Food Microbiology and

Safety UNIT 7 FOOD ADDITIVES

Structure
7.1 Introduction
7.2 What is a Food Additive?
7.3 Classification of Food Additives
7.4 Functional Role of Different Additives
7.4.1 Antioxidants
7.4.2 Preservatives
7.4.3 Food Colours
7.4.4 Flavouring Agents
7.4.5 Emulsifying and Stabilizing Agents
7.4.6 Anti-caking Agents
7.4.7 Sequestrants
7.4.8 Buffering Agents (Acids, Bases and Salts)
7.4.9 Anti-foaming Agents
7.4.10 Sweetening Agents
7.4.11 Other Additives

7.5 Safety Issues

7.6 Let Us Sum Up
7.7 Glossary
7.8 Answers to Check Your Progress Exercises

7.1 INTRODUCTION
Have you ever wondered why butter available in the market has a pleasing yellow
colour compared to the white butter we make at home? What prevents salt from
becoming lumpy in its shaker? And what allows many foods to be available year-
round? The answer to all these questions is – food additives!
Changes in our lifestyle have increased the demand for processed foods. Everyone is
looking for convenient, easy-to-cook and ready-to-eat foods which require less time
to prepare than the traditional home-cooked foods. Manufacturing of processed foods
requires the addition of several chemicals. In this unit we will look at the chemicals
which we intentionally put in our foods during processing. These chemicals are known
as food additives. The unit will provide background information about food additives,
why they are used in foods and how regulations govern their safe use in the food
supply.
Objectives
After studying this unit, you will be able to:
list the various types of food additives,
explain the function of each type of food additive,
recognize the type of additive added to a food by reading the label on the packaging
of the food, and
discuss some safety issues regarding intake of food additives.

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7.2 WHAT IS A FOOD ADDITIVE?

According to the Food Safety Standard Authority of India (FSSAI). Food additive
may be defined as any substance not normally consumed as a food by itself or used
as a typical ingredient of the food, whether or not it has nutritive value, the intentional
addition of which to food for a technological (including organoleptic) purpose in the
manufacture, processing, preparation, treatment, packaging, transport or holding of
such food results, or may be reasonably expected to result (directly or indirectly), in
it or its by-products becoming a component of or otherwise affecting the characteristics
of such food but does not include - contaminants or substances added to food for
maintaining or improving nutritional qualities. In simpler terms, food additives are
the substances which are added to food by the manufacturers to facilitate processing
or to improve appearance, texture, flavour and keeping quality. The term does not
include chance contaminants which might unknowingly enter our food, or substances
added to food for maintaining or improving nutritional qualities. Its usage is restricted
to substances added intentionally to foods. Such substances include oxidizing agents,
flavours, propionate sorbate, vitamins etc. Some foods likely to contain additives are
illustrated in Figure 7.1.

Figure 7.1: Foods likely to contain additive

Why are Additives Used in Foods?

Additives perform a variety of useful functions in foods that are often taken for
granted. Since most people no longer live on farms, additives help keep food wholesome
and appealing while en route to markets sometimes thousands of miles away from
where it is grown or manufactured. Additives also improve the nutritional value of
certain foods and can make them more appealing by improving their taste, texture,
consistency or colour. We can understand this better by looking at what goes in to
producing good quality bread. A mild oxidizing agent is added to the flour to obtain
whiteness, vitamins may be added to improve nutritional quality, salt, sugar and
flavours are added to obtain desirable taste and flavour, glycerol monostearate for soft
texture and propionates or sorbates are added for better keeping quality to suit long
distance transportation and marketing. Figure 7.2 highlights the additive required to
make good quality bread. Each additional component incorporated in bread manufacture
has a positive impact on the desirable quality of the finished product which is so
essential for its marketability or acceptance by the consumer.
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Safety

Figure 7.2: Additives required to make good quality bread

Having looked at the role of additives in making good quality bread, the different uses
of additives in foods, in general, can be summarized as under:
To maintain product consistency — Emulsifiers give products a consistent texture
and prevent them from separating. Stabilizers and thickeners give a smooth uniform
texture. Anti-caking agents help substances such as salt to flow freely.
To improve or maintain nutritional value — Vitamins and minerals are added to
many common foods such as milk, flour, cereal and margarine to make up for
those likely to be lacking in a person’s diet or lost in processing.
To maintain palatability and wholesomeness — Preservatives retard product
spoilage caused by mould, air, bacteria, fungi or yeast. Bacterial contamination
can cause food borne illness which could be life-threatening. Antioxidants are
preservatives that prevent fats and oils in baked goods and other foods from
becoming rancid or developing an off-flavour. They also prevent cut fresh fruits
such as apples from turning brown when exposed to air.
To provide leavening or control acidity/alkalinity — Leavening agents that release
acids when heated can react with baking soda to help cakes, biscuits and other
baked goods to rise during baking. Other additives help modify the acidity and
alkalinity of foods for proper flavour, taste and colour.
To enhance flavour or impart desired colour — Many spices and natural and
synthetic flavours enhance the taste of foods. Colours, likewise, enhance the
appearance of certain foods to meet consumer expectations.
To enhance the keeping quality or stability of a food — Use of certain preservatives,
stabilizers, anti-caking agents etc. increases the shelf-life of food products.

Some of these functions are presented for your reference in Figure 7.3.

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 Food Additives

Figure 7.3: Functions of food additives

Different countries have different laws pertaining to which food additives can
be used and in which foods. In India, the Food Safety and Standard (Food Product
Standards and Food Additives) Regulations, 2011 specify the amounts and names of
food additives which can be added to certain foods.

Now, let us examine in detail the different types of additives permitted in foods in
India and the role each one plays to make the food product more appealing or acceptable
to us as consumers. We will also get to know how safe it is to consume these
chemicals as a part of our daily diet in the next section.

7.3 CLASSIFICATION OF FOOD ADDITIVES

You would realize, of the many ways the food additives have been classified, the
functional classification has received the widest acceptance. According to this, the
food additives are classified based on their function in food, i.e. the purpose for which
the additive has been incorporated in the food. You have studied about the uses/
purpose of additives in section 7.2. Based on this, the various classes of food additives
can be identified as:
antioxidants
preservatives
food colours
food flavours
emulsifiers and stabilizers
anti-caking agents
sequestrants
acid, bases and buffers
anti-foaming agents
sweeteners
enzymes, and
leavening agents.
Visit your local grocery store or supermarket and note down the label information on
the ingredients of processed food items like jam, tomato sauce, biscuits, bread, soup
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Food Microbiology and powder, health drinks (like bournvita, horlicks, etc.), cheese, cheese spread, butter,
Safety breakfast cereals, sherbets, squashes, pickles, chocolates and canned fruits, vegetables
and meat products. Figure 7.4 shows the typical label which you might see on a
packet of biscuits.

Figure 7.4: Typical label on a packet of biscuit

What information related to additives did you find on the label? Yes, a list of
the ingredients, along with the other substances such as synthetic food colours,
flavours present in the food item is listed. These other substances are the
additives.

In the coming section, we will learn more about the functional role of some of these
additives. But, while on the topic of classification of additives, note additives may
also be classified as direct or indirect.

If a substance is added to a food for a specific purpose in that food, it is referred to

as a direct additive. For example, the low-calorie sweetener aspartame, which is used
in beverages, is considered a direct additive. Many direct additives are identified on
the ingredient label of foods.

Indirect food additives are those that become a part of the food in trace amounts due
to its packaging, storage or other handling. For instance, minute amounts of additives
coated on packaging substances may find their way into foods during storage. That
is why it is essential to make sure that all materials coming in contact with food are
safe, before they are permitted for use. Also additives used in raw materials or
ingredients may find their way in to the finished food product. For example, antioxidants
used in edible oil may also be found in chips or any food item prepared with this oil.
This is known as the “Carry over” principle.

Before moving on to the functional role of additives, let us recapitulate what we have
learnt till now.

Check Your Progress Exercise 1

1) Define food additives.
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2) List five reasons why additives are added to foods.

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3) Distinguish between direct and indirect food additives.

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4) What do you mean by ‘carry over’ principle?

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7.4 FUNCTIONAL ROLE OF DIFFERENT ADDITIVES

Here, what do we mean by the term functional role? You may recall reading about the
functional role of substances in the Principles of Food Science Course. Functionality
(as implied to food ingredients), generally refers to any property aside from the
nutritional attributes that influences usefulness of ingredients in the food. Most of the
functional properties affect the sensory characteristics (especially textural attributes)
of foods, but also can play a major role in the physical behaviour of food and food
ingredients during their preparation. The functional role of different food additives
classified, as per Codex Alimentarius, is presented in Table 7.1.
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Food Microbiology and
Table 7.1: The functional role of food additives classified, as per Codex Alimentarius
Safety
Functional classes Definition Sub-classes
(for labelling purposes) (Technological functions)

1) Acid Increases the acidity and/or alkalinity of a Acidifer

food.
2) Acidity Regulator Alters or controls the acidity or alkalinity Acid, alkali, base, buffer, buffering agent,
of a food. pH adjusting agent
3) Anticaking agent Reduces the tendency of particles of food to Anticaking agent, antistick agent,
adhere to one another. drying agent, dusting powder, release
agent
4) Antifoaming agent Prevents or reduces foaming antioxidant, Antifoaming agent
antioxidant synergist.
5) Antioxidant Prolongs the shelf-life of foods by protecting Antioxidant, antioxidant synergist,
against deterioration caused by oxidation, sequestrant
such as fat rancidity and colour changes.
6) Bulking agent A substance, other than air or water, which Bulking agent, filler
contributes to the bulk of a food without
contributing significantly to its available
energy value.
7) Colour Adds or restores colour in a food. Colour
8) Colour retention agent Stabilizes, retains or intensifies the colour Colour fixative, colour stabilizer
of a food.
9) Emulsifier Forms or maintains a uniform mixture of two Emulsifier, plasticizer, dispersing agent,
or more immiscible phases which surface surface active agent, surfactant, wetting
as oil and water in a food. agent
10) Emulsifying salt Rearranges cheese proteins in the Melding salt, sequestrant
manufacture of a processed cheese, in order
to prevent fat separation.
11) Firming agent Makes or keeps tissues of fruit or vegetables Firming agent
firm and crisp, or interacts with gelling
agents to produce or strengthen a gel.
12) Flavour enchancer Enchances the existing taste and/or odour Flavour enhancer, flavour modifier,
of a food. tenderizer
13) Flour treatment agent A substance added to flour to improve its Bleaching agent, dough improver, flour
baking quality or colour. improver
14) Foaming agent Makes it possible to form or maintain a Whipping agent, aerating agent
uniform dispersion of a gaseous phase in a
liquid or solid food.
15) Gelling agent Gives a food texture through formation of a Gelling agent
gel.
16) Glazing agent A substance which, when applied to the Coating, sealing agent, polish
external surface of a food, imparts a shiny
appearance or provides a protective coating
17) Humectant Prevents food from drying out by Moisture/water retention agent, wetting
counteracting the effect of an wetting agent
atmosphere having a low degree of humidity.
18) Preservative Prolongs the shelf-life of a food by Antimicrobial preservative, antimycotic
protecting against deterioration caused by
agent, bacteriophage control agent,
microorganisms.
19) Propellant A gas, other than air, which expels a food Propellant
from a container.
20) Raising agent A substance or combination of substances Leavening, raising agent
which liberate gas and thereby increase the
volume of a dough.
21) Stabilizer Makes it possible to maintain a uniform Binder/firming agent moisture/water
dispersion of two or more immiscible
retention agent, foam stabilizer substances
in a food.
22) Sweetner A non-sugar substance which imparts a Sweetener, artificial sweetner, nutritive
sweet taste to a food sweetner
23) Thickener Increases the viscosity of a food. Thickening agent, texturizer, bodying
agent.

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Next, let us review the applicability of different types of food additives permitted for Food Additives
use in our country. We start with the antioxidants.

7.4.1 Antioxidants
You must have at some point of time tasted a stale deep fried snack prepared at home
or bought from a local sweet shop. Do you remember its foul flavour and how you
probably had to spit it out? What do you think may have been responsible for the foul
flavour? The culprit are the unsaturated organic molecules in foods mostly fats,
pigments, vitamins and other nutrients, which are highly unstable towards atmospheric
oxidation. These undergo a variety of chemical and physical changes and form
obnoxious taints and odours in stored foods. Also the products based on meat, fish,
milk and egg which are rich in fats, especially the polyunsaturated fatty acids, are
more prone to spoilage and need protection. Auto-oxidation in stored foods not only
spoils the flavour but also depletes them of essential fatty acids and vitamins. Secondly,
products of oxidation react with the proteins of the food leading to the loss of essential
amino acids, digestibility, flavour, aroma, texture and basically a lowered nutritional
value of the food.
What then are antioxidants? What is their role as an additive? Antioxidant means a
substance which when added to food retards or prevents oxidative deterioration of
food. According to the FSS (Food Product Standard and Food Additive) Regulation,
2011 this does not include substances like sugar, cereal, oils, flours, herbs and spices.
Under the regulation, no antioxidant other than lecithin, ascorbic acid and tocopherol
shall be added to any food. However the following antioxidants, not exceeding in
concentration mentioned against each, may be added to edible oils and fats except
ghee and butter, namely:
1) Ethyl gallate
2) Propyl gallate
3) Octyl gallate or mixture thereof 0.01 per cent
4) Dodecyl gallate 0.05 per cent
5) Ascorbyl palmitate 0.02 per cent
6) Butylated hydroxyanisole (BHA) 0.02 per cent
7) Citric acid Limited by Good Manufacturing
8) Tartaric acid Produces (GMP)
9) Gallic acid 0.01 per cent
10) Resin Guiace 0.01 per cent
11) Tertiary butyl hydro quinone (TBHQ) 0.02 per cent
Dry mixes of rasgollas and vadas may contain butylated hydroxyanisole (BHA) not
exceeding 0.02 per cent calculated on the basis of fat content. Flavouring agents also
may contain the permitted antioxidants in concentration not exceeding 0.01 per cent.
Ghee and butter may contain BHA in a concentration not exceeding 0.02 per cent. Fat
spread may contain BHA or Tertiary-butyl-hydroquinone (TBHQ) in a concentration
not exceeding 0.02 per cent by weight on fat basis. Ready-to-eat dry breakfast cereals
may contain BHA not exceeding 0.005 per cent (50 ppm). In ready-to-drink infant
milk substitute, lecithin and ascrobyl palmitate may be used up to a maximum limit
of 0.5 g / 100 ml and 1 mg /100 ml respectively. Wherever BHA is used in conjunction
with the antioxidants mentioned as items Nos. 1 to 4 above, the quantity of the
mixture shall not exceed the limit of 0.02 per cent.
7.4.2 Preservatives
Preservatives are substances which when added to food, retard, inhibit or arrest the
activity of microorganisms such as fermentation, acidification and decomposition of 161
Food Microbiology and foods. In India, the preservatives have been grouped into two classes – Class I and
Safety Class II preservatives.
Included under Class I preservatives are items of common use such as:
a) Common salt b) Sugar
c) Dextrose d) Glucose Syrup
e) Spices f) Vinegar or acetic acid
g) Honey h) Edible vegetable oils
Most of these preservatives you will find in food items like pickles, relishes, chutneys
and pastes which we make at home. There is no restriction as such on the addition
of these preservatives in any food item unless otherwise specified under the FSSAI
Rules.
Under Class II preservatives are included:
a) Benzoic acid including salts thereof
b) Sulphurous acid including salts thereof
c) Nitrates or nitrites of sodium or potassium
d) Sorbic acid including its sodium, potassium and calcium salts
e) Propionic acid including its calcium or sodium salts and its esters
f) Lactic acid including its sodium, potassium or calcium salts
g) Acid calcium phosphate
h) Nisin
i) Sodium diacetate, and
j) Methyl or propyl parahydroxy-benzoate
The use of Class II preservatives is restricted to only certain foods and the amount
of the preservative which can be added to these foods is also specified under the FSS
Rules. Also the presence of a Class II preservative in any food has to be declared on
the packaging of the food as illustrated in Figure 7.5. Use of more than one Class II
preservative in a food is prohibited unless specified under the Rules. For instance,
sulphur dioxide and benzoic acid can be added in the proportion of 40 parts per
million and 200 parts per million respectively in some foods like jams, marmalades
and preserves. If both preservatives are used in combination and the proportion of
sulphur dioxide is 20 parts per million, the proportion of benzoic acid shall not exceed
100 parts per million.

Figure 7.5: Label showing use of class II preservatives

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Let us get to learn a little more about the commonly used Class II preservatives, next. Food Additives

i) Sulphur dioxide, bisulphites and sulphites: Sulphites, as a source of sulphur

dioxide, has been extensively used as preservatives in foods for quite sometime
now. They are effective, versatile and economical additives which are used as
antimicrobials in the preservation of a number of food items viz. jam, jelly,
marmalade, fruit, fruit pulp and juices, syrups and sherbets, alcoholic beverages,
confectionery, dry fruits and meat products. They are also used as bleaching
agents in the refining of sugar as antimicrobial agents, to control enzymatic and
non-enzymatic browning reactions in dehydrated fruits and vegetables and to
provide protection against oxidative reactions.
ii) Nitrates and nitrites: These are added as preservatives to particularly meat products
like ham, bacon and pickled meat. They are especially effective against bacteria
like Clostridium botulinum and Staphylococcus aureus which have a long history
of causing lethal food poisoning. Its preservative action is mainly due to the
formation of nitric acid and other oxides of nitrogen and their action increases
with decreasing pH value. Nitrates are more effective when they are used in
combination with common salt. The presence of nitrites imparts the characteristic
pink colour to meat apart from protecting its flavour. It also delays the development
of off-flavours during storage. Note, nitrates and nitrites are, however, not permitted
to be added to any infant food.
iii) Benzoic acid and salts: These are mainly used to protect foods against yeasts and
moulds. They are not very effective against bacteria and have to be used in
combination with sulphur dioxide in foods prone to spoilage by bacteria. Benzoic
acid is used in squashes, fruit syrups, cordials, juices, jams, marmalades, preserves,
sweetened ready-to-serve beverages, pickles, chutneys, sauces, tomato puree and
paste and fat spread. Its effectiveness increases with the lowering of pH and is
most effective below of pH 4.5.
iv) Sorbic acid and its salts: These are effective against moulds, yeasts and many
bacteria. It is more effective as a preservative than propionates and benzoates at
higher pH values and, therefore, it is widely used for bakery and confectionery
products like cakes, fillings for chocolates and various types of cheese, cheese
spreads and fat spread, paneer and ready-to-eat preserved chapatis. These are
also used in the preservation of fermented vegetable products and vegetables
pickled in vinegar. Its presence inhibits lactic acid fermentation slightly but
supresses the growth of film-forming yeasts and moulds.
Having learnt about preservatives, let us now get to know about colours as food
additives.

7.4.3 Food Colours

You will agree that the colour of a food product plays a very important part in its
acceptance by the consumer. Many of the food processing operations like drying,
canning, roasting, frying etc. lead to loss of the attractive natural colour of foods. This
makes the addition of synthetic colour to the processed food essential. You would, for
example, surely reject a can of cherries which were brown in colour instead of a
bright red or a can of peas which are a dirty greenish-yellow instead of bright green.
Colour additives are also used in foods to correct natural variations in food colour. A
manufacturer would want, for instance, that every batch of his orange marmalade is
the same shade of orange. A few other reasons of adding colours to foods include:
to enhance colours that occur naturally but at levels weaker than those usually
associated with a given food.
to provide a colourful identity to foods that would otherwise be virtually colourless.
to protect nutrients such as vitamins and flavours that may be affected by sunlight.
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Food Microbiology and to provide an appealing variety of foods to consumers.
Safety
to compensate for natural or seasonal variations in food, raw material or the
effects of processing and storage to meet consumer expectations.
The addition of colouring matter is, however, restricted to only specified items of
food. Any extraneous addition of colouring matter has to be written on the label
attached to any package of food. So next time you purchase a packet of cream
biscuits, candy or a tetrapack of fruit juice, check the label for any of the following
declarations in capital letters:
CONTAINS PERMITTED NATURAL COLOUR(S)
or
CONTAINS PERMITTED SYNTHETIC FOOD COLOUR(S)
or
CONTAINS PERMITTED NATURAL AND SYNTHETIC FOOD COLOUR(S)
The colouring matter in foods can be broadly classified into two groups – natural and
synthetic colours. Natural food colours have been in use from prehistoric times.
Among the natural colouring matters which may be used, caramel may be used
without label declaration. The other natural colouring matter which are permitted are
listed herewith. Addition of these has to be declared on the label. These colours may
be isolated from natural sources or may be synthesized. These may be used in any
article of food, and are listed as:
a) i) Beta-carotene
ii) Beta-apo-8’ carotenal
iii) Methylester of Beta-apo-8’ carotenoic acid
iv) Ethylester of Beta-apo-8’carotenoic acid
v) Canthaxanthin
b) Chlorophyll
c) Riboflavin (Lactoflavin)
d) Caramel
e) Annatto
f) Saffron, and
g) Curcumin or turmeric
Inorganic colouring matter and pigments are not allowed to be added to any food
except titanium dioxide (food grade) is permitted to be added to chewing gum and
powered soft drink concentrates mix fruit beverage drink up to a maximum limit of
1 per cent and 0.01 per cent respectively. No synthetic food colours or a mixture,
thereof, except the ones shown in Table 7.2, are permitted for use in food.
Table 7.2: Synthetic food colours permitted for use in India

Colour Common name Colour index (1956) Chemical class

(1) (2) (3) (4)
1. Red Ponceau 4R 16255 Azo
Carmoisine 14720 Azo
Erythrosine 45430 Xanthene
2. Yellow Tartrazine 19140 Pyrazolone
Sunset yellow FCF 15985 Azo
3. Blue Indigo Carmine 73015 Indigoid
Brilliant blue FCF 42090 Triarylmethane
4. Green Fast green FCF 42053 Triarylmethane
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These synthetic food colours are permitted for use only in certain foods, which include: Food Additives

a) Ice cream, milk lollies, frozen dessert, flavoured milk, yoghurt, ice-cream mix
powder
b) Biscuits including biscuit wafer, pastries, cakes, confectionery, thread candies,
sweets, savouries (dal moth, mongia, phulgulab, sago papad, dal biji only)
c) Peas, strawberries and cherries in hermatically sealed containers, preserved or
processed papaya, canned tomato juice, fruit syrup, fruit squash, fruit cordial,
jellies, jam, marmalade, candied, crystallized or glazed fruits
d) Non- alcoholic carbonated and non-carbonated ready-to-serve synthetic beverages
including synthetic syrups, sherbets, fruit beer, fruit beverages, fruit drinks, synthetic
soft drink concentrates
e) Custard powder
f) Jelly crystal and ice candy, and

g) Flavour emulsion and flavour paste for use in carbonated or non-carbonated

beverages only under label declaration.

The maximum limit of any permitted synthetic food colours or mixture, thereof,
which may be added to any food article enumerated in the Food Safety and Standards
Regulation 2011 shall not exceed 100 parts per million of final food or beverage for
consumption

The misuse of non-permitted colours and usage of excess quantity of permitted colours
have several health effects as given in Table 7.3.
Table 7.3: Adverse health effects of non-permitted colours

Colours Adverse health effects

Metanil Yellow Cancer, Stomach ache, testicular degeneration
Malachite Green Tumours of lung, breast ovary and liver
Liver chromate Anaemia, paralysis and abortion
Rhodamine B Pathological lesions in vital organs like kidney,
Sudan III spleen and liver.
Auramine

So next time when you buy food which has food colour, check to be sure it is safe.
Now we move on to the study of flavouring substances which impart, as well as,
enhance the flavour of different food preparations.

7.4.4 Flavouring Agents

Flavouring agents include flavour substances, flavour extracts or flavour preparations,
which are capable of imparting flavouring properties, namely taste and odour to food.
Flavouring agents may be of three types – natural flavours, nature identical flavouring
substances and artificial flavouring substances.

Natural flavours are those exclusively obtained by physical processes from vegetable,
sometimes animal raw materials. Nature identical flavouring substances are the
substances chemically isolated from aromatic raw materials or obtained synthetically.
They are chemically identical to the substances present in natural products. On the
other hand, artificial flavouring substances are those which have not been identified
in natural products and are hence chemically synthesized.

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Food Microbiology and The use of the following flavouring agents are prohibited in any article of food in
Safety India, namely:
a) Coumarin and dihydrocoumarin
b) Tonkabean (Dipteryl Odorat) and
c) B asarone and cinamyl anthracilate
d) Estragole
e) Ethyl Methyl Ketone
f) Ethyl-3-Phenylglycidate
g) Eugenyl methyl ether
h) Methyl napthyl Ketone
i) P.Propyl anisole
j) Saffrole and Isosaffrole
k) Thujone and Isothujone and thujone
Also, diethylene glycol and monoethyl ether may not be used as solvent ID flavours.

Monosodium glutamate, popularly known as ajinomoto is used chiefly in Chinese

cooking to enhance flavour. It is permitted to be added to foods in restricted amounts
(so that the total glutamate content of the food is not more than one per cent). Its
addition needs to be declared on the label of the food product along with a warning
that the food is unsuitable for children below twelve months of age. This is because
the safety of this flavour has not been conclusively shown in infants. In fact, addition
of any extraneous flavour to a food has to be declared on the label attached to any
package of food in capital letters as – “CONTAINS ADDED FLAVOUR”.
Having learnt about flavouring agents, let us move on to the other category of additives
i.e, emulsifying and stabilizing agents.

7.4.5 Emulsifying and Stabilizing Agents

It is a well known fact that oil and water are immiscible liquids i.e. they can not be
dissolved in one another. So how do you mix the two liquids in a food product in
which both are essential ingredients? Well, with the use of emulsifying and stabilizing
agents. What are these substances? Let us find out.

Substances which are capable of facilitating a uniform dispersion of oils and fats in
aqueous media, or vice versa, and / or stabilizing such emulsions are known as
emulsifying and stabilizing agents. Such substances are widely used in the commercial
production of bread, confectionery, ice cream, chocolate and soft drinks. A long list
of these substances is permitted to be added to food products in India. These substances
include:
Agar, alginic acid, calcium and sodium alginates, carrageenan, edible gums (such as
guar, karaya, arabic, carobean, furcellaran, tragacanth, gum ghatti), dextrin, sorbitol,
pectin, sodium and calcium pectate, sodium citrate, sodium phosphates, sodium tartrate,
calcium lactate, lecithin, albumin, gelatin, quillaila, modified starches, hydrolysed
proteins, monoglycerides or diglycerides of fatty acids, synthetic lecithin, propylene
glycol stearate, propylene glycol alginate, methyl ethyl cellulose, methyl cellulose,
sodium carboxy- methyl cellulose, stearyl tartaric acid, esters of monoglycerides and
diglycerides of fatty acids, monostearin sodium sulphoacetate, sorbitan esters of fatty
acids or in combination, poly-oxy-ethylene sorbitan monostearate sodium stearoyl-2-
lactylate and calcium stearoyl-2-lactylate, polyglycerol esters of fatty acids and
polyglycerol ester of interesterified ricinoleic acid, glycerol esters of wood resins
166 (Ester Gum).
No emulsifying or stabilizing agent can be used in any food except where the use of Food Additives
emulsifying or stabilizing agent is specifically permitted under the Food Safety and
Standard Regulation 2011. Polyglycerol esters of fatty acids and polyglycerol ester of
interesterified ricinoleic acid may be used in bakery products and in chocolate to the
extent of 0.2 per cent by weight. Diacetyl tartaric acid, esters of mono and diglycerides
and sucroglycerides may be used in bread and cakes.
The following emulsifying or stabilizing agents are not permitted for use in milk and
cream, viz. monoglycerides or diglycerides of fatty acids, synthetic lecithin, propylene
glycol stearate, propylene glycol alginate, methyl ethyl cellulose, methyl cellulose,
sodium carboxymethyl cellulose, stearyl tartaric acid, esters of monoglycerides and
diglycerides of fatty acids, monostearin sodium sulphoacetate, sorbitan esters of fatty
acids or in combination.
Let us know more about some of the commonly used stabilizers. Modified starches
are being used the world over by the food processing industry as thickeners, binders
and stabilizers. These starches contribute in making our sauces thick in consistency,
potato chips crisp and giving that special smooth texture to the puddings. According
to the Food Safety and Standards (Food Product Standards and Food Additives)
Regulations, 2011, these starches are permitted in baked foods, confectionery, snacks,
flavours, some dairy products, glazes, icings, gravies, sauces, soups and fruit beverages
up to a maximum concentration of 0.5 per cent by weight.
Gums derived from plants and seaweeds have been in use for thousands of years. You
may recall reading about these gums in the Principles of Food Science Course Unit
2. In India gums have traditionally been used in the preparation of ladoos, a sweet
preparation. Gums, you may recall reading, are obtained from various sources. Gum
arabica, karaya and ghatti are tree exudates, guar gum, cassia gum and konjac mannan
are seed and root gums, pectin is obtained from the peel of fruits, sodium carboxymethyl
cellulose are obtained from cellulose pulp, gellan gum and xanthan gums are microbial
gums, whereas, agar, alginate are seaweed extracts. Gums are widely used in various
food products owing to the different properties they possess. They are used as a
thickening agent in jams, gravies and sauces, and as a gelling agent in pudding
desserts, as an encapsulating agent in stabilizing flavours. Pectin, sodium alginate,
calcium alginate, alginic acid and propylene glycol alginate are permitted as additives
in fruit products.
Next, let us move on to anti-caking agents. What are these and what is their role as
additives? Let us find out.

7.4.6 Anti-caking Agents

We have all faced the problem of trying to take salt out of the salt shaker on the dining
table. Moisture in the air tends to make the salt lumpy and then no matter how
vigorously you shake, the salt simply refuses to flow out. How can we prevent this?
Yes, with the use of anti-caking substances. Anti-caking substances are anhydrous
substances that can pick up moisture without themselves becoming wet and these are
added to products such as table salt and dry mixes (soup powder, garlic and onion
powder, fruit powder) to a maximum level of 2 per cent. You must have seen
advertisements of free flowing salt where the manufacturers claim that their salt does
not form lumps. Such salt has anti-caking agents added to it in order to have this “free
flowing” property. The anti-caking agents permitted for use in India include:
a) carbonates of calcium and magnesium
b) phosphates of calcium and magnesium
c) silicates of calcium, magnesium, aluminium or sodium or silicon dioxide
d) myristates, palmitates or stearates of aluminium, ammonium, and
e) calcium, potassium or sodium. 167
Food Microbiology and In addition, calcium, potassium or sodium ferrocyanide may also be used as anti-
Safety caking agents in common salt, iodized salt and iron fortified salt in quantity not
exceeding 10 mg/kg singly or in combination expressed as ferrocyanide.

Another class of food additive that is commonly used in variety of foods is sequestrants.
Let us get to know about them.

7.4.7 Sequestrants
Sequestrants are substances that complex with transition metal ions like copper, iron,
cobalt and nickel. These metals are powerful catalysts in the auto-oxidation processes
and their binding helps in eliminating/ retarding the oxidative breakdown of foods
which would otherwise result in decolourisation, rancidity and production of an off
taste in the food product. Addition of sequestering agents is permitted in a specified
list of foods only. Some examples of commonly used sequestering agents are citric
acid, phosphoric acid, tartaric acid, ethylene diamine tetra acetate (EDTA) etc. As per
FSS Regulation 2011, EDTA may be used to the extent of 250mg/kg maximum in
canned shrimps and sodiumhexa meta phosphate to be used by maximum of 1000
ppm in carbonated water and thermally processed fruit beverages.
Next, we shall have a look at the buffering agents.

7.4.8 Buffering Agents (Acids, Bases and Salts)

Buffering agents are materials used to counter acidic and alkaline changes during
storage or processing of the food, thus improving the flavour and increasing the
stability of foods. These agents are also permitted to be added in limited quantities to
only specific foods in India. Some examples of buffering agents include – acetic acid
used in beverages and soft drinks, calcium oxide in specified dairy products, ammonium
phosphate monobasic added as a bread improver in flour, ammonium carbonate as a
leavening agent for baked foods and confectioneries, citric acid, malic acid, DL lactic
acid and L (+) tartaric acid as acidulants in miscellaneous foods.
Anti-foaming agents are the next type of food additives about which we shall study.
As the name suggests, these are the agents which retard foam formation. Let us get
to know about them.

7.4.9 Anti-foaming Agents

While deep fat frying you must have noticed that some oils, especially, unrefined oils
like mustard oil tend to produce a lot of foam. The anti-foaming agents are added to
retard deteriorative changes and foaming height during heating of edible oils and fats.
In India, dimethyl polysiloxane may be used as anti-foaming agent in edible oils and
fats for deep fat frying upto a maximum limit of 10 ppm.
The last category in food additives is sweetening agents. We all are aware of what
these are. Let us get to know little more about them.

7.4.10 Sweetening Agents

Sweeteners are such a common ingredient of different dishes and food items that you
may find it surprising to see them listed as a food additive. There are three types of
sweeteners based on the calorific value (the number of calories obtained per gram of
the sweetener). They can be classified as calorie sweeteners, low calorie sweeteners
and non-calorie sweeteners (which containe little or no calories). Let us have a look
at each of these.
Calorie sweeteners
These sweeteners are substances which provide not only sweet taste but also contribute
168 4 calories per gram of substance. Common natural sweeteners that are used in foods
are cane sugar, glucose syrup, jaggery, honey, khandsari sugar, dextrose, invert sugar Food Additives
or golden syrup and icing sugar. From the nutritional point of view, the increasing
incidence of diabetes and obesity among population groups should caution us against
excessive use of caloric sweeteners. These sweeteners have also been associated with
dental problems like caries and gum disorders.
Low-calorie sweeteners
These substances are relatively less sweet than sucrose (sugar) and provide energy
between 1 and 3 calories per gram. Examples of these sweeteners include sugar
alcohols, also known as polyols (xylitol, sorbitol, mannitol, etc.) These are known to
occur naturally in a number of fruits and vegetables but are more often manufactured
for use on a commercial scale. Use of polyols not only aids diet control by reducing
the calorie intake, but also these do not cause dental caries. In food processing, they
impart special properties to products, improving their texture and stability.
Non-calorie sweeteners
These may be natural in origin or synthetic (artificially prepared). Natural non- calorie
sweeteners include a variety of proteins which are found in some tropical plants and
fruits viz. miraculin, monellin and thaumatin. These sweeteners have yet to be
thoroughly evaluated for their safety. Besides, it has to be economically viable to
produce these commercially. Synthetic high intensity sweeteners are more popular.
Some are also permitted for use in India. They are called intense because they are
required in very small quantities. You must have seen diabetics or those on a weight
reducing diet consuming these artificial/intense sweeteners as they provide sweetness
to the food to which they are added but do not give any calories. These sweeteners
also do not cause dental caries. Saccharin, aspartame, acesulfame potassium, sucralose
and Neotame are the commonly used artificial/intense sweeteners in India. They are
also sold as table-top sweeteners for you to add to tea, coffee, milk etc. instead of
sugar. In addition, the use of these artificial sweeteners is permitted in a limited number
of foods as highlighted in Table 7.4.
Table 7.4: Food items to which the artificial sweeteners can be added
Sl No Name of Artificial Article of Food Maximum Limit of
Sweetener Artificial Sweetener
(1) (2) (3) (4)
1. Saccharin Sodium Carbonated Water 100 ppm
-do- Soft Drink Concentrate * l00 ppm
-do- Supari 4000 ppm
-do- Pan Masala 8000 ppm
-do- Pan Flavouring Material 8 Per cent
2. Aspartame Carbonated water 700 ppm
(methyl ester) Soft drink concentrate *700 ppm
Jam/Jellies 1000 ppm
Bread & Biscuits 2200 ppm
Tradional Sweets 200 ppm
3. Acesulfame Carbonated water 300 ppm
potassium Bread. Biscuit, Cakes 1000 ppm
Traditonal Sweets 500 ppm
(Milk products based):
Halwa, Mysore Pak, Peda
Burfi etc.
4. Sucralose Carbonated water 300 ppm
Biscuits, Bread and Pastries 750 ppm
Ice creams/Kulfi/ 400 ppm
dried ice cream mixes
Chocolate 800 ppm
169
Food Microbiology and
Safety Yogurt 300 ppm
Jellies, Jam and marmalades 450 ppm
Confectionary 1,500 ppm
Chewing gum 1250 ppm
Traditional Sweets 750 ppm
Frozen desserts 400 ppm
5. Neotame Carbonated water 33 ppm
Self drink concentrates *33 ppm

Note: Pan flavouring material refers to the flavouring agents permitted for human consumption
to be used for pan.
*Maximum limit of artificial sweetener in soft drink concentrate shall be as in
reconstituted beverage or in final beverage for consumption. Soft drink concentrate
label shall give clear instruction for reconstitution of products for making final beverage.
Both aspartame and acesulfame K are about 200 times sweeter than sucrose, while
saccharin is 300 times sweeter. Acesulfame K is heat resistant and, therefore, suitable
for cooking. Saccharin is one of the oldest sweeteners in use today. It was at one time
implicated as a cancer-causing chemical, however, scientific studies have now shown
it to be safe.
Addition of artificial sweeteners to foods has to be declared on the label. Every
package of aspartame (methyl ester), acesulfame-K and saccharin sodium marketed as
table-top sweetener and every package of carbonated water/synthetic soft drink
concentrate containing either of these artificial sweeteners and every advertisement
for such table top sweetener or such carbonated water / synthetic soft drink concentrate
shall carry the following label:
Contains…………. (name of artificial
sweetener)
Not recommended for children

Packages of aspartame (methyl ester) marketed as table-top sweeteners and every

package of food containing aspartame, and the advertisement for such table-top
sweetener and food shall also carry the following label:

Not for Phenylketonurics

Look at Figure 7.6, which illustrates such a label. You may be wondering, why the
label should caution not for phenylketonurics. This is because aspartame upon digestion
breaks down into its constituent amino acids – aspartic acid and phenylalanine.
Phenylketonuria is a hereditary defect which affects the way in which the body breaks
down phenylalanine, which in turn leads to concentration of toxic metabolites in the
nervous system causing brain damage. Hence, it is dangerous for people suffering
from this disease to consume this sweetener.

170 Figure 7.6: Label showing table-top sweetener

Sucralose is a relatively new synthetic intense sweetener used in high temperature Food Additives
cooking like baking. It is used in frozen dairy desserts, gelatin, chewing gum, baked
good and beverages. It is derived from ordinary sugar by selective treatment resulting
in a product which is 600 times sweeter than sugar. Sucralose does not break down
in the body and it is poorly absorbed in humans. Saccharine, on the other hand, is
absorbed by the body and then excreted unchanged by the kidneys. FSSAI recommends
the maximum permitted level of sucralose as given in the Table 7.4
Finally, let us look at some other additives also used.

7.4.11 Other Additives

Enzymes play important roles in various aspects of food processing. They are mainly
used in the industry to split carbohydrates, proteins and lipids. A large number of food
processing industries make use of enzymes namely for cheese production, making of
bread, crackers, chocolates, soya sauce, tenderizing meat etc.
Leavening agents are what make fluffy pastries, spongy cakes and breads and crisp
biscuits possible. The term leavening refers to introduction of a gas (generally carbon
dioxide) in the batter or dough leading to its expansion. A variety of chemical leavening
agents are in use today to improve the appearance, texture and taste of foods. Yeast
was traditionally used as a leavening agent. The principle disadvantage in its use is
that the fermentation process is slightly difficult to control and at times can lead to
undesirable flavours. Chemical leavening agents like baking soda (sodium bicarbonate)
do not have this problem. The vast majority of chemical leavening systems are based
on the reaction of an acid with sodium bicarbonate to release the carbon dioxide.
There are a number of acids which might be used and they differ in the speed at which
they release the leavening gas. Examples include Ammonium bicarbonate and
ammonium carbonate.
Check Your Progress Exercise 2
1) What do you understand by the term ‘functional role’ of additives? Give any
five functional roles of food additive.
...........................................................................................................................
...........................................................................................................................
2) Give examples of the following:
a) any two antioxidants that can be added to edible oil in India.
..................................................................................................................
..................................................................................................................
b) two classes of preservatives which can be added to prevent spoilage of
foods.
..................................................................................................................
..................................................................................................................
3) Why are artificial sweeteners also referred to as intense sweeteners? Name
the intense sweeteners permitted for use in India.
............................................................................................................................
............................................................................................................................
............................................................................................................................
4) Which food additive can be added to salt to make it “free flowing”?
............................................................................................................................
............................................................................................................................ 171
Food Microbiology and In this unit we have so far learnt about the different additives and their uses in the
Safety food. How safe are these additives, particularly when we consume foods containing
these additives regularly? Let us find out.

7.5 SAFETY ISSUES

Did you know that some of the foods that we (especially children) eat almost daily
like biscuits, bread, sugar confectionery, chewing gum, carbonated beverages and fruit
squashes and syrups have a large number of food additives? Biscuits may have up to
12 additives and bread up to 9. How safe is it to consume so many additives on a daily
basis?
A large number of substances in use today as food additives are “generally recognized
as safe” or GRAS substances. GRAS substances are those substances whose use is
generally recognized by experts as safe, based on their extensive history of use in food
or based on published scientific evidence. Salt, sugar, spices and vitamins are classified
as GRAS substances, along with several hundred other substances. In deciding whether
an additive should be approved for use, the regulatory authority considers the
composition and properties of the substance, the amount likely to be consumed, its
probable long-term effects and various safety factors. Absolute safety of any substance
can never be proven. Therefore, it must be determined if the additive is safe under the
proposed conditions of use, based on the best scientific knowledge available. If an
additive is approved, regulations determine the types of foods in which it can be used,
the maximum amounts to be used and how it should be identified on food labels.
Although most food additives are considered to be without any potential adverse
effects, there have been problems concerning the safety of some of these chemicals.
The safety of the antioxidant BHA, for instance, has been questioned in light of the
fact that its consumption leads to cancer in rodents (rats, mice). The preservatives
such as benzoic acid and sulphites have been associated with allergies. A small segment
of the population has been found to develop hives, nausea, diarrhoea, shortness of
breath or even fatal shock after consuming sulphites. This is true especially for the
sensitive asthmatics, who may develop an allergic response at high levels of intake.
Nitrites, on the other hand, can form cancer-causing nitrosamines in the foods in
which they are added as preservatives. Monosodium glutamate (MSG) intake of 1.5
g or more can result in acute illness characterized by burning or tingling sensation on
the face, neck and head, tightness, stiffness or pressure in the chest and facial muscles.
This is known as the “Chinese Restaurant Syndrome” because these symptoms have
been seen in people who had consumed Chinese food. In the 1970’s, a theory linking
additives to childhood hyperactivity was popularised. Well-controlled studies conducted
since have however produced no evidence that food additives can cause hyperactivity
or learning disabilities in children.
As we have seen earlier, the permitted colours are also not totally safe. High levels
of erythrosine intake have been associated with thyroid tumours. Ponceau 4R, tartrazine
and sunset yellow FCF have provoked allergic reactions in several individuals even
at low levels of intake. The allergic responses vary from rashes to swelling and
worsening of the condition of patients with asthma. The incidence of tartrazine
sensitivity appears to be higher in asthmatics. Persons who are sensitive to aspirin
may also be sensitive to tartrazine and hence should avoid foods and even medicines
having this yellow dye. Among the permitted food colours, tartrazine is the most
frequently reported to be associated with irritability, restlessness and sleep disturbance
in some young children. Allergic reactions have also been seen in some people who
consumed foods to which natural colours like annatto and carmine had been added.
So, the general rule that all that is natural is safe, does not work.
The rule, therefore, is that one should choose foods that are free of additives or at least
172 select those brands of processed foods which have a minimum number of additives.
Foods with artificial or synthetic colours and class II preservatives should specially Food Additives
be avoided. We have learnt above that, the label of the food product declares the
presence of the additives used in the product. Hence only properly labelled foods
should be selected. All additives should be subject to an ongoing safety review as
scientific understanding and methods of testing continue to improve. In fact, a
monitoring system should be set up which investigates all complaints by individuals
or their physicians that are believed to be related to specific foods, food additives or
vitamin and mineral supplements.
The safety of food additives is evaluated at an international level through the Joint
Expert Committee, from the Food and Agriculture Organization (FAO) and the World
Health Organization (WHO), on Food Additives (JECFA). Assessments are based on
reviews of all available toxicological data in both humans and animal models. From
the available data, the maximum level of additive that has no demonstrable toxic
effect is determined. This is called the “no-observed-adverse-effect level” (NOAEL)
and is used to determine the “Acceptable Daily Intake” (ADI) for each food additive.
The ADI provides a large safety margin and is the amount of a food additive that can
be consumed daily over a lifetime without any adverse effect on health. We will learn
more about the ADI later in Unit 12.
The Codex Alimentarius Commission, a joint FAO/WHO activity which develops
guidelines for food safety globally, is also drawing up new “General Standards for
Food Additives” (GSFA), with the aim of establishing a harmonized, workable and
indisputable international standard for world trade. Only those additives that have
been evaluated by the JECFA are included.
In the Indian context, a list of food products and additives which are under mandatory
certification of Food Safety and Standard (Food Product Standards and Food Additives)
Regulation, 2011 has been provided. The complete detail about the use of Food
additives in Food products specified under the Regulation can be downloaded from
the website fssai.gov.in/home/fss-legislations/fss-regulations.html.
Thanks to strict regulation and thorough testing, food additives can be considered safe
components in our diet that are contributing to the rapid evolution of the food supply
in Europe and throughout the world.

Check Your Progress Exercise 3

1) Which food additive is implicated in causing the classical symptoms of the
“Chinese Restaurant Syndrome”? How will you know whether this food
additive is present in a food item?
...........................................................................................................................
...........................................................................................................................
...........................................................................................................................
...........................................................................................................................

2) Discuss the importance of reading the label of a processed food item before
consuming it.
...........................................................................................................................
...........................................................................................................................
...........................................................................................................................
...........................................................................................................................
...........................................................................................................................
173
Food Microbiology and
Safety 7.6 LET US SUM UP

This unit focused on food additives and their utility in foods. The use of various food
additives has increased with the growth in the food processing industry. Additives
have been used for many years to preserve, flavour, blend, thicken and colour foods.
We learnt that additives help assure the availability of wholesome, appetizing and
affordable foods that meet consumer demands from season to season. However, it is
important to make sure that each substance is safe at its intended levels of use before
it may be added to foods.

We learnt that food additives are classified based on their function in food, i.e. the
purpose for which the additive has been incorporated in the food. The various classes
of food additives can thus be listed as – antioxidants, preservatives, food colours, food
flavours, emulsifiers and stabilizers, anti-caking agents, sequestrants, acid, bases and
buffers, anti-foaming agents, sweeteners, enzymes and leavening agents. Further, the
functional role of each of these additives has been discussed in this unit. In India the
Food Safety and Standards (Food product standard and Food Additives) Regulations,
2011 governs the food additive that can be used, the foods to which it can be added
and the quantity in which it can be added.

Finally the unit highlighted the safety issues linked with additivies. Although most
additives are generally regarded as safe for consumption, some of them may cause
problems especially in sensitive individuals. Hence, in general, consumers should try
to choose food products with a minimum number of additives. This can be achieved
by reading the label of a processed food item before consuming it.

7.7 GLOSSARY

Aqueous : containing water

Anhydrous : without water or moisture, dry.
Anti-caking substances : anhydrous substances that can pick up moisture
without themselves becoming wet and these are added
to products to prevent the particles from forming
lumps.
Anti-foaming agents : added to retard deteriorative changes and foaming
height during heating of edible oils and fats.
Antioxidants : substances which when added to foods retard or
inhibit oxidation reactions.
Buffering agents : materials used to counter acidic and alkaline changes
during storage or processing of the food, thus
improving the flavour and increasing the stability of
foods.
Dispersion : to distribute uniformly in a medium.
Emulsifying and : substances which are capable of facilitating a
Stabilizing agents uniform dispersion of oils and fats in aqueous media,
or vice versa, and/ or stabilizing such emulsions.
Emulsion : a fine dispersion of one liquid in another.
Leavening Agent : substance added to dough to make it ferment and
rise.

174
Preservatives : substances which when added to food retard, inhibit Food Additives
or arrest the activity of microorganisms.
Rancidity : having a disagreeable smell or taste from partial
decomposition, especially of a fatty substance.
Residue : what is left over or remains.
Sensory quality : that which appeals to the senses, viz. taste, sight,
smell, texture.
Sequestrants : substances that bind with transition metal ions and
thus help in eliminating/retarding the oxidative
breakdown of foods.
Taints : spots or traces of decay or decomposition.

7.8 ANSWERS TO CHECK YOUR PROGRESS

EXERCISES

Check Your Progress Exercise 1

1) A food additive may be defined as any substance or a mixture of substances,
other than basic foodstuff, which is present in food as a result of any aspect of
production, processing, storage or packaging. The term does not include chance
contaminants which might unknowingly enter our food; its usage is restricted to
substances added intentionally to foods.
2) Additives are added to foods to maintain product consistency, improve or maintain
nutritional value, maintain palatability and wholesomeness, provide leavening or
control acidity/alkalinity and enhance flavour or impart desired colour.
3) If a substance is added to a food for a specific purpose in that food, it is referred
to as a direct additive. For example, the low-calorie sweetener aspartame, which
is used in beverages, is considered a direct additive. Indirect food additives are
those that become part of the food in trace amounts due to its packaging, storage
or other handling. For instance, minute amounts of additives coated on packaging
substances may find their way into foods during storage.
4) Additives use in raw materials or ingredients may find their way into the finished
food product. This is referred to as carry over principle.
Check Your Progress Exercise 2
1) Functional role of additives refers to any property aside from the nutritional
attributes that influence usefulness of ingredients in the food. The functional role
of food additives are tabulated as follows:

Functional classes Definition Sub-classes

(for labelling (Technological functions)
purposes)
1. Acid Increases the acidity and/or Acidifer
alkalinity of a food
2. Acidity regulator Alters or controls the acidity or Acid, alkali, base, buffer,
alkalinity of a food buffering agent, pH adjusting
agent
3. Anticaking agent Reduces the tendency of particles Anticacking agent, antistick
of food to adhere to one another agency, drying agent, dusting
powder, release agent
4. Antifoaming agent Prevents or reduces foaming Antifoaming agent
antioxidant, antioxidant synergist
175
Food Microbiology and
Safety 5. Antioxidant Prolongs the shelf-life of foods Antioxidant, antioxidant
by protecting against deterioration synergist, sequestrant
caused by oxidation, such as fat
rancidity and colour changes

2) a) Ethyl gallate and butylated hydroxyanisole (BHA) are the two antioxidants
that can be added to edible oil in India.
b) Class I preservatives – salt, sugar, spices, vinegar.

Class II preservatives – benzoic acid and its salts, sulphur dioxide, nitrates
and nitrites.

3) Artificial sweetness are called intense sweetness because they are required in
very small quantities (say a drop or a small tablet) to produce the same sweetness
as a larger quantity (say a teaspoonful) of a natural sweetener like sugar. Examples
of artificial sweeteners are saccharine and aspartame.

4) Anti-caking agent can be added to salt to make it free flowing e.g. Silicon
dioxide.

Check Your Progress Exercise 3

1) Monosodium glutamate is implicated in causing the classical symptoms of the

Chinese Restaurant Syndrome. The label of the food product can be checked if
it has been used as a food additive.

2) The label of the processed food item gives us important information about the
kind of additives that have been used in the food product. Although most food
additives are considered to be relatively safe, some can be problematic and cause
allergic reactions. So if one is trying to avoid a particular food additive e.g.
artificial food colours or class II preservatives, a thorough scrutiny of the food
label is a good practice.

176