An Najah National University

Faculty of Graduate Studies

Food Additives
Prepared by
Majeda Al-Haj Hussein

Submitted to
Dr. Sameh Abuseir
This report Submitted as a semester-research project for
Sanitation and Public Health course (461653),
in Master of Water and Environmental Engineering

Nablus 2022
 FooD
AdditiveS
 Aims:

To explain why additives are

added to food
characterize the various types
of food additives
introduce the E numbers used on
food labels
 What Are
Additives ?

A natural or synthetic substance which is

added to food to
❖ prevent spoilage or to
❖ improve its appearance, taste or texture
 Types of additives
• natural – found naturally,,,,
are substances found
naturally in a foodstuff and
are extracted from one food
to be used in another.
such as extracts from
beetroot juice (E162), used as
a colouring agent;
 Types of additives
• manmade versions,,,
Synthetic identical copies of
substances found naturally.
such as benzoic acid (E210) wich
is a substance that is found in
nature but is also made
synthetically and used as a
preservative.
Types of additives
•Artificial additives,,,
Are found in produced synthetically and
not aturally, such as:

▪ nisin (E234), used as a preservative in

some dairy products and in semolina
and tapioca puddings.

▪ Azodicarbonamide, a flour improver

that is used to help bread dough hold
together.
Classification of food additives
 FOOD ADDITIVES & E NUMBERS-FACTS

E-numbers are codes for food

additives and are usually found on
food labels.
The numbering scheme follows
that of the International
Numbering System (INS).
This provides you with
information about the use of
additives in foods and allows
you to avoid foods containing
specific additives if you wish
 What to Know about E-numbers?

▪ Giving an additive an E number means that it has

passed safety tests and has been approved for use in
the European Union.
▪ E-numbers are universally adopted by the food
industry worldwide,
▪ It is known that many E numbers contain unlisted
ingredients in them generally additives derived from
animals and insects not sweetable for vegetarians or
other group each religious Muslim ,Jew,and Hindu
The E numbers are categorized as follows:

We want to particularly highlight the sweeteners here: E950-967 & E420 and E421
C0lours (E100 – E199)
(Dyes Not Dies)
 Food coloring or color additive

Is any dye, pigment, or

substance that imparts color
when it is added to food or
drink. They come in many
forms consisting of liquids,
powders, gels, and pastes.
Food coloring is used in both
commercial food production
and domestic cooking.
Why to Use Food Colour Additives

• To make up for colour losses following exposure to light, air, moisture

and variations in temperature
• To enhance naturally occurring colours
• To add colour to foods that would otherwise be colourless or coloured
differently.
 Colour Types

Natural Artificial
E160b: Annatto, a reddish-orange dye made from
the seed of the achiote E104: Quinoline yellow
E150a-d: Caramel coloring (), made from E122: Carmoisine
caramelized sugar E124: Ponceau 4R
E120 : Carmine, a red dye derived form E131: Patent blue V
the cochineal insect Dactylopius coccus E142: Green S
E163: Elderberry juice
E160d: Lycopene
E160c: Paprika
E100: Turmeric/curcumin
 Natural Color Food Additives

ANTHOCYANINS CANTHAXANTHIN

Where it’s found? Dark-colored

berries; beets
Where it’s found? Certain
Colour created? Blue-purple fish; algae
Fighting free radical damage,
which leads to aging and the Colour created? Pink/
formation of numerous
diseases
Orange.
 Natural Color Food Additives

CHLOROPHYLL CHARCOAL

Where it’s found? Leaves of green

Where it’s found? Burned wood
plants/algae
Colour created? Gray/ black.
Colour created? Green
Trapping toxins and chemicals in the
Enhance Overall Well-Being, Oxygenates
Body.Helps Boost Energy Levels
gut, preventing their absorption
Natural Color Food Additives

COCHINEAL SAFFRON

Where it’s found? Insects Where it’s found? Crocus

Colour created? Red flowers
Carminic acid may cause Colour created? Orange-yellow
allergic reactions A Powerful Antioxidant
Antioxidants
A
N
T
I
O Anti-oxidants are Substances that prevent the reaction of various
X food constituents with oxygen thereby avoiding deterioration.
I Specially in fats and oils, carotenoids, chlorophyll and
heamoglobin.
D Examples: isopropyl citrate mixture,L-ascorbic acid, sulpher dioxide
A The only dietary antioxidants are vitamins A, C, and E
N
T
s
 Advantages of Antioxidants

Antioxidants prevent the blockage

of arteries with fatty deposits that
prevents the heartattacks. Also
these are associated with the
prevention of certain types of
cancers, arthritis and more
conditions of these kinds.
Citric Acid - E330

It is used in biscuits, jams, tinned fruits,

alcoholic drinks, cheese and dried soup.
It has many uses like it prevents the
discoloration of food, increases the anti-
oxidant effect of other substances and
regulates pH in jams and jellies.
 Butylated hydroxyanisole (BHA) - E320

Butylated hydroxyanisole (BHA) is used in margarine, oils, crisps and cheese. This
antioxidant helps in preventing the reactions leading to the breakdown of fats.
 Antioxidant Vitamins - Ascorbic Acid- E300

Antioxidant vitamins include Ascorbic acid

(vitamin C). this antioxidant vitamin is
used in cut fruits, dried potatoes and
jams. The antioxidant vitamins in these
foods helps in preventing the
discoloration of food by preventing the
oxidation. It can also act as a substitute of
vitamin C in potatoes that is lost during
processing
Thickeners,Stabilizers
&gelling agents
 Thickeners, stabilizers and gelling agents

Extracted primarily from

natural substances,
stabilizers, thickeners and
gelling agents are
approved direct additives
incorporated into foods to
provide structure, viscosity,
stability and other
qualities, such as
maintaining existing color.
 Thickeners
Thickeners range from flavourless
powders to gums and are chosen for their
ability to work in a variety of chemical
and physical conditions. Variables
affecting choice of thickener include pH,
frozen state, clarity and taste. Starches,
pectin and gums are the most common
commercial thickeners used in soups,
sauces and puddings.
 Stabilizers
Stabilizers are substances that increase
stability and thickness by helping foods
remain in an emulsion and retain physical
characteristics. Ingredients that normally do
not mix, such as oil and water, need
stabilizers. Many low-fat foods are
dependent on stabilizers. Lecithin, agar-agar,
carrageenan and pectin are common in ice
cream, margarine, dairy products, salad
dressings and mayonnaise.
 Thickeners, stabilizers and gelling agents are largely polysaccharides or
derived from protein sources

Polysaccharides Protein
Starches: potato starch, Egg whites
corn starch

Vegetable gums: guar gum Collagen

(extracted from guar bean),

Pectin E440 (from apples or Gelatin E441

citrus fruit) (from animal collagen)
Thickeners & Stabilizers

Gelatin (E441) & Pectin (E440)

calcium alginate (E404) - polysaccharides

from brown algae

Agar (E406, a polysaccharide obtained

from red algae
Preservatives
Preservatives

Is a substance or a
chemical that is added
to products such as food
products to prevent
decomposition by
microbial growth or by
undesirable chemical
changes
preservatives

For example, to stop mould

or bacteria growing, dried
fruit is often treated with
sulphur dioxide (E220); corned
beef and other 'cured' meats
are often treated with nitrite
and nitrate (E250 to E252)
during the curing process
More traditional preservatives
such as sugar, salt and
vinegar are also still used to
preserve some foods
 Common antimicrobial preservatives

▪ Preservative food additives reduce the

risk of foodborne infections, decrease
microbial spoilage, and preserve fresh
attributes and nutritional quality.
▪ Most commonly used antimicrobial
preservative is lactic acid E270

▪ Nitrates & Nitrites are also antimicrobial

▪ Common antimicrobial preservatives are

presented in the table.
 Common antimicrobial preservatives
Chemical Compound comment
E number

sorbic acid, sodium sorbate and common for cheese, baked goods,
E200 – E203
sorbates personal care products
used in acidic foods such as jams, salad
E210 – E213 benzoic acid and benzoates dressing, juices, pickles, carbonated
drinks, soy sauce
stable at a broad pH range, personal care
E214 – E219 parabens
products
E220 – E228 sulfur dioxide and sulfites common for fruits
E249 – E250 nitrites used in meats to prevent botulism toxin
E251 – E252 nitrates used in meats
E270 lactic acid baked goods
used in some jams, preserves and
E280 – E283 propionic acid and propionates carbonated drinks; also used for
acidification and for flavouring
E338 phosphoric acid
 Sodium Nitrites
(NaNO2)
Sodium nitrite E251:used in processed foods and cured
meats to prevent meat from spoiling and to preserve
their ‘rich red’ color.

Related Health Concerns

Sodium nitrate combines to form nitrosamines that

can:
1- Severely affect the human DNA.
2- Cause cancers of the stomach, colon and
esophagus.
3- May cause growth retardation of the fetus, defects
of the heart and nervous system,& elevated
incidence of sudden infant death syndrome.

E211: SodiumBenzoate
(C₆H₅COONa)
Related Health Concerns
It is used as a preservative in many soft drinks and
juices Benzoate, is actually a naturally occurring
ingredient that is found in fruits when combined with
sodium it becomes a toxic additive

When combined with vitamin C, they

create benzene which is a known
cancer-causing chemical linked to
leukemia and other blood cancers.
Benzene levels may increase with
heat and light exposure.
 E 202: SORBATES E 220 –E 228:
(POTASSIUM SORBATE) Sulphites(Sulfite ions)
( C5H6COOK) ( SO3-)
Related Health Concerns

In-vitro studies suggest that it is toxic
to DNA and has a negative affect on
immunity.
It also does not accumulate in the
body and passes through the system
harmlessly.
To maintain food color and prolong shelf-
life, prevent the growth of micro-
organisms, and maintain the potency of
certain medications.
Sulfites are considered generally safe to
eat for the majority of consumers.
Flavoring
 Flavourings Additives
Flavourings are used in food products
at very low concentrations. They are
normally made from a mixture of
substances which provide a flavouring
of suitable strength that can be stored
and then used in the food production
process
Used to improve the taste of food and
restore taste loss because of processing
Examples: Sugar, salt, vinegar,
monosodium glutamate(MSG),
aspartame and synthetic essences
 Why to Use Flavourings Additives

▪ To enhance flavor of food ∙

▪ To restore the original flavor
which may be lost during
food processing ∙
▪ To add flavor to foods which
are tasteless themselves (e.g.
ice cream, jelly) Common
flavorings.
Types of flavorings:

Natural Flavor Synthetic Flavor

Enhancers Enhancers
 Natural Flavor Enhancers

Most of the spices, herbs,

roots, oils and extracts of
some part of plants are used
as natural flavours.
It is very difficult to store
them.
Their capacity to enhance the
flavours is not uniform.
 Synthetic Flavor Enhancers

Artificial flavorings are

synthesized from chemical
substances by man and are not
found in nature
Their sensory characteristics
mostly resemble that of natural
or nature-identical flavorings
For eg. Esters, Aldehydes,
Ketones, Alcohols, are
developed as flavour enhancers
Monosodium Glutamate
(MSG / E621)

Related Health Concerns

MSG is known as an excitotoxin, a

substance which overexcites cells to the
point of damage or death. Studies show
that regular consumption of MSG may
result in adverse side effects which
include depression, disorientation, eye
damage, fatigue, headaches, and obesity.
 Sweeteners
Sugar substitute
 Artificial Sweeteners
(zero-calorie)

A sugar substitute is a food additive that provides

a sweet taste like that of sugar while containing
significantly less food energy than sugar-based
sweeteners making it low-calorie sweetener.
Artificial sweeteners may be derived through
manufacturing of plant extracts or processed
by chemical synthesis.
This may be seen in soft drinks or sweet teas that
are labeled as "diet" or "light" that contain
artificial sweeteners
sweeteners must be proven as safe via
submission by a manufacturer of a GRAS
document
high-intensity sugar substitutes have
been approved for use:
aspartame, sucralose, saccharin
two plant-based, high-intensity
sweeteners: steviol glycosides obtained
from stevia leaves (Stevia rebaudiana)
and extracts from Siraitia grosvenorii,
also called luo han guo or monk fruit
 natural non-caloric sweetener

stevia
sweetener derived from
the Stevia rebaudiana plant

Siraitia extract
called mogrosdes, extracts from Siraitia
grosvenorii which creates a sweetness 250
times stronger than sucrose. Mogroside
extract has been used as a low-
calorie sweetener for drinks
 Food Additives Effects on Kids
Some food additives may
interfere with hormones, growth,
and development
Some may also raise a child's risk
of obesity.
Children may be particularly
susceptible to the effects of these
additives, given that they have
more exposure than adults due to
their size and dietary intake.
How to Reduce Your Family's
Exposure to Food Additives
❖Buy fresh or frozen.
It's best to buy and serve
fresh or frozen fruits and
vegetables when possible.
❖Eat fewer processed
meats.
Try to avoid processed meats,
such as hot dogs, ham and
meats in pre-packaged
meals, especially during
pregnancy.
References
❖ FOOD ADDITIVES & E NUMBERS – FACTS by Dr
Yunes Teinaz
❖ The Chemistry of Food Additives and
Preservatives
❖ Food Additives Handbook /Richard J. Lewis
links
https://www.eatwright.co.uk

https://en.wikipedia.org
Prepared by:
Majeda Al-Haj Hussein