Final 12 - Food Additives
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What are the four functions of food additives?
1. Maintain quality/prolong shelf life • Antimicrobial agents: - Salt, sugar - Nitrites - Acids • Antioxidants 2. Enhance sensory characteristics • Color agents - natural and synthetic • Flavor agents - largest group of food additives • Flavor enhancer - salt, MSG • Sweetener • Control product consistency • Anticaking agents - calcium silicate, dicalcium phosphate, etc • Emulsifier - lecithin, mono/diglycerides, etc • Humectants • pH control agents - acids, bases, buffers • Stabilizers and thickeners • Improve/maintain nutritive value
What is the GRAS list?
• Generally Recognized As Safe • Food additives that have been long used with no health hazards, so exempted from immediate testing • > 600 of these additives • All additives will be eventually tested 5 Classes: Class 1 - Safe Class 2 - Safe but increased use has to be tested Class 3 - Future tests have to be done Class 4 - Guideline has to be provided Class 5 - To be removed from current list
What are the two roles of nitrates?
• Control botulism in meat 2. Preserve color
What is the risk of using nitrites and how is it currently controlled?
• Form nitrosamines * Are gradually being phased out
Name the acids used in food products
• acetic • ascorbic • citric • benzoic • lactic acid
Name the common antioxidants used in food products
• Vitamin C (ascorbic acid) • Vitamin E (tocopherol) • Citric acid • BHA, BHT, and TBHQ • Sulfite