Food additives

• increased food quality

• legislation

prolonging shelf life

food preservatives

antioxidants

• adjusting aroma and taste

fragrant and taste compounds

alternative sweeteners

acidulants and regulator of acidity

bitter compounds and stimulating compounds

aroma intensificators

compound adjusting colour

colours

bleaching agents

● compound adjusting texture

thickening and gelatinous agents

emulsifiers

compounds enhancing biological value

(nutritional factors, biological supplement)

vitamins

minerals

nutraceutics

other additives

food preservatives

antimicrobial substances prolong shelf life of foods

acids and their derivatives

benzoic acid, benzoates (salts)

sorbic acid, (2E,4E)-2,4-hexadienoic acid, and its salts

parabens (alkyl esters of p-hydroxybenzoic acid)

R=Me, Et, Pr, Hp

other acids

formic

acetic

propionic

lactic

fumaric and other

COOH

CH3COOH

HO COOR

some are classified as acidulantes

OCH3 O

O

CH3

O

alkylenoxides

dialkyldicarbonates

dimethylester (E242) is permitted for wine treatment

R = CH 3

H +

C l -

,

oxiran, R = H

methyloxiran,

+

2-chlorethanol, R = H

2-chlor-1-propanol,

1-chlor-2-propanol,

R = CH 3

R = CH 3

C H 2 C H R

O

C H 2 C H R

C l O H

C H 2 C H R

O H C l

CH3 CH2 O CO

O

OOCH2CH3 C

CO2

NH3

CH2CH3 O C

O

NH2

-diethyldikarbonát ethylkarbamát

oxirane, R=H methyloxirane, R=CH3

2-chloroethanol, R=H 2-chloropropan-1-ol, R=CH3

1-chloropropan-2-ol, R=CH3

antibiotics

● mostly bacteriocins (lactic acid bacteria)

nisin (polypeptide),

(Streptococcus lactis),

natamycin (pimaricin, macrolide)

(S. lactis, Streptomyces natalensis)

enzymes

lysozyme (activity of neuramidase)

fungicides

biphenyl (R=H),

o-phenylphenol (biphenylol), (R=OH),

thiabendazole

R

N

S

N

N

H

inorganic compounds

sulfur dioxide, sulfites

nitrites

boric acid, boritans

NaCl

natural compounds with anti-microbiologically activity

Compound Effect of preservation

Bacteria Yeasts Moulds

benzoic acid ++ +++ +++

esters of 4-hydroxybenzoic acid

++ +++ +++

sorbic acid + +++ +++

SO2 ++ + +

antioxidants

mechanism of activity of primary antioxidants

A-H + R-O-O R-O-O-H + A

natural

● tocopherols

NDGA (nordihydroguaiaretic acid)

ascorbic acid and its derivatives

phenolic acids esters, flavonoids, spice extracts

HO

OH

CH3

CH3

OH

OH

synthetic

● gallates (polar)

phenols (non-polar)

4-hydroxytoluene anisole hydroquinone

OH

OHHO

COOR

OH

CH3

OH

OCH3

OH

OH

BHT BHA

3,5-di-tert. butyl-4-hydroxytoluene 2- or 3-tert. butyl-4-hydroxyanisole

OH

CH3

C(CH3)3(CH3)3C

1

4

35

1

2

3

OH

OCH3

C(CH3)3

OH

OCH3

C(CH3)34

OH

OH

C(CH3)3

TBHQ

2-tert. butyl-1,4-hydroquinone

polar gallates for pure fats

unpolar phenols for emulsions (margarine)

nonvolatile for long-lasting industrial frying

non resorbed for diets

R1 = OH or OCH3

R2 = H or alkyl

carry through effect

OH

CH2

CH3

CH2

CH3

CH2R R

R

CH3 OH

RR

CH

CH3

n

12

fragrant and gustatory compounds (aroma compounds)

origin of fragrant compounds

75% natural

25% synthetic – 99% in nature

1% does not occur in nature

materials oleoresins

extracts, juices, pulps, distillates

essential oils

- absolute

- deterpenated

reconstituted

fresh parts of plants

dried or in other way adjusted parts of plants = drugs

alternative sweeteners

natural (thaumatin, stevioside)

synthetic identical with natural compounds or modified natural compounds (sugar alcohols, neohesperidindihydrochalkon)

synthetic (saccharin)

nutritive (aspartam, monellin) 10 kJ (2.4 kcal)/g

non-nutritive (rest of sweeteners)

according to legislation monosaccharides

disaccharides

sugar alcohols are not additives

synthetic non-nutritive sweeteners

saccharin cyclamate aspartame (USAL)

acesulfame K dulcin sucralose

N

S

OO

O

-Na

+ NH SO3-

Na+

CH2 CH

C

O OCH3

NH C

O

CH NH3+

CH2

C

O O-

N S

O

CH3

O

O

OK+ -

OCH2CH3

NH C NH2

O

O

CH2OH

OH

O

O

OH

Cl

HO

HOClCH2

CH2Cl

sweet proteins

monellin ( Dioscoreophyllum cummiusii, tropical tree)

thaumatin (Thaumatococcus danielli, tropical tree)

sweet peptides

miraculin (Richardella dulcificum, tropical tree)

acidic taste sweet taste

sweetness

sucrose 1.0

lactose 0.25

glucose, sorbitol, glycerol 0.5

cyclamate 30

glycyrrhizin 50

aspartam 150

dulcin (4-Ethoxyphenyl)urea 150-250

stevioside 300

saccharin 240-350

neohesperidin dihydrochalcone 1000

osladin 3000

acidulants and acidity regulators

• acids

acid taste and other properties

antimicrobial effects (propionic acid, acetic acids and other acids)

different taste possibly aroma (succinicacid , acetic acid and other acids)

stabilisers of colours (ascorbic acid, citric acid)

sequestrants (ascorbicacid, citric acid, EDTA, H3PO4) and other acids

influence on texture (citric acid)

suppression of turbidity formation (lactic acid)

acids derivatives

salts (carbonates CO2)

lactones (-gluconolactone)

salts with buffer activity, alkali

increase of meat water-holding capacity

melting salts in cheese technology

olive debittering

fruits and vegetables peeling

bitter and stimulating compounds

organic and inorganic compounds

additives

octaacetylsaccharose

coffeine

quinine

other plant compounds, hops, wormwood: belong to fragrant and taste

compounds (aroma) compounds

non alcoholic drinks 75 mg/l 250 mg/l

alcoholic drinks 300 mg/l necessary amount

N

N

N

N

CH3

O

H3C

O

CH3

O

CH2OCOCH3O

OCOCH3

OCOCH3

CH2OCOCH3

O

OCOCH3

CH2OCOCH3

CH3COO

CH3COO

H

NHO

C

H3CO

N

CH2 CHoktaacetylsacharosa

chinin kofein

octaacetylsaccharose

coffeine quinine

aroma intensificators

natrium-hydrogen glutamate 5´-ribonucleotides

(UMAMI)

R=H IMP inosinic acid (disodium inosinate E631)

R=NH2 GMP guanylic acid (disodium guanylate E627)

post mortem

ATP ADP AMP IMP

COONa

CH2

CH2

CH

COO-NH3

+

O

OH OH

CH2OPO

ONa

ONa

R

OH

N

N

N

N 5

,

6

2

1

3 4

7

89

5

4

3 21

,

, ,,

pork meat: 230 mg/kg Glu 1860 mg/kg IMP 37 mg/kg GMP

substances modifying colour

• natural pigments riboflavin carotenoids -carotene -apo-8´-carotenal canthaxanthin bixin crocetin curcumin betacyans carmine (cochineal) chlorophyllide - Cu (II) caramel natural-identical synthetic pigments synthetic dyes soluble in water 17 CZ soluble in fat 0 CZ, 9 USA

monoazo dyes Amaranth (Victoriarubin) Yellow SY Tartrazine (yellow) Ponceau 4R (cochineal red) diazo dyes Brilant black indigo dyes Indigotine (blue) xanthene dyes Erythrosine (red), contains iodine diaminotriphenylmethane dyes Patent blue

erythrosine azorubine

O

COONa

NaO

I

I I

I

O

SO3Na

OH

N=N

NaO3S

bleaching agents

oxidation or reduction coloured colourless

oxidative agents (with active oxygen or chlorine)

ClO- Cl2

BrO3- ClO2

H2O2 dibenzoylperoxid

reduction agents SO2

HSO3-

O

O

C

O

O

C

thickening, jellying and swelling agents, binders, fillers

consistency, texture

natural

plant polysaccharides (pectin)

algal polysaccharides (agar, alginate, carrageenans)

plant gums (Arabic, tragant)

proteins (gelatin)

natural modified

polysaccharides (starch, cellulose)

modified cellulose

hydrolysed microcrystaline cellulose

parcial hydrolysis by HCl, fibre, low-energy fillers, aroma carrier

derivatised

ethers

carboxymethylcellulose (Na salt)

methylcellulose

hydroxypropylcellulose

thickening, stabilisers of emulsions, ice decelerators

modified starches

transformed (converted, degradated)

polymerised

stabilised

modified by other means

emulsifiers

hydrophobic part

hydrophylic part (anion, cation, amphoteric)

non-ionogenic

ionogenic (anion-active, cation-active)

HLB non-polar = 1

polar = 20

natural

phospholipids (lecithin) ionogenic

monoacylglycerols non-ionogenic

CH2

CH

CH2

O

O

O

C

C

O

O

P

O

O-

O

(CH2)

(CH2)

CH3

CH3

CH2 CH2 N+(CH3)3

m

n

Cholin (main compound)

synthetic

glycerol esters and their derivatives (polyglycerols)

monoacylglycerol esters with lactic acid ethers with ethylenoxide

sorbitan esters Span

1,4-sorbitan ester 1,5-sorbitan ester

Tween

CH2

CH

CH2

O

OH

C

O

R

OH

CH2

CH

CH2

O

OH

O

C

O

C

O

CH

OH

CH3

RCH2

CH

CH2

O

O

O

C

O

(CH2) CH3

(CH2CH2O) H

(CH2CH2O) H

m

n

p

O CH

CH2 O C

O

R

OH

OH

HO

O C

O

RCH2

OHHO

O

OH

saccharose esters

saccharose monoester

hydroxyacids esters

6-monoester of lactic acid trimer

O

OH

CH2OHO

OH

OH

CH2

O

O C

O

R

HOCH2

HO

HO

CH3 CH

O C

O

R

C

O

O CH

CH3

C

O

O CH

CH3

COOH

other additives

• firming

cell walls, fruits and vegetables (CaCl2)

enable formulation of products

carriers of aroma compounds (starch, dextrins, cyclodextrins)

fillers (polysaccharides)

adhesive compounds (starch, dextrins, phosphates)

surface modification agents (waxes)

softening agents (monoacylglycerols, oils)

auxiliary agents

antisintering agent (SiO2)

catalysts (Ni, MeONa)

clarifiers (gelatin, tannin, polyvinylpolypyrrolidone)

turbidity forming agents (gums, oils/Br, citrus peels)

dispersion stabilisers (Arabic gum)

foaming agents (surface active compounds, NO, saponins)

defoaming agents (surface active compounds)

lubricants and releasing agents (starch, MgSiO4)

sequestrants (chelating agents)

packaging gasses

synergists and potentiators

propelants

solvents