Food Additives

Food Additives
UNIT 10 FOOD ADDITIVES
Structure
10.0 Objectives
10.1 Introduction
10.2 What are Food Additives?
10.3 Preservatives
10.4 Antioxidants
10.5 Acidulants
10.6 Colouring Agents
10.6.1 Natural Colourants
10.6.2 Synthetic Colourants
10.7 Flavouring Agents
10.8 Sweeteners
10.8.1 Nutritive Sweeteners
10.8.2 Non-nutritive Sweeteners
10.9 Miscellaneous Additives
10.10 Let Us Sum Up
10.11 Key Words
10.12 Terminal Questions
10.13 Answers to Check Your Progress Exercises
10.14 Answers to Terminal Questions
10.15 Some Useful Books

10.0 OBJECTIVES
After studying this Unit, you should be able to:
• define food additives;
• enlist different types of food additives;
• state the chemical properties and functions of food additives; and
• illustrate the use of food additives for various purposes in the food
industry.

10.1 INTRODUCTION
How will cooked pulse without salt or spices and kheer without sugar taste?
Certainly all of us will dislike it barring all those who may not be using these
for some medical reasons. Can the food cooked and kept in open be consumed
even after a day? We are well aware that it would get spoilt. What makes a
common soft drink different from soda water? – Some flavoured substances
besides a sweetener. Many more such questions as raised above and their
answers make the content of the present unit.
You would agree that in today’s busy life preserved cooked food has become a
part and parcel of life for many of us as it saves our precious time and effort.
The shelf life of these packed foods is enhanced by adding certain substances.
Salt and sugar are two of the very common substances used for this purpose.
Substances like salt, sugar and many others are not components of natural
foods and are added to foods during its processing for a variety of reasons
including taste, preservation, flavour, texture, etc. The substances which are
added to natural foods from outside for protection against food spoilage,
flavour and colour enhancement, texture improvement etc. are called food
additives. Their usage is not a recent development. Salt has been used to
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earliest recorded history to flavour and preserve foods. In other words, food
additives seem to be a necessary part of modern society.
Though the use of food additives is well-accepted practice; there have been a
number of concerns regarding the potential short-term and long-term risks of
consuming these substances. These are to be used according to the regulation
ascertained by Government agencies. In this unit, you will read about various
types of food additives in terms of their properties, functions and importance in
food industry along with the permitted additives as per the Food Adulteration
Act and Rules (1954) prevalent in our country.

10.2 WHAT ARE FOOD ADDITIVES?

Food additives are the substances which are added to natural foods at various
stages of food production, processing, storage, packing and preservation.
According to the Food and Agriculture Organisation (FAO) and World Health
Organisation (WHO),
The food additives are the non-nutritive substances added to foods, in
small qualities, to improve its flavour, texture, appearance and storage
properties.
According to another widely accepted definition,
Food additive is a substance or a mixture of substances, other than the
natural foods which is present in food as a result of any aspect of
production processing, storage or packing.”
As you know, the preservation of food has an age old tradition and a number of
substances e.g., smoke, alcohol, spices, sugar vinegar and salt etc. have been
used for this purpose. These are not included in the list of food additives.
Further, according to FAO and WHO, the nutritive substances like vitamins
and minerals which are added in order to supplement and enrich the food are
also excluded from the list of food additives. These organizations have
formulated international standards for defining the quality of food additives,
their permissible levels in foods and all other technological related issues.
The above definitions do not include the substances which get added to the
food in the course of their agriculture production, food processing or packing.
These are called unintentional or incidental additives. These are also called
chance contaminants, for example, pesticides are one such type of compounds
which get added to foods unintentionally and may be hazardous to health.
Many a times, insect parts, and antibiotics added to animal feeds also show up
in the food.
The additives which are added in the food deliberately to have a desired
property and for a specific function are termed as intentional additives. Since
some additives may have undesirable effects on the human health, their usage
has to be controlled and one must adhere to the prescribed norms and standards
while using them. Many food additives are classified as GRAS meaning
‘Generally Regarded As Safe’ additives. The GRAS additives are supposed
to be causing no harm for longer periods. In India the Prevention of Food
Adulteration Act and Rules, 1954 are responsible for listing the additives
permitted in different foods and their maximum permissible limits.
If you have interest in knowing the details of the Acts and Rules regarding
various food additives you can browse the web site: http:// mohfw.nic.in/pfa
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The various important applications of food additives in general are:
• to maintain nutritional quality of food
• to improve the nutritional quality of food by enriching and fortifying it
with vitamins and minerals. You have read about this in Unit 9
• to protect against microbial growth in the food e.g. use of antioxidants,
antimicrobial agents etc.
• to impart firmness to the food
• to retard or speed up chemical reactions in food
• to enhance stability of food resulting an increase in the shelf life of foods
and the reduction in wastage of food. The waste is generated both by
microbial and chemical causes and can be reduced by use of antimicrobial
agents and antioxidants.
• to make food more attractive in the form of colouring agents, flavouring Sequestrant: An
agents, emulsifiers, stabilizers, thickeners, clarifiers and bleaching agents agent that removes
ions from solution
• to provide aids in processing, packing and transport of food. These
include acids, alkalis, buffers, sequestrants and other types of chemicals.
Today, a very large number of additives are being used in food industry. On
the basis of their functional properties, these can be classified into the
following types.
• Preservatives
• Antioxidants
• Acidulants, neutralizers and buffers
• Colouring agents
• Flavouring agents
• Sweeteners
• Miscellaneous additives.
In the following sections, you will read about these different types and
categories of the food additives and their uses. Before proceeding further, try
to answer the following questions.

Check Your Progress Exercise 1 "

Note: a) Compare your answers with those given at the end of the unit.

1) Fill in the blanks with appropriate words.

a) The substances which are added to natural foods during the

production processing, storage or packing are called……………..

b) Definition of food additives does not include the ………………

added unintentionally to foods.

c) …………………. and ………………….are the food additives used

for maintaining the nutritional value of food.

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10.3 PRESERVATIVES
You are well aware that foods are subject to spoilage due to contamination by
microbes. As the contamination depends upon the temperature besides
Salt has been used as a
preservative since the moisture as one of the factors, we have been using a conventional method of
beginning of recorded keeping the food material in the refrigerator to slow down this process.
history. Pickling of fruits However, this method will not work when storage for a longer time is required.
and vegetables and
salting of fish and meat We may need to use some chemical preservatives for this purpose. Though a
are widely practiced large number of preservatives are available, for economical and convenience
reasons, salt, nitrites and sulphites have been in use for many years. The
antimicrobial activity of sodium chloride is essentially related to its ability to
reduce water activity (aw) and create unfavourable conditions for microbial
growth. Further, though newer packaging techniques, processing and storage
methods are available that can preserve foods without chemical preservatives,
chemicals play a significant role in protecting the food supply, again for
convenience and economy.
On the basis of their mode of action, the preservatives can be grouped into
three types. These are antimicrobials that inhibit growth of bacteria, yeasts, or
molds for example sorbates that inhibit most of the species of yeasts, moulds
and of some bacteria; antioxidants that slow down the air oxidation of fats and
lipids that cause rancidity. For example preservatives like tert-
butylhydroquinone (TBHQ), stop the chemical breakdown of food that
happens in the presence of oxygen; and the third group which blocks the
Sulphur dioxide and natural ripening and enzymatic processes in foodstuffs. For example, the
several sulphites browning the exposed surface of cut apple due to the enzyme phenolase can be
have GRAS status.
checked by acids like citric acid and ascorbic acid (vitamin C) that inhibit the
enzyme by making the pH uncomfortably low for it. Sulphur dioxide serves all
the three functions, which makes it along with the related sulphites as an
important constituent of a number of household products.
Class I and Class II Preservatives
Under the prevention of food adulteration Act (PFA) rules, 1954, preservatives
are classified into Class I and Class II preservatives. Class I preservatives,
Generally, 1-2 % acetic also called natural preservatives include common salt, sugar, dextrose
acid is sufficient to
inhibit most of the
(glucose), spices, vinegar or acetic acid, honey, and vegetable oils. There is no
organisms. restriction to the addition of Class I preservatives to any food. Brewed and
synthetic vinegar (dilute acetic acid) are widely used as antimicrobials in
vinegar pickles. Acetic acid is more effective against yeasts and bacteria than
moulds. Only acetic, lactic and butyric bacteria are markedly tolerant to acetic
acid. Like most of the preservatives, acetic acid is also more effective at lower
pH. Sugar and spice also help in preserving foods. Like salt, sugar also acts by
reducing the water activity of the medium to inhibit the growth of
microorganisms. Many chemical substances in spices like terpenes have been
shown to have antimicrobial properties.
Class II preservatives are those which can be added in foods as specified by
regulations and not otherwise. These can be added in foods as specified by
regulations include, benzoic acid, sulphurous acid and their salts, nitrates,
nitrites, sorbic acid and its sodium, potassium and calcium salts, lactic acid,
propionic acid, sodium or calcium propionate, methyl or propyl-parahydroxy
benzoic acid, sodium diacetate and sodium, potassium and calcium lactate. Of
these, benzoates and sulphites are most widely used for preservation of fruit
and vegetable products; however, recently sorbates have been allowed for
some products.
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Benzoic acid is found naturally in cranberries, plums, prunes, cinnamon,
cloves and most berries. It is a strong antimycotic agent. Most yeasts and
moulds can be controlled using 0.05–0.1% benzoic acid. Control of many
bacteria requires much higher concentration. Due to low solubility of benzoic
acid in water, sodium benzoate salt is preferred.
Antimycotic: An
Benzoic acid is permitted in several products like squashes, syrups, crushes, agent inhibiting the
fruit juices, jams, jellies, marmalade, beverages, pickles and tomato products. growth of fungi.

Sulphur dioxide and its various salts have a long history of use dating back to
the times of the ancient Greeks. They have been used extensively as
antimicrobials and to prevent enzymatic and non-enzymatic browning in a
variety of food products. Sulphurous acid inhibits yeasts, moulds and bacteria.
Sulphur dioxide and sulphites are permitted under PFA for a number of
products like fruit pulps, squashes, syrups, crushes, cordials, wines, beverages,
and dehydrated fruits and vegetables. Sulphur dioxide is also used as an anti-
browning agent.
Sorbic acid and its sodium, potassium and calcium salts are collectively
known as sorbates. Sorbic acid is present in some berries like berries of the
mountain ash berry (rowanberry). These sorbates inhibit most of the species of
yeasts and moulds. Several species of bacteria are also inhibited by sorbates.
At present under PFA, sorbates are permitted for only a few fruit and vegetable
products. They include jams, jellies, marmalades, glazed or candied fruits, fruit
bars, fruit juice concentrates and prunes. Some of the other products include
cheese, flour confectionary, smoked fish, preserved chapattis and fat spreads.
Sorbic acid and potassium sorbate have GRAS status.
Nitrites have been used in meat curing for many centuries. For meat curing,
Nitrites and nitrates are
nitrite is used along with a mixture of salt, sugar, spices, and ascorbate. Nitrite the food industry's
contributes to the development of the characteristic colour, flavour, and texture primary chemical defense
improvement and preservative effects. Nitrite has a strong inhibitory action against the bacterium
Clostridium botulinum.
against Clostridium botulinum and several other micro-organisms. They also impart a pink,
fresh hue to cured meat.
Antimicrobial substances (antibiotics) produced by microorganisms have
been known for many years. These are the products of the defence system of
the microbes themselves generated when they compete with each other for
space and nutrients. Some of these, like nisin, and natamycin, the cheese
preservatives called bacteriocins have been allowed in some foods only in
recent years.
Some other potential natural preservative sources include honey, milk, and
even dried plums.

Check Your Progress Exercise 2 "

Note: a) Use the space below for your answer.
b) Compare your answers with those given at the end of the unit.
1) Categorise the following food additives into class I and class II
preservatives.
Benzoic acid, Glucose, Vegetable oils, Lactic acid, Salt, Vinegar, Sorbic
acid, Honey, Propionic acid.
………………………………………………………………………………..
………………………………………………………………………………..
………………………………………………………………………………..
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10.4 ANTIOXIDANTS
Lets us recall what we have learnt about autooxidation of fats and oils while
studying Unit 7 on lipids. The unsaturated fatty acids in fats and oils can
undergo oxidation during storage leading to the development of rancidity i.e.,
the characteristic off-flavours indicating the spoilage of oils and fats. The
oxidative processes may also cause vitamin destruction, discolouration and
even some toxic effects. Food antioxidants are substances that are able to
inhibit or interfere with the autooxidation reaction. In other words, they get
oxidized in preference to the fats and oils and thus prevent the oxidation of the
latter.

It was explained in the previous Unit that tocopherols present in many

vegetable oils have antioxidant property. Similarly, ascorbic acid and lecithin
have antioxidant properties. However, the major antioxidants commercially
used in foods, fats and oils are phenolic compounds and are generally referred
to as phenolic antioxidants. The most widely used phenolic antioxidants for
fats and oils are i) butylated hydroxy anisole (BHA), ii) butylated hydroxy
toluene (BHT), iii) propylgallate and iv) tert-butyl hydroquinone (TBHQ).

Certain metals like iron and copper present in foods are strong catalysts of fat
oxidation and may react with antioxidants to cause discolouration. Food acids
like citric acid have the ability to bind these metals. Therefore, the antioxidants
are usually added along with citric acid.

The antioxidants are perhaps the most widely used among the food additives.
Browning of cut fruits
and vegetables is due to They are used in vegetable oils, meat products, confections and chewing gums,
enzymatic oxidation of cereal products like breakfast cereals, bakery products etc. Use of the
phenolic substances. antioxidants in fruit and vegetable products though limited, is of considerable
commercial importance. Some of them include fruit nuts like walnut, almonds,
cashew nuts; citrus oils, dehydrated potato products like powder, flakes and
granules.

Under PFA, all the above mentioned phenolic antioxidants except BHT have
been permitted with restrictions. Additionally, lecithin and ascorbyl palmitate
are also permitted for specific food products.

10.5 ACIDULANTS
As the name indicates acidulants are food additives that may lower the pH of
any food. Since the microbial spoilage of food is inhibited at low pH,
acidulants find an application as an antimicrobial agent. Acidulants contribute
a variety of functional properties that lead to the enhancement of food quality
by imparting desired flavours and taste to it. Most of the acidulants used in
food are organic acids and their salts. For example, the commonly used
Sequestrants combine
with metals forming acidulants in foods are acetic, ascorbic, citric, lactic, malic and tartaric acids
complexes with them and and their salts. Inorganic acids like phosphoric acid is also used extensively in
making them unavailable cola type beverages.
for other reactions. They
can have antioxidant In general acidulants are used as flavouring agents, buffering agents,
properties.
preservatives, sequestrants, viscosity modifiers and meat curing agents.
Some commonly used acidulants are given below.

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Citric acid, a tricarboxylic acid abundantly present in citrus and many other
fruits is perhaps the most widely used organic acid. Though earlier it used to be
produced from citrus fruits, presently fermentation is employed for most of the
commercial citric acid production. It is used in carbonated soft drinks.
Malic acid (2-hydroxybutanoic acid), a dicarboxylic acid is the major acid in
apples and mango. It is a nonhygroscopic white crystalline powder, easily
soluble in water and finds application in dry food formulations. Synthetic
malic acid is available commercially.
Tartaric acid a dicarboxylic acid found predominantly in grapes and tamarind.
It is a white crystalline water soluble solid, usually extracted from the argol
sediment formed during fermentation of grapes. It finds application in baking
powder and effervescent ‘health salts’.
Most of the food acidulants are permitted under PFA with certain restrictions.

10.6 COLOURING AGENTS

The colours do not have anything to do with the nutritive value of foods but the
specific colouring of a given food item does affect its acceptability. Many a
times colours are added to restore the natural colour of the food which is lost in
food processing or sometimes these are used just to give the food an attractive
look. Food colouring agents called colourants may often be considered simply
of cosmetic in nature, but the role they play is actually very important. We may
say that the colour of foods is a measure of its quality to a certain extent. For
example an orange if has a brown colour, will not be acceptable in the first
instance.
The use of colourants to foods to make them more attractive is not new.
Extracts of spices and vegetables were used for the purpose as early as 1500
B.C. However, the advent of the use of food colourants in the late 1800s and
early 1900s was unfortunately accompanied by their misuse. These were used
as adulterants, frequently to disguise food of poor quality. Some of these
deceptive practices included colouring of pickles with copper sulphate; cheese
with vermillion and red lead; tea with copper arsenite, lead chromate and
indigo; and candy and turmeric with lead chromate, red and white lead and
vermillion.
The colouring agents used in food are natural as well as synthetic in their
origin. Let us read about these in the following subsections.
Some common natural
colourants
10.6.1 Natural Colourants 1. Beta carotene
2. Beta – apo -8’-carotenal
The natural colourants are extracted from the seeds, flowers and some insects. 3. Methyl and ethyl ester of
Some examples are spinach juice for green and marigold flower for yellow beta-apo-8’-carotenoic
acid
colour. A few of the natural colourants are discussed below. 4. Canthaxanthin
5. Chlorophyll
Anthocyanins: Anthocyanins are the intense red and blue water-soluble 6. Riboflavin (lactoflavin)
pigments occurring in many fruits, vegetables and flowers like strawberries, 7. Caramel
cranberries, raspberries, blueberries, grapes (blue), Jamun and some flowers. 8. Annatto
9. Saffron
Due to their structure, anthocyanins exhibit most intense colour below a pH of 10. Curcumin (or turmeric)
3.5 and thus are suited for acidic foods only. Further, these easily undergo
discolouration in the presence of amino acids, phenolic sugar derivatives etc.
and are bleached by ascorbic acid and sulphites.

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Chemistry Carotenoids: Carotenoids are responsible for the yellow, orange and red
pigments in a number of plants and animal foods. Carotenoids are classified
into three groups. i) Carotenes – These are hydrocarbons containing β-ionone
rings and possess vitamin-A activity for example, β-Carotene present in
carrots, chillies, soybean. ii) Lycopenes – the carotenoids devoid of β-ionone
rings and do not possess vitamin-A activity. Lycopene is present in tomato,
apricot, watermelon, and red guavas. iii) Xanthophylls −the oxygenated
derivatives of carotene. These do have β-ionone rings, but do not possess
vitamin-A activity. These are present in papaya, orange peel, and yellow
maize. iv) α-Carotenes − similar to β-carotene in its biological activity.
Structurally, carotenoids are polyenes composed of isoprene units. These are
fat soluble, fairly heat stable and are stable in the pH range of 2–7. However,
during processing of fruits and vegetables, partial loss of carotene takes place.
Due to their structure, carotenoids are very sensitive to oxidation therefore,
synthetic β -carotene is marketed in forms that confer protection from
oxidation i.e., these are oxidized in preference to the item being protected.
Ascorbic acid can protect β-carotene by serving as an antioxidant.
Betalains: Betalains are found in plants such as red beets, amaranthus flowers,
bougainvillea, cactus fruits etc. Betalain colours range from red to yellow. The
red beet is the most common commercial source of these pigments.
Chlorophylls: Chlorophylls, the most abundant naturally occurring plant
pigments, are the green and olive green pigments in green plants. These are
soluble in alcohol, diethyl ether, benzene, acetone etc. but insoluble in water.
Some metal ions like iron, zinc and copper react with chlorophyll and the
green colour becomes brighter. In alkaline pH, the colour of chlorophyll is
better retained. Chlorophylls are heat sensitive and during processing of fruits
and vegetables containing chlorophyll, the green colour is lost and turns olive
green. When vegetables containing chlorophyll is cooked, the central
magnesium atom is replaced by hydrogen atom and loses its colour forming
pheophytin.
Curcumin is the main colourant (yellow) in the oleoresin obtained from
turmeric (Curcuma longa). Curcumin is fat-soluble, has good tinctorial
strength, but exhibit slight sensitivity to light, air and pH.
Paprika oleoresin is the extract of mild capsicum (Capcicum annum) and is
orange red to deep red in colour. Like curcumin, paprica oleoresin is also water
insoluble. Paprika and turmeric oleoresins are available in various standardized
forms.
Saffron is generally stable toward light, oxidation and pH and has a high
tinctorial strength.
Annatto is the color used in butter and cheese and is obtained from a plant –
Bixa Orellana -
10.6.2 Synthetic Colourants
The colourants derived from synthetic dyes are called synthetic colourants.
Synthetic colourants were earlier manufactured from coal tar derivatives and
the gelatin desserts, candies and bakery goods were coloured with them.
Although the colourants were highly purified before they were added to foods,
the negative connotation of their association with coal tar resulted in much
unfavourable publicity. As a result, synthetic colourants are no longer

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manufactured from coal tar derivatives but instead are developed from highly
purified petrochemicals.
In fact the development of synthetic dyes came as a boon to the food industry
because these colourants were superior to natural extracts in terms of their
colour intensity, number of shades, stability, easy availability above all they
were quite cheap. However, it also brought in a new aspect of the safety in
focus. The toxicological studies have shown that many of the colourants are in
fact harmful; though a few appear to be safe for use depending on the quantity
consumed. To add to the woes, these assessments of toxicity also vary and
colourants considered safe in one country may not be considered safe in
another country. More so with further studies, the status of the colourants used
in countries throughout the world is in a state of flux the number of permitted
synthetic colourants is decreasing year by year. Some of the permitted
synthetic colourants are given in Table 10.1.
Table 10.1: Common Synthetic Food Colours
S. No. Common Name Shade Chemical class

1. Ponceau 4R Red Azo

2. Carmoisine Red Azo

3. Erythrosine Red Xanthene

4. Tartrazine Yellow Pyrazolone

5. Sunset yellow FCF Yellow Azo

6. Indigo carmine Blue Indigoid

7. Brilliant blue FCF Blue Tri-aryl methane

8. Fast green FCF Green Tri-aryl methane

The above list shows that the permitted synthetic colourants belong to five
chemical classes viz. azo, xanthene, pyrazole, indigoid and triarylmethane.
These colours water-soluble and are more resistant to chemical reaction, pH
and heat compared to natural colourants.
Check Your Progress Exercise 3 "
Note: a) Compare your answers with those given at the end of the unit.
1) Fill in the blanks with appropriate words.
a) The antioxidants in foods prevent the …………..reactions of fats and
oils.
b) BHA is an example of a …………..antioxidant.
c) The food additives which help to lower the acidity and increase the
pH of foods are called …………...
d) Yellow, orange and red colour to food is imparted by …………..
which are ……… colouring agents.

10.7 FLAVOURING AGENTS

Flavour like colour has no nutritional value but has a great bearing on
acceptance of foods and therefore, has enormous commercial importance.
Some studies have indicated that taste can alter intestinal absorption of glucose
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Chemistry and fat metabolism. Flavour is defined in several ways, according to one such
definition the flavour is, “the sensation produced by a material taken in the
mouth, perceived principally by the senses of taste and smell, and also by
general pain, tactile and temperature receptors in the mouth”.
Flavouring agents include flavourings and flavour enhancers. The former are
added in foods to produce flavours or modify the existing ones, while the latter
include the additives which intensify the flavours which are already present
and are weak in nature. During the early days, people used spices, herbs,
vinegar, smoke, honey etc. To enhance or modify the flavour of foods. Along
with the developments in synthetic chemistry and analytical techniques like
gas chromatography and mass spectrometry, there was a spurt in synthetic
flavour compounds and identification of the flavour compounds in various
foods and processed products. Besides this these are also of great importance
in the drug industry. For making the medicines favourable to the patients often
the former is coated with flavours. Many medicines with their usual taste could
cause vomiting or nausea therefore these are camouflaged with suitable
flavouring agents.
Food flavourings are classified into three groups.
1) Natural flavours and natural flavouring substances: These are flavour
preparations and single substances respectively acceptable for human
consumption. These are obtained exclusively by physical means from
vegetable, sometimes animal raw materials, either in their natural state or
processed for human consumption. Some of the foods contain single
compounds giving flavour e.g., menthol in peppermint, benzaldehyde in
bitter almond, citral in lime peel, amyl acetate in ripe banana,
cinnamaldehyde in cinnamon etc. The natural flavours include spice
oleoresins and oils, essential oils like citrus oils; fruit aroma concentrates
like apple aroma concentrate etc.
2) Nature-identical flavouring substances: These are the substances
chemically isolated from aromatic raw materials or obtained synthetically,
they are chemically identical to substances present in natural products
intended for human consumption, either processed or not.
3) Artificial flavouring substances: These are the substances, which have
not been identified in natural products and are intended for human
consumption whether processed or not.

10.8 SWEETENERS
Sweetness is one of the important taste sensations. The importance of
sweetness is reflected in huge production of sugar (sucrose) world over. Like
any other carbohydrate, sucrose is also a nutrient providing energy to the
human system. Over the years, sucrose has been implicated in obesity
development and associated diseases and also with dental caries. Besides,
diabetes has become a common disease among large sections of the
population. As a result there is a general trend towards reducing energy intake
in the form of sugars. This has resulted in development of sucrose alternatives
or artificial sweeteners. There are two types of sucrose alternatives viz.
nutritive and nonnutritive sweeteners. Nutritive sweeteners also called calorie
sweeteners are usually carbohydrates or carbohydrate derivatives.
Nonnutritive sweeteners include a range of natural products which are not
carbohydrates in nature and some synthetic chemicals.

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10.8.1 Nutritive Sweeteners
You have already learnt about glucose, glucose syrup, fructose and some other
carbohydrates and their relative sweetness in Unit 6 of this block. A few other
nutritive sweeteners are discussed below.
Sorbitol: Sorbitol is a six carbon sugar alcohol that was originally found in the
berries of mountain ash. It is chemically produced from glucose for
commercial use. It is highly soluble in water (72% at 25oC). Sorbitol has about
half the sweetness of sucrose. Since it has a much lower caloric content
compared to sucrose, sorbitol is used as a sweetener for diabetic foods, sugar-
free candies and chewing gums.
Xylitol: Xylitol (xylit) is a pentiol found in most fruits and berries as well as
xylan (a polysaccharide) containing plant materials. It is also produced by
microbiological methods. Xylitol is a crystalline substance, having good water
solubility (64% at 25oC). It has sweetness and caloric content equal to sucrose.
However, because xylitol is absorbed slowly, it does not cause increase in
blood glucose level as glucose or sucrose. Therefore, it is used in diabetic
foods also.
Isomalt: Isomalt is also called hydrogenated isomaltulose. It is an equimolar
mixture of 6-O-β-D-glucopyranosyl-D-glusitol and 1-O-β-D-glucopyranosyl-
D-mannitol. It is of about half the sweetness of sucrose and is stable in acid
and alkaline media under conditions normally occurring in food processing. It
has no impact on blood sugar. Isomalt is used as a sugar substitute in
confectionaries, chewing gum, soft drinks and desserts.

10.8.2 Non-nutritive Sweeteners

Saccharin: Saccharin was synthesised way back in 1879. During the two
world wars, the use of saccharin as a sweetener increased due to the scarcity of
sugar and became an accepted sweetener for special dietary and dietetic foods
even though its safety has repeatedly been questioned. It was at the centre of
controversy when it was shown that rats got urinary cancer after being fed with
saccharin. But it was later related to too high a dose saccharine. Nowadays it is
The Acceptable Daily
unlikely to get such a dose as saccharine is used only in processed drinks like Intake (ADI by WHO)
coffee and food. However, saccharine should be avoided by pregnant or of saccharin is fixed at
breastfeeding women. 2.5 mg/Kg body
weight.

Saccharin and sodium saccharin are white crystalline powders soluble in water.
They are about 500 times sweeter than sucrose. It has good stability during
cooking and baking of food products but leaves a slight bitter metallic
aftertaste. It is permitted as a sweetener in several countries including India
with restrictions.

Cyclamates: Although sodium cyclamate was synthesized in 1937, its actual

use as a sweetener started only in 1950. Cyclamates is a group name used for
The ADI value of
cyclamic acid, sodium cyclamate and calcium cyclamate. They are not found cyclamates is 11 mg/kg
in nature. Cyclamates are stable at high temperatures, are easily soluble in body weight.
water. They are about 30 times sweeter than sucrose and can be used as a non-
calorie sweetener in a variety of products. Some times it is used as a mixture
along with saccharin. Cyclamates are not without safety questions. Therefore
its usage is only allowed with restrictions like most other non-nutritive
sweeteners. The use of cyclamates is not permitted under PFA.

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Food
FoodChemistry
Chemistry Aspartame (Nutrasweet): Aspartame was discovered only in 1960. It is the
methyl ester of L-aspartyl-L-phenylalanine. Aspartame is produced from the
amino acids phenylalanine and aspartic acid. It is an odourless white
The ADI value is
fixed at 40-mg/kg
crystalline powder, slightly soluble in water and almost 150-200 times sweeter
body weight. than sucrose. Since 1981, it has been used in innumerable food items and diet
soft drinks as it is devoid of any carbohydrates, calories, proteins or fats.
Aspartame provides 4 Kcal/g energy. It provides sugar like sweetness in foods,
but under certain moisture, temperature and pH conditions, it is hydrolyzed and
loses its sweetness. Therefore, aspartame is more suitable for dry products or
as a table top sweetener although it is widely used in soft drinks, dairy products
etc. Like saccharine, aspartame has also been implicated in a number of health
related issues but these have not been proved to be correct beyond doubt.
However, person with 'phenylketonuria' disorder must avoid it.
Acesulfame K: Acesulfame K is one of the most recently introduced (1967)
non-nutritive sweeteners. Acesulfame K is the potassium salt of 6-methyl-
The body doesn't process 1,2,3-oxathizine-4(3)-one-2,2-dioxide. It is a white crystalline powder, freely
this sweetener.
soluble in water, non hygroscopic and 150-200 times sweeter than sucrose.
Acesulfame K is used in soft drinks, chewing gum and as a table-top
sweetener. More food applications are being investigated.
Sucralose (Splenda) - is produced by chlorinating sugar and is comparable to
aspartame in terms of it not containing any fat, protein, calorie or
carbohydrates and also in not influencing the blood sugar level. This is about
600 times sweeter than sucrose and finds applications in soft drink, candy bars
and many other food products.
Rebiana is another non-nutritive sweetener derived from the herb stevia of the
sunflower family. Stevia extracts are 250-300 times sweeter than sucrose.
These are heat stable pH stable and non-fermentable. Rebiana is used as a
natural sweetener for the diabetics.

10.9 MISCELLANEOUS ADDITIVES

The number of substances in this category is very large; however, these are not
used extensively in fruit and vegetable products. Only a few additives of this
category are being dealt with over here. They include emulsifiers and
stabilizers, firming agents, anticaking agents, clarifying agents etc.
Emulsifying and stabilizing agents: are essentially used for emulsifying and
stabilizing dispersions of oils and fats in aqueous media. Emulsifiers are used
to obtain a stable mixture of liquids that other wise would not mix or would
separate easily. They include different types of gums esters of fatty acids,
lecithin, ester gums (glycerol esters of wood rasin), some synthetic emulsifiers.
The emulsifiers were in use since the early 19th century; however, they were
produced at the industrial scale only after 1950s. Now there are large varieties
of emulsifiers in the market, margarine, mayonnaise, butter and espresso being
the most common. Emulsifiers are also used in manufacturing high quality
bread, shiny surfaced non-waxy chocolates, and toffees with lower stickiness
to teeth, soft chewing gums, light creamy ice creams, and sausages etc.
Firming agents like calcium chloride are used to firm the texture of canned
fruits and aluminium sulphate added to pickles.
Anticaking agents are used to impart free flowing properties to dry products
as these prevent particles from adhering to each other. Examples are silicates in

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 Food Additives
Food Additives
potato flakes, dehydrated vegetable powders, cocoa powders, salt; tricalcium
phosphate in spices, and fruit powders; and starches in icing sugar etc.
Humectants are moisture retention agents they are used to control viscosity
and texture, bulking, retention of moisture, reduction of water activity and
retention of softness.
Clarifying agents are used to clarify fruit juices and wines and chill proofing
of beer. Gelatin is a typical example of a clarifying agent.
Curing agents are used to preserves (cure) meals, give them desirable colour
and flavour. Sodium nitrite is one most widely used curing agent for meat
products.
Check Your Progress Exercise 4 "
Note: a) Compare your answers with those given at the end of the unit.
1) Match the contents given in column A and B correctly.
Column A Column B
a) Firming agent in pickles i) Sodium nitrite
b) Curing agent for meats ii) Benzaidenyde
c) Flavouring compound in bitter iii) Cyclamates
d) An example of a nonnutritive sweetener iv) Aluminium sulphate

10.10 LET US SUM UP

The components of foods are very important for the growth of the living
beings. However, human beings are more particular of the taste and appearance
of food and have explored the ways to improve food quality by ways of food
additives. Food additives are the substances not present in foods but are added
to these for improving food quality.
There are two types of substances other than the usual food components. These
are intentional and unintentional or incidental. The former are added
deliberately to the foods while the later get added to the food during its
production and processing.
The intentional or the food additives are added for various reasons. These are
to improve texture, enhance the shelf life, improve flavours, prevent food from
auto-oxidation, regain the colour lost during processing, bring firmness to
food, emulsify, clarify and many more.
Although the methods of food preservation, colouring and flavouring etc, have
been prevalent for ages using natural foods, yet due to the development of
newer methods and ways, synthetic food additives have come into use.
Synthetic sweetener, saccharin, is one of the most common example and there
are many more. However all the food additives should be added according to
the regulations in order to prevent any harm.

10.11 KEY WORDS

Preservatives : Substances capable of retarding or arresting the
deterioration of food; examples are sulphur
dioxide, benzoic acid, specified antibiotics,
salt, acids, and essential oils.
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Food
FoodChemistry
Chemistry Acceptable Daily Intake : The amount of a food additive that could be
(ADI) taken daily for an entire life-span without
appreciable risk. Determined by measuring the
highest dose of the substance that has no effect
on experimental animals, then dividing by a
safety factor of 100.
Non-nutritive : Non-nutritive sweeteners, also called sugar
Sweeteners substitutes or artificial sweeteners, do not
provide calories and will not influence blood
sugars. These include: saccharin, cyclamate,
aspartame, sucralose and acesulfame
potassium.
Oleoresin : In the preparation of some spices such as
pepper, ginger, and capsicum, the aromatic
material is extracted with solvents which are
evaporated off, leaving behind thick oily
products known as oleoresins.
Emulsifier : Surface-active agent that promotes the
formation of an emulsion

10.12 TERMINAL QUESTIONS

1) What is the main purpose of adding preservatives to foods? What are their
types?
2) Name three types of phenolic antioxidants used for fats and oils and their
food applications in general.
3) What is meant by natural and nature-identical flavouring substances?
4) Differentiate between nutritive and nonnutritive sweeteners. Illustrate
your answer with suitable examples.
5) Give the main function of each of the following as a food additive.
a) Tartaric acid
b) Lecithin
c) Gelatin
d) Anthocyanin

# 10.13 ANSWERS TO CHECK YOUR PROGRESS

EXERCISES
Check Your Progress Exercise 1
1) a) incidental additives b) chance contaminants c) vitamin, minerals
Check Your Progress Exercise 2
1) Class I preservatives: glucose, vegetable oils, salt, vinegar
Class II preservatives: benzoic acid, lactic acid, sorbic acid , propionic
acid.
Check Your Progress Exercise 3
1. a) auto-oxidation b) phenolic c) acidulants d) carotenoids, natural.

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 Food Additives
Food Additives
Check Your Progress Exercise 4
1) a) iv)
b) i)
c) ii)
d) iii)

10.14 ANSWERS TO TERMINAL QUESTIONS

1) Foods undergo spoilage due to the microbial contamination of food.
Preservatives function to preserve food by checking the growth of
microbes. There are two types of preservatives; type I
preservatives and type II preservatives. The former have no restrictions
of use while the later are to be used under certain regulations.
2) BHA, BHT, TBHQ and propylgallate are the most widely used phenolic
antioxidants. The antioxidants interfere or inhibit the auto-oxidation
reaction.
3) Natural flavouring substances are flavouring substances acceptable for
human consumption, obtained from vegetables, animal raw materials
either in their natural state or processed.
4) Nature identical flavouring substances are chemically isolated from
aromatic raw materials or obtained synthetically.
5) Nutritive sweeteners are the calorie sweeteners which are usually
carbohydrates or carbohydrate derivatives e.g., glucose fructose, sucrose
etc.
6) Nonnutritive sweeteners are the sweeteners which belong to the class of
natural products, non-carbohydrate in nature and some synthetic
chemicals e.g., saccharin, cyclamates, aspartame etc.
7) i) Acidulant
ii) Emulsifying Agent
iii) Clarifying agent
iv) Colouring agent
10.15 SOME USEFUL BOOKS
Larry Branen, A., Michael Davidson, P. and Seppo Salminen (Eds.) (1990).
Food Additives, Marcel Dekker, Inc., New York.
Owen R. Fennema (1976). Principles of food science, Part I-Food Chemistry,
Marcel Decker inc.; New York.
Meyer, L.H. (1969). Food Chemistry, Van Nostrand Reinhold Company, New
York.
Ranganna, S. (2000). Handbook of Analysis and Quality Control for Fruit and
Vegetable Products, Tata McGraw-hill Publishing Co. Ltd., New Delhi.
Bennion Marion (1980). The Science of Food, Wiley John and Sons.
Manay N. Shakuntala, and M. Shadaksharaswamy (1987). Foods: Facts And
Principles, Wiley Eastern Ltd.
John deMan, (1980). Principles of Food Chemistry, The AVI Publishing
Company Inc.
Nickerson John T.R. and Ronsivallin Louis J. Elementary Food Science
(second edition), AVI Publishing Company.

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