium sequesterants.
 Some can work on cold temperature like algeratin.
 Pectin is useful for jams and jellies
3. Stabilizers
 A stabilizer is an additive to food which helps to preserve its structure
Function
 Prevent oil, water emulsions from separating in products such as salad dressing
 Preventing ice crystal from forming in frozen food such as ice cream
 Preventing fruit from settling in products such as jam, yogurt and jellies.
Sources
 Following are most common stabilizers
1. alginate
2. Agar
3. Carrageen
4. Cellulose
5. Gelatin
6. Guar gum
7. Gum Arabic
8. Pectin
9. Starch
10. Xanthan gum
Recommendations
 They should not be given to the person with GIT disorders, except minute quantities if
needed.
 Some stabilizers require much heat than others.
 Their solubility differs with respect to each other.
4. Anticaking agents
An anticaking agent is an additive placed in powdered or granulated materials, such as
table salt or confectionaries to prevent the formation of lumps and for easy packaging,
transport and consumption
Function
 Powders can form lumps because the particles become sticky. Lumpy powders do not
flow evenly

4.  Anticaking agents modify the contact between powder’s particle and are added to prevent
these problems
OTHER USES:
 Absorb excess moisture or work by coating particles
 May be soluble in water or some are soluble in alcohols
Foods having anticaking agents
 Following foods contain anticaking agents
 Coffee, cocoa
 Milk and cream powders
 Cheese
 Icing sugars
 Baking powder
 Cake mixes
 Drinking chocolates
 Powdered spices
Recommendations
 Anticaking agents must be inert
 Safe in specified amounts and classified as “Generally Recognized as Safe”(GRAS)
 Must be effective at low concentrations.
5. EMULSIFING AGENTS
 Substances that are soluble in both fat and water and enable fat to be uniformly dispersed
in water as an emulsion.
Functions
 Helps prevent separation of ingredients e.g. oil and water.
 Prevents mould growth
Foods in which emulsions are used
 Foods that consist of such emulsions include
 butter,
 Margarine
 salad dressings
 mayonnaise
 ice cream
SOURCES
 Examples of food emulsifiers are:
 Egg yolk
 Mustard
 Soy lecithin
 Sodium phosphates
 Sodium stearoyl lactylate

5.  DATEM (Diacetyl Tartaric (Acid) Ester of Monoglyceride) – an emulsifier used
primarily in baking
RECOMMENDATION
 the emulsifier is applied at about 20% of the oil phase.
 There are some emulsifiers that might work best at lower concentrations and there are
some that should be applied at higher concentrations
6. BLEACHING AGENTS
Bleaching agents are the additives added in food to whiten or decolorize it.
TYPES:
 Oxidative bleaching agents
 Reductive bleaching agents
FUNCTION
 Chlorinated cake flour improves the structure-forming capacity.
 In biscuit manufacturing, use of chlorinated flour reduces the "spread" and provides a
tighter surface.
 The changes of functional properties of the flour proteins are likely to be caused by their
oxidation.
HEALTH BENEFITS
 Used as tooth whiteners
USES
 Only minute quantities of bleaching agents should be used.
 They should be approved by FDA.
 Large quantities of bleaching agents are harmful for all people specially for those with
weak immune system.