Lecture Notes in

POSTHARVEST FISHERIES
Mentor: DR. FRUFA L. MENDEZ
16 June 2024

2024 FDN Online Mentoring Program for the

Licensure Examination for Fisheries Professionals
OUTLINE

Postharvest Fisheries A. What are additives?

B. Why and how to use them?
ADDITIVES for Fish C. How are they declared and regulated?
Processing
Rufa L. Mendez
Mentor
Date of Lecture: June 16, 2024 1
2024 FDN Online Mentoring Program for the Licensure Examination for Fisheries Professionals

Food Additives (PH-FDA) Food Additives (PH-FDA)

• refers to any substance the intended use of which
results or may reasonably be expected to result, or • Acceptable Daily Intake (ADI)
indirectly, in its becoming a component or otherwise refers to an estimate by the JECFA of the
affecting the characteristics of any food (including any
substance intended for use in producing, amount of a food additive, expressed on a
manufacturing, packing, processing, preparing, body weight basis (reference man-60kg), that
treating, packaging, transporting, or holding food; can be ingested daily over a lifetime without
and including any source of radiation intended for any appreciable health risk. (Codex STAN 192-
such use), if such substance is generally recognized, 1995 (Rev.6. 2005), (WHO Environmental
among experts qualified by scientific training and
Health Criteria No. 70, 1987)
experience to evaluate its safety, as having been
adequately shown through scientific procedures to be
safe under the conditions of the intended use. (RA
No. 3720)
2024 FDN Online Mentoring Program for the Licensure Examination for Fisheries Professionals 2024 FDN Online Mentoring Program for the Licensure Examination for Fisheries Professionals

Food Additives (EU) Food Additives (EU)

2024 FDN Online Mentoring Program for the Licensure Examination for Fisheries Professionals 2024 FDN Online Mentoring Program for the Licensure Examination for Fisheries Professionals

Fisheries Development Network

2024 ONLINE MENTORING PROGRAM for the
Licensure Exam for Fisheries Professionals 1
Lecture Notes in
POSTHARVEST FISHERIES
Mentor: DR. FRUFA L. MENDEZ
16 June 2024

Food Additives (EU)

100 – 199 Coloring Agents
200 – 299 Mainly Preservatives
300 – 399 Mainly antioxidants and food acids
400 – 499 Thickeners, vegetable gums, emulsifiers, stabilizers,
humectants
500 – 599 Mineral salts, flour treatment agents, anti-caking agents,
acidity regulators, color retention agents
600 – 699 Flavor enhancers
900 – 999 Glazing Agents, bleaching agents, artificial sweeteners

2024 FDN Online Mentoring Program for the Licensure Examination for Fisheries Professionals 2024 FDN Online Mentoring Program for the Licensure Examination for Fisheries Professionals

O verview of Food Ingredients, Additives & Colors | FDA O verview of Food Ingredients, Additives & Colors | FDA
2024 FDN Online Mentoring Program for the Licensure Examination for Fisheries Professionals 2024 FDN Online Mentoring Program for the Licensure Examination for Fisheries Professionals

1. Stabilizers of physical characteristics

•Emulsifiers: substances that allow the maintenance or formation of a 2. Inhibitors of chemical and biological alterations
homogeneous mixture of two or more non-miscible phases •Antioxidants: they are additives that are added mainly in fatty
-carrageenan, guar gum, lecithin E322 ingredients to delay or prevent the rancidity of foods due to the
•Thickeners: macromolecules that preserve the textures of foods such as oxidation. There are two types of antioxidants on the market: natural
viscosity or gelling effect and synthetic.
-E-406 (agar-agar) to a jam preserves for its texture
•Anti-caking agents: substance that prevents the formation of clumps or lumps -Tocopherols (E-306), Ascorbic acid (E-300), BHA (E-320), BHT (E-321)
that affect product homogeneity. They are usually used in soups, sauces, juices •Conservatives: substances that when added protect food against
or dairy products. deterioration caused by unwanted microorganisms. They are often used
-Silicon Dioxide E551, magnesium trisilicate, stearates of Ca and Mg, flour, starch in food containing water, such as bakery, pastries, dairy, beverages or
•Acidity correctors: substances that control or alter the pH of food. Inadequate meat products.
control can lead to the proliferation of undesirable bacteria in the food which
could suppose a health risk.
-acetic acid E260, citric acid E330, lactic acid E270
Classification of additives in the food industry - BTSA Classification of additives in the food industry - BTSA
2024 FDN Online Mentoring Program for the Licensure Examination for Fisheries Professionals 2024 FDN Online Mentoring Program for the Licensure Examination for Fisheries Professionals

Fisheries Development Network

2024 ONLINE MENTORING PROGRAM for the
Licensure Exam for Fisheries Professionals 2
Lecture Notes in
POSTHARVEST FISHERIES
Mentor: DR. FRUFA L. MENDEZ
16 June 2024

3. Modifiers of organoleptic characters FOOD ADDITIVES Safe inclusion in the food of anything not
•Coloring agents: substances used to modify or stabilize the coloring characteristics normally consumed by itself (direct or
of a food. *E100-200
indirect) for techno-functional purpose
- carotene, chlorophyll; FDA Approved certifiable colors (Blue #1-2, Green and Red
#3, Yellow #6), Orange B (for hotdogs and sausage casings), citrus red #2; Titanium • main bodies responsible for regulating additives are the Scientific
dioxide (E171)
Committee for Food (SCF) at the European level and the FAO /
•Flavor enhancers: substances that enhance the taste and / or aroma of a food
without giving its own flavor WHO Committee of experts on food additives (JECFA) at the
-Monosodium glutamate international level
•Sweeteners: these additives are used to provide sweet taste or to mimic flavours. • all food additives used in the product should appear on food
Its aim is that the flavor is the most similar to the common sugar and resist similar labels E-number system in EU
treatments in which sugar is used • Microsoft Word - BC [Link] ([Link])
-Natural (Xylitol-E967, isomalt-E953) vs artificial (saccharin-E954, sucralose-E955,
aspartame)
•Aromatic substances: are substances that provide a new aroma and / or correct the
aroma of food and beverages.
-hops in beer 2024 FDN Online Mentoring Program for the Licensure Examination for Fisheries Professionals 2024 FDN Online Mentoring Program for the Licensure Examination for Fisheries Professionals

Food Additives (PH-FDA)

• Microsoft Word - BC [Link] ([Link])

2024 FDN Online Mentoring Program for the Licensure Examination for Fisheries Professionals 2024 FDN Online Mentoring Program for the Licensure Examination for Fisheries Professionals

RECAP
"GRAS" is an acronym for the phrase Generally Recognized As Safe. Under sections 201(s) and 409 of • Additives are safe inclusions to food that are normally not consumed by itself and
the Federal Food, Drug, and Cosmetic Act (the Act), any substance that is intentionally added to food is
a food additive, that is subject to premarket review and approval by FDA, unless the substance is purposely incorporated for techno-functional purpose from the point of harvest
generally recognized, among qualified experts, as having been adequately shown to be safe under the
conditions of its intended use, or unless the use of the substance is otherwise excepted from the >process>storage
definition of a food additive.
•Under sections 201(s) and 409 of the Act, and FDA's implementing regulations in 21 CFR 170.3 and 21 • It is regulated by government bodies but highly industry driven
CFR 170.30, the use of a food substance may be GRAS either through scientific procedures or, for a • The guidelines are evolving (what is accepted and not) and can vary per region (US
substance used in food before 1958, through experience based on common use in food Under 21 CFR
170.30(b), general recognition of safety through scientific procedures requires the same quantity and vs Japan vs EU)
quality of scientific evidence as is required to obtain approval of the substance as a food additive.
General recognition of safety through scientific procedures is based upon the application of generally • For fish and fishery products, most analogs have cryoprotectants, sauces have
available and accepted scientific data, information, or methods, which ordinarily are published, as well
as the application of scientific principles, and may be corroborated by the application of unpublished emulsifiers, and flavor powder mixes with anticaking agents
scientific data, information, or methods.
•Under 21 CFR 170.30(c) and 170.3(f), general recognition of safety through experience based on • Understanding functional need of the product dictates the additive inclusion as not
common use in foods requires a substantial history of consumption for food use by a significant number only will it affect cost, it can also limit market access
of consumers.
2024 FDN Online Mentoring Program for the Licensure Examination for Fisheries Professionals 2024 FDN Online Mentoring Program for the Licensure Examination for Fisheries Professionals

Fisheries Development Network

2024 ONLINE MENTORING PROGRAM for the
Licensure Exam for Fisheries Professionals 3
Lecture Notes in
POSTHARVEST FISHERIES
Mentor: DR. FRUFA L. MENDEZ
16 June 2024

Thank you!
2024 FDN Online Mentoring Program for the
Licensure Examination for Fisheries Professionals

Fisheries Development Network

2024 ONLINE MENTORING PROGRAM for the
Licensure Exam for Fisheries Professionals 4