Food Additives B2B PDF

Food additives  FOOD ADDITIVES Objectives (Learning outcomes): Define food additives Types of food additives Health hazards of food additives. Advantages & disadvantages of food additives Testing of safety of food additives..  Definition ❑ Food additive...

Food additives  FOOD ADDITIVES Objectives (Learning outcomes): Define food additives Types of food additives Health hazards of food additives. Advantages & disadvantages of food additives Testing of safety of food additives..  Definition ❑ Food additives are substances added to products to perform specific technological functions. These functions include preserving or adding colour and enhancing flavour for interest. ❑ Food additives are all substances added (intentionally or unintentionally) to basic food products. Direct indirect Natural /artificial They include anything added during the production, processing, treatment, packaging, transport and storage of a food.  What are E numbers? - An E number is given to an additive to show that it has been approved for use in the European Food Safety Authority. Anthocyanins (E163) can be extracted from red cabbage and used as a red food - The European Food Safety Authority is responsible for colouring regulating E numbers and making sure they are safe for consumption. Caramel (E150) is a - E numbers apply to all additives, regardless of whether they synthetic colouring, commonly used to colour come from natural sources or are man-made. colas. European Food Safety Authority, 2019 Additives described as generally Recognized as Safe (GRAS), mean that they have been used for many years without any know adverse efforts, for example, salt, sugar and vinegar. Colors (natural colors, natural identical colors, synthetic colors ) Flavors Emulsifiers Gelling agents Preservatives Sweeteners Ant caking agents Antioxidants.  Types of additives Natural – found naturally, such as extracts from beetroot juice (E162), used as a colouring agent; Synthetic – man-made identical copies of substances found naturally, such as benzoic acid (E210), used as a preservative; Artificial – produced synthetically and not found naturally, such as nisin (E234), used as a preservative in some dairy products.  Types of food additives ❖ Preservatives. ❖ Food colours. ❖ Food flavors and flavor enhancers ❖ High intensity / low calorie sweeteners. ❖ Antioxidants. ❖ Emulsifiers. ❖ Anti-caking agents  Additive Antimicrobial! Agents* Curing and pickling agents Maintain appearance palatability and wholesomeness Function Prevent the growth of bacteria, moulds, fungi and yeast. Impart unique flavor or color to a food, often increase shelf life and stability. To prevent spoilage caused by moulds, bacteria, yeast Chemical substance Benzoic acid, esters of p- hydroxy — benzoic acid, chlorobenzoic acid or salicylic acid sodium benzoate and sorbic acid. Additive Class Sweeteners* ** non - nutritive Sweeteners * Function Provide less than 2% of the caloric value of sucrose per equivalent unit of sweetening capacity when used to sweeten the food. E.g. Lactitol IV dextrose Aspartame Sorbitol mannitol ▪ Anti-caking agents Prevents the lumping or clumping of fine, powdery substances Chemical preservatives ▪ Emulsifying agents Help to evenly distribute tiny particles of one liquid into another and improve the consistency, stability, and texture of food products Advantages of food additives Increase shelf life – preservatives Reduce risk of food poisoning – preservatives Prevent waste – preservatives Make food more appetizing – colouring Improve taste – flavouring Improve texture – physical conditioning agents Increase nutritive value Provide wider variety of foods Ensure consistency of quality Nutritive additives Nutritive additives are nutrients added to food during manufacture The foods are then called fortified foods. Functions Replace nutrients lost in processing e.g. flour, skimmed milk To increase nutritional value e.g. breakfast cereal To increase sales e.g. fruit juice To imitate another food e.g. butter/margarine, meat Disadvantages of additives ❖ Allergies: migraine, hyperactivity, rashes e.g. Tartrazine ❖ Little known about cumulative or combined effect of additives. ❖ Bulking agents can deceive consumers ❖ Some additives destroy nutrients e.g. Sulphur dioxide destroys vit. B ❖ Sweeteners can leave bitter aftertaste e.g. saccharine What are the health effects of food additives? Immediate effects: Digestive disorders: diarrhea, stomach pain Nervous disorders: hyperactivity, insomnia and irritability. Respiratory problems: asthma and sinusitis Skin problems: itching, rashes and swelling Long term effects: Increase risk of cancer (especially cancer colon), cardiovascular disease e.g. Nitrates  Weighingthe riskandbenefits We have to distinguish between toxicity & hazard *Toxicity Is a general property of the matter. All substances are potentially toxic even water if used under abnormal conditions. *Hazards Is the ability of a substance to cause injury under a condition of normal use. Some food additives may be associated with hazards, so we must neither ignore the safety nor be strictly prohibitive.  Testingfor safety New food additives must receive approval from F.D.A. At least 3 types of toxicity tests must be conducted on lab animals. 1-acute toxicity test Shows the effect of one dose of the additive given to a minimum of two different species of animals. 2- Short term toxicity test Determine the effect of feeding diets contain varying levels the additive to at least two different species of animals over a period of 30-180 days.  Testing for safety 3- Long term toxicity test Determine the effect extend to which the additive produces disease or harmful states such as Chronic diseases. Also, to determine > Birth defects. > Mutations. > Genetic changes. The testing procedure determines the No Effect Dose, that is the level of the intake that produces no harmful effect. FDA requires that there be a 100-fold safety factor. In other words, usually the highest expected use of an additive should be no higher than one-hundredth (1%) of the no-effect dose. Advantages of food additives are a- decreasing shelf life b- reducing risk of food poisoning c- decreasing nutritive value d- giving bad taste Answer : b  Achievement of targeted LOs Define food additives √ Types of food additives√ Health hazards of food additives. √ Advantages & disadvantages of food additives√ Testing of safety of food additives. √ referances 1-Darnton-Hill I, Nalubola R. Fortification strategies to meet micornutrient needs: successes and failures. Proceedings of the Nutrition Society, 2002, 61:231–241. 2-Mannar V, Boy Gallego E. Iron fortification: country level experiences and lessons learned. Journal of Nutrition, 2002, 132 (4 Suppl):856S–858S. 3. Ballot DE et al. Fortification of curry powder with NaFe(111)EDTA in an irondeficient population: report of a controlled iron- fortification trial. American Journal of Clinical Nutrition, 1989, 49:162–169. 4-Baranowska, I., Zydroń, M., & Szczepanik, K. (2004). TLC in the analysis of food additives. Journal of Planar Chromatography - Modern TLC, 17(1), 54–57. 5-Bruna, G. O. L., Thais, A. C. C., & Lígia, A. C. C. (2018). Food additives and their health effects: A review on preservative sodium benzoate. African Journal of Biotechnology, 17(10), 306–310. 6-Carocho, M., Barreiro, M. F., Morales, P., & Ferreira, I. C. F. R. (2014). Adding molecules to food, pros and cons: A review on synthetic and natural food additives. Comprehensive Reviews in Food Science and Food Safety, 13(4), 377–399. 7-Carocho, M., Morales, P., & Ferreira, I. C. F. R. (2015). Natural food additives: Quo vadis? Trends in Food Science and Technology, 45(2), 284–295. 8-FAO/WHO Expert Committee on Food Additives. (2016). Evaluation of certain food additives and contaminants: Eightieth report. WHO Technical Report Series, 995. Thank you THANK YOU