food additives (elenka maam

Food AdditivesPresented by…..1. Steve Pereira2. Sheldon Pereira3. Warren Pereira4. Sunil Poojari5. Tristen Pereira

INTRODUCTIONFood additives are substances added

to products to perform specific technological functions.

These functions include preserving, i.e. increasing shelf-life or inhibiting the growth of pathogens, or adding colouring and flavouring to food for interest and variety.

DEFINITIONAny substance, the intend use of it results directly

or indirectly, In its it’s becoming a component of or otherwise affecting the characteristic of any food and which is safe under the condition of it’s use.

Definition by FAO & WHO: “Food additives are the non-nutritive substance added intentionally to the food or storage properties”

TYPE OF ADDITIVES Additives may be:Natural : found naturally, such as extracts from beetroot

juice (E162), 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, such as nisin (E234), used as a preservative in some dairy products and in semolina and tapioca puddings.

INCIDENTAL ADDITIVESIncidental additives are also called

as Accidental additives.They are present in very small

amount in actual food product.Usually they are the products which

get absorbed in the food during growth period or processing.

Pesticides, Insecticides, Antibiotics and Growth regulators.

FLAVOUR AND THE FLAVOUR ENHANCERSFlavour enhancers bring out the flavour in

foods without imparting a flavour of their own.

For example in some soups, sauces and sausages.

There are more than 2100 flavour and flavour enhancers coming from natural and synthetic origin

NATURAL AND SYNTHETIC FLAVOUR ENHANCERSNatural Enhancers : 1)Most of the spices, herbs,

roots, oils and extracts of some part of plants are used as natural flavours.

2)It is very difficult to store them. 3)Their capacity to enhance the flavours is not uniform

(contd…)Synthetic Enhancers: 1)As natural enhancers

were expensive, there was a need to replace them by synthetic ones

2)Esters, Aldehydes, Ketones, Alcohols, are developed f flavour enhancers 3)For eg. One synthetic scotch flavour is composed of o more than two hundred different alcohols

AJINOMOTOMSG(mono-sodium-glutamate) a.k.a

Ajinomoto is the most controversial flavour used in food industry.

It is made up of Sea weeds & Soybean.

COLOURING AGENTSThe colour of the food helps in judging the

quality of food It does not add any nutritive value, but help

to make the food look attractiveThe natural colour of the food get destroyed

while cooking, because of this colouring agents are added

There are two types of colouring arents: 1) Natural colouring agents & 2) Synthetic colouring agents

NATURAL & SYNTHETIC COLOURING AGENTS

Natural colouring : 1)Originally, a number of natural food colouring agents are extracted from seeds, flowers, leaves.

2)Some natural agents are also extracted from Insects. 3)eg: Turmeric, Carrots, Saffron.

(contd….)Synthetic Colouring Agents: 1) Synthetic

colouring agents are used very frequently 2)They are much cheaper , uniform in colouring food. 3)Pulses, cereals, ready to make jelly mixtures, etc are s some food where synthetic colouring agent is used 4)The use of synthetic colouring has been restricted b by by the law in India as it contains harmful component like coal tar

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