Butylated hydroxytoluene (BHT) Sources Butylated hydroxytoluene, 2,6-di-tert-butyl-4-methylphenol, is produced by the chemical reaction between p-cresol and isobutylene.

BHT is a white crystalline solid, either odourless or having a slight aromatic smell. It is soluble in alcohol and ether but insoluble in water. Function in Food Butylated hydroxytoluene is an antioxidant and is added to delay or prevent rancidity in fats and oils in foodstuffs. It is insoluble in water and is best suited to foods with a high fat content. BHT is often used in combination with other antioxidants, such as BHA, to give a synergistic effect. Benefits The antioxidant activity of BHT can be transferred to baked foodstuffs if it is used as an antioxidant in the shortenings used in their manufacture. The carry-through properties of BHT are not as good as those of BHA. Limitations BHT is more steam-volatile than BHA, and this makes it unsuitable for use on its own in frying oils, particularly where high-moisture foods are being fried. The acceptable daily intake (ADI) for BHT is given by the Joint FAO/WHO Expert Committee on Food Additives as being between 0 and 0.3 mg/kg body weight per day. Recommended usage rates of BHT are typically 100 200 mg/kg, based on the oil content. BHT is permitted in a limited number of foods under Part D of Annex III of Directive 95/2/EC as amended by Directive 2006/52/EC, with individual maxima in each case. Typical Products Tallow, fats and oils. E322 Lecithin Sources Lecithin is a mixture or fraction of phospholipids, which are obtained from animal or vegetable foodstuffs (mainly soya and egg) by physical processes. They also include hydrolysed substances obtained by the use of enzymes. The
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Additives

finished product must not show any residual enzyme activity. A number of different lecithins or lecithin fractions are available. Function in Food Phospholipids are the active ingredients of lecithin and have a two-part molecular structure. One part is lipophilic (high affinity to fat/non-polar phase) and the other is hydrophilic (high affinity to water/polar phase). The phospholipids tend to dissolve in fat and disperse in water. This surface activity is the basis for the majority of lecithin applications and allows the formation of both water-in-oil and oil-in-water emulsions. Besides nutritional benefits, phospholipids have the following functional properties in food products: emulsification and stabilisation of oil-in-water or water-in-oil emulsions; release and anti-spattering effects; adjustment of the flow properties in chocolate masses; improvement of the wettability of instant products; as well as optimisation of the gluten network of baked goods. Benefits Lecithin allows the production of fine, stable emulsions with little aggregation or coalescence. It is also used in chocolate manufacture to modify the flow characteristics of liquid chocolate for both blocks and coating. Lecithin is

used on the surface of powders to improve instant properties. In bakery applications, lecithin is used to increase the extensibility of the gluten in bread making, and in batters to improve the overall distribution of ingredients in cakes and to assist the release of wafers from hot iron moulds. Limitations Lecithin is described as a generally permitted food additive in Europe under Directive 95/2/EC. Typical Products Margarines, dressings, chocolate and confectionery items, instant powders and bakery goods.
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Essential Guide to Food Additives

E325 Sodium lactate E326 Potassium lactate Sources Sodium and potassium lactate are produced by neutralisation of lactic acid by sodium hydroxide or potassium hydroxide, respectively. They are available in both a natural and a synthetic form. Function in Food The main functions of sodium and potassium lactate in food are: controlling spoilage and pathogenic bacteria; flavouring; and pH regulation where they are used as buffer salts. Benefits Both sodium and potassium lactate can be used in pH-neutral food products, such as meat, poultry and fish, and are used at a 2 4% level. Many ingredients become effective only at lower pH, but both sodium and potassium lactate are effective in controlling both spoilage and pathogenic bacteria at neutral pH. Further, potassium lactate is one of the least bitter-tasting potassium salts available, and can be widely used in the food industry. Both lactates are used as buffer salts in confectionery products, cooking sauces and other savoury flavours. Both lactates are used to control the fermentation of fermented products such as sausages, and fermented dairy products and vegetables such as pickles. Limitations Both lactates have GRAS (generally recognised as safe) status (USA), and can be used to quantum satis in most countries, including the EU where they are listed in Annex I of Directive 95/2/EC. Typical Products Fresh meat products, sausages, ham, chicken/turkey products, thin sliced food products (deli items), roast beef, convenience food products, whole meal replacements, cooking sauces, confectionery products.