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Food Additives

Food Additives. COMPLIED BY : Mrs. Vandana Mahajani. 1. Antioxidants. An antioxidants a substance added to fats and fat containing substances to retard oxidation and thereby prolong their wholesomeness, palatability and sometimes keeping time.

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Food Additives

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  1. Food Additives COMPLIED BY : Mrs. Vandana Mahajani

  2. 1. Antioxidants • An antioxidants a substance added to fats and fat containing substances to retard oxidation and thereby prolong their wholesomeness, palatability and sometimes keeping time. • They should not contribute to objectionable odour, flavour or colour to the fat • Examples of antioxidants are: • Butylated hydroxyanisole (BHA) • Propyl Gallate (PG) • Butylated Hydrooxytoluene ( BHT) • Tertiary butyl hydroquonine (TBHQ) • Naturally occurring substances are Tocopherols, they are expensive and thus not used as additives

  3. 2.Colouring agents • These include colour stabilizers, colour fixatives, colour retention agents,etc • Originally many colour additives were natural pigments or dyes. • Spinach juice , grass, marigold flower, seed coat of lipstick pod plant ,saffron, turmeric and caramel have been used as natural colouring agents • Synthetic colour include coal tar dyes, iron oxide (for redness) titanium dioxide (for whiteness)

  4. 3. Curing agents • These are used to preserve (cure) meats , give them desirable colour and flavour, discourage growth of microorganisms and prevent toxin formation • Sodium nitrite has been used for centuries for this purpose. • Other

  5. 4. Emulsions • Emulsifiers are a group of substances used to obtain a stable mixture of liquids that otherwise would not mix or would separate quickly. They also stabilize gas-in –solid and gas –in –liquid mixtures • They are widely used in dairy and confectionary products. • They are added to salad dressings, margarine and shortenings. • Lecithin found in milk and soyabean is the most commonly used emulsifiers. • The synthetic ones are glycol monostearate, sorbitan monostearate and polysorbates.

  6. 5. Flavour and flavour enhancers • Flavour enhancers are not flavour in themselves but they amplify the flavour of other substances. • There are about 2,100 flavour and are the largest class of food additives. • Natural flavouring substances are herbs ,spices, roots, essences and essential oils. • The agents responsible for flavour are esters, aldehydes, ketones, alcohols and ethers.. • Monosodium glutamate or MSG is the most commonly used flavour enhancer and is used in Japanese and Chinese foods.

  7. 6. Flour improvers. • These are bleaching and maturing agents used to bleach and mature the flour. • Agent used for flour bleaching is benzoyle peroxide. • Materials used for both leaching and improving are chlorine gas , chlorine dioxide, nitrocyle chloride nitrogen di and tetra oxides. • Oxidizing agents used only for dough improvement are potassium bromate, potassium iodate , calcium iodate, and calcium peroxide

  8. 7. Leavening agents • Leavening agents produce light and fluffy baked products • Originally yeast was used for this purpose. • Today baking powder is used for this purpose.

  9. 8. Nutrient supplements • Nutrient supplements replace the values lost in processing and storage, or ensure higher nutritional value than what nature may have provided • Thiamine, nicotinic acid, iron and calcium are added to the flour • Vitamin A and D is added to fats. • Cereals, baby foods and fruit juices are fortified with vitamins.

  10. 9. Nonnutritive sweeteners • Sucrose is an ideal sweetener in many ways but for its high calorie content • The first synthetic sweetening agent used was saccharin, but it leaves a bitter after taste. • Today cyclamates are used a sweetening agents in most soft drinks • Nonnutritive sweetening agents are also available now and use din tobacco products, confectionaries and beverages.

  11. 10. ph control agents • These include acids alkalis and buffers. • They not only control the acid and the alkali level but also food properties like flavor, texture, cooking qualities etc.

  12. 11. Preservatives • Preservatives are used to inhibit, retard or arrest the growth of microorganisms. • Sodium chloride, sugar, sulphur dioxide, nitrate and nitrite, sorbic acid, acetic acid are widely used as preservatives.

  13. 12. Stabilizers and thickeners • These substances inhibit crystallization, stabilize emulsions and foams, reduce the thickness of icings on backed products and enhance flavours. • Substances used as stabilizers are gum, agar, starch and its derivatives. • Gravies, pie fillings , cake toppings, chocolate milk drinks, jellies, puddings and salad dressings are among the many food that contain stabilizers and thickeners.

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