1. FOOD ADDITIVES

3. Food Additives https://www.youtube.com/watch?v=jSgILz-ZX8I
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4. 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
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5. 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
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6. 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
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7. 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
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8. 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
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9. 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
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11. Categories of Food Additives

12. 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
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13. 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
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14. 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
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15. Categories of Food Additives
Stabilizers
Improve consistency or texture, maintain emulsions, and affect mouth feel of food
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17. Intentional and Incidental Food Additives

18. 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.
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19. Intentional Food Additives
Additives that are purposely added to foods to improve appearance, flavor, texture, nutritive value, or to prevent spoilage
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21. 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?

22. 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
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23. 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
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24. 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
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26. Regulation of Food Additives

27. 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
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28. 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
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29. 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
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31. 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.

32. 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.

33. 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
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35.
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!