Food Additives

7.2 WHAT IS A FOOD ADDITIVE?

According to the Food Safcty Standard Authority of India (FSSA), 'ood additive
ar be defined as any substance not normally consumed as a food by itself or used
as abypical ingredient of the food, whether or not it has nutritive value, the intentional
addition of which to food for a technological (including organoleptic) purpose in the
manufacture, processing, preparation, treatment, packaging, transport or holding of
indirectly), in
SHch food results, or may be reasonably expected to result (directly or
otherwise affecting the characteristics
itor its by-products becoming a component of or qdded to food for
of such food but does not include - contaminants or substances additives are
qualities.) In simpler terms,(food
maintaining or improving nutritional
the manufacturers to facjlitate processing
the substances which are added to food by
and keeping quality.)Khe term does not
or to improve appearance, texture, flavourunknowingly enter odr food, or substances
include chance contaminants which might
Its usage is restricted
added to food for maintaining or improving nutritional qualities. oxidizing agents,
substances include
to substances added intentionally to foods. Such contain additives are
likely to
flavours, propionate sorbate, vitamins etc) Some foods
illustrated in Figure 7.1.

UCE UI

CORN
FLAKES

to contain additive
Figure 7.1: Foods likcly

in Foods?
Why are Additives Used foods)that are often taken for
useful functions,in
Additives perform a variety longer live on farmsádditivés help keep food wholesome
of
away from
granted. Sincemost people no to markets_sometimes thousands of miles value of
route nutritional
and appealing whileor en
manufactured/Additives alao improve the their taste, texture,
where it is gfown make them more appealing by improving goes in to
certain foods and can understand this better by looking at what to obtain
COnsistency or colour.)We can mild oxidizing agent is added to the floursugar and
bread,A salt,
producing good quality added to improve nutritionalquality,
mÍnostearate for soft
whiteness, vitamins may be flavour, glycerol
desirable taste and to suit long
Ilavours are added to obtainsorbates are added for better keeping quality required to
or additive
Texture and propionates marketing) Figure 7.2 highlights the bread manufacture
distance transportation andEach
incorporated(in
additienal component finished product which is so
bread,
make good quality ofthe
desirable quality the consumer.
positive impact on the
acceptance by
essential for its marketability or
 Oxidising
agent
VItamins

Whlteness Nutritlon

( Preservation Flavour
Softness

Propionates Salt,sugar
or sorbates. Glycerol flavouring
Monostearate.

Figure 7.2: Additives required to make good quality bread

Having looked at the role of additives in making good quality bread(the different uses
of additives in foods, mgeneral, can be summarized as under: -
texture
Tomaintain product consistency Emulsifiers give products a consistent
a smooth uniform
and prevent them from separating. Stabilizers and thickeners give
texture. Anti-caking agents help substances such as salt to flow freely.
Vitamins and minerals are added to
Ho improve or maintain nutritional value
to make up for
many common foods such as milk, flour, cereal and margarine
those likely to be lacking in a person's diet or lost in processing.

Te maintain palatability and wholesomeness Preservatives retard product

spoilage caused by mould, air, bacteria, fungi or yeast. Bacterial contamination
life-thrcatening. Antioxidants are
can cause food borne illness which could be other foods from
goods and
preservatives that prevent fats and oils in baked
prevent cut fresh fruits
becoming rancid or developing an off-flavour. They also
air.
such as apples from turning brown when exposed to
aciditylalkalinity-Leavening agents that release
foprovide leavening or control
help cakes, biscuits and other
acids when heated can react with baking soda to
the acidity and
baked goods to rise during baking. Other additives help modify
colour.
alkalinity of foods for proper flavour, taste and
desired colour Many spices and natural and
o enhance flavour or impart
synthetic flavours enhance the taste of foods. Colours, likewise, enhance the
consumer expectations.
appearanee of certain foods to meet
fo enhance the keeping quality or stability of afood-Use of certain preservatives,
increases the shelf-life of food products.
stabilizers, anti-caking agents etc.
your reference in Figure 7.3.
Some of these functions are presented for
 WHAT IS THE FUNCTION OF FOOD
ADDITIVES?
To maintain product consistency
To improve or maintain nutritional value

To maintain palatability and

wholesomeness
To improve flavor or impart desired colour

To provide leavening or control aciditylalkalinity

Figure 7.3: Functions of food additives

Diferent countries have different laws pertaining to which food additives can
hised and in which foods. In India, the Food Safety and Standard (Food Product
Standards and Food Additives) Regulations, 2011 specify the amounts and names of
food additives which can be added to certain foods.

permitted in foods in
Now, let us examine in detail the different types of additives
or acceptable
India and the role each one plays to make the food product more appealingconsume these
to us as consuimers. We will also get to know how safe it is to
chemicals as a part of our daily diet in the next section.

CLASSIFICATION OF FOOD ADDITIVES

7.3
food additives have been classified, the
You would realize, of the many ways the acceptance. According to this,(the
functional classification has received the widest in food)i.e. the purpose for which
function
food additives are classified based on their food. You have studied about the uses/
in the
the additive has been incorporated classes of food additives
on this,the various
purpose of additives in section 7.2. Based
can be identified as:
antioxidants

preservatives
food colours
food flavours
emulsifiers and stabilizers

anti-caking agents
sequestrants
acid, bases and buffers
anti-foaming agents
sweeteners

enzymes, and

on
leavening agents.
and note down the label information
supermarket biscuits, bread, soup
grocery store or
VISTT your local processed food items like jam, tomato sauce,
he ingredients of
EoodMicrobiology and
powder, health drinks (like bounvita, borlicks, clc.), checse, cheese sprcad, bute,
Safety Dreaktast ccreals, shcrbcts, squashcs. nicklcs. chocolates and canned fruits, vegctables
and meat products. Figure 7.4 shows the typical labcl which you might scc on a
packct of biscuits.

INGREDIENTS: Wheat Flour, Sugar, Edible vegelable oils,

Invert syrup, Edible starches, Milk and milk products, Salt,
Leavening agents, Permitted emulsifiers and antioxidants.

Gontains permitted synthetic food

colours and added flavours

Figure 7.4: Typical label on a packet of biscuit

What information related to additives did you find on the label? Yes, a list of
the ingredients, along with the other substances such as synthetic food colours,
flavours present in the food item is listed. These other substances are the
additives.
In the coming section, we will learn more about the functional role of some of these
additives. But, while on the topic of classification of additives, note additives may
also be classified as direct or indirect.

If a substance is added to a food for a specific purpose in that food, it is referred to

as a direct additive. For example, the low-calorie sweetener aspartame, which is used
in beverages, is considered a direct additive. Many direct additives are identified on
the ingredient label of foods.

Indirect food additives are those that become a part of the food in trace amounts due
to its packaging, storage or other handling. For instance, minute amounts of additives
coated on packaging substances may find their way into foods during storage. That
is why it is essential to make sure that all materials coming in contact with food are
safe, before they are permitted for use. Also additives used in raw materials or
ingredients may find their wayin to the finished food product. For example, antioxidants
used edible oil may also be found in chips or any food item prepared with this oil.
This is known as the "Carry over" principle.
Before moving on to the functional role of additives, let us recapitulate what we have
learnt till now.
Check Your Progress Exercise 1

1) Define food additives.

58
 Food Additives

2) List five reasons why additives arc addcd to foods.

3) Distinguish between direct and indirect food additives.

4 What do you mean by ´carry over' principle?

7.4 FUNCTIONAL ROLE OF DIFFERENT ADDITIVES

Here, what do we mean by the term functional role? You may recall reading about the
functional role of substances in the Principles of Food Science Course. Functionality
(as implied to food ingredients), generally refers\to any property aside from the
nutritional attributes that influences usefulness of ingrdients inthe food. Most of the
functional properties affect the sensory characteristics (a_pecially textural attributes)
of foods, but also can play a major role in the physical belhaviour of food and food
ingredients during their preparation. The functional role of different food additives
classified, as per Codex Alimentarius, is presented in Table 7.
159
FoodMicrobiologyand classlfled. A8 per Codex Alimentarius
Table 7.l: The functional ole o food olJitives
Safety Sub-classes
Functional classes Definition (Technologieal functions)
(for labclling purposcs)
Acidifer
Acid Increases the acidity and/or alkalinity of a
food. buffering agent,
Acid, alkali, base, buffer,
2) Acidity Reguator Alters or controls the acidity or alkalinity pH adjusting agent
of a food. Anticaking agent, antistick agent,
3Y Anticaking agent Reduces the tendencyof particles of food to powder, release
adhere to one another. drying agent, dusting
agent
Antifoaming agent
4Y Antifoaming agent Prevents or reduces foaming antioxidant,
antioxidant synergist. Antioxidant, antioxidant synergist,
5) Antioxidant Prolongs the shelf-life of foods by protccting sequestrant
against deterioration caused by oxidation,
such as fat rancidity and colour changes. Bulking agent, filler
6Y Bulking agent A substance, other than air or water, which
\contributes to the bulk of afood without
tontributing significantly to its available
ehergy value. Colour
Colour Adds or restores colour in a food. Colour fixative, colour
stabilizer
8) Colour retention agent Stabilizes, retains or iatensifies the colour
of a Yood. agent,
Emulsifier, plasticizer, dispersingwetting)
9Emulsificr Forms or maintains a unifom nnixture oftwo surface active agent., surfactant,
surface
or mote immiscible phases which agent
as oil ad water in a food. Melding salt, sequestrant
10) Emulsifying salt Rearranges cheese proteins in the
manufacture of a processed cheese, in order
to prevent fat separation. Fining agent
Yfiming agent Makes or keeps tissues of fruit or vegetables
gelling
firm and crisk, or interacts with
a gel. flavour modifier,
agents to produçe or strengthen
and/or odour
Flavour enhancer,
J2YFlavour nchancer Enchances the existing taste tenderizer
improver, flour
of a food.
Improve its Bleaching agent, dough
flour
A substance added to improver
13)Flour treatment agent
baking quality or co<our. Whipping agent, aerating agent
or maintain a
Makes it possible tò formn
eoaming agent uniform dispersion ofa gaseous
phase in a
liquidor solid food. Gelling agent
formation of a
Gives a food texture through
15) Gelling agent
gel. Coating, sealing agent, polish
when applied to the
Asubstance which, \mparts a shiny
16)Glazing agent external surface of a food,prolective coating wetting
appearance or provides a Moisture/water retention agent,
out by
Prevents food from dryng wetting agent
flumectant counteracting the effect of an ofhumidity. Antimicrobial preservative, antimycotic
atmosphere having alowdegree a \food by
Prolongs the shelf-life of caused by
Preservative deterioration
protecting against control gent,
agent, bacteriophage
microorganisms. ood Propellant
air, which expels a
A gas, other than Leavening, raising agent
19) Propellant from a container.
of substancs
substance or combination
A thereby increase thÇ
20) Raising agent which liberate gas and Binder/firming agent moisture/water
volume ofa dough. uniform
to maintain a
Makes it possible more immiscible
2YStabilizer dispersion of two orstabilizer substances
retention agent, foam nutritive
in a food. Sweetener, artificial sweetner,
imparts a
substance which
Anon-sugar food sweetner bodying
L2 Sweetner Thickening agent, texturizer,
Sweet taste to a ofa food.
viscosity agent.
Increases the
23)Thickener

160
 revicw he npplienbility of different ypes of fo00d adlitives permittcdfor
Fnnd Additives
in oul 0untry. We stort with the
antioxidants
74.1 Antioxidants
Vau Must have at somc point of time tasted a stale decp
fricd
.bought from alocal sweet shop. Do you remenber its foulsnack prepared at home
flavour and how you
probably had to spit it out?
What do you think may have been responsible for the foul
dovour? The culprt are the unsaturated organjc molecules in foods mostly
fats,
nioments, vitamins and other nutrients, which are highly unstable towards atmospheric
OF MAR ovidation. These undergo a variety of chemical and physical changes and form
bnoxious taints and odours in stored foods. Also the products based on meat, fish,
milk and egg which arc rich in fats, especially the
polyunsaturated fatty acids, are
more prone to spoilage and need protection. Auto-oxidation in stored foods not only

EFIRST 2695% Spoils the flavour but also depletes them of essential fatty acids and vitamins. Secondly.
nroducts of oxidation react with the proteins of the food leading to the loss of essential
amino acids, digestibility, flavour, aroma, texture and basically a lowered nutritional
value of the food.

What then are antioxidants? What their role as an additive Antioxidant means a
ubstance which when added to food retards or prevents oriaative deterioration of
Grade Oh food. According to the FSS (Food Product Standard and Food Additive) Regulation,
201/this does not include substances like sugar, cereal, oils., flours, herbs and spices.
Nords iUnder the regulation, no antioxidant other than lecithin, ascorbic acid and tocopherol
shall be added to any food. However the following antioxidants, not exceeding in
concentration mentioned against each, may be added to edible oils and fats except
ghee and butter, namely:
uY Ethyl gallate
12 Propyl gallate
3) Octyl gallate or mixture thereof 0.01 per cent
4) Dodecyl gallate 0.05 per cent
5) Ascorbyl palmitate 0.02 per cent
Butylated hydroxyanisole (BHA) 0.02 per cent
Y Citric acid Limited by Good Manufacturing
8Y Tartaric acid Produces (GMP)
19 Gallic acid 0.01 per cent
10) Resin Guiace 0.01 per cent
AND
wY Tertiary butyl hydro quinone (TBHQ) 0.02 per cent
Dry mixes of rasgollas and vadas may contain butylated hydroxyanisole (BHA) not
exceeding 0.02 per cent calculated on the basis of fat content. Flavouring agents also
may contain the permitted antioxidants in concentration not exceeding 0.01 per cent.
1
Ghee and butter may contain BHA in a concentration not exceeding 0.02 per cent. Fat
spread may contain BHA or Tertiary-butyl-hydroquinone (TBHQ) in a concentration
not exceeding 0.02 per cent by weight on fat basis. Ready-to-eat dry breakfast cereals
may contain BHA not exceeding 0.005 per cent (50 ppm). In ready-to-drink infant
milk substitute, lecithin and ascrobyl palmitate may be used up to a maximumlimit
of 0.5g/100 ml andl mg /100 mlrespectively. Wherever BHA isused in conjunction
With the antioxidants mentioned as items Nos. I to 4 above, the quantity of the
mixture shall not exceed the limit of&02 per cent.
Snaf Se74.2 Preservatives
Teservatives are substances which when added to food, retard, inhibit or arrest the
cliviy of microorganisms such as fermentation, acidification and decomposition of 161
wodMicrobiologyand Class and.
foods. In India, the preservatives have becn grouped into (w0 classcs
afety Class II prescrvatives.
Included under Class I prescrvatives arc items of common use Such as:
a Common salt Sugar
b)
c) Dextrose d) Glucose Syrup
e) Spices f) Vinegar or acetic acid
g) Honey h) Edible vegetable oils

MOSt of these preservatives you willfind in food items like pickles, relishes, chutneys
and pastes which we make at home. There is no restriction as such on the addition
the FSSAI
Of these preservatives in any food item unless otherwise specified under
Rules.

Under Class II preservatives are included:

a Benzoic acid including salts thereof
b) Sulphurous acid including salts thereof
c) Nitrates or nitrites of sodium or potassium
Sorbic acid including its sodium, potassium and calcium salts
esters
e) Propionic acid including its calcium or sodium salts and its
salts
f) Lactic acid including its sodium, potassium or calcium
Acid calcium phosphate
h Nisin
i) Sodium diacetate, and
j) Methyl or propyl
parahydroxy-benzoate
amount
restricted to only certain foods and the
The use of Class II preservatives is under the FSS
added to these foods is also specified declared on
of the preservative which can be preservative in ay food has to be
Rules. Also the presence of a Class II Class II
ittusratedin Figure5Use of more than oneinstance,
the packaging of the food as specified under the Rules. For
preservative in a food is prohibited unless parts per
be added in the proportion of 40
sulphur dioxide and benzoic acid can marmalades
respectively in some foods like jams,
million and 200 parts per nillion the proportion of
preserves. If both preservatives are used in combination and exceed
and
parts per million, the proportion of benzoic acid shall not
sulphur dioxide is 20
100 parts per million.

INGREDIENTS: Tomato paste, Sugar,

Emulsifying Salt, Stabilising agents,
Acetic acid and Spices. TOMATO
KECHUP
Contains permitted class II
preservatives.

preservatives
use of class II
Figure 7.5: Label showing

62
 l lam alittlc more about the commonly uscd Class II Food Additives
g tto
Lotus preservatives, nex.
iSupur dioxide, bisulphites and sulphites: Sulphites, as a sourcc of sulphur
dioxide, has bccn cxtensivcly used as prescrvatives foods for quite somctime
now:(Thcy are effective, versatile and cconomical additives which arc used as
antimicrobials in the preservation of a number of
food items viz. jam, jelly,
malade, fruit, iruit pulp and juiccs, syrups and sherbets,alcoholic beverages,
confectionery, dry raits and meat products. They arc also used as bleaching
ts in the refining of sugar as antimicrobial agents, to control enzymatic and
2006 non-enzymatic browning reactions in dehydraed fruits and vegetables and to
2021 nrovide protection against oxidative reactions.)
i) Nirates and nitrites: tthhese are added as preservatives to particularly meat products
ike han, bacon and pickled meat. They are especially effective against bacteria
ikeClostridium botulinum and Staplylococus aureus)which have along history
ofcausing lethal food poisoning. (Its preservative action is mainly due to the
fornation of nitric acid and other oxtdes of nitrogen and their action increases
with decreasing pH value) Nitrates are more effective when they are used in
(Converted aambination with common salt. The presence of nitrites imparts the characteristic
nink colour to meat apart from protecting its flavour. It also delays the development
afof-flavours during storage. Note, nitrates and nitrites are, however, not permitted
to be added to any infant food.
Renzoic acid and salts:(These are mainly used to protect foods against yeasts and
moulds. They are not Very effective against bacteria and have to be used in
Status combination with sulphur dioxide in foods prone to spoilage by bacteria. Benzoic
Mediu acid is used in squashes, fruit syrups, cordials, juices, jams, marmalades, preserves,
Aided
Engish sweetened ready-to-serve beverages, pickles, chutneys, sauces, tomato puree and
Aided
paste and fat spread) Its effectiveness increases with the lowering of pH and is
Englis most effective below of pH 4.5.
and many
Aided
Engla iv) Sorbic acid and its salts: (These are effective against moulds, yeasts
bacteria. It is more effective as a preservative than propionates and benzoates at
Aided higher pH values and, therefore, it is widely used for bakery and confectionery
English
cheese
products like cakes, fillings for chocolates and various types of cheese,
Aided English spreads and fat spread, paneer and ready-to-eat preserved chapatis. These are
products and vegetables
also used in the preservation of fermented vegetable fermentation slightly but
Aided English pickled in vinegar. Its presence inhibits lactic acid
supresses the growth of film-forming yeasts and moulds.
know about colours as food
Having learnt about preservatives, let us now get to
Jailable vacanciest additives.
4.3 Food Colours
very important part in its
You will agree that the colour of a food product plays a operations like drying,
acceptance by the consumer. Many of the food processing
attractive natural colour of foods. This
Canning, roasting, frying etc. lead to loss of the
processed food essential. You would, for
makes the addition of synthetic colour to the
were brown in colour instead of a
Cxample, surely reject a can of cherries which
greenish-yellow instead of bright green.
PUght red or a can of peas which are a dirty
correct natural variations in food colour/A
Colour additives are slao used in foods to
batch of his orange marmatade is
anufacturer would want, for instance, that every to foods include:
othefkeasons of adding colours
G Same shade of orange. Afew
usually
naturally but at levels weaker than those
lO enhance colours that occur
associated with a given food.
colourless.
that would otherwise be virtually
to provide a colourfuljdentity to foods sunlight,
protect nutrients such as vitamins and flavours that may be affected by 163
O
odMicrobiologyand to provide on apponling varicty of foods to consumcrs.
lhe
variations in food, raw material or
Tety CompChsate for natural or seasongl
cxpectations
Cifccts of proccssing and storage to mect consumer
items of
howcver, restricted to only spccificd label
The addition of colouring matter is, to be written on
the
Tood. Any cxtrancous addition of,colouring matter haspurchase a packet of
cream
attached to any package of food.) So next time you label for any of the following
the
biscuits, candy or atetrapack fruit juice, check
declarations in capital letter's:
pCONTAINS PERMITTED NATURAL COLOUR(S)

CONTAINS PERMITTED SYNTHETIC FOOD COLOUR(S)

or COLOUR(S)
PERMITTED NATURAL AND SYNTHETIC FOOD
CONTAINS
groups - natural and
colouring matter in foods can be broadly classified into twO prehistoric tmes.
The haye been in use from
Synthetic colours. Natura! food colourswhich may be used, caramel may be used
matters
Among the natural colouring permitted are
declaration. The other natural colouring matter which are colours may
without label label. These
has to be declared on the
Iisted herewith. Addition of these These may be used in any
isolated from natural sources or may be synthesized.
be
article of foed, and are listed as:

a) Beta-carotene
ii) Beta-apo-8' carotenal
carotenoic acid
ii) Methylester of Beta-apo-8'
Beta-apo-8'carotenoic acid
iv) Ethylester of
v) Canthaxanthin
Chlorophyll
1t Riboflavin (Lactoflavin)
Lt Caramel
Le Annatto
LSafiron, and
gCurcumin orturmeric
to any food
and pigments are not allowed to be added
Inorganic colouring matter chewing gum and
grade) is permitted to be added to
except titanium dioxide (food maximum limit of
mix fruit beverage drink up to a
powered soft drink
concentrates colours or a mixture,
cent respectively.| No synthetic food
1per cent and 0.01 per shown in, Table 72, are permitted for use in food.
thereof, except the ones belo
for use in India
colours permitted
Table 7.2: Synthetic food
Chemical class
Colour index (1956)
Common name
Colour (4)
(3)
(2)
(1) Ponceaå 4R 10255 Azo
Azo
1. Red Carmoisine 14720 Xanthene
Erythrosine 45430
19140 Pyrazolone
Tartrazine Azo
2. Yellow 15985
Sunset yellow FCF
73015
Indigoid
Indigo Carmine riarylmethane
3. Blue 42090
Brilliant blue FCF
42053
Triàylmethane
Fast green FCF
4. Green

164
 Food Additives
symlhetie ood colours are pemittcd for usc only in
7hese certain foods, which include:
crcam, milk lollics, frozcn dessert, flavourcd milk, yoghurt,
icc-crcam mnix
powdcr
Biscuits including biscuit wafer, pastrics, cakes, confectioncry, thread candics,
b) Swcets,savouries (dal moth, mongia, phulgulab, sago papad, dal biji only)
strawberries and cherries in hermatically scaled
Pcas, containers, preservcd or
processedpapaya, canned tomato juice, fruit Syrup, fruit squash, fruit cordial,
jellies, jam, marmalade, candied, crystallized or glazed fruits
Non-alcoholic carbonated and non-carbonated ready-to-serve synthetic beverages
Ning sythetic syrups, sherbets, fruit beer, fruit beverages, fruit drinks,synthetic
soft drink concentrates
e) Custardpowder
candy, and
Jelly crystaland ice
carbonated or non-carbonated
Elavour emuls10n and flavour paste for use in
s Act, beverages only under label declaration.)
2000 synthetic food colous or mixture, thereof,
The maximum limit of any permitted enumerated in the Food Safety and Standards
whichmay be added to any food article
million of final food or beverage for
Regulation 2011 shall not exceed 100 parts per
consumption)
Che usage of excess quantity of permitted colours
The misuse of non-permitted colours and Table 73. forlliws
givenin
have several health effects as
non-permitted colours
Table 7.3: Adverse health effects of
Adverse health effects
Colours degeneration
Cancer, Stomach ache, testicular
Metanil Yellow
Malachite Green
Tumours of lung, breast ovary and liver

Liver chromate
Anacmia, paralysis and abortion
kidney,
Pathological lesions in vital organs like
Rhodamine B spleen and liver.
Sudan III
Auramine
safe.
colour, check to be sure it is
next time when you buy food which has food
So as,
substances which impart, as well
Now we move on to the study of flavouring
preparations.
enhance the flavour of different food

A4 Flavouring Agents
preparations,
substances, flavour extracts or flavour
Flavouring agents include flavour properties, namely taste and odour to food.
flavouring
Which are capable of imparting types - natural lavours, nature dentical flavouring
Flavouring agents may be of three
substances and artificial flavouring substances)
obtained by physical processes from vegetable,
Vatural flavours are those exclusively substances are the
Nature identical flavouring
Sometimes animal raw materials. aromatic raw materials or obtainedsynthetically.
Substances chemicallyisolatedfrom substances present in natural products. On the
to the identified
ty i 1hey are chemically identical substances are tho_e which have not becn
flavouring
Oner hand, artificial syntheg1zed.
In natural products and are hence chemically 165

deat
 of food in
prohibitcdin any article
podMicrobiologyand The use of the following flavouring agents are
India, namnely:
afety
a) Coumarin and dihydrocoumarin
b) Tonkabcan (Diptcryl Odorat) and
c) B asarone and cinamyl anthracilate
d) Estragole
e) Ethyl Methyl Ketone
) Ethyl-3-Phenylglycidate
g) Eugenyl methyl ether
h) Methyl a napthyl Ketone
i) P.Propyl anisole
)) Saffrole and Isosafrole
thujone
k) Thujone and Isothujone a and ß used as solvent ID
flavours.
ether may not be
AIS0, diethylene glycol and monoethyl Chinese
ajinomoto is used chiefly in
known as amounts
Monosodium glutamate, popularly foods in restricted
flavour. It is permitted to be added to one per cent). Its
cooking to enhance more than
of the food notproduct along with a warning
total glutamate content
(So that the food
declared on the label of the months of age. This is
because
addition needs to be children below twelve addition
unsuitable for in infants. In fact,
that the food is has not beenconclusively ahown the label attached to any
this flavour on
the safety of to be declared
flavour to a food has ADDED FLAVOUR".
of any extraneous letters as -"CONTAINS
package of food in capital move on to the other
category of additives
flavouring agents, let us
Having learnt about agents.
stabilizing
i.e, emulsifying and
Stabilizing Agents
A45 Emulsifying and immiscible liquids i.e. they
can not be
water are in
fact that oil and in a food product
It is a wellknown
how do you mix the two liquids stabilizing
So and
dissolved in one another.ingredients? Well, with the use ofemulsifying
which both are essential out.
these substances? Let us find
What are
agents. andfats in
facilitating a uniform dispersion ofoils known as
of are
Substances which ae capable stabilizing Such emulsions
versa, and / or in the commnercial
aqueous media, or vice agents. Such substances are widely useddrinks. A long list
emulsifyingandstabilizing chocolate and soft
confectionery, ice cream, products in India. These substances
production of bread,
added to food
is permitted to be
ofthese substances
as
include:
alginates, carrageenan,edible gums (such
calcium and sodium tragacanth, gum ghatti), dextrin, sorbitol,
Agar, alginic acid, furcelaran, sodium tartrate,
carobean, phosphates,
guar, karaya, arabic,
calcium pectate, sodium citrate, sodium starches, hydrolysed
pectin, sodium and gelatin) quillaila, modified
albumin, propylene
calcium lactate, lecithin, diglyeerides,of fatty acids, synthetie lecithin, methyl-cellulose,
proteins, monoglycerides orglyeol alginate,- methyl ethyl cellulose,menegyeerides and
lycol stearate, propyBene
methyl cellulese, stearyltartarie -acid, esters-of
sorbitanesters-offatty
sodium carboxy- sodium sulphoacetate,
monostearin sodium stearoyl-2
diglvcerides of fatty acids,poly-oxy-ethylene sorbitan monostearate acids-and
combination, esters of fatty
acids or in stearoy-2-lactylate, polyglycerol esters of wood resins
Jactylate and calciuminteresterified ricinoleic acid, glycerol
polyglycerol ester of
(Ester Gum).
166
 Food Additives

cmlsiliyingor stabilizing agent can be uscd in any food cxccnl where the use of
cmulsitiing
No stabiliziggent is specilically permittcd under the Food Safety and
Standarnd.Regulation 2011Polyglyccrol csters of fatty acids and polyglycerol cster ol
ricinolcicAcid may bcuscd in bakcry products and in chocolate to the
interesteriticd
of02per cent by weight. Diacctyl tartaric acid, csters of mono and diglyccrides
cxtet
sucroglyccrides may be used in brcad and cakes.

followingemulsifying or stabilizing agents are not permitted

for use in milk and
viz. monoglycerides or diglycerides of fatty acids, synthetic lecithin, propylene
cream, propyllene glycol alginate, methyl ethyl cellulose, methyl cellulose,
stearate,
glycol
carboxymethyl cellulose, stearyl tartaric acid, esters of monoglycerides and
sodium sulphoacetate., sorbitan esters of fatty
diglyceridesofFfatty acids, monostearin sodium
combination
acidsorin starches
more about some oft the commonly used stabilizers.(Modifed binders
.ns know by the food processing industry as thickeners,
usedthe world over
arebeing our sauces thick in consistency,
stabilizers. These starches contribute in making
pudding According
and
potatochips
and giving that specialsmooth texture to the
crisp Eeod Additives)
Food Safety and Standards (Food Product Standards and
PAe confectionery, snacks,
2011, these starches are permitted in baked foods,
Regulations, soupsand fruit beverages
Some dairy products, glazes, icings, gravies, sauces,
flavours, concentration of 0.5 per cent by weight.
maximum
upto a thousands of years You
from plants and seaweeds have been in use for Science Course Unit
Gums derived of Food
these gums in the Principlespreparation of ladoos, a sweet
Ay recall reading about traditionally been used in the
Gn India gums have various sources. Gum
recall reading, are obtained from
nreoration. Gums, you may and konjac mannarn
exudates, guar gum, cassia gum
arabica, karaya and ghatti,are tree sodium carboxymethyl
pectin is obtained from the peel offruits, are microbial
are seed arnd root gums, cellulose pulp, gellan gum and xanthan gums in various
cellulose are obtained from widely used
alginate are seaweed extracts.Gums are They are used as a
gums, whereas, agar, properties hey possess.
owing to the different agent in pudding
food products
gravies and sauces, and as a gelling sodium alginate,
thickening agent in jams, agent in stabilizing flavours. Pectin,
encapsulating permitted as additives
desserts, as an
and propylene glycol alginate are
calcium alginate, alginic acid
in fruit products. role as
are these and what is their
to anti-caking agents. What
Next, let us move on
additiyes?Let us find out.
Y4.6 Anti-caking Agents
on the dining
trying to take salt out of the salt shaker matter how
problem of and then no,
We haye all faced the air tends to make the salt lumpy) can we prevent this
table.(Moisture in the
refuses to How
flow out. substances
simply
the salt substancesAnti-caking are anhydrous
Vigorgusly you shake,anti-caking and these are
Yes,/with the use of ihemselves becoming wet
moisture witheút garlic and onion
Substances thatcan pick uptable salt and dry mixes (soup powder must have seen
as cent.)You
added to products such a maximum level of 2 per claimthat their salt does
to
pOwder, fruit powder)flowing salt where the manufacturers order to have this "free
advertisements offree it in
salt has anti-caking agents added to in India include:
Suçh for use
not torm lumps.
property/The anti-caking agents permitted
owing"
calcium and magnesium
A carbonatesof magnesium
B phosphates of calcium and aluminium or sodium or silicon
dioxide
calcium, magnesium, and
C) silicates of
stearates of aluminium, ammonium, 167
myristates, palmitates or
potassium or sodium.
e) calcium,
wodMicrobiologyand
dmo, cnlcium, potassium or soxdium ferrocvanide nay also be used as ani
caking agents in common salt, iodizcd salt and iron fortificd saltin quantity not
efety
cxcccding 10 mg/kg singly or in combination cxpressed as ferrocyanide.
Another class of food additive that is commonlv uscd in varicty of foods is scqucstrants.
Let us get to know about them.

I4.7 Sequestrants
Sequestrants are substances that comnley with transition metal ions like copper, lroM,
CObalt and nickel. These metals are powerful catalvsts in the auto-oxidation processes
and their binding helps in eliminating/ retarding the oxidative breakdown of foods
Which would otherwise kesult in decolourisation, rancidity and production or an o
specitied
taste in the food productJAddition of seauestering agents is permitted in a
sequestering agents are cirie
list of foods only( Somé examples of commonly used (EDTA) etc. As per
acid, phosphoric aid, tartaric acid, ethvlene diamine tetra acetate
of 250mg/kg TaXimum n
FSS Regulation 2011, EDTA may be used to the extent maximum of T000
canned shrimps and sodiumhexa meta phosphate to be used by
ppm in arbonated water and thermally processed fruit beverages.
Next, we shall have a look at the buffering agents.
J4.8 Buffering Agents(Acids, Bases and Salts)
counter acidic and alkaline changes durng
(Bufier1ng agents are materials used to flavour andincreasing the
improving the
Storage or procssing of the food, thuspermitted to be added in limited quantities to
stability f foods) These agents are also - acetic ac1d
specific foøds in India. Some examples of buffering agents include ammonium
only calcium oxide in specified dairy products,
used in beverages and soft drinks, improver in flour, ammonium
carbonate as a
phosphate monobasic added as a bread confectioneries. citric acid, malic acid, DL lactic
leavening agent for baked foods and
acidulants in miseéllaneous foods.
acid and L (+) tartaric acid as study.
next type of food additives about which we shall
Anti-foaming agents are the foam formation. Let us get
name suggests, these are the agents which retard
As the
to know about them.
A4.9 Anti-foaming Agents
unrefined oils
frying you must have noticed that some oils, especially, are added to
While deep fat The anti-foaming agents
produce a lot of foam. oils and fats.
Sike mustard oil tend to foaming height during heating of edible
changes and edible oils and
retard deteriorative may be used as anti-foaming agent in
polysiloxane
In India,dimethyl 10ppm.
for deep fat frying upto a maximum limit of
fats aware of what
sweetening agents. We all are
The last category food additives is
about them.
to know little more
these are. Let uS get
4.10 SweeteningAgents
food items that you
common ingredient of different dishes and three types of
Sweeteners are such a listed as a food additiye. There are per gram of
see them obtained
may find it surprising to
calorific value (the number of calories
sweeteners based on the calorie sweeteners
as calorie sweeteners, low
the sweetener). They
can be classified calories)) Let us havealook
sweeteners (which containe little or no
and non-calorie
at each of these.
Calorie Sweeteners
only sweet taste but also contribute
substances which provide not are used in foods
These sweeteners are substance. Common natural sweeteners that
per gram of
4 calories
168
 rpod Additives.
sugar,gluCOse yp, jaggery, honey, khandsari sugar, dextrUse, Invert sugar
ip and icing sugar. Fromthe nutritional point of vicw, the increasing
ineidernc
of
diabetes and obesity among population groups should caution us against
UsCofcaloric swcctencrs. Thesc swcctencrs have also bccn associatcd with
roblcms like carics and gum disorders.
dental
IoN-calorveSWeeenerc

subbstances are relatively less swect than sucrose (sugar) and provide energy
These and 3 calories per gram. Examples of these sweeteners include sugar
between1 etc.) These are known to
also known as polyols (xylitol, sorbitol, mannitol,
alcohols, are more often manufactured
naturally in a number of fruits and vegetables but
control by reducing
occur
use.on a
commercial scale. Use of polyols not only aids diet processing, they
for but also these do not cause dental caries., In food
calorieintake, stability.
the special properties to products, improving their texture and
impart
Non-calorie.Sweeteners
Natural non- calorie
origin or synthetic (artificially prepared),
sse may be natural in some tropical plants and
include a variety of proteins which are found in
Sweeteners sweeteners have yet to be
miraculin, monellin and thaumatin. )These viable to
fruits viz. evaluated for their safety. Besides, it has to be economically
thoroughly sweeteners are more popular.
these commercially/ Synthetic high intensity because they are
produce
for use in India. They are called intense
P are also permitted those on a weight
small quantitie) You must have seen diabetics or provide sweetness
requiredin very sweeteners as they
diet consuming these artificial/intense calories. These sweeteners
ooducing
they are added but do not give any potassium, sucralose
bn the food to which Saccharin, aspartame, acesulfame India.) They are
caries. artificial/intense'sweeteners in
also do not cause dentalcommoy used milk ete. instead of
and Neotame are the sweeteners for youto add to tea, coffee. limited number
also sold as table-top artificial sweeteners is permitted in a
use ofthese
Sugar. In addition, the
highlighted in Table 7.4.
offoods as artificial sweeteners
can be added
items to which the Maximum Limit of
Table 7.4: Food
Article of Food ArtificialSweetener
Name of Artificial
SINo (4)
Sweetener
(3)
(2) Carbonated Water 100 ppm
Saccharin Sodium Soft Drink Concentrate 100 ppm
1
-do 4000 ppim
Supari 8000 ppm
-do Pan Masala
8 Per cent
-do Pan Flavouring Material
Carbonated water 700 ppm
-do *700 ppm
Aspartame Soft drink concentrate
2
(methyl ester) 1000 ppm
Jam/Jellies
2200 ppm
Bread & Biscuits
Tradional Sweets
200 ppm
Carbonated water 300 ppm
Bread. Biscuit, Cakes 1000 ppm
3. Acesulfame
potassium Traditonal Sweets 500 ppm
(Milk products based):
Peda
Halwa, Mysore Pak,
Burfi etc. 300 ppm
Carbonated water
Pastries 750 ppm
4 Sucralose Biscuits, Bread and 400 ppm
Jce creams/Kulfi/
mixes 169
dried ice cream 800 ppm
Chocolate
Fpod
Microbioogy
and 300 ppm
Yogurt
450 ppm
Jcllics, Jam and marmalades 1,500 ppm
Safety
Confectionary 1250 ppm
Chewing gum 750 ppm
Traditional Swects
400ppm
Frozen desserts
33 ppm
Neotame Carbonated water
*33 ppm
Self drink concentrates
permitted for human consumption
Note: Pan flavouring material vefers to the flavouring agents
to be used for pan. as in
concentrate shall he
Sweetener in sofi drink concentrate
*Maximum limit of artificial consumption. Sofi drink beverage.
for makingfinal
reconstituted beverage or in final beverage
reconstitution ofproducisfor while
label shall give clear instruction for than sucrose,
about 200 times sweeter therefore, suitable
Both aspartame and acesulfame K are and,
Kis heat resistant It was at one
time
saccharin is 300 times sweeter. Acesulfame in use today.
shown
sweeteners
for cooking. Saccharin is one of the oldesthowever, scientific studies have now
implicated as a cancer-causing chemical,
it to be safe. the label. Every
foods has to be declared on as
Addition of artificial sweeteners toacesulfame-K and saccharin sodium marketed
ester), soft dr1nk
package of aspartame (methyl package of carbonated water/synthetic advertisement
every
table-top sweetener and of these artificial
sweeteners and every
concentrate
Concentrate containing either synthetic soft drink
carbonated water /
sweetener or such
Ior such table top
shall carry the following label: (name of artificial
Contains..
sweetener)
for children
Not recommended
sweeteners and every
ester) marketed as table-top table-top
(methyl advertisement for such
Packages of aspartame aspartame, and the
containing
package of food also carry the
following label:
sweetener and food shall
Not for Phenylketonurics
wondering, why the
such a label. You may be
which illustrates aspartame upon digestion
Look at Figure 7.6, phenylketonurics.This is because
not for and phenylalanine.
label should caution
constituent amino acids - aspartic acidwhich the body breaks
breaks down into itshereditary defect which affects the way in metabolites in the
Phenylketonuria is a concentration of toxic
for people suffering
which in turn leads to
down phenylalanine, brain damage. Hence, it is dangerous
nervous system causing consume this sweetener.
to
from this disease

Contains Sucralose
for children
Not recommended
Not for Phenyiketonurics

table-top sweetener
Figure 7.6: Label showing
170
 Food Additives
is arelatively ncw synthetic intensc swcctener uscd in
Suvalose high tcmpcrature
cookigikebaking. It is uscd in frozcn dairy desscrts, gclatin, chewing gum, bakca
gd andbeverages,It is derivcd from ordinary sugar by sclcctive trcatmcnt resulting
in
a product which is 600times swccter than sugar. Sucralose docs not brcak down
and it is poorly absorbed in humans. Saccharinc, on the other hand, is
body
the
absorbed
in bythe, body and then excreted unchanged by the kidneys. FSSAIIIrecommends
maxinumpermitted levcl of sucralose as given in the Table 7.4

uslook at some other additives also used.

Finally,let
74.11OtherAdditives
Enzymesplayimportant roles in various aspects of food processing. They are mainly
inthe industry to split carbohydrates, proteins
and lipids. Alarge number of food
of
sed cheese production, making
processingindustries make use of enzymes namely for
chocolates, soya sauce, tenderizing meat etc.
bread, crackers,
what make fluffy pastries, spongy cakes and breads and crisp
lLeavening agents are
biscuits possible. The
term leavening refers to introduction of a gas (generally carbon
variety of chemical leavening
ovide)in the batter or dough leading to its expansion. A of foods. Yeast
agents arein use today to improve the appearance, texture and taste
disadvantage in its use is
s traditionally used as a leavening agent,)The principle
control and at times can lead to
cifficult to
hot the fermentationprocess is slightly
soda (sodium bicarbonate)
undesirable flavours.(Chemical leavening agents like baking
leavening systems are based
do not have this problem. The vast majority of chemical
bicarbonate to release the carbon dioxide.
on the reaction of an acid with sodium
used and they differ in the speed at which
There are a number of acids whiçh might be
include Ammonium bicarbonate and
they release the leavening gas. Examples
ammonium carbonate.

Check Your Progress Exercise 2

'functional role of additives? Give any
1) What do you understand byý the term
additive.
five functional roles of food

2) Give examples of the following:

added to edible oil in India.
a any two antioxidants that can be

to prevent spoilage of
b two classes of preservatives which can be added
foods.

referred to as intense sweeteners? Name

3) Why are artificial sweeteners also
use in India.
the intense sweeteners permitted for
20

"free flowing"?
4) Which food additive can be added to salt to make it

171
EoodMicrobiologyand In this unit we have so far lcarnt about the differcnt additivcs and their uses in the
food. How safe are thesc when wc consumc foods
Contain11g
Safety additives,
these additives regularly? Lct us findparticularly
out.

7.5 SAFETY ISSUES

Dia you know that some of the foods that we (especially children) eat almost
IRe DISCUits, bread, sugar confectionery chewingeum, carbonated beverages and rut
Squasnes and syrups have a large number of food additives? Biscuits may have up tO
l2 additives and bread up to 9. How safe is it toconsume so many additives on o
basis?
A large number of substances in use todav as food additives are "generally recognz0
as Sare or GRAS substances. GRAS substances are those substances whose use t
generally recognized byexperts as safe. based on their extensive history of use in joou
vitamins are classified
Or oased On published scientific evidence. Salt. sugar, spices and
as GRAS substances, along with several hundred other substances. In deciding whether
authority considers the
an additive should be approved for use, the regulatory consumed, 1ts
Composition and properties of the substance, the amount likely to be
safety of any substance
probable long-term effects and various safety factors. Absolute
the additive is safe under the
can never be proven. Therefore. it must be determined if available. If an
proposed conditions of use, based on the best scientific knowledge
which it can be used,
additive is approved, regulations determine the types of foods in on food labels.
should be identified
the maximum amounts to be used and how it
without any potential adverse
Although most food additives are considered to be
safety of some of these chemicals.
effects, there have been problems concerning the
been questioned in light of the
The safety of the antioxidant BHA, for instance, has mice). The preservatives
rodents (rats,
fact that its consumption leads to cancer in
associated with allergies. A small segment
such as benzoic acid and sulphites-have been diarrhoea, shortness of
hives, nausea,
of the population has been found to developsulphites. This is true especially for the
breath,or even fatal shock after consumning
an allergic response at high levels of intake.
sensitive asthmatics, who may develop cancer-causing nitrosamines in the foods in
Nitrites, on the other hand, can form
Monosodium glutamate (MSG)intake of 1.5
which they are added as preservatives.
characterízed by burning or tingling sensation on
g or more can resultin acute illness muscles.
or pressure in the chest and facial
the face, neck and head, tightness, stiffness Syndrome" because these symptoms have
This is known as the "Chinese Restaurant
Chinese food. In the 1970's, a theory linking
been seen in people who had consumed
popularised. Well-controlled studies conducted
additives tochildhood hyperactivity was food additives can cause hyperactivity
since have however produced no evidence that
children.
or learning disabilities in
colours are also not totally safe. High levels
As we have seen earlier, the permitted
with thyroid tumours. Ponceau 4R, tartrazine
of erythrosine intake have been associated
allergic reactions in several individuals even
and sunset yellow FCF have provoked
responses vary from rashes to swelling and
at low levels of intake. The allergic asthma. The incidence of tartrazine
worsening of the condition of patients with who are sensitive to aspirin
sensitivity appears to be higher in asthmatics. Persons foods and even medicines
should avoid
may also be sensitive to tartrazine and hence
permitted fo0d colours, tartrazine is the most
having this yellow dye. Among the restlessness and sleep disturbance
frequently reported to be associated with irritability,
have also been seen in some pecople who
in some young children. Allergic reactions annatto and carmine had been added
consumed foods to which natural colours like
that all that is natural safe, does not work.
So, the general rule
free of additives or at least
The rule, therefore. is that one should choose foods that are
minimum number of additives
172 select those brands of processed foods which have a
 Food Additives
Foodswithartificial or synthetie colours and class II preservatives should spccially
avoided We bave lenrnt above that, tlhe labcl of the food product declares the
be ofthe additives uscd in the product. Hencc only propcrly
resc
labclled foods
should be sclectcd. All additives should bc subjcct to an ongoing safcty revicw a3
seientitic understanding and mcthods of testing continuc to improve. In fact, 4
nonitoringsystcmshould be set up which invcstigatcs all complaints by individuals
physiciansthat are believed to be related to specific foods, food additives or
ortheirand mineral supplements.
vitamin

of food additives is evaluated at an international 1level through the Joint

Thesafety
Committee, from the Food and Agriculture Organization(FAO) and the World
Expert Organization based on
(WHO), on Food Additives (JECFA). Assessments are
Health all available toxicological data in both humans and animal models. From
reviews of toxic
data, the maximum level of additive that has no demonstrable
the available
determined. This is called the "no-observed-adverse-eflect level" (NOAEL)
effectis
for each food additive.
ie 1sed to determine the Acceptable Daily Intake" (ADI) food additive that can
of a
ADIprovides a large safety margin and is the amount
adverse.effect on health. We wilI learn
consumedIdaily over alifetime without any
be later in Unit 12
more about the ADI
FAO/WHO activity which develops
The Codex Alimentarius Commission, a joint
drawing up new "General Standards for
ouidelines for food safety globally, is also establishing a harmonized, workable and
Eood Additives" (GSFA), with the aim of
standard for world trade. Only those additives that have
indisputable international
JECFA are included.
been evaluated by the
mandatory
context, a listof food products and additives which are under Additives)
In the Indian (Food Product Standards and Food
certification of Food Safety and Standard complete detail about the use of Food
been provided. The
Regulation, 2011 has downloaded from
Food products specified under the Regulation can be
additives in
the website fssai.gov.in/home/fss-legislations/fss-regulations.htiml.
considered safe
regulation and thorough testing, food additives can be
Thanks to strict
that are contributing to the rapid evolution of the food supply
components in our diet
the world.
in Europe and throughout

Check Your Progress Exercise 3 the

additive is imnplicated in causing the classical symptoms offood
1) Which food whether this
"Chinese Restaurant Syndrome"? How will you know
item?
additive is present in afood

item before
importance of reading the label of aprocessed food
2) Discuss the
consuming it.

173
RsdMicrobiologyand
7.6 LET US SUM UP
Sgfety

This unit focuscd on food additives and their utility in foods. The use of Various 1000
additives has increased with the orowth in the food processing inausry h
nave been used for many years to preserve flavour. blend, thicken and colour 1o049.
We learnt that additives help assure the availability of wholesome, appeizin3 aa
arordable foods that meet consumer demands from season to season. However, It
levels of use berore
nportant to make sure that each substance is safe at its intended
it may be added to foods.
function in food, 1.e. tne
We learnt that food additives are classified based on their
in the food. The various casses
Pupose for which the additive has been incorporatedpreservatives, food colours, Tood
OT food additives can thus be listed as- antioxidants,
sequestrants, acid, bases and
Tlavours, emulsifiers and stabilizers, anti-caking agents,leavening agents. Further, the
enzymes and
Ouiiers, anti-foaming agents, sweeteners, in this unit. In India the
Tunctional role of each of these additives has been discussed
and Food Additives) Regulations,
Food Safety and Standards (Food product standard foods to which it can be added
the
2011governs the food additive that can be used.
and the quantity in which it can be added.
linked with additivies. Although most )
Finally the unit highlighted the safety issuesconsumption, some of them may cause
additives are generally regarded as safe for
Hence, in general, consumers should try
problems especially in sensitive individuals. achieved
minimum number of additives. This can be
to choose food products with a
before consuming it.
by reading the label of a processed food item

7.7 GLOSSARY

containing water
Aqueous
without water or moisture, dry.
Anhydrous
moisture
Anti-caking substances anhydrous substances that can pick up added
becomingwet and these are
without themselves
particles from foming
to products to prevent the
lumps.
Anti-foaming agents added to retard deteriorative changes and foaming
height during heating of edible oils and fats.
o ubstances which when added to foods retard or
Antioxidants inbibit oxidation reactions.
materials used to counter acidic and alkaline changes
Buffering agents food, thus
Tey y during storage or processing of the
improving the flavour and increasing the stability of
foods.

Dispersion to distribute uniformly in a medium.

Emulsifying and substances which are capable of facilitating a
Stabilizing agents uniform dispersion of oils and fats in aqueous media,
emulsions.
or vice versa, and/ or stabilizing such
Emulsion a fine dispersion of one liquid in another.
substance added to dough to make it ferment and
Leavening Agent
rise.

174