Additives used in UHT milk for colouring & flavoring

- normal flavor & colour of raw milk:(ref.1)

 Raw milk has a creamy taste and each raw
milk can have a unique and distinct taste.
 Raw milk must be porcelain white, matt,
clean, mildly yellowish.

- normal colour & flavor of UHT milk(ref.2)

White to light cream color, typical milk, may taste slightly

different from pasteurized milk due to the treatment at a higher
temperature, the taste of UHT milk is often described to be more
cooked, richer and creamier compared to pasteurized milk.  

 In most markets, the use of additives is not usual in dairy products such as
plain milk, but it becomes more frequent if other ingredients such as
fruits, nuts, or vegetables are added.
 Additives to UHT milk can affect the color and flavor to enhance its taste
and appearance. Some additives may make milk's color look more white
and appealing to consumers. But, these additives also can affect the taste
and smell of the milk, making it taste more
artificial or bland.
 Some additives may cause allergic
reactions or sensitivities in some people. It
is important to carefully read the label of UHT milk and be aware of any
potential additives.
(ref.3&4)
- Natural & artificial flavorings:
Natural flavorings: (ref.5)
 Vary depending on the brand & type of milk, not considered additives & not assigned E-
numbers

Artificial flavorings: (ref.6:15)

 Contain a blend of synthetic chemicals designed to mimic the flavor and aroma of
natural agent; as it used in combination with natural (agent flavoring to achieve the
desired taste & aroma profile to UHT milk
 Considered safe for human consumption if used within the permitted levels, but
some people may be sensitive to these synthetic chemicals and experience allergic
reactions.

agent Formation & types Side effects

Artificial vanilla It may include: vanillin, High levels of coumarin
ethylvanillin (E2216), and may be toxic to the liver in
coumarin. large amounts.

Artificial coffee It may include compounds such as

2,3-pentanedione, 2,3- 2,3-pentanedione and 2,3-
butanedione, and 2,5- butanedione, may be toxic
dimethylpyrazine. in large amounts and could
cause respiratory problems,
such as bronchiolitis
obliterans.

Artificial It may include: ethyl butyrate Ethyl butyrate may be toxic

strawberry (E1398), ethyl acetate (E1504), in large amounts and could
and methyl anthranilate. cause headaches or nausea.
Artificial banana May include compounds such as Large amounts of isoamyl
isoamyl acetate, amyl acetate, and acetate may be toxic and
ethyl butyrate (E1398). cause irritation of the eyes
and respiratory tract.

Artificial caramel It may include compounds such as Diacetyl (a common

furfural, maltol (E636), and component of artificial
diacetyl (E472e). caramel flavoring) has been
linked to respiratory
problems in workers
exposed to high levels of the
substance.

Artificial chocolate It may include compounds such as 2,4-dimethyl-5-

vanillin, ethylvanillin (E2216), and acetylthiazole may be toxic
2,4-dimethyl-5-acetylthiazole. in large amounts and could
cause irritation of the
respiratory tract.

item Permitted levels

Artificial  In U.S (FDA): 16 mg/L for vanillin
vanilla  In European union (EFSA): 10 mg/kg body weight per day for vanillin
Artificial  In U.S (FDA): does not have a specific
coffee  In European union (EFSA): 0.1 mg/kg per day for 2,3-pentanedione
Artificial  In U.S (FDA): 0.025% for artificial strawberry flavoring
strawberry  In European union (EFSA): 9 mg/kg body weight per day for ethyl butyrate
Artificial  In U.S (FDA): 5 mg/kg for isoamyle acetate
banana  In European union (EFSA): 0.1 mg/kg “ADI” for isoamyle acetate
Artificial  In U.S (FDA): 20 mg/kg for diacetyl
caramel  In European union (EFSA): 0.1 mg/kg per day for maltol
Artificial  In U.S (FDA): 2% of artificial chocolate flavor
chocolate  In European union (EFSA): 0.1 mg/kg/day for 2,4-dimethyl-acetylthiazole

There’re lots of other natural & flavor additives as

almond, Formation & E- Permitted
agent butter, mango…etc. that give UHT milk
usage Side effects
typesflavors & aromas.
different desired number level
 Derived from 1) HFCS42:
corn starch  processed -For males: 1-overweighting
(enzymes foods
≤9 2-heart disease
added to corn  cereals
High syrup, baked goods
-For females: 3-diabete


fructose containing  beverages

corn syrup sugar and E420 4-fatty liver dis.
≤6
“ normal” water) 2) HFCS55:
types:  soft drinks (tea-spoons 5-abnormal
each day) level of
 HFCS42% cholesterol
 HFCS55%

Aspartame Made of  tabletop Acceptable May lead to

phenylalanine sweetener, in daily intake behavioral &
and aspartic prepared is: (ADI) cognitive
acid ( The foods and  50 mg/kg of problems as:
phenylalanine beverage body weight 1- headache
in aspartame’s recipes that each day 2- seizures
E951


been slightly don’t require 3- anxiety &

modified by too much depression
adding a heating 4- insomnia
methyl group  flavoring in 5- irritable
responsible for some moods
sweet taste) medicines
- Normal & artificial sweeteners: (ref.16&17)

- Colouring agents: (ref. 18:22)

agent Formation & E- usage Side effects

 types number
Riboflavin Natural yellow- E101 Improve color & Degrade under
orange nutritional value of light exposure
pigments (Vit. UHT milk causing
B2)found in -prevent oxidation & discoloration of
various food rancidity UHT milk.
sources
including milk
Carotenes Derived from E160a -imparts a yellowish Excessive
plants, algae & hue to the milk, consumption can
photosynthetic resembling the lead to:
bacteria natural color of fresh Hypervitaminosis A
(in UHT milk milk
beta-carotene is -antioxidants
the most
commonly used
carotene)
Annatto”bixin” Derived from E160b -imparts yellow- Excessive
or ”norbixin” seeds of achiote orange color to UHT consumption can
tree milk depending on lead to:
“Bixa conc. Used. Photosensitivity-
Orellana” - Antioxidant reaction
&antimicrobial
activities.
Curcumin Natural yellow E100 - enhance color of May interact with
pigment derived UHT milk some medications
from turmeric - antioxidant& anti- causing allergic
inflammatory reactions
benefits
Substances that impart color to food products, commonly used in UHT milk to
enhance its color & improve its sensory properties.

agent Formation & E- usage Side effects

types number
Tartrazine Synthetic yellow E102 -give UHT milk a May cause
dye bright & appealing adverse effects
 color as:
-food & beverage -hyperactivity
industry -asthma
-urticaria
Cochineal Natural red E120 -impart a pinkish hue May trigger
pigment to UHT milk allergic reactions
obtained from -act as a natural in some people
dried bodies of preservative especially vegan
female insects ones.
that fed on
cactus plants.

There’re more colouring agents as paprika extract (E160c), Beta-apo-8′-

carotenl (E160e) & Titanium dioxide (E171) which has potential carcinogenic
effects.
- Safety & regulations mentioned above are generally recognized as safe by
food safety authorities, these additives are considered safe for consumption, but
it’s essential to adhere to the recommended daily intake levels to avoid potential
adverse effects.

- References:
1. [Link]
%93%20Color%20and%20appearance%3A%20it,an%20unfamiliar%20taste%20or
%20smell
2. [Link]
%20may%20taste%20slightly,creamier%20compared%20to%20pasteurized%20milk.
3. [Link]
288174033_Additives_In_Dairy_Foods_Types_and_Functions_of_Additives_in_Dairy
_Products#:~:text=Milk%20products%2C%20such%20as%20yoghurts,preserve
%20freshness%20(Herr%202011)%20.
4. Advances in dairy products book ( additives and processing aids pg117 )
5. European Food Safety Authority. (2017). Flavouring Group Evaluation 68, (FGE.68):
Consideration of aliphatic and aromatic hydrocarbons evaluated by JECFA (65th
meeting) structurally related to aliphatic and aromatic hydrocarbons evaluated by
EFSA in FGE.25. EFSA Journal, 15(12), e05147.
[Link]
6. Karami, M., Azizi, M. H., & Mortazavi, S. A. (2014). Effect of vanilla flavor on
sensory and physicochemical properties of ultra-high temperature treated milk.
Journal of food science and technology, 51(12), 3844-3849.
7. Lee, H. J., Kim, Y. J., Lee, S. Y., & Lee, W. K. (2013). Effect of coffee flavor on
physicochemical and sensory properties of ultra-high-temperature processed milk.
Journal of dairy science, 96(2), 487-494.
8. The Journal of Agricultural and Food Chemistry - research on the safety and
composition of food additives, including artificial flavorings
9. The International Dairy Foods Association (IDFA) - use of flavorings in dairy
products, including UHT milk.
[Link] European Food Safety Authority (EFSA) - safety of isoamyl acetate, a
compound commonly used in artificial banana flavoring.
[Link]://[Link]/uk/e/[Link]
[Link]://[Link]/alphabetical-listings-flavours-fragrances/105-54-
[Link]#:~:text=flavors%20and%20fragrances.-,E%201398%20(OTTO)%20Ethyl
%20butyrate%20Cas%20105%2D54%2D,only%20adds%20to%20its%20popularity.
[Link]://[Link]/ingredients/datem/
[Link]://[Link]/uk/e/[Link]
[Link]://[Link]/ethyl-vanillin-e2216
[Link] FDA, Guidance for Industry: Estimating Dietary Intake of Substances in Food,
(August 2006).02:34 PM
[Link] E. Ventura, Jaimie N. Davis & Michael I. Goran, Sugar Content of Popular
Sweetened Beverages Based on Objective Laboratory Analysis: Focus on Fructose
Content, Obesity, 5 (2010)
18. [Link]
[Link] Food Safety Authority. Beta-carotene as a food additive. EFSA Journal.
2012;10(3):2554.
[Link] Food Safety Authority. Riboflavin (E 101) as a feed additive for all animal
species. EFSA Journal. 2015;13(7):4181.
[Link] Food Safety Authority. Scientific opinion on the re-evaluation of annatto (E
160b) as a food additive. EFSA Journal. 2016;14(5):4466.
[Link] Additives and E Numbers — DermNet. (n.d.). [Link]
additives-and-e-numbers

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