food additives Outline - PowerPoint Presentation

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food additives

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Outline

food additives

Direct Food Additives

Indirect Food Additives

Types of additives

roles and functions of food additives in food

Coding of food additives

Food safty (food additives)

Food preservation

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food additives

Food additives are substances added to products to perform specific technological functions. These functions include preserving, i.e. increasing shelf-life or inhibiting the growth of pathogens, or adding colouring and flavouring to food forinterest and variety.

.

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are chemical substances added to foods to improve

flavour

, texture,

colour

, appearance and consistency, or as

preservatives

during manufacturing or processing. Herbs, spices, hops, salt, yeast, water, air and protein

hydrolysates

are excluded from this definition.

There are over 300 permitted additives that can be used in the UK. Flavourings are not included in this figure, as there are over 3,000 flavouring components in UK use, in many different combinations. International organisations provide advice on the safety of flavourings

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Includes any substance intended

for use in producing, manufacturing,

processing,preparing

, treating,

packaging, transporting or holding

food, and any source of radiation

intended for such use.

4 direct food additives = 93% of total

– Sucrose, salt,

corn syrup, dextrose

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Food Additive

•

A substance which may, by its intended use,

become a component of food, either directly or

indirectly, or which may otherwise affect the

characteristics of food.

– Includes any substance intended

for use in producing, manufacturing,

processing, preparing, treating,

packaging, transporting or holding

food, and any source of radiation

intended for such use.

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Direct Food Additives

Anti-caking agents

Antimicrobial agents

Antioxidants

Colours

Curing and pickling agents

Emulsifiers

Enzymes

Firming agents

Flavour

enhancers

Flavouring

agents

HumectantsLeavening agentsRelease agentsNon-nutritive sweeteners

Nutrient supplements

Nutritive sweeteners

Oxidizing and reducing agents

pH control agents

Propellants and gases

Sequestrants

Solvents and vehicles

Stabilizers and thickeners

Surface-active agents

Texturizers

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Indirect Food Additives

Processing Aids

Food Contact Materials

Packaging Materials

Cleaning Agents

Ion-exchange resins, filter aids

Enzyme preparations

Microorganisms

Solvents, lubricants, release agents

Specific function additives

Utensils

Working surfaces

Equipment

Metal, plastic, paper, wood, etc.DetergentsSanitizers

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Direct food additives serve four major purposes in our foods

To provide nutrition

– to improve or maintain the nutritional quality of food. For

example, the addition of iodine to salt has contributed to the virtual elimination of simple

goiter. The addition of Vitamin D to milk and other dairy products has accomplished the

same thing with respect to rickets. Niacin in bread, cornmeal and cereals has helped

eliminate pellagra, a disease characterized by central nervous system and skin disorders

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To maintain product quality and freshness – fresh foods do not stay that way for long

periods of time; they rapidly deteriorate, turn rancid and spoil. Food additives delay

significantly this deterioration and prevent spoilage caused by growth of microorganisms,

bacteria and yeast and also by oxidation (oxygen in air coming into contact with the

foods). For example, if you were to cut slices of fresh fruits such as apples, bananas or

pears, they would rapidly turn brown as a result of this oxidation process

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To aid in the processing and preparation of foods – additives impart and/or maintain

certain desirable qualities associated with various foods. For example, we expect salad

dressings to stay mixed once they have been shaken.

Emulsifiers such as lecithin from soybeans maintain

mixture and improve texture in dressings and other foods.

They are used in ice cream where smoothness is desired

Leaveners

used to make breads, biscuits and rolls rise, include

yeast, baking powder and baking soda .

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To make foods appealing – the majority of food additives are most often used for this

purpose. Unless foods look appetizing and appeal to our senses, they will most likely go

uneaten and valuable nutrients will be lost. Food additives such as flavoring agents and

enhancers, coloring agents and sweeteners are included by food processors because we

demand foods that look and taste good.

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Types of additives

Additives may be:

• natural – found naturally, such as extracts from beetroot juice (E162), used as a colouring agent;

• manmade versions – synthetic identical copies of substances found naturally, such as benzoic acid (E210), used as a preservative;

• artificial – produced synthetically and not found naturally, such as

nisin

(E234), used as a preservative in some dairy products and in semolina and tapioca puddings.

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Six Categories of Food Additives

•

Texture

– Emulsifiers

– Stabilizers

• Miscellaneous

– Enzymes

– Catalysts

– Solvents

– Propellants

• Preservatives

–

Antimcrobial

– Antibrowning– Antioxidant• Nutritional– Vitamins/minerals• Flavor– Flavor enhancers– Sweeteners– Nat/

syn flavors• Color

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Preservatives aim to:

• prevent the growth of micro-organisms which could cause food spoilage and lead to food

poisoning

• extend the shelf-life of products, so that they can be distributed and sold to the consumer with a longer shelf-life.

For example, bacon, ham, corned beef and other ‘cured’ meats are often treated with nitrite and nitrate (E249 to E252) during the curing process

roles and functions of food additives in food

.

Preservatives

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Antioxidants

Antioxidants aim to:

• prevent food containing fat or oil from going rancid due to oxidation, i.e. developing an unpleasant odour or flavour;

• prevent the browning of cut fruit, vegetables and fruit juices (and so increase shelf life and appearance).

For example, vitamin C, also known as ascorbic acid, or E300, is one of the most widely used antioxidants

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Colours aim to:

• restore colour lost during processing or storage, e.g. marrowfat peas;

• ensure that each batch produced is identical

in appearance or does not appear ‘off’;

• reinforces colour already in foods, e.g. enhance

the yellowness of a custard;

• give colour to foods which otherwise would be colourless (e.g. soft drinks) and so make them more attractive.

Colours

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Colours

Certain combinations of the following

articifical

food colours: sunset yellow (E110),

quinoline

yellow (E104),

carmoisine

(E122),

allura

red (E129),

tartrazine

(E102) and

ponceau

4R (E124) have been linked to a negative effect on children’s behaviour. These colours are used in soft drinks, sweets and ice cream. The Food Standards Agency suggest if signs of hyperactivity or Attention Deficit Hyperactivity Disorder are seen in a child, these additives should be avoided.

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attention deficit hyperactivity disorder

In 2003, approximately

4.4 million

children aged 4--17 years were reported to have a history of ADHD diagnosis; of these,

2.5 million

(56%) were reported to be taking medication for the disorder

Some studies have linked some food additives to hyperactivity in children. A recent British study found that children

without a history of any hyperactive disorder showed varying degrees of hyperactivity after consuming fruit drinks

with various levels of additives. Among those that were studied were: Sodium benzoate (E211),

Tartrazine

(E102),

quinoline

yellow (E104), Sunset yellow (E110),

Carmosine (E122), Allura red (E129).

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Flavour enhancers

Flavour enhancers bring out the flavour in foods without imparting a flavour of their own, e.g. monosodium glutamate (E612) is added to processed foods. For example some soups, sauces and sausages.

Flavourings, on the other hand, are added to a wide range of foods, usually in small amounts to give a particular taste. These do not have E numbers because they are controlled by different food laws. Ingredients lists will say if flavourings have been used, but individual flavourings might not be named

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Sweeteners

Sweeteners include:

• intense sweeteners, e.g. saccharin, have a sweetness many times that of sugar and therefore are used in small amounts, e.g. in diet foods, soft drinks, sweetening tablets;

• bulk sweeteners, e.g.

sorbitol

, have a similar sweetness to sugar and are used at similar levels.

If concentrated cordial drinks that contain sweeteners are given to children between the ages of 6 months to 4 years, it is important to dilute them more than for adults. Infants under 6 months should not be given cordial drinks.

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Acids, bases and buffers

Acids, bases and buffers control the acidity or alkalinity of food, for safety and stability of flavour

Anti-caking agents

Anti-caking agents ensure free movement or flow of particles, e.g. in dried milk or table salt

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Anti – foaming agents

Anti-foaming agents prevent or disperse frothing, e.g. in the production of fruit juices

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Glazing agents

Glazing agents provide a protective coating or sheen on the surface of foods, e.g. confectionary (for appearance and shelf-life).

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Emulsifiers, stabilisers, gelling agents

and thickeners

Emulsifiers help mix ingredients together that would normally separate, e.g.

Lecithins

(E322).

Stabilisers prevent ingredients from separating again, e.g. locust bean gum (E410).

Emulsifers

and stabilisers give food a consistent texture, e.g. they can be found in low-fat spreads.

Gelling agents are used to change the consistency of a food, e.g. pectin (E440), which is used to make jam.

Thickeners help give food body, e.g. can be found in most sauces.

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Coding of food additives

The

food additive coding system

was developed by the European Community (

EC

). The European food additive code numbers are prefixed by 'E' (e.g. E223). These E-numbers indicate the food additives that are approved for use in Europe

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100-199 food colors

200-299 preservatives

300-399 antioxidants, phosphates, and

complexing

agents

400-499 thickeners, gelling agents, phosphates, humectants, emulsifiers

500-599 salts and related compounds

600-699 flavor enhancers

700-899 not used for food additives (used for feed additives)

900-999 surface coating agents, gases, sweeteners

1000-1399 miscellaneous additive

1400-1499 starch derivatives

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Food safty

Two major groups of

food sensitivity

are known as

food allergy

and food intolerance.

Food allergies

are abnormal

immunologic

responses to a particular food or food component. In contrast,

food intolerances

are non-immunologic responses. Generally, total avoidance of the culprit food is necessary for true food allergies. Food intolerances can be managed by limiting the amount of the food or food ingredient that is eaten. Total avoidance is usually not necessary for food intolerances.

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Aspartame

Aspartame

(951) is an artificial sweetener that is used to replace sugars in foods and beverages. The long term effects of aspartame on health have been studied intensively, but results were inconclusive. It is noted that aspartame induces

carcinogenic

effects in a dose-related manner. Contradictory results were shown in studies which reported that aspartame consumption in foods and beverages does not raise the risk of

or

other cancers

The acceptable daily intake (ADI) of aspartame is currently 50 mg/kg body weight in the United States

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Benzoate

Sodium benzoate

(211) is used as a food

colouring

and preservative in foods. Children who consumed a mixture of food

colourings

and preservatives from soft drinks and confectionery at high levels were found to be more

hyperactive

than those who did not have the

colourings

and preservatives

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Monosodium glutamate (MSG

is often added to food as a flavour enhancer but it can also occur naturally in food. In the safety assessment conducted by has been implicated as the causative agent of

Chinese restaurant syndrome

(CRS)

and asthmatic attacks

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Nitrates

Nitrates

or nitrites are added as a preservative, antimicrobial agent or colour fixative to processed foods such as meats and cheese.

Nitrate also occurs naturally in water, vegetables and plants. The human body converts nitrate in food into nitrite. Nitrite has been implicated in a variety of long term health effects, including

gastric cancer

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Sulphite

Sulphite

sensitivity is a food intolerant reaction .

Sulphite has many functions, including as a antimicrobial agent. It inhibits enzymatic and nonenzymatic browning, whitens foods, and serves as a dough conditioner.

Manifestations of sulphite sensitivity include

anaphylaxis

and asthma.

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Tartrazine

Tartrazine

(102) is an approved artificial food colour. Tartrazine has been implicated in the aggravation of both asthma and chronic

urticaria

in some people

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