FOOD ADDITIVES

FOOD ADDITIVES

Food additives is a substances that use in preparation, packing and storing for giving colour,density and strength to food.

Rules Of Using Food Additives

1.Given substances are allowed in thecountry’s legal regulations additives usedthe production of food.

2.Additives is permitted according topredetermined criteria of purity.

3.Food additives can not be used to fixdamaged food.

What is E ?

If allowed to use a food additive in the EuropeanUnion , given it an E number.

Letter E symbolize to European Union.

There are more than 8000 food additives.

Only 350-400 food additives have E number.

Classification According To E.U.

COLOURS•Artificial colours•Natural colours

SWEETENERS•Artificial Sweeteners•Natural Sweeterners

OTHER ADDITIVES•Acidity Regulators• Emulsifiers•Anticaking Agents•Antioxidants• Enzyms•Gelling Agents-Tickeners•Coating Agents• Flavor Enhancement

COLORS

COLORS

Food coloring, or color additive, is any dye, pigment orsubstance that imparts color when it is added to food or drink.

Coloring agents are usually located between E100 -E200.•Artificial colours:

Artificial colors are not found in nature. They are produced by chemical synthesis.

Coal is typically used as the starting material .

E CODE NAME COLOUR EFFECT-USES

E128 RED 2G REDİncrease asthma symptoms. Use in meatand milk production.

E133 BRİLLANT BLUE FCF BLUERarely alergic reaction occurs. Use in ice-cream.

E142 BRİLLANT GREEN

BS

GREENAlergy and anemia can occur. Use in canned peas, mint jelly and sauces.

E102 TARTRAZINE YELLOWThe combination of the benzoate andtartrazine can cause disease seen in children ADHD. Use in pudding, cake, marzipan, yoghurt.

E154 BROWN FK BROWNİts use is limitted because it can showmutagenic effects. Use in dried fish,smoked fish and chips.

COLORS

•Natural Colours: Natural coloring agents are pigments which areobtained from microbial, vegetable and animalsources.

PROPERTIES:•Weak stability

•Limitted colour range

•pH and heat effect

Organic colour

İnorganic colour

NATURAL COLOUR

COLOURS

•Organic colours:

E CODE NAME COLOUR OBTAINED-USES

E120 CARMINE REDCochineal. Marmalade andjelly sweet

E140 CHLOROPHYLLS GREEN Grass and Nettles

E160a(i) CAROTENES YELLOW-ORANGECarrot and anatto plant

E163 ANTHOCYANINS RED-PURPLE Black berry and flowersUse in fruit puree, alcoholic and non-alcoholic beverages,vinegar

E153 HERBAL KARBON BLACKCharcoal, bones, meat, blood, various fats oils and resins

COLOURS

•Inorganic colours:

oE171( TITANIUMDIOXIDE)

oE172 (IRON OXIDE)

oE173 (ALUMINIUM)

oE174 (SILVER)

oE175 (GOLD)

•They are often used togive bright colours.

SWEETENERS

SWEETENERS

•A sugar substitute is a food additive that duplicates theeffect of sugar in taste, usually with less food energy. Somesugar substitues are natural and some are synthetic.

•Natural sweeteners:Typically chemicals are separated from the plant. Some of these substances can be used instead of sugar even though they contain less energy than that of the same weight sweeter than sugar.

SWEETENERS

•Sorbitol (Glucitol): It can be obtained by reduction of glucose, changing the aldehyde group to a hydroxyl group. Most sorbitol is from corn syrup, but it is also found in apples, pears, peaches, and prunes. E code is 420.

SWEETENERS

•Stevia (Genus): Extracted from the leaves of the plant species Stevia rebaudiana. Stevia's taste has a slower onset and longer duration than duration than that of sugar, and some of its extracts may have a bitter licorice-like aftertaste at high concentrations.

SWEETENERS

•Glycerol (Glycerine): is a simple sugar alcohol compound. It is a colorless, odorless, viscous liquid that is widely used in drug formulations.

• In food and beverages, glycerol serves as a humectant, solvent, and sweetener, and may help preserve foods. E code is 422.

SWEETENERS

•Others Natural Sweeteners;

Xylitol (E967)Lactitol (E966)Maltitol (E965)Isomalt (E953)Thaumatin (E957)

SWEETENERS

•Artificial Sweeteners: They are obtained in the laboratory bysynthesizing like natural sweetener agent.

•Usually contains zero or near zero amount energy (calories).

• Aspartame: is an artificial, non-saccharide sweetener used as a sugar substitute in some foods and beverages. Aspartame is approximately 200 times sweeter than sucrose (table sugar). E 951.

SWEETENERS

•Acesulfame potassium: It is a low calorie sweeternerand knows organic syhntetic salt.

•It is used in the food during the cooking or baking.

•Uses: Gum, beverage, dry beverage mixes, gelatinpuddings and cream.

SWEETENERS

•Saccharin: Is an artificial sweetener with effectively no food energy which is approximately 300 times as sucrose or table sugar, but has a bitter or especially at high concentrations. It is used to sweeten products such as drinks, candies, cookies, medicines, toothpaste.E number is 954.

SWEETENERS

•Other artificial sweeterners:

Cyclamate (E952)Neohesperidine dihydrochalconeSucralose (E955)

OTHER ADDITIVES

•Acidity Regulators: Inability to control the pHcan cause growth of bacteria that couldhealth.So we need to use acidity regulator in food product.

•Some of acidity regulators;

E CODE NAME USES

E260 ACETIC ACID butter, margarine, curry powder, cooking oil, processedcheese

E263 CALCIUM ACETATE packed sweets

E270 LACTIC ACID cheese ,milk, meat, sauces and drinks

E296 MALIC ACID konserve meyve, sebzeler ve bakliyat, reçeller, marmelatlar, donmuş sebzeler

E297 FUMARIC ACID bread, fruit drinks, turta dolguları,wine jam, marmalade

E330 CITRIC ACID fruit and vegetable (especially lemon and linden) non-alcoholic beverages

E334 TARTARIC ACID bakery products, candy

EMULSIFIERS

EMULSIFIERS

•Mixing two substances, such as oil -in-water emulsifier to each other is called externally added agent to get a homogeneous appearance.

•What are the benefits of emulsifiers used in food products?

1. Strengthens the internal structure of the Increases the consistency of the product,

2. Increases the consistency of the product,

3. According to product fluency, shape,

4. Extend the shelf life of the product.

EMULSIFIERS

EMULSIFIERS

•Some common applications of emulsifiers;

•Bread: It is possible to make bread emulsifiers but the result is often dry, low and easily stales. There are two types of used in bread: dough strengtheners (e.g. tartaric acid esters (E472e) and sodium stearoyl-2-lactylate (E481, E482)) and softeners (e.g. mono- and di-glycerides (E471)).

EMULSIFIERS

•Ice-cream: Ice-cream is one of the most complex foods we encounter; both a foam and an emulsion it contains ice crystals and an unfrozen aqueous mix. Emulsifiers are added during the freezing process, to promote a smoother texture and ensure the ice-cream not melt rapidly after serving. They also improve freeze-stability. Mono and diglycerides of fatty acids (E 471), (E 322) and polysorbates (E 432, E 436) are commonly in ice-cream production. All this applies to other such as sorbet, milkshake, frozen mousse and frozen as well.

EMULSIFIERS

•Margarine: Emulsifiers give margarine the required stability, texture and taste. To ensure that the water are finely dispersed in the oil phase, mono and of fatty acids (E 471) and lecithin (E 322) are widely

•Citric acid esters of mono and diglycerides (E 472c) the margarine from splattering while polyglycerol esters 477) and lactic acid esters make up for the good quality margarine used to bake cakes, for example.

EMULSIFIERS

•Where are the areas of application of emulsifiers ?Salad dressings,Ready soups,Dairy products,Cosmetic and pharmaceutical production,Meat and meat made materials.

ANTICAKING AGENTS

ANTICAKING AGENTS

An anti-caking agent is an additive placed in powdered or granulated materials, such as table salt, to prevent the formation of lumps and provide to easy packaging, transport, and consumption.

The most important anti-caking agents;

ANTICAKING AGENTS

1.E550(Sodium Silicate): It can use in canned products(especially canned peach) and vanilla powder.

2.E551(Silicon Dioxide): It improves clarity in beverages and reventing agglomeration keeping up 120% by weight of moisture.

ANTICAKING AGENTS

3.E533a(ii)(Magnesium Trisilicate): The additive is often employed by fast food chains to absorb fatty acids and remove impurities that form in edible oils during the frying process.

ANTICAKING AGENTS

4.E542 (Edible bone phosphate): Many dried substances contain edible bone phosphate asanticaking agents. It obtained from animal bone,suchas pork and beef. Because of this, some religious groups do not use this item.

ANTIOXIDANTS

ANTIOXIDANTS

• Antioxidants are used for to prevent the effects like bad smell, bitter taste and brownish color which come up when the animal fats, vegetable oil and vitamins are combined with the atmospheric oxygen and free radicals.

ANTIOXIDANTS

• Antioxidants can also be produced in the body or taken from outside.

• Many vegetables and fruits,vegetable oils,white and red meat,fish,cereals,nuts and walnuts are naturalantioxidant source.

• A,C,E vitamins and Selenium are the most importantantioxidants taken from outside.

ANTIOXIDANTS

1. L-Ascorbic Acid (Vitamin C): E code is E300 and molecular formula is C6H8O6. It is obtained from bacterialfermentation of glucose and also is found some vegetablesand fruits such as lemon, orange, kiwi, strawberry,cabbageand artichoke.When meat products,vegetables-fruitproducts and breads is labeled E code,L-ascorbic acid loseVitamin C properties and it uses antioxidant.

ANTIOXIDANTS

• L-Ascorbic acid(Vitamin C)

2. Vitamin E (Tocopherols and Tocotrienols): Vitamin E found in nature 2 form.They are tocopherols andtocotrienols. Vitamin E is the most important cellantioxidant and it can transport cell membrane. Withthis feature,cell can live long time and resfresh itself. Also reduces the progression of the Alzheimer'sdisease.

ANTIOXIDANTS

• Tocopherols: Alpha, beta, gamma and delta formsshow Vitamin E properties. Alpha tocopherols are themost active biologically, but delta tocopherols are themost active as an antioxidant. Tocopherols usuallyobtained from soya, wheat, rice, cottonseed, corn orsynthetic ways.

ANTIOXIDANTS

• E307 (Alpha tocopherol): Especially uses toprevent rancidity of fats.

ANTIOXIDANTS

ANTIOXIDANTS

ENZYMES

• Enzymes,which initate and acelerate biochemicalreactions, are compounds and leaving unchangedfrom reaction.

ENZYMES

• Advantages of using enzyme as food additive;

1. Enzymes are prefered for being natural source. Inlast product,enzymes can not changes to otherproducts and they are found same situtiation.

2. Enzymes show more specific properties. Theiractivities can standardized easily. Also they can not shows adverse reaction.

ENZYMES

3.Enzymes can control shape, rate and time of reaction easily.

4.Effect of enzymes is deactivite in need of that in some reaction.

5.Enzymes can work in neutral pH and room temperature.

ENZYMES

Enzymes in Food Industry

Amylase uses:

• in high recycled syrup and production of grape sugar

• in modification of grain from pre-fired grain.

• in syrup of chocolate for control of viscosity

• in juice,fruit extract and disposing starch from pectin.

ENZYMES

Pectinase uses

• Production and clarifying of juice and wine.

• Process of grape,plum and orange before drying.

• Production of the low methoxyl pectin.

Glucose oxidase-catalyzes uses

• Removing glucose from production of eggs additive.

• Removing oxygen from food and drink.

ENZYMES

Protease uses

• Softing and ripen of fresh meat,

• Modification of for fusing of bread and cracker,

• Production of protein’s hydrolyzate.

• Polishing beer in cold,

• Production and ripen of various cheese.

ENZYMES

Lipase uses

• Occuring aroma in various cheese

• Using in product with containing lipase modifiedbutter.

• Enrichmenting of aroma in product of chocolate andmargarine.

ENZYMES

Catalase

• Removing residual (hydrogen peroxyde) from foodproduct. It is important for food.

Enzymes of Aroma

Aroma compounds of sulphur occurs with enzymeeffect like onion, garlic, mustard and cabbage.

ENZYMES

OTHER ADDITIVES

•Gelling Agents-Tickeners

•E400-E500

•Use of purpose: To obtain the consistency required for food .

GELATİN (CODE:E441)

Gelatin derived from animals such as beef and fish, is a protein.

Used in; yogurt, ice cream, chocolate, candies,jelly.

ALGİNAT

Alginate ;

used as tickener in ice-cream,fruitjuice,cream cheese, dairy products.

•used as gelling agentin jams, puddings

Locust Bean Gum

CODE: E410

Locust Beangum is a tickener.

THE OTHER GELLİNG AGENT AND TİCKENERS

•AGAR AGAR(E406)

•CARRAGEENAN(E407)

•GUAR GAM (E412)

•ARABİC GAM (E414)

•JELLAN GAM (E418)

•Flavour Enhancement

•E600-E700

•A flavouring agent

enhances the flavour

and aroma of food.

OTHER ADDITIVES

VANILLIN

•Vanillin is a flavor.

•It used in ; coffe,tea,cake,sweet,

milk drinks.

MonosodiumGlutamate(MSG) • It used in, canned foods,

sauces, soups, bouillon, salami.

•This article is about the chemical compound. For its use in food, see glutamic acid (flavor).

•BENZALDEHYDE (oil of bitter almond)

•CINNAMALDEHYDE (oil of cinnamon)

•DIALLYL DISULFIDE(oil of garlic)

•METHYL ANTHRANILATE(grape flavoring)

•MENTHOL AND MENTHONE (oil of pepermint)

OTHER FLAVORİNG AGENT

For the application to be effective;1-"Which additive for which food“2-"What dose to which additives“giving the correct answer to the questionis required.

CRİTERİA FOR USE

1.It has suitable pH value for food

2.The solubility of the substance(It must be readily soluble)

3.Specific Antimicrobial Effects

4.It must be non toxic and suitable forapplication.

5.Interaction with each other as additive.

6.It should be economical and pratical to use.

Thanks For Attention…

04-10-512 MERVE AKTAŞ

04-10-534 ZEYNEP TAN

04-10-750 HANDE ŞENYOL

04-11-694 NEVRİYE BARDAKÇI