1. Note to teacher: It is best to view this in slide show view as all the animations will be seen in full, though all slides are editable for your convenience.

2. Food additives Must be approved by the EU.
May only be used if they fulfill acceptable and useful functions.
They must be safe to use.
There must be a technological need for their use.  
Their use must not mislead the consumer, i.e. issues related to the nature, freshness, quality of ingredients used.
They must be of benefit to the consumer.

3. Types of food additives
Direct additives, which are added to foods for specific reasons, e.g. to improve colour, flavour, keeping quality, nutritive value or physical condition (texture).
Indirect additives, which become part of a product due to handling, packaging or storage, e.g. contaminants.

4. Advantages of food additives
Increase shelf life (preservatives).
Reduce risk of food poisoning (preservatives).
Prevent waste (preservatives).
Make food more appetising (colouring).
Improve taste (flavouring).
Improve texture (physical conditioning agents).
Ensure consistency of quality.
Inhibit action of enzymes and micro-organisms.
Maintain or improve nutritive value.
Increase variety of food available throughout the year.

5. Disadvantages of food additives
Bulking agents can deceive consumers.
Side effects, e.g. allergies, hyperactivity, toxin build-up.
Some additives destroy nutrients, e.g. sulphur dioxide destroys vitamin B.
Sweeteners can leave a bitter aftertaste, e.g. saccharine.
Cumulative effects on humans are unknown.

6. What is an E number?
An E number is a reference number given to food additives that have passed safety tests and have been approved for use throughout the European Union (EU).

7. Classification of additives
Classifications
E Numbers
Colourings
E100 ̶ 199
Preservatives
E200 ̶ 299
Antioxidants
E300 ̶ 399
Physical conditioning agents
E400 ̶ 499 and others from E900 onwards
Flavourings
No E numbers
Flavour enhancers
E600 ̶ 699
Sweeteners
E900 ̶ 999
Nutritive additives

8. Additives come in two forms
Natural additives are those that occur naturally in plants or animals, e.g. green colouring made from chlorophyll.
Artificial additive, which are either:
Nature identical – identical to natural additives but synthetically produced, e.g. ascorbic acid identical to vitamin C
Synthetically made for a particular purpose, e.g. esters, which add flavour.

9. Colourings (E100 ̶̶ 199) Note:
Colourings are not permitted in fresh meat, fish, poultry, vegetables, baby food, bottled water, tinned, tomatoes, pasta and bread. Others, like butter, can only have permitted colours, such as carotene, added to them.
Class
Examples
Use
Origins
Functions
Natural
Chlorophyll (E140) green
Carotene (E160) orange
Cochineal (E120) (red)
Caramel (E150) (brown)
Tinned vegetables
Soft drinks
Red jelly, ketchup
Brown sauce
Plants
Carrots
Cactus insects
Heated carbohydrates (caramelisation)
Improve appearance of food
Replace colour lost in processing
Satisfy consumer expectations
Give colour to food that would otherwise be colourless
Artificial
Tartrazine (E120) (yellow)
Sunset yellow (E110)
Red (E128)
Green (E142)
Amaranth (E123) (purply-red)
Sweets
Sausages
Blackcurrant products
All made from coal tar
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10. permitted in baby foods
Preservatives (E200 ̶ 299)
Note:
Preservatives are not
permitted in baby foods
Class
Examples
Use
Origins
Functions
Natural
Sugar
Salt
Vinegar
Alcohol
Spices
Smoke
Jam, sweets
Bacon, pickles
Pickles, chutney
Fruit, cake
Cake, biscuits
Fish, meat, cheese
Beet/cane
Rock/sea salt
Fermentation
Roots, seeds, etc.
Burning wood
Prevents spoilage by preventing microbial growth
Extends shelf life
Prevents food poisoning
Reduces waste
Greater variety foods available out of season
Artificial
Sorbic acid (E200)
Sulphur dioxide (E220)
Benzoic acid (E210)
Diphenyl (E230)
Soft fruit, fruit yoghurt, processed cheese
Sausages, fruit juice, dried fruit and vegetables
Coffee, flour and confectionary
Citrus fruit, bananas
Made in laboratories from chemicals
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11. BHA / BHT are not permitted
Antioxidants (E300 ̶ 399)
NOTE:
BHA / BHT are not permitted
in baby foods
Class
Examples
Use
Origins
Function
Natural
Vitamin C (E300) (ascorbic acid)
Vitamin E (E306) tocopherol
Fruit drinks
Vegetable oils
Fruit and vegetables
Nuts and seeds
Prevents oxidation where food is spoiled by reacting with oxygen
Reduces waste
Artificial
Butylated hydroxyanisole (BHA) (E320)
Butylated hydroxytoluene (BHT) (E321)
Stock cubes, cheese spread
Chewing gum
Made in laboratories from chemicals
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12. Flavourings (no E numbers)
Note:
In some people the consumption of MSG can
result in headaches, palpitations,
chest and neck pains and dizziness;
for this reason it must be listed on the label.
It is not permitted in baby foods
Class
Examples
Use
Origins
Functions
Natural
Sugar
Salt
Spice
Herbs
Jam, tinned beans, cereals
Cheese, butter
Convenience foods
Meat products, sauces, stock cubes
Cane, beet, fruit
Sodium chloride
Rock or sea salt
Roots, seeds and plant leaves
To add flavour to food
To replace flavour lost in food.
Artificial
Esters
Ethyl acetate
Amyl acetate
Aldehydes
Benzaldehyde
Maltol
Rum flavour
Pear flavour
Cherry flavour
Fresh baked smell
Chemical reactions
Heating acetic acid and ethyl alcohol
Tree bark
Flavour enhancers
(E600–699)
Monosodium glutamate (MSG) (E621)
Chinese food, soup, sauces, stock cubes, crisps
Glutamic acid (an amino acid)
Sodium salt of glutamic acid
Tasteless substances used to enhance food flavour
Note to teacher: This is a click and reveal slide and the boxes will be removed as you click through in slide show view

13. permitted in baby foods
Sweeteners (E900 ̶ 999)
Note:
Sweeteners are not
permitted in baby foods
Class
Examples
Use
Origins
Functions
Natural
Fructose
Sucrose
Glucose syrup
Tinned peas
Biscuits, sweets, tinned fruit
Tinned fruit, jelly
Fruit
Sugar beet and sugar cane
Fruit and honey
To sweeten food
Artificial
Intense sweeteners
Used in small amounts – sweeter than sugar
Low in calories
Aspartame (E951), e.g. Canderel, etc.
Saccharine (E954), e.g. Hermesetas sweeteners
Diet drinks, sweetener
Dipertide:100–200 times sweeter than sugar
Coal tar: 500 times sweeter than sugar
Used in low-calorie and diabetic food and drinks
Much sweeter than sugar
Bulk Sweeteners
Used in large amounts – same strength as sugar
High in calories
Sorbitol
Mannitol (E965)
Diabetic food
Sugar-free food
Sugar-free gum, ice cream
Both come from lichens
Sorbitol is used in diabetic food – does not need insulin.
Mannitol is a low-calorie sweetener, medically used to treat swelling in the brain.
Note to teacher: This is a click and reveal slide and the boxes will be removed as you click through in slide show view

14. Physical conditioning agents

15. Physical conditioning agents (cont.)

16. Nutritive additives/supplements
Nutritive additives are nutrients added to food during manufacture. The foods are then called fortified food.
The function of nutritive additives/supplements is to:
Replace nutrients lost in processing
Increase nutritional value
Increase sales
Imitate another food, e.g. TVP resembles meat.

17. Key words for revision Additives Antioxidants Artificial Colourings
Direct additives
E numbers
Emulsifiers
Flavour enhancers
Indirect additives
Natural
Nutritive additives
Physical conditioning agents
Preservatives
Sweeteners