FOOD
ADDITIVES
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
| page 01
What is Food
Additives ?
Food additives are substances added to food to
enhance its flavor, appearance, texture, or shelf life.
They play a significant role in modern food
production, helping to preserve the quality and safety
of food products.
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
| page 02
Purposes of Food
Additives
1. PRESERVATION
Extending the shelf life of products by preventing spoilage and
microbial growth.
2. ENHANCEMENT OF SENSORY
CHARACTERISTICS
Improving the taste, color, and texture of food to make it more
appealing to consumers.
3. NUTRITIONAL ENHANCEMENT
Adding vitamins and minerals to fortify food and address
nutritional deficiencies.
PROCESSING AIDS
Helping in the manufacturing process, such as anti-caking
agents to keep powders free-flowing or emulsifiers to blend
ingredients that would otherwise separate.
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
| page 03
Classification of Additives
by Numeric Range
1. E100 - E199 (COLOURS)
2. E200 - E299 (PRESERVATIVES)
3. E300 - E399 ( ANTIOXIDANTS, ACIDITY
REGULATORS)
4. E400 - E499 (THICKENERS, STABILIZERS,
EMULSIFIERS)
5. E500 - E599 (PH REGULATORS, ANTI CAKING AGENTS
6. E600 - E699 (FLAVOUR ENHANCERS)
7. E700 - E799 (ANTIBIOTICS)
While the E-number system is specific to Europe, similar
classification and numbering systems are used worldwide,
including in the Codex Alimentarius, which provides
international food standards. The E-number system helps in
identifying additives across different countries, facilitating
international trade and regulatory compliance.
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
| page 04
Types of Food
Additives
1. PRESERVATIVES
These inhibit the growth of bacteria, yeasts, and molds,
extending the shelf life of foods. Common preservatives
include:
SODIUM BENZOATE
Used in acidic foods like salad dressings, carbonated drinks,
and fruit juices.
SORBATES
Used in cheese, baked goods, and beverages.
NITRITES AND NITRATES
Used in processed meats to prevent bacterial growth and
preserve color.
SODIUM BENZOATE (E211)
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
| page 05
2. ANTIOXIDANTS
These prevent oxidation, which can cause food to spoil or
become rancid. Common antioxidants include:
ASCORBIC ACID (VITAMIN C)
Found in many fruits and vegetables, and added to products
like canned fruits.
TOCOPHEROLS (VITAMIN E)
Used in oils and cereals.
ASCORBIC ACID (VITAMIN C) E300
TOCOPHEROLS (VITAMIN E) E306
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
| page 06
3. COLOR ADDITIVES
These enhance or restore color in foods. They can be synthetic
or natural:
CARAMEL COLORING
Used in soft drinks, soy sauce, and baked goods.
BETA CAROTENE
Provides a yellow to orange color and is found in products like
margarine and dairy products.
FD&C DYES
Synthetic dyes like Blue No. 1 and Red No. 40 used in a wide
range of foods.
CARAMEL COLORING
BETA CAROTENE SYNTHETIC DYE
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
| page 07
4. FLAVOUR ENHANCERS
These improve the taste or aroma of food:
MONOSODIUM GLUTAMATE (MSG)
Common in savory snacks, soups, and processed meats.
HYDROLYZED VEGETABLE PROTEIN
Used in soups, sauces, and seasoned snacks.
MONOSODIUM GLUTAMATE (E621)
HYDROLYZED VEGETABLE PROTEIN
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
| page 08
5. SWEETNERS
These add sweetness with or without added calories:
NATURAL SWEETNERS
Sugar is the most common natural sweetener.
ARTIFICIAL SWEETNERS
Artificial and natural low-calorie sweeteners used in diet
beverages and sugar-free products.
Ex. Aspartame, Sucralose, Xylitol, Erythritol etc.
SUGAR ASPARTAME (E951)
SUCRALOSE (E955)
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
| page 09
6. THICKENERS, STABILIZERS &
EMULSIFIERS
These improve texture and consistency:
PECTIN & GELATIN
Used in jams, jellies, and desserts.
LECITHIN
Found in chocolate, margarine, and baked goods.
GELATIN LECITHIN (E322)
PECTIN (E440)
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
| page 10
7. ACIDS, ALKALIS & BUFFERS
These control the acidity or alkalinity of foods to maintain
taste and safety:
CITRIC ACID
Common in beverages and canned fruits.
SODIUM BICARBONATE (BAKING
SODA)
Used in baked goods.
CITRIC ACID (E330) SODIUM BICARBONATE (E500)
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
| page 11
Safety and Regulations
Food additives are subject to stringent regulations to
ensure their safety. In the United States, the Food
and Drug Administration (FDA) oversees the approval
and use of food additives. The approval process
involves:
1. SCIENTIFIC EVALUATION
Manufacturers must provide evidence demonstrating
the safety of the additive for its intended use.
2. GRAS STATUS
Some additives are "Generally Recognized As Safe"
(GRAS) based on a long history of common use in
food or expert consensus.
3. LABELING REQUIREMENTS
Additives must be listed on ingredient labels, allowing
consumers to make informed choices.
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
| page 12
Internationally, the Food and Agriculture Organization
(FAO) and the World Health Organization (WHO) have
a joint committee, the Codex Alimentarius, which
provides guidelines and standards for food additives
to ensure safety and fair trade practices globally.
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
| page 13
Indian Government's
Policy on Food Additives
The Indian government's policy on food additives is
primarily governed by the Food Safety and Standards
Authority of India (FSSAI). The FSSAI regulates the use
of food additives to ensure safety and compliance with
international standards.
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
| page 14
Common Concerns and
Misconceptions
1. HEALTH RISKS
Some people worry about the potential health risks of
synthetic additives, such as allergies or long-term health
effects. However, approved additives have undergone
rigorous safety testing.
2. NATURAL VS SYNTHETIC
There is a common belief that natural additives are safer
than synthetic ones. However, both types are subject to
safety evaluations.
3. HYPERACTIVITY AND BEHAVIOUR
Some studies suggest a link between certain food dyes
and hyperactivity in children, leading to calls for stricter
regulations and clearer labeling.
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
| page 15
The Bottom Line
Food additives are essential for the modern
food industry, providing numerous benefits
such as extended shelf life, improved sensory
qualities, and enhanced nutritional value.
While concerns about their safety exist,
regulatory agencies worldwide ensure that
approved additives are safe for consumption
when used as intended. Understanding the
types and purposes of food additives helps
consumers make informed choices about their
diet.
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer
"Let's Connect!"
Prepared By - Gaurav Sharma
Food Technologist/Academic Writer