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  1. FOOD ADDITIVES & HUMAN HEALTH Presented by: Suliman khan, Ayesha zafar Iqbal and John Gamboa PhD students school of food and biological engineering Jiangsu university, Jiangsu china 6/26/2021
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  4. “Any substance, the intended use of 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”. (FDA 1993) INTRODUCTION
  5. Direct Additives Indirect Additives
  7. 2 3 4 5 1 Those substances for which no biological studies are available to judge their safety. Include those substances for which information is incomplete to “reaffirm safety”. This means evidence of toxicity has been reported, however the level and manner of current use the information is insufficient to determine the effect on public health Substances whose safety is reaffirmed at the level of current use and practice. However certain uncertainties exist so that additional studies are required. It includes those substances whose GRAS status was reaffirmed at current level of use. This means that the available information presented no evidence of toxic hazard at the level of current use and practice. Includes all those additives whose GRAS status was reaffirmed. This means that the available information presented no evidence of toxic hazards of the substance in question. These substances are generally used according to GMP A Contents B Contents C Contents D Contents E Contents In 1972 a committee from Federation of American societies for experimental biology reviewed the safety of all GRAS substances on the basis of published and other available information. The committee placed all reviewed substances in five categories.
  8. CLASSIFICATION Chelating Agents Antimicrobial Anti-oxidant Bleaching Agents Coloring Agents 01 02 03 05 04
  9. CLASSIFICATION Anti-caking Agent Nutrient Supplement Acids pH control Agents Preservatives 06 07 08 10 09
  10. CLASSIFICATION Flavors and Flavor Enhancers Leavening Agents Antifoaming Agents Emulsifiers Bulking Agents 11 12 13 15 14
  11. CLASSIFICATION Sweeteners Flour Improvers Glazing agents Stabilizers and Thickeners Humectants 16 17 18 20 19
  12. CLASSIFICATION Others Artificial Flavors and Flavor Enhancers Curing Agents Color Retention Agents Tracer Gas 21 22 23 25 24
  13. E-NUMBRING Number codes for food additives and are usually found on food labels throughout the European Union. Normally each food additive is assigned a unique number, though occasionally, related additives are given an extension ("a", "b", or "i", "ii") to another E-number. International Numbering System
  14. ADVANTAGES Keep food wholesome and appealing 01 Improve the nutritional value of certain foods and can make 02 Slows down the spoilage of food 04 Lengthens the shelf life of a food 03
  15. REASONS FOR USE To improve or maintain nutritional value To maintain product consistency 02 01 To provide leavening or control acidity/alkalinity To maintain product consistency and quality 03 04 05 06 To maintain palatability & wholesomeness To enhance flavor or impact desired color Additives are used in foods for five main reasons.  International food information council foundation, 1992)
  19. Effects of Food Additive Immediate Headache Change in Energy Level Alteration in Mental Concentration, Behavior or Immune Response Long Term Increase risk of cancer, CVD and other degenerative disorders
  20. Food Additive Chemical name Products Side effects Recommended Value Tartrazine (Trisodium 5-hydroxy-1-(4- sulfonatophenyl)-4-(4- sulfonatophenylazo)-H- pyrazol-3- carboxylate) Food products, cosmetics and pharmaceuticals Angioedema, Asthma , Atopic dermatitis, Food intolerances Recommended acceptable daily intake (ADI) of 7.5 mg/kg Boric acid H3BO3 Preserving meats, caviar and dairy products Suppressed the sperm release from the testes It inhibits DNA synthesis in sperm cells and hence reduces fertility Reference Dose was calculated to be 0.3 mg B/kg/day Curcumin C21H20O6 Condiments, Beverages, Frostings, Cereals Multiple myeloma, Pancreatic cancer, Myelodysplastic Syndromes, Colon cancer, Psoriasis and Alzheimer’s Disease Acceptable Daily Intake (ADI) of 3 mg/kg body weight /day Nitrites & Nitrates NO3- Ham, Bacon, Deli meat, Hot dogs Blue baby syndrome, Cancer, Brain tumors, Leukemia, nasopharyngeal tumors Nitrates is 3.7 mg/kg/day . Nitrites is 0.07 mg/kg/day, Annato C24H28O4 Dairy spreads, Butter, Margarine, Custards, Cakes, Snack foods, Breakfast cereals, Smoked fish, Sausages, Chesses Itchiness, Swelling, Low blood pressure, Hives, and stomach pain, Sometimes trigger symptoms of irritable bowel syndrome (IBS) Acceptable daily intake of 6 mg bixin/kg body weight/day BHT & BHA 2-tert-butyl-4- hydroxyanisole and 3-tert- butyl-4-hydroxyanisole Snack foods, Meats, Butter, Chewing gum and Rice Child hyperactivity, damage to the lungs, liver, and kidneys, and most importantly, cancer Acceptable daily intake for BHT 0–0.125 mg/kg
  21. Food Additive Chemical Name Present in Products Side Effects Recommended Value Saccharin C7H5NO3S Baked goods, Jams, Jelly, Chewing gum, Canned Fruit, Candy, Dessert Toppings, and Salad Dressing Headaches, Breathing difficulties, Diarrhea & Skin problems 5 mg per kg/day Aspartame C14H18N2O5 Cheese, Chocolate, Citrus Fruits, Hot dogs, Monosodium Glutamate, Fatty foods, Ice creams, Red wines and Beer Cancer, Seizures, Headaches, Depression, Attention Deficit Hyperactivity Disorder (ADHD), Dizziness, Weight gain, Birth Defects 50 mg/kg/day Sucralose C12H19C13O8 Baked goods, Beverages, Chewing gum, Gelatins, and Frozen Dairy Desserts. Gastrointestinal problems (bloating, gas, diarrhea, nausea), Skin irritations (rash, hives, redness, itching, swelling), Wheezing, Cough, Runny nose, Chest pains, Palpitations, Anxiety, Anger, Moods swings, Depression, and Itchy eyes 5mg/kg body weight/day Acesulfame K C4H4KNO4S Beverages, including soda, fruit juices, non-carbonated drinks, and alcohol, Table top sweeteners Dairy products Headaches, Depression, Nausea, Mental confusion, Liver effects, Kidney effects, Visual disturbances, Cancer 15 mg/kg/day Neotame C20H30N2O5 Baked goods, Soft drinks Chewing gum, Confections and Frostings, Frozen Desserts, Gelatins and Puddings, Jams and Jellies, Processed fruits and fruit juices Tumors, holes growing in brains, liver damage, and even death 2 mg/kg/day
  22. How we become healthy????. What can you do to become healthy,,,,,
  23. A W E S O M E P R E S E N TAT I O N EASY TO CHANGE COLORS, PHOTOS. We Create Quality Professional PPT Presentation R E S T A U R A N T Fresh unprocessed foods not only is safer but also tastier for your family !!!!
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