What Is A Food Additive?

1. What is a Food Additive? Food additives have been used by mankind for centuries. Their importance for our food products is undeniable and of extreme value, especially in modern society. Here we will delve deeper into some specific functional classes of these food additives which will help you comprehend their categorization. What is a Food Additive? A food additive is a consumable substance that it added to any food enhances its taste, appearance, texture and prevent it from becoming repugnant, or in most cases, rotten. Food additives have been used since mankind found cooking and methods of preserving and storing their food. Some general examples include Vinegar (for pickles), MSG (mono-sodium-glutamate), food colouring, emulsifiers, stabilizers, etc. As per fssai regulations “food additive” means any substance not normally consumed as a food by itself or used as a typical ingredient of the food, whether or not it has nutritive value, the intentional addition of which to food for a technological(including or ganoleptic) purpose in the manufacture, processing, preparation, treatment, packing, packaging, transport or holding of such food results, or may be reasonably expected to result (directly or indirectly) in it or its by-products becoming a component of or otherwise affecting the characteristics of such food but does not Include “contaminants” or substances added to food for maintaining or improving nutritional qualities. www.foodsafetymantra.com

2. What are Food Additive Functional Classes? Since food additives are not the general consumable food, and can be artificial or natural. Since food additives help with different procedures (enhancing flavour, preservation, coagulation, adding colour, etc), they have been categorized into different sections, known as the functional classes. These functional classes segregate the additives according to their respective usage, so a specific class can define all the approved food additives used for a purpose. There are a total of 27 food additive functional classes, based on the Codex Class Names and the International Numbering System (INS) for Food Additives. Functional Classes Part 11 to 20 #11: Emulsifier It is a food additive used to create a uniform emulsified mixture of two or more phases in a food. Some commonly used emulsifiers in the modern food industry are egg yolk (lecithin), mustard, soy and guar gum. #12: Emulsifying Salt These salts are used to prevent fat separation while the preparation of processed food by rearranging proteins on molecular levels. These salts also help with improving the www.foodsafetymantra.com

3. dispersion of phases and their blending. Common examples are sodium citrate and tartrate. #13 Firming Agent As the name suggests, the job of a firming agent is to tighten up the food mixture and maintain its firmness and crispness. These are generally used for processed foods and you can find them in edibles like yoghurt and jellies. Most common examples of firming agents include Calcium carbonate, calcium chloride and magnesium chloride. #14: Flavour Enhancer The use of these additives is to enhance the odour and taste of the food so it tickles your taste buds and gets you craving for more. Flavour enhancers are widely used by restaurants and diners to improve taste. The most common and widely used examples of such an additive are Mono Sodium Glutamate (MSG) and Maltol. #15 Flour Treatment Agent An additive used with flour to improve its mixing baking properties, quality, and/or colour. These additives are widely used by pizza, tacos and pasta industries. The most common examples of these agents are ascorbic acid, and potassium iodate. #16 Foaming Agent A foaming agent helps with creation and dispersion of uniform gaseous phase in a solid or liquid. In other terms, it helps create uniform foam for cooking or eating purposes. These are widely www.foodsafetymantra.com

4. used in soft drinks, whipped cream and bakery products. Examples include alkyl polyglucoside and Xanthan gum. #17 Gelling Agent These additives are added to food items to give them the texture of a gel. Gelling agents are widely used in the processed food industry, and are among the most common food additives. Some common examples include gelatin, guar gum, pectins and agar- agar. #18: Glazing Agent These are applied over the outer surface of food to impart a glazing and shiny appearance. These can also be used for sealing and preserving the food. Some common examples include Beeswax, shellac stearic acid. #19: Humectant It prevents food from drying out and maintains its moisture levels, specially, under the effect of a dry atmosphere. The most common examples are aloe vera gel and honey. #20: Packaging Gas This gas is filled inside the container/package containing the food in order to seal it from the outer atmosphere and prevent any spoilage, oxidation or rotting. These are most commonly found in canned food and chips packages. Examples include argon and helium. Food Additives are used for enhancing the overall experience of food products by affecting their flavour, colour and taste. These www.foodsafetymantra.com

5. can also be used for packaging and for producing different kinds of processed food products that are not available naturally. Author Bio The author is an experienced food regulatory affair professionals. Food Laws In India Food Standards In India www.foodsafetymantra.com