Food Additives and Their attributes
Definition
“Food additive” means any substance, regardless of its nutritive value, that is not normally consumed as a food by itself and not normally used as a typical ingredient of the food, which is added intentionally to a food for echnological (including organoleptic) purposes in the manufacture, processing, reparation, treatment, packing, packaging, transport or storage of the food.
Justification
The use of food additives is only justified when their use has a technological need, does not mislead consumers, and serves a well-defined technological function, such as to preserve the nutritional quality of the food or enhance the stability of the food.
Advantages and Disadvantages of Additives in Food?
Advantages
- Some additives improve or maintain the food’s nutritive value.
- Makes food last longer
- Makes food stay fresh for much longer
- Makes seasonal crops and fruits available throughout the year
- Saves time
- Cheaper
- Can make food more nutritious, e.g., Vitamin C in bread
- Cab be lower in calories, e.g., sweetener instead of sugar
Disadvantages
- Links to ADHD and other behavioural issues
- Some people, especially children, can have allergic reactions
- Potential links to cancer – as yet unproved
- Links to asthma
- Some may have a toxic effect
- Can contribute to high blood pressure
- Can makes the food less nutritious in comparison to using real ingredient
- May be higher in calories
What are the characteristics of food additives?
Additives lend functional properties to various kinds of foods and are normally categorised into four classes or groups according to the effects it has on:
- Physical characteristics (e.g., texture)
- Sensory characteristics (e.g., taste, smell, colour)
- Temporal characteristics (e.g., shelf life)
- Nutritional characteristics.
Are Process aid are different than additives?
Substances known as processing aids are often confused with food additives, but they are not additives and serve a different purpose. Examples of processing aids are anti-foaming agents (to prevent excessive foaming of a liquid during boiling) and anti-caking agents (to promote the smooth flow of powders). They do not affect the eating properties of the food.
Chlorine water or H202 are another type of typical process aid which does not take part in process but helps product’s microflora to be contained.
Classes Of Additives
- Affecting Physical / Physico-Chemical Characteristics
- Thickeners
- Emulsifiers and Stabilizers
- Acidulants
- Clouding agents
- Aerating agents
- Affecting Sensory Characteristics
Classes Of Additives
Affecting Physical / Physico-Chemical Characteristics
Although these additives are added to improve physical or physicochemical properties, they invariably have an influence on the food’s sensory properties.
Thickeners
Such as starches, gums and pectins are used to give body to foods. Every thickener will fulfil a different function and is dependent on the type of food.
Emulsifiers and Stabilisers
Used in emulsified food such as salad creams, ice cream and margarines. The emulsifier enables minute drops of either oil or water to be, and remain, dispersed in the other. A stabiliser delays the gradual coalescence of droplets which would otherwise lead to separation.
Acidulants
Modify the acidity/sour taste required in certain foods, for example sugar confectionery and deserts.
Clouding agents
Used in special classes of soft drinks to impart a particular appearance to the product
Aerating agents
Examples are raising agents used in baking or carbon dioxide gas in carbonated beverages.
Affecting Sensory Characteristics
Additives in this category, which are used extensively, are flavourings (which could be natural, nature-identical or artificial), sweeteners and colourants (including tartrazine). A very small percentage of the population (less than 1%) could be sensitive to tartrazine. The presence of tartrazine in a product must be specifically indicated on the label by law. Tartrazine is a much-misunderstood food additive and is entirely safe for consumption by the vast majority of the population.
Preservatives
These substances inhibit or retard the growth of micro-organisms which could have a detrimental effect on food spoilage or the safety of food. Examples are sorbates, benzoates and sulphur dioxide (and sulphur dioxide is also used to prevent browning in certain foods). Preservatives should be viewed in the context of food poisoning which is on the increase world-wide. It must be emphasised that food poisoning is an infinitely greater risk to human health than the consumption of any food additives and preservatives play a key role in reducing the risk of food poisoning.
Antioxidants
These are used in oils and foods containing oil or fat to delay the development of rancidity.
Curing and Pickling Agents
These will preserve foods and additives used are salt with sodium nitrate or sodium nitrite (curing of meats) and salt brines and lactic acid followed by vinegar (vegetables).
Affecting Nutritional Characteristics
In this category we find vitamins, minerals and amino acids.
Function of a food preservative
What are the functions of food preservatives?
preservative, in foods, any of numerous chemical additives used to prevent or retard spoilage caused by chemical changes, such as oxidation or the growth of mold. Along with emulsifying and stabilizing agents, preservatives also help to maintain freshness of appearance and consistency.
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