Chapter VII.

Food Additives

Introduction

Food additives are utilized in the preparation and processing of almost all types of food in order
to give favorable attributes to the food we eat. Very simply, it is a substance which is added to food
to enhance its flavor, appearance, or other favorable quality.

Learning Outcome

 Explain the different types of food additives

It contains the list of competencies that students should acquire during the learning
process.

//Based from the CMO/PSG of the Program

It maybe per topic or per module

Learning Content

Food Additives is a substance or a mixture of substance other than basic foodstuffs, which is
present in food as a result of production, processing, storage or packing. Food additives are added to
foods in precise amounts during processing. They are technologically justified for.

Maintaining the nutritional quality of food:

Enhancing the keeping quality or stability of food thereby reducing food wastage;

Making food attractive to consumers in a manner which precludes deception; and providing
essential aids in food processing.

Types of Food Additives

1. Preservatives are substance added to food to prevent or inhibit growth of spoilage organisms.
Examples of selected preservatives are:
a. Salt, sugar, vinegar, and pepper (Common household preservatives)
b. Saltpeter or sodium nitrate (used for meat curing)
c. Sulfur dioxide (sulfurous acid) and sulfide (inhibit discoloration of cut fruits and serve
as anti-browning agent)
d. Benzoic acid or Sodium benzoate (for fruit juices, jellies, margarine, and catsup)
e. Citric and Tartaric Acids (provide the acid for flavor improvement in syrups, drinks,
and jellies)
f. Alum and soaked lime or apog – used as a firming agent for pickles and fruit
preserves.
 2. Antioxidants
3. Sequestrants
4. Surface active agents
5. Stabilizers, thickener
6. Bleaching and maturing agents, starch modifiers.
7. Anti-caking agents and enzymes.

Criteria for Use

Before being considered for use in food, a chemical preservative needs to fulfill the following
conditions (Borgstrom. 1968)

1. It must be non-toxic and suitable for application.

2. It must not impart off-flavors when used at levels effective in controlling microbial growth.
3. It must be readily soluble.
4. It must exhibit antimicrobial properties over the PH range of each particular food.
5. It should be economical and practical to use.

Food Additives Commonly Used

Binders and strengtheners – aids in binding ingredients together to improve the texture of
baked products. All come from milk, soybeans, or wheat.

Colors – Probably the most controversial category of food additives. Coloring may be natural (N)
or synthetic (S). however, the words “artificial color” must be included on the label of the substance is
added solely for the purpose of coloring the food. This is regardless of whether it is natural or synthetic.

Emulsifiers – added to foods to prevent separation of ingredients such as oil and vinegar in
salad dressings. In baking, emulsifiers improve the volume and uniformity of breads and rolls.

Flavor ingredients – the largest category of food additives used strictly to add flavor to foods.
Synthetic flavors are often cheaper than the real thing and help meet consumer demand when there is not
enough of certain flavors available in nature.

Flavor enhancers – Improve the natural flavor of foods without actually adding any flavor of their
own.

Humectants – Help food to retain moisture.

Nutrients – Added to foods to improve their nutritional value and/or to replace nutrients that are
sometimes lost in processing.

Preservatives – Extend storage time and prevent spoilage and growth of bacteria, molds, fungi.
 Sweeteners – added to make the aroma or taste of food more agreeable or pleasurable.

Stabilizers, Thickeners – added to foods to improve body consistency, and texture, many are
natural carbohydrates.

Sealants – Used to seal moisture in fresh fruits and vegetables, candies, gums, and dietary
supplement.