DIFFERENT TYPES OF FOOD ADDITIVES

DIFFERENT TYPES OF FOOD ADDITIVES

Definition:  

food additives non-nutritive substances added intentionally to food, generally in small quantity to improve its appearance,flavour,texture and storage property.

• Need of food additives: 

   - The food additives are used to preserve the quality.
   - Food additives important for food product to avoid or increase shelf life.

• Objectives: 

      1) To increse shelf life

      2) To stabilize colour

      3) To increases consumer acceptability

      4) To prevent attack of microorganism

• Types of food additives:

      A) intentional or direct
      B) unintentional or indirect

     A) international: The substance added to food perform           specific function into food called intentional food               additives.

1)Preservative: 

Any substance which capable to of inhibiting,retarding or arresting growth of microorganism is known as preservative.
Ex- 1] Sodium and calcium propionate in drinks.                    2] Na-sodium and calcium propionate is bread &                    cake as mold inhibitors.                                               3] sulphur dioxide-Fruit juice.                                           4] Sorbic acid-cheese.

2) Sweeteners: 

It give the sweetness as well as preservative in many fruit and vegetables products is called sweetener.                                

     Ex- Sugar,sucrose,glucose etc.

                   

3) Colouring agent: 

The substance give the colour to food are called as Colouring agent.                        
 -The character of colour of raw food is due to the               pigment naturally present in it.                                       -Pigments are responsible for colouring agent. 
       
 Ex- Carotenoid- Yellow,orange.                                              Chlorophyll- Green.                                                        Flavonoids- purple.                                                        Anthocyanin-Red,Blue.                                                    Anthoxanthin-Green,yellow.
                      

                     

4) Flavouring agent: 

Flavouring agent are those substance naturally occuring or synthetic,which responsible for characteristics of flavour.

Ex-Spice,Condiment,Hurbs,Msg,Gmp,Imp. 

          

                       

5) Antioxidant: 

The substance prevent the oxidation or retard oxidation which give rancid flavour. 

  

1]Naturally occuring antioxidans such as                           Vit.c,Vit.E,Citric acid,lecithin,tocopherol,carotene.

         

2] synthetic antioxidant such as 

BHT-Butylated hydroxy toleune

BHA-Butylated hydroxy anisole.                       

PG-Propylgallate

TBHQ- T-butyl hydroquinone etc.

                   

6) curing agent and pickling agent: 

Added into meat characteristics of pink colour but adverse effect is due to the amino acid gives substance nitrosamina.

Ex: Sodium nitrate

7) chelating agent (sequestrant):

The substance trap the metal such as iron,copper etc. Which causes catalyst oxidation also discoloration rancidity and flavour change quality chelating agent

Ex: EDTA - ethylene diamine Tetra acetic acid,citric acid, polyphosphate,tartaric acid.

8) bleaching agent: 

The substance remove colour/ bleach colour of called as bleaching agent.

- the colour and baking quality rapidly and also maturation of flavour.

Ex: Chlorine dioxide, oxide of Nitrogen.

9) Stabilizers and thickners:

The substance help to improve the texture of food and inhibit the crystallization of sugar and formation of ice.

- stabilize emulsion

Ex: Starch,gum,carboxymethyl, cellulose, agar-agar.

10) Clarifier agent: 

The substance which increasing rate of filtration called clarifying agent.

Ex: Gelatin,bentonite, pectinase.

11) Antibrowning agent: 

The substance which reduces rate of enzymatic and non-enzymatic Browning in food.

- the rate of reaction are slow down.

Ex: Vitamin C,citric acid,sodium sulphite.

12) Non-nutritive Sweeteners:

Various Sweetening agent have been as substitute sugar (sucrose)

Ex: Sacharin,cyclamate.

13) Nutrient supplements: 

During Processing and storage loss of nutrients.

- supplements added commonly vitamins and minerals

.

Ex: Iron,calcium,vitamin B,vitamin D,iodine.

14)Drying agent: 

The substance have ability to absorb moisture from other food ingredients.

Ex: Corn Starch.

15) Antimicrobial agent: 

The chemical substance controlling the growth of microorganism there by extending shelf life of product.

Ex: Non benzoate,ca-propionate.

16)Anticaking agent: 

The substance which retard the caking  lumping & agglomeration called anticaking agent.

Ex:ca-stearate.

17) Leavening agent: 

Leavening agent produce carbon dioxide which help to you characteristics all structured to bread,cake,biscuit.

Ex:Yeast and baking powder.

                       

18) Firming agent: 

The compound her ability to maintain desirable texture to food.

Ex: Alun-pickle,ca-salt.