Flavoring Agents in Food
Contents
• INTRODUCTION
• CLASSIFICATION OF FLAVOURING AGENTS
• NATURAL FLAVOURING AGENTS
• CHEMICAL AND ARTIFICIAL FLAVOURING AGENTS
• USES OF FLAVOURING AGENTS
• SAFETY CONSIDERATIONS
• RESYTICTIONS OF FLAVOURING AGENTS
• FSSAI REGULATIONS OF FOOD
• TOXIC EFFECTS OF FLAVOURING AGENTS
• CONCLUSION
INTRODUCTION
1. Flavoring agents are chemicals that impart flavors or fragrances.
2. Most common type of additive used in food.
3. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) is
the international body responsible for evaluating the safety of food
additives.
4. Food additives are assessed for potential harmful effects on human
health before they are approved for use.
5. Food may contain more than a thousand chemical compounds that
contribute to their flavour.
6. Flavourant is the substance that gives another substance flavour
altering the characteristics.
1
Classification
Natural
Chemically Synthesized
Classification of Additives
Artificial Preservation
Other Additives Coloring
Sweeteners
2
Natural Flavoring Agents
Vanilla extract - this type of Almond extract - This type of
flavouring agents adds delicate flavouring agent adds nutty flavours
sweetness to dessert and beverages in baked food and confections.
3
Natural Flavoring Agents
Mint leaves- This type of agent
Lemon zest- This type of agent
provides refreshing
provides fresh and tangy taste
and cooling
in culinary creations.
sensations to food.
4
Chemical Flavouring Agents
Alcohol Esters Ketones Pyrazines Phenolics Terpenoids
Artificial Flavouring Agents
Chocolates Strawberry Vanilla
flavouring flavours flavours
5
Uses of Flavoring Agents
The
quantity
Mask and added to During the
Flavorings
improve foods time of food
are used to
the food should be processing
enhance,
quality at the flavours
add to or
while also lowest level may be lost
change the
increasing necessary it enhances
taste of the
the to achieve the aroma
base
acceptance the as well as
product
of the food. intended taste
flavouring
effect.
6
7
Restrictions on Flavouring Agents
Use of Antioxidants,
Use of Anticaking
Emulsifying and
Agent in Flavours
Stabilising Agents
The following flavouring agents
Coumarin and
dihydrocoumarin must not be present in any type p-Propylanisole
of food:
Tonka bean Methyl β naphthyl
(Diptera adorate) Ketone
β-asarone and Eugenyl methyl
cinnamyl anthracite ether
Ethyl Methyl
Ketone Ethyl-3-
Estragole Phenylglycidate
Safrole and Thujone and α & β
Isosafrole thujone
8
FSSAI Regulations about Food
Food Items in Which Flavours Food Items in Which Flavours
Can Be Added: Cannot Be Added:
Thermally Processed
Fruit Beverages /
Canned Fruit Drink/ Ready to
Luncheon Meat / Serve Fruit
Canned Chopped
Meat / Canned
Beverages (Canned /
Bottled / Flexi-pack / cornflour Jam
Cooked
Aseptically Packed).
etc
Pan Custard
Masala. Powder. Cheese fruit,
Ice Lollies
or Edible
Ices.
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REGULATIONS
• FSSAI Gazette Notifies Ban on the Use of Diacetyl, Flavoring Agent Oils
• Only food additives that have undergone a JECFA safety assessment and
are found not to present an appreciable health risk to consumers can be
used internationally
• The Codex Alimentarius Commission also establishes standards and
guidelines on food labelling
• WHO, in cooperation with the Food and Agriculture Organization of the
United Nations (FAO), is responsible for assessing the risks to human
health from food additives.
Toxic Effects of Flavoring Agents
Toxic effects of adding flavours to food
Disorders Effects on Body
Digestive disorders diarrhoea and colicky pains
Nervous disorders hyperactivity, insomnia and irritability
Respiratory problems asthma, rhinitis and sinusitis
Skin problems hives, itching, rashes and swelling.
Some common food additives that may cause problems-
1. Flavour enhancers – monosodium glutamate (MSG) 621
2. Food colourings – tartrazine 1023.
3. Artificial sweetener
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CONCLUSION
In conclusion, the use of flavoring agents in food
plays a crucial role in enhancing taste, aroma, and
overall sensory experience. These additives
contribute to the diversity of food options, allowing
for the creation of unique and enjoyable culinary
experiences. However, it is essential to balance the
use of flavorings with consideration for health
implications and consumer preferences, promoting
responsible and informed choices in
the food industry.
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REFERENCES
• https://www.who.int/news-room/fact-sheets/detail/food-additives#:~:text=Fl
avouring%20agents%20are%20chemicals%20that,to%20cereal%2C%20cake
%20and%20yoghurt
• https://aurigaresearch.com/natural-artificial-flavours-fssai-regulations-say/#:
~:text=The%20most%20commonly%20used%20chemical,have%20citrus%20
or%20pine%20flavour
• https://foodsafetyhelpline.com/what-are-flavouring-agents-what-do-fssai-regul
ations-say/
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