Chapter 16: Additives: Producing Desired Characteristics in Food

Prevents the use of an additive in foods unless the FDA is convinced it is safe

1) Test the effectiveness of the additive
2) Measure the amount of additive present
3) Feed the additive in large doses to animals (is it safe?)
4) Present the test results to the FDA
5) Submit to an FDA hearing at which the public is invited to offer testimony
6) Yield to the FDA’s written regulations stating how much and in what foods the additive may be used

Zone between the concentration in which an additive is used and the level at which a hazard exists

1/100

eating 100 servings in a short period = risk

Generally Recognized As Safe List

GRAS

however, some have been found to have adverse effects

Food and Agricultural Organization, WHO and FDA

Lower classes are safer

Class 5: recommended removal (were GRAs and are now removed)

Classes 1 and 2

GRAS: NO since they are generally recognized as safe

Controlled-use substances: Yes

Conditionally approved additives that do not appear on the GRAS list

In parts per million (ppm)

Bars approval of any food additive found to cause cancer in humans or animals

• An additive may cause cancer in animals under conditions not related to use in food

• New technology allows detection at parts per billion instead of parts per thousand (originally) so all foods could be found to contain at least one carcinogen
  We do not factor in the CONCENTRATION, we just factor the presence of the ingredient

• Food and Agricultural Organization

- World Health Organization

To set international food standards

When their benefits outweigh their risks

Substances added to food to prevent or slow spoilage and maintain natural colours and flavours

• Microbial contamination

- Chemical spoilage from the oxidation of fats

Functional, nontoxic, flavourless, and economical additives

Preservatives that prevent the growth of microorganisms in food

Salt and sugar

Draw water from microbes

Nitrites, acetic, ascorbic, citric, lactic, and propionic acid

Prevent growth of bacteria that cause botulism in foods like bologna, hot dogs, smoked fish, sausage, salami, and ham (foods stored anaerobically)
Stop the spores from regermining

Lowering pH

Chosen based on the type of food and how likely it is to spoil

Protect food from changes caused by exposure to oxygen

• Incorporating directly into fat and oil based foods

• Spraying or dipping food in antioxidant solution

• Packaging food in a wrap that contains antioxidants

• GRAS list

• Controlled-use antioxidants

• Sulfites (salts containing sulfur)

Citric acid, vitamin C

Natural and synthetic

• Extracted from plant, animal and mineral sources

| - Beta-carotene and spices (turmeric, saffron, and paprika, etc.)

Synthetic

• Provide the most stable colours

• Are easier to produce (consistently), more economical, lacking unwanted flavours

Use, shade, and number
ex: FD & C Red No. 40
colouring agent is approved for use in food, drugs and cosmetics

To replace natural flavours lost during processing

Cinnamon, dill, basil, poppy seed, and thyme

Not limiting in use

No

Synthetic flavouring agent

Organic compounds called esters

Derived from a carboxylic acid and an alcohol

Synthetic flavouring agents

Improve an individual's ability to taste the natural flavours in a food

Salt

Nutritive or nonnutritive

Absorb moisture to keep powdered and crystallin ingredients from caking or lumping

• Keep tiny particles of one liquid suspended in another

| - Ex: monoglycerides and diglycerides

• Help products retain moisture, control crystal growth and regulate water activity

• Used mainly in marshmallows, soft candies, flaked coconut, chewing gum and confections

• keep moisture within products

Increase volume and alter texture

Yeast and chemical leavening agents that cause an acid-base reaction

Chemicals that speed the agent process and whiten flour

Loss of nutrients

Additives that alter or stabilize the pH of a food mixture

As preservatives, to give a tart flavour and/or alter texture

Enhance the colour and flavour

• Help control the consistency of food mixture

• Prevent ice crystals from forming in ice cream

• Keep flavours from evaporating from cakes and puddings

An emulsifier

| - ex: chocolate from settling out of chocolate milk

Vitamins or minerals

• Added to alter flavour, texture, digestibility or nutritional value of a food

• Could be used as a processing aid (not intended to be in the food)

Plants, animal tissue, microorganisms

• Make processes safer, faster, more economical

• Clarify juices and canned vegetable broths

• Make c

• Low-cost food supply throughout the year

• Reduced risk of food-born illness

• Less time required for food preparation tasks

• Greater variety of convenience foods

• More job opportunities

• Unknown health hazards that may be revealed in future research

• Allergic reactions in certain people

Adverse Reaction Monitoring System operated by the FDA to monitor the safety of additives

• Wash all produce before eating (removes pesticides)

• Choose fresh produce over processed snack foods (more additives)

• Learn to prepare foods from scratch

• Read food product labels

• Read reports from FDA on additives

• Any chemical substance that is added to food during preparation or storage and either becomes a part of the food or affects its characteristics for the purpose of achieving a particular technical effect

• Substances that are used in food to maintain its nutritive quality, enhance its keeping quality, make it attractive or to aid in its processing, packaging or storage are all considered to be food additives

May or may not

USDA and FDA

Intentional food additives are added on purpose to give food specific characteristics
– Incidental food additives get into foods unintentionally

Under the Food and Drug Regulations and associated Marketing Authorizations (MAs)

The 1938 Federal Food, Drug, and Cosmetic Act