Food Preservatives and Dyes

Carl Schroedl

Preservatives

Preservation aims to prevent the development of rancid, moldy or otherwise unconsumable food.

Preservatives allow people to safely consume food products that are not in season or locally available.

Methods of food preservation are many and varied.

Curing Salt, spices, sugar, vinegar or sodium nitrite are

added, sometimes used in combination with smoking

End products usually very salty

Drying

Lack of water inhibits microbial activity Methods

Sun drying Hot air drying Freeze drying

Canning

Used for a wide variety of foods. Cans are vacuum-pumped, heated and cooled Affects color, texture, flavor and nutrient content

Refrigeration

Low-temperature storage slows many of the enzymatic reactions and the growth of microorganisms

Controlled Atmosphere Storage

Chemical composition of surrounding gasses is changed.

Controls the process of ripening

Aseptic Packaging

Package and food sterilized separately. Hydrogen peroxide used instead of heat

Irradiation

Food is exposed to gamma or X rays Only a limited amount of irradiated food has

been sold

Fermentation

Microorganisms added to facilitate process

Pasteurization

Invented by Louis Pasteur Involves the heating of foods to kill microbes

Additives Chemicals are added during processing to

improve the looks, taste, nutritive content, and apparent freshness.

Categories Anti-caking agents Humectants Emulsifiers Stabilizers / Thickeners Dyes Preservatives

BHA/BHTbutylated hydroxyanisole

Used to preserve fatty foods, chewing gum, baked goods, dry breakfast cereals and cosmetic products. BHA content may not exceed 0.02% of the total fat content of foods.

In clinical studies, BHA caused cancer in the forestomach of certain animals.

BHAbutylated hydroxyanisole

Nitrates/Nitrite Some epidemiological studies have linked

nitrate-contaminated drinking water and stomach cancer.

Nitrate or nitrite exposure during pregnancy may adversely effect the unborn child.

Sodium nitrite may promote the growth of nitrosamines

Types Sodium nitrate Potassium nitrate Ammonium nitrate

Sulfites

Prevents discoloration Destroys B vitamins Allergenic substance Types

sodium sulfite sodium and potassium bisulfite sodium and potassium metabisulfite

Dyes

Chemicals that affect the color of foods with negligible effects on taste, texture or other aspects

Name Common name Color

FD&C Blue No. 1 Brilliant Blue FCF bright blue

FD&C Blue No. 2 Indigotine royal blue

FD&C Green No. 3 Fast Green FCF sea green

FD&C Red No. 3 Erythrosine cherry red

FD&C Red No. 40 Allura Red AC orange-red

FD&C Yellow No. 5 Tartrazine lemon yellow

FD&C Yellow No. 6 Sunset Yellow FCF orange

Reporting Adverse Reactions

The FDA’s Adverse Reaction Monitoring System collects and acts on complaints concerning all food ingredients including preservatives. If you experience an adverse reaction from eating a food that contains sulfites, describe the circumstances and your reaction to the FDA district office in your area (see local phone directory) and send your report in writing to:

Adverse Reaction Monitoring System (HFS-636)200 C St., S.W.Washington, DC 20204