Orooj S urriya Isra Mahmood Sidrah Naseem Sammia Rehman Hina Z akir

1. FOOD ADDITIVES OroojSurriya IsraMahmood SidrahNaseem SammiaRehman HinaZakir

2. WHAT ARE FOOD ADDITIVES? • Any substance the intended use of which may reasonably be expected to result in its becoming a component or otherwise affecting the characteristics of any food. • This includes any substance which is used in the production, processing, treatment, packaging, transportation or storage of food.

3. MAIN TYPES • Direct food additives They are the food additives added to a food for a specific purpose in that food, such as: • To provide nutrition • To maintain product quality and freshness • To aid in the processing and preparation of foods • To make foods appealing • Indirect food additives They are the food additives that become part of the food in traces due to its packaging, storage or other handling. They are not used or placed in the food on purpose

4. LABELING AND E-NUMBERS • Government guidelines mostly necessitate that all food ingredients, including direct additives should be listed on the package label by their common names in order of weight. • Each food additive used is assigned a unique number, called the "E numbers", which are basically used in Europe for all approved additives.

5. FOOD ADDITIVES SAFETY When estimating the safety of a substance and whether it should be approved, FDA considers some important factors: • The composition and properties of the substance, • the amount that would typically be consumed, immediate • and long-term health effects. “Only the dose makes the poison”

6. FOOD COLORS

7. WHAT ARE FOOD COLORS • Color is the first notable characteristic of a food. • Food coloring, or color additive, is any dye, pigment or substance that imparts color when it is added to food or drink, in the form of liquids, powders, gels and pastes • Color is a way to identify a food and a way to judge the quality of a food. Color predetermines our expectations of flavor and taste. • WHYYYY?? • offset color loss due to exposure to light, air, temperature extremes, and moisture and storage conditions; • in order to correct natural variations in color; • to improve colors that occur naturally; • and to provide color to colorless foods

8. CLASSIFICATION • Certified colors • They are synthetically produced , they impart a powerful, uniform color, which is less expensive, and blend more easily to create a variation of different food products. For example FD&C Yellow No.6. Certified food colors generally do not add unwanted flavors to foods • Certified color additives are known as dyes or lakes

9. Exempt colors • They are exempt from the certification process. • Exempt colors need to be used at higher amounts as compared to synthetic colors so, they may unexpectedly change the texture, scent, or taste of the food. • They are less stable, causing the food at times to be undesirable to the consumer. • Exempt colors are often duller, more pastel, and more easily affected by the food matrix, pH, salts, vitamins, flavors, and other factors. • They are also more likely to be contaminated with undesirable trace metals, insecticides, herbicides, and bacteria.

10. FOOD COLORS, A RAINBOW OF RISKS ????? • Blue#1, red#40, yellow 5…….. • Exempt colors are derived from natural sources via solvent extraction and chemical refinement and many use synthetic stabilizers and preservatives , they are no longer the harmless fruits and vegetables . • Color regulations of most countries will follow those of the three major world markets: the U.S., the European Union, and Japan.

11. SWEETENERS

12. “A substance that is used to sweeten food or drink, especially one other than sugar”

13. TYPES

14. SUGARS

15. NATURAL CALORIC SWEETENERS

16. SUGAR ALCOHOLS

17. NATURAL ZERO CALORIE SWEETENERS

18. MODIFIED SUGARS

19. ARTIFICIAL SWEETENERS

20. WHAT DO THEY DO????

21. HEALTH CONCERNS!!! Saccharin can cause bladder cancer Aspartame is associated with brain tumors and people with phenylketonuria can not tolerate it Because of presence of chlorine, sucralose is thought to be carcinogenic

22. PRESERVATIVES

23. “The substances which can inhibit, retard or stop the growth of microbes; fermentation, acidification, oxidation or other food deteriorating processes”

24. CLASSIFICATION

25. ANTIMICROBIALS

26. ANTIOXIDANTS

27. CHELATING AGENTS

28. WHAT DO THEY DO??? • Maintain the nutritional value of food • Prolong the shelf-life by hampering the growth of bacteria • Retain the color, texture and flavor • Prevent lipid oxidation • Aid in processing, packaging, shipment and storage

29. HEALTH ISSUES!!! Sulfites, sulfurous acid and benzoates aggravate breathing problems in asthmatic patients Nitrites are carcinogenic BHA is known to cause cancer

30. ACIDS AND HUMECTANTSbySIDRAH NASEEM

31. ACIDS AS FOOD ADDITIVES • Acidulants are additives that give a sharp taste to foods • They also assist in the setting of gels and to act as preservatives • Many natural foods are acidic which give them their sharp taste. • Acids have been used for centuries as important contributors to flavor and the acid environment they produce prevents the growth of many microorganisms

32. Acetic acid • Acid found in vinegar and has a characteristic pungent smell • Acetic acid is widely used, particularly in the pickling industry • It can also be used in confectionery goods and flavouring. The flavouringsodium diacetate is commonly known as 'salt 'n' vinegar' and is widely used in crisps • Acetic acid has excellent bacteriostaticproperties

33. Citric acid • First isolated in 1784 from lemon juice, by the Swedish chemist Carl Wilhelm • Provide sharp taste in soft drinks and sweets • Generate the optimum conditions for the formation of gels in jams, jellies etc • Help give the conditions for the stabilization of emulsions (e.g. processed cheese) • Prevent the browning of salads • Act as an antioxidant in fats and oils • Preserve meat products and help modify their texture during their processing

34. Fumaric acid • Fumaricacid is the strongest tasting food acidulant. It has limited applications due to its very low solubility • It is used in gelatin powders, cheesecake mixes and some powdered drinks • A substantial amount of fumaric acid is used in animal feedstuffs • It is manufactured synthetically from malicacid • Fumaricacid keeps food stable and add tartness • Antimicrobial activity

35. Lactic acid • It is produced during anaerobic respiration and is commonly manufactured by a fermentation process, although it can be produced synthetically • Occurs naturally in sour milk as the result of bacterialogical activity. It is usually obtained commercially by heating and fermenting carbohydrates such as sucrose, molasses, starch, or whey • Lactic acid is widely used in the production of sweets, pickled foods and as a raw material in the manufacture of important emulsifiers for the baking industry

36. The acid in apples??

37. Malic acid • Malic acid is found naturally in apples, pears, tomatoes, bananas and cherries • It has similar applications to citric acid and is the preferred acid in low calorie drinks, cider and apple drinks • It is produced commercially from maleic anhydride.

38. Phosphoric acid • Second largest acidulents • Used in cola drinks • It has a harsh, biting taste which complements the cola flavour • Salts of phosphoric acid have many uses in the food industry. They can act as buffers, acidulants for baking powders and emulsifying salts in the production of processed cheese

39. Tartaric Acid • Tartaric acid is an organic acid that is present in plants, including grapes, tamarinds, and bananas • Sour flavoring or as a stabilizer in its cream form • It is used in the baking powder, candies & wine • It also works as a laxative and as an antioxidants in a variety of food products • Tartaric acid has a yeast like taste • It should be taken in only advised quantities as intake in high doses might be dangerous

40. Humectants • Humectants are additives that bind water and control aw • Rates of degradation due to microbial action increase with higher water activities but the addition of humectants reduces aw, while retaining moisture • Adding humectants to food enhances stability, maintains texture, and reduces microbial activity • Salt and sugar are the oldest, most widely used humectants. Other commonly used humectants include sorbitol, glycerol, and propylene glycol

42. SORBITOL • Sorbitol is a sugar substitute. In nature it occurs in fruits such as plums PRODUCTION: • Produced by reduction of glucose using enzyme USES: • Sugar free food for diabetics • Baked goods

43. POLYDEXTROSE • Polydextrose is a polysaccharide composed of dextrose (glucose) containing small amounts of sorbitol and citric acid. It is commonly used as a sugar and fat replacer in many foods. USES: • Used in baked goods, cakes, dessert mixes, gelatins, dessert sauces, puddings, salad dressings, confectionary, chocolate, jams, jellies, dairy and ice-cream etc • Laxative effect

44. GLYCEROL • Glycerol is a compound generally derived from plant or animal fat that absorbs and holds onto moisture USES: • Glycerol or glycerin is a frequent addition to moisturizing lotions and skin creams • Help to preserve food • Sugar substitute

45. EMULSIFIERS & FLAVORING AGENTS By : SammiaRehman

46. Emulsifiers

47. What are emulsifiers? • An emulsifier is a molecule with one hydrophobic head (oil-friendly) and one hydrophilic end (water-friendly) • Food emulsifiers are also called “Emulgents”. • oil-in-water emulsion -oil droplets that are dispersed in water • water-in-oil emulsion- droplets of water droplets that are dispersed in oil

48. Why use emulsifiers? • emulsifying agent keeps the mixture stable and prevents the oil and water from separating into two layers • In other words food emulsifiers act as an interface between the conflicting components of food. Without emulsifier with emulsifier

50. Current world production of food emulsifiers is estimated at around 400,000 metric tons! • twenty types