CHAPTER 2: FOOD ADDITIVES

 Is defined as a substance or mixture of substances other than basic food

stuff, which is present in food as a result of any aspect of production ,
processing, storage or packing in order to improve its appearance, flavor,
texture or storage properties.

 Additives are used in a range of foods

 Use of additives:

1. To enhance the acceptability and appearance of foods

2. To increase and maintain the nutritive value

3. To increase the shelf life of the food stuff

4. To provide the essential aids in food processing.

 Types of additives:

a) Acceptability improvers: increases acceptability

b) Preservatives: increases shelf life of food

c) Fortifiers or enrichers: fulfils the deficiency of nutrient or improves

nutritive value.

a) Acceptability improvers:
1) Colouring agents: it includes colour imparting agents as well as
colour stabilizers and colour fixatives. It restores natural colour which
may be lost during food processing and to give an attractive desirable
colour. E.g. chili powder
They can be classified as :
 Natural colour pigments: Colour that is extracted from the roots of the
turmeric plant. Curry, fats and oils, processed cheese.

 Riboflavin: Riboflavin is also known as vitamin B2. It can be obtained by

fermenting yeast or synthesized artificially. In foods, it is used as an
orange-yellow colour. Sauces, processed cheese and foods with added
vitamins such as bread.
  Beta-carotene Orange-yellow colour found in plants such as carrots,
tomatoes and oranges. Soft drinks, margarine, butter,

 Yoghurt: A Plain caramel Dark brown to black colour. The most common
coloring. 90% of all colouring used is caramel. Obtained by the heating of
sugars. Cola drinks, confectionery, baked-foods, ice cream, chocolate,
beers, vinegar and whisky.

 Amaranth: Dark purple coloured synthetic colour. Similar in colour to

blackcurrants. Powdered soup, jam, ice cream, instant gravy.

i. Synthetic colour pigments

 They can be either in powder form or liquid form.

 Powder ones are cheaper and have a longer shelf life. Usually liquid form
colours are along with flavouring agents; e.g. saffron extract

2. Flavoring agents: Are those substances which are used to impart desirable
characteristic flavor (smell and taste) to the product to improve its acceptability.
Classified as natural and synthetic:
i. Natural flavours: like spices which gives a typical flavour to food.
Comparatively expensive so replaced by synthetic
ii. Synthetic flavours: typical synthetic flavours are amyl acetate for
banana, ethyl butyrate for pineapple.

 3. Bleaching agents: The bleaching agents in food product allows

the lightening of the food color.
 The bleaching agent is mainly used in dairy processed products, bakery,
and oil manufacturing. For example, benzoyl peroxide is used as
a bleaching agent in annatto colored whey possessing.
 Flour bleaching agent is a food additive added to flour in order to make
it appear whiter (freshly milled flour has a yellowish tint) and to oxidize
the surfaces of the flour grains and help with developing of gluten.
Second type of additives: Preservatives :They are chemical agents which
serve to retard, hinder or mask undesirable changes in food and thus increases
shelf life of food.
 There are two types of preservatives:

a) Natural or class I

b) Chemical or class II

 Some substances have preservative action on foods. They can be either

added to food or developed in food during food processing.

a) Natural or class I: they have 2 categories:

1. Added preservative: sugar such as glucose or sucrose acts as preservative.

e.g. jam, squash, condensed milk, jellies, candies, toffees. The sugar %
should be 65-70%
 Sugar: it can tie up the moisture so makes food unavailable for micro-
organisms.

 Salt: it is used in brines and curing solutions or is applied or added

directly to the food. it can be added in powder form in pickles or brine
solution is used to preserve fruits and vegetables.
 Self-developed preservatives: In fermentation foods, few by-products are
developed which possess a preservative ability.

e.g curd has better shelf life than milk because of acid content
They can be used along with other preservative also.
 Chemical preservative: Sodium benzoate: legally allowed preservative

❖ Used in fruit juices, carbonated drinks, pickles

❖ Used in canned products or bottled products like ketchups and sauces

 Potassium metabisulphite: used in squashes, fruits ,molasses, fruit wines.

It is used to preserve a natural colour as well

 Third type of additives: Enrichers or fortifiers: Are those substance

which are added to fulfil the deficiency of any nutrient or to improve the
nutritive value of food stuffs or the product. They restore values lost in
processing or storage or ensure higher nutritional value. e.g. pure ghee is
served on dal rice, milk may be used for making dough for chapatti, nuts
are added to kheer etc.