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Monika K.TambakheDr. P.A. Pawar

University Department of Chemical Technology, Sant Gadge Baba Amravati University, Amravati.Maharashtra,INDIA.444602Email id- mk2tambakhe@gmail.com monika_tambakhe@rediffmail.com papawar40@reidffmail.com

The pursuit of happiness through the enjoyment of food is a centuries old human endeavor. Taste, texture, freshness and eye appeal are major contributors to such enjoyment, made possible in our modern lifestyle through the use of highly specialized ingredients known as food additives.INTRODUCTION

Food additives afford us the convenience and enjoyment of a wide variety of appetizing, nutritious, fresh, and palatable foods. Their quantities in food are small, yet their impact is great. Without additives, we would be unfortunately lacking in the abundant and varied foods that we enjoy today.

FOOD ADDITIVE - A HISTORY of Improvement The use of food additives is not a modern-day invention. The practice probably started when man first discovered that fire would cook and thereby preserve his meat. Later he realized that the addition of salt would preserve without cooking. In ancient times, cloves were placed in hams to inhibit the growth of bacteria.

FOOD ADDITIVE - A HISTORY of Improvement As the 20th century progressed, the publics demands for foods of high quality and convenience increased and could only be met by reasonably priced, packaged food. It is a result of the consumer demand that food additives have found their present place in our food supply. Technology has been able to meet demands that today we think of as imperative variability, accessibility, freshness, palatability, uniformity qualities that simply did not exist hundreds of years ago for even the richest, but are available for all today in the nearest supermarket.

DEFINATION An additive is any substance that is added to food either intentionally or unintentionally. additives migrate into various foods by accident during processing, packaging, or storage. Intentional additives are added to food to produce a desired effect. any substance not normally consumed as a food in itself and not normally used as a characteristic ingredient of 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, packaging, transport or storage of such food results, or may be reasonably expected to result in it or its by-products becoming directly or indirectly a component of such foods.

To provide nutrition to improve or maintain the nutritional quality of food.

PURPOSE OF FOOD ADDITIVES2.To maintain product quality and freshness fresh foods do not stay that way for long periods of time; they rapidly deteriorate, turn rancid and spoil. Food additives delay significantly this deterioration and prevent spoilage caused by growth of microorganisms, bacteria and yeast and also by oxidation (oxygen in air coming into contact with the foods).

PURPOSE OF FOOD ADDITIVES3.To aid in the processing and preparation of foods Additives impart and/or maintain certain desirable qualities associated with various foods. 4. To make foods appealing the majority of food additives are most often used for this purpose. Unless foods look appetizing and appeal to our senses, they will most likely go uneaten and valuable nutrients will be lost. Food additives such as flavoring agents and enhancers, coloring agents and sweeteners are included by food processors because we demand foods that look and taste good

FOOD ADDITIVE CATEGORY

Over 3,000 different chemical compounds are used as food additives. They are categorized into different groupFOOD ADDITIVE CATEGORYThere are four general categories of food additives: nutritional additives, processing agents, preservatives, and sensory agents. These are not strict classifications, as many additives fall into more than one category.1.Nutrional Additives: Nutritional additives are utilized for the purpose of restoring nutrients lost or degraded during production, fortifying or enriching certain foods in order to correct dietary deficiencies, or adding nutrients to food substitutes. 2.Processing agents: A number of agents are added to foods in order to aid in processing or to maintain the desired consistency of the product.

Processing additives and their usesfunctiontypical chemical agenttypical productanticakingsodium aluminosilicatesaltbleachingbenzoyl peroxideflourchelatingethylenediaminetetraacetic acid (EDTA)dressings, mayonnaise, sauces, dried bananasclarifyingbentonite, proteinsfruit juices, winesconditioningpotassium bromateflouremulsifyinglecithinice cream, mayonnaise, bakery productsleaveningyeast, baking powder, baking sodabakery productsmoisture control (humectants)glycerolmarshmallows, soft candies, chewing gumpH controlcitric acid, lactic acidcertain cheeses, confections, jams and jelliesstabilizing and thickeningpectin, gelatin, carrageenan, gums (arabic, guar, locust bean)dressings, frozen desserts, confections, pudding mixes, jams and jellies

FOOD ADDITIVE CATEGORY

3.Preservative: Food preservatives are classified into two main groups: antioxidants and antimicrobials, as shown in the Table. Antioxidants are compounds that delay or prevent the deterioration of foods by oxidative mechanisms.Antimicrobial agents inhibit the growth of spoilage and pathogenic microorganisms in food.Food preservativeschemical agentmechanism of actionAntioxidantsascorbic acidoxygen scavengerbutylated hydroxyanisole (BHA)free radical scavengerbutylated hydroxytoluene (BHT)free radical scavengercitric acidenzyme inhibitor/metal chelatorsulfitesenzyme inhibitor/oxygen scavengertertiary butylhydroquinone (TBHQ)free radical scavengertocopherolsfree radical scavenger

FOOD ADDITIVE CATEGORY

Food preservativeschemical agentmechanism of action

Antimicrobialsacetic aciddisrupts cell membrane function (bacteria, yeasts, some molds)benzoic aciddisrupts cell membrane function/inhibits enzymes (molds, yeasts, some bacteria)natamycinbinds sterol groups in fungal cell membrane (molds, yeasts)Sorbic acidInhibit mold and yeastnitrates, nitritesinhibits enzymes/disrupts cell membrane function (bacteria, primarilyClostridiumbotulinum)

FOOD ADDITIVE CATEGORYArticle of foodMaximum Limitcatsup, myonnaise, pickles3.6%beverages,fruit juices0.05-0.1%Cured cheeseCheese, wine, baked product0.3%Cured meat150-200 ppm

Anti-oxidants : Anti-oxidant means a substance which when added to food retards or prevents oxidative deterioration of food and doesnot include sugar, cereal, oils, flours, herbs and spices. An anti-oxidant is a substance added to fats and fat-containing substances to retard oxidation and thereby prolong their wholesomeness, palatability, and, sometimes, keeping time. An anti-oxidant should not contribute an objectionable odour, flavor, or colour, to the fat or to the food in which it is present. It should be effective in low concentrations, and be fat soluble. Also, it should not have a harmful physiological effect.

Some anti-oxidants used in foods are butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate (PG), and teriarybutyl hydroquinone (TBHQ), which are all phenolic substances.

Thiodipropionic acid and dilauryl thiodipropionate are also used as food anti-oxidants. The Joint FAO/WHO Expert Committee on Food Additives has recently considered the Acceptable Daily Intakes (ADls) of BHA and BHT and set them at 0-0.5 mg/kg body weight for BHA and 0-0.3 mg/kg body weight for BHT. Anti-oxidants : Article of foodAntioxidantPermitted valueEdible oils and fats except ghee and butterBHA0.02%(On the basis of fat content )Frozen fish productAscorbic Acid1g/KgMargarine and fatspreadsPropyl Gallate200mg/Kg

2. Chelating Agents Chelating agents are not anti-oxidants. They serve as scavengers of metals which catalyze oxidation. Recommended usage levels for citric acid typically vary between 0.1 and 0.3 per cent with the appropriate anti-oxidant at levels ranging between 100 and 200 ppm EDTA is a chelating agent permitted for use in the food industry as a chemical preservative. Calcium disodium EDTA and disodium EDTA have been approved for use as food additives by the United States Food and Drug Administration.

3.Curing Agents : These are additives to preserve (cure) meats, give them desirable colour and flavor, discourage growth of micro-organisms, and prevent toxin formation. Sodium nitrite has been used for centuries as a preservative and colour stabilizer in meat and fish products. The nitrite, when added to meat, gets converted to nitric oxide, which combines with myoglobin to form nitric oxide myoglobin (nitrosyl myoglobin), which is a heat-stable pigment. The curing also contributes flavor to the meat. In addition, nitrite curing inhibits the growth of Clostridium and Streptococcus, and also lowers the temperature required to kill C. botulinum.

4. Emulsifier: Emulsifiers are a group of substances used to obtain a stable mixture of liquids that otherwise would not or would separate quickly. They also stabilize gas-in-liquid and gas in-solid mixtures. Emulsifiers can aerate foams and batters, extend shelf-life, promote fat agglomeration, and improve texture in foods. The functionality of emulsifiers depends on the particular emulsifier used and the concentration, formulation, and processing the final food product has experienced. This range in functionality has resulted in 400 million pounds of emulsifiers being used in the food industry in 1996, with an estimated annual growth of 3% in the bakery division and a 6% annual growth throughout the entire industry . Commercial emulsifiers were introduced to the food industry in the 1930s in the form of mono- and diglycerides. Before the introduction of commercial emulsifiers, the emulsification properties found within eggs were utilized. Egg yolks contain lecithin and other phospholipids that act as natural emulsifiers in foods.

4. Emulsifier:

They are widely used in dairy and confectionery products to disperse tiny globules of an oil or fatty liquid in water. Emulsifying agents are also added to margarine, salad dressings, and shortenings. Peanut butter contains up to 10 per cent emulsifiers.4. Emulsifier: Article of food Emulsifier Maximum limitSnacks and sweetsCarboxymethyl cellulose 0.5% Instant mixes, RTD beverages, processedcereal goodsCarboxymethyl cellulose0.5%

Baked productsLecithinGMP

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5. Colouring Agents : Colours are used for following reasons -1. Restore original appearance of the food which is lost during heat processing or storage. 2. Uniformity of colour as a result of natural variations. 3. To intensify colour as a result of natural variations. 4. To protect light-sensitive vitamins. 5. To impart attractive appearance to foods. 6. To preserve the identity by which foods are recognized. 7. To serve as visual indication of foods quality.

Article of food SOFT DRINK ColourPermitted limit(mg/kg)orange Sunset yellow FCF 40Cherry Ponceau 4R 50ChocolateChocolate brown HT + Green S+Tartrazine 80

Article of food JAMS ColourPermitted limit(mg/kg)Strawberry Ponceau 4R50RaspberryCarmoisine80PlumsPonceau 4R60LimeTartrazine50

5. Colouring Agents : Article of food TABLE JELLIES ColourPermitted limit(mg/kg)Orange Sunset yellow FCF40Black currantsAmaranth50LemonTartrazine20RaspberryCarmoisine50

Article of food BAKED GOODS ColourPermitted limit(mg/kg)Chocolate cakeChocolate Brown HT200WafersPonceau 4R60Breakfast cerealsTartrazine70

6.Dyes & Lakes: Colour additives are available for use in food as either dyes or lake pigments.

Dyes :1. Dissolve in water 2. Insoluble in fat. 3. Manufactured as powders, granules, liquids. 4. Used in beverages, dry mix, confectionary. 5. Dyes also have side effects.

Lakes: Combining dyes with salts to make insoluble 1. Lakes tint by dispersion i.e., oil dispersible 2. More stable than dyes 3. Ideal for colouring fat dense foods which lack moisture.

7.Flavouring agents and Flavour Enhancers Flavoring agents include flavor substances, flavor extracts or flavor preparations, which are capable of imparting flavoring properties, namely taste or odor or both to food. Flavouring additives are the ingredients, both naturally occurring and added, which give the characteristic flavor to almost all the foods in our diet. Flavour enhancers are not flavours themselves but they amplify the flavours of other substance through a synergistic effect. Flavour and flavor enhancers constitute the largest class of food additives.

7.Flavouring agents and Flavour Enhancers Flavoring agents may be of following three types :-

1. Natural Flavors and Natural Flavoring substances means flavor preparations and single substance respectively, acceptable for human consumption, obtained exclusively by physical processes from vegetables, sometimes animal raw materials, either in their natural state or processed for human consumption.

2. Nature-Identical Flavoring Substances means substances chemically isolated from aromatic raw materials or obtained synthetically; they are chemically identical to substances present in natural products intended for human consumption, either processed or not.

3. Artificial Flavoring Substances means those substances which have not been identified in natural products intended for human consumption either processed or not;

8.Flour Improvers: These are bleaching and maturing agents; usually, they both bleach and mature the flour. These are important in the flour milling and bread-baking industries. Freshly milled flour has a yellowish tint and yields a weak dough that produces poor bread. Both the colour and baking properties improve by storing the flour for several months before making bread. Chemical agents used as flour improvers are oxidizing agents, which may participate in bleaching only, in both bleaching and dough improvement, or in dough improvement only.

Flavours agents and Flavour Improvers Article of food Flavouring agents and Flavour Improvers Maximum limitMargarine and fat spreadsDiacetyl4 mg/kgBaked products (Biscuits)Potassium iodate and Calcium and ferrous saltsGMPCanned fish products(Canned Crab Meat)Monosodium glutamate500 mg/kg

9. Humectants : Humectants are moisture retention agents. Their functions in foods include -Control of viscosity and texture, bulking, retention of moisture, reduction of water activity, control of crystallization, and improvement or retention of softness. To help the rehydration of dehydrated food and solubilization of flavor compounds. Polyhydroxy alcohols are water soluble, hygroscopic materials which exhibit moderate viscosities at high concentrations in water and are used as humectants in foods. Some of them are propylene glycol (CH3.CHOH.CH2OH), glycerol, and sorbitol and mannitol [CH2OH (CHOH)4 CH2OH]. Polyhydric alcohols are sugar derivatives and most of them, except propylene glycol, occur naturally.

9. Humectants : Article of food Humectant Maximum limitFrozen fish products(Orthophosphoric acid - - except Frozen Fin Fish)Potassium polyphosphate expressed as P2O510 g/kg Canned ShrimpsOrthophosphoric acid850 mg /Kg

10. Anti-caking agents : substances which reduce the tendency of individual particles of a foodstuff to adhere to one another are anti-caking agents. It help To prevent particles from adhering to each other and turning into a solid chunk during damp weather. To free flowing of salt and other powders. Article of food Anti-caking agents Maximum limitInstant mixes ,RTD beverages, Processed cereal goodsCarbonates of Calcium and Magnesium2%Powdered soft drinks, concentrate mix/ fruit beverage drinkSodium Aluminium Silicate0.5%

11.Leavening Agents : Leavening agents are additives, which when used in dough cause a foaming action that lightens and softens the finished product. They are generally enzymes or chemicals, which aid fermentation or help in increasing the structural integrity of the dough Leavening agents produce light fluffy baked goods. For ex. yeast was used almost exclusively to leaven baked products. It is still an important leavening agent in bread making. When yeast is used, ammonium salts are added to dough to provide a ready source of nitrogen for yeast growth. Phosphate salts (sodium phosphate, calcium phosphate) are added to aid in control of pH.

11.Leavening Agents : Article of food Leavening Agent Maximum limitBaked product(Bread)Ammonia persulphate 250 ppmCake and PastriesBacterial amylaseGMP

12.Nutrient Supplements : It restore values lost in processing or storage, or ensure higher nutritional value than what nature may have provided. When foods are processed, there may be loss of some nutrients and additives may be added to restore the original value. For example, to produce white flour, wheat is milled in such a way as to re the brown coloured part of the grain, which is rich in vitamins and minerals. To restore the nutritive value, thiamine, nicotinic acid, iron and calcium, are added to the flour. Similarly, vitamin C is added to canned citrus fruits to make up the loss of the vitamin during processing.

13.pH Control Agents : These include acids, alkalis and buffers. They not only control the pH of foods but also affect a number of food properties such as flavor, texture, and cooking qualities.

Buffering agents means materials used to counter acidic and alkaline changes during storage or processing steps, thus improving the flavor and increasing the stability of foods; Article of food Acid Regulator Maximum limitIn canned baby foods, salt substituted and dietary foodAcetic acid5000 ppmAs a neutralizer in number of foodsCalcium Carbonate 10000 ppmAs a neutralizer in specified dairy productCalcium oxide2500 ppm salt substituted and dietary foodPhosphoric acid600 ppm Emulsions containing refined vegetable oils, eggs, vinegar, salt,sugar and spices, salad dressing, sandwich spread or fat spreadCalcium Disodium, Ethylene, Diaminetetra acetate50 ppm

14.Preservatives:

substances which prolong the shelf-life of foods by protecting them against deterioration caused by micro-organisms and/or which protect against growth of pathogenic micro-organisms are preservatives .

14.Preservatives:

It is estimated that nearly 1/5 of the worlds food is lost by microbial spoilage. Chemical preservatives interfere with the cell membrane of micro-organisms, their enzymes, or their genetic mechanisms. The compounds used as preservatives include natural preservatives, such as sugar, salt, acids, etc., as well as synthetic preservatives.

Article of foodPreservativeParts per millionFruit juice concentrateSulpher dioxide 1500Jam, Jelly, Canned Cherry Sulpher dioxide40200BeerSulpher dioxide70Alcoholic WinesSulpher dioxide450Ready to serve beveragesSO2 / Benzoic acid70/120Tomato and other saucesBenzoic acid750Cheese or Processed CheeseSorbic acid3000Preserved ChapatiesSorbic acid1500Paneer or chhanaSorbic acid2000Dried GingerSulpher dioxide2000

Table for Preservatives used in different foods

15.Stabilisers : Substances which make it possible to maintain the physico-chemical state of a foodstuff are stabilisers . Stabilisers include substances which enable the maintenance of a homogenous dispersion of two or more immiscible substances in a foodstuff, substances which stabilise, retain or intensify an existing colour of a foodstuff and substances which increase the binding capacity of the food, including the formation of crosslinks between proteins enabling the binding of food pieces into re-constituted food.

16.Thickeners :

Substances used as stabilizers and thickeners are polysaccharides, such as gum Arabic, guar gum, carrageenan, agar-agar, alginic acids, starch and its derivatives, carboxy methylcellulose and pectin. Gravies, pie fillings, cake toppings, chocolate milk drinks, jellies, puddings and salad dressings, are some among the many foods that contain stabilizers and thickeners.

substances which increase the viscosity of a foodstuff are thickeners.

17.Carriers : These substances are used to dissolve, dilute, disperse or otherwise physically modify a food additive or a flavouring, food enzyme, nutrient and/or other substance added for nutritional or physiological purposes to a food without altering its function (and without exerting any technological effect themselves in order to facilitate its handling, application or use)18.Unintentional Additives : The unintentional incorporation of chemicals into food is as widespread as intentional addition and may present health hazards. The sources of contamination are radioactive fall-out, thousands of chemicals used in agricultural production, animal food additives, and accidental contaminants during food processing.

19. Anti-foaming agent :Anti-foaming agent means substance which retards deteriorative changes and foaming height during heating. Article of food Anti-foaming Agent Maximum limitEdible oilDimethyl polysiloxane singly or in combination with Silicon dioxide 100 ppm

19.Packaging gases : These gases are other than air, introduced into a container before, during or after the placing of a foodstuff in that container.

20.Animal Food Additives : They are also used as plant and animal additives. In some countries (particularly USA), about 80 per cent of animal feed it treated with small quantities of antibiotics for enhancing growth, improved feed utilization, and the checking of intestinal flora of animals. This has helped to produce less expensive meat and poultry. In all the cases where antibiotics have been used, residues may remain in meat. As already indicated, the presence of antibiotics in foods may result in the development of strains resistant to antibiotic drugs.

20.Animal Food Additives : The synthetic female hormone, diethylstilbesteril (DES), is used on chicken , cattle, sheep as implants and as a daily additive to the feed. This helps the conversion of foodstuffs into meat more efficiently in such animals. On an average, the growth is one-fourth faster than in untreated animals; and the increase is more in muscle than fat. Residues of DES when present in food are potential cancer hazards.

21.Sweetener : Sweeteners are food additives that are used to improve the taste of everyday foods. Natural sweeteners are sweet-tasting compounds with some nutritional value; the major ingredient of natural sweeteners is either mono- or disaccharides. Artificial sweeteners, on the other hand, are compounds that have very little or no nutritional value. Non sugar sweetener are worth consider because some of them are use traditionally.Categories of low calorie sweetener-i)Bulk sweetener include sugar alcohol and fructo oliogo saccharideii)High intensity sweeteners include saccharine, cyclamate, acesulfame - K ,aspartame.

21.Sweetener : Artificial Sweetener Article of food Maximum limitSaccharine sodiumCarbonated water, Soft drink concentrate100 ppmSupari4000ppmPan masala8000ppmAspartameCarbonated water, Soft drink concentrate700 ppmAcesulfame potassiumCarbonated water, Soft drink concentrate300 ppm

Food Additives regulation process:

1938. Federal Food Drug and Cosmetic Act (FFDCA) Basis of modern food law Gave FDA authority over food ingredients Defined requirements for truthful labeling of ingredients 1958. Food Additives Amendment to FFDCA Required FDA to approve additives before use in food Required manufacturers to document safety of additive Exemptions: GRAS Prior-sanctioned substances

1960 - Color Additive Amendments to FDCA Tightened legal definitions of food colors Specified toxicity testing requirements of food colors Required testing to confirm safety of food colors already in use before 1938.1985 - FDA established Adverse ReactionMonitoring System (ARMS)1996 - Food Quality Protection Act New safety definitions Resulted from improved analytical techniques More realistic toxicity estimates Defined safe as reasonable certainty of no harm Lifetime (70 yr) use of additive associated with cancerrisk of less than 1 in a million Replaced zero risk with negligible risk Ended Delaney ClauseFood Additives regulation process:

Approval of Food Additives

Manufacturer petitions FDA Evidence that additive performs as intended Extensive toxicology studiesAcute (rapid toxic effect), chronic (long-term effects), Ames test (mutagenic effect), teratogenic (birth defects), carcinogenic effectsDifferent animal species, successive generations Public comment period If FDA approves, it issues regulations Types of foods that new additive can be used in Maximum levels of additive (based on at least a 100 fold safety margin) LabelingPost-marketing surveillance

Advantages of food additives

Extendthelifeofprocessed foodsso they can be transported, stored or kept on the shop shelf for longer, maintain a standardquality.Make the products moreattractiveto the consumer.

Disadvantages of Food Additives

Disadvantages of Food Additives

10 Food Additives to avoid Disadvantages of Food Additives

Benzoic acid-In the presence of vitamin C(ascorbic acid) in food and drinks canproduce small amounts of the carcinogen benzenein the food or drink.

b) Sodium Benzoate- The same carcinogenic concernsexist for food and drinks containingSodium benzoate and vitamin Cthrough the similar production of the carcinogen benzene.

c)Sodium nitrate and sodium nitrite- Sodium Nitrite (and Sodium Nitrate) are preservatives also used to colour and flavour meat products. However they have been linked to various types of diseases. Sodium Nitrite: On tests with mice, it was found that Sodium Nitrite significantly increased DNA damage in the stomachdue to the formation offree radicals. Free radicals have been associated with cancer.,tumors of the lungcould be caused by ingestion of sodium nitrite. Sodium Nitrate: Studies in conducted in rats supplemented with sodium nitrate showed that sodium nitrate results in testicular toxicity withdecreased sperm countand motility.

d)BHA and BHTsuspected of cancerous toxicity Tests show that BHA administered to rats, mice and golden Syrian hamsters can cause cancer, more specifically papillomas and squamous cell carcinomas of the forestomach.

e) Trance fat It increaseconcentrations of the bad low-density-lipoprotein cholesterol(LDL)andreduce concentrations of the good high-density-lipoprotein(HDL)cholesterol. It increases the risk ofcoronary artery disease, heart disease, stroke and other cardiovascular diseases and is estimated that 30,000 premature deaths per year in the United States are linked to the consumption of trans fats. possibly have a negative effect on the human fetusand on newborns And an increase in colon cancer risk in adults .

f)Monosodium Glutamate(MSG) It is associated with1) a burning sensation of the back of the neck, fore arms and chest;2) facial pressure or tightness;3) chest pain;4) headache;5) nausea;6) upper body tingling and weakness;7) palpitation;8) numbness in the back of the neck, arms and back;9) bronchospasm (in asthmatics only); and10) drowsiness.

g)Aspartame In trials on aspartame fed rats it was shown that aspartame caused an extremely high occurrence ofbrain tumours compared to no brain tumours found in the controls. Aspartame hasmutagenic potentialand may explain the recent increase in incidence and degree of malignancy of brain tumours in humans. Aspartame may also causeneurochemical changesthat could have functional or behavioral consequences, particularly in people with certain underlying diseases.h)Food coluringsIn a recent study of pediatric practices in North Carolina, 15% of children were found to have behavioral disorders, with ADHD as the most frequent diagnosis

i) Potassium Bromate Potassium bromate (KBrO3) is known as well-established rodent kidney carcinogen to which its oxidising activity is thought to be a main factor in its mechanism of action. Potassium bromate also shows somegenotoxictyand is associated with induction of gene mutations and chromosome aberrationsin mouse lymphoma cells, both potentially leading tocancer.j)Calcium PropanoateIn trials it was found that Calcium Propanoate and other preservatives can cause irritability, restlessness, inattention and sleep disturbancein some children if consumed daily. If processed foods minimised their concentrations this would reduce adverse reactions. Calcium propanoate can betoxic to certain speciesand it can actually be used as apesticide.

Conclusion

Much has happened to and in the food industry and the market for food since the great focus on additives in the 1980s. Additives have been used for many years to preserve, flavor, blend, thicken and color foods, and have played an important role in reducing serious nutritional deficiencies among Americans.Additives help assure the availability of wholesome, appetizing and affordable foods that meet consumer demands from season to season.

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