FOOD PRESERVATION BY ADDING FOOD ADDITIVES Refers to any substance added to food or any substance intended to use which

results or may reasonably be expected to result-directly or indirectly and its becoming a component or otherwise affecting the characteristics of any food Under Section 19 (Food Regulations 1985) Any safe substance that is intentionally introduced into or on food in small quantities in order to affect the foods keeping quality, texture, consistency, appearance, odour, taste, alkalinity or acidity or to serve any other technological function in the manufacture, processing, preparation, treatment, packing, packaging, transport or storage of the food, and that results or may be reasonably expected to result directly or indirectly in the substance or any of its by-products becoming a component of, or otherwise affecting the characteristics of the food and includes any preservative, colouring substance, flavouring substance, flavour enhancer, antioxidant and food conditioner, but shall not include nutrient supplement, incidental constituent or salt. This definition includes any substance used in the production, processing, treatment, packaging, transportation or storage of food.

Direct Additive Substance is added to food for a specific purpose Low-calorie sweetener Aspartame in beverages, puddings, yogurt, chewing gum Potassium sorbate in margarine and sausage casing to retard mold growth

Indirect Additive Those that become part of the food in trace amounts due to its production, processing, packaging, storage or handling (All materials coming in contact with food food packaging)

Necessary To avoid : Food Spoilage Food Cost Loss of food to pests

PURPOSE OF FOOD ADDITIVES o o o o o o o o o o o o o o TO KEEP FOOD WHOLESOME UNTIL IT IS EATEN INHIBIT DECOMPOSITION OF FOOD TO INCREASE SHELF-LIFE OF FOOD TO IMPROVE KEEPING QUALITIES OF FOOD TO ENHANCE APPEARANCE OF FOOD (ATTRACTIVE) TO ENHANCE FLAVOUR AND TASTE TO ENHANCE TEXTURE IN FOOD TO ENHANCE NUTRITIVE VALUE OF FOOD FOR CONVENIENT PACKAGING INHIBIT FERMENTATION INHIBIT ACIDIFICATION TO MAKE FOOD HIGHER IN VITAMINS OR MINERALS TO KEEP PRICES DOWN TO GIVE CONSUMER WIDER CHOICE OF FOOD9IMPORTS & EXPORTS)

PRESERVATIVES Any substance that when added to food is capable of inhibiting, retarding or arresting the process of decomposition, fermentation or acidification of such food but shall not include herb, spice, vinegar or wood smoke (Section 20 of Food Regs. 1985) Used in : Protect against microbes which cause food spoilage and food poisoning o o o Increase storage life and self life of foods Help reduce wastage of food in shops and at home Give wider choice Food can be safely imported Stay available out of season Can be stocked in variety even by smaller stores Examples : o o o o o In corned beef, cured meat, ham potassium & sodium nitrite and nitrate to give the distinctive pink colours and preserving job On pale dried fruit eg. sultanas sulphur dioxide keeps the colour and preserving job Soft drinks, fruit yoghurt, processed cheese slice sorbic acid Frozen pizza, flour confectionery calcium sorbate Beer, jam, salad cream, soft drinks, fruit pulp, marinated herring and mackerel methyl 4-hydroxybenzoate, sodium salt (sodium methyl parahydroxybenzoate) Bread and flour confectionery, pudding potassium propionate

ANTIOXIDANTS Any substance that when added to food is capable of delaying or retarding the development in food of rancidity or other deterioration due to oxidation (Section 24 of Food Regs. 1985) Used in : Stops oils, fats and fat-soluble vitamins in food from combining with oxygen and going rancid (rancid fats taste bitter and health risk cancer) Examples : Two of the most used antioxidants are : o o BHA (butylated hydroxyanisole) soup mixes, cheese spread BHT (butylated hydroxytoluene) chewing gum Others : o o o o Fruits drinks, improving of flour and bread dough L-ascorbic acid Vegetable oils propyl gallate Low fat spreads, emulsifier in chocolate - lecithins To prevent scald (a discolouration) on apples and pears - ethoxyquin

COLOURS Colouring substance means any substance that, when added to food is capable to imparting colour to that food and includes colouring preparation (section 21 of Food Regs. 1985) A colour additive is any dye, pigment or substance that can impart colour when added or applied to a food, drug, cosmetic or to the human body. Two colour additives permitted for use in foods Certifiable manmade colour additives synthetic colours derived from approval process (Tartrazine E102) Exempt from certification pigments derived from natural sources (vegetables, minerals or animals and natural derivatives) red peppers grape skins or beetroot Used in : o o o To make food look brighter yogurt to look pinker or drinks more orange To make food colourful, compensate for colour lost in processing To have a uniform colour in the finished product Examples : o o o o o o o o Sauces, gravies, soft drinks, baked goods etc caramel colour produced by heating sugar and other carbohydrates Flour confectionery, margarine Curcumin Biscuits Sunset Yellow FCF Soft drinks Tartrazine Fish products Amaranth Canned vegetables Brilliant Blue FCF Chocolate cake Brown HT Soup Tumeric

Ice-cream, liquorice Beetroot Red (betanin)

FLAVOUR ENHANCERS Flavour enhancer means any substance that, when added to food is capable of enhancing or improving the flavour of that food (Section 23 of Food Regs. 1985) Used in : o Very widely used in savoury foods, they make flavours seem stronger Examples : o o o Monosodium Salt of L-Glutamic Acid (Monosodium L-Glutamate MSG) derived from vegetables source (tomatoes) Sodium or Calcium Salts of Guanylic Acid or Inosinic Acid or a combination of these derived from animal or vegetables sources Yeast extract or dried inactive yeast derived from Saccharomyces cerevisiae or Saccharomyces fragilis or both

SWEETENERS Non-nutritive sweetening substance means any substance that when added to food is capable of imparting a sweet taste to that food but does not have nutritive properties (Section 133 of Food Regs.1985) 2 types : o o Intense sweeteners have a sweetness many times that of sugar and used at very low levels. Bulk sweeteners have about the same sweetness as sugar and used at the same sort of levels as sugar Types of Sweeteners : A. o o o o o B. Saccharin, sodium saccharin & sodium saccharin Non-nutritive artificial sweetener is widely used substitute, avoid obesity and medical risk. Artificial / synthetic sweeteners 500 times sweetness that of sugar No calories (non-nutritive properties) Bitter taste Cyclamate o o C. o o o o D. amino Aspartame Nutritive sweeteners made from King of sugar (Ibu gula) Prohibited substance due to health effect as a sugar

Acesulfame potassium 130 times sucrose sweetness that of sugar No calories (non-nutritive properties) Bitter taste Widely used in food industries

acid 180 times sweetness that of sugar Serve 4 calories / gram Widely sold E. Alitame Made from amino acids 2000 times sweetness that of sucrose Widely used in food industries F. Sucralose No calories (non-nutritive properties) Widely used in cooking food Examples : o o o o o Canned foods, Acesulfame potassium soft drinks, table-top sweeteners

Soft drinks, yogurts, dessert and drinks mixes, sweetening tablets Aspartame Sugar-free confectionery Mannitol Tooth paste, medicine, soft drinks, sweetening tablets, tabletop sweeteners Saccharin, Sodium saccharin Jams for diabetics Sorbitol, Sorbitol syrup Dried fruits - Cyclamate

FOOD CONDITIONER Food conditioner means any substances that is needed to food for a technological purpose to obtain the desired food and includes emulsifiers, antifoaming agents, stabilizers, thickeners, modified starches, gelling agents, acidity regulators, enzymes, solvents and anticaking agents, but shall not include preservative, colouring substances, flavouring substance, flavour enhancer and antioxidant. (Section 25 of Food Regs.1985) Emulsifiers and Stabilisers Used in : o o o o Examples : o o o o o o Used in sweet and savoury foods Ice-cream Agar Quick setting jelly mixes, milk shakes Carrageenan Salad cream Locust bean gum (carob gum) Sweet pickle, coleslaw Xanthan gum Soft cheese, brown sauce Karaya gum Help mix together ingredients like oil and water that would normally separate. Prevent separating. To make food smoothness and creaminess of texture Retard baked goods going stale

o o o o o

Jams and preserves Pectin extract Cocoa and chocolate products Ammonium Phosphatides Bread , cakes and biscuits Sodium stearoyl-1-2-lactylate Promote foam in soft drinks extract of quillaia

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