1. FOOD
ADDITIVES
Dr.J.N.Naidu
Professor &HOD
Department of Biochemistry

2. Why use Additives ?
 Food produced on the large scale that is needed to
supply supermarkets and other food shops has to be
transported and stored before it is consumed .
 It has to stay in top condition over a much longer
period of time than home cooked food.
 Additives are used so that these foods still have a
consistently high quality.

3. What are food additives?
• They are chemicals ,or ingredients which are added
to food products for maintaining their stability.
• Additives are artificial or natural chemicals , added
to food , for microbial and chemical stability of foods
or delay or even stop food rancidity.

4. The Codex Alimentarious Commission has defined
“Food Additive” as under: -
Food Additive means any substance not normally
consumed as a food by itself and not normally used as a
typical ingredient of the food ,whether or not it has nutritive
value, the intentional addition of which to food for a
technological purpose in the manufacture, processing,
preparation, treatment , packing, or holding of such food
results, or may be reasonably expected to result in it or its
bye products becoming a component or otherwise
affecting the characteristics of such foods.
The term does not include contaminants or substances
added to food for maintaining or improving its nutritive value.

5. Functions of food additives:
• Improve the taste or appearance of a processed food
Eg: beeswax –glazing agent is used to coat apples
• Improve the keeping quality or stability of a food
Eg: sorbitol –added to mixed dried fruit to maintain
moisture level and softness of the fruit

6. Functions of food additives:
• Improve shelf life or storage time
Eg: sulphurdioxide added to sausage meat to avoid
microbial growth
• Ensure nutritional value
• Maintain uniform quality and to enhance quality
parameters like flavour,colour etc., in large scale
production

7. Types of food additives:
Direct or intentional food additives which are
added deliberately to improve its sensory quality,
stability, ease in processing and retention of quality
during handling and retailing .
Indirect or unintentional food additives which get
included into foods incidentally during handling,
processing and packaging.

8. Classes of food additives
 Preservatives.
 Food colours.
 Food flavors and flavor enhancers
 High intensity / lowcalorie sweeteners.
 Antioxidants.
Emulsifiers.
Acidulants
Anti-caking agents

9. E-Codes
• E-codes are codes sometimes found on food labels
in the European Union (Great Britain, France,
Germany, Spain, Italy, Portugal etc.)
• The codes indicates an ingredient which is some
type of food additives
• The “E” indicates that is a “European Union
Approved” food additive
• Other countries have different food labeling laws

10. E-Codes number Groups of Food Ingredients
E-100 Coloring agents
E-200 Preservatives
E-300 Anti-oxidants
E-400 Thickeners, Stabilizers,
Gelling agents, Emulsifiers
E-500 Agents for physical
characteristics
E-600 Flavor enhancers

11. What is JECFA?
 The Joint FAO/WHO Expert Committee on Food
Additives (JECFA) is an international scientific expert
committee that is administered jointly by the Food and
Agriculture Organization of the United Nations (FAO)
and the World Health Organization (WHO).
 It has been meeting since 1956, initially to evaluate
the safety of food additives.
 Its work now also includes the evaluation of
contaminants, naturally occurring toxicants and
residues of veterinary drugs in food.

12. JECFA
 The Committee also develops principles for the
safety assessment of chemicals in food that are
consistent with current thinking on risk
assessment and take account of recent
developments in toxicology and other relevant
sciences.

13. JEFCA

14. For the benefit of consumers , the Codex Alimentarius
Commission has prepared the INS for food additives ,
which provides an agreed international numbering
system for identifying food additives

15. FAO/WHO Codex Alimentarius Commission
Founded in 1963 by a joint initiative of the FAO and the
WHO, the Codex Alimentarius Commission
 Formulates and harmonizes food standards and
ensures global implementation
 Develops food standards, guidelines, and related texts
such as codes of practice under the Joint FAO/WHO Food
Standards Programme
 Generates guidelines to protect the health of consumers
and ensures fair trade practices in food trade, and
 Promotes coordination of all food standards work
undertaken by international governmental and non-
governmental organizations

16. What are the effects of food additives?
Immediate effects:
Headache
Change in energy level
Alterations in mental concentration, behavoiur , or
immune response
Long term effects:
Increase risk of cancer ,cardiovascular disease and
other degenerative conditions

18. Preservatives:
• They prevent spoilage of food due to fungi , bacteria
and other microorganisms
• Commonly used in
Low fat spreads
Cheeses, margarine, mayonnaise
Bakery products
Dried fruit preparations
Eg: sodium benzoate , sodium nitrite, benzoic acid
,BHA(butylated hydroxy anisole ) /BHT(butylated
hydroxy toluene)

19. Sodium benzoate- carbonated drinks ,pickles ,
sauces
Side effects:
aggravates asthma and suspected to be a
neurotoxin and carcinogen , may cause fetal
abnormalities .
Worsens hyperactivity

20. Sodium nitrite and nitrate – sausages, hotdogs,
smoked fish, canned meats
Side effects:
 Nitrite is a Carcinogen (prostate, breast and
stomach cancer in humans)
 Nitrate -Increases risk of miscarriages , fetal deaths
and birth defects in lab. animals

21. Benzoic acid – drinks, low sugar products,
cereals , meat products
Side effects:
May temporarily inhibit digestive enzyme function .
May deplete GLYCINE levels . AVOID in
asthma ,or allergies

22. BHA/BHT – potato chips , vegetable oils ,
chewing gum
(butylated hydroxy anisole/toluene)
Side effects:
 May be carcinogenic to humans .
 BHA also interacts with nitrites to
form chemicals known to cause
changes in the DNA of cells.
 Toxic to CNS and liver.

23. Colour additives:
Make the food look appealing and so, taste better
These are described as one of the most
dangerous additives .
Synthetic colours are made from coaltar or
petroleum

24. Colour Additives
Used to colour beverages, dessert
powders, icecreams, custards
Cause allergies ,asthma , hyperactivity
Eg: erythrosine, allura red,tartrazine ,
brilliant blue

25. Colour additives:
Erythrosine (Red No.3) – cherries in fruit cocktail
and in canned fruits for salads, baked foods ,
dairy products , snack foods
Side effects: cancer

26. Tartrazine (yellow No. 5)- ice cream , carbonated
drinks , fish sticks, cake mixes , squashes
Side effects: hyperactivity , asthma ,skin rashes, and
migraine

27. Allura red - carbonted drinks , bubble gum,
sauces , soups , wine
Side effects: may worsen or induce asthma , rhinitis,
utricaris(hives)

28. Brilliant blue –dairy products , sweets
Side effects:
• hyperactivity and skin rashes .
• Listed as human carcinogen.
• Causes DNA damage and tumours in animals.

29. Flavor enhancers:
 Taste is a complex mixture of flavors and aroma .
Flavourings are added to food products to give or
intensify flavour.
Eg: monosodium glutamate – is the sodium salt of the
aminoacid glutamic acid and a form of glutamate

30. Flavor enhancers:
Monosodium glutamate is found in
restaurant food , soups, chips, salad dressings ,
frozen foods, sauces ,
instant meals
noodles

31. Monosodium glutamate:
Side effects :
 headache , weakness, nausea , altered heart rate,a
burning sensation in the forearms and back of the
neck ,tightness in the chest.
 Neoantal exposure is linked to stunted growth and
obesity – due to reduction in release of GH.

32. Sweeteners:
( nonnutritive or alternative sweeteners):
Substances that impart sweetness to food but supply
little or no energy to the body
Functions :
• Provide texture in baked foods
• Humectant in cakes
• Lowers the freezing point in icecream
• Preservative in jams
• Adds bulk to baked foods
• Strengthens “mouthfeel” in soft drinks

33. Food sweenteners :
Eg: aspartame, saccharin,acesulfame K
Found in
Sugar free chewing gums,Drinks (carbonted ,
non-carbonated , milk based , alcoholic ),
Breakfast cereals,Desserts,
fillings and toppings,
Processed fruit and vegetable products(jams,
jellies),Yoghurt

34. SWEETENERS

35. Side effects of sweeteners :
behavioural problems,
hyperactivity ,
allergies and
possibly carcinogenic
Advantage :
They allow diabetics to have sugar free but
sweet tasting food.

36. Antioxidants :
Oxidation is a destructive process , causing loss of
nutritional value and changes in chemical
composition
Antioxidants are added to food to slow the rate of
oxidation and if used properly can extend the shelf life
of food in which they have been used.
Eg: BHA( butylated hydroxy anisole) , BHT(butylated
hydroxy toulene)

37. Antioxidants :
Commonly used in
Vegetable oil
Meat ,fish , poultry
Margarine
Dairyproducts
Mayonnaise / salad dressing
Potato products (instant mashed potato)at KFC

38. Antioxidants :
Side effects:
• Hyperactivity ,
• Asthma ,
• Angiodema,
• Rhinitis ,
• Utricaria and
• May affect ESTROGEN levels .
• Have been linked with cancer in animals

39. Emulsifiers:
 Emulsions in food are mixtures of oil and water.
Emulsifier keeps the mixture stable and prevents the
oil and water from seperating into two layers.
Other Functions:
• Make food appealing
• Effect on the texture of food
• Prevent the growth of moulds in low fat spreads
• Aid in processing and help maintain quality and
freshness

40. Examples of food emulsifiers are:
Egg yolk (in which the main emulsifying agent is lecithin)
Proteins and low-molecular-weight emulsifiers are common
as well
Soy lecithin is another emulsifier and thickener
In some cases, particles can stabilize emulsions through a
mechanism called Pickering stabilization
sodium stearoyl lactylate
DATEM (Diacetyl Tartaric Acid Ester of Monoglyceride)
is an emulsifier primarily used in baking

41. Emulsifiers Commonly found in
•Peanut butter
•Icecream
•Coffee whiteners
•Margarine/low fat spreads
•Biscuits and toffees
•Cakes
•Frozen desserts
•Bread
•Chewing gum

42. EMULSIFIERS

43. Acidulants:
 They are additives that give
a sharp taste to foods.
 Also assist in the setting of gels
and to act as preservative
The acid environment they produce prevents the growth of
microbes
Eg: widely used organic acid is citric acid in food products ,
drinks and pharmaceuticals

44. Anticaking agents:
Processed food often contains ingredients that are
mixed as powders.
 anti-caking agents are added to allow them to flow
and mix evenly during the food production process.
Eg: silicon dioxide ,calcium silicate
Table salt

45. Anti-caking agents:
Commonly found in
• vending machine powders( coffee , cocoa )
• Milk and cream powders
• Grated cheese
• Icing sugar
• Baking powder
• Cake mixes
• Instant soup powders
• Drinking chocolate
•Table salt- magnesium carbonate is the agent
added

46. Anticaking agents
TABLE SALT

47. Harmful food additives:
 Sodium nitrite and nitrate
 Aspartame
 Acesulfame
 Monosodiumglutamate(MSG)
 BHA and BHT
 Transfat
 Colour additives
 Potassium bromate
 High fructose corn syrup(white sugar)
 Olestra
 Propylgallate
 Sodium chloride

48. Sodium nitrite and nitrate:
Used as preservative, colouring and flavouring agent
Found in hotdogs, smoked fish , sandwich meats ,
Sausages ,canned meat
Keep meat that bright red colour and help prevent
bacterial growth

49. Sodium nitrite and nitrate:
Side effects : nausea , dizziness , headache ,vomiting
• Studies confirm that nitrites and nitrates can cause
prosatate,breast,gastric cancer in humans
•Link to cancer – nitrites can lead to formation of
chemicals called NITROSAMINES in the digestive tract
which may cause cancer.
•Nitrates are associated with increased miscarriages, fetal
deaths , and birth defects in laboratory animals.

50. Aspartame :
An artificial sweetener
Sold as Nutrasweet , Equal
Found in frozen desserts, gelatin desserts, diet soft drinks
low calorie drinks, yoghurt, beverages

51. Aspartame :
Chemically it is Aspartylphenylalanine methylester
Side effects:
It has strong excitatory effect on the brain leading to
anxiety, depression , dizziness , headache , visionloss and
Brain cancer.

52. Aspartame :
Link:
Phenylalanine –tyrosine- aminoacid used to make ,
excitatory neurotransmitters ,catecholamines that
energise you and speed up body function
Aspartic acid -- an excitotoxin i.e, it overstimulates
nervous system
Methanol – it is metabolised to formaldehyde which is
“ known human carcinogen”
CAUTION: Phenylketonuric patients must exclude
aspartame in their diet ; also pregnant women must
exclude.

53. Acesulfame K :
•Artificial sweetener ,
200 times more sweet than sugar
•Found in soft drinks , baked foods , chewing gum , gelatin
desserts, alcohol
Side effects: some studies shown that it may cause cancer in
mice
Link: it contains known carcinogen METHYLENE CHLORIDE

54. Monosodium glutamate:
 Flavour enhancer
 Chemically it is sodium salt of glutamic acid and a
form of glutamate
Found in soups, chips, crackers , salad dressings

55. Monosodium glutamate:
Side effects:
Cause allergic and behavioural reactions
including headache , weakness , nausea , altered
heart rate, a burning sensation in forearm and
back of neck, tightness in the chest
Link: Excitotoxin – that overexcites cells to the
point of damage/death
Possible neurotoxin
Affects neurological pathways of brain and
disengage the “I’m full” function which explains
effects of weight gain

56. Monosodium glutamate:
Caution:danger
Pregnant women who ingest
this are at increased risk of
developing fetus with smaller pituitary,
thyroid ,ovary/testis that leads to reproductive
dysfunction
Neonatal exposure has been linked to stunted
growth and obesity as there is reduction in the release
of Growth hormone.

57. BHT and BHA:
 Antioxidant and preservative.
 Derived from petroleum
Found in potato chips, vegetable oils

58. BHA and BHT:
Side effects :
• Allergic reactions , hyperactivity and CANCER in humans
•Behavoiural problems with BHA as some people cannot
metabolise it
• BHT toxic to nervous system and liver
Link to cancer: BHA interacts with nitrites to form
chemicals known to cause changes in the DNA of cells

59. Butylate Hydroxyanisole(BHA)
Chronic exposure – gall bladder, endocrine,
lungs, thorax -tumors
Mutagen – DNA inhibition, unscheduled
DNA synthesis, DNA damage
Chronic exposure – reproductive damage

60. Transfat : also known as partially hydrogenated
vegetable oil
Hydrogenation – process of adding H2 gas under high
pressure to liquid oils to turn into solids at room
temperatue.
Found in deep fried fast foods , pastries , crackers,
butter

61. Transfat :
Side effects:
• Atherosclerosis and CVS disorders
• Obesity and diabetes
• Immune dysfunctuion
• Birth defects
• Problems in bones and tendons
Link:
• Transfat clog arteries and lead to heart disease and
stroke
• Increase LDL and decrease HDL

62. Potassium bromate:
 Additive that helps dough to become full and obtain
a greater volume , during baking
 Found in
breads , rolls ,
pizzas
Side effects:
• Known to cause cancer in animals
• Even smaller amounts in bread can create problems
for humans

63. Colour additives :
Most dangeours additives
Made from coal tar / petroleum
Found in drinks , jellies , sweets , icecream

64. Colour additives :
Dangerous additives – blue 1 and blue 2, red 3 , green 3 and
yellow 6
Side effects : allergy , asthma, hyperactivity and possible
carcinogen
Link to cancer – cause chromosomal damage

65. Colour additives- link to hyperactivity
In 2008 the European
Food Safety Authority (EFSA)
assessed this study.
They concluded
that the findings may be relevant
for specific individuals showing
sensitivity to food additives.
Since mixtures and not individual
additives were tested in the study,
it is not possible to ascribe the
increased hyperactivity to any
of the individual food additives.

66. Colour additives- link to hyperactivity
In 2007 a group of British scientists
published a study showing that children
who drank a mixture of 4 synthetic
food colours and a food preservative
became more hyperactive than when
they did not drink the mixture.
The level of food colours and
food preservative in the experimental
drink was comparable to the level
that children may drink or eat in real life
if they consume brightly coloured sweets or soft drinks.

67. High fructose corn syrup-H F C S
• Flavour enhancer
• Derived from corn starch , usually a combination of 55%
fructose and 45% 0f sucrose
• Found in softdrinks, baked foods , ketchup
Side effect :
Weight gain , diabetes and increased risk of heart disease
particularly in men
May alter Magnesium balance in the body leading to
accelerated bone loss
Link: impairs function of leptin that controls
satiety

68. Propyl gallate :
Used in conjunction with BHA and BHT
Found in meat products, chicken soup base and
chewing gum
Animal studies have suggested that it could be
linked to cancer

69. Olestra:
•Synthetic fat
• Found in potato chip brands
Side effects :
• Severe diarrhea ,abdominal cramps and gas
• It also inhibits vitamin absorption from fat soluble
carotenoids that are found in fruits and vegetbales

70. Sodium chloride (table salt):
Flavour enhancer and preservative
During the refining process , naturally occuring
minerals and trace elements are stripped away ,
then it is blasted with high heat ,
bleached and
chemicals like aluminium and anti-caking agents are
added to it.

71. Sodium chloride (table salt):
Side effects :
 Too much processed salt intake burdens the
kidneys and adrenals
 Depletes calcium and interferes with absorption of
essential nutrients
 Causes high BP, heart attack and stroke
“low sodium salt” is more toxic , as chemicals
are added to it to remove sodium and simulate the
synthetic taste of salts

72. •Junk foods
• It doesnot provide our body with the essential
nutrients , but harm our health as well as weaken
our immune system.
•They contain substantial amount of nitrite , salt ,
food colouring , stabiliser and food additives which
can harm our health.
•The long term effect of junk foods
-obesity,atherosclerosis,HYPERTENSION etc

73. What are junk foods?
1.Grilled or roasted foods
2.Deep fried foods
3.Instant foods
4.Soft drinks
5.Canned foods
6. Pickled foods

74. Grilled or roasted foods:
• It contains very high proportion of
“ TRIPHENYL SIBING TOPIRAMATE”
, which is a carcinogen.
Eg: found in barbecue , grilled /roasted meats

75. Grilled or roasted foods:consuming
grilled foods regularly is dangerous:
1. contains a large number of triphenyl Sibing
topiramate '( carcinogen),
2. a burning chicken = 60 cigarettes toxicity,
3. resulting protein charring causes (heavier burden
on the kidneys and the liver)
 Triphenyl sibing topiramate on coming contact with
gastric mucosa , the possibility of getting gastric cancer
is very high

76. Deep fried foods :
•They contain ACRYLAMIDE, a carcinogen.
•It is also found in vehicular emission and potato
chips.
•Also they contain ALUM that impairs memory,
harm brain and nerve cells,
besides causing irritability and depression once it
is absorbed into our body

77. Instant foods :
High calorie but no nutritive value as
they lack essential vitamins and
minerals , trace elements that leads to
nutritional deficiency
They contain very high content of salt ,
colouring and food additive .

78. Instant foods :
Sideeffects : prolonged intake of these foods may
cause,obesity, cancer , hypertension .

79. Soft drinks:
They contain lots of PHOSPHATE ,
CARBONATE which will lead to the
loss of calcium from our body

80. Canned foods:
They are High in calories , low in nutrients.
These foods refer to any fruit , meats and vegetables
that were canned to preserve for longer storage.

81. Canned foods:
Sideeffects:
 Aluminium used to make a can is easily
contaminated when exposed to the surrounding
air.
 People who get accustomed with canned
foods are more likely to have high proportion of
ALZHEIMER’S disease developed.

82. Pickled foods:
May be contaminated with microbes during the food
handling process .
May cause nasopharygitis ,hypertension,
harmful to stomach.

83. FOOD SAFETY
The practical certainty that injury or
damage will not result from a food or
ingredient used in a reasonable
manner or quantity.

84. Consumer concerns and issues
regarding use of food additives:
Safety
Quality
Claim Labels
Packaging and
 The value of money spent on package foods

85. The GRAS (Generally Recognized
As Safe) List
• Manufacturers do not have to prove safety
• Already regarded as safe

86. Safety of Additives
• Tested on 2 animal species
• Determine the highest dose that
produces no observable effects level
(NOEL)
• Prorate the dose to human dose
• Divide the dose by 100 to establish a
margin of safety
• If it is shown to cause cancer even at
the high dose, it is taken off the market

87. Government controls:
• Only certain additives are allowed for use
• Amounts are controlled & must be noted
on the label
• Maximum amounts used are small & must serve a
useful purpose
• Are safety tested by the industry & these tests are
monitored by Health Protection Branch
• Monitoring usage of additives is ongoing

88. Approval For A New Food Additive by
the FDA (food and drug administration)
• Must identify new additive
• Give its chemical composition
• State how it is manufactured
• Specify method of measurement
• Proof of intended purpose
• Proof of safety
• Not to be used to deceive

89. Food safety in India( FSI) is ensured by
Government of India’s Ministry of Health under the
provisions of Prevention of Food Adulteration Act
and Rules.
They are responsible for Food laws and the rules
therein.
State Government FDA carries out surveillance
with help of Food Inspectors,does the enforcement.
Food analysis labs both state and central , will
verify the authencity of food products.

90. Food safety legislation requires involvement
of several aspects
1.Research and development
2. Information and documentation
3. Education and training
4. Quality assurance program
5.Codex and international norms
6.Advisory system ,planning , enforcement and
surveillance.

91. Is it necessary to give up all processed foods and
food additives?
Rules:
Be aware about what you are eating
If there are special treats that you just can’t imagine
living without, have them only on ocassion.
Think about the possible wholesome alternatives
that might just as good and which don’t put your
health at risk.

92. How to make food additives safe?
Rinse and scrub fresh fruits and
vegetables before consuming them
Ensure to tear off outer leaves of
leafy vegetables
Remove the skin and fat from
meat, fish and poultry, if they have
been preserved and frozen
Know about the harmful food additives and try to avoid them
while buying food stuff
Insist on buying ONLY those that have safe food additives in
them

93. What can you do?
Fresh ,unprocessed food not only is safer but
also tastier for your family

94. We are
What we eat?
&
How we eat?

95. Thank you