Additive Substance

8/3/2019 Additive Substance

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Additive Substance

Agra

Haydar

Allam

(8G / 01)

Aisyah

Nur

Septiana

(8G / 03)

Ivan

Pradipta

Mahadika

(8G / 09)


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Additives Substance in Food Ingredients

Additives substance of food is substances added to foodduring the producing process, to fix the foodappearance, improve taste, enrich the nutrient content,keep the food from fast rotting, etc.

Materials belonging to food additives substance must beable to:

Improve the quality or nutrient of food

Make the food looks more interesting

Improve the taste of food

Make food not quickly stale and rotten

Additives substance can be divided into two group:

Additives substance from natural source

Synthetic additives substance from chemical substance that

have the same characteristic with the same natural material


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Function of Additives Substance

Based the function, whether natural orsynthetic, additives substance can beclassified as:

Dye (coloring substance)

Sweetener

Preservatives

Flavoring


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Dye (Colouring Substance)

Adding color to food generally intended to makefood look more fresh and interesting so it causetaste for people who eat them.

Dyes usually used as food additive substance are:

Natural dyes, made from extracts of certain plant

part. For example:

Greencolor : Pandan leaf or suji leaf

Yellow color : Turmeric (Curcuma domestica)

Brown color : Cacao beans

Red color : Teak leaf


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Dye (Colouring Substance)

Artificial and synthetic dyes, made from chemical substances.Compared with natural dyes, synthetic dyes have someadvantages, it has more color option, easy to save, and moredurable. For example:

Red color : Carmoisine, amaranth, erythrosine

Orange color : Sunset yellowFCF

Yellow color : Tartrazine, quineline yellow

Greencolor : Fast green FCF

Bluecolor : Briliant Blue FCF, Indigocarmine (indigotine)

Purple color : VioletGB


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Dye (Colouring Substance)Differences between Natural Dyes and Artificial Dyes:

Natural Dyes Artificial Dyes

Safer to consume Sometime have certainnegative effect

Color produced less instability, color change easily

influenced by certain acidrate

Can return the natural color,the color stability is higher,

durable, and can protectvitamin or other foodsubstances that sensitive tolight during the saving

To have a good color needmore amount of dye

More practical, andeconomical

Color variety is limited Have many color variety

Rate of color uniformity isless in goodness

Uniformity of color is good

Sometimes gives taste and

smell a little bit bothering

Sometimes not produce

bothering taste and smell


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Dye (Coloring Substance)

Negative effect of synthetic dyes use:

Some of synthetic dyes could give the same color,but not necessarily suitable to use for additives tofood and beverages. Have to be known that dyesthat is not for food and beverage (textiles coloring)

can be dangerous for health if it enters the bodybecause it is a carcin0gen (cause of cancer disease).Because of that, you have to be careful when buyfood or beverage. You have to be sure first that thedyes used as addictive substance.


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Sweetener

Sweeter has a function to improve sweet taste of food andbeverage. Sweetener can be grouped into two, those are:

Natural sweetener. This sweetener can be obtained from plant,such as: coconut, cane, and sugar palm. Moreover, naturalsweetener can also be obtained from fruits and honey. Natural

sweetener is also functioning as energy source. Sugar Cane : Contains fructose which is one kind ofglucose

Brown sugar : sweetener with brown colors Honey : Natural sweetener produced by honey bee Cinnamon bark : bark that has function as sweetener


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Sweetener Artificial or synthetic sweetener. Artificial sweetener cant be

digested by body so its not functioning as energy source. Artificialsweeteners are dont or almost dont have amount of nutrient.

Aspartame : Or asparstyl phenylalanine methyl ester issweetener used in soft drink products. The sweet rate ofaspartame is 200 times sweeter than granulated sugar.

Saccharin : The oldest artificial sweetener. The sweet rateof saccharin is 300 times sweeter than granulated sugar. In akilogram of food ingredients, saccharin rate that allowed is 50-300 mg. And the limited level of maximum consumption is 0.5mg a kilogram of our weight a day.

Cyclamate : Contained in a form of calcium and sodiumcyclamate with the sweet rate is 30 times sweeter than

granulated sugar. Maximum limit using of cyclamate is 500-3,000 mg a kg of food ingredients

Sorbitol : sweetener that usually used to raisins, jamand brad, etc

Acesulfame K : not dangerous sweetener, sweet rate ofacesulfame K is 200 times sweeter than granulated sugar


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SweetenerDifference between Natural Sweetener and Artificial Sweetener

Natural Sweetener Artificial Sweetener

In high temperature canunravel

Stable enough when heated

Have high calorie Have low calorieNormal sweet taste Sweet taste until tens and

even hundreds times sweeterthan granulated sugar

The price is higher The price is reachable

Safer to consume Some potential of carsinogen(cause of cancer)


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Preservative

Preservative is a material that can prevent or inhibit all sorts ofchanges in food caused by microorganisms activity.

Usually on food packages have expiration dates which indicatethat the food is still fit to eat or not

Preservative based on the source can be divided into two,

natural preservative and artificial preservative

Natural Preservative:

Sugar cane : gives sweet taste nature preserve. Fruits which saveon sugar solution will be preserved because microorganismdifficult to live in it

Brown sugar : beside as a sweetener, it also nature preserve likesugar cane

Salt : preservative which most produced by water evaporation.

Turmeric : besides as a dyes, it also used as preservative.

Cinnamon bark : bark which used as preservative because it

contains many benzoic acid Clove : besides as a preservative, it also used to gives scent


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Preservative

Artificial Preservative: Acetic acid : Acetic acid is known in the community as vinegar.

Acetic acid has antimicrobial properties

Benzoate : found mostly in the form of benzoic acid and sodiumbenzoate (salt). Various types of soft drinks, fruit juice and nata decoco using this material

Sulfite : commonly found in the form of potassium salt or sodiumbenzoate

Propyl gallate : used in food product with contains many oil or fatand chewing gum and to slow the bad smell of sausage

Propianat : commonly used of propianat is propianat acid and

potassium salt or sodium propianat. Besides inhibiting the growthof mold also can inhibit bacillus mesentericus that causes damageto the food.

Nitrite salt : commonly found in the form of potassium or sodiumnitrite. Microbial growth can be inhibited with this nitrite. Forexample, clostridia growth in meat which can rot the meat


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Preservative

Continue Sorbate: found in a form of acid or sorbate salt. Sorbic acid very

effective in pressing mold, and not influencing food taste in allowedrate.

All preservative that explained above is allowed to use and havelicense internationally by WHO. But there are many people still usedangerous preservative such as borax and Formalin

Borax : or sodium tetraborate. Compound as main material ofdisinfectant, detergent, paint, plastic, or cleaning the metalsurface so easily soldered. Borax has properties of antiseptic and

germ killer.

Formalin : trade name for a solution containing 40 percentformaldehyde (HCOH) in 60 percent water or water andmethanol solution (kind of alcohol as main material of spiritus) assolvent.


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Flavoring

Flavoring ingredients are food additives that are useful for foodflavor. These materials can cause taste and reinforce taste.Flavoring material is contained in the form of natural and artificial.

Natural Flavoring: flavoring materials from natural materials arealways present in every food. For example:

Onion is the most natural flavoring used to give good taste Pepper gives fresh smell and distinctive spicy flavor

Shrimp paste is a natural flavoring powder produced from the fishpowder and small shrimp seasoned in a way that gives a distinctivesavory flavor

Bay leaves give good taste in food

Ginger gives fragrant smell and distinctive spicy flavor of ginger

Chili gives good taste and spicy flavor in every food

Panda n leaves give smell and taste and fragrant in food

Cinnamon , beside give sweet taste and preservative, it also givesfragrant smell typical to cinnamon


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Flavoring

Artificial Flavoring

The most used of artificial flavoring in food is vetsinor monosodium glutamate (MSG). MSG dont havesmell and the taste is the mix of sweet and salttaste which is tasty. Excessive used of MSG willcause symptoms that known as Chinese RestaurantSyndrome. The sign are headache, shortness ofbreath, sweaty face, tingling in neck, jaw and back.


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Thank you for your attention

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Additive Substance