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Lecture 6: Food Additives (Importance (To maintain palatability and…
Lecture 6: Food Additives
Definition
General: Any substance added to food.
Scientific: Any substance the intended use which results or may reasonably be expected to result directly or indirectly in its becoming a
component
or otherwise
affecting the characteristics of any food
.
Includes any substance used in - production, processing, treatment, packaging, transportation or storage of food.
Examples
Man-made versions
synthetic identical copies of substances found naturally -
benzoic acid, E210
as preservatives
Artificial
other useful additives are
not found
in nature and must be man-made
advantage: can be produced
more economically
, with
greater purity
and
more consistent quality
than some of their natural counterparts
nisin (E234)
as a preservative in some dairy products and in puddings
Natural
found naturally - extracts from
beetroot juice, E162
as colouring agent
natural additives manufactured from natural sources -
soybeans and corn
to provide lecithin to maintain product consistency
Types
Direct additive
added to a food for a
specific purpose
in that food
example:
low-calorie sweetener aspartame
- used in beverages, yogurt, puddings, chewing gum etc
Indirect food additives
become
part
of the food in
trace amounts
due to its
packaging, storage or other handling
Importance
To maintain palatability and wholesomeness
Preservatives
- retard product spoilage caused by mold, bacteria, fungi or yeast
Antioxidants
- prevent fats and oils in baked goods and other food from becoming rancid or developing an off flavor
Prevent
cut fresh fruits from
turning brown
when exposed to air
Examples of substances: propionic acid and its salts, ascorbic acid, butylated hydroxy anisole (BHA), butylated hydroxytoluene (HBT)
Examples of food: bread, cheese, frozen & dried fruits, margarine, cake mixes
To provide leavening or control acidity/alkalinity
Leavening agents
- release acids when heated can react with baking soda for baked goods to rise during baking
Other additives - help modify the acidity and alkalinity of foods for proper flavor, taste and color
Examples of substances: yeast, sodium bicarbonate, citric acid, fumaric acid, tartrates
Examples of food: cakes, cookies, butter, chocolates, soft drinks
To improve or maintain nutritional value
Vitamins and minerals
- to make up for those food lacking in a person's diet or lost in processing
Examples of substances: Vitamins A and D, thiamine, niacin, riboflavin, ascorbic acid
Examples of food: flour, bread, breakfast cereals, pasta, milk
To enhance flavor or impart desired color
Many
spices and natural and synthetic flavors
- enhance the taste of foods
Colors
- enhance the apperance of certain foods to meet consumer expectations
Examples: ginger, fructose, aspartame, saccharin, caramel, monosodium glutamate, turmeric
Examples of food: spice cake, gingerbread, soft drinks, confections, cheese, jams, gum
To maintain product consistency
Emulsifiers
- give products a consistent texture and prevent them from separating
Stabilizers and thickeners
- give smooth uniform texture
Anti-caking agents
- help substances (salt) to flow freely
Examples of substances: alginates, lecithin, mono- & diglycerides, carrageenan, pectin
Examples of food: baked goods, cake mixes, salad dressings, ice cream
Colour Additives
Definition: Any
dye, pigment or substance
that can
impart color
when added or applied to a food.
Importance
Ensure that each batch produced is
identical
in appearance or does not appear "off".
Reinforce
colour already in food.
Restore
colour lost during processing or storage.
Give
colour to foods which otherwise would be colourless and so make them
more attractive
.
Negative Effects
Examples: sunset yellow (E110), quinoline yellow (E104), carmoisine (E122), allura red (E129), tartrazine (E102), ponceau 4R (E124)
linked to negative effect on children's behaviour
used in soft drinks, sweets and ice cream
Blue #1 (The brilliant blue)
cause kidney tumors in mice
used in baked goods, beverages, dessert powders, candies, cereal, drugs
Blue #2 (indigo carmine)
causes a statistically significant incidence of tumors (brain gliomas) in male rats
used in colored beverages, candies, pet food, & other food and drugs
Citrus red #2
toxic to rodents at modest levels and caused tumors to the urinary bladder and possibly to other organs
used on skins of Florida oranges
Food Additives
Flavourings and Flavour Enhancers
Flavourings
- give a particular taste
Flavour enhancers
- bring out the flavour in foods without imparting a flavour of their own
example: monosodium glutamate (E612)
Preservatives
Importance:
Prevent the growth of microorganisms which caused food spoilage and lead to food poisoning
Extend the shelf-life of products - can be distributed and sold to the consumer with a longer shelf-life
Examples
Nitrites
- can form potent carcinogenic nitrosamines in the body; can cause prostate, breast and stomach cancers in humans
Nitrates
- associated with miscarriages, fetal deaths and birth defects in lab animals
Nitrates/nitrites
- preserve, flavor and maintain a red color in many processed meat products
Antioxidants
Aims:
Prevent food containing fat or oil from going rancid due to oxidation; developing an unpleasant odour or flavour
Prevent the browning of cut fruits, vegetables and fruit juices; increase shelf-life and appearance
Example: vitamin C/ascorbic acid (E300)
Sweeteners
Intense sweeteners
- eg: saccharin; have a sweetness
many times
than of sugar and used in
small amounts
Bulk sweeteners
- eg: sorbitol; have a
similar
sweetness to sugar and are used at
similar levels
Others
Anti-caking agents
- ensure free movement or flow or particles
Anti-foaming agents
- prevent or disperse frothing
Acids, bases and buffers
- control the acidity or alkalinity of food; for safety and stability of flavour
Glazing agents
- provide a protective coating or sheen on the surface of foods; for appearance and shelf-life
Stabilisers
- prevent ingredients from separating again;
Emulsifiers + Stabilisers
- give food a consistent texture
Emulsifiers
- help mix ingredients together that would normally separate
Gelling agents
- used to change the consistency of a food
Thickeners
- help give food body