Understanding Food Additives

Food Additives

• Food additives are any substances added to food, legally defined as any substance whose intended use results, or might reasonably be expected to result, directly or indirectly, in its becoming a component or otherwise affecting the characteristics of any food.
• This definition includes substances used in the production, processing, treatment, packaging, transportation, or storage of food.
• Pre-market approval is required for most food additives.
• Food additives that meet the criteria for "generally recognized as safe" (GRAS) do not need pre-market approval.
• Ingredients approved by the FDA or USDA before the food additive provisions of law are also excluded from pre-market approval requirements.

Introduction of Food Additives

• Additives must provide a useful and acceptable function, such as improving keeping quality (preservatives), enhancing nutritional value, improving functional properties, facilitating processing, or enhancing consumer acceptance.

Classification of Food Additives by Function

• Preservatives: Prevents the growth of bacteria, yeasts, and molds. Examples include sodium benzoate, sorbic acid.
• Antioxidants: Prevents oxidation of lipids. Examples include BHA, BHT, ascorbic acid.
• Sequestrants: Prevents reactions of metals and additives. Examples include EDTA, polyphosphates and citric acid.
• Surface-active agents: Stabilizes mixtures of oil-in-water, water-in-oil. Examples include lecithin.
• Stabilizers and thickeners: Increase the stability and thickness of food products. Examples include gum arabic, CMC, carageenan and pectin.
• Buffers, acids, and alkalis: pH adjusting and controlling chemicals. Examples include sodium phosphate.
• Food colors: Improves attractiveness of food products. Examples include annatto, caramel, and carotene.
• Artificial sweeteners: Sweet in taste, low or no calories. Examples include aspartame, saccharin, and sucralose.
• Nutritional additives: Supplements and enrichment mixtures. Examples include vitamins and minerals.
• Flavoring agents: Provide flavor to another substance. Examples include essential oils and synthetic flavouring agents.
• Flavor enhancers/potentiators: Enhance the flavor of a food. Examples include MSG.

Regulation of Food Additives

• Codex Alimentarius
• Codex General Standard for Food Additives (GSFA)
• Government agency policies
• Food Act Regulation 1985
• Food and Drug Administration (FDA)

Other Important Additives

• Acids: Maintain a constant acid level, affect taste and other food substance function, inhibit microorganism growth.

• Acids as microbial inhibitors: Sorbic acid, benzoic acid

• Bases: Used to increase color and flavour of food, in protein solubilization. Examples includes Sodium Hydroxide.

• Chemical leavening agents: Compounds that release gas in dough or batter under certain moisture and temperature conditions. Example includes Sodium bicarbonate.

• Buffer systems and salts: Substances that participate in pH control and buffering systems in food, e.g lactic acid and phosphates.

• Chelating agents: Organic compounds that link metal ions. Examples includes EDTA.

• Bleaching agents: Used for whitening food ingredients such as flour.. Example includes benzoyl peroxide.

• Antioxidants: Scavenge free radicals to prevent oxidation. Examples include tocopherols, gallic acid.