Food Additives -Part 02

 

 Food Additives -Part 02

 Why food additives used in food?

Give the food a smooth and consistent texture: Emulsifiers prevent liquid products from separating žImprove or preserve the nutrient value 

žMaintain the wholesomeness of foods

žControl the acid-base balance of foods and provide leavening 

Provide color and enhance flavour

 

   

Who controls?

žFDA has the primary legal responsibility for determining their safe use. To market a new food or color additive (or before using an additive already approved for one use in another manner not yet approved), a manufacturer or other sponsor must first petition FDA for its approval.

 Categories of food additives

ž* Nutritional additives

ž *Processing agents

ž *Preservatives

ž *Sensory agents

Nutritional additives

e.g. beetroot jiuce with its bright purple colour can be used to colour other foods such as sweets

 Detection of F A

 The analysis of synthesized food additives is generally performed  by chromatography or spectrophotometry.

 

 Additives side effects 

 *MSG- frozen dinner, salty snacks, canned soups, fast foods – neurological     effects, impaired growth and development 

ž*Artificial food coloring- blue 1, red 40, yellow 5, yellow 6 – allergic                  reactions 

ž*Sodium nitrite – in meat to prevent bacteria but causes stomach, breast,     bladder cancer

 

#Guar gum- is long chain carbohyadrate –thicken and bind foods- e.g.         ice creams ,salad, soups, sauces- gas , bloating cramps etc.  

#žHigh fructose corn syrup- (sweetener)-soda, juice, candy, cereals, snack foods- weight gain, diabetes

# žArtificial sweeteners-  aspartame, sucralose, saccharin-promote weight loss and control blood sugar.

Food Additives - part 01

 Food additives-01 

ž1]Substances that are added to food to maintain or improve the safety, freshness, taste, texture, or appearance of food are known as food additives.

2]Some food additives have been in use for centuries for preservation – such as salt (in meats such as bacon or dried fish), sugar (in marmalade), or sulfur dioxide (in wine).

3]Food additives need to be checked for potential harmful effects on human health before they can be used. 

4]The Joint FAO/WHO Expert Committee on Food Additives (JECFA), is the international body responsible for evaluating the safety of food additives.

 ž5]Additives are needed to ensure processed food remains safe and in good condition throughout its journey from factories or industrial kitchens, during transportation to warehouses and shops, and finally to consumers. 

6]Food additives can be derived from plants, animals, or minerals, or they can be synthetic. 

 

  Flavouring agents

        Which are added to food to improve aroma or taste – make up the greatest number of additives used in foods. 

        There are hundreds of varieties of flavourings used in a wide variety of foods, from confectionery and soft drinks to cereal, cake, and yoghurt.

        Natural flavouring agents include nut, fruit and spice blends, as well as those derived from vegetables and wine. In addition, there are flavourings that imitate natural flavors.

 Enzyme preparations

      Enzymes are naturally-occurring proteins that boost biochemical reactions by breaking down larger molecules into their smaller building blocks. 

        They can be obtained by extraction from plants or animal products or from micro-organisms such as bacteria and are used as alternatives to chemical-based technology. 

        They are mainly used in baking (to improve the dough), for manufacturing fruit juices (to increase yields), in wine making and brewing (to improve fermentation), as well as in cheese manufacturing (to improve curd formation).     

 Examples of Food Additives

ž1] Preservatives: ascorbic acid, calcium sorbate, and sodium nitrite.

2] žColor additives: fruit and vegetables juices, yellow 5, and beta carotene.

3] žFlavors and spices: 'real' vanilla or 'artificial' vanilla.

4] žFlavor enhancers: MSG(Monosodium Glutamate) and yeast.

5] žEmulsifiers: soy lecithin, mono and diglycerides......