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1.Food Additives

The document discusses food fortification, adulteration, preservation, and additives, highlighting their roles in improving diet quality and food safety. It categorizes food additives into four groups and outlines their purposes, benefits, and potential health risks. Additionally, it emphasizes the importance of government regulations to ensure consumer safety regarding food additives.

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Rupali Verma Bagga
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5 views18 pages

1.Food Additives

The document discusses food fortification, adulteration, preservation, and additives, highlighting their roles in improving diet quality and food safety. It categorizes food additives into four groups and outlines their purposes, benefits, and potential health risks. Additionally, it emphasizes the importance of government regulations to ensure consumer safety regarding food additives.

Uploaded by

Rupali Verma Bagga
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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FOOD

ADDITIVES
Shaina Goyal
Roll no.64
FOOD FORTIFICATION

Process whereby nutrients are


added in small quantities to maintain
or improve the quality of diet of a
group, community or a population.
Examples:
Fluoridation of water
Iodization of salt
Fortification of Vanaspati and
milk with vitamin A and D.
FOOD ADULTERATION
Act of INTENTIONALLY debasing
the quality of food offered by sale
either by the admixture or
substitution of inferior substances
or by removal of some valuable
ingredients.
FOOD PRESERVATION
It is a process which:
 Keeps food fresh,wholesome and free
from contamination
 Makes food available when out of
season
 Supplies food to areas of scarcity
Methods:
Heating and Canning,
Salting and Pickling, Cooling,
Addition of chemicals (Food
Additives) etc.
WHAT ARE FOOD
ADDITIVES?
Non-nutritious substances added
intentionally to food…..generally in
small quantity….. to improve its
…. appearance
…. flavor
….texture
…& storage
properties.
What are the ADDITIVES
allowed in our FOOD?
There are FOUR basic categories of additives:
(1) GRAS ( Generally REGARDED as SAFE)

(2) FOOD ADDITIVES (Must be PROVEN SAFE)

(3) PRIOR SANCTIONED (Assumed to be


SAFE for a SPECIFIC FOOD-before 1958)

(4) COLOR ADDITIVES (Must be PROVEN


SAFE)
CATEGORIES
OF FOOD ADDITIVES
Category 1:
Coloring agents-saffron, turmeric
Flavoring agents-vanilla essence
Sweeteners –saccharine
Preservatives –sorbic acid, sodium
benzoate
Acidity-imparting agents-citric acid.
Category 2:
Contaminants incidental through packing
steps, farming practices (insecticides) or
environmental conditions.
WHY ARE THESE THINGS
ADDED TO FOODS?
For increasing shelf-life
Controlling the acidity or alkalinity
Increasing nutritional value
Leavening baked foods
Preservation
Preventing caking of powdered substances
Preventing fresh fruits from turning brown
Sharpening colours or flavors
FOOD ADDITIVES:
FRIENDS OR FOES???
Indiscriminate use of food additives
may pose health hazards among
consumers. But their judicious use
can improve food safety, flavour
and add nutritional value.

So, food additives are not all bad.


ARE SOME PEOPLE
SENSITIVE OR ALLERGIC
TO FOOD ADDITIVES?
YES….
These people may notice stomach
upset, headaches, runny nose,
sneezing, wheezing or even
anaphylactoid reaction.
RISKS
AND
SIDE EFFECTS
OF
COMMON
FOOD ADDITIVES
NITRITES AND NITRATES
Additives in hot dogs, ham,
sausages, processed meats and
pepperoni.
Dilate blood vessels causing
headache.
Nitrosamines have been implicated
in cancer aetiology, eg. Stomach
cancer
MONOSODIUM GLUTAMATE
[MSG]
Added to certain seasonings
especially in Chinese food.
The following symptoms are seen:
facial flushing, headache and
abdominal discomfort.
Beware of labelling such as
“hydrolysed fat” or “hydrolysed
protein” or “all natural
preservatives” since these terms
are used synonymously with MSG.
OLESTRA-FAKE FAT!!!
Used in ice-creams, cooking oil,
deep-fried foods and snack chips to
avoid extra calories.
Recently its safety as food additive
has been questioned.
ACESULFAME-K Artificial Increased
sweeteners risk of cancer
[Coffee, tea,
SACCHARINE
desserts]
Artificial In many Cancer
colourings foods causing

Aspartame Artificial Dangerous


sweetener for PKU
patients
Caffeine Coffee, tea, Increased
chocolates, BP,insomnia,
soft drinks mildly
addictive
SO WHAT COULD BE
DONE???
Beware of processed meats
Choose naturally decaffeinated
products like herbal tea.
If your food is not of the colours
found in nature, consider avoiding
it!
Limit your intake of processed
snack foods like chips and cookies.
HOW IS THE
GOVERNMENT HELPING?
Prevention of Food Adulteration Act
Fruit Products Order

The laws require the manufacturers to:


Print the nature and quantity of the
additive used on the label.
Print “artificially coloured” whenever
any extraneous colouring matter has
been added.

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