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Module Lecture-13 Use of Chemical Additives

The document discusses various types of chemical additives used to improve the quality and shelf life of processed foods. It covers contaminants, adulterants, food additives that act as color improvers, flavor enhancers, taste improvers, and nutrition improvers. It also discusses additives that act as preservatives, firming agents, stabilizers, emulsifiers, anti-ripening agents, sprout inhibitors, antioxidants, chelating agents, anti-chilling agents, and antimicrobials.

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17 views

Module Lecture-13 Use of Chemical Additives

The document discusses various types of chemical additives used to improve the quality and shelf life of processed foods. It covers contaminants, adulterants, food additives that act as color improvers, flavor enhancers, taste improvers, and nutrition improvers. It also discusses additives that act as preservatives, firming agents, stabilizers, emulsifiers, anti-ripening agents, sprout inhibitors, antioxidants, chelating agents, anti-chilling agents, and antimicrobials.

Uploaded by

usmansyed09870
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Use of Chemical additives

• Contamination
• Addition of anything in food during processing without your
intention
• Soil, stones, metallic pieces, plant material, microorganisms and
pesticide residues
• Adulteration
• Addition of anything in food during processing with your own
intention but to get extra profit
• Water in milk, Stone in spices, Lower quality fat in superior
quality fat
• Food additives
• Addition of anything in food during processing with your own
intention to improve the quality and shelf-life of the processed
food products
Quality improver/Non-preservative
• Colour improver
• Synthetic chemicals (Dyes and Lakes)
• Natural colour (β-carotene, caramel & chlorophyll)
• Potassium metabisulphite (bleaching agents in f/v)

• Flavour enhancer
• Ethyl butyrate is the base of pineapple flavour
• Methyl anthranilate in grape flavour
• Isoamyl acetate in banana flavour
• Benzaldehyde is the base material of almond flavour
Quality improver/Non-preservative
• Taste improver
• Sugar
• Salt
• Spices
• Acidulants: citric acid and other organic acids
• Low caloric sweeteners: Sorbitol
• Non-caloric sweeteners: stevia (natural), cyclamate, aspartame,
saccharine
• Nutrition improver
• Vitamin: A, D, B and C
• Minerals: Iron, calcium and phosphorous
• Fortification: addition of nutrients in food which were not present in
that food or if present then in very minute quantity which could not
give you any benefit
• Enrichment: Just to increase nutrients in some food
Quality improver/Non-preservative
• Improve functional properties of food
• Firming agent: Use to improve the firmness of whole or cut
fruits/vegetables
• Calcium chloride
• Calcium lactate
• Calcium phosphate
• Stabilizer: Use to increase the water holding capacity in food products
• Jell creator
• Pectin, gelatin, starch, agar
• Juice thickener
• CMC, super coal, xanthan, different gums
• Emulsion: Mixing of two immiscible liquids
• E.g. Oil + water: margarine, Oil + Egg: Mayonnaise
• Emulsifier: Use to maintain the Emulsion
• Lecithin (phospholipid)
Preservative
• Anti-ripening agents
• Purafil and 2, 4, 5-trichlorophynoxy acetic acid
• Sprout inhibitors
• To prevent sprouting in potatoes
• Methyl asters of naphthalene acetic acid
• Maleic hydride
• Technazene
• Propham
• Chloropropham
• Some other sprout inhibitors are:
• Phenyl carbamate
• Vapours of nonyl alcohol
Preservative
• Antioxidants
• BHA: Butylated hydroxyl anisole
• BHT: Butylated hydroxyl toluene
• PG: Propyl gallate
• Chelating agents/Sequestrants: used to bind the metal ions present in fruits
and vegetables as well as in enzymes responsible for their browning
• EDTA (ethylendiamine tetra acetic acid)
• Polyphosphates
• Citric acid
• Anti-chillating agents: use to decrease the chance of chilling injury (destruction
of certain enzymes which are responsible for ripening process at specific low
temperature)
• Methyl jasmonate
• Anti-microbial: use to destroy or inactivate the microbes from fruits and vegetable
products
• Potassium metabisulphite
• Sodium benzoate

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