Additives. Twelve Major Groups. Definition. Classification of Additives. Functions of Food Additives. Two Functions

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1 Definition Additives A substance added to a food to cause a desired positive change in the characteristic of a food. Added to food at any point during processing/production. USDA and FDA both regulate the use of additives. Two classifications of additives Intentional Incidental B Additives 2 Classification of Additives Intentional Added on purpose Gives foods specific characteristics or prevents spoilage. Examples Vitamin D in milk, acetic acid in dressing Incidental Get into foods unintentionally Enter anytime during processing/production Examples -- wax in milk from wax-coated carton Functions of Food Additives B-4.01 Additives 3 Two Functions Twelve Major Groups Additives legally allowed when benefits outweigh risks. Two functions of intentional additives are: Maintain/improve nutritional quality. Facilitate production, processing, or preparation. Approximately 3,000 intentional food additives in 12 major groups. Preservatives Antioxidants Sequestrants Surface Active Agents Stabilizers and Thickeners Bleaching and Maturing Agents, Starch Modifiers Buffers, Acids, Alkalies Food Colors Food Substitutes Nutritional Additives Flavoring Agents Miscellaneous Additives 5

2 Preservatives Prevent or slow spoilage Maintain natural flavors and colors Sodium benzoate soft drinks and acidic foods Calcium propionate breads and cakes Sorbic acid moist dog foods Antioxidants Prevents oxidation of lipids. Without antioxidants, shelf life of fatcontaining foods would be short. Butylated hydroxyanisole (BHA) chips Sulfur dioxide processed fruits and vegetables. 7 8 Sequestrants Chelating agents to scavenge metal ions. Combine with iron and copper, which are catalysts of oxidation and contribution to off-color. Ethylenediamine tetraacetic acid (EDTA) Citric acid -- fruits Surface Active Agents Emulsifiers used to stabilize oil-in water and water-in-oil mixtures, gas-in-liquid mixtures, and gas-in-solid mixtures. Lecithin Monoglycerides and diglycerides 9 10 Stabilizers and Thickeners Bleaching and Maturing Agents, Starch Modifiers Stabilize and thicken food by combining with water to increase viscosity and to form gels. Used in gravies, pie fillings, cake toppings, chocolate milk, salad dressings. Gum arabic Carrageenan Pectin Bleaching and maturing agents improve color of flours: Examples -- chlorine dioxide and chlorine compounds Starch modifiers oxidize starch so is more water soluble. Examples sodium hypochlorite 11 B Functions of Food Additives 12

3 Buffers, Acids, and Alkalies These additives adjust ph and control ph. Derived from natural sources or chemically synthesized. Examples include: Citric, tartaric, malic, and fumaric acid fruitflavored drinks. Phosphoric acid colas, root beer, and other nonfruit drinks Food Colors Produce appetizing and attractive qualities. Artificial and naturally-occurring colors used. Artificial colors Tested and certified by U.S. FDA Generally excel in color power, uniformity, stability and lower cost Labeled as artificial Naturally-occurring colors Annatto, caramel, carotene, and saffron B-4.01 Functions of Food Additives 13 Food Substitutes Also known as fat, sugar, and salt substitutes. Sugar nutritive and non-nutritive Fat starch-based, protein-based, and manufactured. Salt potassium chloride Nutritional Additives Added as supplements and enrichment mixtures Vitamin D -- milk B vitamins and iron -- cereal products Iodine -- salt Vitamin A margarine Vitamin C fruit juices and fruit-flavored desserts B Functions of Food Additives 15 B Functions of Food Additives 16 Flavoring Agents Natural and synthetic flavors are added. Natural spices, herbs, essentials oils, and plant extracts Synthetic benzaldehyde, ethyl butyrate, MSG Over 1200 flavoring materials used largest single group of food additives. Used in trace amounts. Also includes flavor enhancers and potentiators. Miscellaneous Additives Promote growth of bakers yeast ammonium sulfate Firming agents calcium chloride Anticaking agents calcium phosphate Clarifying agents for wine bentonite Solvents ethanol, acetone, and hexane Curing meat sodium nitrite and sodium nitrate Crystallization inhibitors -- oxystearin B Functions of Food Additives 17 B Functions of Food Additives 18

4 Food Substitutes Food Substitutes Also known as food analogs. Natural or synthethized substances. Typically designed to reduce caloric content while mimicking functional properties, such as: flavor mouthfeel texture appearance 20 Types of Food Substitutes Sugar Substitutes Sugar Substitutes nutritive non-nutritive Fat Substitutes starch-based protein-based, and manufactured. Salt Substitutes potassium chloride Non-nutritive Saccharin (Sweet & Low) Aspartame (NutraSweet) Acesulfame potassium Stevioside (Stevia) Sucralose (Splenda) Nutritive Sweet alcohols 22 Fat Substitutes Salt Substitutes Starch-based fat substitutes Vegetable gums Dextrin Maltodextrin Polydextrose Pectin Protein-based -- Simplesse Egg white and whey Synthetic -- Olestra Sucrose polymer Fatty Acids + Sucrose No enzyme to digest it Acts like a fatty acid Potassium chloride 23 24

5 Two Key Government Agencies Government Agencies Food and Drug Administration (FDA) United States Department of Agriculture (USDA) Other regulatory agencies also oversee the food supply. B Government Agencies 26 Food and Drug Administration (FDA) FDA is a branch of the Department of Health and Human Services (DHHS). Regulates all foods except red meat, poultry, eggs Role: Define truth in labeling requirements. Supervise the use of additives in the food supply. Set guidelines for use of additives by manufacturers. Monitor proper use of additives in products they inspect. U.S. Department of Agriculture Inspect and grade red meat, poultry, eggs Ensures meat and poultry supply is safe to eat, wholesome, properly labeled and packaged Monitor proper use of food additives in products that they inspect. B Government Agencies 27 B-4.02 Government Agencies 28 Additive Guidelines Food Additive Approval Food Additive Amendment No additive can be used in foods unless the FDA verifies it is safe. Based on extensive testing and research. Manufacturers who make additives are required to provide proof of safety. Six step approval process. B-4.02 Food Additive Approval 30

6 Six Step Approval Process 1. Test its effectiveness. 2. Measure the amount present in the final product. 3. Feed it in large doses to animals under controlled conditions to prove its safety. 4. Present all test results to the FDA for review. 5. Complete a public hearing. 6. Follow FDA s written regulations stating permitted food usage. Other Concerns Safety is not the only concern. To be approved, a food additive must: Perform an intended and useful function. Not deceive the consumer or conceal faulty ingredients or defects in manufacturing practices. Not substantially reduce the food s nutritional value. Not be used in place of good manufacturing practices. Include a method for analyzing the presence of the additive in food. B Food Additive Approval 31 B-4.02 Food Additive Approval GRAS List and Delaney Clause GRAS List Generally Recognized as Safe (GRAS) List 1958 Food additives that have a long history of common usage in food with no known negative health effects. Over 600 additives on list -- eventually had to be tested 1969 GRAS substances are re-examined Potentially hazardous items were removed from list After being re-examined, the GRAS List was divided into five classifications. B GRAS List and Delaney Clause 34 GRAS List Classifications GRAS List Classifications Class 1 Ingredients safe at present and anticipated levels of use. Class 2 Ingredients safe at current usages, however, need more study to see if higher level usage could be hazardous Class 3 Ingredients that have restricted use. Further research needed. Class 4 Ingredients that the FDA needs to establish stricter guidelines. Class 5 Ingredients recommended to be removed from the GRAS List. B GRAS List and Delaney Clause 35 B GRAS List and Delaney Clause 36

7 The Delaney Clause Food, Drug, and Cosmetic Act set of laws giving authority to the FDA to oversee the safety of food, drugs, and cosmetics. Delaney Clause, which is in the Food, Drug, and Cosmetic Act, states: No additive may be permitted in food if the additive at any level can produce cancer when fed to man or animals or can be shown to be carcinogenic by any other appropriate test. B GRAS List and Delaney Clause 37 Delaney Clause Controversy Problem Some harmless and common substances possibly induce cancer in one animal or another under special conditions that have little to do with normal food consumption Examples saccharin, pepper, charred meat Possible modification Modify definition of safe in regard to foods and use informed scientific judgments to make regulatory decisions. B GRAS List and Delaney Clause