FOOD ADDITIVES

MAIN FUNCTIONS
▪ 1. Maintain product consistency.
▪ 2. Improve or preserve the nutrient value.
▪ 3. Maintain the wholesomeness of foods.
▪ 4. Control the acidity and alkalinity, and to provide leavening.
▪ 5. Provide color and enhance flavor.
COMMON TYPES OF FOOD ADDITIVES
▪ Colors
▪ Emulsifiers
▪ Flavorings
▪ Gelling agents
▪ Preservatives
▪ Sweeteners
▪ Anti-cake agents
▪ Antioxidants
▪ Acidulants
COLORS
▪ Color is commonly added to foods, for good visual appeal, tests
show that when people eat food that looks good, it will taste
better.
COLOR TYPES
▪ There are three types of color additives
▪ Natural
▪ Nature identical
▪ Synthetic
 NATURAL COLORS
▪ Natural color can be obtained from natural
sources such as leafy vegetables, grasses,
fruit skins, roots and seeds from plants.
▪ They can also be made from animals.
Cochineal, or carminic acid, is a red color
that is obtained from the bodies of certain
scale insects. These feed off cactus leaves
and their bodies are commercially harvested
in Africa, Spain and Central America. Their
bodies are dried and crushed to extract the
red coloring.
NATURE IDENTICAL COLORS
▪ Because natural identical colors are costly, chemists found ways
to create identical colors in the laboratory, which is cheaper
and improves their purity.
▪ They are exactly the same molecules found in natural sources
but they are made synthetically.
CONT……
▪ Its difficult to add Most natural and nature
identical colors directly to foods because you
can dissolve in oil but they do not dissolve in
water. They are usually processed to form
their sodium or potassium salt, which makes
them soluble in water and suitable for use in
foods. They may also be dissolved in oil and
incorporated into water-soluble beadlets.
SYNTHETIC COLORS
▪ Synthetic colors are colors that are made in a
factory and don’t occur in nature. They have
been carefully tested to make sure that they
are safe.
▪ The good thing about Synthetic colors, is that
they are usually water soluble and can be
used in foods without any further processing.
AMOUNT OF COLOR ADDED
▪ The amount of coloring allowed in food is very low.
▪ Synthetic colors are much brighter than natural colors and so
are needed in only very low concentrations. Typically just 10 -
50 milligrams (mg) in a kilogram of food.
▪ Natural colors are less intense than synthetic colors and so
need to be used in higher concentrations. Natural colors are
used in concentrations in the range of 0.05-10 Grammies (10-
10,000mg) per kilogram of food.
▪ Nature identical colors vary in usage levels but can be very
efficient. For example, beta-carotene is used at levels of 1 to 30
mg per kilogram of food.
▪ Synthetic colors are also used because they are more stable
than natural colors and so are suited to foods which may be
stored before they are consumed.
AMOUNT OF COLOR ADDED
EMULSIFIERS
▪ The emulsifier keeps
oil and water mixed.
With out an
emulsifier water and
oil would be
separate.
EMULSIFIERS
▪ There are two types of emulsions. An oil-in-
water emulsion contains small droplets of oil
that are dispersed in water. Alternatively, a
water-in-oil emulsion has small droplets of
water that are dispersed in an oil
▪ They are used to aid in the processing of
foods and also to help maintain quality and
freshness. In low fat spreads, emulsifiers can
help to prevent the growth of moulds which
would happen if the oil and fat separated
FLAVORINGS
▪ The brain interprets signals from taste, smell
and even vision before turning them into an
impression of the food's taste. Different
people will find different tastes nice or
unpleasant. Flavorings are added to food
products to give, enhance or intensify flavor.
FLAVORINGS
▪ Foods may contain more than a thousand
chemical compounds that contribute to their
flavor. Many of these naturally occurring
compounds may be too unstable to be used
in commercial flavorings where they may
need to be stored for some time before
being used. For this reason, 'copies' of the
natural flavor are often developed.
▪ The average flavoring contains between 5
and 50 ingredients. A few flavorings contain
many more flavor molecules of a raspberry;
hydrocarbons including Limonene and Pinene. 36 alcohols
such as Ethanol, cis 3 Hexenol, Geraniol and Menthol. 17
aldehydes like Benzaldehyde and Phenylacetaldehyde. 22
ketones including Ionones, Hydroxybutanone and Camphor. 16
acids such as Acetic, Hexanoic and Benzoic acids. 27 Esters like
iso Amyl acetate, Benzyl acetate and Methyl salicylate.
GELLING AGENTS
▪ gives shape and structure.
▪ Thickeners or thickening agents make foods
thicker.
▪ Stabilizers help to maintain the physical and
textural properties of foodstuffs through their
production, transport, storage and cooking.
 GELLING AGENTS
▪ The substances belonging to this group are
high molecular weight compounds. They are
usually proteins, such as gelatin, or complex
carbohydrates like pectins , starches,
alginates and gums. Most are long chain
molecules (polymers) that are made up of
hundreds of linked units called monomers.
They can be divided into a number of
categories depending on their source of
origin.
PRESERVATIVES
▪ Preservation tries to alter the conditions to
slow or stop the growth of microbes. Most
preservatives today are actually fungistatic in
their action. That means they prevent the
growth of fungi, molds and yeast. They have
little effect on bacteria but using a
combination of preservatives, with
antibacterial properties, can give good all
round protection. Food preservatives help to
control the spread of bacteria which can
cause life threatening illnesses such as
salmonellosis or botulism.
PRESERVING TYPES
▪ Canning, freezing/chilling, Drying, pickling, jam-making,
smoking, and preservatives.
SWEETENERS
▪ provide texture in baked goods it stops them
from drying out.
▪ lowers the freezing point in ice creams
▪ it acts as a preservative in jams
▪ it strengthens "mouth feel" in soft drinks
▪ adds bulk to baked goods
ANTI-CAKING AGENTS
▪ Processed foods often contain ingredients
that are mixed as powders. Anti-caking
agents are added to allow them to flow and
mix evenly during the food production
process. They rarely have nutritional value
and only a small proportion of the additives
find their way into the food.
ANTIOXIDANTS
▪ Antioxidants are added to food to slow the rate of oxidation
and, if used properly, they can extend the shelf life of the food
in which they have been used.
ANTIOXIDANT
▪ There may be health benefits from the use of
antioxidants. Oxidation reactions in the body
could be linked to the build-up of fatty
deposits that cause blockages in arteries that
can cause heart attacks. Antioxidants may be
important in preventing this and there could
also be a link with the prevention of certain
cancers, arthritis and other conditions. The
picture is not yet clear and a great deal of
research needs to be undertaken
ACIDULATES
▪ Acidulants are additives that give a sharp taste to foods. They
also assist in the setting of gels and to act as preservatives.
▪ Common acidulates; acetic acid, citric acid, fumaric acid, lactic
acid, malic acid, phosphoric acid, tartaric acid.
SAFETY
▪ Many studies that test the safety of additives are
based on animal trials. It is difficult to determine
whether the results of an animal study equate to
human health, though many of these studies show
that the additives could be cancer-causing.
TWELVE MOST DANGEROUS FOOD ADDITIVES
▪ 1. Sodium Nitrate, Sodium Nitrite
▪ 2.BHA and BHT
▪ 3.Propyl Gallate
▪ 4. Monosodium Glutamate
▪ 5.Hydrogenated Vegetable Oil
▪ 6.Aspartame
▪ 7.Acesulfame-k
▪ 8.food colorings: blue 1,2; Red 3;Green 3;yellow 6
▪ 9. Olestra
▪ 10.Potassium Bromate
▪ 11.White Sugar
1. SODIUM NITRATE/NITRITE
▪ A preservative, coloring, and
flavoring used with meat
products, sodium nitrate you
it is commonly added to
bacon, ham, hot dogs,
luncheon meats, smoked fish,
and corned beef to stabilize
the red color and add flavor.
It also prevents growth of
bacteria, but studies have
linked eating it to various
types of cancer. Under
certain high-temperature
cooking conditions such as
grilling, it transforms into a
reactive compound that has
been shown to promote
cancer.
 2. BHA AND BHT
▪ Butylated hydroxyanisole and
butylated hydrozyttoluene, are
used to preserve common
household foods. They keep
fats and oils from going rancid
and are found in cereals,
chewing gum, potato chips, and
vegetable oils. These
substances are oxidants, and
anything that oxidizes or
reduces a substance, changes
the chemical structure. Some of
them oxidize to form these
compounds that react in the
body, and some times some
people may at risk for cancer.
3. PROPYL GALLATE
▪ used to prevent fats and
oils from spoiling and is
often used in
conjunction with BHA
and BHT. This additive is
sometimes found in
meat products, chicken
soup base, and chewing
gum. Propyl gallate has
not been proven to
cause cancer, but
studies done on animals
have suggested that it
could be linked to
cancer
4. MONOSODIUM GLUTAMATE
▪ Monosodium glutamate is an
amino acid used as a flavor
enhancer in soups, salad
dressings, chips, frozen
entrees, and restaurant food.
It is commonly associated
with Asian foods and
flavorings. MSG can cause
headaches and nausea in
some people, and animal
studies link it to damaging
nerve cells in the brains of
infant mice. Gerbstadt
recommends replacing MSG
with a small amount of salt
when possible
5. HYDROGENATED VEGETABLE OIL

▪ Hydrogenated vegetable oil,

also called partially
hydrogenated vegetable oil
and commonly known as Trans
fat. Trans fats are proven to
cause heart disease, and make
conditions perfect for stroke,
heart attack, kidney failure, and
limb loss due to vascular
disease. Experts recommend
we consume no more than 2
grams of trans fat per day, an
amount easily accounted for if
you eat meat and dairy.
6. ASPARTAME

▪ Aspartame, also known by the brand names Nutrasweet and

Equal, is an additive found in “diet foods” like, low-calorie
desserts, gelatins, drink mixes, and soft drinks. It also comes in
individual packages used in place of sugar as a sweetener.
Aspartame is a combination of two amino acids and methanol
that may cause cancer or neurological problems, such as
dizziness or hallucinations. Studies conducted in the 1970s, and
more recent studies from 2006 on, suggest that lifelong
consumption may increase a person’s risk of cancer. Gerbstadt
says that aspartame could be unhealthy for some people—
especially those with the disease phenylketonuria, an enzyme
disorder—because it contains phenalalanine.
 7. ACESULFAME-K

▪ This is a relatively new artificial sweetener, approved by the

U.S. Food and Drug Administration in 1998 for use in soft drinks.
It is also found in baked goods, chewing gum, and gelatin
desserts. Acesulfame-K—the “K” is the chemistry symbol for
potassium—is considered 200 times sweeter than sugar. While
Gerbstadt isn’t specifically concerned about this sweetener
when used in moderation, there is a general concern that
testing on this product has been scant. Some studies showed
the additive may cause cancer in rats, but the substance makes
top 12 lists of additives to avoid because further study is
needed to conclude whether or not acesulfame-K is harmful.
 8. FOOD COLORINGS: BLUE 1,2; RED 3;GREEN 3;YELLOW 6
▪ some specific dye colors do
promote tumor formation, in the
right combination and
conditions.” Blue 1 and 2, found
in beverages, candy, baked
goods and pet food are
considered low risk but have
been linked to cancer in mice.
Red 3, used to dye cherries, fruit
cocktail, candy, and baked
goods, has been shown to cause
thyroid tumors in rats. Green 3,
added to candy and beverages,
though rarely used, has been
linked to bladder cancer.
Studies have linked the widely
used yellow 6—added to
beverages, sausage, gelatin,
baked goods, and candy—to
tumors of the adrenal gland and
kidney
 9. OLESTRA
▪ Olestra, a synthetic fat known
as the brand name Olean and
found in some potato chip
brands, prevents fat from
getting absorbed in your
digestive system. This often
leads to severe diarrhea,
abdominal cramps, and gas.
More significantly, though,
Olestra inhibits healthy
vitamin absorption from fat-
soluble carotenoids that are
found in fruits and
vegetables and thought to
reduce the risk of cancer and
heart disease. It blocks fat
absorption, but it also blocks
vitamin absorption.
10. POTASSIUM BROMATE
▪ Potassium bromate is rare,
but still legal in the U.S., and
used as an additive to
increase volume in white
flour, breads, and rolls. Most
bromate rapidly breaks
down to an innocuous form,
but it is known to cause
cancer in animals—and even
small amounts in bread can
create a risk for humans.
California requires a cancer
warning on the product label
if Potassium bromate is an
ingredient.
 11. WHITE SUGAR
▪ Some foods, such as fruits
and carrots, naturally contain
sugar, but foods with added
sugars, such as baked goods,
cereals, crackers, even
sauces and many other
processed foods. Simple
sugars are nontoxic but large
amounts are unsafe because
they take nutrients from your
body in order to metabolize
them. Most Americans lose
20-40% of their daily calories
to sugar when it shouldn’t
take more than 10%. Too
much sugar leads to
problems with weight
control, tooth decay and
blood sugar levels in
diabetics.
12. SODIUM CHLORIDE
▪ Small amounts of salt are
essential to the body but
too much can cause
health problems such
affecting cardiovascular
function, leading to high
blood pressure, heart
attack, stroke, and
kidney failure.
THE END