The document discusses various food additives used in fruit-based beverages, including preservatives like sodium benzoate and sulphur dioxide, antioxidants, sequestrants, emulsifiers, stabilizers, colors, flavors, and sweeteners. It defines these additives, explains their functions and provides examples of common additives used in products like fruit juices, wines, and carbonated drinks. The document concludes that food additives are important for fruit beverage processing but should be used safely and in permitted limits.

1. welcome

2. Name- Nigade Sharayu Dilip.
Registration No.- PHMRM0190162
Admission Year -2019
Department- Fruits, Vegetable And Flowers
Presentation Topic -Food Additives In Fruit Based Beverages
Research Guide- Dr. P. P. Relekar.
Post Graduate Institute of Post Harvest Management,
Killa –Roha.

3. Food additives in fruit
based beverages

4. Definition
 Food additives may be defined as chemical substances which are deliberately added to foods, in
known and regulated quantities, for the purpose of assisting in the processing of foods,
preservation of foods or in improving the flavour and texture or appearance of foods.
 Food additives are in general not a primary (major) constitutes of food and are usually used at a
very small quantity.
 “Food additives have been defined as non- nutritive substances which are added either
intentionally to food, generally in small quantities to improve their appearance, flavour, texture or
other secondary properties or find their way otherwise, into food during handling, processing or
distribution.”(by FAO-WHO)

5. The Codex Alimentarius Commission has defined
“Food Additive” as under-
 Food Additive means any substance not normally consumed as a food by itself and not normally
used as a typical ingredient of the food, whether or not it has nutritive value, the intentional
addition of which to food for a technological purpose in the manufacture, processing, preparation,
treatment, packing, or holding of such food results, or may be reasonably expected to result in it
or its bye products becoming a component or otherwise affecting the characteristics of such
foods.

6. Functions of Food Additives
 Maintaining product consistency.
 Improving or maintaining nutritive value.
 Maintaining palatability and wholesomeness.
 Improving flavour or imparting desired colour.
 Providing leavening or controlling acidity / alkalinity.

7. Classification of food additives
Direct additives
 This is otherwise called as intentional
additives.
 Food additives are those that are added to a
food for a specific purpose in that food.
 For example- xanthum gum – used in salad
dressing, chocolate milk, bakery filling,
puddings and other foods to add texture.
Indirect additives
 They are those that become part of the food
in trace amounts due to its packaging, storage
or other handlings.
 Example include radioactive fallout,
chemicals used in agriculture production and
accidental contaminants during food storage.
This is also known as unintentional additives.

8. E-Codes
 E-codes are codes sometimes found on food labels in the European Union (Great Britain,
France, Germany, Spain, Italy, Portugal etc.)
 The codes indicates an ingredient which is some type of food additives.
 The “E” indicates that is a “European Union Approved” food additive.
 Other countries have different food labeling laws.

9. E-Codes number Groups of Food Ingredients
E-100 Colouring agents
E-200 Preservatives
E-300 Anti-oxidants
E-400 Thickeners, Stabilizers, Gelling agents,
Emulsifiers
E-500 Agents for physical characteristics
E-600 Flavour enhancers
Table 1. E-Codes number.

10. Board classes of international food additives
1) Preservative 7) Buffers, Acids and Alkalis
2) Antioxidants 8) Food colours
3) Sequestrants 9) Non nutritive sweeteners
4) Surface active agent 10) Flavouring substances
5) Stabilizers and thickeners
6) Bleaching and maturing agents,
starch modifiers

11. Unfermented beverages Fermented beverages
Natural sweetened juice Wine
Ready to serve Champaigne (sparkling wine)
Nectar Port
Cordial Sherry (Spanish wine)
Squash Tokay(Fortified wine from Hungary)
Crush Muscat(Muscat grapes)
Syrup Perry
Fruit juice concentrate Orange wine
Fruit juice powder Berry wine
Barley waters Nira
Carbonated beverages Cider, Feni
Fruit beverages
Table 2.
fruit
beverages

12. Preservatives
 Substances added to food to retard, inhibit or arrest the activity of microorganisms.
 Class I preservatives can be used without restriction e.g. salt, sugar, spices, vinegar.
 Class II preservative use is restricted to only certain foods and the amount of the preservative which
can be added to these foods is also specified under PFA rules.
 The presence of a Class II preservative has to be declared on the packaging /label e.g. sulphites,
nitrates and nitrites, benzoic acid, sorbic acid.

13. Preservative-
 Class I preservatives are salt, sugar, vinegar, spices, honey, edible oils etc.
The preservative action of moderate strength of sugars can be improved if invertase is used to
increase the concentration of glucose relative to sucrose.
 Foods in which sugars aid preservation include syrups, squash, cordial etc.
-Sugar act as a preservative : 62-65%
- Permitted preservatives in all countries : Sulphur dioxide, benzoic acid
- Recommended level of sodium benzoate in fruit juices : 0.06 to 0.1 %
Products Sulphur Dioxide Benzoic Acid
RTS and nectar 100 PPM 100 PPM
Squash, crush
and cordial
350 PPM 600 PPM
Fruit juice 700 PPM -
(FPO)

14. Sodium benzoate - Sodium benzoate is more effective against yeasts and bacteria than molds. The
antimicrobial activity varies with foods, its pH and water activity and with types and species of
microorganism. E.g carbonated drinks.
Sulphur dioxide- It is used in the treatment of fruits and vegetables before and after dehydration to extend the
storage life of fresh grapes, prevent the growth of undesirable micro-organisms during wine making, and in
the manufacture of fruit juices. Sulphur dioxide is also the most useful agent for the prevention of browning
reactions in dried fruits.
Benzoic acid - It exhibits optimum activity in the pH range 2.5-4.0, and thus is well suited for use in acid
foods, such as fruit juices, carbonated beverages.

15. Sorbic acid-
 They can be used to suppress yeasts during lactic fermentation.
 The inhibitory activity of sorbates is attributed to the undissociated acid molecule and hence is pH
dependent. The upper limit for its activity is at about pH 6.5 in most applications, and the activity
increases with decreasing pH. Potassium sorbate is used where high solubility is desired.
 Sorbates are frequently used in dried fruits, fruit salads, carbonated and non-carbonated beverages.

16. Antioxidants
 Oxidation is a destructive process, causing loss of nutritional value and changes in chemical
composition.
 Chemical additive which when added to food retards or prevents oxidative deterioration of food
e.g. lecithin, ascorbic acid, tocopherol.
 Example-Butylated hydroxy anisole (BHA) butylated hydroxytoluene (BHT), propyl gallate
(PG), and tertiary butyl hydroquinone (TBHQ).
 Prevent discolouration of juice.

17. Some popular antioxidant foods
a) Ascorbic acid- E300
Antioxidant vitamins include Ascorbic acid (vitamin C) this antioxidant vitamin is
used in beers, cut fruits, dried potatoes and jams. The antioxidant vitamins in
these foods helps in preventing the discoloration of food by preventing the
oxidation. It can also act as a substitute of vitamin C in potatoes that is lost during
processing.
b) Citric acid - E330
It is used in biscuits, jams, tinned fruits, alcoholic drinks, cheese and dried soup.
It has many uses like it prevents the discoloration of food, increases the anti-
oxidant effect of other substances and regulates pH in jams and jellies.

18. Sequestrants
 These are chelating agents or sequestering compounds.
 Substances that form a complex with transition metal ions like copper, iron, cobalt and nickel.
These metals are powerful catalysts in the auto-oxidation processes and their binding helps in
eliminating / retarding the oxidative breakdown of foods which would otherwise result in
decolorization, rancidity and production of an off taste.
 Examples are citric acid, phosphoric acid, tartaric acid, ethylene diamine tetra acetate (EDTA)
are react with trace elements and inactivate them.

19.  Various sulfated polysaccharides, including carrageenan, amylose sulfate, and xylan sulfate,
were determined to be effective browning inhibitors in both apple juice and diced apples.
 Pectin, a naturally occurring an ionic polysaccharide at a concentration of 0.5 percent, gave
between 5 and 10 percent inhibition of apple juice browning. Carboxyl groups present in pectin
are believed to be capable of chelating the copper moiety of polyphenol oxidase, thus preventing
browning.
 Citric and phosphoric acids are used as acidulants in soft drink beverages. These chelate with
metals which otherwise promote the oxidation of flavour compounds and catalyze discoloration
reactions.
 Chelating agents also stabilize fermented malt beverages by complexing with copper, which
otherwise catalyzes the oxidation of phenolic substances, which subsequently interact with
proteins to form haziness or turbidity.

20. Surface active agent
 These include emulsifier used to stabilize oil in water and oil in water mixture, gas in liquid
mixture and gas in solid mixtures.
 In addition to emulsifier of natural origin such as lecithin and emulsifiers that can be prepared
synthetically such as mono and diglycerides and their derivatives, and other agents include certain
fatty acids and their derivatives and bile acids such as are important in digestion.
 Surface active agents exert a variety of effects such as emulsifiers, wetting agents, solubilizers,
suspending agents, complex agents.

21. Stabilizers
 A food additive, which makes it possible to maintain a uniform dispersion of two or more
components. Stabilizers, 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.
i. Colloidal stabilizer
ii. Emulsion stabilizer
iii. Foam stabilizer
iv. Stabilizer

22. Food Colours
 Substances used to correct loss of colour due to food processing or to correct natural variations
in food colour.
 Use of colours is restricted to only specific items of food. Caramel can be used without label
declaration - other natural colours must be declared e.g. beta carotene, chlorophyll, riboflavin,
annatto, saffron, curcumin or turmeric.
 Synthetic food colours permitted for use in India include: Ponceau 4R, Carnosine, Erythrosine
(red); Tartrazine, Indigo Carmine, Brilliant Blue FCF (blue); Fast Green FCF (green).
 Synthetic food colours are permitted only in certain foods
such as ice-cream, biscuits, cakes, canned peas, fruit squash.

23. The range of colour
 In Europe, a total of 43 colours with E-numbers are permitted according to an
European Community (EC) directive.
 The directive also lists the foods which may be coloured and maximum levels of colour
added to those foods.
 The large number of colours allows many different shades to be produced.
 The levels allowed in a product are very low. Synthetic colours have a strong hue and
are allowed at typical concentrations of 0.0lg/kg to 0.02g/kg (0.001 % 0.002%). Levels of
natural/nature identical colours are from 0.05-10g/kg of food product.
 Caramel colours are allowed at these higher levels which explains why they account
for over 90% of all colour use in volume terms.

24. Example
Erythrosine (red no.3) – cherries in fruit cocktail and in canned fruits
Allura red - carbonated drinks, wine
Tartrazine (yellow no. 5)- carbonated drinks, squash

25. Flavouring agents
 Add flavour or correct losses in flavour.
 Natural flavours are those exclusively obtained by physical processes from vegetable,
sometimes, animal raw materials.
 Nature- identical flavouring substances are chemically isolated from raw materials or obtained
synthetically.
 They are chemically identical to the substances present in natural products. artificial flavouring
substances are those which have not been identified in natural products and are chemically
synthesized.
 Monosodium glutamate is permitted in restricted amounts and its addition needs to be declared
on the label with a warning that the food is unsuitable for children below 12 months of
age.Addition of any extraneous flavouring to a food has to be declared on the label.

26. Buffering agents
 Buffering agents are materials used to counter acidic and alkaline changes during storage or
processing of food, thus improving flavour and increasing stability of foods.
 Examples are acetic acid, calcium oxide, ammonium phosphate monobasic, ammonium
carbonate (bread improver in flour), citric acid, malic acid, DL lactic acid, L(+) tartaric acid
(acidulants).

27. Non nutritive dietary sweeteners
 The well known substances is saccharin.
 It is permitted as a sweeteners, in food preparation and soft drinks for diabetic subjects.
 In 1972 FDA, U.S.A recommended that the daily intake of saccharin by an adult should not
exceed 1 gram.

28. Various classes of sugars
a) Sucrose
- Manufactured from cane sugar or beetroot and may be added either in dry form or as
syrup (65-70% strength) in beverage manufacture,
- Cola type and malt beverages – brown sugar
b) Glucose syrup- energy drinks
c) High Fructose Corn Syrup

29. Sweeteners Sweetness Relative to
sucrose
Sugar (Sucrose) 1
High-fructose corn
syrup
1-1.5
Fructose 1.2-1.7
Invert sugar 1.3
Glucose 0.75
Sorbitol 0.5-0.7
Mannitol 0.7
Xylose 0.4
Maltose 0.32
Galactose 0.32
Raffinose 0.23
Lactose 0.16
Saccharin 300
Cyclamate 30
Aspartame 200
Acesulfame K 200
Table 4. Relative sweetness of various
sweeteners

30. Packing gases
 Packing gases such as inert gases, are added to packets of instants foods to prevent oxidative
and many other changes.
Example –Nitrogen, Carbon dioxide, Argon, Helium.
Carbon dioxide mixture in carbonated beverages

31. Other additives
Nutritive
Supplements
Clarifying Agent Enzymes
Freezing Agents Solvents

32. Conclusion
 Food additives are important part of fruit beverages processing industry.
 There is lots of food additives used in fruit processing such as preservatives, stabilizers, food
colour, food flour etc.
 These food additives generally used in very small quantity.
 There is need for production of safer food additives und upgraded analytical techniques to
ascertain use of food additives under permishables limits.

33. References
 Emerging Preservation Methods for Fruit Juices and Beverages H. P. Vasantha Rupasinghe and Li
Juan Yu Nova Scotia Agricultural College Canada.
 FOODS FACTS AND(THIRD REVISED EDITION) N. Shakuntala Manay BA,M.S., Ph.D.
Formerly, Head of the Department Food and Nutrition Central Institute of Home Science Bangalore
(Karnataka).
 Food Additive- R. M. Pandey and S. K. Upadhyay Division of Genetics, Plant breeding &
Agrotechnology, National Botanical Research Institute, Lucknow,India