Transcript Processing aids

Processing aids
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Processing aids can be defined
as substances having a desirable
physical effects in connection
with the manufacturing process.
Processing aids include:
Antifoaming agent,
Releasing agents,
Solvents (carrier or extraction)
Enzyme and
Anticaking agents,
Firming and humectants agents
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Anti-foaming agents
• Anti-foaming agents aid in
preventing excessive foaming of
liquids during boiling, pumping
or when being filled into
bottles.
• The international list includes
two substances as antifoaming
agent, they are Oxystearin and
polydimethlsiloxane.
• Fortunately the two substances
have been evaluated.
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• Oxystearin : it is a mixture of
glycerides having partially oxidized
stearic and other fatty acids.
• It is used as antifoaming agents,
seqnesterant and crystallization
inhibitor.
• Oxystearin is used in cooking oils,
salad oils and beet sugar and yeast.
• With regard to regulation ,
oxystearin is permitted for use with
limitation of 0.125% of the wt. of
the oil.
• The ADI for oxystearin is 0-25
mg/kg wt.
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Releasing agents
• Releasing agents are substances
 that enable food products
deposited in moulds to be
effectively de-moulded without
sticking
 or to prevent boiled sugar from
sticking
 or to prevent boiled sugar from
sticking to the cooking pan in
candy processing.
 The international list includes only
one releasing agents, it is the
castor oil.
• Castor oil is used as a releasing
agent in hard candy and vitamin
and mineral of 500 ppm .
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Permitted antifoaming, releasing and
encapsulating agents according to JECFA
lists
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Solvents
• Solvents may be classified to
extraction solvents and carrier
solvents.
• Extraction solvents: they are used to
extract a desirable ingredients like
caffeine from coffee.
• Carrier solvent: they aid in
dispersing more homogeneously a
small amount of ingredient in a very
much larger amount of mixture like
flavoring, vitamin …etc.
• The international list includes more
than 30 substances used as extraction
solvent.
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• Also only two of these solvents have
been evaluated; hexane and CO2 .
• This however does not mean that
these solvent still not evaluated.
• If we look to a recent or new
reference we will find most of them
have been evaluated; specially by
other countries or agencies such as
FDA.
• Benzyl alcohol : This additive as
example is not evaluated in the
international list but is evaluated by
the FDA.
• While it used as carrier solvent in the
international list it is permitted for
use as flavoring agent in the USA.
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• Acetone : this is another example
for an additive which is not
evaluated by the international
agencies while it is evaluated by the
FDA.
• It is used is extraction solvent and
color diluent.
• It is permitted for use in fruit spice
oleoresins and vegetable
• With regard to regulations, there
should be no residue, and limitations
of 30 ppm in spice oleoresins.
• In addition, there is a new term or
expression appeared recently; it
states; on community right to know
list, and acetone is covered by this
regulation.
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Permitted solvents according to JECFA
lists
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Permitted solvents according to JECFA
lists
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Permitted solvents according to JECFA
lists
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Enzymes
• Enzymes are easily defined as
organic catalysts,
• they can be used in very small
quantities to bring about change and
are not themselves attired in the
course of the reaction.
• Enzyme are found in all living
organism , plants, animal, insects,
fungi, and bacteria.
• Since enzyme are built of complex
proteins they function best at
temperature which approximate to
body temperature in about 25-35°C.
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• The reactions that enzymes
have been used as mixture in
fermentation for centuries
• It is only in the last 25 years
that the isolation of individual
enzymes has been carried out.
• However, until now the
industrial use of single or
relatively pure enzymes by food
industry is still in its infancy.
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• Using of enzymes in the food
industry stem from the knowledge of
the digestive system.
• In meat tenderization the two
enzymes papain and bromelain are
used.
• Protein hydrolysates are also
prepared from meat and meat-by
products using the proteases such as
the pepsin and trypsin enzymes.
• Rennin is used in cheese making it
is either from microbial sources or
from bovine stomach.
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• Glucose oxidase isolated from
Aspergillus niger is used to
prevent browning reactions and
to stabilize vitamin B12 and C
preparations and to prevent
rancidity….etc.
• Catalase produced from the
mold Aspergillus niger and used
in dairy industry.
• Carbohydrases and amylase are
used in processing of starch or
corn syrups, invert sugar,
modified starches, baking and
candy industry.
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• Recently, immobilized enzymes
have been used in the food industry
to overcome the problems of
conventional enzymes such as level
low activity, low thermal stability
and difficulty of re-using the
enzyme.
• As a result, enzymes were attached
or anchored to a surface which may
be inert such as glass beads or to
some molecular as pectin, directly to
the bacterial or fungal cells, and this
technique is called immobilization
and the product is called
immobilized enzymes.
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• Fruit juices, cheese making and corn
syrup industries are the main
applications for immobilized
enzymes.
• If we look at the international list we
will find about 36 enzyme
preparations allowed for use in
foods.
• Two enzymes were only evaluated
until 1984. Fortunately more than 10
other enzymes were evaluated and
included in American list.
• As you can see from the
transparency the 1st 6 enzyme are
immobilized enzymes.
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• Example for 2 enzymes will follow.
• Carbohydrase, Asperigillus it is
obtained by the fermentation of
Aspergillus oryzae ;
• It is used as production aid and
tenderizing agent; it is permitted to
be used in many foods like alcoholic
beverages, baking products, dairy
products , meat poultry and starch
syrups.
• Regulations state that its injection as
a soln to meat should not result in
more than 3% increase in wt. of
product .
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• Ficin : it is a proteolytic enzymes
taken from the fig. tree latex and
used as enzymes meat tenderizing
preparation of precooked cereals ,
tissue softening agent it is permitted
for use in cereals , meats ,poultry ,
beer , wine.
• With regard to regulations ,it is
considered GRAS when used in
accordance with GMP.
• What apply also for carbohydrase
apply also for ficin with regard to the
gain in wt. of the injected tissue. (not
more than 3%)
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Permitted enzymes according to JECFA
lists
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Anti-caking agents
• Anti-caking agents are chemicals
added to powdered or granular food
to prevent them from absorbing
moisture and becoming lumpy or not
free flowing.
• Anti-caking agents are either
anhydrous salts that can pick up
moisture without themselves
becoming wet but can be readily
hydrated by binding the water
• or are substances that hold water by
surface adhesion yet themselves
remain free flowing .
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• It is of interest to note some
discrepancies regarding the anti-caking
agents in the International, British and
American lists.
• The International list includes more than
28 substances, where most of them have
been evaluated. These substance can he
grouped as the following :
• A. The Ca, Mg, Al, Na and K salts of
silicic acids or silicate or a mixture of
them.
• B. Ca, Mg, Na and K Ferro cyanide.
Some people tried to commit suicide by
taking the Na Ferrocyanide believing
that the cyanide it contains will kill
them.
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• In fact the Ferrocyanide are not
toxic since the cyanide is not free but
is tightly bound to iron, however, the
Ferrocyanide are not included in the
British list
• C. Cellulose
• D. Al, Ca, Na, Mg, k, and NH4 salts
of long chain fatty acids like stearic ,
palmitic, lauric, myristic and oleic
acids.
• E. Mg , and Ca carbonate and Mg
bicarbonate and
• F. Ca , Mg and Na phosphates
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• G. Sodium Ferrocyanide: it is used
as anticaking agent or processing aid
in sodium chloride. It is considered
GRAS with some limitation.
• H. Magnesium silicate hydrate : it is
permitted for use as anticaking agent
in table salt and it is considered
GRAS with a limitation of 2%
• I. Calcium stearate : it is used as
anticaking agent, emulsifier,
stabilizer, thickener and flavoring
agent. It is permitted to be used in
many foods such as sugar, candy,
dry molasses, vanilla and yeast. It is
considered GRAS when used in
accordance with GMP.
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• J. Cellulose, powdered: it is used as
anticaking agent, filter aid, thickening
agent …. Etc.
• It is permitted to be used in various
foods.
• It is considered GRAS when used in
accordance with GMP
• K. Calcium phosphate, tribasic: it is
used as anticaking agent, buffer,
stabilizer and dietary supplement.
• It is permitted to be used in many
foods like cereal flour, desserts, table
salt, dry vinegar, and packaging
material ….etc.
• It is also considered GRAS when used
in accordance with GMP.
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Firming and crisping agent
• Firming and crisping agents can be
defined as substances used to or have
the ability to preserve the texture of
vegetable tissues by keeping them
turgid, thoroughly maintaining the
water pressure inside them.
• They aid this by preventing loss of
water from the tissues.
• About 13 food additives are allowed to
be used as firming agent. They are
included in the international list; 8 of
them have been evaluated. These
agents are mainly Al, Ca, and Mg salts.
• Aluminum potassium sulphate: it is
used as firming agent, buffer and
neutralizing agent, permitted for use in
various foods, and considered GRAS
when used in accordance with GMP.
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Humectants
• Humectants : opposite to anticaking
agents whose main aim is to keep certain
food products dry; humectant aim to
keep certain food moist, such as bread
and cake.
• It is will know also that humectants aid
in food preservation throw lowering the
aw of the food they contain and they do
this due to their low molecular weight.
• Glycerol and sorbitol are two famous
humectants and the international lists
include another 81 humectants. As we
see many of these agents like sorbitol,
glycerol are multifunction or
multipurpose food additive
• Glycerol or glycerine: they are needed
as humectant , solvent and bodying
agents, permitted for use in candy, baked
goods, and packaging material. It is
considered GARS when used in
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accordance with GMP.
Permitted anti-browning, firming and
crisping and humectants agents according
to JECFA lists
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Permitted processing aids in JECFA lists
after 2004 modification
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Permitted processing aids in JECFA lists
after 2004 modification
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Sweeteners
• The general term “sweeteners” is
used for a number of different
substances.
• These substance may differ in their
 chemical structure,
 degree of sweetness ,
 source ,
 application and so on.
• As a result different method for
classification of sweeteners are
available in the literature.
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• The best classification found is that
which classifies sweeteners to three
groups :
• the 1st is the sugar and its related
compounds:
 sucrose ,
 fructose ,
 glucose ,
 hydrolyzed starch syrups,
 isomerized glucose syrups and
 high fructose corn syrups.
• All these products are derived from
agricultural sources.
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• The 2nd group is the bulking
sweetness.
• These sweeteners
 supply bulk,
 have limited sweetness
 not easily metabolized by bacteria
and
 are relatively acceptable to some
extent to diabetics.
 This group includes, sorbitol,
manitol, xylitol, isomalt, maltitol,
lactitol, mixtures of sorbitol and
maltitol, hydrogenated
starch syrup.
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• The 3rd group is the intense
sweeteners;
• these sweeteners are from 30 to 40 to
several thousand sweets than
sucrose;
• they can’t supply technical function,
• can’t contribute to the energy
content of the food and
• are acceptable for diabetics.
• Saccharin, cyclamate, aspartame,
Acesulfame K, dulcin and thaumatin
are the most popular members in this
class of sweeteners.
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Sugar and related compound
• Sugar and related compound have
almost similar sweetness intensities.
• Source is generally used as standard and is
given the sweeteners intensity 1.
• Glucose is less sweet than sucrose
and fructose is slightly sweeter.
• These sugars are metabolized in
human body and contribute energy;
• they impart technical benefits to the
product they are used in such as
 supply of bulk in candy, bakery
product, jams and marmalade and
chewing gums;
 they give humectant properties
resulting in preservative effect due to
reducing aw in jams and
marmalades;
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• they impart also gelling assistance in
jams and marmalades.
• Advantages of sucrose and related product
to the food industry are:
 the large supply ;
 low prices;
 lack of regulatory problems and
 favorable taste characteristic.
• Their disadvantage are :
 increasing concern of consumers about
health effects like
 fattening,
 supply of so called “empty calories” and
 cariogenic properties.
• Nevertheless, sucrose is still the most
important sweetening agent in quantity
terms.
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Bulking Sweeteners
• Bulking sweeteners are mainly the
sugar alcohol and polydextrose.
• Sugar alcohols have many benefits
like sugar and related products group
 i.e. similar to them in sweetness
intensity;
 they impart technical functions as
sugar do (bulking functions,
humectant properties).
 The main advantage of sugar
alcohols is their more suitability for
diabetics compared with sugars due
to their slow absorption in the
human body;
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• also the sugar alcohols are less
cariogenic than sugars.
• While the sorbitol, mannitol and
xylitol are fully metabolized and
contribute energy intake;
• the disaccharide alcohol are slowly
absorbed from the intestine and at
least partially exerted without
utilization by the body.
• Therefore, production of sweets,
chewing gums, chocolate and bakery
products of low calorie content is
possible by using the disaccharide
alcohol.
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• However, the general limitation of
all sugar alcohols is their laxative
effect when consumed in high doses.
• Several countries require a warning
statement at the labels of products
containing substantial amounts of
sugar alcohols
• Polydextrose, a glucose polymer is
of rather low laxative effect and
tolerated by diabetics and due to its
low sweetness, it is of lower
calorific value ,so, it is expected to
find more application compared with
sugar alcohols.
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Intense sweeteners:
• Intense sweeteners are not
metabolized by the bacteria in the
oral cavity ,
• so they are not cariogenic,
• also they are acceptable for diabetic
and
• they do not contribute energy.
• Another benefits of intense
sweeteners is their high sweetness
intensity.
• It is for 30 for cyclamates; 180 for
aspartame; 300 for saccharin and
several thousands for thaumatin.
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• The main disadvantage for these
intestine sweeteners is
 the consumer concern about their
safety. The banning of cyclamate
and saccharin in some countries is
examples.
 Cyclamate and saccharin have been
proved to be experimentally
carcinogens;
 however, saccharin is still in use in
USA while the international list still
include the cyclamate and saccharin.
• Cyclamates are recovering from
attacks started in 1969 and the
resulting bad reputation.
• There is a general tendency to
restrict their maximum level in foods
and beverages.
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