LOGO

PENGGUNAAN BAHAN
TAMBAHAN MAKANAN (BTM)
PADA PROSES PENGOLAHAN
PANGAN

TIM DOSEN TPPHP

TPPHP
2012
Content

1 Food Coloring

2 Food Flavoring

3 Food Emulsifier

4 Gelatinizing Agent

5 Food Antioxidant

6 Surface Active Agent

7 Antimicrobial
Content

8 Chelator

9 Anti caking

10 Firming agent

11 Clarifying Agent

12 Bleaching agent

13 Humectant

14 Improver
1. FOOD COLORING

DEFINITION :
Any substance that is added to food or drink to
improve or change its color.
FUNCTION :
 Offsetting color loss due to light, air, extremes of
temperature, moisture, and storage conditions.
 Masking natural variations in color.
 Enhancing naturally occurring colors.
 Providing identity to foods.
 Protecting flavors and vitamins from damage by
light.
 Decorative or artistic purposes such as cake
icing.
1. FOOD COLORING

ORIGIN AND SUITABILITY OF

COLORS

 Serious poisoning occurred from the use of

such dangerous inorganic pigments
Example : copper sulfate, copper arsenite,
red lead, cinnabar

 Similar colors such as : red oxide of iron,

ultramarine, thitanium dioxide (which are
still used occasionally) were harmless.
1. FOOD COLORING

“Primary colors & secondary colors ???”

Primary Primary Complementary

Red + Yellow  Orange
Yellow + Blue  Green
Blue + Red  Purple

Young children like bright, vibrant colours (reds, yellows

and oranges etc...) whilst Older people like more gentle
or sophisticated colours and tones such as shades of blue.
COLOR CATEGORIES

 SYNTHETIC
 no similar natural color NATURAL
 SYNTHETIC
 identical to a natural color
(ex : riboflavin, Carmine,
Carotenoid)
 NATURAL
 obtained from plants or
animals
 Natural Colors Classification
CLASS COLORING PIGMENTING PROPERTIES & DOSE
EXTRACT SUBSTANCE
Carotenoids Annato Bixin Fat soluble, yellow to
Carrot oil Beta carotene purplish red, max.
Vegetable juice B-carotene, lycopene dose 100 mg/Kg
Paprika Capsanthine, capsorubine
Saffron Crocetine

Quininoids Cochineal Carminic acid Sol water,100 mg/kg

Porphyrins Vegetable juice Chlorophylls Slighty sol. in water,
500 mg/kg
Betalaines Vegetable juice Betanines (beet) Water soluble, red-
Beet powder purple, 500mg/kg
Flavonoids Fruit juice Anthocyanins Water soluble, red
Grape skin extract (acid), bluish
(alkaline) max dose
500 mg/kg
Others Riboflavin Riboflavin Water sol, 50 mg/kg
Tumeric Curcumin (slighty sol. in Alcohol & fats
water) soluble, 50 mg/kg
ARTIFICIAL DYE

TYPE COLOR FD&C

Brilliant Blue FCF, E133 Blue shade FD&C Blue No. 1

Indigotine, E132 Dark Blue shade FD&C Blue No. 2

Fast Green FCF, E143 Turquoise shade FD&C Green No. 3

Allura Red AC, E129 Red Shade FD&C Red No. 40

Erythrosine, E127 Pink Shade FD&C Red No. 3

Tartrazine, E102 Yellow FD&C Yellow No. 5

Sunset Yellow FCF, E110 Orange shade FD&C Yellow No. 6

 Water soluble (Dye) or  FD & C ???
Lipid soluble (Lakes)
 Natural or synthetic color
 Ex. FD &C red no 3 & 40,
FD &C blue no 1, FD&C Blended to
Yellow no 5&6 created desired
 Future Alternative Color shade of color
???
JECFA LIST COLORS

CLASS COLORS CLASS COLORS

Quinoline Yellow Tartrazine Yellow
Erythrosine Red Sunset Yellow FCF Orange
Indigotine Red/blue Ponceau 4 R Red
Brilliant blue FCF Blue Red 2 G Red
Patent blue V Blue Azorubine Red
Green S Green/blue Amaranth * Red/blue
Brilliant black BN Purple/black
Brown FK Yellow/brown
Brown HT Brown

Those colors were approved by U.K

Amaranth  delisted from U.S lists
 European
Colors Dose (mg/kg)

US Certified Colors Carmoisine E122 Max 20

Ponceau 4 R E124 Max 50
Colors Status
Erythrosine E 127 Max 50
FD & C Red no 3 Permanent
Riboflavine E101 Max 50
FD & C Red no 40 Permanent
Brilliant green Max 100
FD & C blue no 1 Permanent E142
FD & C blue no 2 Permanent Patent blue V E131 Max 50
FD & C Green no 3 Permanent Indigo carmine Max 100
FD & C Yellow no 5 Permanent E132
FD & C Yellow no 6 Permanent Black PN E151 Max 50
Carotenoids E160 Max 100
Canthaxanthine Max 500
2. FLAVORING

 DEFINITION :
 The sensory impression of a food or other substance,
and is determined mainly by the chemical senses of
taste (tongue) and smell (nasal cavity).
 The taste of food is limited to sweet, sour, bitter,
salty, and savory.
 FUNCTION :
- Impress sense of taste and smell
- Enhance natural/original flavor in food product
- Offsetting flavor loss due to food processing
Flavoring Materials

 Naturally occurring plant materials

 Herbs, spices, vanilla, fruits, nuts,
aromatic vegetables
 Derivate from Natural Substance
 Extracts, essences, essential Oils,
oleoresins, fruit juices, concentrates.
 Flavor Isolate
 Eugenol from clove leaf oil, citral
from lemon grass oil.
 Synthetics by chemicall
ex : vanillin from wood lignin
Type :  Fruit flavor mixed
 Natural flavor : with synthetic flavor
Vanilla, citrus oil,  (improve original
essential oil flavor, more stabile,
 Fruit flavor : resistant to high
temperature).
Bananas, apples &
berries, etc.  Caramel, honey,
brown sugar, maple
 Acid : sugar, chocolate,
Citric acid, tartaric milk, cream, butter =
acid or volatile oil and specific contributor of
aromatic chemicals. candy flavor.
SYNTHETICS FLAVOR

Ex. Formula of Apple Flavor :

 Geranilvalerat 10%
 Geranil n-butirat 8%
 Geranil propionat 8%
 Linalil format 10%
 Isoamilvalerat 15%
 Vanilin 8%
 Alylkaprilat 6%
 Geranil aldehid 5%
 Asetil dehida 6,5%
 Metil siklopentonolon valerat 8%
 Alfamentil furil akroelin 2%
 Isoamil butirat 13,5%
 3. EMULSIFIER

 DEFINITION :
Substance which stabilizes an emulsion
by increasing its kinetic stability
One class of emulsifiers is known as
surface active substances or surfactants
 TYPE :
Lecithin (egg yolk, soy), honey, and
mustard, where a variety of chemicals in
the mucilage surrounding the seed hull
act as emulsifiers, sodium stearoyl
lactylate
 FUNCTION :
 Improve palatability
 Improve visibility
 Stabilize the emulsion (flavor-
FUNCTION : oil)
 Control of viscosities  Inhibit the separation between
product and its constituents (ex
 Slab releasing agent
: oil)
 Decelerate of candy
 Control grain and crystal
ossification , ex : starch base
candy
 Inhibit of fat bloom
 Decelerate of Glaze less
Emulsifier in Food

 Oil-in-water (o/w) emulsions are

common in food.
 Vinaigrette – vegetable oil in
vinegar; if prepared with only oil and
vinegar (without an emulsifier),
yields an unstable emulsion.
 Mayonnaise – vegetable oil in lemon
juice or vinegar, with egg yolk
lecithin as emulsifier.
 Hollandaise sauce – similar to
mayonnaise.
 Crema in espresso – coffee oil in
water (brewed coffee), unstable.
4. GELATINIZING

 DEFINITION :
 Substances that form gels and foams or
act as stabilizers.
 Some of these may be used as glazing
coating.
 Increase viscosity, provide body,
increase stability, and improve
suspension in aqueous solution.
 Frequently are based on :
polysaccharides (starches, vegetable
gums, pectin, alginate, karegenan), or
proteins.
Gelatinizing Type (+)  can be applied as
(-)  can not be used as

Type Thickener Stabilizer Emulsifier

Alginic acid + + +
Sodium alginate + + +
Potasium alginate + + +
Calcium alginate + + +
Agar + - +
Carrageenan + + +
Eucheuma seaweed + + +
Locust bean gum + + +
(Carob)
Gelatine - - +
AGAR-AGAR

 Eastern name of seaweed.

 Extracted from red
seaweed “Gelideum”.
 Agar is basically the sulfuric
 Japan was the only ester of a long chain galactan.
supplier until 1939.  The seaweed is extracted by
 Agar can be produced boiling strainingextruded
also from Gigartina, into powder
Gracilaria, Furcellaria,  The jelly forming power is high
Chondrus  Conc. 0,5%  firm jelly
 Jelly production using agar  texture unstabile
 Syneresis
 Pectin, starch, gum arab can be used as
substituents in jelly production
ALGINATES

 Discovery of Alginic acid

which contain iodine
increase alginate
production.  APPLICATION :
 Seaweed “Macrocystis stabilizer, emulsifier,
pyrifera”  washed thickener of ice cream,
milled hot alkali chocolate, milk
treatmentclarification suspension, cake icings
added with CaCl2  and filling, chocolate
precipitate Ca-alginate. syrup
 Alginate gels do not
disperse in the mouth
CARRAGEENAN

 Seaweed “Chondrus
crispus and Gigartina
stallata”.  Carrageenan forms
 Class : linear gels in water at conc.
polysaccharide. 0,5%
 Based on the structure :
kappa, iota, lambda  Application :
stabilizers in food
industry, additive in
chocolate syrup.
Xanthan Gum

 Produced by
biopolymerization
“fermentation by
 Product filling in bakery
Xanthomonas
campestris”.  In confectionery  its
use to date has been
 High molecular weight
inadequately pursued.
natural polysaccharide.
 It can be combined with
 Application : liquid
guar and carob (locust
(soy sauce), pastes,
bean) gum  to
syrups
increase the viscosities.
Gum Acacia, Gum Arabic

 Species of Acacia tree

(African continent).
 Gum arabic  don’t have
PROPERTIES : special properties of the true
 Moisture content 12-15%. gum.
 Solubility in water about  Gum arabic  relative high
40% at 24oC. in cost  substitute with
 Very high viscosity other gum.
 Max viscosity if the pH is
adjusted to 6-7 APPLICATION :
 Used as lozenge/tablet,  Glaze, binder for lozenges,
glaze gum candy, control
crystallization.
GUAR GUM, CAROB GUM

 Guar gum  derived

from the seed of the  Carob gum  Locust
Guar plant (Cyamopsis bean tree (Ceratonia
siligna) Mediterranean.
tetragonoloba) India.
 Small yield = 3-4%
 Chemically 
 Chem.Modif 
galactomannan with
hydroxyethtyl carboxyl
specific formulation.
esters  improve
 Extracted from solubility & viscosity
endosperm (after  Jelly candy  add with
remove outer husk and 0,1-0,2%  prevent
germ). syneresis.
 Starch
STARCH FUNCTION
 Dusting & molding
medium
 Gelling ingredient to
jellies+gum MODIFIED STARCH
 Thicken or contributes  To improve texture &
body product decrease syneresis
 Example: corn flour,
rice, potato & tapioca
 Present naturally in fruits
& vegetables.
 Gel forming agent
 High molecular weight
polymer
 Solubility in syrup
decrease  due to
increasing of its
concentration
 Stabile in acid pH
Galactose  Galacturonic acid (pectic acids) methyl Galacturonic
(Pectin’s monomer)  Pectinic acid (polymethylgalacturonic)
PECTIN’S TYPE

High methoxyl pectins

 50% or >>> the carboylic
group esterified
 Jellification Need the
presence of soluble solid
(sugar) 60-80% and acid Low methoxyl pectins
(pH 3,1-3,6) to form gels.  <<< than 50%
 Jelly candy min. soluble  Require metalic salt to
solids 75% form gel, usually calcium.
The relationship between gel  Useful in prep. Of
formation, pH and soluble solids
content ???? puddings and sauces.
5. ANTIOXIDANT

 DEFINITION
 Molecule capable of slowing or
preventing the oxidation of other molecules.
 OXIDATION  a chemical reaction that
transfers electrons from a substance to an
oxidizing agent.
 OXIDATION  produce free radicals, which
start chain reactions that damage cells.
 ANTIOXIDANTS terminate these chain
reactions by removing free radical
intermediates, and inhibit other oxidation
reactions by being oxidized themselves.
FOOD ANTIOXIDANTS

 Antioxidants are often reducing

agents such as
1) Thiols
2) Ascorbic acid or polyphenols.
 WATER SOLUBLE
 Ascorbic acid, glutathione, lipoic
acid, uric acid
 LIPID SOLUBLE
 Carotenes, ubiquinol, tocopherol
TYPE : FUNCTION :
 Propil Galate Inhibit oxidative
 BHA breakdown of fat =
 BHT extending shelf life
candy
 6. SAA
 DEFINITION
 Substance which lowers the surface
tension of the medium in which it is
dissolved, and/or the interfacial
tension with other phases, and,
accordingly, is positively adsorbed at
the liquid/vapour and/or at other
interfaces.
 TYPE : Glycerol monoesters, sorbitan.
 FUNCTION : inhibit or prevent
blooming, stabilize the emulsion
system.
 GLYSEROL MONOESTER
 Frequently used in
gummy candies
reduce adhesiveness
 Inhibit candy adhering  SORBITAN MONOESTER
(on teeth)  Ester of fatty acids and
sorbitan
 Prevent bloom in
confectionery product 
Improve palatability
AERATING AGENTS

 DEFINITION EFFECTS OF AERATING AGENTS :

Method of introduction  Density reduction
of air or other gas in the  Texture modification
form of very small  Special Mouthfeel
bubbles, into a liquid or
 Change in shelf life
solid products.

CAN BE APPLIED IN :
 Example :
 Marshmallow, aerated
 whole egg, egg
chocolate, chewable candy
albumen, egg white,
gelatin.
 Influence texture of candy
 Aerating agent
(stabilizing dispersed air
cell in whipped candy)
 Water & syrup soluble
 Whipping & foaming
abilities (in boiling syrup)
 Candy using soy albumen
has darkness colour than
using egg albumen
 Moisture retaining
capability
GELATIN

 Product obtained by partial

hydrolysis of collagen derived
from the skin, white connective
tissue and bones of animal
(cattle). Type :
 Application : ice cream, pie  Type A derived from acid
fillings. treatment, isoelectric point pH 7
 Generally used ranging from and pH 9.
1,5-2,5% concentration in  Type B derived from alkali
marshmallow treatment, isoelectric point pH
4,7 and pH 4,5.
 It swell when soaked in cold
water dissolve on heating.
 sheet, flake, powder, colorless,
smell
7. ANTIMIKROBIA

TIPE / JENIS :
 Sulfit
 Sulfurdioksida
 Garam nitrit
KARAKTERISTIK :  Asam sorbat
 Efektif menghambat  Asam organik
pertumbuhan m.o. (propionat, asetat)
dalam jumlah kecil
 Asam benzoat
 Memperpanjang umur
simpan produk pangan  Antibiotika
 Bakteriosin
SULFIT

MEKANISME :
KARAKTERISTIK :  Bisulfit + asetaldehida (dalam
 Asam bersulfur (ion
HSO3-) sel)  mengganggu sistem
menghambat pertumbuhan respirasi sel  sel terhambat
m.o. pertumbuhannya
 HSO3- pada pH tinggi
menghambat bakteri
 Pada pH rendah 
menghambat khamir, kapang
SORBAT

KARAKTERISTIK :
 Menghambat kapang dan
khamir
 Aplikasi pada roti, jus
buah, wine, pickle
 Konsentrasi 0,3 % efektif
menghambat kapang
 Kapang tdk bisa
memetabolisme asam
lemak alifatik tak jenuh
JENIS : (alfa diena)
 Asam sorbat
 Natrium sorbat
 Kalium sorbat
ASAM ORGANIK

Propionat :
 Na-propionat atau Ca-
propionat
 Menghambat kapang Asetat :
dan bakteri
 Na-, K- dan Ca-asetat
 Efektif menghambat
 Menghambat kapang
kapang (0,3% b/v)
(0,1-0,4%)
 Aplikasi : roti
 Tidak efektif
menghambat khamir
 Aplikasi : daging, roti
ANTIMIKROBA

Benzoat :
 Aplikasi : produk asam
(jus buah, minuman Antibiotika :
karbonasi, pickle)
 Diproduksi oleh m.o.
 Konsentrasi 0,05-0,1%
 Nisin, klortetrasiklin,
 Efektif menghambat oksitetrasiklin
khamir dan bakteri.
 Aplikasi pada karkas
daging
 Nisin efektif
menghambat bakteri
Gram (+)
8. CHELATOR

 Mampu berikatan dengan

logam  Membentuk
kompleks

JENIS :
 asam karboksilat (sitrat,
malat, tartarat, oksalat,
suksinat)
 asam polifosfat.
Ion logam menyebabkan :
 EDTA
 Perubahan warna /
diskolorisasi
 Ketengikan
 Kekeruhan
 Perubahan cita rasa
CHELATOR

 Chelator mampu
membentuk kompleks
dengan logam Cu, Zn, Mn
(pada enzim), Fe (pada
protein)  EDTA (etilen diamin
tetra asetat) mengkelat
 EDTA (500 ppm) 
Fe,Cu dan Zn.
digunakan untuk produk
emulsi, ex : mayonaise  Logam tsb bereaksi
dengan sulfida pada
seafood  warna hitam
 daya tarik konsumen
rendah
EDTA
9. ANTICAKING

TUJUAN : JENIS :
 Mencegah penggumpalan  Kalsium silikat
pada produk serbuk  Na-silikoaluminat
 Menjaga free flowing  Mg-silikat, Mg-karbonat
produk
 Menyerap kelebihan air
 Mencegah aglomerasi APLIKASI :
 Tepung terigu
 Baking powder (kons. Silikat 5%)
 Garam dapur (kons. Silikat 2%)
10. FIRMING AGENT

BAHAN :
 Garam kalsium
konsentrasi 0,1-0,25%
 Kalsium klorida (CaCl2)
TUJUAN :
 Kalsium sitrat
 Meningkatkan
 Kalsium sulfat kekerasan jaringan
 Kalsium laktat  Meningkatkan
 Monokalsium fosfat pembentukan Ca-pektat
dan Ca-pektinat
 Kompleks ini
menghasilkan tekstur
keras
APLIKASI FIRMING
AGENT

Buah dan sayuran :

 Buah kaleng
 Sayuran kaleng
 Manisan buah
11. PENJERNIH

PENYEBAB KEKERUHAN :
1. Senyawa fenol :
 Antosianin
 Flavonoid BAHAN PENJERNIH :
 Tanin  Bentonit
2. Protein, pektin   Zeolit
membentuk koloid  Gelatin
 Resin sintetis

APLIKASI :
 Produk bir
 Produk wine
 Jus buah
CLARIFYING AGENT

Bentonit
12. PEMUTIH

BAHAN PEMUTIH :
 Benzoil peroksida (0,025-
0,075%)
 Klorin dioksida
APLIKASI :
 Nitrosil klorida
 Produk tepung terigu
 Nitrogen oksida
 Terigu segar  warna kuning
pucat, produk roti lengket
BAHAN PENGOKSIDASI :  Terigu hasil aging  warna
 Kalium iodat putih, roti mengembang
 Kalium bromat  Bahan pengoksidasi
 Kalsium iodat (konsentrasi 10-40 ppm)
perbaikan adonan roti
13. HUMECTANT

CHARACTERISTICS :
 Bind free water
 Reduce Aw TYPE :
 IMF (Intermediate  Gycerol
Moisture Food) : jelly,  Sucrose
jam, candy, cake.
 Glucose
 15-30% water content
 Propylene glycol
 0,7-0,85 Aw
 Salt
 Waxes
 Coconut
 Bodying/bulking agent
 Soft center
 Sanding
 Generally use as toasted
form, sweetened or
unsweetened
 Desiccated coconut with
different kind of size
 As glazes applied in
the chocolate of sugar
panning process
 Ex: bees wax,
carnauba wax
 FUNCTION : provide
protection from
cracking & splitting,
moisture loss
14. IMPROVER

TUJUAN :
 Melepaskan
karbondioksida pada Bahan pengembang
adonan
 Garam bikarbonat :
 Mengembangkan
• Natrium bikarbonat
adonan saat
pemanggangan • Amonium bikarbonat
• Kalium bikarbonat

APLIKASI :
Cookies, roti
PENGEMBANG ASAM

CONTOH :
 Kalium asam tartarat
 Natrium aluminium sulfat
 Glukono lakton
 Ortoo, pirofosfat
 Baking powder : campuran
improver dengan
pengembang asam, pati
LOGO

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