2. Food Additives
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Food Additives
Despite their association with modern-day food production, food additives havebeen used for centuries in preserving
and improving the appearance andcolour of food.
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Content
Preservatives
Flavouring Agents
Colouring Agents
Emulsifiers, Stabilizersand Thickeners
Nutrients
Antioxidants
Harmful Effects of FoodAdditives
Monitoring of Use of
Food Additives
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Preservatives
Flavouring Agents
Colouring Agents
Emulsifiers, Stabilizersand Thickeners
Nutrients
Antioxidants
Harmful Effects of FoodAdditives
Monitoring of Use of
Food Additives
Preservatives
Nitrates (III) andNitrates (V)
Sulphur Dioxide and
Sulphates (IV) Benzoic Acid and
Benzoates
Sorbic Acid and
Sorbates Propanoic Acid and
Propanoates
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Flavouring Agents
Spices
Monosodium
Glutamate
Esters
Saccharin
Artificial Flavouring
Common food
Flavouring
Preservatives
Flavouring Agents
Colouring Agents
Emulsifiers, Stabilizersand Thickeners
Nutrients
Antioxidants
Harmful Effects of FoodAdditives
Monitoring of Use of
Food Additives
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Colouring Agents
Natural Colourings
Synthetic Colourings
Preservatives
Flavouring Agents
Colouring Agents
Emulsifiers, Stabilizersand Thickeners
Nutrients
Antioxidants
Harmful Effects of FoodAdditives
Monitoring of Use of
Food Additives
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Emulsifiers, Stabilizers and
Thickeners
Carboxymethymethyl
cellulose
Xanthan Gum Pectin
Dextrins
Sodium Alginate
Preservatives
Flavouring Agents
Colouring Agents
Emulsifiers, Stabilizersand Thickeners
Nutrients
Antioxidants
Harmful Effects of FoodAdditives
Monitoring of Use of
Food Additives
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Nutrients
Vitamins
Minerals & Iodine
Preservatives
Flavouring Agents
Colouring Agents
Emulsifiers, Stabilizersand Thickeners
Nutrients
Antioxidants
Harmful Effects of FoodAdditives
Monitoring of Use of
Food Additives
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Antioxidants
Ascorbic Acid and
Ascorbates
BHA and BHT
Preservatives
Flavouring Agents
Colouring Agents
Emulsifiers, Stabilizersand Thickeners
Nutrients
Antioxidants
Harmful Effects of FoodAdditives
Monitoring of Use of
Food Additives
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Harmful Effects of Food Additives
Allergies
Hyperactivity
Long-term illnesses
Controversy over BHA
and BHT Side Effects of MSG
Toxicity and Potentcarcinogenic Nature ofNitrates (III)
Toxicity of sulphurdioxide
Potent carcinogenicnature of saccharin
Preservatives
Flavouring Agents
Colouring Agents
Emulsifiers, Stabilizersand Thickeners
Nutrients
Antioxidants
Harmful Effects of FoodAdditives
Monitoring of Use of
Food Additives
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Monitoring the Use of Food
Additives
By Research
By Legislation
Preservatives
Flavouring Agents
Colouring Agents
Emulsifiers, Stabilizersand Thickeners
Nutrients
Antioxidants
Harmful Effects of FoodAdditives
Monitoring of Use of
Food Additives
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Nitrates (III) and Nitrates (V)
Nitrates(III)andnitrates(V)ofsodiumand
potassium
Slowdownmicrobialgrowth
MaintainthepinkcolourofmeatPreventbotulismincannedfoods
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Sulphur Dioxide and Sulphates (IV)
Maintain the colour
and the vitamin C
content of the food
Prevent fruit tissuesfrom browning
Provide an acidic
medium that is not
favourable for
microbial growth
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Benzoic Acid and Benzoates
Preventing mould and yeast from growing
Widely used in jams, fruit juices, oyster
sauce(), margarine(), non-alcoholic
beverages and pickled() products
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Sorbic Acid and Sorbates
Prevent mould
formation
Mainly used in
cheese and in flourconfectionery()
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PropanoicAcidandPropanoates
Prevent the
formation of mould in
bread.
Used in chocolateproducts and cheese.
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Spices
Cinnamonand gingerare
examples of natural spices
Chemicals which stimulate our
taste buds Commonly used in chicken
broth, oyster sauce, soup bases
for instant noodles, many fast
foods and restaurants dishes.
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Monosodium Glutamate (MSG)
Does not add any taste to food
But is a flavour enhancer. Itcan bring out the flavour offood, particularly meat
productsCommonly used in chickenbroth, oyster sauce, soupbases for instant noodles anddim sums().
Side Effects of MSG
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Esters
The sweet smell in fruit is due to the
presence of ester compounds
Naturals fruit flavours can be extracted
from fruits and other plant materials
Most fruit flavouring used in the food
industry are synthetic compounds
Esters are used in ice-cream and
many fruit juices
e.g. ethyl ethanoate which has a
pineapple flavour.
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Saccharin
Kind of sweetener
Used as a sugar substitute or diet sugar.
Saccharin has no food value
Sweetness about 500times that table sugar
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Artificial Flavouring
Although flavourings can be extracted
from natural sources, the demand for
flavouring in the food industry has
outstripped the supply. Therefore,artificial flavours are being produced.
Artificial flavouring are closely resembles
the natural product.
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Common food Flavouring
Flavour Food AdditiveCamphor Bornyl acetate
Cinnamon Cinnamaldehyde
Ginger Ginger oil
Grape Methyl anthranilate
Lemon Citral
Orange Orange oil
Pear Amyl butyrate
Peppermint Menthol
Rum Ethyl formate
Spearmint Carvone
Spicy Ethyl cinnamate
Vanilla Ethyl vanillin
Wintergreen Methyl salicylate
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Natural Colourings
CaramelBrown colouringUsed in oyster sauce
CaroteneYellow dye present in carrotsUsed to colour butter and margarine
ChlorophyllGreen dye extracted from plantsUsed to colour edible oils
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SyntheticColourings
Indigo carminePurple blue dye combinationwith yellow colouringUsed for confectionery, candiesand liqueurs
TartrazineYellow dyeUsed in Pudding Powders,candies, ice-cream and pop drinks
Sunset Yellow
Orange dyeUsed in candies, honey-likeproducts, sea salmons andcrabs()
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Carboxymethylcellulose
Used to stabilize
batter for coating
steaks and fish fillets
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Xanthan Gum
Used in Salad dressings, dessert
toppings and frozen pizzas
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Pectin
Used to make the gel in jams and jellies
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Dextrins
Used to emulsify and stabilize cream,
mayonnaise() and salad dressings
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Sodium Alginate
Commonly used to emulsify and stabilize
ice-cream, yogurt, sauces and syrups(
)
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Vitamins
Vitamin C
for fruit juices
Vitamin B
for enriched flourVitamin D
for milk and margarine
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Minerals & Iodine
Ammonium ferric citrate in infant milk
formulations and bread flour
Iodine in iodized salt
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Ascorbic Acid and Ascorbates
Ascorbic Acid
Chemical name of Vitamin C
Reducing in nature
Reduce the amount of dissolved oxygen in
food
Ascorbic Acid and Ascorbates
Antioxidants for water-soluble fatty products
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BHA and BHT
BHA(butylatedhydroxyanisole)
BHT(butylatedhydroxytoluene)
Commonlyusedantioxidantsforfat-solublefattyproducts
Similarpropertiesto thenaturalantioxidant,vitaminE
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BHA and BHT
They appear to work by donating the H atom of theOH group to the free
hydroperoxide redical (ROO) involved in the autoxidation of fats and oil, thereby
stopping the chain reactions in oxidative spoilage.
AH + ROO ROOH + A
where AH represents the antioxidant, and A is a radical derived from the
antioxidante.g.
O
C(CH3)3
OCH3
O
C(CH3)3
OCH3Antioxidant radicals from BHA
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Allergies
Some people are allergic to certain
additives. It is suspected that MSG and
Tartrazine may cause rashes, stomach
upsets and asthma.
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Hyperactivity
In the 1970s, it was suggested by some
scientists that food additives may be linked to
hyperactivity and attention deficient disease
(ADD) in childrenSome hyperactive children show improvement
when fed with additive-free diets
Well-controlled studies have produced no
evidence of these additives causing
hyperactivity or learning disabilities in children
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Long-term illnesses
Some additives, such as sodium nitrate
(III), are suspected to be carcinogens
Some additives are believed to be the
causes of some long-term illnesses
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Controversy over BHA and BHT
Small amount of BHT shown to prevent
cancer
Larger amounts can cause cancer
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Side effects of MSG
Some people allergic to
MSG
Dizziness
ThirstHeadache
Chest pain
SweatingAbdominal discomfort
Chinese Restaurant
Syndrome /
MSG Syndrome
T i it d t t i i
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Toxicity and potent carcinogenic
nature of nitrates
Short term
Decrease in haemoglobin in blood
Long term
Malnutrition
Growth retardation
Impairment of reproductive capacity
reduced lifespan
To icit and potent carcinogenic
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Toxicity and potent carcinogenic
nature of nitrates (III)
In the stomach, nitrates (III) are first converted to nitric
(III) acid.
NaNO2(aq)+ HCl(aq)HNO2(aq)+ NaCl(aq)
Under certain conditions, nitric (III) acid reacts withsecondary amines, which are released during
digestion of proteins, to from nitrosamines.
HNO2(aq)+ R2NH(aq)R2N-N=O(aq)+ H2O(l)
Stomach acid
Secondary
aminenitrosamine
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Toxicity of Sulphur Dioxide
Sulphur dioxide is poisonous
Attack respiratory system
Potent carcinogenic nature of
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Potentcarcinogenicnatureof
saccharin
Bitter aftertaste which renders it
unpleasant to some users
High doses cause cancer
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Research
Salt, sugar, vitamins and some minerals
had long been used as additives to food
and are Generally Recognized As Safe
(GRAS)
No food additive may be used unless it
has been extensively tested on animals
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Legislation in World
In USA
Food and Drug Administration (FDA) is
responsible for monitoring the safety, purity,
and wholesomeness of food additivesIn UK
Food Advisory Committee compiles in
European Economic Community, a permitted
food additive is assigned a E number.
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Legislation in World
Type of Additive E Number
Colouring Most begin with 1
Preservatives Most begin with 2
Flavourings Not numbered
Antioxidants E300321
Emulsifiers and stabilizers E322 and some numbersbetween E400 and E495
Sweeteners Most begin with 4 or 6
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Legislation in Hong Kong
Legislate permissible additives and maximumlimits of additives in particular foods
Require supply of information as tocomposition of substances used in thepreparation of food
Check on food labelingInspect food- processing industries
Take samples for chemical analyses on foodsand food additives
Seize and destroy foodProsecute for false labeling, advertisement,using non-permitted additives or usingadditives beyond the permissible limits.