OUTLINE
WAYS TO ANALYZE
PRESENCE OF
ADDITIVES IN FOOD
VALUE ON NUTRITION
FACTS IN FOOD
CHEMICAL PROPERTIES
ALLOWABLE DOSAGE
AND USAGE
FDA REQUIREMENTS
AND CLASSIFICATIONS
WAYS TO
WAYS TOANALYZE
ANALYZEPRESENCE IN FOOD BE IN BY
THE PRESENCE OF
CONTENT OR BY PERCENT
ADDITIVES IN FOOD
WAYS TO ANALYZE THE PRESENCE OF
ADDITIVES IN FOOD
The analytical techniques used in identification and quantification of food additives in foodstuffs, highlighting the
main characteristics of each method (one is chromatography), and indicating the advantages and disadvantages
typical of the methods used.
Chromatography
-High Performance Liquid Chromatography (HPLC), with its wide array of column materials, and detectors
has emerged as the most popular instrumental method for analysis of food additives.
All food ingredients, including any additives, must be listed on the label of a food. The ingredients are
listed in descending order of ingoing weight.
WHAT ARE E NUMBERS?
Approved additives are given a number, and some are also given an ‘E’ if they
have been accepted for safe use within the European Union.
E numbers show that additives have been evaluated and approved by the
European Food Safety Authority (EFSA) for use in the European Union (EU).
Other countries may use different systems to categories additives.
ARTIFICIALSWEETENER
High-Fructose Corn Syrup (HFCS)
VALUE IN NUTRITION FACTS IN FOOD
The ingredients are listed in descending order
of ingoing weight.
The label must list the names of any FDA-
certified color additives
Some substances that are found to be
harmful to people or animals may be allowed,
but only at the level of 1/100th of the
amount that is considered harmful.
Usually appear at, or near, the end of the list,
as they are used at low levels.
READING THE LABELS OF YOUR
FOODS
Food additives are grouped by what they do. The additives that you
are most likely to come across on food labels are:
• Antioxidants – these stop food becoming rancid or changing colour by
reducing the chance of fats combining with oxygen
• Colors
• Emulsifiers, stabilizers, gelling agents and thickeners – these help to mix
or thicken ingredients
• Preservatives – used to keep food safer for longer
• Sweeteners – including intense sweeteners like stevia and aspartame
which are many times sweeter than sugar
Nutritional Supplements
- Any vitamin or mineral added during processing to improve nutritive
value and sometimes to provide specific nutrients in which populations are
deficient.
Thiamin, riboflavin, niacin, iron, calcium, and Vitamin D are all found in
cereals, milk, and margarine.
Food Sweeteners
Cyclamate
Saccharin
FOOD FLAVORINGS
Flavouring agents – which are added to food to improve aroma or taste – make
up the greatest number of additives used in foods.
The chemicals and what they taste like:
Methoxypyrazines: Earthy vegetables
2-Isobutyl-3 Methoxypyrazine: Green pepper
Acetyl-L-Pyrazines: Popcorn
2-Acetoxy Pyrazine : Toasted flavours
Aldehydes : Fruity, green
Alcohols: Bitter, medicinal
Esters: Fruity
Ketones : Butter, caramel
FOOD ACIDS
- to help preserve food and stop the growth of bacteria but can also be used as a
flavoring.
Citric Acid: Citrus fruits, lemon, orange
Malic Acid: Apple
Tartric Acid: Grapes, pineapples, potatoes, carrots
Acetic Acid: Vinegar
Oxalic Acid : Tea, cocoa, pepper
Tannic Acid: Tea
Caffeotannic Acid: Coffee
Benzoic Acid: Cranberries, prunes and plums
Butyric Acid: decomposition of butter
Lactic Acid: Milk
GLAZING AGENTS
- To provide a glossy or shiny appearance
• Stearic acid or fatty acid
• Beeswax: white and yellow
• Carnauba wax
• Shellac
• Petrolatum or Petroleum jelly
• Chemical Preservatives: These are also used to preserve food
• Benzoates (such as sodium benzoate, benzoic acid)
• Nitrites (such as sodium nitrite)
• Sulphites (such as sulphur dioxide),
• Sorbates (such as sodium sorbate, potassium sorbate)
4 GENERAL CLASSIFICATION OF ADDITIVES
1. Nutritional Additives
2. Processing Additives
3. Preservatives
4. Sensory Agents
1. NUTRITIONAL ADDITIVES
Are used for the purpose of restoring nutrients lost or degraded during production,
fortifying or enriching certain foods in order to correct dietary deficiencies, or
adding nutrients to food substitutes.
Examples:
Vitamins A and D are added to dairy and cereal products
Several of the B vitamins are added to flour, cereals, baked goods, and pasta
Vitamin C is added to fruit beverages, cereals, dairy products, and confectioneries.
1. PROCESSING
ADDITIVES
A number of agents are added to
foods in order to aid in processing
or to maintain the desired
consistency of the product.
Emulsifiers are used to maintain
a uniform dispersion of one liquid
in another, such as oil in water.
3. PRESERVATIVES
Food preservatives are classified into two main groups:
1. Antioxidants
- inhibit the growth of spoilage and pathogenic microorganisms in food.
Examples: Ascorbic Acid, Citric Acid, Sulfites etc.
2. Antimicrobials.
- inhibit the growth of spoilage and pathogenic microorganisms in food.
- Sodium chloride (NaCl), or common salt, is probably the oldest known
antimicrobial agent.
Examples: Acetic Acid, Benzoic Acids, Sulfites and Sulfur Dioxide etc.
4. SENSORY AGENTS
Colorants- used as food additives are classified as natural or synthetic.
Natural Colorants
- derived from plant, animal, and mineral sources
- Usually, insoluble in water
- instability upon exposure to light and heat, variability of supply, reactivity with other food
components, and addition of secondary flavors and odors.
Synthetic Colorants
- Are primarily petroleum-based chemical compounds.
- Water- soluble
- The stability of synthetic colorants is affected by light, heat, pH, and reducing agents.
SENSORY AGENTS
Flavorings
- The flavor of food results from the stimulation of the chemical senses of taste and smell by
specific food molecules.
- The five basic taste sensations—sweet, salty, bitter, sour, and umami
- Flavorings are the largest group of food additives, with more than 1,200 compounds available for
commercial use.
Sweeteners
- is the standard on which the relative sweetness of all other sweeteners is based.
- Other nutritive sweeteners include glucose, fructose, corn syrup, high-fructose corn syrup, and
sugar alcohols
CHEMICAL PROPERTIES
Some of the additives may be toxic or harmful to health; therefore, there is an urgent
need to screen them for cytotoxicity, genotoxicity, mutagenicity, hepatotoxicity, and
associated disorders.
The present toxicity testing is mainly based on laboratory testing, which is an
expensive and time-consuming process and depends on
assumptions/extrapolations.
ALLOWABLE DOSAGE AND USAGE
ADI (mg/kg/day)= NOEL/100
These amounts are based on an Acceptable Daily Intake (ADI) calculated by the European Food Safety
Authority (EFSA) from the results of safety tests.
Approved additives are given a number, and some are also awarded an ‘E’.
The Joint FAO/WHO Expert Committee on Food Additives (JECFA), is the international body responsible for
evaluating the safety of food additives.
Food Additives with an ADI of “Not Specified”
it could in principle, be allowed for use in foods in general with no limitation other than in accordance with Good
Manufacturing Practices (GMP)
Food Additives Evaluated as “Acceptable”
JECFA has been unable to allocate an ADI but nevertheless found a specific use of a substance acceptable.
ALLOWABLE DOSAGE AND USAGE
This declaration shall be made in the following manner:
for liquid food additives, by volume or weight;
for solid food additives, other than those sold in tablet form, by weight;
for semi-solid or viscous food additives, either by weight or volume;
for food additives sold in tablet form, by weight together with the number of tablets in the package
The "Codex General Standard for Food Additives" (GSFA, Codex STAN 192-1995) sets forth the
conditions under which permitted food additives may be used in all foods, whether or not they have
previously been standardized by Codex.
Acceptable Daily Intake (ADI) is an estimate by JECFA of the amount of a food additive, expressed on
a body weight basis, that can be ingested daily over a lifetime without appreciable health risk
(standard man = 60 kg).
If sufficient data is submitted, JECFA will either calculate a numerical ADI or list and ADI of “not
specified”. JECFA’s review is subsequently published in a monograph
FOOD AND DRUG ADMINISTRATION (FDA) REQUIREMENTS
Sec. 409 Unsafe Food Additives: the use of a food additive is unsafe, unless that use conforms to a regulation,
notification, or exemption issued by FDA under Sec. 409.
a total of 297 additives are now approved for use in food across union(43 colours,12 sweetners,242
miscellaneous additives).
Synthetic colors are allowed at typical concentrations of o.o1 g/kg to 0.02g/kg.
Levels of natural identical colors are from o.o5 -10 g/kg
ADI, its probable daily intake from all the food sources for special group consumers (diabetic, medical diet,
sick individual on formulated liquid diet) will be taken account
the FDA's premarket safety review focuses on the safety of the chemicals that may be expected to migrate from the
package to the food and not on the relative effectiveness of the additives
The Codex Alimentarius Commission also establishes standards and guidelines on food labelling. These standards
are implemented in most countries, and food manufacturers are obliged to indicate which additives are in their
products. In the European Union, for example, there is legislation governing labelling of food additives according to a
set of pre-defined “E-numbers”. People who have allergies or sensitivities to certain food additives should check
labels carefully.
REFERENCES
https://www.sciencedirect.com/topics/chemistry/food-additive
https://www.sciencedirect.com/topics/chemistry/food-additive
https://medcraveonline.com/MOJBOC/nbspfood-additives-from-an-organic-chemistry-perspective.html
https://healthengine.com.au/info/food-additives
https://www.fitday.com/fitness-articles/nutrition/healthy-eating/food-additives-learn-the-lingo.html
https://www.hawkinswatts.com/wp-content/uploads/2016/02/7138896-2013-MPI-Identifying-Food-Additives.pdf
https://www.intechopen.com/books/food-additives/introductory-chapter-introduction-to-food-additives
https://naturallysavvy.com/eat/7-scary-food-additives-to-avoid/
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