FOOD ADDITIVES

 Food addictive is a natural or synthetic substance which is added to food to prevent

spoilage or to improve its appearance, taste or texture.

TYPES OF FOOD ADDITIVES & THEIR FUNCTIONS

A) PRESERVATIVES
- Preservatives are substances added to food to slow down or prevent the growth of
microorganisms, so that food can be kept for longer period of time.

Sodium nitrite, NaNO2

Function : to preserve and stabilize the red colour in meats.
Found in : frozen meat, canned meat, sausages and burger
Negative effect : Cause stomach cancer because the nitrites produces carcinogenic
nitrosamines.

Benzoic acid, C6H5COOH // Sodium benzoate, C6H5COONa

Function : to prevent the growth of bacteria
Found in : Fruit juice, chili sauce, tomato sauce, oyster sauce, soy sauce
Negative effect : Usage in great amount will damage the nervous system.
Allergic to some people
Salt
Function : Draws out water from the cells of microorganism and retards the growth.
Found in : salted fish, salted eggs, salted vegetables, ham and bacon

Sugar
Function : Draws out water from the cells of microorganism and retards the growth.
Found in : jelly, fruit jams and pickles fruit.

Vinegar
Function : Provide acidic medium that prevent the growth of microorganism.
Found in : pickled fruits, chili and vegetables.

Sulphur dioxide
Function : Prevent the growth of microorganism.
Found in : soft drinks and sauces.
B) ANTIOXIDANTS
- Antioxidants are added to prevent oxidation of fats and oils.
- Oxidation of fats and oils in food cause it to become rancid.
- Oxidation of fruits causes brown fruits.
- Examples :
a) ascorbic acid (vitamin C)
b) tocopherol (vitamin E)
c) sodium citrate
d) butylated hydroxyanisole (BHA)
e) butylated hydroxytoluene (BHT)

Examples of food contains Antioxidants

-cakes, biscuits, margarine, deep fried food, vegetable oil.
C) FLAVOURINGS
- Flavourings are used to improve the taste of food and restore taste loss because of
processing.
- Examples of flavourings are

a) sugar, salt, vinegar,

b) Monosodium Glutamate (MSG) ,

c) Aspartame,

d) synthetic essences mostly ester

- pentyl ethanoate (banana flavour)

- ethyl butanoate (pineapples flavour)

- octyl ethanoate ( orange flavour )

D) STABILIZER
- Stabilizers helps to prevent an emulsion from separating out.
- Examples of stabilizer are
a. Lecithin,
b. Mono-glyceride of fatty acids
c. Di-glyceride of fatty acids
- Stabilizers are used in margarine, butter, ice cream and salad cream (mayonnaise,
thousand island etc)
E) THICKENERS
- Thickeners are often added to food to alter the texture of food (thicken foods)
- Examples :
a) Starch - used in instant soup and puddings
b) Pectin - used in making of jams and jelly
c) Acacia gum - used to thicken chewing gum, jelly and wine
d) Gelatine – used in yogurt

F) FOOD DYES
- Food Colouring are dyes.
- Food dyes are used to add or restore the colour in food due to food processing.
- Food Dyes are normally azo compounds or triphenyl compounds.
Examples of Food Dyes
- Tartrazine
 a yellow dyes from azo compound
 used in orange drinks, custard powder, sweets and apricot jam
 Is believed to cause hyperactivity in children
- Brilliant Blue FCF
 blue triphenyl dye
 used in sweets
- Anthocyanin
 Found naturally in red grapes, red cabbages and sweet potatoe
 contains antioxidant properties
Effect of Food Additives on Health
- Sodium nitrite -
 Can cause cancer
- Sodium benzoate
 Affect nerve function
 Cause allergy
- Tartrazine
 Can worsen the condition of asthma patients
 Cause hyperactivity in children
- Colouring substance eg. // Amaranth, sunset yellow, ponceau 4R
 Cause cancer, migraine, allergy and deformity of babies
- Monosodium Glutamate
 Cause health problem form long term used like headaches, difficulties in breathing, vomiting.