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These are the ideas about food additives, how can it work? Are they safe for our health?
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FOOD ADDITIVES Sharadinda Mukherjee & Nilay Kumar Pal
What Are Food Additives? Food additives are used either to facilitate or complement a wide variety of production methods in the modern food supply. Their two most basic functions are that---------- 1.they either make food safer by preserving it from bacteria and preventing oxidation and other chemical changes, or 2.they make food look or taste better or feel more pleasing in the mouth. Any substance not normally consumed as a food in itself and not normally used as a characteristic ingredient of food, whether or not it has nutritive value, the intentional addition of which to a food for a technological purpose in the manufacture, processing, preparation, treatment, packaging, transport or storage of such food results, or may be reasonably expected to result, in it or its by-products becoming directly or indirectly a component of such foods
To maintain product quality and freshness Food Additives – Ingredients with a Purpose • To aid in the processing and preparation of foods • To make foods appealing
Category Of Food Additives • Acid • Anticaking agents • Antioxidants • Food colouring • Stabilizers • Flavours • Glazing agents • Humectants • Preservatives • Emulsifiers • Sweeteners • Tracer Gas
Acids, bases and buffers control the acidity or alkalinity of food, for safety and stability of flavour. Acids, Bases And Buffers Fumaric acid Citric acid
Anti-caking agents An Anticaking agent is an additive placed in powdered or granulated materials, such as table salt, to prevent the formation of lumps and for easing packaging, transport, and consumption. An Anticaking agent in salt is denoted in the ingredients, for example, as "anti-caking agent (554)", which is sodium aluminosilicate, a man-made product. This product is present in many commercial table salts as well as dried milks, egg mixes, sugar products, and flours. In Europe, sodium ferrocyanide (535) and potassium ferrocyanide (536) are more common anticaking agents in table salt. Natural anticaking agents used in more expensive table salt include calcium carbonate and magnesium carbonate. Some anticaking agents are soluble in water; others are soluble in alcohols or other organic solvents. They function either by absorbingexcess moisture, or by coating particles and making them water repellent. Calcium silicate (CaSiO3), a commonly used anti-caking agent, added to e.g. table salt, absorbs both water and oil. Sodium aluminosilicate Calcium phosphate Cellulose
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. Antioxidants
Food coloring agents Colourings are added to food to replace colours lost during preparation, or to make food look more attractive. Tartrazine Fast Green FCF Brilliant Blue FCF Sunset Yellow FCF Allura Red AC
Stabilizers Stabilizers, thickeners and gelling agents, like agar or pectin (used in jam for example) give foods a firmer texture. While they are not true emulsifiers, they help to stabilize emulsions. Agarose polymers Galacturonic acid
Flavours Flavours are additives that give food a particular taste or smell, and may be derived from natural ingredients or created artificially Limonene Ethylvanillin Cinnamic aldehyde Methyl anthranilate
Glazing agents • A glazing agent is a natural or synthetic substance that provides a waxy, homogeneous, coating to prevent water loss and provide other surface protection for the substance. Science has produced similar glazing agents that mimic their natural counterparts. These components are added in different proportions to achieve the most optimal glazing agent for a product. Natural glazing agents have been found present, most often in plants or insects. In nature, the agents are used to keep the moisture in the specimen, but science has harnessed this characteristic by turning it into a glazing agent that acts as a coating.
HUMECTANT A humectant is a substance that is used to keep things moist. Humectants are hygroscopic substances. It is often a molecule with several hydrophilic groups, most often hydroxyl groups, but amines and carboxyl groups, sometimes esterified, can be encountered as well; the affinity to form hydrogen bonds with molecules of water is crucial here. Vinyl alcohol Sorbitol Working Principle Propylene glycol Glyceryl triacetate
Preservatives Preservatives are used to-------- extend the shelf-life of certain products; and ensure their safety through that extended period. Most importantly, they retard bacterial degradation, which can lead to the production of toxins and cause food poisoning. Thus they offer a clear consumer benefit in keeping food safe over the shelf-life of the product, which itself may be extended by their use. For example, bacon, ham, corned Chick and other ‘cured’ meats are often treated with nitrite and nitrate (E249 to E252) during the curing process.
Sweeteners Sweeteners are added to foods for flavoring. Sweeteners other than sugar are added to keep the food energy (calories) low, or because they have beneficial effects for diabetes mellitus and tooth decay and diarrhea. Saccharin Saccharose
Tracer gas Tracer gas allow for package integrity testing to prevent foods from being exposed to atmosphere, thus guaranteeing shelf life.
NEGATIVE AFFECT OF FOOD ADDITIVES • laughing at inappropriate times (at night or when something is not funny) • strange rashes that appear on the body • erratic behaviors and moods • self -stimulatory behaviors • waking up in the middle of the night • having a difficult time with their stools (constipation, diarrhea, and/or undigested foods) • headaches
