TOPICS TO BE COVEREDu

  INTRODUCTION MAIN CLASSIFICATIONS OF ADDITIVES ACIDULANTS EMULSIFIERS FLAVOURINGS IN FOOD GELLING AGENTS, THICKENERS AND STABILISERS COLOURS PRESERVATIVES SWEETENERS ANTIOXIDANTS ANTI-CAKING AGENTS

 INTRODUCTION

DEFINITION: Food additives are substance which are used to enhance the appearance, or texture of food, maintain its nutritive value, or aid in processing, packaging, or storage. KEY POINTS: A food additive may be added during the production, processing, packaging or storage of food. Food ingredients that are not considered food additives must still be included on a products ingredients list, with some exceptions, including: vitamins, minerals, amino acids, spices, seasonings, flavouring preparations, agricultural chemicals, veterinary drugs and food packaging materials. The main uses of additives in foods are to flavour, color, thicken, and preserve foods to make them more palatable and appealing for the consumer. There are many classifications of food additives, including: colouring agents, emulsifiers, gelling agents, preservatives, stabilizers, sweeteners, thickening agents, and many others.

 MAIN CLASSIFICATIONS OF ADDITIVES

 ACIDULANTS  EMULSIFIERS  FLAVOURINGS IN FOOD  GELLING AGENTS, THICKENERS AND STABILISERS  COLOURS  PRESERVATIVES  SWEETENERS  ANTIOXIDANTS  ANTI-CAKING AGENTS

ACIDULANTS
Acids used to intensify, enhance, or modify the overall flavour of a product; reduce the pH (increase the acidity) to prevent growth of microorganisms and promote gel formation of products that contain pectin; provide an acid taste to a product. Examples of acidulants include acetic acid, citric acid, fumaric acid, lactic acid, tartaric and malic acid.
1.1 ACETIC ACID This is the acid found in vinegar and has a characteristic pungent smell. Acetic acid is widely used, particularly in the pickling industry. Naturally fermented vinegar has a variable pH and so acetic acid is added to this to form a pickling liquor with a specified acidity Acetic acid has excellent bacteriostatic properties and hence has considerable importance as a preservative. Only acetic acid produced naturally by fermentation can legally be called vinegar. . 1.2 CITRIC ACID Citric acid is widely used in the food industry to: provide sharp taste in soft drinks and sweets generate the optimum conditions for the formation of gels in jams, jellies, confectionary and desserts help give the conditions for the stabilisation of emulsions (e.g. processed cheese and dairy products) prevent the browning of salads enhance the action of antioxidants and prevent deterioration in frozen food act as an antioxidant in fats and oils preserve meat products and help modify their texture during their processing

CONTINUEu.
1.3 FUMARIC ACID Fumaric acid is the strongest tasting food acidulant. It has limited applications due to its very low solubility. In the main, it is used in gelatin dessert powders, cheesecake mixes and some powdered drinks. A substantial amount of fumaric acid is used in animal feedstuffs mainly because of its strong flavour and favourable price. It is manufactured synthetically from malic acid. 1.4 LACTIC ACID Lactic acid is widely used in the production of boiled sweets, pickled foods and as a raw material in the manufacture of important emulsifiers for the the baking industry. It is produced during anaerobic respiration and is commonly manufactured by a fermentation process, although it can be produced synthetically 1.5 MALIC ACID Malic acid is found naturally in apples, pears, tomatoes, bananas and cherries. It has similar applications to citric acid and is the preferred acid in low calorie drinks, cider and apple drinks. However, it has the disadvantage of being slightly more expensive than citric acid. It is produced commercially from maleic anhydride.

EMULSIFIERS
Emulsifiers are among the most frequently used types of food additives. They are used for many reasons. Emulsifiers can help to make a food appealing. Foods that Commonly Contain Emulsifiers- Biscuits, Toffees, Bread, Cakes, Icecream etc. How Emulsifiers Work Emulsifiers are molecules that have two distinct ends. One end likes to be in water (hydrophilic) and the other end likes to be in oil (lipophilic). This means that they will coat the surface of oil droplets in an oil-in-water emulsion and effectively 'insulate' the oil droplets from the water. It keeps them evenly dispersed throughout the emulsion and stops them from clumping together to form their own, separate layer. In a water-in-oil emulsion, the emulsifier coats the water droplets to stop them from separating from the oil. This property makes emulsifiers indispensable in the modern food industry where foams, suspensions (particles of solid dispersed evenly through a liquid) and emulsions are often used. Milk is a natural emulsion. It is a mixture of fat droplets in water. Proteins in the milk help to coat the fat droplets and allow them to stay dispersed in the water of the milk.

No emulsifier

With emulsifier

The bread has large and uneven holes in it and will not have the correct texture

The dough has risen evenly. The holes are small and consistent. The bread will have a good texture

FLAVOURINGS IN FOOD
Flavourings are used in a wide range of food products. Most flavourings are an imitation of the flavour of a known foodstuff. Some flavours are isolated from natural raw ingredients but this is costly and also wastes valuable natural resources. Flavourings used as additives are often developed by a Creative Flavourist . Their job is t o identify the substances present in the food that are the most important in producing its flavour and then to create a flavour profile which mimics the particular food in the most effective way. The average flavouring contains between 5 and 50 ingredients. A few flavourings contain many more.

COMMON FLAVOURINGS IN FOOD

Food Ice cream Margarine Reason for adding flavour Taste is unacceptable addition of flavourings Taste is unacceptable addition of flavourings without without the the

Meat substitutes such as soya protein and These are low fat and extremely mycoprotein nutritious however, without the addition of a flavour, they have a bland and uninteresting taste Wine gums / table jelly Yoghurt No flavour at all without the addition of flavourings May have a natural flavour present but possibly at a low intensity. Flavourings may be added to enhance the natural flavour

GELLING AGENTS, THICKENERS AND STABILISERS

The functions of these substances is fairly self explanatory: Gelling agents gel foods, i.e. they give shape and structure Thickeners or thickening agents make foods thicker Stabilisers help to maintain the physical and textural properties of foodstuffs through their production, transport, storage and cooking

Thickeners
Many reduced sugar products, such as low sugar jam, require gelling agents or thickeners to substitute the effects of the sugar in the traditional product Reduced fat or low fat versions of traditional products are now being produced. When a quantity of fat or oil is removed from a product, it is often replaced by adding water and either a gel, thickener or stabiliser to restore the texture Thick milk shakes require the addition of a thickener

CONTINUEu.
GELLING AGENTS
Jams and marmalade often use naturally-occuring pectin as a stabiliser. Fruit preparations used in dairy desserts and water based jellies would remain liquid without the assistance of gelling agents. Without a gelling agent, the fillings of fruit pies would boil out during cooking or soak through the crust while the pie is stored before being eaten. Desserts and confectionery jellies - to enable them to set. Vegetarian foods are becoming more popular. The protein used in vegetarian burgers and sausages is often based on soya protein. Such products would disintegrate during cooking without the use of special gelling agents which help to keep them together at high temperatures.

CONTINUEu.
STABILISERS
Ice cream and ice lollies. Stabilisers prevent the appearance of large, grainy ice crystals or lumps that would make the ice cream feel gritty. They help to maintain a firm texture, smooth taste and good storage qualities. Many reduced fat or low fat products require stabilisers in their manufacture. In sauces and dressings, stabilisers avoid the separation of the oil and aqueous components. Long-life yogurts would not be possible without a stabiliser to protect the milk protein. Stabilisers are often confused with preservatives. Stabilisers maintain the physical characteristics of a product whereas preservatives help to prevent food spoilage by microbes. Stabilisers improve the stability of a mixture, such as an emulsion, by locking together large molecules to make it thicker. This helps to prevent the dispersed droplets coming together and coalescing

COLOURS
We 'taste' with our eyes. If food does not look appealing then we often think it tastes bad as well. Often, when foods are cooked or processed for sale, they lose their natural colour and look less tasty. Colourings are often added to help make the food look appealing and so 'taste' better. Colours that are allowed to be used in foods are strictly tested

CONTINUEu.
Some common food colourings Name Curcumin Description Foods Orange-yellow colour that is extracted from the Curry, fats and oils, processed cheese. roots of the turmeric plant. Riboflavin is also known as vitamin B2. It can Sauces, processed cheese and foods with added be obtained by fermenting yeast or synthesised vitamins such as bread. artificially. In foods, it is used as an orangeyellow colour. Yellow coloured synthetic azo dye. This Is no longer widely used. Now rarely used in colouring sparks controversy as some groups curries and some ready-meals. suggest it causes behavioural problems in children (see food issues ).

Riboflavin

Tartrazine

Beta-carotene Orange-yellow colour found in plants such as Soft drinks, margarine, butter, yoghurt. carrots, tomatoes and oranges. Plain caramel Dark brown to black colour. The most common Cola drinks, confectionery, baked-foods, ice colouring. 90% of all colouring used is caramel. cream, chocolate, beers, vinegar and whisky. Obtained by the heating of sugars. Dark purple coloured synthetic colour. Similar in Powdered soup, jam, ice cream, instant gravy. colour to blackcurrants.

Amaranth

PRESERVATIVES
Preservation tries to alter the conditions to slow or stop the microbe growth. When this is not possible, or convenient, preservatives may be added to stop the food from going 'off'. Different microbes are sensitive to different types of preservatives and so a wide range of preservatives are in use today. Most preservatives today are actually fungistatic in their action. That means they prevent the growth of fungi, moulds and yeasts. They have little effect on bacteria but using a combination of preservatives, with antibacterial properties, can give good all round protection. Food preservatives help to control the spread of bacteria which can cause life threatening illnesses such as salmonellosis or botulism. Preservatives are commonly used in these foods: low fat spreads cheeses, margarine, mayonnaise and dressings bakery products dried fruit preparations

CONTINUEu.
The Range of Preservatives There are over 80 substances which have permitted use as preservatives. The list below shows some important preservatives, Sorbic acid and its salts (E200-203) Sorbic acid (and its salts) are naturally occurring substances and they are among the most important food preservatives for industrialised countries.Sorbic acid has two main advantages: it is effective over a wide range of foods and beverages it gives no taste or flavour to products Sorbic acid is used in beverages, dairy products, fish and seafood, fat-based products, fruit and vegetable products, baked goods and confectionery products. Benzoic acid and its salts (E210-E213) A widely used preservative that is important in developing countries. It is only used in acidic situations which include non-alcoholic beverages, products prone to spoilage by bacteria and fruit-based products.

CONTINUEu.
Sulfur dioxide and sulfites (E220-E228) This preservative was known to the Romans, Ancient Greeks and Egyptians who used the gas to preserve wine. These preservatives are multifunctional food ingredients which act as preservatives, antioxidants and colour stabilisers. They have a much more pronounced antibacterial effect than other preservatives and are therefore used when control of bacterial growth is essential. Sulfur dioxide is used in a wide range of products including packet soup, dried bananas and apricots, tinned crabmeat, sausage meat, beer, wine, quick frozen chips and jams.

SWEETENERS
The desire for sweet taste is inborn. The use of honey dates back to 2000 BC but it is sugar which has been the sweetener of choice for centuries. Sugar is a most important flavouring substance. It gives the sensation of sweetness and provides a source of energy. However, excessive sugar intake is linked with a number of health problems including tooth decay, obesity and diabetes. Alternatives to sugar have therefore been developed which provide the sweetness without the energy content. Saccharin was discovered in 1878 but it was not until the 1950's, when consumers became interested in low calorie foods, that sweeteners came into significant use.

Alternative sweeteners can be divided into two main categories:

Artificial Or Intense Sweeteners Many times sweeter than sugar and are therefore typically used at very low levels to replace the sweetness normally provided by sugar. Bulk Sweeteners Provide both bulk and sweetness. Depending on the individual sweetener, they are 35% to 100% as sweet as sugar and so have similar bulk to sugar.

Sweeteners in food
Obviously sweeteners provide the sweet taste! However, sugar also has other functions in food: provide texture in baked goods is a humectant in cakes (stops them from drying out) lowers the freezing point in ice creams it acts as a preservative in jams it strengthens "mouthfeel" in soft drinks adds bulk to baked goods. Intense sweeteners cannot provide all of these properties. For example, they cannot replace sugar in cakes because the sugar also adds bulk and stiffness. Possibly the main use of intense sweeteners is in the production of low calorie, or low energy foods. These are especially suitable to people suffering from diabetes. Bulk sweeteners, such as xylitol and malitol, are less sweet but can be used to regulate the texture of the food

ANTIOXIDANTS
Oxidation reactions happen when chemicals in the food are exposed to oxygen in the air. In natural conditions, animal and plant tissues contain their own antioxidants but in foods, these natural systems break down and oxidation is bound to follow. Oxidation of food is a destructive process, causing loss of nutritional value and changes in chemical composition. Oxidation of fats and oils leads to rancidity and, in fruits such as apples, it can result in the formation of compounds which discolour the fruit. Antioxidants are added to food to slow the rate of oxidation and, if used properly, they can extend the shelf life of the food in which they have been used.

CONTINUEu.
Fats and oils, or foods containing them, are the most likely to have problems with oxidation. Fats react with oxygen and even if a food has a very low fat content it may still need the addition of an antioxidant. They are commonly used in: vegetable oil snacks (extruded) animal fat meat, fish, poultry margarine dairy products mayonnaise / salad dressing baked products

Some common Antioxidant

Antioxidant Typical foods

Ascorbic acid (vitamin C)

Beers, cut fruits, jams, dried potato. Helps to prevent cut and pulped foods from going brown by preventing oxidation reactions that cause the discolouration. Can be added to foods, such as potato, to replace vitamin C lost in processing. Oils, meat pies. Obtained from soya beans and maize. Reduces oxidation of fatty acids and some vitamins. Oils, margarine, cheese, crisps. Helps to prevent the reactions that break down fats and cause the food to go rancid . Jam, tinned fruit, biscuits, alcoholic drinks, cheese, dried soup. Naturally-occuring in citrus fruits like lemons. Helps to increase the anti-oxidant effects of other substances. Helps to reduce the reactions that can discolour fruits. May also be used to regulate pH in jams and jellies.

Tocopherols Butylated hydroxyanisole (BHA) Citric acid

ANTI-CAKING AGENTS
Processed foods often contain ingredients that are mixed as powders. Anticaking agents are added to allow them to flow and mix evenly during the food production process. They rarely have nutritional value and only a small proportion of the additives find their way into the food. Some anti-caking agents may be found in foods. For example, magnesium carbonate is used in table salt to improve its flow during manufacture. It is left in the salt so that it flows well when being sprinkled onto food. Examples of foods that contain anti-caking agents include: y vending machine powders (coffee, cocoa, soup) y milk and cream powders y baking powder y cake mixes y instant soup powders y table salt

Magnesium carbonate is added to salt to make it flow easily

WHAT WOULD HAPPEN WITHOUT ANTI-CAKING AGENTS?

Powders can form clumps because the particles become sticky when they absorb water. Lumpy powders do not flow evenly. Some powders, such as grated cheese for pizza toppings, can stick together and this again prevents them from being spread evenly. Anti-caking agents modify the contact between the powder's particles and are added to prevent these problems. Without anticaking agents, vending machine powders such as coffee or chocolate would not flow regularly. They could block the various tubes in the vending machine and the taste of the drinks would not be consistent enough. Powdered milk can clump together during processing, packing and storage. Sugar absorbs water and incorporating a free-flow aid before grinding prevents it sticking to the processing equipment.