Transcript Indirect food additives

FOOD
ADDITIVES
Orooj Surriya
Isra Mahmood
Sidrah Naseem
Sammia Rehman
Hina Zakir
WHAT ARE FOOD ADDITIVES?
• Any substance the intended use of which may
reasonably be expected to result in its becoming a
component or otherwise affecting the characteristics
of any food.
• This includes any substance which is used in the
production,
processing,
treatment,
packaging,
transportation or storage of food.
MAIN TYPES
• Direct food additives
They are the food additives added to a food for a
specific purpose in that food, such as:
 To provide nutrition
 To maintain product quality and freshness
 To aid in the processing and preparation of foods
 To make foods appealing
• Indirect food additives
They are the food additives that become part of the
food in traces due to its packaging, storage or other
handling. They are not used or placed in the food on
purpose
LABELING AND E-NUMBERS
• Government guidelines mostly necessitate
that all food ingredients, including direct
additives should be listed on the package
label by their common names in order of
weight.
• Each food additive used is assigned a unique
number, called the "E numbers", which are
basically used in Europe for all approved
additives.
FOOD ADDITIVES SAFETY
When estimating the safety of a substance and whether it should
be approved, FDA considers some important factors:
• The composition and properties of the substance,
• the amount that would typically be consumed, immediate
• and long-term health effects.
“Only the dose makes the poison”
FOOD COLORS
WHAT ARE FOOD COLORS
• Color is the first notable characteristic of a food.
• Food coloring, or color additive, is any dye, pigment or
substance that imparts color when it is added to food or
drink, in the form of liquids, powders, gels and pastes
• Color is a way to identify a food and a way to judge the
quality of a food. Color predetermines our expectations of
flavor and taste.
• WHYYYY??
 offset color loss due to exposure to light, air, temperature
extremes, and moisture and storage conditions;
 in order to correct natural variations in color;
 to improve colors that occur naturally;
 and to provide color to colorless foods
CLASSIFICATION
• Certified colors
 They are synthetically produced , they impart a
powerful, uniform color, which is less expensive, and
blend more easily to create a variation of different
food products. For example FD&C Yellow No.6.
Certified food colors generally do not add unwanted
flavors to foods
 Certified color additives are known as dyes or lakes
•
Exempt colors
 They are exempt from the certification process.
 Exempt colors need to be used at higher amounts as
compared to synthetic colors so, they may unexpectedly
change the texture, scent, or taste of the food.
 They are less stable, causing the food at times to be
undesirable to the consumer.
 Exempt colors are often duller, more pastel, and more
easily affected by the food matrix, pH, salts, vitamins,
flavors, and other factors.
 They are also more likely to be contaminated with
undesirable trace metals, insecticides, herbicides, and
bacteria.
FOOD COLORS, A RAINBOW OF RISKS
?????
• Blue#1, red#40, yellow 5……..
• Exempt colors are derived from natural sources via
solvent extraction and chemical refinement and many
use synthetic stabilizers and preservatives , they are no
longer the harmless fruits and vegetables .
• Color regulations of most countries will follow those of
the three major world markets: the U.S., the European
Union, and Japan.
SWEETENERS
“A substance that is
used to sweeten food or
drink, especially one
other than sugar”
TYPES
Sugars
Natural Caloric Sweeteners
Sugar Alcohols
Natural Zero Calorie Sweeteners
Modified Sugars
Artificial Sweeteners
SUGARS
SUCROSE
GLUCOSE
LACTOSE
FRUCTOSE
AGAVE NECTAR
DATE SUGAR
MOLASSES
SORGHUM
SYRUP
COCONUT PALM
SUGAR
MAPLE SYRUP
HONEY
NATURAL CALORIC SWEETENERS
SUGAR ALCOHOLS
SORBITOL
MANNITOL
ERYTHRITOL
LUO HAN GUO
STEVIA
THAUMATIN
MONELLIN
BRAZZEIN
PRESERVATIVES
“The substances which can inhibit,
retard or stop the growth of
microbes; fermentation,
acidification, oxidation or other
food deteriorating processes”
•Antimicrobials
•Antioxidants
•Chelating agents
VINEGAR
NITRITES
PROPIONATES
SORBATES
BENZOATES
ANTIMICROBIALS
ANTIOXIDANTS
VITAMIN C
VITAMIN E
SULFITES
BUTYLATED
HYDROXYANISOLE (BHA)
BUTYLATED
HYDROXYTOLUENE (BHT)
CHELATING AGENTS
DISODIUM ETHYLENEDIAMINE-TETRA-ACETIC
ACID (EDTA)
POLYPHOSPHATES
WHAT DO THEY DO???
• Maintain the nutritional value
of food
• Prolong the shelf-life by
hampering the growth of
bacteria
• Retain the color, texture and
flavor
• Prevent lipid oxidation
• Aid in processing, packaging,
shipment and storage
HEALTH ISSUES!!!
Nitrites are carcinogenic
Sulfites, sulfurous acid and benzoates aggravate
breathing problems in asthmatic patients
BHA is known to cause cancer
ACIDS AND HUMECTANTS
by
SIDRAH NASEEM
ACIDS AS FOOD ADDITIVES
 Acidulants are additives that give a sharp taste to foods
 They also assist in the setting of gels and to act as
preservatives
 Many natural foods are acidic which give them their sharp
taste.
 Acids have been used for centuries as important
contributors to flavor and the acid environment they
produce prevents the growth of many microorganisms
Acetic acid
 Acid found in vinegar and has a characteristic pungent smell
 Acetic acid is widely used, particularly in the pickling industry
 It can also be used in confectionery goods and flavouring. The
flavouring sodium diacetate is commonly known as 'salt 'n'
vinegar' and is widely used in crisps
 Acetic acid has excellent bacteriostatic properties
Citric acid
 First isolated in 1784 from lemon juice, by the Swedish chemist Carl
Wilhelm
 Provide sharp taste in soft drinks and sweets
 Generate the optimum conditions for the formation of gels in jams,
jellies etc
 Help give the conditions for the stabilization of emulsions (e.g.
processed cheese)
 Prevent the browning of salads
 Act as an antioxidant in fats and oils
 Preserve meat products and help modify their texture during their
processing
Fumaric acid
 Fumaric acid is the strongest tasting food acidulant. It has limited
applications due to its very low solubility
 It is used in gelatin powders, cheesecake mixes and some
powdered drinks
 A substantial amount of fumaric acid is used in animal feedstuffs
 It is manufactured synthetically from malic acid
 Fumaric acid keeps food stable and add tartness
 Antimicrobial activity
Lactic acid
 It is produced during anaerobic respiration
and is commonly
manufactured by a fermentation process, although it can be produced
synthetically
 Occurs naturally in sour milk as the result of bacterialogical activity. It is
usually obtained commercially by heating and fermenting carbohydrates
such as sucrose, molasses, starch, or whey
 Lactic acid is widely used in the production of sweets, pickled foods and
as a raw material in the manufacture of important emulsifiers for the
baking industry
The acid in apples??
Malic acid
 Malic acid is found naturally in apples, pears,
tomatoes, bananas and cherries
 It has similar applications to citric acid and is the
preferred acid in low calorie drinks, cider and apple
drinks
 It is produced commercially from
maleic anhydride.
Phosphoric acid
 Second largest acidulents
 Used in cola drinks
 It has a harsh, biting taste which complements
the cola flavour
 Salts of phosphoric acid have many uses in the
food industry. They can act as buffers, acidulants
for baking powders and emulsifying salts in the
production of processed cheese
Tartaric Acid
 Tartaric acid is an organic acid that is present in plants,
including grapes, tamarinds, and bananas
 Sour flavoring or as a stabilizer in its cream form
 It is used in the baking powder, candies & wine
 It also works as a laxative and as an antioxidants in a variety
of food products
 Tartaric acid has a yeast like taste
 It should be taken in only advised quantities as intake in
high doses might be dangerous
Humectants
 Humectants are additives that bind water and
control aw
 Rates of degradation due to microbial action increase with
higher water activities but the addition of humectants
reduces aw, while retaining moisture
 Adding humectants to food enhances stability, maintains
texture, and reduces microbial activity
 Salt and sugar are the oldest, most widely used humectants.
Other commonly used humectants include sorbitol, glycerol,
and propylene glycol
Treating food
with
humectants
Blending
Moist
Dry
infusion
infusion
SORBITOL
 Sorbitol is a sugar substitute. In nature it occurs in
fruits such as plums
PRODUCTION:
 Produced by reduction of glucose using enzyme
USES:
 Sugar free food for diabetics
 Baked goods
POLYDEXTROSE
 Polydextrose is a polysaccharide composed of dextrose
(glucose) containing small amounts of sorbitol and citric
acid. It is commonly used as a sugar and fat replacer in
many foods.
USES:
 Used in baked goods, cakes, dessert mixes, gelatins,
dessert sauces, puddings, salad dressings, confectionary,
chocolate, jams, jellies, dairy and ice-cream etc
 Laxative effect
GLYCEROL
 Glycerol is a compound generally derived from
plant or animal fat that absorbs and holds onto
moisture
USES:
 Glycerol or glycerin is a frequent addition to
moisturizing lotions and skin creams
 Help to preserve food
 Sugar substitute
Emulsifiers
What are emulsifiers?
0 An emulsifier is a molecule with one hydrophobic
head (oil-friendly) and one hydrophilic end (waterfriendly)
0 Food emulsifiers are also called “Emulgents”.
0 oil-in-water emulsion -oil droplets that are
dispersed in water
0 water-in-oil emulsion- droplets of water droplets
that are dispersed in oil
Why use emulsifiers?
0 emulsifying agent keeps the mixture stable and
prevents the oil and water from separating into two
layers
0 In other words food emulsifiers act as an interface
between the conflicting components of food.
Without emulsifier
with emulsifier
0 Current world production of food emulsifiers is
estimated at around 400,000 metric tons!
0 twenty types
Uses:
0 They make food appealing
0 help maintain quality and freshness.
0 Extended shelf life
0 improved dough handling.
0 used for gluten reduction in bakery products.
0 stabilize the emulsion in low-fat spreads providing
the right stability and mouth feel and reduce
spattering in frying margarine
0 give baked and snack products the necessary
functionality without the trans fats
0 Confectionery manufacturers can improve the cost
efficiency of their production of chocolate and
chocolate compounds by using emulsifiers to control
the viscosity and thereby the loss of product during
handling
0 Production of reduced-fat or low-calorie products
0 In low fat spreads, emulsifiers help to prevent the
growth of moulds which would happen if the oil and
fat separated.
Examples:
0 Egg Yolk,Honey,Mustard,Soy lecithin
0 E492 Sorbitan tristearate
0 E482 CSL Calcium Stearoyl Di Laciate
0 E491 Sorbitan monostearate
0 E475 PolyGlycerol Ester (PGE)s
0 E474 Sucroglycerides
0 E1414 Acetylated starch
0 The most commonly used - lecithin (E322) & mono-
and di-glycerides of fatty acids (E471).
Food products
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Biscuits
Extruded snacks
Cakes
Soft Drinks
Toffees
Frozen Desserts
Bread, Margarine, Coffee Whitener and Caramels
Emulsifiers are used in creams and sauces, bakery, and
dairy products.
Flavoring agents
TYPES OF FLAVOURING SUBSTANCES
0 Natural flavoring substances- Vanilla extract is
obtained from vanilla pods
0 Nature-identical flavoring substances
0 Artificial flavoring substances
0 Process flavourings - Produced by heating together
substances which individually may not have
flavouring properties. These flavours are found in
gravy granules.
0 Smoke flavourings - Extracted from smoke. For
example, smoked salmon or smoked kippers. May
actually be safer than the traditional smoking process
HEALTH ISSUES
0 Diacetyl gives butter taste- lung damage and Alzheimer’s
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disease.
Benzaldehyde is almond flavor, made either way can
cause central nervous system depression and
convulsions.
MSG -allergic and behavioral reactions ,neurotoxin.
Vanillan- artificial vanilla-allergic reactions.
Amyl acetate-nervous system depression, indigestion,
chest pain, headaches, fatigue, and irritates the mucus
membranes.
Benzyl acetate -gastrointestinal, bronchial, skin, and eye
irritation.
Borneol -gastrointestional irritation, seizures, confusion,
and dizziness.
Butryic acid has caused cancer in lab animals
Sodium Nitrate/Nitrite-a carcinogen and
neurotoxin,can also cause headaches, dizziness,
vomiting, migraines, cardiovascular and respiratory
problems.
0 Butyl acetate- toxicity
0 Carvacrol -respiratory, circulatory depression &
cardiac failure.
0 Cinnamyl formate or formic acid, which is artificial
cinnamon-cancer and may affect our kidneys.
“Don't eat it if you can't pronounce it"
It is actually best to avoid flavoring altogether, both
natural and artificial.
NUTRITION SUPPLEMENTS AND
STABILIZERS
HINA ZAKIR
Nutritional supplements include
 vitamins
 minerals
 herbs
 meal supplements
 sports nutrition products
 natural food supplements
 other related products used to boost the
nutritional content of the diet.
Purpose
 boost overall health and energy
 provide immune system support
 reduce the risks of illness and age-related
conditions
 performance in athletic and mental activities
 support the healing process during illness
and disease
vitamins
 Vitamins are either watersoluble or fat-soluble
 Vitamins canCan
bebenaturalSupport
or Basic
Micronutrients
from
synthetic obtained
foods
biochemical
reactions
 Vitamins are either water-soluble or fatsoluble
 Vitamins can be natural or synthetic
Minerals
Minerals can either:
Bulk minerals
Trace minerals
• present in all
Supplemental
foods
Minerals are
minerals
micronutrients
• body require
minerals as part
of their basic
make-up and
chemical balance
Herbs
 both nutritional and medicinal purposes
 and as sources of phytochemicals, or
substances found in plants
 supplement the diet
 stimulate healing for specific conditions.
Meal supplements
 are used to replace or fortify meals
 People with special needs, or for people with
illnesses
Sports nutrition
 designed to provide specialized support for
athletes
Some of these consist :
 high-protein products
 nutrients that support metabolism, energy,
and athletic performance and recovery
 Recommended dosage
 Precautions
 Side effects
 Interactions
Stabilizers
 According to Food Processing Technology
"Stabilizers are substances or chemicals that allow food
ingredients, which do not mix well, to remain in a
homogenous state after blending."
 According to Food Law
• maintain the physio-chemical state of a foodstuff
•enable the maintenance of a homogenous dispersion