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Food additives and preservatives
- 1. FOOD ADDITIVES AND PRESERVATIVES
- 3. 3 Introduction • Food preservation began when man first learned to safeguard food from one harvest to the next and by the salting and smoking of meat and fish. • The Egyptians used colours and flavourings, and the Romans used saltpetre (potassium nitrate), spices and colours for preservation and to improve the appearance of foods. • Cooks regularly used baking powder as a raising agent, thickeners for sauces and gravies, and colours, such as cochineal, to transform good-quality raw materials into foods that were safe, wholesome and enjoyable to eat
- 4. 4 Definition • A broad definition of food additive is “any substance the intended use of which results, directly or indirectly, in it’s becoming a component of or otherwise affecting the characteristics of any food and which is safe under the condition of its use”. • As defined by the Codex Alimentarius Commission (a joint FAO/WHO organization involved in preparing food standards) and the EEC Commission, a 'food additive' means any substance not normally consumed as a food by itself and not normally used as a typical ingredient of food, whether or not it has nutritive value, the intentional addition of which to food for a technological (including organoleptic)purpose in the manufacture, processing, preparation, treatment, packing, packaging, transport or holding of such food results, or may reasonably be expected to result, directly or indirectly, in it or its by-products becoming a component of or otherwise affecting the characteristics of such foods. • The term does not include contaminants or substances added to food for maintaining or improving nutritional qualities.
- 6. 6 • Vitamins, minerals and amino acids used to improve nutritional quality • Use of iodine in salt • Cereals products are used to supplement nutrients like thiamine, niacin and iron
- 7. 7 • Flavour enhancers are used to intensify the already present flavours • E.g. MSG
- 8. 8 • Act as thickening, firming and maturing agent • Effect the colloidal properties of food like gelling, emulsifying, foaming and suspending • Ca salts help to firm the texture of canned tomatoes
- 9. 9 • Processing aids such as chelating agents, enzymes, and anti-foaming agents; surface finishing agents; catalysts; and various solvents, lubricants, and propellants. • Prevent fermentation and removes extraneous matter • E.g. Silicones to prevent foaming in wine fermentation
- 10. 10 • Chemicals sometimes are used to decrease or increase the Mc of food products • Calcium silicates are added in table salt to prevent caking due to moisture in air
- 11. 11 • Vitamins, minerals and amino acids used to improve nutritional quality • Use of iodine in salt • Cereals products are used to supplement nutrients like thiamine, niacin and iron
- 12. 12 • For establishing the desired pH in the food • E.g. Phosphonic acid in soft drinks; citrate salt in fruit jellies
- 13. 13 • Act as antimicrobial, anti-browning, antioxidants • BHA, Vit C, Vit E
- 14. 14 Colouring agent • Improves the appearance of food products
- 16. 16 Classification of Food Additives
- 17. 17 Intentional food additives: That are intentionally added to foods to aid in processing or to act as preservatives or to improve the quality of the food – are called intentional additives. Un-intentional food additives: The unintentional additives, which are not added to achieve an effect in the food but which may accidently enter into foods as a result of their use in agricultural production, raising animals, food processing or packing, are not additives in the technical sense of the term, but they are food contaminants.
- 18. 18 Food AdditivesAnti-oxidantsChelating agentColouring agentCuring agentEmulsifiers Flavour enahancers Flour improversHumecctantsAnti-caking agentLeavening agent Nutrients supplements Non-nutritive Sweetners pH control agentsPreservatives Stabilizer & Thickeners
- 19. 19 Food AdditivesAnti-oxidantsChelating agentColouring agentCuring agentEmulsifiers Flavour enahancers Flour improversHumecctantsAnti-caking agentLeavening agent Nutrients supplements Non-nutritive Sweetners pH control agentsPreservatives Stabilizer & Thickeners
- 20. 20 Food AdditivesAnti-oxidantsChelating agentColouring agentCuring agentEmulsifiers Flavour enahancers Flour improversHumecctantsAnti-caking agentLeavening agent Nutrients supplements Non-nutritive Sweetners pH control agents Preservatives Stabilizer & Thickeners
- 21. 21 Food AdditivesAnti-oxidantsChelating agentColouring agentCuring agentEmulsifiers Flavour enahancers Flour improversHumecctantsAnti-caking agentLeavening agent Nutrients supplements Non-nutritive Sweetners pH control agents Preservatives Stabilizer & Thickeners
- 22. 22 Food AdditivesAnti-oxidantsChelating agentColouring agentCuring agentEmulsifiers Flavour enahancers Flour improversHumecctantsAnti-caking agentLeavening agent Nutrients supplements Non-nutritive Sweetners pH control agents Preservatives Stabilizer & Thickeners
- 23. 23 Food AdditivesAnti-oxidantsChelating agentColouring agentCuring agentEmulsifiers Flavour enahancers Flour improversHumecctantsAnti-caking agentLeavening agent Nutrients supplements Non-nutritive Sweetners pH control agents Preservatives Stabilizer & Thickeners
- 24. 24 Food AdditivesAnti-oxidantsChelating agentColouring agentCuring agentEmulsifiers Flavour enahancers Flour improversHumecctantsAnti-caking agent Leavening agent Nutrients supplements Non-nutritive Sweetners pH control agents Preservatives Stabilizer & Thickeners
- 25. 25 Food AdditivesAnti-oxidantsChelating agentColouring agentCuring agentEmulsifiers Flavour enahancers Flour improversHumecctants Anti-caking agent Leavening agent Nutrients supplements Non-nutritive Sweetners pH control agents Preservatives Stabilizer & Thickeners
- 26. 26 Food AdditivesAnti-oxidantsChelating agentColouring agentCuring agentEmulsifiers Flavour enahancers Flour improvers Humecctants Anti-caking agent Leavening agent Nutrients supplements Non-nutritive Sweetners pH control agents Preservatives Stabilizer & Thickeners
- 27. 27 Food AdditivesAnti-oxidantsChelating agentColouring agentCuring agentEmulsifiers Flavour enahancers Flour improvers Humecctants Anti-caking agent Leavening agent Nutrients supplements Non-nutritive Sweetners pH control agents Preservatives Stabilizer & Thickeners
- 28. 28 Food AdditivesAnti-oxidantsChelating agentColouring agentCuring agentEmulsifiers Flavour enahancers Flour improvers Humecctants Anti-caking agent Leavening agent Nutrients supplements Non-nutritive Sweetners pH control agents Preservatives Stabilizer & Thickeners
- 29. 29 Food AdditivesAnti-oxidantsChelating agentColouring agentCuring agent Emulsifiers Flavour enahancers Flour improvers Humecctants Anti-caking agent Leavening agent Nutrients supplements Non-nutritive Sweetners pH control agents Preservatives Stabilizer & Thickeners
- 30. 30 Food AdditivesAnti-oxidantsChelating agentColouring agent Curing agent Emulsifiers Flavour enahancers Flour improvers Humecctants Anti-caking agent Leavening agent Nutrients supplements Non-nutritive Sweetners pH control agents Preservatives Stabilizer & Thickeners
- 31. 31 Food AdditivesAnti-oxidantsChelating agent Colouring agent Curing agent Emulsifiers Flavour enahancers Flour improvers Humecctants Anti-caking agent Leavening agent Nutrients supplements Non-nutritive Sweetners pH control agents Preservatives Stabilizer & Thickeners
- 32. 32 Food AdditivesAnti-oxidants Chelating agent Colouring agent Curing agent Emulsifiers Flavour enahancers Flour improvers Humecctants Anti-caking agent Leavening agent Nutrients supplements Non-nutritive Sweetners pH control agents Preservatives Stabilizer & Thickeners
- 33. 33 Food Additives Anti-oxidants Chelating agent Colouring agent Curing agent Emulsifiers Flavour enahancers Flour improvers Humecctants Anti-caking agent Leavening agent Nutrients supplements Non-nutritive Sweetners pH control agents Preservatives Stabilizer & Thickeners
- 34. 34
- 35. 35 • Added to retard fat oxidation • Acceptable Daily Intake BHT- 0-0.3 mg per kg of body weight BHA- 0-0.5 mg per kg of body weight
- 36. 36 • Serves as scavengers of metals which catalyse oxidation E.g. DisodiumEDTA
- 37. 37 • These include colour stabilizers, colours fixatives, colour retention • E.g. are Annato extract in butter, cheese; cochineal
- 38. 38 • Additives which preserves meat, give them desirable colour and flavour • E.g. Sodium nitrate
- 39. 39 • For obtaining stable mixture of liquids • Widely used in dairy and confectionary products • E.g. Lecithin from eggs and soya bean
- 40. 40 • They amplify the flavours present the food products by synergic effect • Natural flavour additives are spices, herbs, essence and essential oils • Synthetic flavour enhancers are Amyl acetate for banana Methyl anthranilate for grapes Ethyl butylate for pineapples • E.g. MSG
- 41. 41 • Bleaching and maturing agent • Important for flour milling and bread making industries • Agent only for flour bleaching is Benzoyl peroxide • Agent only for dough improvement are KBrO3, KIO3, [Ca(IO3)2], CaO3 • Commonly used is ClO2 (for both purpose)
- 42. 42 • Moisture retention agent • They controls the viscosity, texture, bulking, reduce the water activity, control of crystallization • Commonly used humectants are (polyhydroxy alcohol) propylene alcohol, glycerol, sorbitol.
- 43. 43 • It helps to prevent particles from adhering to each other and turning them into a sloid chunk during damp weather. • They help free flowing of salt and other powders
- 44. 44 • Use to produce light fluffy baked goods
- 45. 45 • They restores the values lost during processing, storage. • Ensures high nutritional value than what nature may have provid • Vit C is added in canned citrus fruit to makeup the loss of the Vit processing
- 46. 46 • Act as sweeteners in food product • They have low calories (less than 2% of sucrose) • E.g. Saccharin, Aspartame
- 47. 47 • They includes acids, alkalis, and buffers • E.g. citric acid
- 48. 48 • Inhibits or retards or arrest the growth of MO • E.g. sodium benzoate, benzoic acid
- 49. 49 • Its functions to improve and stabilize the texture of foods, inhibit crystallization, stabilize emulsion and foams, reduce the stickiness of icings on baked products and encapsulated the flavour • E.g. Gelatin
- 50. 50
- 51. 51
Editor's Notes
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