Course Code : EC-8

Course Title : FOOD PROCESSING

Topic : Food Additives and Preservatives
Time Frame : 1 hour

Introduction:

Preservatives are substances that prevent decomposition or decay. Food

preservatives are such substances that are added to food that will prevent decomposition. And
thus extend the usefulness of the material as food. Food preservatives serve as either
antimicrobials or antioxidants-or both. As an antioxidants, they keeps food from becoming
rancid, turning brown or developing black spots. Antioxidants minimize the damage to some
essential amino-acids-the building blocks of proteins- and the loss of some vitamins. Food
additives are defined as the substance or mixture of substances purposely added to food by
manufacturer to perform a specific beneficial function.

Objectives:
At the end of this module, the student will be able to:
1. Define preservatives.
2. Explain the value of food additives.
3. Elaborate the difference between preservatives and additives.

Pre-test: (Note: Pre-Test is indicated in a separate sheet)

Learning Activities:

A. Content/Discussion

Food additives are substances added to food to preserve flavor or enhance taste, appearance, or
other sensory qualities. Some additives have been used for centuries as part of an effort to preserve
food, for example vinegar, salt, smoke, sugar, etc. This allows for longer-lasting foods such as
bacon, sweets or wines

Effects of food additives

Some people are sensitive to particular food additives and may have reactions like hives or
diarrhoea. This doesn’t mean that all foods containing additives need to be automatically treated
with suspicion. All foods are made up of chemicals and food additives are not always ‘less safe’
than naturally occuring chemicals.

Many of the food additives used by the food industry also occur naturally within foods that
people eat every day. For example, MSG is found naturally in parmesan cheese, sardines and
tomato in significantly greater quantities than the MSG present as a food additive. People with
food allergies and intolerances are also often sensitive to chemicals found naturally in certain
foods, such as nuts or shellfish.

Many people view food additives as a major food threat. However, in terms of health risk, food
additives would come in at the end of the line, after food-borne microorganisms (like
salmonella), inappropriate hygiene and eating habits, environmental contaminants and naturally
occurring toxins.

Types of food additives

The different types of food additive and their uses include:

• Anti-caking agents – stop ingredients from becoming lumpy.

• Antioxidants – prevent foods from oxidising, or going rancid.
• Artificial sweeteners – increase the sweetness.
• Emulsifiers – stop fats from clotting together.
• Food acids – maintain the right acid level.
• Colours – enhance or add colour.
• Humectants – keep foods moist.
• Flavours – add flavour.
• Flavour enhancers – increase the power of a flavour.
• Foaming agents – maintain uniform aeration of gases in foods.
• Mineral salts – enhance texture and flavour.
• Preservatives – stop microbes from multiplying and spoiling the food.
• Thickeners and vegetable gums – enhance texture and consistency.
• Stabilisers and firming agents – maintain even food dispersion.
• Flour treatment – improves baking quality.
• Glazing agent – improves appearance and can protect food.
• Gelling agents – alter the texture of foods through gel formation.
• Propellants – help propel food from a container.
• Raising agents – increase the volume of food through the use of gases.
• Bulking agents – increase the volume of food without major changes to its
available energy.

Food additives and processed foods

There is a common misconception that processed foods automatically contain food
additives. Foods like long-life milk, canned foods and frozen foods are all processed, yet
none of them need extra chemicals.

If you are unsure whether or not a product contains an additive, check the label.
However, some listed ingredients may contain food additives without mentioning them
on the label. For instance, ‘margarine’ might be a listed ingredient and margarine
contains food additives.

Some food additives can cause reactions

For most people, additives are not a problem in the short term. However, 50 of the 400
currently approved additives in Australia have been associated with adverse reactions
in some people. Some food additives are more likely than others to cause reactions in
sensitive people.
It is often the additives that are used to give a food a marketable quality, such as colour,
that most commonly cause allergic reactions. Some of these hypersensitive reactions
include:

• Digestive disorders – diarrhoea and colicky pains

• Nervous disorders – hyperactivity, insomnia and irritability
• Respiratory problems – asthma, rhinitis and sinusitis
• Skin problems – hives, itching, rashes and swelling.

It is important to realise that many of the symptoms experienced as a result of food

sensitivities can be caused by other disorders. Medical diagnosis is important. If you try
to diagnose yourself, you may restrict your diet unnecessarily and neglect an illness.

Some common food additives that may cause problems

Some food additives that may cause problems for some people include:

• Flavour enhancers – monosodium glutamate (MSG) 621

• Food colourings – tartrazine 102; yellow 2G107; sunset yellow FCF110;
cochineal 120
• Preservatives – benzoates 210, 211, 212, 213; nitrates 249, 250, 251, 252;
sulphites 220, 221, 222, 223, 224, 225 and 228
• Artificial sweetener – aspartame 951.

Diagnosing food additive sensitivity

If you think you may have a food additive sensitivity, it’s important to seek professional help since
all of the symptoms you may be experiencing can also be caused by other disorders.

It may help to keep a food diary and note carefully any adverse reactions. In the case of a
sensitivity being identified, the usual practice is to eliminate all suspect foods from the diet and
then reintroduce them one by one to see which additive (or additives) causes the reaction. This
should only be done under medical supervision, since some of the reactions – such as asthma –
can be serious.

Categories of Food Additives

1. Flavor Additives- The most commonly used flavor additives are sugars, salt and spices.
Corn syrup and high fructose corn syrup are used in food industry to replace white sugar
in beverages
2. Color Additives- Both natural pigments and synthetics dyes are used as coloring agents.
Natural pigments are also called uncertified colors. Example of a natural color is the
extract of the annatto seed, which gives cheese and butter a yellowish color, another
natural colors include beta carotene, a yellow-orange plant pigment.
 3. Fat Substitutes- Three major substitutes are olestra, polydextrose, and simplesse. Some
starches and gums are used as fat substitutes, usually for oil, or shortening in low fat or
fat free baked goods. Oils and shortenings make a product moist and tender.
4. Nutritional Additives- Many nutrients are used to fortify or enrich foods. Fortified foods
contain added vitamins and minerals that are not naturally present in the food or are
found only in low levels. Enriched foods contain nutrients added to replace those that
were lost during processing.
5. Texture Modifiers- A variety of additives are used to improve the texture of foods
anticaking agent. Silicates in table salt, cornstarch in sugar, magnesium stearate,
magnesium carbonate and dextrose; dough conditioners, emulsifiers, humectants, meat
tenderizers and thickeners.
6. Controversial Food Additives- Artificial dyes such as red No. 3, Green No. 3 and yellow
no. 6 have been banned in certain countries. Artificial sweeteners such as saccharin,
cyclamate, aspartame are controversial additives that have been restricted or banned in
some countries.
7. Antioxidants- are used to prevent undesirable color and flavor changes in foods due to
reaction with oxygen. Antioxidants are added to oil used in such products as potato
chips, crackers, sausages and nuts.
8. Preservatives/ Antimicrobials
• Various Acids- also prevent or slow the growth of molds and microorganisms and are
effective against pathogenic bacteria. Typical acids used in processed foods include
acetic acid/vinegar is used in mayonnaise and catsup.
• Mold Inhibitors- such as sodium and calcium propionate which are commonly used in
breads and cakes
• Sodium Nitrate and Nitrite-were used to preserve meat. Today nitrates are not often
used, but nitrites continue to be added to some cured meats such as hotdogs, bacon,
salami, bologna and other luncheon meats.
• Sulfites- are used to reduce or prevent spoilage and discoloration during preparation,
storage, and distribution of many foods. Sulfites prevents dried apples from darkening,
help potatoes stay white and keep shrimp and buko from discoloring
Benefits of preservatives
Preservatives are added to foods to help prevent or slow spoilage due to bacteria, molds,
fungi or yeast, as well as to slow or prevent changes in the food's color, flavor or texture, delay
rancidity, and maintain freshness.

What are the benefits of natural preservatives?

The main application of natural preservatives in the food industry is to prevent the growth of
undesirable microorganisms. It is possible to add plant antimicrobials into the product
formulation, coat them on the surface of foods, or incorporate them into the packaging material
Researchers have reported that artificial preservatives such as nitrates, benzoates, sulfites,
sorbates, parabens, formaldehyde, BHT, BHA and several others can cause serious health
hazards such as hypersensitivity, allergy, asthma, hyperactivity, neurological damage and
cancer.

Value of Food Additives

 Without food additives, there would be fewer convenience foods such as frozen dinners,
breakfast cereals, cake mixes, and low-calorie foods, and consumers would need to shop often,
buying only small quantities of perishable food. When used appropriately, food additives can
allow greater selection in the supermarket, decrease the chances of food spoilage, and make
foods more nutritious. Food additives are substances added to food to maintain or improve
its safety, freshness, taste, texture, or appearance. Food additives need to be checked for
potential harmful effects on human health before they can be used.

Self-Evaluation:
Direction: Answer the following questions briefly. (Send through via messenger group
chat)

1. Explain the food value of food additives.

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2. There are eight (8) categories of food additives, choose only one (1) and explain.
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3. Give at least five (5) examples of food additives.

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REVIEW OF CONCEPTS:

Preservatives- are substances that prevent decomposition or decay. Food preservatives are
such substances that are added to food that will prevent decomposition. And thus extend the
usefulness of the material as food.
Antioxidants- minimize the damage to some essential amino-acids-the building blocks of
proteins- and the loss of some vitamins.

Food additives- are defined as the substance or mixture of substances purposely added to
food by manufacturer to perform a specific beneficial function.

Categories of Food Additives

1. Flavor Additives
2. Color Additives
3. Fat Substitutes
4. Nutritional Additives
5. Texture Modifiers
6. Controversial Food Additives
7. Antioxidants
8. Preservatives/ Antimicrobials
• Various Acids
• Mold Inhibitors
• Sodium Nitrate and Nitrite Sulfites

Value of Food Additives

Without food additives, there would be fewer convenience foods such as frozen dinners,
breakfast cereals, cake mixes, and low-calorie foods, and consumers would need to shop often,
buying only small quantities of perishable food. The safety of many additives is continually
reevaluated. When used appropriately, food additives can allow greater selection in the
supermarket, decrease the chances of food spoilage, and make foods more nutritious.

Activities: Face to face interaction

- Oral recitation
- Conducting post test

Post Test: (Note: Post-Test is indicated in a separate sheet)

References:

Sonido, Chavez, De Leon (2010) Practical Food Preservation and Processing, Cacho
Hermanos Inc., Pines corner Union Sts., Mandaluyong City.

Manufacturers Manual