Sessions on FOOD SAFETY Awareness

1. Sessions onFOOD SAFETY Awareness Session-2: Understanding FOOD ADDITIVES By VINU FOOD PRODUCTS A Presentation by VINU FOOD PRODUCTS

2. 2. Understanding Food Additives 2.1 What is Food Additive: Any substance added to the food affecting the characteristics of natural food. • Direct additives are intentionally added to foods for a specific purpose • Indirect additives are those to which the food is exposed to during processing, packaging, or storing A Presentation by VINU FOOD PRODUCTS

3. 2. Understanding Food Additives 2.2 Different Food Additives: I. Direct additives: II.Indirect additives: a. As part of food processing a vast range of extra chemicals are added to food - called Additives. • Around 90% of them are flavorings and colours • - to make the food taste better and - to look better. • c. Only the rest are to improve or maintain product consistency, quality, nutritional value, palatability and wholesomeness A Presentation by VINU FOOD PRODUCTS

4. 2. Understanding Food Additives 2.2 Different Food Additives: I. Direct additives: II.Indirect additives: a. FOOD COLOURS: • Colours play a strong role in food to give: • Identification of the food • Fitness for consumption. • Two types of colours: • Natural colours • Synthetic colours • Synthetic colours usage is very hign A Presentation by VINU FOOD PRODUCTS

5. 2. Understanding Food Additives 2.2 Different Food Additives: I. Direct additives: II.Indirect additives: a. FOOD COLOURS: • Synthetic colours are used in many products – like Soft Drinks, Fruit Drinks, Sweets, Ice Creams etc. • High in-take of such synthetic colour gives wide range of health hazards over a period of time reducing our life span. A Presentation by VINU FOOD PRODUCTS

6. 2. Understanding Food Additives 2.2 Different Food Additives: I. Direct additives: II.Indirect additives: • b. FLAVOR ENHANCERS • Heavily used Taste Enhancer is Monosodium glutamate, or MSG. It is a • A white powder • Enhances the flavor of food • MSG is also present in the following additives: • calcium glutamate, autolyzed yeast extract, yeast nutrient, textured protein, hydrolyzed protein etc. A Presentation by VINU FOOD PRODUCTS

7. 2. Understanding Food Additives 2.2 Different Food Additives: I. Direct additives: II.Indirect additives: • b. FLAVOR ENHANCERS • MSG - Health Problems due to high consumption of MSG • burning sensations in the back, neck, chest; paralysis, numbness in the same areas • tingling or warmth in the face, arms or back • nausea; facial tightness; rapid heartbeat • chest pains, asthma attacks • drowsiness or cravings for other foods • headache or facial pressure • sweating and flushing • Some patients report an overall feeling of weakness. A Presentation by VINU FOOD PRODUCTS

8. 2. Understanding Food Additives 2.2 Different Food Additives: I. Direct additives: II.Indirect additives: C. PRESERVATIVES Why preservatives • To kill harmful micro organisms • To prevent oxidation - Thereby increases shelf-life A Presentation by VINU FOOD PRODUCTS

9. 2. Understanding Food Additives 2.2 Different Food Additives: I. Direct additives: II.Indirect additives: C. PRESERVATIVES A Presentation by VINU FOOD PRODUCTS

10. 2. Understanding Food Additives 2.2 Different Food Additives: I. Direct additives: II.Indirect additives: C. PRESERVATIVES Natural Preservatives A Presentation by VINU FOOD PRODUCTS

11. 2. Understanding Food Additives 2.2 Different Food Additives: I. Direct additives: II.Indirect additives: • PRESERVATIVES A Presentation by VINU FOOD PRODUCTS

12. 2. Understanding Food Additives 2.2 Different Food Additives: I. Direct additives: II.Indirect additives: • PRESERVATIVES Artificial Preservatives A Presentation by VINU FOOD PRODUCTS

13. 2. Understanding Food Additives 2.2 Different Food Additives: I. Direct additives: II.Indirect additives: • PRESERVATIVES Class I preservatives are Natural Presevatives Class II preservatives are Artificial Chemicals Some Class II preservatives are allowed in limited quantity. Some are not allowed in food products High in-take of class-II preservatives give wide range of health hazards over a period of time reducing our life span. A Presentation by VINU FOOD PRODUCTS

14. 2. Understanding Food Additives 2.2 Different Food Additives: I. Direct additives II.Indirect additives: D. KINDS OF DIRECT ADDITIVES: -Acids  -Flavor enhancers -Acidity regulators -Flour treatment agents -Anticaking agents  -Glazing agents -Antifoaming agents  -Humectants -Antioxidants  -Tracer gas -Bulking agents -Preservatives -Food colors   -Stabilizers -Color retention agents  -Sweeteners -Emulsifiers  -Thickeners -Flavors  -Caffeine. A Presentation by VINU FOOD PRODUCTS

15. 2. Understanding Food Additives 2.2 Different Food Additives: I. Direct additives: II.Indirect additives: D. KINDS OF DIRECT ADDITIVES: -Acids  -Flavor enhancers -Acidity regulators -Flour treatment agents -Anticaking agents  -Glazing agents -Antifoaming agents  -Humectants -Antioxidants  -Tracer gas -Bulking agents -Preservatives -Food colors   -Stabilizers -Color retention agents  -Sweeteners -Emulsifiers  -Thickeners -Flavors  -Caffeine. There are chemical additives to Maintain/improve tastes, appears, nutrition value or just about any thing. A Presentation by VINU FOOD PRODUCTS

16. 2. Understanding Food Additives 2.2 Different Food Additives: I. Direct additives: II.Indirect additives: - They are the results of un-hygienic, un-controlled processing environment • Low quality equipments leading to metallic contaminations • Inadequate quality checks on the processes and products A Presentation by VINU FOOD PRODUCTS

17. 2. Understanding Food Additives 2.3 Food Additives & their Effects: Please refer to “Food Additives & Their Effects”. The ill-effects are alarming and it will be an eye-opener. A Presentation by VINU FOOD PRODUCTS

18. 2. Understanding Food Additives 2.4 Adulterations • Any impure addition is defined as adulteration. • It is a kind of Additive aimed at increasing the profitability • In food, it is “the addition of foreign substances, being contaminated by chemicals or being fouled by animal and human excrement. A Presentation by VINU FOOD PRODUCTS

19. 2. Understanding Food Additives 2.5 Some Adulterations • Pepper - gravel, leaves and twigs added • Tea - exhausted tea leaves and other leaves added and glazed with black lead • Bread - grit, sand, ashes and mashed potato were added and alum used for bleaching. • Rum and beer - strychnine, cocculusinculus (both are hallucinogens) and copperas were added • Pickles, bottled fruit, wine, and preserves - sulphate of copper added • Mustard - lead chromate • Bengal Gram Floor – PattaniParuppu is used A Presentation by VINU FOOD PRODUCTS

20. 2. Understanding Food Additives 2.5 Some Adulterations • Sugar confectionery and chocolate - copper carbonate, lead sulphate, bisulphate of mercury, and Venetian lead • Gloucester cheese - Red lead gives its 'healthy' red hue • Cream - flour and arrowroot gives rich thickness Even, food loved by children are adulterated A Presentation by VINU FOOD PRODUCTS

21. 2. Understanding Food Additives 2.6 Summary on Food Additives It is a world, FULL of ADDITIVES /ADULTERATIONS with ill-effects every where and In every thing. THINGS ARE NOT IN OUR CONTROL. WE NEED TO TAKE CAUTIOUS APPROACH. A Presentation by VINU FOOD PRODUCTS

22. 2. Understanding Food Additives 2.6 Summary on Food Additives Therefore for your family’s Food Safety, It is important to understand what ADDITIVES are added in the food you buy and THEIR EFFECT on HEALTH. A Presentation by VINU FOOD PRODUCTS

23. A Presentation By Thank you A Presentation by VINU FOOD PRODUCTS