Orooj SurriyaIsra MahmoodSidrah Naseem

Sammia RehmanHina Zakir

FOOD ADDITIVES

WHAT ARE FOOD ADDITIVES?

• Any substance the intended use of which may reasonably be expected to result in its becoming a component or otherwise affecting the characteristics of any food.

• This includes any substance which is used in the production, processing, treatment, packaging, transportation or storage of food.

MAIN TYPES

• Direct food additivesThey are the food additives added to a food for a specific purpose in that food, such as: To provide nutrition To maintain product quality and freshness To aid in the processing and preparation of foods To make foods appealing

• Indirect food additivesThey are the food additives that become part of the food in traces due to its packaging, storage or other handling. They are not used or placed in the food on purpose

LABELING AND E-NUMBERS

• Government guidelines mostly necessitate that all food ingredients, including direct additives should be listed on the package label by their common names in order of weight.

• Each food additive used is assigned a unique number, called the "E numbers", which are basically used in Europe for all approved additives.

FOOD ADDITIVES SAFETY

When estimating the safety of a substance and whether it should be approved, FDA considers some important factors:• The composition and properties of the substance, • the amount that would typically be consumed, immediate

• and long-term health effects.“Only the dose makes the poison”

FOOD COLORS

WHAT ARE FOOD COLORS

• Color is the first notable characteristic of a food.• Food coloring, or color additive, is any dye, pigment or

substance that imparts color when it is added to food or drink, in the form of liquids, powders, gels and pastes

• Color is a way to identify a food and a way to judge the quality of a food. Color predetermines our expectations of flavor and taste.

• WHYYYY?? offset color loss due to exposure to light, air, temperature

extremes, and moisture and storage conditions; in order to correct natural variations in color; to improve colors that occur naturally; and to provide color to colorless foods

CLASSIFICATION

• Certified colors

They are synthetically produced , they impart a powerful, uniform color, which is less expensive, and blend more easily to create a variation of different food products. For example FD&C Yellow No.6. Certified food colors generally do not add unwanted flavors to foods

Certified color additives are known as dyes or lakes

• Exempt colors They are exempt from the certification process. Exempt colors need to be used at higher amounts as

compared to synthetic colors so, they may unexpectedly change the texture, scent, or taste of the food.

They are less stable, causing the food at times to be undesirable to the consumer.

Exempt colors are often duller, more pastel, and more easily affected by the food matrix, pH, salts, vitamins, flavors, and other factors.

They are also more likely to be contaminated with undesirable trace metals, insecticides, herbicides, and bacteria.

FOOD COLORS, A RAINBOW OF RISKS ?????

• Blue#1, red#40, yellow 5……..• Exempt colors are derived from natural sources via

solvent extraction and chemical refinement and many use synthetic stabilizers and preservatives , they are no longer the harmless fruits and vegetables .

• Color regulations of most countries will follow those of the three major world markets: the U.S., the European Union, and Japan.

SWEETENERS

“A substance that is used to sweeten

food or drink, especially one

other than sugar”

TYPES Sugars

Natural Caloric Sweeteners

Sugar Alcohols

Natural Zero Calorie Sweeteners

Modified Sugars

Artificial Sweeteners

SUGARS

SUCROSE GLUCOSE LACTOSE FRUCTO

SE

NATURAL CALORIC SWEETENERS

HONEY

MAPLE SYRUP

COCONUT

PALM SUGAR

SORGHUM

SYRUP

MOLASSES

DATE

SUGAR

AGAVE NECTAR

SUGAR ALCOHOLS

SORBITOL

MANNITOL

ERYTHRITOL

NATURAL ZERO CALORIE SWEETENERSLUO HAN GUO

STEVIA

THAUMATIN

MONELLIN

BRAZZEIN

MODIFIED SUGARS

HFCS CARAMEL REFINERS SYRUP

ARTIFICIAL SWEETENERS

ASPARTAME

SUCRALOSE

SACCHARIN

ACESULFAME K

WHAT DO THEY DO????

Add sweet taste

Add bulk and give texture

Act as preservatives

HEALTH CONCERNS!!!Saccharin can cause bladder

cancer

Aspartame is associated with brain tumors and people with

phenylketonuria can not tolerate it

Because of presence of chlorine, sucralose is thought to be carcinogenic

PRESERVATIVES

“The substances which can inhibit, retard or stop the growth of microbes;

fermentation, acidification, oxidation or other food deteriorating

processes”

CLASSIFICATION

•Antimicrobials

•Antioxidants

•Chelating agents

ANTIMICROBIALSBE

NZO

ATES

SORB

ATES

PRO

PIO

NAT

ES

NIT

RITE

S

VIN

EGAR

ANTIOXIDANTSVITAMIN C

VITAMIN E

SULFITES

BUTYLATED HYDROXYANISOLE (BHA)

BUTYLATED HYDROXYTOLUENE (BHT)

CHELATING AGENTSDISODIUM ETHYLENE-DIAMINE-TETRA-ACETIC ACID (EDTA)

POLYPHOSPHATES

WHAT DO THEY DO???

• Maintain the nutritional value of food

• Prolong the shelf-life by hampering the growth of bacteria

• Retain the color, texture and flavor

• Prevent lipid oxidation• Aid in processing,

packaging, shipment and storage

HEALTH ISSUES!!!

Sulfites, sulfurous acid and benzoates aggravate breathing problems in asthmatic patients

Nitrites are carcinogenic

BHA is known to cause cancer

ACIDS AND HUMECTANTSby

SIDRAH NASEEM

ACIDS AS FOOD ADDITIVES Acidulants are additives that give a sharp taste to foods

They also assist in the setting of gels and to act as preservatives

Many natural foods are acidic which give them their sharp taste.

  Acids have been used for centuries as important

contributors to flavor and the acid environment they produce prevents the growth of many microorganisms

Acetic acid

Acid found in vinegar and has a characteristic pungent smell

Acetic acid is widely used, particularly in the pickling industry

It can also be used in confectionery goods and flavouring. The flavouring sodium diacetate is commonly known as 'salt 'n' vinegar' and is widely used in crisps

Acetic acid has excellent bacteriostatic properties

Citric acid First isolated in 1784 from lemon juice, by the Swedish chemist Carl

Wilhelm

Provide sharp taste in soft drinks and sweets

Generate the optimum conditions for the formation of gels in jams, jellies etc

Help give the conditions for the stabilization of emulsions (e.g. processed cheese)

Prevent the browning of salads

Act as an antioxidant in fats and oils

Preserve meat products and help modify their texture during their processing

Fumaric acidFumaric acid is the strongest tasting food acidulant. It has

limited applications due to its very low solubility

It is used in gelatin powders, cheesecake mixes and some powdered drinks

A substantial amount of fumaric acid is used in animal feedstuffs

It is manufactured synthetically from malic acid

Fumaric acid keeps food stable and add tartness

Antimicrobial activity

Lactic acid It is produced during anaerobic respiration and is commonly

manufactured by a fermentation process, although it can be produced synthetically

Occurs naturally in sour milk as the result of bacterialogical activity. It is usually obtained commercially by heating and fermenting carbohydrates such as sucrose, molasses, starch, or whey

Lactic acid is widely used in the production of sweets, pickled foods and as a raw material in the manufacture of important emulsifiers for the baking industry

The acid in apples??

Malic acidMalic acid is found naturally in apples,

pears, tomatoes, bananas and cherries

It has similar applications to citric acid and is the preferred acid in low calorie drinks, cider and apple drinks

It is produced commercially from maleic anhydride.

Phosphoric acid Second largest acidulents

Used in cola drinks

It has a harsh, biting taste which complements the cola flavour

Salts of phosphoric acid have many uses in the food industry. They can act as buffers, acidulants for baking powders and emulsifying salts in the production of processed cheese

Tartaric Acid Tartaric acid is an organic acid that is present in plants,

including grapes, tamarinds, and bananas

Sour flavoring or as a stabilizer in its cream form

It is used in the baking powder, candies & wine

It also works as a laxative and as an antioxidants in a variety of food products

Tartaric acid has a yeast like taste

It should be taken in only advised quantities as intake in high doses might be dangerous

HumectantsHumectants are additives that bind water and control aw

Rates of degradation due to microbial action increase with higher water activities but the addition of humectants reduces aw, while retaining moisture

Adding humectants to food enhances stability, maintains texture, and reduces microbial activity

Salt and sugar are the oldest, most widely used humectants. Other commonly used humectants include sorbitol, glycerol, and propylene glycol

 

Treating food with humectants

Blending Moist infusion Dry infusion

SORBITOLSorbitol is a sugar substitute. In nature it

occurs in fruits such as plums

PRODUCTION:Produced by reduction of glucose using

enzyme

USES:Sugar free food for diabeticsBaked goods

POLYDEXTROSEPolydextrose is a polysaccharide composed of

dextrose (glucose) containing small amounts of sorbitol and citric acid. It is commonly used as a sugar and fat replacer in many foods.

USES:Used in baked goods, cakes, dessert mixes,

gelatins, dessert sauces, puddings, salad dressings, confectionary, chocolate, jams, jellies, dairy and ice-cream etc

Laxative effect

GLYCEROLGlycerol is a compound generally derived from

plant or animal fat that absorbs and holds onto moisture

USES:Glycerol or glycerin is a frequent addition to

moisturizing lotions and skin creams

Help to preserve food

Sugar substitute

EMULSIFIERS & FLAVORING AGENTS By : Sammia Rehman

Emulsifiers

What are emulsifiers?

0 An emulsifier is a molecule with one hydrophobic head (oil-friendly) and one hydrophilic end (water-friendly)

0 Food emulsifiers are also called “Emulgents”. 0 oil-in-water emulsion -oil droplets that are

dispersed in water0 water-in-oil emulsion- droplets of water droplets

that are dispersed in oil

Why use emulsifiers?0 emulsifying agent keeps the mixture stable and

prevents the oil and water from separating into two layers

0 In other words food emulsifiers act as an interface between the conflicting components of food.

Without emulsifier with emulsifier

0 Current world production of food emulsifiers is estimated at around 400,000 metric tons!

0 twenty types

Uses:0 They make food appealing0 help maintain quality and freshness. 0 Extended shelf life 0 improved dough handling. 0 used for gluten reduction in bakery products.0 stabilize the emulsion in low-fat spreads providing

the right stability and mouth feel and reduce spattering in frying margarine

0 give baked and snack products the necessary functionality without the trans fats

0 Confectionery manufacturers can improve the cost efficiency of their production of chocolate and chocolate compounds by using emulsifiers to control the viscosity and thereby the loss of product during handling

0 Production of reduced-fat or low-calorie products0 In low fat spreads, emulsifiers help to prevent the

growth of moulds which would happen if the oil and fat separated.

Examples:0 Egg Yolk,Honey,Mustard,Soy lecithin0 E492 Sorbitan tristearate0 E482 CSL Calcium Stearoyl Di Laciate0 E491 Sorbitan monostearate0 E475 PolyGlycerol Ester (PGE)s0 E474 Sucroglycerides0 E1414 Acetylated starch 0 The most commonly used - lecithin (E322) & mono-

and di-glycerides of fatty acids (E471).

Food products• Biscuits• Extruded snacks • Cakes • Soft Drinks• Toffees• Frozen Desserts• Bread, Margarine, Coffee Whitener and Caramels

Emulsifiers are used in creams and sauces, bakery, and dairy products.

Flavoring agents

TYPES OF FLAVOURING SUBSTANCES 0 Natural flavoring substances- Vanilla extract is

obtained from vanilla pods

0 Nature-identical flavoring substances

0 Artificial flavoring substances 

0 Process flavourings - Produced by heating together substances which individually may not have flavouring properties. These flavours are found in gravy granules.

0 Smoke flavourings - Extracted from smoke. For example, smoked salmon or smoked kippers. May actually be safer than the traditional smoking process 

HEALTH ISSUES

0 Diacetyl gives butter taste- lung damage and Alzheimer’s disease.

0 Benzaldehyde is almond flavor, made either way can cause central nervous system depression and convulsions.

0 MSG -allergic and behavioral reactions ,neurotoxin.0 Vanillan- artificial vanilla-allergic reactions. 0 Amyl acetate-nervous system depression, indigestion, chest

pain, headaches, fatigue, and irritates the mucus membranes.0 Benzyl acetate -gastrointestinal, bronchial, skin, and eye

irritation.0 Borneol -gastrointestional irritation, seizures, confusion,

and dizziness.0 Butryic acid has caused cancer in lab animals

Sodium Nitrate/Nitrite-a carcinogen and neurotoxin,can also cause headaches, dizziness, vomiting, migraines, cardiovascular and respiratory problems.0 Butyl acetate- toxicity 0 Carvacrol -respiratory, circulatory depression &

cardiac failure. 0 Cinnamyl formate or formic acid, which is artificial

cinnamon-cancer and may affect our kidneys.

“Don't eat it if you can't pronounce it"

It is actually best to avoid flavoring altogether, both natural and artificial.

NUTRITION SUPPLEMENTS AND STABILIZERS

HINA ZAKIR

Nutritional supplements include

vitaminsminerals herbs meal supplementssports nutrition products natural food supplementsother related products used to boost

the nutritional content of the diet.

Purpose

boost overall health and energy provide immune system support reduce the risks of illness and age-

related conditionsperformance in athletic and mental

activities support the healing process during

illness and disease

vitamins

Vitamins are either water-soluble or fat-soluble

Vitamins can be natural or synthetic

Micronutrients

Can be obtained

from foods

Support Basic

biochemical reactions

Vitamins are either water-soluble or fat-soluble

Vitamins can be natural or synthetic

Minerals

Minerals are micronutrients

• present in all foods

• body require minerals as part of their basic make-up and chemical balance

Minerals can either: Bulk minerals Trace minerals Supplemental minerals

Herbs

both nutritional and medicinal purposes

and as sources of phytochemicals, or substances found in plants

supplement the diet stimulate healing for specific

conditions.

Meal supplements

are used to replace or fortify meals People with special needs, or for

people with illnesses

Sports nutrition

designed to provide specialized support for athletes

Some of these consist : high-protein products nutrients that support metabolism,

energy, and athletic performance and recovery

Recommended dosage Precautions Side effects Interactions

Stabilizers According to Food Processing

Technology"Stabilizers are substances or chemicals that allow food ingredients, which do not mix well, to remain in a homogenous state after blending."

According to Food Law • maintain the physio-chemical state of a foodstuff•enable the maintenance of a homogenous dispersion