ADDITIVESADDITIVES

Valentina Pajk & Ksenija ZupancValentina Pajk & Ksenija Zupanc

SloveniaSlovenia

What are additives?What are additives?

Food additivesFood additives are substances added to are substances added to food to preserve flavour or improve its food to preserve flavour or improve its taste and appearance. taste and appearance.

Why use additives?Why use additives?

……to keep high quality of foodto keep high quality of food ……to make the food look appealing to make the food look appealing ……to give shape and structure to give shape and structure ……to prevent the growth of fungi, moulds to prevent the growth of fungi, moulds

and yeasts and yeasts ……to prevent the oxidation of food to prevent the oxidation of food ……to give a sharp taste to foods to give a sharp taste to foods

Tyes of additivesTyes of additives

ColoursColours EmulsifiersEmulsifiers FlavouringsFlavourings Gelling Agents, Thickeners and StabilisersGelling Agents, Thickeners and Stabilisers PreservativesPreservatives SweetenersSweeteners Anti-Caking Agents Anti-Caking Agents AntioxidantsAntioxidants

ColoursColours

Food look more appealing Food look more appealing Food cooked or processed for sale, they Food cooked or processed for sale, they

lose their natural colour lose their natural colour They cause hyperactivityThey cause hyperactivity

Tyes of additivesTyes of additives

ColoursColours

EmulsifiersEmulsifiers FlavouringsFlavourings Gelling Agents, Thickeners and StabilisersGelling Agents, Thickeners and Stabilisers PreservativesPreservatives SweetenersSweeteners Anti-Caking Agents Anti-Caking Agents AntioxidantsAntioxidants

EmulsifiersEmulsifiers Keeps the mixture of oil and water stable Keeps the mixture of oil and water stable

and prevents from separating into two and prevents from separating into two layers layers

Bread, Chewing gum, Breakfast cereals, Bread, Chewing gum, Breakfast cereals, Ice-cream, …Ice-cream, …

Propane-1,2-diol is used in cake Propane-1,2-diol is used in cake dressings its consequences are still not dressings its consequences are still not knownknown

Tyes of additivesTyes of additives

ColoursColours EmulsifiersEmulsifiers

FlavouringsFlavourings Gelling Agents, Thickeners and StabilisersGelling Agents, Thickeners and Stabilisers PreservativesPreservatives SweetenersSweeteners Anti-Caking Agents Anti-Caking Agents AntioxidantsAntioxidants

FlavouringsFlavourings An imitation of the flavour of a known An imitation of the flavour of a known

foodfood Creative Flavourist Creative Flavourist Possibility of alergiesPossibility of alergies Citric acidCitric acid

Tyes of additivesTyes of additives

ColoursColours EmulsifiersEmulsifiers FlavouringsFlavourings

Gelling Agents, Thickeners and Gelling Agents, Thickeners and StabilisersStabilisers

PreservativesPreservatives SweetenersSweeteners Anti-Caking Agents Anti-Caking Agents AntioxidantsAntioxidants

Gelling Agents, Thickeners Gelling Agents, Thickeners and Stabilisersand Stabilisers

To give shape and structurtoe To give shape and structurtoe To make food thicker To make food thicker To maintain the physical and textural To maintain the physical and textural

properties of foodstuffs properties of foodstuffs

Tyes of additivesTyes of additives

ColoursColours EmulsifiersEmulsifiers FlavouringsFlavourings Gelling Agents, Thickeners and StabilisersGelling Agents, Thickeners and Stabilisers

PreservativesPreservatives SweetenersSweeteners Anti-Caking Agents Anti-Caking Agents AntioxidantsAntioxidants

PreservativesPreservatives Fungistatic in actionFungistatic in action Prevent the growth of fungi, moulds and Prevent the growth of fungi, moulds and

yeasts yeasts Control the spread of bacteria Control the spread of bacteria Alfatoxins are toxic and the most Alfatoxins are toxic and the most

carcinogeniccarcinogenic substances known substances known

Tyes of additivesTyes of additives

ColoursColours EmulsifiersEmulsifiers FlavouringsFlavourings Gelling Agents, Thickeners and StabilisersGelling Agents, Thickeners and Stabilisers PreservativesPreservatives

SweetenersSweeteners Anti-Caking Agents Anti-Caking Agents AntioxidantsAntioxidants

SweetenersSweeteners Most important flavouring substance Most important flavouring substance Source of energy Source of energy Possibilty health problems Possibilty health problems Sugar free sweets and drinks all contain Sugar free sweets and drinks all contain

sweetenerssweeteners Saccharin and aspartam are Saccharin and aspartam are

carcinogeniccarcinogenic

Tyes of additivesTyes of additives

ColoursColours EmulsifiersEmulsifiers FlavouringsFlavourings Gelling Agents, Thickeners and StabilisersGelling Agents, Thickeners and Stabilisers PreservativesPreservatives SweetenersSweeteners

Anti-Caking AgentsAnti-Caking Agents AntioxidantsAntioxidants

Anti-Caking Agents Anti-Caking Agents

added to allow them to flow added to allow them to flow vending machine powders, milk and vending machine powders, milk and

cream powders, grated cheese, baking cream powders, grated cheese, baking powder, instant soup powders, table salt,powder, instant soup powders, table salt,……

Tyes of additivesTyes of additives

ColoursColours EmulsifiersEmulsifiers FlavouringsFlavourings Gelling Agents, Thickeners and StabilisersGelling Agents, Thickeners and Stabilisers PreservativesPreservatives SweetenersSweeteners Anti-Caking Agents Anti-Caking Agents

AntioxidantsAntioxidants

AntioxidantsAntioxidants

Chemicals in the food expose to oxygen Chemicals in the food expose to oxygen in the air in the air

Use to slow the rate of oxidation Use to slow the rate of oxidation Phosphoric acid is used in beers and Phosphoric acid is used in beers and

vegetable oils, it causes diarrhea.vegetable oils, it causes diarrhea.

What are E-numbers?What are E-numbers?

A systematic way of identifying food additives A systematic way of identifying food additives European Food Safety Authority (EFSA) European Food Safety Authority (EFSA)

Series Series Function Function Example Example

E100E100 ColoursColours E160aE160a CaroteneCarotene

E200E200 Preservatives Preservatives E234E234 NisinNisin

E300E300 Antioxidants Antioxidants E307E307 Alpha-Alpha-tocopheroltocopherol

E400+E400+ Miscellaneous Miscellaneous E440E440 Pectin Pectin (stabiliser)(stabiliser)