Definition

 A substance added to a to cause a Additives 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

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Classification of Additives

 Intentional  Added on purpose Functions of Food Additives  Gives specific characteristics or prevents spoilage.

 Examples – D in , in dressing  Incidental

 Get into foods unintentionally

 Enter anytime during processing/production

 Examples -- in milk from wax-coated carton

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Two Functions Twelve Major Groups

 Additives legally allowed when benefits   Buffers, Acids, outweigh risks.  Alkalies  Food Colors  Two functions of intentional additives are:  Sequestrants   Food Substitutes  Maintain/improve nutritional quality. Surface Active Agents   Nutritional  Facilitate production, processing, or Stabilizers and preparation. Thickeners Additives  Bleaching and  Flavoring Agents  Approximately 3,000 intentional food Maturing Agents,  Miscellaneous additives in 12 major groups. Modifiers Additives

B-4.01 – Functions of Food Additives B-4.01 – Functions of Food Additives 5 Preservatives Antioxidants

Prevent or slow spoilage .  Prevents oxidation of . . Maintain natural and colors . Examples:  Without antioxidants, shelf life of fat- . Sodium benzoate – soft drinks and acidic foods containing foods would be short. . Calcium propionate – breads and cakes . Sorbic acid – moist dog foods  Examples:

 Butylated hydroxyanisole (BHA) – chips

dioxide – processed fruits and vegetables.

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Sequestrants Surface Active Agents

 Chelating agents to scavenge metal ions.  Emulsifiers used to stabilize oil-in and water-in-oil mixtures, gas-in-liquid mixtures,  Combine with iron and copper, which are catalysts of oxidation and and gas-in-solid mixtures. contribution to off-color.  Examples:   Examples:  and diglycerides  Ethylenediamine tetraacetic acid (EDTA)

-- fruits

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Bleaching and Maturing Stabilizers and Thickeners Agents, Starch Modifiers

 Stabilize and thicken food by combining with  Bleaching and maturing agents improve water to increase and to form gels. color of :  Used in gravies, pie fillings, cake toppings,  Examples -- dioxide and chlorine chocolate milk, salad dressings. compounds  Examples:  Starch modifiers oxidize starch so is  Gum arabic more water soluble.  Carrageenan  Examples – sodium hypochlorite 

B-4.01 – Functions of Food Additives 11 B-4.01 -- Functions of Food Additives 12 Buffers, Acids, and Alkalies Food Colors

 These additives adjust pH and control pH.  Produce appetizing and attractive qualities.  Derived from natural sources or chemically  Artificial and naturally-occurring colors used. synthesized.  Artificial colors

 Examples include:  Tested and certified by U.S. FDA

 Citric, tartaric, malic, and – fruit-  Generally excel in color power, uniformity, stability flavored drinks. and lower cost

 Phosphoric acid – colas, , and other non-  Labeled as artificial fruit drinks  Naturally-occurring colors

 Annatto, caramel, carotene, and saffron

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Food Substitutes Nutritional Additives

 Also known as fat, , and  Added as supplements and enrichment substitutes. mixtures  Examples:  Sugar – nutritive and non-nutritive  -- milk

 Fat – starch-based, -based, and  B and iron -- cereal products

manufactured.  Iodine -- salt

 Salt – potassium chloride  Vitamin A – – fruit and fruit-flavored desserts

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Flavoring Agents Miscellaneous Additives

 Natural and synthetic flavors are added.  Promote growth of bakers’ – ammonium  Natural – spices, herbs, essentials oils, and plant sulfate

extracts  Firming agents – calcium chloride

 Synthetic – benzaldehyde, ethyl butyrate, MSG  Anticaking agents – calcium

 Over 1200 flavoring materials used  Clarifying agents for – bentonite

 largest single group of food additives.  Solvents – ethanol, acetone, and hexane

 Used in trace amounts.  Curing – and

 Also includes enhancers and potentiators.  Crystallization inhibitors -- oxystearin

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 Also known as food analogs. Food Substitutes  Natural or synthethized substances.  Typically designed to reduce caloric content while mimicking functional properties, such as:

 flavor

 mouthfeel

 texture

 appearance

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Types of Food Substitutes Sugar Substitutes

 Sugar Substitutes  Non-nutritive  nutritive  (Sweet & Low)  non-nutritive  (NutraSweet)  Fat Substitutes   starch-based  Stevioside ()  protein-based, and   manufactured. (Splenda)  Salt Substitutes  Nutritive

 potassium chloride  Sweet alcohols

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Fat Substitutes Salt Substitutes

 Starch-based fat substitutes  Vegetable gums  Potassium chloride   Polydextrose  Pectin  Protein-based -- Simplesse®  Egg white and whey  Synthetic --  Sucrose polymer  Fatty Acids + Sucrose  No to digest it  Acts like a fatty acid

B-4.01 -- Food Substitutes B-4.01 -- Food Substitutes 23 24 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.

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Food and Drug Administration (FDA) U.S. Department of Agriculture

 FDA is a branch of the Department of Health  Inspect and grade red and (DHHS). meat, poultry, eggs  Regulates all foods except red meat, poultry, eggs  Ensures meat and  Role: poultry supply is safe to  Define truth in labeling requirements. eat, wholesome,

 Supervise the use of additives in the food supply. properly labeled and

 Set guidelines for use of additives by packaged manufacturers.  Monitor proper use of food  Monitor proper use of additives in products they additives in products that inspect. they inspect.

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Additive Guidelines

 Food Additive Amendment

Food Additive Approval  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 Six Step Approval Process Other Concerns

1. Test its effectiveness.  Safety is not the only concern. To be 2. Measure the amount present in the final approved, a food additive must: product.  Perform an intended and useful function. 3. Feed it in large doses to animals under  Not deceive the consumer or conceal faulty controlled conditions to prove its safety. or defects in manufacturing practices.  Not substantially reduce the food’s nutritional value. 4. Present all test results to the FDA for review.  Not be used in place of good manufacturing 5. Complete a public hearing. practices. 6. Follow FDA’s written regulations stating  Include a method for analyzing the presence of the permitted food usage. additive in food.

B-4.02 – Food Additive Approval

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GRAS List

 Generally Recognized as Safe (GRAS) List GRAS List and Delaney Clause  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.

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GRAS List Classifications GRAS List Classifications

 Class 1  Class 4  Ingredients safe at present and anticipated levels of use.  Ingredients that the FDA needs to establish stricter guidelines.  Class 2  Ingredients safe at current usages, however, need  Class 5 more study to see if higher level usage could be hazardous  Ingredients recommended to be removed from the GRAS List.  Class 3

 Ingredients that have restricted use.

 Further research needed.

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

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