A food additive is a substance (or mixture of substances) which is added to food and is involved in its production, processing, packaging and/or storage without being an essential ingredient. In many food processing techniques, the use of additives is an integral part of the method. Complex substances, such as proteins or starches, as Complex substances, such as proteins or starches, which are extracted from other foods (e.g.
Substances produced by synthesis which may or may Substances produced by synthesis which may or may not occur in nature, such as coal tar dyes, synthetic do not occur in nature, such as coal tar dyes, synthetic. RestorationRestoration –– addition to food of essential nutrients in addition to food of essential nutrients in the amounts lost during processing, storage and handling. Nutritional equivalence of a substitute food Nutritional equivalence of a substitute food –– the addition to a new food of nutrients found in the traditional food.
Fortification – Fortification – addition of one or more substantialaddition of one or more substantial. All vitamin All vitamin fortified products should undergo fortified products should undergo stability testing in the development stage.
MineralsMinerals
Enzymes Enzymes
EnzymesEnzymes
Source, form and legal status of enzymes. Source, form and legal status of enzymes. The use of immobilized enzyme allows for easier process The use of immobilized enzyme allows for easier process control, enzyme removal from products, reuse control, enzyme removal from products, reuse.
HydrocolloidsHydrocolloids
Preservatives Preservatives
PreservativesPreservatives
Benzoic Acid Benzoic Acid
The later is used more often because it is Benzoic acidThe later is used more often because benzoic acid is poorly soluble in water, while sodium benzoate is poorly soluble in water, while sodium benzoate is. Once in the product, some of the salt is converted to the active form that is most active against yeast and the active form that is most active against yeast and. The undissociated undissociated form of benzoic acid (pKa = 4.19) form of benzoic acid is a more effective antimicrobial agent.
The activity of benzoic acid is directed both at cell walls and at inhibiting enzymes of the citrate cycle/Krebs cycle (ketoglutaric acid dehydrogenase, succinic acid. dehydrogenase) and enzymes involved in oxidative phosphorylation. Often benzoic acid is used in combination with Often benzoic acid is used in combination with sorbicsorbic acid or. Alkyl groups can be methyl, ethyl, Alkyl groups can be methyl, ethyl, propylpropyl, butyl and, butyl and heptyl.
They have antimicrobial activity in acidic and alkaline pH. They have antimicrobial activity in the acidic and alkaline pH range. The antimicrobial activity of parabensparabens is proportional to the chain length of the alkyl group. Parabens Parabens are more active against mold and yeast are more active against mold and yeast) than against bacteria and more than 1% by weight) than against bacteria and more.
Unlike benzoic acid, the esters can be used over a wide pH range, as their activity is approx. Parabens Parabens are used in fruit cakes, pastries, and are used in fruit cakes, pastries and fruit fillings. SorbateSorbate is stable in the dry form; in water is stable in the dry form; in aqueous solutions they decompose by oxidation.
Sorbic Sorbic acid and acid and sorbatesorbates are effective against yeasts are effective against yeasts and molds. Sorbates are commonly used in sweet wines or are commonly used in sweet wines or wines containing residual sugars to prevent re-wines containing residual sugars to prevent re--. SorbatesSorbates can also be degraded by somecan also be degraded by some microorganisms to produce.
Sulfites Sulfites
The most commonly used forms in foods: sulfur dioxide The most commonly used forms in foods: sulfur dioxide gas, Na/K/Ca salts of sulfite (SO). The most commonly used are sodium or potassium. The most commonly used are sodium or potassium metabisulfite. All The sulfur dissolved in water is known as free sulfur. All sulfur dissolved in water is known as free sulfur dioxide.
SO2 is used in the production of dried fruits and vegetables, fruit juices, syrups, concentrates or purees. SO2 is added during winemaking before must fermentation to prevent interference. During wine fermentation with selected pure yeast cultures, SO2 is consumed at a level of 50-100 ppm, while 50-75 ppm is consumed for wine storage.
Nitrates & Nitrites Nitrates & Nitrites
Nitrite, which can react with secondary amines in Nitrite, which can react with secondary amines in food to form nitrosamines. The nitrosamines are potent carcinogens, and they can be mutagenic and mutagenic.
Hydrogen Peroxide Hydrogen Peroxide
When HWhen H22OO22 is used for cheese making, the milk is used for cheese making, the milk is treated with 0.02% H. HH22OO22 is also used as a component of the is also used as a component of the lactoperoxidase. HH22OO22 can be used for the sterilization of food processing can be used for the sterilization of food processing.
Propionic Acid
It is added to flour at 0.1–0.2% as its Ca salt and used in cheese making by soaking the cheese in an 8% acid solution.
Acetic Acid Acetic Acid
Emulsifiers
Emulsifiers - - Classification Classification
Emulsifiers - - Classification Classification
Emulsifiers - - Emulsification Emulsification
This HLB value can be used as an indicator of This HLB value can be used as an indicator of the most suitable emulsifier for that particular the most suitable emulsifier for that particular. However, the chemical type of emulsifier However, the chemical type of emulsifier is also important in achieving emulsion.
Emulsifiers - - Dispersion Dispersion
EmulsifiersEmulsifiers
Hydrocolloids are water Hydrocolloids are water - - soluble polymers with soluble polymers with an ability to thicken or gel aqueous systems. They can be classified by origin, They can be classified by origin, isolation method, function, texture, gelation isolation method, function, texture, gelation.
SweetenersSweeteners
Saccharine Saccharine
Saccharin is an important sweetener (fsac, g and is used mostly in the water-soluble form. It is usually available as the sodium salt and it is usually available as the sodium salt and sometimes as the calcium salt. It is the most widely used sugar because of its high It is the most widely used sugar due to its high stability and low cost.
Saccharin is not metabolized in the body, but it does happen. Saccharin is not metabolized in the body, but is excreted unchanged. Bladder tumors have been linked to saccharin ingestion. Bladder tumors have been linked to saccharin ingestion.
Aspartame Aspartame
However, toxicity is always dose However, toxicity is always dose--related and large related and large safety margins have been reported vs. Analysis of Adverse Reactions and Clinical Data Analysis of adverse reactions and clinical data suggests that aspartame is remarkably safe. Warning on product packaging is necessary to warn Warning on product packaging is necessary to warn sufferers of.
It is a potassium salt derived from It is a potassium salt derived from acetoacetic acidacetoacetic acid, acid, with the chemical formula C. No adverse reactions in the body to the consumption No adverse reactions in the body to the consumption of acesulfamacesulfame--K have been found.K are found it. Become a member of the FAO/WHO Expert Committee on Food. Become a member of the FAO/WHO Expert Committee on Food.
Additives (JECFA) set an ADI of 0.9 mg/kg Additives (JECFA) set an ADI of 0.9 mg/kg bwbw in 1983, after finding that in 1983, after finding that acesulfameacesulfame - K was K was. It is not metabolized in the body, it is excreted quickly It is not metabolized in the body, it is excreted quickly and completely, and so it has no caloric value and it is and completely, and so it has no caloric value and it is. It is also considered to be non-It is also considered to be non-cariogenic-cariogenic, since the acute oral toxicity of.
Cyclamate Cyclamate
Based on its low stability, slow induction and slow fading of taste perception, monellin. The sweet taste caused by this protein disappears after a few minutes, to reappear with the same intensity when rinsed with water. It is assumed that Ca2+ and/or Mg2+ ions in saliva suppress the sweet taste.
Although it is tasteless, it has the property of giving acid solutions a sweet taste and is therefore called a taste modifier.