Table 1: Classes of food additives

Class of additive Function Examples

Keep powdered products (e.g. salt) flowing freely
when poured  Bentonite (558),
Anti-caking agents
 Calcium aluminium silicate (556),

 Calcium silicate (552)

Reduce or prevent foaming in foods
Anti-foaming  Polyethylene glycol 8000 (1521),
agents
 Triethyl citrate (1505)
Retard or prevent the oxidative deterioration of
foods  Butylated hydroxyanisole (320),
Antioxidants
 Ascorbyl palmitate (304),

 Calcium ascorbate (302)

Impart a sweet taste for fewer kilojoules/calories
than sugar  Sorbitol (420),

Artificial  Alitame (956),

sweeteners
 Aspartame (951),

 Saccharin / calcium saccharin (954)

Whiten foods
 Chlorine (925),
Bleaching agents
 Chlorine dioxide (926),

 Benzoyl peroxide (928)

Increasing the bulk of a food without affecting its
nutritional value  Ammonium chloride (510),
Bulking agents
 Isomalt (953),

 Polydextrose (1200)
Add or restore colour to foods
 Curcumin (110),
Colourings
 Brilliant blue FCF (133),

 Tartrazine (102)
Colour retention Retain or intensify the colour of a food
agents  Ferrous gluconate (579)
Prevent oil and water mixtures separating into layers
 Lecithin (322),

 Sorbitan monostearate (491),

Emulsifiers
 Ammonium salts of phosphatidic

acids (442)
Break down foods (e.g. ferment milk into cheese)
 α-amylase (1100),

 Lipases (1104),
Enzymes
 Proteases (papain, bromelain, ficin)

(1101)
Strengthen the structure of the food and prevent its
collapse during processing  Calcium chloride (509),
Firming agents
 Calcium gluconate (578),

 Calcium sulphate (516)

Improve the flavour and/or aroma of a food
 Calcium glutamate (623),
Flavour enhancers
 Disodium 5'-ribonucleotides (635),

 Ethyl maltol (637)

Maintain a constant level of sourness in a food
 Acetic acid (260),
Food acids
 Citric acid (330),

 Fumaric acid (297)

Improve flour performance in bread making
 Sodium metabisulphite (223),
Flour treatment
agents  Ammonium chloride (510),

 Potassium bromate (924)

Impart a shiny appearance or provide a protective
coating to a food  Beeswax, white and yellow (901),
Glazing agents
 Carnauba wax (903),
  Shellac (904)
Thicken and stabilize various foods (e.g. jellies,
deserts and candies)  Agar (406),
Gelling agents
 Calcium alginate (404),

 Carrageenan (407)
Prevent foods from drying out (e.g. dried fruits)
 Glycerin or glycerol (422),
Humectants
 Lactitol (966),

 Oxidised polyethylene (914)

Improve the texture of a food (e.g. processed meats)
Mineral salts
 Cupric sulphate (519)
Protect against deterioration caused by
microorganisms  Sodium nitrate (251),
Preservatives
 Benzoic acid (210),

 Sodium benzoate (211)

Gases which help propel a food from a container
 Carbon dioxide (290),
Propellants
 Nitrogen (941),

 Nitrous oxide (942)

Bind and remove unwanted minerals that cause
Sequestrants oxidation  Potassium gluconate (577)
Maintain the uniform dispersion of substances in a
food  Xanthum gum (415),
Stabilisers
 Guar gum (412),

 Bleached starch (1403)

Improve texture and maintain uniform consistency
 Tannins (181),
Thickeners
 Sodium alginate (401),

 Pectins (440)
Restore vitamins lost in processing and storage
Vitamins
 B vitamins, including niacin
  Vitamin C

 Vitamin E

Are food additives safe to consume?

Although safety assessments of food additives are carried out by
FSANZ before the food additives are approved for use, food
additives can still induce adverse reactions in some sensitive
individuals. According to FSANZ, it does recognise the adverse
reactions to food additives in a small proportion of the population.
These reactions are not the same as allergies, but may include rashes
and swelling of the skin, irritable bowel symptoms, behavioural
changes in children, andheadaches.
Two major groups of food sensitivity are known as food allergy and
food intolerance. Food allergies are
abnormal immunologic responses to a particular food or food component. In contrast, food intolerances are non-
immunologic responses. Generally, total avoidance of the culprit food is necessary for true food allergies. Food
intolerances can be managed by limiting the amount of the food or food ingredient that is eaten. Total avoidance is
usually not necessary for food intolerances.
Some commonly used food additives that tend to induce adverse reactions are:

Aspartame
Aspartame (951) is an artificial sweetener that is used to replace sugars in foods and beverages. The long term
effects of aspartame on health have been studied intensively, but results were inconclusive. It is noted that aspartame
induces carcinogenic effects in a dose-related manner. Contradictory results were shown in studies which reported
that aspartame consumption in foods and beverages does not raise the risk of brain or other cancers.
Although inconclusive results were shown in several studies, FSANZ and other international regulatory agencies
concluded that aspartame is safe to consume. Aspartame is approved for general use in tabletop sweeteners,
carbonated soft drinks, yoghurt and confectionery.
The acceptable daily intake (ADI) of aspartame is currently 50 mg/kg body weight in the United States, and 40
mg/kg body weight in Australia and the European Union for both children and adults.

Benzoate
Sodium benzoate (211) is used as a food colouring and preservative in foods. Children who consumed a mixture of
food colourings and preservatives from soft drinks and confectionery at high levels were found to be
morehyperactive than those who did not have the colourings and preservatives. Colourings and preservatives can be
minimised in diets by including lots of fresh fruits and vegetables and eliminating processed foods.

Monosodium glutamate (MSG)

Monosodium glutamate (621) is often added to food as a flavour enhancer but it can also occur naturally in food. In
the safety assessment conducted by FSANZ, MSG has been implicated as the causative agent of Chinese restaurant
syndrome (CRS) and asthmatic attacks. However, CRS is only likely to occur when MSG is consumed in a large
dose without food, and symptoms are not serious and may be attenuated when MSG is consumed with foods. MSG
is not seen as the significant triggering factor of asthma in asthmatic individuals.
Nitrates
Nitrates or nitrites are added as a preservative, antimicrobial agent or colour fixative to processed foods such as
meats and cheese. Nitrate also occurs naturally in water, vegetables and plants. The human body converts nitrate in
food into nitrite. Nitrite has been implicated in a variety of long term health effects, including gastric cancer.

Sulphite
Sulphite sensitivity is a food intolerant reaction. Sulphites exist in several forms (e.g. sodium and potassium
metabisulphite, sodium and potassium bisulphite, sodium sulphite, and sulfur dioxide). Sulphite has many functions,
including as a antimicrobial agent. It inhibits enzymatic and nonenzymatic browning, whitens foods, and serves as a
dough conditioner. Manifestations of sulphite sensitivity include anaphylaxis and asthma.

Tartrazine
Tartrazine (102) is an approved artificial food colour. Tartrazine has been implicated in the aggravation of both
asthma and chronic urticaria in some people. However, the association of tartrazine in the provocation of asthma and
chronic urticaria is controversial. Some studies have shown a cause-and-effect relationship, whereas other studies
have not. Both asthma and chronic urticaria are chronic illnesses with symptoms that tend to flare up at
unpredictable times.
Functions of Food Additives
Functions of Food Additives
Hundreds of chemical additives are incorporated into foods directly or migrate into foods from the environment or
packaging materials. A food additive can be sometimes defined as a substance whose intended use will lead to its
incorporation into the food or will affect the characteristics of the foods.

These additives generally provide some types of benefits to the food producer, processor or consumer. For the
consumer, additives can improve organoleptic qualities of foods, improve the nutritive value, or ease the preparation
of ingredients and meals. Typical additive benefits to the food producer or processor include improving product
quality, safety and variety.

Additive may found in varying quantities in foods, perform different functions in foods and ingredients, and
function synergistically with other additives. Their functions can usually be classified as one of the following:

 To maintaining or improve nutritional quality

 To maintain or improve product safety or quality

 To aid in processing or preparations

 To enhance sensory characteristics

Additives that affect nutritional quality are primarily vitamins and minerals. In some foods, these may be added to
enrich the food or replace nutrients that may have been lost during processing. In other foods, vitamins and minerals
may be added for fortification in order to supplement nutrients that may often be lacking in human diets.
Preservatives or antimicrobial substances are used to prevent bacterial and fungal growth in foods. These additives
can delay spoilage or extend the shelf life of the finished product. Antioxidants are additives that also can extend the
shelf life of foods by delaying rancidity or lipid oxidation.

Additives that maintain product quality may also ensure food product safety for the consumer. For, example, acids
that may be added to prevent the growth of microorganisms that cause spoilage may also prevent the growth of
microorganisms that can cause foodborne illness.

Additives that are used as processing or preparation aids, usually affect the texture of ingredients and finished foods.
Some of these are classified as emulsifiers, stabilizers, thickeners, leavening agents, humectants and anti-caking
agents. Chemical in this group of food additives are also used to adjust the homogeneity, stability and volume of
foods.

The fourth major, function of food additives is to enhance the flavor or color of foods to make them more appealing
to the consumer. Flavoring chemicals may be used to magnify the original taste or aroma of food ingredients or to
restore flavors lost during processing. Natural and artificial coloring substances are added to increase the visual
appeal of foods, to distinguish flavors or foods, to increase the intensity of naturally occurring color or to restore
color lost during processing.