food additives shubh

8/6/2019 Food Additives Shubh

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B Y S H U B H G A R G

FOOD CHEMISTRY


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FOOD ADDITIVES &PRESERVATIVES


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WHAT ARE FOOD ADDITIVES?

A substance added directly to food duringprocessing, as for preservation, coloring, orstabilization; something that becomes part of food

or affects it as a result of packaging or processing,as debris or radiation. (www.dictionary.com)

including any substance intended for use inproducing, manufacturing, packing, processing,

preparing , treating, packaging, transporting, orholding food and in including any source ofradiation intended for such use.


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TWO MAJOR GROUPS

Intentional Additives

Chemicals added to food for specific and

intentional purposes

Incidental Additives

Chemicals added unintentionally


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INTENTIONAL ADDITIVES

Chemicals added intentionally to foods to improveprocessing

To be like preservatives

To improve food quality called intentional (food)additives


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PURPOSE OF FOOD ADDITIVES

To improve nutritional value by adding nutrientadditives such as vitamins, minerals

To improve the quality

To prevent spoiling of food and maintain taste

For food to be quickly and easily available

So that one component doesnt seperate butremains homogenized


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WHEN SHOULD THEY NOT BE USED

To cover damage, spoilage, etc

To deceive the buyer

To cover up flawed methods of processing


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BANNED ADDITIVES

Artificial dyes: can cause cancer andhypersensitivity in children

Sweetener: Cyclamate can cause bladder cancer

Flavoring: Safrole can cause liver cancer

Preservative: Thiourea can cause liver cancer


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INTENTIONAL ADDITIVES

naturally occurring, well-defined chemicalcompounds such as salt, phosphates, acetic acid,and ascorbic acid

substances produced by synthesis, which may ormay not occur in nature, such as coal tar dyes,synthetic B-carotene, antioxidants, preservatives,and emulsifiers


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PRESERVATIVES

Are important for the production of safe and stablefoods

Are used to keep a long life of shelf foods

Preservatives commonly used - sulfites, nitrate, andsalt (ex. Used in processed meats & wine)


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BENZOIC ACIDS

Barely soluble in water

Has a pH from 2.5 to 4.0

used naturally in berries, plums, prunes, and spices

acid drinks, fruit drinks, cider, carbonated drinks,pickles

salad dressings, soy sauce, and jams


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PARABENS(ESTERS OF P-HYDROXYBENZOIC ACID)

They are colorless, tasteless, and odorless

nonvolatile and nonhygroscopic

Methly, ethyl, propyl, butyl, or heptyl

Used against molds, yeast, etc.

Also used in fruitcakes, pastries, and fruit fillings

Methyl and propyl parabens used in soft drinks

Also can be used in fish products, flavor extracts,and salad dressings


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SORBIC ACID

Oxidation rate increases at lower pH levels

Most effective in things with lower pH levels like

salad dressings, tomato products, carbonated

drinks, etc. Used with yeasts, molds

Used in wines, fruit juices, dried fruit, cottagecheese, meat, and fish products


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SULFITES

It is liquid under pressure of 3.4 atm and can beinjected directly in liquids

Can be used in ice cold solutions

Can be dissolved to make sulfurous acid

When dissolved in water the the ions listed below

are formed:

SO2(gas) SO2(aq)

SO2(aq) H2O H2SO3

H2SO3 H+ + HSO3

-

HSO3- H+ + SO3

2-

2HSO3- S2O5

2- + H2O


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CONTINUED

Sulfur dioxide is highly used in the making of wine

In wine, they serve 2 purposes:

antiseptic or bacteriostatic

Antioxidant

Since people take large intakes of wine, thereduction of SO2 is incorporated in wine making

SO2 are not used in foods that contain thiamine

because the vitamins get destroyed


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SODIUM CHLORIDE

Limits oxygen solubility

Changes pH

Used to prevent food spoiling/ rottening

Used in fish, meats, and vegetables


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ACIDS

Serve 2 purposes Acidulants

Preservatives

Phosphoric acid is used in soft drinks to decreasethe pH level (ex. Coca Cola)

Acetic acid is used in mayonnaise and saladdressings

Other acids used: Citric acid Tartaric acid

Malic acid

Lactic Acid

Etc.


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PRESERVATIVES USED FOR BREADS

Fermentation improvers include:

Oxidizing agents such as potassium bromate, potassiumiodate, calcium peroxide

Other bread improvers: Ammonium chloride, ammonium sulfate, calcium sulfate

The bread improvers must be used very littlebecause if not, the quality of bread decreases


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THANKS FORWATCHING

BY SHUBH GARG

food additives shubh

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