A STUDY MADE ON FOOD ADDITIVES

ADDED IN VARIOUS PRODUCTS

Nandana B
M1S1
MSc SFMM
LAYOUT
 INTRODUCTION TO FOOD ADDITIVES
 ADDITIVES ADDED IN VARIOUS PRODUCTS
MAGGI SOUP
FANTA SOFT DRINK
BUDWEISER LAGER BEER
MINUTE MAID LEMON JUICE
PILLSBURY EGGLESS CAKE
 CONCLUSION
 REFERENCES
FOOD ADDITIVES
 Food additives are substances that become part of a food
product when they are added during the processing
or making of that food.These additives are often added
during processing to:
 Add nutrients
 Help process or prepare the food
 Keep the product fresh
 Make the food more appealing
Maggi soup
List of additives added:
 Maltodextrin
 Acidyfing agent
 Flavour enhancer (635)
 Color 150 (d)
 Wheat gluten
 Mineral (170[i])
 Guar gum
Maltodextrin: Maltodextrin is an oligosaccharide. Maltodextrin,
easily digestible, being absorbed as rapidly as glucose.

Acidifying agent (330): food acid, naturally derived from citrus

fruit. It is used in food as an antioxidant as well as enhancing the
effect of other antioxidants, and also as an acidity regulator and
has been used as a food additive for over 100 years.

Flavour enhancer (635): Disodium 5'-ribonucleotides, E number

E635, is a flavour enhancer which is synergistic
with glutamates in creating the taste of umami ‘pleasant savory
taste’. Colour 150 (d): It is dark brown colour made from
sucrose. It gives a caramel colour to the food substance.
Wheat gluten: Wheat Gluten is the natural protein derived from
wheat or wheat flour. When re-hydrated, it regains its original
characteristics. So unique is the functionality of wheat gluten and so
persistent is the structural integrity after cooking, Wheat Gluten, a
natural food protein, is the water-insoluble complex protein fraction
separated from wheat flours.

Mineral (170[i]) : calcium carbonate; As a food additive it is

designated E170; INS number 170. Used as an acidity regulator, anti
caking agent, stabiliser or colour.

Guar gum: Works as a natural gelling agent in bakery products,

dressing and sauces, dairy products etc. It is one of the , very
best thickening additives, emulsifying-additives and stabilizing
additives.
 FANTA SOFT DRINK
List of additives:

 Acidyfing regulator(330)
 Stabilizers (414, 445)
 Preservative (211)
 Food color(110)
 Acidifying agent (330): food acid, naturally derived from citrus fruit,
although commercial synthesis is by fermentation of molasses. It is
used in food as an antioxidant as well as enhancing the effect of other
antioxidants, and also as an acidity regulator and has been used as a
food additive for over 100 years.

 Stabilizers (414, 445):

414:Xanthangum is a polysaccharide , precipitated from a

growth medium with isopropyl alcohol, dried, and ground into a
fine powder.Later, it is added to a liquid medium to form the gum.

445:Glycerol ester of wood rosin, also known as glyceryl

abietate or ester gum, is an oil-soluble food additive. Its high density
helps keep oils in suspension in water and this property is why it is
often used as a beverage stabilizer.
 Preservative (211) : It is the sodium salt of benzoic acid,
sodium benzoate and fulfils an antibacterial and antifungal
role, and to disguise taste, as of poor quality food; orange diet
soft drinks contain a high amount of this, up to 25 mg per
250 ml;

 Food color(110): It is primarily a yellow-orange colour,

consists of disodium 2-hydroxy-1(4 sulphonatophenylazo)
naphthalene-6-sulphonate, although the calcium and
potassium salts. Used mainly to give colour.
 Budweiser lager beer
list of additives:
 Hops
 Hops:
Hops are the female flowers(also called seed cones or strobiles) of
the hop plant, humulus lupulus. They are used primarily as a
flavouring and stability agent in beer, to which they impart a bitter,
tangy flavour, though hops are also used for various purposes in
other beverages.

Hops are used extensively in brewing for their antibacterial effect

that favours the activity of brewer's yeast over less
desirable microorganisms and for many purported benefits,
including balancing the sweetness of the malt with bitterness,
contributing a variety of desirable flavours and aromas.
 FRUIT JUICE: MINUTE MAID NIMBU
List of additives:

 Acid regulator
 Antioxidant
 PILLSBURY CAKE MIX
List of additives:
 Raising agents
 Thickner
 Corn starch
 .Raising agents INS500(ii);INS341(i); INS341(ii):
500(ii) Sodium Hydrogen Carbonate
341(i) Monocalcium dihydrogen Phosphate
341(ii) Calcium Hydrogen Phosphate

 These help in releasing carbon dioxide that lifts the dough and also gives a
spongy texture. As the name suggests they help in raising the cake and
improves the texture of the cake.

 2.Thickner-INS1442:Humectants and sweetener; oily colourless alcohol;

derived by decomposition of natural fats with alkalis. They provide
sweetness and moreover helps in thickening that compliments with the
raising of the cake.

 3.Corn starch: Corn Starch Food Grade is normal powder, suitable for
use in food and food preparations as stabilizer, thickener or emulsifier.
 CONCLUSION:
 With the increasing use of processed foods since the
19th century, there has been a great increase in the use
of food additives of varying levels of safety.
 They preserve nutrient value by providing vitamins,
minerals, and other nutrients to foods such as flour,
cereal, margarine and milk which normally would not
retain such high levels.
 Preservatives also reduce spoilage from sources such as
air, bacteria, fungi, and yeast. This has led to legislation
in many countries regulating their use.
 There has been significant controversy associated with the risks
and benefits of food additives. Some artificial food additives have
been linked with cancer, digestive problems, neurological
conditions, ADHD, heart disease or obesity.
 Natural additives may be similarly harmful or be the cause of
allergic reactions in certain individuals.
 To regulate these additives, and inform consumers, each additive
is assigned a unique number, termed as:
"E numbers", which is used in Europe for all approved additives.
This numbering scheme has now been adopted and extended by
the Codex Alimentarius Commission to internationally identify all
additives, regardless of whether they are approved for use.
REFERENCES
 International Organization for Standardization. "67.220:
Spices and condiments. Food additives".

 "Food Additives", Food and Drug Administration website

 Codex Alimentarius. "Class Names and the International

Numbering System for Food Additives"

 http://www.mbm.net.au/health/296-385.htm