What are food additives? (etscigtie Food additives are substances added to products to perform specific technological functions. These functions include preserving, increasing shelf-life or inhibiting the growth of pathogens, or adding colouring and flavouring to food for interest and variety. It is also a substance or a mixture of substance other than basic foodstuffs, which is present in food as a result of production, processing, or packing. © Food —a fact of life 2009Types of additives greg Additives may be: * natural - found naturally, such as extracts from beetroot juice , used as a colouring agent; * manmade versions — synthetic identical copies of substances found naturally, such as benzoic acid (E210), used as a preservative; * artificial — produced synthetically and not found naturally, used as a preservative in some dairy products and in semolina and tapioca puddings. © Food —a fact of life 2009+ ¥ Classification of Food Additives ‘OOD {toctgtife 1, Preservatives * prevent the growth of micro-organisms which could cause food spoilage and lead to food poisoning; * extend the shelf-life of products, so that they can be distributed and sold to the consumer with a longer shelf-life. © Food —a fact of life 2009Examples of selected preservatives + * ‘OOD iseistive 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) © Food -a fact of life 20092. Antioxidants (etscigtie * prevent food containing fat or oil from going rancid due to oxidation, developing an unpleasant odour or flavour; * prevent the browning of cut fruit, vegetables and fruit juices (and so increase shelf life and appearance). For example, vitamin C, also known as ascorbic acid, or E300, is one of the most widely used antioxidants. Very-beneficial in preventing spoilage in animals fat caused by oxidation. © Food —a fact of life 20093. Sequestrants {gioctgtife Is a chemical which combines with a substance and sets aside so if can be removed from the food. Used to inactivate a substance which interferes with the processing of a food. They are frequently used to keep the minerals from settling out of beverages and making them cloudy. Sorbital and Phosporic Acid are used as sequestrants. © Food —a fact of life 20094. Humectants * Prevent food from drying out * Glycerine, Sorbital, and Monitol are called humectants and are used in foods such as coconut and certain confections to help retain moisture. © Food —a fact of life 20095. Bleaching and Maturing Agents, star Modifier greg Chemicals such as Chlorine Dioxide, Bromate and lodate, and Chlorine are used in bleaching and maturing agents for flour. The use of these materials reduces the time required for natural aging of flour therefore is economically important. Bleaching agents are also used in manufacturing of certain cheese fo impart a white color. The bleaching agent used is Benzoyl Peroxide, Hydrogen Peroxide is used to bleach tripe, a variety meat. © Food —a fact of life 20092 OD greg 6. Emulsifiers, stabilisers, gelling agents oF and thickeners a Emulsifiers help mix ingredients together that would normally separate, e.g. Lecithins . Stabilisers prevent ingredients from separating again, e.g. locust bean gum. Emulsifers and stabilisers give food a consistent texture, e.g. they can be found in low-fat spreads. Gelling agents are used to change the consistency of a food, e.g. pectin , which is used to make jam. © Food —a fact of life 2009* 7. Surface Active Agents OOD greg * Lecithin is an emulsifier, an example of surface- active agents. When added to baked goods, it facilitates in machining of dough and improves resulting bread appearance. © Food -a fact of life 20098. Anti-caking agents, Anti - foaming a: * ig ag 19 i SOD (isetstive * Anti-caking agents ensure free movement or flow of particles, e.g. in dried milk or table salt. * Anti-foaming agents prevent or disperse frothing, e.g. in the production of fruit juices. * Calcium Phospate, Silica Gel in curing mixes and Stearate are examples of anti-caking agent. © Food - a fact of life 2009+ ¥ 9. Colours ‘OOD greigiive * restore colour lost during processing or storage, e.g. marrowfat peas; * ensure that each batch produced is identical in appearance or does not appear ‘off; * reinforces colour already in foods, e.g. enhance the yellowness of a custard; * give colour to foods which otherwise would be colourless (e.g. soft drinks) and so make them more attractive. © Food —a fact of life 200910. Flavour enhancers sch iseistive Flavour enhancers bring out the flavour in foods without imparting a flavour of their own, e.g. monosodium glutamate (E612) is added to processed foods. For example some soups, sauces and sausages. Flavourings, on the other hand, are added to a wide range of foods, usually in small amounts to give a particular taste. These do not have E numbers because they are controlled by different food laws. Ingredients lists will say if flavourings have been used, but individual flavourings might not be named. © Food — a fact of life 2009 &11. Acids, bases and buffers Acids, bases and buffers control the acidity or alkalinity of food, for safety and stability of flavour. © Food -a fact of life 200912. Glazing agents (geist Glazing agents provide a protective coating or sheen on the surface of foods, e.g. confectionary (for appearance and shelf-life). © Food -a fact of life 2009Criteria for Use ch greg Before being considered for use, a chemical preservative needs to fulfill the following conditions: . If must be non-toxic and suitable for application. It must not impart off-flavors when used at levels effective in controlling microbial growth. It must be readily soluble. 4. It must exhibit antimicrobial properties over the PH range of each particular food. 5. If should be economical and practical to use. ya bd © Food —a fact of life 2009= All additives are not adulterants, if present within the specific limits and once exceeded the limits they become significant adulterants and can cause serious health hazards to the consumers. = All additives are not adulterants until reported outbreak of food safety issues occurs. sp 32°used in different food items are harmful. Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102. Coloring agent can cause itching, urticaria, runny nose and asthma. , used as artificial sweeteners cause cancer of urinary bladder in long - run. , used as preservatives in packaged meat may cause stomach and gastrointestinal cancers.eS. : \ GMono-sodium glutamate (MSG) used as food flavour enhancer causes severe headache, nausea and occasionally chest tightness, burning sensation and asthmatic attack. Long-term use results in damage to brain. OSodium meta bisulphate and Sulphur dioxide are used in dry fruits, wines and beers to prevent discoloration and spoilage. Q Sulphur dioxide is also used as preservative for fruits and vegetables. It may cause breathing and heart problems.Prevention of Food Adulteration Act, 1954 Enacted by indian parliament in 1954 Amended in 1964,1976 and 1986. Objective: Ensuring pure and wholesome food to the consumer - Protect the consumers from fraudulent and deceptive trade practices. PUNISHMENT AWARDED Life imprisonment & Fine of Rs 5000CODEX ALIMENTARIU: - Principal organ of joint FAO/WHO food standard programs - Formulates standards for international markets. - Food standards in India are based on this PFA Standards: -To obtain a minimum level of quality of food stuffs attainable under Indian conditions AGMARK STANDARDS: - Gives the consumer an assurance of quality of food according to standards BUREAU OF INDIAN STANDARDSCISI -A guarantee of good qualitya CODEX ALIMENTARIUS “nematonal Food Sanders s ISSAL Food Safety and Standards Authority of IndiaThe Food Safety and Standards Authority of India (FSSAI) has been established under Food Safety and Standards , 2006 Is under Ministry of Health and Family welfare, Govt. of India FSSAI has been created for laying down science based standards for articles of food and to regulate their manufacture, storage, distribution, sale and import to ensure availability of safe and wholesome food for human consumption. Aims to establish a single reference point for all matters relating to food safety and standards, by moving from multi- level, multi- departmental control to a single line of command. It consolidates various acts & orders that have hitherto handled food related issues in various Ministries and Departments.Reece UCM eap cet fatale aot Oy them= Cow/buffalo milk can be ea | adulterated with starch, P __~] milk powder, urea, formalin, Detergent | ( ©) (mink = Health effect ‘ancer or acute renal failureener: rele damage water Increase the milk volume Decreases the nutritive value and poses health hazard to infants Benzoic acid & Salicylic Increases shelf life for long distance Linked to asthma & increases acid transport level of hyperactivity in children Detergents Increases foaming in milk & Causes gastro intestinal & renal increases whiteness and thickness problems Urea Provides whiteness and increases Overburdens the kidney and the consistency of milk, improves may cause renal failure solid not fat percentage(SNF) Formalin Increases the shelf life Liver & kidney damage Starch Increases quantity and maintains Causes diarthea, may be fatal SNF in synthetic milk for diabeticsESTS FOR ADULTERANTS IN MILK _thlterationTest TF MILK IS CONTAMINATED BY STARCH THEN ADD A [DROP OF TINCTURE IODINE TO WARM MILK. OTe cer Deer peace en ‘mation of ble colour cates the presence of starchDetection of detergent in milk Testing method: Take Sto 10m! of sample with an equal amount of wate. Shake the contents thoroughly 1 miki adulterated with detergent, it forms dense lather. Pure mik will form very thin foam layer due to agitation, e000» Adulterants: Ghee essence is used in cheaper oils and passed off as pure ghee. This type of ghee will not solidify like normal ghee. It may also not have that grainy texture of pure ghee. » Oleomargarine or lard ( Animal fat) - added to butter » Mashed potatoes, sweet potatoes or other starch is added to ghee Health effect: = Cancer or acute renal failure. = The argemone oil used to adulterate ghee and butter is highly toxic. It causes a disease known as dropsy,( Fluid collection in some parts of the body) .It may also paralyse the limbs.Detection of mashed potatoes, sweet potatoes and other starches in ghee/butter Testing method: @ Take ¥s teaspoon of ghee/butter in a transparent glass bow. © Add 2-3 drops of tincture of iodine ‘© Formation of blue colour indicates the presence of mashed potatoes, sweet potatoes and other starches ern)Adulterant: Argemone seeds and agremone oil Mineral oil also added to edible oil Epidemic dropsy & Glucoma due to argemone cancer due to mineral oilDetection of argemone seeds in mustard seeds Testing method: © Toke small quantity of mustard seeds in a glass plate, © Examine visually fr the argemone seeds. {© Mustard seeds have a smooth surface and when pressed, inside its yellow in colour © Argemone seeds have grainy, rough surface and are black in colour. When presse, Inside it is white in colour. a» Adulterants: chalk powder, white sand, Washing soda, Plastic crystals, Urea, White/ Yellow colour, Rawa/ Suji, Stones ete = Health effect a) Chalk powder is not toxic but when inhaled for long, may cause respiratory problems b) Washing soda cause diarrhea, nausea and vomiting.© Stir v teaspoon of sample of satin a glass of water © Pure sal issolves completely and gives a dear solution or gives slighty turbid solution due tothe presence of permitted anticaking agent inthe sal. © salts adulterated, solution turns dense whit turbid in the presence of chalk powder and ‘other insoluble impurities will sete down a the bottom. reDetection of chalk powder in sugar/pithi sugar/jaggery Testing method: © Take a transparent lass of water. = © Dissolve 109 of sample in water © if sugar/pith sugarjaggery is mixed with chalk, the adulterant will settle down atthe bottom. Adulterated» Adulterants ; With used tea leaves, dye or artificial colour, iron fillings. » Tea leaves are often adulterated with iron flakes to increase their weight. The chances of adulteration are more if we buy loose tea. Used tea from tea stalls is dried in the sun, mixed with coal tar dyes and some amount of genuine tea to give it flavour. > Health effects: Cancer, tetanusDetection of exhausted tea in tea leaves Testing method: © Toke a iter paper and spread few tea leaves © Sprinkle with water to wet the fer paper {© Wash the fiter paper under tap water and observe the stains against light © Pure tea leaves wil not stain the ter paper. © If coal aris present it will immediately stain the fer paperCOFFEE Coffee which is considered a drink of the elite is even not spared, It is mixed with chicory powder, ground tamarind and date seeds. Tamarind seed, date seed powder causes Diarrhoea Chicory powder causes Stomach disorder, Giddiness and joint pain Ground coffee is mixed with cheap ingredients such as maize, soybean, sugar and acai seed. While these unwanted extras aren’t harmful, they can spoil the quality and taste of the product.= Adulterants: Sudan red, red brick powder, grit, sand, dirt, non- permitted colors, saw dust Health effect: brick powder, saw dust: Stomach disorder, Sudan dye is carcinogenicAdulterated with: Yellow aniline dyes, Non-permitted colourants like metanil yellow, Tapioca starch, Lead chromate powder Health effects: a) Yellow aniline dyes: Carcinogenic b) Non-permitted colourants like metanil yellow Highly Carcinogenic c) Tapioca starch: Stomach disorder d) Lead chromate added to turmeric powder and spices can cause anemia, paralysis, brain damage and abortions.Detecthow of ariificiel colearitcsermertcipeuiicn “Ci” Testing method: © Add a teaspoon of turmeric powder in a glass of water [Natural turmeric powder leaves light yellow colour while settling down. ‘Adulterated turmeric powder will leave a strong yellow colour in water while setting down.Non-permitted color or permitted food color like metal yellow, beyond the safe limit in colored food can cause allergies, hyperactivity, liver damage, infertility, anemia, cancer and birth defects.lO taal ma On Mixed with formalin and other type of chemicals which are used to keep the food fresh are injurious to health, that causes different types of cancers, asthma and skin diseases. Unhygienic meat and meat products can cause food infection usually with fever and chills. These are the immediate effect of food adulteration on public health Mercury in mercury-contaminated fish can cause brain damage, paralysis, and death. 2 Sa. << od SAS = Se ——