ADDITIVES FOR NUTRITIVE QUALITY IMPROVEMENT

ROBERT B. TAMAYO

OUTLINE
I. VITAMINS II. ANTIOXCIDANTS III. MINERALS IV. AMINO ACIDS

I. VITAMINS
A. FUNCTIONS
ENRICHMENT OF FOOD PRODUCTS W/C LACK NUTRIENTS.

IMPROVE NUTRIENT VALUE.

FORTIFICATION TO ADJUST NUTRIENT LOSS DUE TO PROCESSING.

B. SOME EXAMPLES OF VITAMIN ADDITIVES

a. RIBOFLAVIN
SOURCE:
LIVER, KIDNEY, GREEEN VEGETABLES, EGGS AND MILK

DESCRIPTION:
DIFFICULT TO INCORPORATE INTO LIQUID FOODS WATER SOLUBLE SENSITIVE TO LIGHT

FUNCTION
VITAMIN B2

a. RIBOFLAVIN (VITAMIN B2 )
EFFECTS:
LITTLE AMOUNT IS STORED IN THE BODY EXCESS IS EXCRETED IN THE URINE NO TOXICOLOGICAL PROBLEMS

FOODS:
SAUCES, PROCESSED CHEESE, MILK PRODUCTS (CONDENSED OR DRIED)

A.D.I.(ACCEPTED DAILY INTAKE):

0-0.5mg / kg body wt.

b. ALPHA-, AND GAMMA- CAROTENE

DESCRIPTION:
FAT SOLUBLE INSOLUBLE IN WATER

FUNCTION: VITAMIN A EFFECTS:

PEOPLE WITH CANCER HAVE BEEN FOUND TO HAVE BELOW-NORMAL BLOOD LEVELS OF BETA-CAROTENE AND VITAMIN A , BUT IT IS NOT KNOWN YET WHETER THE LOW LEVELS RESULT FROM THE CANCERS.

ADI: NO ADI FOODS: MARGARINE, MILK PRODUCTS, SOFT DRINKS

BETA-CAROTENE
FOODS
Margarine, shortening, non-dairy whiteners, beverages, breakfast cereals, supplements.

FUNCTION:
Beta-carotene is used as an artificial coloring and a nutrient supplement. The body converts it to Vitamin A.

EFFECTS:
Large amounts of beta-carotene in the form of dietary supplements increased the risk of lung cancer in smokers and did not reduce the risk in non-smokers. Smokers should certainly not take beta-carotene supplements, but the small amounts used as food additives are safe.

c. SULPHUR DIOXIDE
FUNCTION:
STABILIZATION OF VIT. C REDUCE THE EXCESS LOSS OF CARBOHYDRATES FROM GERMINATED BARLEY IN MALTING PROCESS(BEER MAKING)

EFFECTS:
WHEN DISSOLVED , THE DISULPHIDE CHEMICAL BONDS WHICH RESULT THE DESTRUCTION OF VIT.B1 OR THIAMIN IN FOODS BY BREAKING UP THE PROTEIN MOLECULES BLEACHING FLOUR REDUCES ITS VIT.E CONTENT TRIGGERS ASTHMATIC ATTACK TO ASTHMA SUFFERERS WHO ARE VERY SENSITIVE TO THE IRRITANT EFFECTS OF SULPHUR DIOXIDE

ADI: 0-0.7mg/kg BODY WT. FOODS:

WINE , BEER GELATIN FLAVOURING FRUIT JUICES

d. ASCORBIC ACID
SOURCE:
NATURALLY ACCURING SUBSTANCES IN MANY RESH FRUITS AND VEGETABLES. BIOGICAL SYNTHESIS

FUNC:
Vitamin C is also used to pump up the vitamin content of foods like "fruit" drinks and breakfast cereals. It also helps prevent loss of color and flavor in foods by reacting with unwanted oxygen. BROWNING INHIBITOR ANTIOXIDANT

EFFECT
NECESSARY FOR HEALTHY TEETH, GUMS, BONES, SKIN AND BLOOD VESSLES PROMOTES ABSORPTION OF IRON LARGE DOSES MAY CAUSE DIARRHOEA OR DENTAL EROSION

ADI: 30-100mg FOODS:

CONC. FRUIT DRINKS, FRUIT JAMS AND PRESEVES, FRUIT JUICES, BUTTER, BEER, POWDERED AND CONC. MILK. AND WINE.

e. TOCOPHEROL
SOURCE: PRODUCED BY CHEMICAL SYNTHESIS VITAMIN E IS ABUNDANT IN WHOLE WHEAT, RICE GERM, AND VEGETABLE OILS. FUNC: VITAMIN E ANTIOXIDANT EFFECTS: HELPS SUPPLY OF OXYGEN TO THE HEART AND MUSCLES ESSSENTIAL FOR THE LIFE OF THE RED BLOOD CELLS LARGELY DESTROYED BY FREEZING

f. SODIUM L-ASCORBATE
FUNC:
VIT C ANTIOXIDANT COLOR PRESERVATIVE

EFFFECT
NO TOXICOLOGICAL EFFECT IN STANDARD DOSES SOME TREILS SHOWN THAT IN RATS, SODIUM ASCORBATE INCREASE ADVERSE EFFECT OF KNOWN CARCINOGENS RELEVANCE OF THIS TO MAN NEEDS FURTHER RESEARCH

ADI: ESTIMATED AS 30-100mg FOODS:

QUICK FROZEN FISH AND LOBSTERS SMOKED FRANKFURTERS PROCESSED CEREAL BASED INFANT FOODS

II. ANTIOXIDANTS
A. FUNCTION:
PREVENTS FAT OXIDATION

PREVENTS THE DEVELOPMENT OF RANCID OFF FLAVOR/AROMA.

PREVENTS DISCOLORATION

Antioxidants prevent the oxidation of foods that results rancidity or discoloration. They are used in baked foods, cereals, fats, oils and salad dressings. The major fat soluble antioxidants are: Tocopherols, BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene) - these protect edible fats, vegetable oils and salad dressings from turning rancid. Ascorbic acid and citric acid - which preserve the color of freshly cut fruits and vegetables.

B. SOME EXAMPLE OF ANTIOXIDANT ADDITIVES

a. ASCORBIC ACID
FUNCTION IMPROVING AGENT FOR FLOUR MEAT COLOR PRESERVATIVE USED INCREASINGLY AS AN ANTIOXIDANT IN THE BREWING INDUSTRY. (SPECIALLY IN BEER MAKING)

b. TOCOPHEROL FUNCTION:
ACT AS AN ANTIOXIDANT FOR POLYUNSATURATED FATTY ACIDS IN TISSUE FATS. IT PROTECTS OTHER NUTRIENTS SUCH AS VITAMIN A FROM OXIDATION.

ALPHA TOCOPHEROL (Vitamin E)

Antioxidant, nutrient: Vegetable oils, breakfast cereals, beverages. It is destroyed by the refining and bleaching of flour. Vitamin E prevents oils from going rancid. Large amounts of vitamin E, such as from vitamin supplements, do not appear to provide any health benefit.

c. PROPYL GALLATE; OCTYL GALLATE, DODECYL GALLATE

FUNC:
ANTIOXIDANT IN OIL AND FATS, OFTEN WITH IN COMBINATION W/ BHT AND BHA IN WHICH IT HAS A SYNERGISTIC EFFECT PROPYL GALLATE IS MUCH MORE EFFECTIVE IN NUMEROUS TYPES OF FATS THAN BHA, BUT LOSSES MUCH OF ITS ACTIVITY WHEN USED IN BAKING DUE TO IT IS UNSTABLE AT HIGH TEMPERATURE.

EFFECTS :
MAY CAUSE GASTRICA IRRITATION CAUSE PROBLEM IN ASTHMATIC AND ADPIRIN SENSITIVE PEOPLE. NOT PERMITTED IN BABAY FOODS.

ADI: 0-0.5mg/kg BODY WT.

FOODS: FATS AND OILS, MARGARINES DRY BREAKFAST CEREALS

d. BUTYLATED HYDROXYANISOLE (BHA)

FUNC:
DELAYS, RETARDS, AND PREVENTS RANCIDITY DEVELOPMENT OR OTHER FLAVOUR DATERIORATION IN FOODS DUE TO OXIDATION HEAT RESISTANT MOST USED ANTIXIDANT

EFFECT:
IS NOT PERMITTED IN BABY AND YOUNG CHILDRENS FOODS THERE IS A MASS EVIDENCE TO SUPPORT THE SAFETY OF BHA AT LIKELY LEVELS OF INTAKE ON THE OTHER HAND THERE ARE REPORTS THAT AT HIGH LEVELS OF INTAKE, TOXICITY IN RATS AND MALE SYRIAN GOLDEN HAMSTERS

ADI: 0-5mg/kg BODY WT.

FOODS:
BISCUIT, SWEETS, RAISINS, FRUIT PRESERVES, SOFT DRINKS, MARGARINE, BEEF STOCK CUBES, POTATO FLAKES, CRISPS.

e. BUTYLATED HYDROXYTOLUENE (BHT)

-MUCH CHEAPER THAN BHA FUNC:
DELAYS AND RETARDS OR PREVENTS RANCIDITY AND FLAVOR DETERIORATION DUE TO THE OXIDATION OF POLYUNSATURATED FATS AND OILS THEY CONTAIN. NOT AS STABLE AS BHA AT HIGH TEMPERATURE

EFFECTS:

PEOPLE SENSITIVE TO THE PRESSENCE OF BHT DEVELOP RASHES IN VERY LARGE DOSE THE LIVER SIZE INCREASES, POSSIBLY BECAUSE BHT IS KNOWN TO CAUSE CELLS TO DIVIDE NOT PERMITTED TO FOODS INTENTED FOR BABIES AND YOUNG CHILDREN

ADI: 0-0.5mg/kg FOODS: DRY BREAKFAST CEREALS, CHEWING GUM, SACHET MARINADES POTATO CHIPS.

BUTYLATED HYDROXYTOLUENE (BHT)

BHT retards rancidity in oils. It either increased or decreased the risk of cancer in various animal studies. Residues of BHT occur in human fat. BHT is unnecessary or is easily replaced by safe substitutes. May pose a risk and needs to be better tested. Try to avoid it when possible.

III. MINERALS
Minerals are the constituents which remain as ash after the combustion of plant and animal tissues. Minerals are divided into: main elements, trace elements and ultra-trace elements

Main elements (Na, K, Ca, Mg, Cl, P) are essential for human beings in amounts >50 mg/day. Sulfur also belongs to this group.

Trace elements (Fe, I, F, Zn, Se, Cu, Mn, Cr, Mo, Co, Ni) are essential in concentrations of <50 mg/day; their biochemical actions have been elucidated.
Ultra-trace elements (Al, As, Ba, Bi, B, Br, Cd, Cs, Ge, Hg, Li, Pb, Rb, Sb, Si, Sm, Sn, Sr, Tl, Ti, W) are elements whose essentiality has been tested in animal experiments over several generations and deciency symptoms have been found under these extreme conditions.

IV. AMINO ACIDS

FUNCTION:
They supply the required building blocks for protein biosynthesis. Contribute to the avor of food and are precursors for aroma compounds and colors formed during thermal or enzymatic reactions in production, processing and storage of food. Protein concentrates and protein isolates serve to enhance nutritional value

BASE ON THEIR NUTRITIONAL/PHYSIOLOGICAL ROLES, A.A. CAN BE CLASSIFIED AS :

Nonessential

Essential

amino acids:

amino

acids:
Glycine, alanine, proline, serine, cysteine, tyrosine, asparagine, glutamine, aspartic acid and glutamic acid.

Valine, leucine, isoleucine, phenylalanine, tryptophan, methionine, threonine, histidine (essential for infants), lysine and arginine (semi-essential).

REFERENCES
http://www.eufic.org/ H.-D. Belitz W. Grosch P. Schieberle, Food Chemistry Springer 2009