Types of food additives, introduction to food additives

1. Domina Petric, MD
Types of food additives

2. Additives can be divided into
preservatives
nutritional
additives
flavoring
agents
coloring
agents
texturizing
agents
miscellaneous
additives
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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3. INS system
The International Numbering System
for Food Additives is a European-based
naming system for food additives.
It is aimed at providing a short
designation of what may be a lengthy
actual name.
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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4. E system or E numbers
E numbers are codes for substances that are permitted to
be used as food additives for use within the European
Union and EFTA.
E numbers are commonly found on food labels.
Their safety assessment and approval are the responsibility
of the European Food Safety Authority.
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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5. Preservatives
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
5

6. Preservatives
There are three types of preservatives
used in foods:
•Antimicrobials
•Antioxidants
•Antibrowning agents
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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7. Antimicrobials
The antimicrobials, with E and INS
numbers ranging from 200 to 290,
are used to check or prevent the
growth of microorganisms.
Antimicrobials play a major
role in extending the shelf-life
of numerous snack and
convenience foods.
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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8. Antioxidants
• The antioxidants (INS 300-326 and E300-E326), are
used to prevent lipid and/or vitamin oxidation in
food products.
• They are used primarily to prevent autoxidation and
subsequent development of rancidity and off-flavor.
• They vary from natural substances (vitamins C and E)
to synthetic chemicals (butylated hydroxyanisole
and butylated hydroxytoluene).
• The antioxidants are especially useful in preserving
dry and frozen foods for an extended period of time.
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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9. Antibrowning agents
• Antibrowning agents are chemicals used to prevent
both enzymatic and nonenzymatic browning in food
products, especially dried fruits or vegetables.
• Vitamin C (E300), citric acid (E330) and sodium
sulfite (E221) are the most commonly used additives
in this category.
• These additives are classified as either antioxidants
or preservatives in the INS system, but retain the
same numbers as in the E system without the E.
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
9

10. Nutritional additives
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
10

11. Nutritional additives
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
11

12. Nutritional additives
• The addition of vitamin D to milk and of B
vitamins to bread has been associated with
the prevention of major nutritional
deficiencies in the United States.
• Minerals such as iron and iodine have also
been of extreme value in preventing
nutritional deficiencies.
• The primary use of minerals is in cereal
products.
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
12

13. Nutritional additives
• Amino acids and other proteinaceous
materials are not commonly used in foods.
• Lysine is sometimes added to cereals to
enhance protein quality.
• Proteins or proteinaceous materials such as
soya protein are also sometimes used as
nutritional additives, although they are most
commonly used as texturizing agents.
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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14. Nutritional additives
Fiber additives have seen
increased popularity in
recent years with the
increase in consumer
interest in dietary fiber.
Various cellulose,
pectin and starch
derivatives have been
used for this purpose.
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
14

15. Nutritional additives
• Fiber additives are not well defined and in
reality have little or no direct nutritional
value, although they do have indirect
nutritional benefits.
• In some cases, fiber additives also provide
improved texture to food products and are
categorized in the INS and E system as bulking
agents, thickeners or stabilizers.
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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16. Coloring agents
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
16

17. Coloring agents
Most coloring agents are used to improve the overall
attractiveness of the food.
A number of natural and synthetic additives are used to color
foods.
In addition, sodium nitrite is used not only as an antimicrobial,
but also to fix the color of meat by interaction with meat
pigments.
The colors are included in the E system as E100-E180 and in
the INS as 100-182.
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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18. Flavoring agents
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
18

19. Flavoring agents
• Flavoring agents comprise the greatest
number of additives used in foods.
There are three major types of flavoring
additives:
•sweeteners
•natural and synthetic flavors
•flavor enhancers
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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20. Sweeteners
• The most commonly used sweeteners are
sucrose, glucose, fructose and lactose.
• Sucrose is the most popular.
• These substances are commonly classified
as foods rather than as additives.
• The most common additives used as
sweeteners are low calorie or non caloric
sweeteners such as saccharin and aspartame.
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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21. Flavors
• There are more than 1700 natural and
synthetic substances used to flavor foods.
• These additives are, in most cases, mixtures of
several chemicals and are used to substitute
for natural flavors.
• In most cases, flavoring agents are the same
chemical mixtures that would naturally
provide the flavor.
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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22. Flavor enhancers
• Flavor enhancers (INS 620-642 and E620-E640)
magnify or modify the flavor of foods and do
not contribute any flavor of their own.
• Flavor enhancers, which include chemicals
such as monosodium glutamate (E621) and
various nucleotides (E626-E635), are often
used in Asian foods or in soups to enhance
the perception of other tastes.
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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23. Texturizing agents
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
23

24. Texturizing agents
Texturizing agents are used in the
greatest total quantity.
These agents are used to add to or
modify the overall texture or
mouthfeel of food products.
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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25. Emulsifiers
•Emulsifiers (INS 429-496 and, primarily,
E431 and E495) include natural
substances such as lecithin (INS 322 and
E322), monoglycerides and diglycerides
as well as several synthetic derivatives.
•The primary role of these agents is to
allow flavors and oils to be dispersed
throughout a food product.
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
25

26. Stabilizers
• Stabilizers include several natural gums such
as carrageenan as well as natural and
modified starches.
• These additives have been used for several
years to provide the desired texture in
products such as ice cream and are now also
finding use in both dry and liquid products.
• They are also used to prevent evaporation
and deterioration of volatile flavor oils.
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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27. Phosphates
Phosphates (E338-E343) are often used
to modify the texture of foods
containing protein or starch.
These chemicals are especially useful in
stabilizing various dairy and meat products.
The phosphates apparently react with protein
and/or starch and modify the water-holding
capacity of these natural food components.
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
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28. Dough conditioners
Dough conditioners
such as steroyl-2-
lactylate and various
humectants such as
sodium silico-
aluminate are also
used as texturizing
agents under very
specific conditions.
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
28

29. Miscellaneous additives
•chelating agents
•enzymes
•anti-foaming agents
•surface finishing agents
•catalysts
•various solvents, lubricants and
propellants
Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
29

30. • Branen AL, Haggerty RJ. Introduction to Food
Additives. In: Branen AL et al. Food Additives.
Marcel Dekker;2002.p:1-9.
References
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