Food
additives
According to Food
Protection Committee of the Food & Nutrition Board, Food additives maybe
defined as “A substance or mixture of substances, other than a basic food
stuff, which is present in a food as a result of any aspect of food production,
processing, storage or packaging”. The term does not include chance
contaminants.
·
It provides protection against food spoilage during storage,
transportation, distribution and processing.
·
It is included in the preparation of convenience foods like jams
and jellies.
·
To fortify or enrich the foods.
·
It is used to add colour, flavour, firmness and retards or
hastens chemical reaction in food.
·
To maintain nutritional quality of food.
·
Used as a preservative and colouring agent.
The food additives can
be classified as following:
·
Preservatives
·
Colouring agents
·
Anti oxidants
·
Artificial sweeteners
·
Flavouring agent
·
Emulsifiers, Stabilizers and Thickeners
·
Flour improvers
·
Humectants
·
Curing agents
·
Chelating agents
·
Leavening agents
Preservatives are the
compounds used to prevent and retard the microbial spoilage of food. They are
classified in to
·
Class I and
·
Class II preservatives.
Class I preservative: They are
natural substances and addition of it in food is not restricted. Eg. Salt,
sugar, honey, vegetable oil, spices etc.
Class II preservative: They are
chemical substances which should be included in food in a restricted quantity.
Eg. Benzoic acid, Sorbic acid etc.
It is a dye, pigment
or substance to impart colour in the food. It is classified into
·
Natural colours ( Naturally available Eg. Turmeric)
·
Synthetic colours ( Synthesised from fruits, vegetables and
chemicals Eg: Tartrazine, sunset yellow)
These are said to be
sugar substitute which contains less energy, which are not produced naturally.
Eg. Saccharin, Aspartame, Dulcin etc.
Antioxidants are added
to oils and fats to prevent oxidative rancidity Eg. Ethyl Propyl, Octyl
Gallates etc
They form a divergent
group of organic compounds both natural and synthetic in nature. Eg. Menthol,
vanillin etc.
A variety of organic
compounds form the group of emulsifiers, stabilizers and thickening agents Eg.
Guar gum, Gelatin, Agar-agar etc.
These are moisture
retention agents. It controls viscosity, texture, bulking, retention of
moisture, reduction of water activity, control of crystallization and
improvement of softness. Eg. poly hydroxyl alcohols.
These are bleaching
and maturing agents used to bleach and mature the flour. Eg. Benzyl peroxide.
These are additives to
preserve meat, give them desirable colour, flavour, and discourage microbial
growth. Eg. Sodium nitrite
These are anti
oxidants. They serve as scavengers of metals which catalyze oxidation. Eg.
Ethylene Diamide Tetraacetic
Leavening agent causes
expansion of dough and batter by releasing gas and gives porous structure. Eg.
Yeast , Baking powder and baking soda
·
Hydrogenated Fats— It cause cardiovascular disease and obesity
·
Artificial Food Colors— It leads to allergies, asthma and carcinogenic
·
Nitrites and Nitrates— Carcinogenic
·
Sulfites(sulfurdioxide,metabisulfites, and others)— It leads to allergy
and asthmatic reactions
·
Sugar and Sweeteners— It leads to obesity, dental cavities,
Hypoglycemia and diabetes
·
Artificial Sweeteners (Aspartame, AcesulfameKandSaccharin)—Itcause
behavioral problems, hyperactivity, allergies. The government has given
statutory warning against the use of any artificial sweetener for children and
pregnant women foods.
·
Preservatives (BHA, BHT, EDTA, etc.)— causes allergic reactions,
hyperactivity, and liver problems
·
Artificial Flavours— leads to allergic and behavioral
problems
·
Refined Flour— low-nutrient calories, carbohydrate
imbalances, altered insulin production
·
Salt (excessive)- Increase in blood pressure
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