Chap 7: Additives
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AOP: Salt
Meats and Fish
AOP: Sugar
Fruit preserves
AOP: Herbs and Spices
Improve flavor
AOP: Lime and Vinager
Pickled Vegetables
FD&C (Food Additives Regulations)
Federal Food, Drug & Cosmetic Act (1938)
FD&C (regulations) have
Authority over food ingredients Defines labeling of added ingredients
Food additives amendment to FD&C (1958) (require)
• Requires FDA approval for use of an additive prior its inclusion in food • Requires the evidence of additive’s safety
Additives definition
any substance used intentionally in food that may reasonably be expected to, directly of indirectly, become component of food or affects its characteristics
Food Additive: Any substance intended for use in
• Processing • Production • Packaging • Transportation • Storage
Additives: reason for use
Maintain or improve nutritional value Maintain freshness Aid in processing/preparation Make food more appealing
Direct Additives
Substance is added for specific purpose
Indirect Additives
Substances added in trace amounts for packaging, handling or storage purposes
GRAS Ex. Salt, Sugar, Spices, Vitamins
Substances are recognized as safe by experts based on extensive history of use in food before 1958 or based on published scientific evidence
GMP
Good Manufacturing Practices
Common Food Additives
• Flavoring agents - Colors • Anti-oxidants - Anti-microbial agents • Acidulants - Nutritional Additives (Vit & Min) • Sweeteners (non- nutritive) - Emulsifiers • Leavening agents (ex. yeast) - Anti-caking agents • Humectants
Antioxidants (what does it do)
Prevent browning in fruits and vegetables on exposure to air (Prevent rancidity of oils)
Oxidations occurs
when electrons are removed from an atom or group of atoms
Oxidation may or involve
• addition of oxygen atom • removal of hydrogen atoms from substance being oxidized
Oxidation can lead to detrimental effects
• Pigment (color loss or adding) • Degradation of vitamins • Lipids with loss of nutritional value and development off flavors
Control of undesirable oxidation reactions in foods is usually achieved
by employing processing and packaging techniques that exclude oxygen or involve the addition of appropriate chemical agents
Control of undesirable oxidation reactions in foods is usually achieved
by employing processing and packaging techniques that exclude oxygen or involve the addition of appropriate chemical agents
Two Types of Antioxidants
Natural and Synthetic
Natural Antioxidants
Tocopherols (Vitamin E - Fat-soluble) (add to lipid-based products) Ascorbic (Vitamin C - Water-soluble) (add to water-based products)
Synthetic Antioxidants
• Butylated hydroxyanisole (BHA) • Butylated hydroxytoluene (BHT) • Propyl gallate (PG) • Tert-butylhydroquinone (TBHQ)