Food Additives and Legislation (FPT703)

Introduction to Food Additives

Naturally, foods from plant and animal sources are free from any additives. But, approximately 2500 –
3000 additives are added to foods for achieving certain desirable outcome(s).
Food additives: According to the Food Protection Committee of the Food and Nutrition Board, food
additives may be defined as a substance or mixture of substances, other than a basic foodstuff, which is
present in a food as a result of any aspect of production, processing, storage, or packaging. The term does
not include chance contaminants.
Food Safety and Standard Act, 2006 (also defines food additives similarly) defines food additive as a
substance not normally consumed as a food by itself, or used as an ingredient of a food item, whether or
not it has nutritive value, the intentional addition of which to food is for technological (including
organoleptic) purpose in the manufacture, processing, preparation, treatment, packing, packaging,
transport or holding of (directly or indirectly) in it or its byproduct(s) becoming a component of or
otherwise affecting the characteristics of such food but does not include “contaminants” or substances
added to food for maintaining or improving nutritional qualities.

Classification of food additives: The following schematic diagram summarizes the broad classifications of
food additives.

Classification of food additives

Based on sources Based on functions As declared on label

Natural Preservative

Synthetic Nutritional additives

Nature identical Coloring agents

Flavoring agents
Texturizing agents
Miscellaneous

Based on sources:
(a) Natural – These are derived from natural sources like plants, animals, or microorganisms e.g. starter
culture added to fermented food products.
(b) Synthetic – These are artificial additives synthesized chemically e.g. antioxidants like BHA, BHT,
TBHQ, etc.
(c) Nature identical – They are synthesized artificially from natural sources e.g. glucose / sucrose /
fructose added to food products as sweetener.

Based on functions: The International Numbering System for Food Additives (INS) was prepared by the
Codex Committee on Food Additives and Contaminants (CCFAC) in order to have international
agreement on a numerical system. The numbers help identify the food additives in an ingredient list, as

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their specific name(s) may often be too lengthy to be accommodated on a nutritional label. It has been
based on E-numbering system already introduced successfully by the EU (previously known as European
Economic Community or EEC). Nutrients, however, are not included in the numbering system. The six
major categories of food additives are briefly introduced in the following list.

A. Preservatives: There are three sub-classifications within this group of food additives.
(i) Antimicrobials – E or INS numbers for antimicrobial food additives range from 200 to 290. These are
used to inhibit or prevent growth of microorganisms. Thus, these food additives play major role in
extending shelf-life of numerous food items. In recent years, R&D activities on the antimicrobial food
additives have gained intensity thanks to increased interest in ensuring safe food to consumers.
(ii) Antioxidants (INS/E300–326) – These are used to prevent oxidative deterioration(s) e.g. lipid and / or
vitamin oxidation in food products. They are used primarily to prevent defects such as rancidity,
nutritional deterioration and / or discoloration / color deterioration. Antioxidants are especially useful in
preserving dry and frozen foods for an extended period of time.
(iii) Antibrowning agents – Antibrowning food additives are chemicals used to prevent both enzymatic
and nonenzymatic browning in food products, especially in dried fruits or vegetables. Vitamin C (E300),
citric acid (E330), and sodium sulfite (E221) are commonly used additives in this category. These
additives are also classified as antioxidants or preservatives.

B. Nutritional additives: Nutritional additives have increased use in recent years, as consumers have
become more concerned with and interested in nutritional aspects of the foods they eat. Vitamins and
minerals are two of the most common and traditional nutritional additives, as these are destroyed (partially
/ wholly) during food processing, and required for prevention of deficiency diseases. Addition of vitamin
D in milk and iodine in salt are few of the earlier uses of nutritional additives. Addition of amino acids
(e.g. lysine in cereal products), better quality proteins (e.g. soy protein), enzymes (for better digestibility),
and other proteinaceous components are not common, but are used in foods for special needs (e.g. infant
formula). Such uses are also gaining momentum in recent years. Fiber additives (e.g. cellulose, pectin,
starch derivatives) have seen increased popularity in recent years due to increased consumer interest in
dietary fiber.

C. Coloring agent: Coloring agents (E100 – E180/182) are used to improve the overall attractiveness of
food. A number of natural and synthetic additives are used to color foods. Besides, certain food additives
(e.g. sodium nitrite in sausages) may produce desired color characteristics in a product.

D. Flavoring agents: These are the largest number (approximately 1700 – 2000) of additives (both natural
and synthetic) used in foods, and may be sub-classified into two major types of flavoring additives – (i)
sweeteners and (ii) flavor enhancers.
(i) Sweeteners – The most common sweeteners (e.g. sucrose, glucose, fructose, and lactose) are commonly
classified as food / food ingredient, and not as food additives. Two of the most common food additive
sweeteners are low-calorie / nonnutritive sweeteners (e.g. saccharine and aspartame).
(ii) Flavor enhancers – Flavor enhancers (INS620–642 / E620–E640) magnify or modify flavor of foods,
and do not contribute any flavor of their own. Salt is the most common flavor enhancer in food, but it is
not classified as a food additive. Monosodium glutamate (MSG) and various nucleotides are common
flavor enhancers, particularly popular in Asian foods.

E. Texturizing agents: These are used as food additives in largest quantities to add to or to modify the
overall texture or mouth feel of food products. Emulsifiers (INS 429–496 / E431 and E495) and stabilizers
(e.g. gums like carrageenan in ice cream) are the primary additives in this category. Besides, dough
conditioners and phosphates are the other two sub-classifications of this category of food additives.
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F. Miscellaneous additives: Numerous other chemicals including processing aids such as chelating agents,
enzymes, and anti-foaming agents, surface finishing agents, catalysts, various solvents, lubricants,
propellants are used as food additives for specific, yet limited purpose.

Based on declaration on labels:

Acid (Acidifier): Increases the acidity and / or impart a sour taste to food e.g. formic acid, calcium acetate
Acidity Regulators (acid, alkali, base, buffer, buffering agent, pH adjusting agents): Alters or controls the
acidity or alkalinity of a food, and acts as a preservative.
Anticaking Agent or Free Flow Agent: Substance added to finely, powdered or crystalline food product to
prevent caking, lumping, or agglomeration. Also reduces the tendency of particles of food to adhere to one
other. Also known as anti-stick agent, drying agent, dusting powder, release agent.
Antifoaming Agents: Prevent or reduces foaming. Reduces the tendency of particles of food to adhere to
one another.
Antimicrobial Agent: Substance used to preserve food by preventing growth of microorganisms and
subsequent spoilage, including fungistatic agents, mold and rope inhibitors. Also includes, antimycotic
agents, preservatives and mold preventing agents (indirect additives).
Antioxidant: Substance used to preserve food by retarding oxidative deterioration e.g. rancidity, or
discoloration.
Bleaching agent: A food additive used to decolorize (not including a pigment) a food item is a bleaching
agent. Organic peroxides such as benzyl peroxide, acetone peroxide, are common flour bleachers, while
powdery bleaching clay are used to bleach edible oil during refining.
Bulking Agents: These are substances, other than air or water, which contribute to the bulk of food items
without contributing significantly to its (nutritional quality (e.g. calorific value). Starch powder is a
common bulking agent used in tea bags.
Carbonating agent: It is a food additive used to provide carbonation in a food.
Carrier: It is a food additive used to dissolve, dilute, disperse or otherwise physically modify a food
additive or nutrient without altering its function (and without exerting any technological effect itself) in
order to facilitate its handling, application or use in food. Carrier solvent, diluent for other food
additive(s), encapsulating agent, nutrient carrier etc. are important carriers.
Color or coloring adjunct: Substance used to impart, preserve/retain, or enhance the color or shading of a
food is known as color / coloring adjunct. These additives include color fixatives, color-retention agents
(e.g. ascorbic acid in fruit juices), etc.
Dough strengthener / conditioner: Ingredient / chemical used to modify starch and gluten, thereby
producing more stable dough (mostly applied on bread dough). Dough conditioners may include enzymes,
yeast nutrients, mineral salts (e.g. potassium bromate, calcium iodate), oxidants and reductants, and
emulsifiers (e.g. lecithin).
Drying Agent / desiccant: Substance with moisture-absorbing ability, used to maintain food environment
with low moisture / RH. Ideally, it should be chemically stable and inert (i.e., silica, zeolite). Hygroscopic
food items such as cocoa, coffee, various nuts and grains, are particularly susceptible to mold and rot due
to exposure to condensation and humidity.
Humectant (moisture / water retention agent, wetting agent) are hygroscopic substances incorporated in
food to promote moisture binding resulting in preservation of food e.g. sugar and salt are the oldest among
these food additives.
Emulsifier / emulsifying salt: Emulsifier is a food additive that modifies surface tension in the component
phase of an emulsion to establish a uniform dispersion or emulsion. It forms or maintains a uniform
mixture of two or more immiscible phases such surface e.g. oil and water in food.
Emulsifying salts (ES), also referred to as ‘melting salts’ or ‘chelating salts’ are Na, K or Ca-salts

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of citrate or phosphates, preferentially used as an ingredient in the manufacture of processed and imitation
cheeses. Such additive helps remove calcium from casein, causing hydration and swelling of milk protein,
and simultaneous emulsification of fat globules.
Enzyme: Enzyme used to improve food processing (as processing aid) and the quality of finished
products. They are normally added to perform a technological function in the manufacture, processing,
preparation and treatment of a wide range of foods e.g. amylase in baking industry, pectinase, cellulase,
hemicellulase in clarifying fruit juices, and chymosin in cheese manufacturing.
Firming agent: Substance added to precipitate residual pectin, thus strengthening the supporting tissue and
preventing its collapse during processing is known as firming agent. It makes or keeps tissues of fruit or
vegetables firm and crisp, or interacts with gelling agents to produce or strengthen gel. Calcium carbonate
(E170), Ca-hydrogen sulfite (E227), Ca-chloride (E509) are common firming agents used in minimally
processed vegetables.
Flavoring agent / adjunct / flavour enhancer: Already discussed briefly.
Flour treating agent: These food additives are added to milled flour, at the mill to improve its colour
and/or baking qualities, and they include bleaching and maturing agents, dough improvers / conditioners,
etc. They are used to increase the speed of dough rising and to improve dough strength and workability.
Some of the common examples are already listed before.
Foaming (whipping agent, aerating agent) and anti-foaming agents: A foaming agent is additives that
facilitates formation of foam and make it possible to form or maintain a uniform dispersion of a gaseous
phase in liquid or solid food (e.g. propylene glycol esters of fatty acids in toppings, cakes and cake mixes,
whipped creams, cake mixes, toppings, glycyrrhizin in soft drinks and root beer, alginic acid in ice cream
and whipped dairy cream, and polysorbate in margarine, dressings).
Minute quantities (~10 ppm) of anti-foaming / defoaming agents are substances used to suppress or
eliminate foaming caused by proteins or gases that may be interfere with processing. Sodium, potassium,
magnesium and calcium salts of stearic and/or palmitic acids are defoaming agents, anti-caking and free-
flow agents used in certain powdered foods or food ingredient tablets.
Formulation aid: It is used to promote or to produce a desired physical state or texture in food e.g.
including carriers, binders, fillers, plasticizers, film-formers, and tableting aids, etc.
Freezing or cooling agents: These are substance that reduces the temperature of food materials through
direct contact e.g. menthol in mints, gums and other confectionaries.
Gelling and thickening agent: This group of food additives that gives a desired food texture through
formation of gel (e.g. pectin in jams, jellies, casein in yogurt), and bind with water to increase viscosity
and preserve liquid products e.g. soups, gravies, salad dressings, sauces and toppings.
Glazing / polishing / coating agent: It is a food additive, which when applied to the external surface of a
food, imparts a shiny appearance or provides a protective coating. Acetylated monoglycerides used in
glazing of frozen fish, oils on freshly harvested fruits are a couple of examples of glazing agents used on
foods.
Leavening / raising agent: Raising or leavening agent is a substance used to produce or stimulate
production of carbon dioxide in baked goods in order to impart a light, porous texture. They include yeast,
and calcium salts e.g. calcium carbonate.
Lubricant or release agent: Substance added to food contact surfaces to prevent ingredients and finished
products from sticking to them (direct additives). Includes release agents, lubricants, surface lubricants,
waxes and anti-blocking agents (indirect additives).
Malting or fermenting aid: Substance used to control the rate or nature of malting or fermenting process
including microbial nutrients and suppressants and excluding acids and alkalis. Common examples that
are used in beer fermentation are yeast-malt sprout extract and/or baker’s yeast protein.
Masticatory substance: It is a food additive that is responsible for the long lasting and pliable property of
chewing gum. Glycerol ester of wood rosin (E445) is one of the most common masticatory substance used
in chewing gums.
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Nutrient supplement / dietary supplements: This food additive is a manufactured product intended to
supplement the diet when taken by mouth as a pill, capsule, tablet, or liquid. A supplement can provide
nutrients either extracted from food sources or synthetic, individually or in combination, in order to
increase the quantity of their consumption. The class of nutrient supplement includes vitamins, minerals,
fiber, fatty acids, amino acids, and even polyphenol compounds.
pH control agent: Same as acidity regulator
Preservative: It is a food additive that prolongs shelf-life of a food by protecting against deterioration.
Processing Aid: As discussed earlier, processing aids are substances used facilitate manufacturing in order
to enhance the appeal or utility of a food or a food ingredient. The examples include clarifiers, clouding
agents, catalysts, flocculants, filter aids, crystallization inhibitors, etc.
Propellant: Gas used to supply force to expel a product or used to reduce the amount of oxygen in contact
with the food in packaging.
Sequestrant: A sequestrant is a food additive, which improves the quality and stability of foods, and
combines with polyvalent metal ions (e.g. copper, iron, nickel) to form a soluble metal complex to
improve the quality and stability of oil-rich food products. A couple of common examples are calcium
chloride (E509) and calcium acetate (E263).
Solvent or vehicle or carrier: This food additive is used to extract, dissolve, dilute, disperse, deliver or
otherwise physically modify a component, ingredient, food additive or other food, without exerting any
other effect on its own.
Surface finishing agents: Substance used to increase palatability, preserve gloss and inhibit discoloration
of foods. Includes glazes, polishes, waxes and protective coatings.
Surface-active agent / surfactant: It is a category of food additives used to modify surface properties of
liquid food components for a variety of effects, other than emulsifiers. Includes solubilizing agents,
dispersants, detergents, wetting agents, rehydrating enhancers, foaming agents, defoaming agents, etc.
Sweetener: A food additive that imparts a sweet taste to a food.
Synergist: These are food additives that are used to act or react with another food ingredient to produce a
total effect different from or greater than the sum of the effects produced by the individual ingredients. For
example metal chelators in synergy with antioxidants.
Tracer: Substance added as a food constituent (as required by regulation) so that levels of this constituent
can be detected after subsequent processing and/or combination with other food materials e.g. CO2 in
carbonated beverage, gas mixture in MAP, etc.