By VINU FOOD PRODUCTS

15-11-2011 1A Presentation by VINU FOOD PRODUCTS

2. Understanding Food Additives

Any substance added to the foodaffecting the characteristics of natural food.I.Direct additives are intentionally added to foods for a specific purposeII.Indirect additives are those to which the food is exposed to during processing, packaging, or storing

215-11-2011 A Presentation by VINU FOOD PRODUCTS

2.1 What is Food Additive:

I. Direct additives:

II.Indirect additives:315-11-2011 A Presentation by VINU FOOD PRODUCTS

a. As part of food processing a vast range of extra chemicals are added to food -called Additives.

b. Around 90% of them are flavorings and colours- to make the food taste better and

- to look better.c. Only the rest are to improve or maintain

product consistency, quality, nutritional value, palatability and wholesomeness

2.2 Different Food Additives:

2. Understanding Food Additives

I. Direct additives:

II.Indirect additives:415-11-2011 A Presentation by VINU FOOD PRODUCTS

2.2 Different Food Additives:

a. FOOD COLOURS: Colours play a strong role in food to give:

Identification of the foodFitness for consumption.

Two types of colours:Natural coloursSynthetic colours

Synthetic colours usage is very hign

2. Understanding Food Additives

I. Direct additives:

II.Indirect additives:515-11-2011 A Presentation by VINU FOOD PRODUCTS

2.2 Different Food Additives:

a. FOOD COLOURS: Synthetic colours are used in many

products – like Soft Drinks, Fruit Drinks, Sweets, Ice Creams etc.

High in-take of such synthetic colour gives wide range of health hazards over a period of time reducing our life span.

2. Understanding Food Additives

I. Direct additives:

II.Indirect additives:615-11-2011 A Presentation by VINU FOOD PRODUCTS

2.2 Different Food Additives:

b. FLAVOR ENHANCERS

• Heavily used Taste Enhancer is Monosodium glutamate, or MSG. It is a

• A white powder • Enhances the flavor of food

• MSG is also present in the following additives:

calcium glutamate, autolyzed yeast extract, yeast nutrient, textured protein, hydrolyzed protein etc.

2. Understanding Food Additives

I. Direct additives:

II.Indirect additives:715-11-2011 A Presentation by VINU FOOD PRODUCTS

2.2 Different Food Additives:

b. FLAVOR ENHANCERSMSG - Health Problems due to high consumption of MSG– burning sensations in the back, neck, chest; paralysis,

numbness in the same areas – tingling or warmth in the face, arms or back– nausea; facial tightness; rapid heartbeat– chest pains, asthma attacks– drowsiness or cravings for other foods– headache or facial pressure– sweating and flushing– Some patients report an overall feeling of weakness.

2. Understanding Food Additives

I. Direct additives:

II.Indirect additives:815-11-2011 A Presentation by VINU FOOD PRODUCTS

2.2 Different Food Additives:

C. PRESERVATIVES

Why preservatives- To kill harmful micro organisms - To prevent oxidation - Thereby increases shelf-life

2. Understanding Food Additives

I. Direct additives:

II.Indirect additives:915-11-2011 A Presentation by VINU FOOD PRODUCTS

2.2 Different Food Additives:

C. PRESERVATIVES

2. Understanding Food Additives

I. Direct additives:

II.Indirect additives:1015-11-2011 A Presentation by VINU FOOD PRODUCTS

2.2 Different Food Additives:

C. PRESERVATIVES

2. Understanding Food Additives

I. Direct additives:

II.Indirect additives:1115-11-2011 A Presentation by VINU FOOD PRODUCTS

2.2 Different Food Additives:

C. PRESERVATIVES

2. Understanding Food Additives

I. Direct additives:

II.Indirect additives:1215-11-2011 A Presentation by VINU FOOD PRODUCTS

2.2 Different Food Additives:

C. PRESERVATIVES

2. Understanding Food Additives

I. Direct additives:

II.Indirect additives:1315-11-2011 A Presentation by VINU FOOD PRODUCTS

2.2 Different Food Additives:

C. PRESERVATIVES

Class I preservatives are Natural Presevatives Class II preservatives are Artificial ChemicalsSome Class II preservatives are allowed in limited

quantity. Some are not allowed in food products

High in-take of class-II preservatives give widerange of health hazards over a period of time reducing our life span.

2. Understanding Food Additives

1415-11-2011 A Presentation by VINU FOOD PRODUCTS

D. KINDS OF DIRECT ADDITIVES:-Acids  -Flavor enhancers-Acidity regulators -Flour treatment agents-Anticaking agents  -Glazing agents-Antifoaming agents  -Humectants-Antioxidants  -Tracer gas-Bulking agents -Preservatives-Food colors   -Stabilizers-Color retention agents  -Sweeteners-Emulsifiers  -Thickeners-Flavors  -Caffeine.

2.2 Different Food Additives:I. Direct additives

II.Indirect additives:

2. Understanding Food Additives

1515-11-2011 A Presentation by VINU FOOD PRODUCTS

2.2 Different Food Additives:I. Direct additives:

II.Indirect additives:

D. KINDS OF DIRECT ADDITIVES:-Acids  -Flavor enhancers-Acidity regulators -Flour treatment agents-Anticaking agents  -Glazing agents-Antifoaming agents  -Humectants-Antioxidants  -Tracer gas-Bulking agents -Preservatives-Food colors   -Stabilizers-Color retention agents  -Sweeteners-Emulsifiers  -Thickeners-Flavors  -Caffeine.

2. Understanding Food Additives

- They are the results of un-hygienic, un-controlled processing environment

- Low quality equipments leading to metallic contaminations

- Inadequate quality checks on the processes and products

1615-11-2011 A Presentation by VINU FOOD PRODUCTS

I. Direct additives:II.Indirect additives:

2.2 Different Food Additives:

2. Understanding Food Additives

Please refer to

“Food Additives & Their Effects”.

The ill-effects are alarming andit will be an eye-opener.

15-11-2011 17A Presentation by VINU FOOD PRODUCTS

2.3 Food Additives & their Effects:

2. Understanding Food Additives

Any impure addition is defined as adulteration.It is a kind of Additive aimed at increasing the

profitabilityIn food, it is “the addition of foreign substances,

being contaminated by chemicals or being fouledby animal and human excrement.

1815-11-2011 A Presentation by VINU FOOD PRODUCTS

2. Understanding Food Additives

2.4 Adulterations

• Pepper - gravel, leaves and twigs added• Tea - exhausted tea leaves and other leaves

added and glazed with black lead• Bread - grit, sand, ashes and mashed potato

were added and alum used for bleaching.• Rum and beer - strychnine, cocculus inculus

(both are hallucinogens) and copperas were added

• Pickles, bottled fruit, wine, and preserves - sulphate of copper added

• Mustard - lead chromate • Bengal Gram Floor – Pattani Paruppu is used 1915-11-2011 A Presentation by VINU FOOD PRODUCTS

2. Understanding Food Additives

2.5 Some Adulterations

Sugar confectionery and chocolate - copper carbonate, lead sulphate, bisulphate of mercury, and Venetian lead

Gloucester cheese - Red lead gives its 'healthy' red hue

Cream - flour and arrowroot gives rich thickness

2015-11-2011 A Presentation by VINU FOOD PRODUCTS

2.5 Some Adulterations

2. Understanding Food Additives

It is a world,

FULL of ADDITIVES /ADULTERATIONSwith ill-effects

every where and In every thing.

THINGS ARE NOT IN OUR CONTROL.

WE NEED TO TAKE CAUTIOUS APPROACH.

15-11-2011 21A Presentation by VINU FOOD PRODUCTS

2. Understanding Food Additives

2.6 Summary on Food Additives

Therefore for your family’s Food Safety,

It is important to understand what ADDITIVES are added

in the food you buy and THEIR EFFECT on HEALTH.

15-11-2011 22A Presentation by VINU FOOD PRODUCTS

2. Understanding Food Additives

2.6 Summary on Food Additives

15-11-2011 23A Presentation by VINU FOOD PRODUCTS