!07092023_FDN.Mendez_Food-Additives.pptx

2023 ONLINE MENTORING PROGRAM for the L i c e n s u r e E x a m i n a t i o n f o r F I S H E R I E S T E C H N O LO G I S T Postharvest Fisheries Fish Food Additives Rufa L. Mendez Mentor...

2023 ONLINE MENTORING PROGRAM for the L i c e n s u r e E x a m i n a t i o n f o r F I S H E R I E S T E C H N O LO G I S T Postharvest Fisheries Fish Food Additives Rufa L. Mendez Mentor JUNE 17, 2023 OUTLINE A.What are additives? B. Why and how to use them? C. How are they declared and regulated?  Food Additives (PH- FDA) refers to any substance the intended use of which results or may reasonably be expected to result, or indirectly, in its becoming a component or otherwise affecting the characteristics of any food (including any substance intended for use in producing, manufacturing, packing, processing, preparing, treating, packaging, transporting, or holding food; and including any source of radiation intended for any such use), if such substance is generally recognized, among experts qualified by scientific training and experience to evaluate its safety, as having been adequately Food Additives (PH- FDA) Acceptable Daily Intake (ADI) refers to an estimate by the JECFA of the amount of a food additive, expressed on a body weight basis (reference man-60kg), that can be ingested daily over a lifetime without appreciable health risk. (Codex STAN 192- 1995 (Rev.6. 2005), (WHO Environmental Health Criteria No. 70, 1987) Food Additives (EU) Food Additives (EU) Food Additives (EU) 100 – 199 Coloring Agents 200 – 299 Mainly Preservatives 300 – 399 Mainly antioxidants and food acids 400 – 499 Thickeners, vegetable gums, emulsifiers, stabilizers, humectants 500 – 599 Mineral salts, flour treatment agents, anti- caking agents, acidity regulators, color retention agents 600 – 699 Flavor enhancers 900 – 999 Glazing Agents, bleaching agents, artificial sweeteners Overview of Food Ingredients, Additives & Colors | FDA Overview of Food Ingredients, Additives & Colors | FDA  1. Stabilizers of physical characteristics Emulsifiers: substances that allow the maintenance or formation of a homogeneous mixture of two or more non- miscible phases -carrageenan, guar gum, lecithin E322 Thickeners: macromolecules that preserve the textures of foods such as viscosity or gelling effect -E-406 (agar-agar) to a jam preserves for its texture Anti-caking agents: substance that prevents the formation of clumps or lumps that affect product homogeneity. They are usually used in soups, sauces, juices or dairy products. -Silicon Dioxide E551, magnesium trisilicate, stearates of Ca and Mg, flour, starch Acidity correctors: substances that control or alter the pH of food. Inadequate control can lead to the proliferation of undesirable bacteria in the food which could suppose a health risk. of additives in the food industry - BTSA Classification  2. Inhibitors of chemical and biological alterations Antioxidants: they are additives that are added mainly in fatty ingredients to delay or prevent the rancidity of foods due to the oxidation. There are two types of antioxidants on the market: natural and synthetic. -Tocopherols (E-306), Ascorbic acid (E-300), BHA (E-320), BHT (E-321) Conservatives: substances that when added protect food against deterioration caused by unwanted microorganisms. They are often used in food containing water, such as bakery, pastries, dairy, beverages or meat products. Classification of additives in the food industry - BTSA 3. Modifiers of organoleptic characters Coloring agents: substances used to modify or stabilize the coloring characteristics of a food. *E100-200 - carotene, chlorophyll; FDA Approved certifiable colors (Blue #1-2, Green and Red #3, Yellow #6), Orange B (for hotdogs and sausage casings), citrus red #2; Titanium dioxide (E171) Flavor enhancers: substances that enhance the taste and / or aroma of a food without giving its own flavor -Monosodium glutamate Sweeteners: these additives are used to provide sweet taste or to mimic flavours. Its aim is that the flavor is the most similar to the common sugar and resist similar treatments in which sugar is used -Natural (Xylitol-E967, isomalt-E953) vs artificial (saccharin-E954, sucralose-E955, aspartame) Aromatic substances: are substances that provide a new aroma and / or correct the aroma of food and beverages. -hops in beer FOOD ADDITIVES Safe inclusion in the food of anything not normally consumed by itself (direct or indirect) for techno- functional purpose main bodies responsible for regulating additives are the Scientific Committee for Food (SCF) at the European level and the FAO / WHO Committee of experts on food additives (JECFA) at the international level all food additives used in the product should appear on food labels E-number system in EU Microsoft Word - BC 2006-016.doc (fda.gov.ph) Food Additives (PH- FDA)  Microsoft Word - BC 2006-016.doc (fda.gov.ph) "GRAS" is an acronym for the phrase Generally Recognized As Safe. Under sections 201(s) and 409 of the Federal Food, Drug, and Cosmetic Act (the Act), any substance that is intentionally added to food is a food additive, that is subject to premarket review and approval by FDA, unless the substance is generally recognized, among qualified experts, as having been adequately shown to be safe under the conditions of its intended use, or unless the use of the substance is otherwise excepted from the definition of a food additive. Under sections 201(s) and 409 of the Act, and FDA's implementing regulations in 21 CFR 170.3 and 21 CFR 170.30, the use of a food substance may be GRAS either through scientific procedures or, for a substance used in food before 1958, through experience based on common use in food Under 21 CFR 170.30(b), general recognition of safety through scientific procedures requires the same quantity and quality of scientific evidence as is required to obtain approval of the substance as a food additive. General recognition of safety through scientific procedures is based upon the application of generally available and accepted scientific data, information, or methods, which ordinarily are published, as well as the application of scientific principles, and may be corroborated by the application of unpublished scientific data, information, or methods. Under 21 CFR 170.30(c) and 170.3(f), general recognition of safety through RECAP Additives are safe inclusions to food that are normally not consumed by itself and purposely incorporated for techno- functional purpose from the point of harvest >process>storage It is regulated by government bodies but highly industry driven The guidelines are evolving (what is accepted and not) and can vary per region (US vs Japan vs EU) For fish and fishery products, most analogs have cryoprotectants, sauces have emulsifiers, and flavor powder mixes with anticaking agents Understanding functional need of the product dictates the additive