FOOD ADDITIVES

Dr.J.N.NaiduProfessor &HOD

Department of BiochemistryNarayana Medical College

Why use Additives ?

Food produced on the large scale that is needed to supply supermarkets and other food shops has to be transported and stored before it is consumed .

It has to stay in top condition over a much longer period of time than home cooked food.

Additives are used so that these foods still have a consistently high quality.

What are food additives?

• They are chemicals ,or ingredients which are added to food products for maintaining their stability.

• Additives are artificial or natural chemicals , added to food , for microbial and chemical stability of foods or delay or even stop food rancidity.

The Codex Alimentarious Commission has defined “Food Additive” as under: -

Food Additive means any substance not normally consumed as a food by itself and not normally used as a typical ingredient of the food ,whether or not it has nutritive value, the intentional addition of which to food for a technological purpose in the manufacture, processing, preparation, treatment , packing, or holding of such food results, or may be reasonably expected to result in it or its bye products becoming a component or otherwiseaffecting the characteristics of such foods.

The term does not include contaminants or substances added to food for maintaining or improving its nutritive value.

Functions of food additives:

• Improve the taste or appearance of a processed foodEg: beeswax –glazing agent is used to coat apples

• Improve the keeping quality or stability of a foodEg: sorbitol –added to mixed dried fruit to maintain moisture level and softness of the fruit

Functions of food additives:

• Improve shelf life or storage timeEg: sulphurdioxide added to sausage meat to avoid microbial growth

• Ensure nutritional value

• Maintain uniform quality and to enhance quality parameters like flavour,colour etc., in large scale production

Types of food additives:

Direct or intentional food additives which are added deliberately to improve its sensory quality, stability, ease in processing and retention of quality during handling and retailing .

Indirect or unintentional food additives which get included into foods incidentally during handling, processing and packaging.

Preservatives. Food colours. Food flavors and flavor enhancers High intensity / lowcalorie sweeteners. Antioxidants.Emulsifiers. AcidulantsAnti-caking agents

Classes of food additives

E-Codes

• E-codes are codes sometimes found on food labels in the European Union (Great Britain, France, Germany, Spain, Italy, Portugal etc.)

• The codes indicates an ingredient which is some type of food additives

• The “E” indicates that is a “European Union Approved” food additive

• Other countries have different food labeling laws

E-Codes number Groups of Food IngredientsE-100 Coloring agentsE-200 PreservativesE-300 Anti-oxidantsE-400 Thickeners, Stabilizers,

Gelling agents, EmulsifiersE-500 Agents for physical

characteristicsE-600 Flavor enhancers

What is JECFA? The Joint FAO/WHO Expert Committee on Food Additives (JECFA) is an international scientific expert committee that is administered jointly by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO).

It has been meeting since 1956, initially to evaluate the safety of food additives.

Its work now also includes the evaluation of contaminants, naturally occurring toxicants and residues of veterinary drugs in food.

JECFA

The Committee also develops principles for the safety assessment of chemicals in food that are consistent with current thinking on risk assessment and take account of recent developments in toxicology and other relevant sciences.

JEFCA

For the benefit of consumers , the Codex Alimentarius Commission has prepared the INS for food additives , which provides an agreed international numbering system for identifying food additives

 FAO/WHO Codex Alimentarius Commission Founded in 1963 by a joint initiative of the FAO and the WHO, the Codex Alimentarius Commission Formulates and harmonizes food standards and ensures global implementation

Develops food standards, guidelines, and related texts such as codes of practice under the Joint FAO/WHO Food Standards Programme

Generates guidelines to protect the health of consumers and ensures fair trade practices in food trade, and Promotes coordination of all food standards work undertaken by international governmental and non-governmental organizations

What are the effects of food additives?

Immediate effects: Headache Change in energy levelAlterations in mental concentration, behavoiur , or immune response

Long term effects:

Increase risk of cancer ,cardiovascular disease and other degenerative conditions

Preservatives:

• They prevent spoilage of food due to fungi , bacteria and other microorganisms

• Commonly used in Low fat spreads Cheeses, margarine, mayonnaise Bakery products Dried fruit preparations

Eg: sodium benzoate , sodium nitrite, benzoic acid ,BHA(butylated hydroxy anisole ) /BHT(butylated hydroxy toluene)

Sodium benzoate- carbonated drinks ,pickles , saucesSide effects: aggravates asthma and suspected to be a neurotoxin and carcinogen , may cause fetal abnormalities . Worsens hyperactivity

Sodium nitrite and nitrate – sausages, hotdogs, smoked fish, canned meats

Side effects: Nitrite is a Carcinogen (prostate, breast and stomach cancer in humans) Nitrate -Increases risk of miscarriages , fetal deaths and birth defects in lab. animals

Benzoic acid – drinks, low sugar products, cereals , meat products

Side effects:May temporarily inhibit digestive enzyme function . May deplete GLYCINE levels . AVOID in asthma ,or allergies

BHA/BHT – potato chips , vegetable oils , chewing gum(butylated hydroxy anisole/toluene)Side effects: May be carcinogenic to humans . BHA also interacts with nitrites to form chemicals known to cause changes in the DNA of cells.

Toxic to CNS and liver.

Colour additives:Make the food look appealing and so, taste better

These are described as one of the most dangerous additives .

Synthetic colours are made from coaltar or petroleum

Colour Additives

Used to colour beverages, dessert powders, icecreams, custards

Cause allergies ,asthma , hyperactivity

Eg: erythrosine, allura red,tartrazine , brilliant blue

Colour additives:Erythrosine (Red No.3) – cherries in fruit cocktail and in canned fruits for salads, baked foods , dairy products , snack foods

Side effects: cancer

Tartrazine (yellow No. 5)- ice cream , carbonated drinks , fish sticks, cake mixes , squashes

Side effects: hyperactivity , asthma ,skin rashes, and migraine

Allura red - carbonted drinks , bubble gum, sauces , soups , wine Side effects: may worsen or induce asthma , rhinitis, utricaris(hives)

Brilliant blue –dairy products , sweets

Side effects:• hyperactivity and skin rashes . • Listed as human carcinogen. • Causes DNA damage and tumours in animals.

Flavor enhancers:

Taste is a complex mixture of flavors and aroma .Flavourings are added to food products to give or intensify flavour.

Eg: monosodium glutamate – is the sodium salt of the aminoacid glutamic acid and a form of glutamate

Flavor enhancers:

Monosodium glutamate is found inrestaurant food , soups, chips, salad dressings , frozen foods, sauces , instant meals

noodles

Monosodium glutamate:

Side effects : headache , weakness, nausea , altered heart rate,a burning sensation in the forearms and back of the neck ,tightness in the chest. Neoantal exposure is linked to stunted growth and obesity – due to reduction in release of GH.

Sweeteners:( nonnutritive or alternative sweeteners):Substances that impart sweetness to food but supply little or no energy to the body

Functions :• Provide texture in baked foods• Humectant in cakes• Lowers the freezing point in icecream• Preservative in jams • Adds bulk to baked foods• Strengthens “mouthfeel” in soft drinks

Food sweenteners :

Eg: aspartame, saccharin,acesulfame K

Found in

Sugar free chewing gums,Drinks (carbonted , non-carbonated , milk based , alcoholic ),Breakfast cereals,Desserts, fillings and toppings,Processed fruit and vegetable products(jams, jellies),Yoghurt

SWEETENERS

Side effects of sweeteners :

behavioural problems,hyperactivity , allergies and possibly carcinogenic

Advantage :

They allow diabetics to have sugar free but sweet tasting food.

Antioxidants :

Oxidation is a destructive process , causing loss of nutritional value and changes in chemical composition

Antioxidants are added to food to slow the rate of oxidation and if used properly can extend the shelf life of food in which they have been used.

Eg: BHA( butylated hydroxy anisole) , BHT(butylated hydroxy toulene)

Antioxidants :

Commonly used in Vegetable oilMeat ,fish , poultryMargarineDairyproductsMayonnaise / salad dressingPotato products (instant mashed potato)at KFC

Antioxidants :

Side effects:

• Hyperactivity ,• Asthma , • Angiodema,• Rhinitis ,• Utricaria and • May affect ESTROGEN levels . • Have been linked with cancer in animals

Emulsifiers:

Emulsions in food are mixtures of oil and water.

Emulsifier keeps the mixture stable and prevents the oil and water from seperating into two layers.

Other Functions:• Make food appealing• Effect on the texture of food• Prevent the growth of moulds in low fat spreads• Aid in processing and help maintain quality and freshness

Examples of food emulsifiers are:Egg yolk (in which the main emulsifying agent is lecithin)

Proteins and low-molecular-weight emulsifiers are common as wellSoy lecithin is another emulsifier and thickenerIn some cases, particles can stabilize emulsions through a mechanism called Pickering stabilizationsodium stearoyl lactylateDATEM (Diacetyl Tartaric Acid Ester of Monoglyceride) is an emulsifier primarily used in baking

Emulsifiers Commonly found in

•Peanut butter •Icecream•Coffee whiteners•Margarine/low fat spreads•Biscuits and toffees•Cakes •Frozen desserts•Bread •Chewing gum

EMULSIFIERS

Acidulants:

They are additives that give a sharp taste to foods.

Also assist in the setting of gels and to act as preservative

The acid environment they produce prevents the growth of microbesEg: widely used organic acid is citric acid in food products , drinks and pharmaceuticals

Anticaking agents:

Processed food often contains ingredients that are mixed as powders.

anti-caking agents are added to allow them to flow and mix evenly during the food production process.

Eg: silicon dioxide ,calcium silicate

Table salt

Anti-caking agents:

Commonly found in • vending machine powders( coffee , cocoa )• Milk and cream powders• Grated cheese • Icing sugar• Baking powder• Cake mixes• Instant soup powders• Drinking chocolate•Table salt- magnesium carbonate is the agent added

TABLE SALT

Anticaking agents

Harmful food additives: Sodium nitrite and nitrate Aspartame Acesulfame Monosodiumglutamate(MSG) BHA and BHT Transfat Colour additives Potassium bromate High fructose corn syrup(white sugar) Olestra Propylgallate Sodium chloride

Sodium nitrite and nitrate:Used as preservative, colouring and flavouring agent

Found in hotdogs, smoked fish , sandwich meats ,Sausages ,canned meat

Keep meat that bright red colour and help prevent bacterial growth

Sodium nitrite and nitrate:

Side effects : nausea , dizziness , headache ,vomiting

• Studies confirm that nitrites and nitrates can cause prosatate,breast,gastric cancer in humans

•Link to cancer – nitrites can lead to formation of chemicals called NITROSAMINES in the digestive tract which may cause cancer.

•Nitrates are associated with increased miscarriages, fetal deaths , and birth defects in laboratory animals.

Aspartame :An artificial sweetener

Sold as Nutrasweet , Equal

Found in frozen desserts, gelatin desserts, diet soft drinks low calorie drinks, yoghurt, beverages

Aspartame :

Chemically it is Aspartylphenylalanine methylester

Side effects:It has strong excitatory effect on the brain leading to anxiety, depression , dizziness , headache , visionloss and Brain cancer.

Aspartame :

Link:Phenylalanine –tyrosine- aminoacid used to make , excitatory neurotransmitters ,catecholamines that energise you and speed up body function

Aspartic acid -- an excitotoxin i.e, it overstimulates nervous system

Methanol – it is metabolised to formaldehyde which is “ known human carcinogen”

CAUTION: Phenylketonuric patients must exclude aspartame in their diet ; also pregnant women must exclude.

Acesulfame K :

•Artificial sweetener , 200 times more sweet than sugar

•Found in soft drinks , baked foods , chewing gum , gelatin desserts, alcohol

Side effects: some studies shown that it may cause cancer in miceLink: it contains known carcinogen METHYLENE CHLORIDE

Monosodium glutamate: Flavour enhancer

Chemically it is sodium salt of glutamic acid and a form of glutamate

Found in soups, chips, crackers , salad dressings

Monosodium glutamate:Side effects:Cause allergic and behavioural reactions including headache , weakness , nausea , altered heart rate, a burning sensation in forearm and back of neck, tightness in the chest

Link: Excitotoxin – that overexcites cells to the point of damage/death Possible neurotoxin Affects neurological pathways of brain and disengage the “I’m full” function which explains effects of weight gain

Monosodium glutamate:

Caution:danger

Pregnant women who ingest this are at increased risk of developing fetus with smaller pituitary,thyroid ,ovary/testis that leads to reproductive dysfunctionNeonatal exposure has been linked to stunted growth and obesity as there is reduction in the release of Growth hormone.

BHT and BHA: Antioxidant and preservative.

Derived from petroleum

Found in potato chips, vegetable oils

BHA and BHT:

Side effects : • Allergic reactions , hyperactivity and CANCER in humans

•Behavoiural problems with BHA as some people cannot metabolise it

• BHT toxic to nervous system and liver

Link to cancer: BHA interacts with nitrites to form chemicals known to cause changes in the DNA of cells

Butylate Hydroxyanisole(BHA)Chronic exposure – gall bladder, endocrine, lungs, thorax -tumors

Mutagen – DNA inhibition, unscheduled DNA synthesis, DNA damageChronic exposure – reproductive damage

Transfat : also known as partially hydrogenated vegetable oil

Hydrogenation – process of adding H2 gas under high pressure to liquid oils to turn into solids at room temperatue.Found in deep fried fast foods , pastries , crackers, butter

Transfat :

Side effects:

• Atherosclerosis and CVS disorders• Obesity and diabetes• Immune dysfunctuion• Birth defects• Problems in bones and tendons

Link: • Transfat clog arteries and lead to heart disease and stroke• Increase LDL and decrease HDL

Potassium bromate: Additive that helps dough to become full and obtain a greater volume , during baking

Found in breads , rolls , pizzas

Side effects:• Known to cause cancer in animals • Even smaller amounts in bread can create problems for humans

Colour additives :

Most dangeours additivesMade from coal tar / petroleum

Found in drinks , jellies , sweets , icecream

Colour additives :

Dangerous additives – blue 1 and blue 2, red 3 , green 3 and yellow 6

Side effects : allergy , asthma, hyperactivity and possible carcinogen

Link to cancer – cause chromosomal damage

Colour additives- link to hyperactivityIn 2008 the European Food Safety Authority (EFSA) assessed this study. They concluded that the findings may be relevant for specific individuals showing sensitivity to food additives. Since mixtures and not individual additives were tested in the study, it is not possible to ascribe the increased hyperactivity to any of the individual food additives.

 

Colour additives- link to hyperactivity

In 2007 a group of British scientists published a study showing that children who drank a mixture of 4 synthetic food colours and a food preservative became more hyperactive than when they did not drink the mixture.

The level of food colours and food preservative in the experimental drink was comparable to the level that children may drink or eat in real life if they consume brightly coloured sweets or soft drinks.

High fructose corn syrup-H F C S• Flavour enhancer

• Derived from corn starch , usually a combination of 55% fructose and 45% 0f sucrose

• Found in softdrinks, baked foods , ketchup

Side effect :Weight gain , diabetes and increased risk of heart disease particularly in men

May alter Magnesium balance in the body leading to accelerated bone loss Link: impairs function of leptin that controls satiety

Propyl gallate :

Used in conjunction with BHA and BHT

Found in meat products, chicken soup base and chewing gum

Animal studies have suggested that it could be linked to cancer

Olestra:•Synthetic fat • Found in potato chip brands

Side effects : • Severe diarrhea ,abdominal cramps and gas

• It also inhibits vitamin absorption from fat soluble carotenoids that are found in fruits and vegetbales

Sodium chloride (table salt):

Flavour enhancer and preservative

During the refining process , naturally occuring minerals and trace elements are stripped away , then it is blasted with high heat , bleached and chemicals like aluminium and anti-caking agents are added to it.

Sodium chloride (table salt):

Side effects : Too much processed salt intake burdens the kidneys and adrenals Depletes calcium and interferes with absorption of essential nutrients Causes high BP, heart attack and stroke

“low sodium salt” is more toxic , as chemicals are added to it to remove sodium and simulate the synthetic taste of salts

•Junk foods

• It doesnot provide our body with the essential nutrients , but harm our health as well as weaken our immune system.

•They contain substantial amount of nitrite , salt , food colouring , stabiliser and food additives which can harm our health.

•The long term effect of junk foods -

obesity,atherosclerosis,HYPERTENSION etc

What are junk foods?

1.Grilled or roasted foods2.Deep fried foods 3.Instant foods4.Soft drinks5.Canned foods6. Pickled foods

Grilled or roasted foods:• It contains very high proportion of “ TRIPHENYL SIBING TOPIRAMATE”, which is a carcinogen.

Eg: found in barbecue , grilled /roasted meats

Grilled or roasted foods:consuminggrilled foods regularly is dangerous: 1. contains a large number of triphenyl Sibing topiramate '( carcinogen), 2. a burning chicken = 60 cigarettes toxicity,3. resulting protein charring causes (heavier burden on the kidneys and the liver)

 Triphenyl sibing topiramate on coming contact with gastric mucosa , the possibility of getting gastric cancer is very high

Deep fried foods :•They contain ACRYLAMIDE, a carcinogen. •It is also found in vehicular emission and potato chips.•Also they contain ALUM that impairs memory, harm brain and nerve cells, besides causing irritability and depression once it is absorbed into our body

Instant foods :High calorie but no nutritive value as they lack essential vitamins and minerals , trace elements that leads to nutritional deficiency

They contain very high content of salt , colouring and food additive .

Instant foods :Sideeffects : prolonged intake of these foods may cause,obesity, cancer , hypertension .

Soft drinks:They contain lots of PHOSPHATE , CARBONATE which will lead to the loss of calcium from our body

Canned foods:They are High in calories , low in nutrients.

These foods refer to any fruit , meats and vegetables that were canned to preserve for longer storage.

Canned foods:

Sideeffects:

Aluminium used to make a can is easily contaminated when exposed to the surrounding air.

People who get accustomed with canned foods are more likely to have high proportion of ALZHEIMER’S disease developed.

Pickled foods:May be contaminated with microbes during the food handling process .May cause nasopharygitis ,hypertension, harmful to stomach.

FOOD SAFETY

The practical certainty that injury or damage will not result from a food or ingredient used in a reasonable manner or quantity.

Consumer concerns and issues regarding use of food additives:

Safety

Quality

Claim Labels

Packaging and

The value of money spent on package foods

The GRAS (Generally Recognized

As Safe) List

• Manufacturers do not have to prove safety

• Already regarded as safe

Safety of Additives

• Tested on 2 animal species

• Determine the highest dose that produces no observable effects level (NOEL)

• Prorate the dose to human dose

• Divide the dose by 100 to establish a margin of safety

• If it is shown to cause cancer even at the high dose, it is taken off the market

Government controls:

• Only certain additives are allowed for use• Amounts are controlled & must be noted on the label• Maximum amounts used are small & must serve a

useful purpose• Are safety tested by the industry & these tests are

monitored by Health Protection Branch• Monitoring usage of additives is ongoing

Approval For A New Food Additive by

the FDA (food and drug administration)

• Must identify new additive

• Give its chemical composition

• State how it is manufactured

• Specify method of measurement

• Proof of intended purpose

• Proof of safety

• Not to be used to deceive

Food safety in India( FSI) is ensured by Government of India’s Ministry of Health under the provisions of Prevention of Food Adulteration Act and Rules.

They are responsible for Food laws and the rules therein.

State Government FDA carries out surveillance with help of Food Inspectors,does the enforcement.

Food analysis labs both state and central , will verify the authencity of food products.

Food safety legislation requires involvement of several aspects

1.Research and development2. Information and documentation3. Education and training 4. Quality assurance program5.Codex and international norms6.Advisory system ,planning , enforcement and surveillance.

Is it necessary to give up all processed foods and food additives?Rules:

Be aware about what you are eating

If there are special treats that you just can’t imagine living without, have them only on ocassion.

Think about the possible wholesome alternatives that might just as good and which don’t put your health at risk.

How to make food additives safe?

Rinse and scrub fresh fruits and vegetables before consuming them

Ensure to tear off outer leaves of leafy vegetables

Remove the skin and fat from meat, fish and poultry, if they have been preserved and frozen

Know about the harmful food additives and try to avoid them while buying food stuffInsist on buying ONLY those that have safe food additives in them

What can you do?

Fresh ,unprocessed food not only is safer but also tastier for your family

We areWe areWhat we eat? What we eat?

&&How we eat?How we eat?

Thank you