FOOD ADDITIVES

Food Additives https://www.youtube.com/watch?v=jSgILz-ZX8I Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Food Additives Substances that become part of a food product intentionally or incidentally during the processing or production of the food Salt to preserve foods, herbs, spices or vinegar solutions, sugar, and corn syrup are among the most common food additives Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Common Food Additives Monosodium glutamate (MSG) – particularly in packaged Asian foods Artificial sweeteners, such as aspartame, saccharine, and sodium cyclamate Antioxidants in oily or fatty foods Benzoic acid in fruit juices Sulfites in packaged vegetables Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Common Food Additives Nitrates and nitrites in hot dogs and other meat products Antibiotics given to food producing animals Lecithin, gelatins, corn starch, waxes, gums, propylene glycol in food stabilizers and emulsifiers Coloring agents Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Functions of Food Additives Maintain product consistency Emulsifiers prevent separation of ingredients Stabilizers and thickeners provide even textures Anti-caking agents keep ingredients free flowing Improve or preserve the nutritive value Foods and beverages are fortified with nutrients that help to make up for inadequacies in individuals’ diets. Vitamin A Vitamin B Folic acid Calcium Iron Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Functions of Food Additives Maintain the wholesomeness of foods Preservatives reduce spoilage and rancidity Control the acidity and alkalinity in foods and provide leavening Specific substances help to change the acid-base balance of foods to obtain a desired taste, color, flavor, or leavening Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Functions of Food Additives Provide color and enhance flavor Dyes and flavorings are cheaper than the “real” thing (i.e. strawberry flavoring instead of crushed strawberries) Adapted from MedlinePlus <www.nlm.nih.gov> Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Categories of Food Additives

Categories of Food Additives Anti-caking agents Prevents the lumping or clumping of fine, powdery substances Chemical preservatives (synthetic additives) New chemicals are produced to aide food preservation and nutrition Emulsifying agents Help to evenly distribute tiny particles of one liquid into another and improve the consistency, stability, and texture of food products Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Categories of Food Additives Natural Naturally occurring substances in plants Separated from the plant source and used in food as a preservative or enhancer Nutrients and dietary supplements Enrich or fortify a food product to maintain or improve nutritional value Ex. – calcium fortified orange juice Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Categories of Food Additives Sequestrants Chemical food additive that improves the quality and stability of a food product Combines with polyvalent metal ions, such as copper, iron, and lead (incidental additives from the production or processing of food), and reduces their ability to deteriorate food Common sequestrants are EDTA, citrates, phosphates, and tartrates Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Categories of Food Additives Stabilizers Improve consistency or texture, maintain emulsions, and affect mouth feel of food Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Intentional and Incidental Food Additives

Incidental Food Additives Substances that become part of the food indirectly through the production, processing, packaging, or storage of the food product. Some examples include: insects or herbicides from the field when processing grains pesticides to prevent infestations hair from unsanitary processing conditions wax from products stored in wax coated packaging others? Food producers and processors must check continuously for incidental additives that may be present in the food. Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University. T

Intentional Food Additives Additives that are purposely added to foods to improve appearance, flavor, texture, nutritive value, or to prevent spoilage Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University. T

https://www.youtube.com/watch?v=ZJU34yTJL4M

If you wanted to avoid adding chemical preservatives, what strategies could you use to slow down food spoilage? Describe one strategy. How does it slow down spoilage? What food will you apply the strategy to? Will it affect flavor? Approximately how long will you be able to keep your food?

Intentional Food Additives Description Anti-caking Agents Antioxidants Colors Emulsifiers Flavor Enhancers Flavorings Humectants Prevent lumping or caking of a finely powdered substance Delay or prevent food products from turning rancid or browning Give an appetizing or characteristic color to foods and increase product acceptance Help to evenly distribute tiny particles of one liquid into another and improve the consistency, stability, and texture of food products Supplement or heighten the original taste and/or aroma of food without changing or adding their own taste or aroma Heighten natural flavors and/or restore flavors lost in processing Cause a food product to retain moisture Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University. T

Intentional Food Additives Description Leavening Agents Maturing and Bleaching Agents; Dough Conditioners Nutrients pH Control Agents Affect cooking results, texture, and volume of food products Accelerate the aging process of the food products as well as improve its baking qualities Enrich (replace vitamins and minerals lost in processing) or fortify (add nutrients that may be lacking in a person’s diet) a food product to maintain or improve nutritional value Change or maintain the acidity or alkalinity in food and drink products Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University. T

Intentional Food Additives Description Preservatives Stabilizers, Thickeners, Texturizers Sweeteners Prevent food from spoilage by bacteria, molds, fungi, and yeast; extend the shelf life and protect the natural color or flavor of a product; prevent chemical reactions that cause food to deteriorate Impart body, improve consistency or texture, stabilize emulsions, and affect how the food feels in the mouth Make the smell of taste of food more agreeable or pleasurable Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University. T

Regulation of Food Additives

Regulation of of Food Additives Food and Drug Administration (FDA) Monitors all foods for consumer consumption with the exception of meat, poultry, and eggs Regulates and approves the use of food additives United States Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) monitors levels of added growth hormones in animals Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Regulation of Food Additives Food, Drug and Cosmetic Act-1938 Gave authority to regulate food and food ingredients, including truthful labeling, to the Food and Drug Administration Food Additives Amendment-1958 Requires manufacturers to provide proof of an additive’s safety and receive FDA approval before the additive can be used in foods or food processing Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Regulation of Food Additives GRAS List A list of approximately 300 additives Generally Regarded As Safe according to scientific evidence Color Additives Amendment Colors have to be declared safe for use Only 30 color additives are approved for safe use Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Regulation of Food Additives Delaney Clause No additive would be considered safe if it were found to produce cancer when ingested by man or animals or if it were found to cause cancer in man or animals Because better technology is able to determine higher cancer risk of an additive, an FDA safe additive can now have a one in a million or less cancer risk Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Regulation of Food Additives Food Labeling Food manufacturers are required to list all ingredients, including additives, on a food label Ingredients are listed by predominance in weight of ingredient Labels containing the words “artificial colors” or “artificial flavors” will know that the colors or flavors are chemically produced and make decisions accordingly Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Regulation of Food Additives International Regulation (under the United Nations) Food and Agriculture Organization (FAO) Works to achieve food security for all peoples and access to plentiful, healthful food World Health Organization (WHO) Provides international leadership on critical health issues and trends Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

https://www.youtube.com/watch?v=opDYaKdzIqo What steps can the FDA take to better inform the community about additives in food? Create a campaign poster. You can provide strategies or Provide information on at least 1 examples of food additives and how to identify it. Be creative!