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Definition
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Lecture 1 y a chemical added to a particular

Introduction to Food Additives food for a particular reason
during processing or storage
Assoc. Prof. Pham Van Hung which could affect the
School of Biotechnology characteristics of the food, or
International University become part of the food.

Introduction Intentional Additives

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y Classification of food additives

y Chemicals that are intentionally introduced
{ Intentional additives
to foods during processing to act as
Ù Chemical substances that are added to food for specific
purpose preservatives or to improve the quality of
Ù Are regulated by strict governmental controls
the
h food
f d – are called
ll d intentional
i i l additives
ddi i
{ Incidental additives
Ù Some undesirable food additives may be unintentionally y Their use is strictly regulated by national
added to foods
and international laws
Ù We have little control over incidental or unintentional
additives

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Intentional Additives Classification

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y Classification of intentional food additives: Nutrients

i) complex substances such as proteins or Sweetener
starches that are extracted from other foods
Colouring Agents
ii) naturally
naturall occurring,
occurring well-defined
ell defined chemical Flavouring Agents
compounds such as salt, phosphates, acetic acid,
and ascorbic acid Preservatives
iii) substances produced by synthesis, which may Antioxidants
or may not occur in nature, such as synthetic B- Emulsifiers
carotene, antioxidants, preservatives, and
emulsifiers Stabilizers and Thickeners

Nutritional additives Sweetener

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y The nutritional additives are added to foods in order y Sweeteners are food additives that are utilised in
order to stimulate a sense of sweetness in the person
to improve or maintain the nutritional quality of consuming the product.
foods. y Sweeteners are usually y categorised
g into two main
branches, nutritive sweeteners and non nutritive
y The nutritional additives include vitamins, minerals, sweeteners.
amino acids, fatty acids, as well as other pure { Nutritive sweeteners being those sweeteners that are digested
to some extent in the body and as such have a food energy
chemical compounds value.
{ Non-nutritive sweeteners are those that are not digested by the
body and thus have a negligible food energy value.

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Colouring agents Flavouring agents

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y Food coloring, or color additive, is any dye, pigment or y Flavorings are focused on altering the flavors of
substance that imparts color when it is added to food or
drink. natural food product such as meats and vegetables,
y They come in many forms consisting of liquids, powders, or creating flavor for food products that do not have
gels and pastes.
the desired flavors such as candies and other snacks.
y Food coloring is used both in commercial food production
and in domestic cooking. y Most types of flavorings are focused on scent and
y Colorants or coloring agents are used in the processing
of food, drugs and cosmetics and are regulated by the U.S. taste.
Food and Drug Administration to ensure safety.

Preservatives Antioxidants
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y Today, consumers expect foods to be available year- y Oxidation is a chemical reaction that transfers
round, to be free of foodborne pathogens, and to electrons or hydrogen from a substance to an
have a reasonably long shelf-life. oxidizing agent.
y Therefore,
Therefore antimicrobial food preservatives still play y Oxidation
O id ti reactions
ti can produce
d f
free radicals.
di l
a significant role in protecting the food supply.
y Lipids are the food molecules most susceptible to
y A food preservative is a substance that is added to oxidative free radical reactions.
food products to prevent decomposition by microbial
y An antioxidant is a molecule that inhibits the
growth or by undesirable chemical changes.
oxidation of other molecules.

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Emulsifiers Thickeners and stabilizers

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y An emulsion is a heterogeneous system, consisting

of at least one immiscible liquid intimately y Thickening agents, or thickeners, is the term
dispersed in another in the form of droplets, whose applied to substances which increase the viscosity
of a solution or liquid/solid mixture without
diameter, in general, exceeds 0.1 μm.
substantially
b y modifying
od y g its o
other p
properties
op
y Such systems possess a minimal stability
y Food thickeners frequently are based on either
y Emulsifiers are added to increase product stability polysaccharides (starches, vegetable gums, and
and attain an acceptable shelf-life. pectin), or proteins.
y The function of an emulsifier is to join together oily
and aqueous phases of an emulsion in a
homogeneous and stable preparation

Incidental food additives Incidental food additives

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y Indirect or incidental food additives enter food { Acrylamide

¾ Causes cancer and nerve damage in high
through harvesting, production, processing,
doses
storage or packaging.
storage, packaging ¾ F
Foundd in i potatoes cooked k d at high
hi h
temperatures (french fries and potato chips,
breakfast cereals, and cookies)
¾ Also classified as a genotoxicant – a
substance that mutates or damages genetic
materials

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Incidental food additives Incidental food additives

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{ Dioxins { Decaffeinated Coffee

¾ Chemical pollutants created as by-products ¾ Methylene chloride found in decaffeinated
of chemical manufacturing, incineration, coffee
chlorine
hl i bleaching
bl hi off paper pulp,l andd other
th
industrial processes ¾ Amount of this compound depends on the
decaffeinating process used
¾ Found in coffee filters, milk cartons, paper
plates, and frozen food packages in minute
quantities

Incidental food additives Incidental food additives

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{ Hormones { Antibiotics
¾ Bovine growth hormone (BGH) in cattle to ¾ Given to animals and residues remain in
produce leaner meats and dairy cows to meat and milk
produce
d more milk
ilk
¾ People with sensitivities may suffer allergic
¾ All cows make this hormone naturally. reactions.
¾ Food levels are regulated and monitored.
¾ Antibiotic resistance is a problem.
¾ Digested by the human body

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Functions of Food Additives Benefits of food additive

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y Safer and more nutritious foods

¾ To improve or maintain nutritional value
¾ To enhance quality ¾ The use of several antimicrobials is known to
prevent food poisoning from various bacteria
¾ To enhance consumer acceptability and molds.
molds
¾ To improve keeping quality ¾ Antioxidants, used to prevent the
¾ To make the food more readily available development of off-flavors, also prevent the
formation of potentially toxic autoxidation
¾ To facilitate preparation of the food products and maintain the nutritional value
of vitamins and lipids.

Benefits of food additive Benefits of food additive

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y Greater choice of foods y Lower-priced foods

¾ The availability of additives has allowed the ¾ Although packaging or processing
production of numerous out-of-season procedures could be developed to replace the
f d and
foods d a variety
i off new ffood
d products.
d need for additives, in most cases processing
¾ Additives have increased the development or packaging alternatives are not as cost
of convenience foods, snack foods, low- effective as the use of additives.
calorie and health promoting (functional)
foods, exotic foods, and a variety of food
substitutes.

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Risks of food additives (direct) Risks of food additives (indirect)

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y Hypersensitivity reactions to some additives that y Little or no data are available concerning the
can have a direct and severe impact on sensitive health risks or joint effects of the additive cocktail
individuals even when the chemicals are used at each of us consumes daily.
legally acceptable levels.
y While it is accepted that through additives a
y Toxicological problems resulting from the long- greater choice and variety of foods have been made
term consumption of additives. Cancer and available, there is no question that additives have
reproductive problems are of primary concern, also resulted in the increased availability of food
although there is no direct evidence linking products with a low density of nutrients.
additive consumption with their occurrence in
humans.

Usage of food Additives Legislation in World

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y In the following situations additives should not

y E numbers are codes for chemicals which can
be used:
be used as food additives for use within the
{ To disguise faulty or inferior processes European Union and Switzerland.
{ To conceal damage, spoilage, or other inferiority
{ the "E"
E stands for "Europe“
Europe
{ To deceive
d i the h consumer
{ If use entail substantial reduction in important { Safety assessment and approval are the responsibility
nutrients of the European Food Safety Authority
{ If the desired effect can be obtained by economical, { They are commonly found on food labels throughout
good manufacturing practices the European Union
{ In amount greater than the minimum necessary to
achieve the desired effects

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Legislation in World Legislation in World

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Type of Additive E Number

100-199 colors
Colouring Most begin with 1 200-299 preservatives
Preservatives Most begin with 2
300-399 antioxidants and acidity regulators
400-499
400 499 thickeners,
thickeners stabilizers and emulsifiers
Flavourings Not numbered 500-599 ph regulators, anti-caking agents
Antioxidants E300 – 321 600-699 flavor enhancers
700-799 antibiotics
Emulsifiers and stabilizers E322 and some numbers 900-999 miscelaneous
between E400 and E495
1100-1599 Additional chemicals
Sweeteners Most begin with 4 or 6
See more at http://en.wikipedia.org/wiki/E_number

Government controls Content of the course

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y only certain additives are allowed for use. Risks and benefits of food additives
y amounts are controlled & must be noted on the Nutrients
label. Sweetener
y maximum amounts used are small & must serve C l
Colouring
i Agents
A t
a useful purpose. Flavouring Agents
y are safety tested by the industry & these tests Preservatives
are monitored by Health Protection Office. Antioxidants
Emulsifiers, Stabilizers and Thickeners

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Nutrients Sweetener
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Nutrients y Amino acids Nutrients

Sweetener y Fatty acids Sweetener y Natural Sugars
Colouring Agents y Vitamins Colouring Agents y Synthesized sugars
y Minerals & Iodine
Flavouring Agents Flavouring Agents
Preservatives Preservatives
Antioxidants Antioxidants
Emulsifiers, Emulsifiers,
Stabilizers and Stabilizers and
Thickeners Thickeners

Colouring Agents Flavouring Agents

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Nutrients Nutrients
Sweetener Sweetener
Colouring Agents y Natural Colourings Colouring Agents
Flavouringg Agents
g y Synthetic
y Colourings
g Flavouring Agents y Spices
Preservatives Preservatives y Esters
Antioxidants Antioxidants y Saccharin
Emulsifiers, Emulsifiers, y Artificial Flavouring
Stabilizers and Stabilizers and y Common food
Thickeners Thickeners Flavouring

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Preservatives Antioxidants
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Nutrients y Nitrates (III) and Nutrients

Sweetener Nitrates (V) Sweetener
y Sulphur Dioxide and
Colouring Agents Colouring Agents
Sulphates (IV)
Flavouring Agents y Benzoic Acid and Flavouring Agents
Preservatives Benzoates Preservatives
Antioxidants y Sorbic Acid and Sorbates Antioxidants y Ascorbic Acid and
Emulsifiers, y Propanoic Acid and Emulsifiers, Ascorbates
Stabilizers and Propanoates Stabilizers and y BHA and BHT
Thickeners Thickeners

Emulsifiers, Stabilizers and Thickeners

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Nutrients
Sweetener
Colouring Agents
Flavouring Agents The end!
Preservatives y Carboxymethylcellulose

Antioxidants y Xanthan Gum

y Pectin
Emulsifiers, Stabilizers
y Dextrins
and Thickeners
y Sodium Alginate

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