FOOD ADDICTIVES:
Food additives are chemicals added to foods to
keep them fresh or to enhance their colour,
flavour or texture. They may include food
colourings (such as tartrazine or cochineal),
flavour enhancers (such as MSG) or a range of
preservatives.
Most food additives are listed on the product
label, along with other ingredients, in a
descending order by weight (flavours are an
exception and do not need to be identified).
Sometimes, the additive is spelt out in full. At
other times, it is represented by a code number:
for example, cochineal may be listed as
Colouring (120); sodium sulphite may be shown
as Preservative (221).
5 COMMON EXAMPLES:
1. Monosodium Glutamate (MSG)
A common food additive used to intensify and
enhance the flavor of savory dishes.
It’s found in a variety of processed foods like
frozen dinners, salty snacks, and canned soups.
It’s also often added to foods at restaurants and
fast-food places. However, this additive is likely
to have little to no effect on human brain health
as it’s unable to cross the blood-brain barrier.
MSG consumption has also been associated
with weight gain and metabolic syndrome in
some observational studies, although other
research has found no association. Some people
do have a sensitivity to MSG and may
experience symptoms like headaches, sweating
and numbness after eating a large amount.
2. Artificial Food Coloring
Artificial food coloring is used to brighten and
improve the appearance of everything from
candies to condiments.
Artificial food coloring may promote
hyperactivity in sensitive children and can cause
allergic reactions. Red 3 has also been shown to
increase the risk of thyroid tumors in animal
studies.
3). Sodium nitrite
Common ingredient in processed meats that
can be converted into a harmful compound
called nitrosamine. A higher intake of nitrites
and processed meats may be linked to a higher
risk of several types of cancer.
High-Fructose Corn Syrup
High-fructose corn syrup is a sweetener made
from corn. It’s frequently found in soda, juice,
candy, breakfast cereals and snack foods.
It’s rich in a type of simple sugar called fructose,
which can cause serious health issues when
consumed in high amounts.
4) Artificial sweeteners
Used in many diet foods and beverages to
enhance sweetness while reducing calorie
content. Common types of artificial sweeteners
include aspartame, sucralose, saccharin and
acesulfame potassium.
Studies show that artificial sweeteners can aid
in weight loss and help manage blood sugar
levels.
5) Sodium Benzoate
A preservative often added to carbonated
drinks and acidic foods like salad dressings,
pickles, fruit juices and condiments.
Sodium benzoate may be associated with
increased hyperactivity. If combined with
vitamin C, it may also form benzene, a
compound that may be associated with cancer
development.
5 EXAMPLES:
1). Anti-caking agents
- Stop ingredients from becoming lumpy. And
anti-caking agents are anhydrous compounds
that are added in small amounts to dry foods to
prevent the particles from caking together and
to ensure the product remains dry and free-
flowing.
Mannitol [E421]
A sugar alcohol that can be
added to limit sticking.
Powdered cellulose[E460ii]
Used in shredded cheeses to
reduce clumping.
Magnesium stearate[E470b]
Aids in tableting due to its
lubricating properties.
Sodium bicarbonate[E500]
Also a leavening agent.
Sodium ferrocyanide[E535] May be
used in salt.
2). Antioxidants – Additives capable of delaying
or preventing the rancidity of food due to
oxidation, and therefore of lengthening the
shelf-life of the products.
Ascorbic Acid (E-300)
A white crystalline powder used to
stabilise beverages, fruits and
vegetables.
3). Artificial sweeteners – increase the
sweetness.
Common artificial sweeteners include:
Aspartame,
Sucralose ,Acesulfame K, Saccharin ,
Xylitol.
Natural sweeteners:
Honey, dates, sugar, coconut sugar, maple
syrup, molasses and agave nectar.
4). Emulsifiers – stop fats from clotting together.
Some examples of emulsifiers are lecithin, soy
lecithin, diacetyl tartaric acid ester of
monoglyceride, Mustard, sodium stearoyl
lactylate, and sodium phosphates.
5). Food acids – maintain the right acid level.
The most acidic fruits are lemons, limes, plums,
grapes, grapefruits and blueberries. Pineapples,
oranges, peaches and tomatoes are also high in
acid. soy, such as miso, soy beans, tofu, and
tempeh. yogurt and milk. most fresh
vegetables, including potatoes. most fruits.
WHAT IS FOOD ADDITIVES
Food additives are substances added to food to
maintain or improve its safety, freshness, taste,
texture, or appearance.
Food additives are any substance or mixture of
substances other than the basic foodstuff that is
present in food as a result of any phase of
production, processing, packaging, or storage
(Food and Drug Administration 1990). This
definition is used by the Food and Drug
Administration (FDA) as it regulates the use of
food additives. It is estimated that an individual
consumes 140 to 150 pounds of food additives
each year. Of that, 98% are made up of in food
items like salt, sugar, baking powder, and yeast
(FDA 1990).
Additives that are added to a food for a specific
purpose are known as direct additives. For
example, the low calorie sweetener, aspartame,
is a direct additive that is added to puddings,
soft drinks, yogurt, and many other foods.
Direct additives are identified on a food’s
ingredient label. Indirect additives become part
of the food in very small amounts during the
processing, packaging, or storage of the food
item. By law, manufacturers must document
that the amounts present are considered so
insignificant as to be safe.
Direct food additives
- Those that are added to a food for a specific
purpose in that food. For example, xanthan gum
-- used in salad dressings, chocolate milk,
bakery fillings, puddings and other foods to add
texture -- is a direct additive. Most direct
additives are identified on the ingredient label
of foods.
Indirect food additives
Those that become part of the food in trace
amounts due to its packaging, storage or other
handling. For instance, minute amounts of
packaging substances may find their way into
foods during storage. Food packaging
manufacturers must prove to the U.S. Food and
Drug Administration (FDA) that all materials
coming in contact with food are safe before
they are permitted for use in such a manner.
"Direct" food additives are often added during
processing to:
Add nutrients
Help process or prepare the food
Keep the product fresh
Make the food more appealing
Direct food additives may be man-made
or natural.
Natural food additives include:
Herbs or spices to add flavor to foods
Vinegar for pickling foods
Salt, to preserve meats
"Indirect" food additives are substances that
may be found in food during or after it is
processed. They were not used or placed in the
food on purpose. These additives are present in
small amounts in the final product.
SIDE EFFECTS OF FOOD ADDITIVES:
Digestive disorders – diarrhea and
colicky pains
Nervous disorders – hyperactivity,
insomnia, and irritability
Respiratory problems – asthma, rhinitis,
and sinusitis
Skin problems – hives, itching, rashes
and swelling.
Food additives serve 5 main functions. They are:
1. Give the food a smooth and consistent
texture:
Anticaking agents allow substances to
flow freely.
2. Improve or preserve the nutrient value:
Many foods and drinks are fortified and
enriched to provide vitamins, minerals, and
other nutrients.
3. Maintain the wholesomeness of foods:
Bacteria and other germs can cause foodborne
illnesses.
4. Control the acid-base balance of foods and
provide leavening:
Certain additives help change the acid-base
balance of foods to get a certain flavor or color.
5. Provide color and enhance flavor:
Many spices, as well as natural and man-made
flavors, bring out the taste of food.